| Dedication | 第4-10页 |
| List of Abbreviations | 第10-13页 |
| 摘要 | 第13-16页 |
| Abstract | 第16-19页 |
| Chapter 1. Introduction and Review of Relevant Literature | 第28-54页 |
| 1.1. Sunflower | 第28-31页 |
| 1.1.1. Food applications of sunflower seed | 第28-29页 |
| 1.1.2. By-products from processing of sunflower oil | 第29页 |
| 1.1.3. Composition of Sunflower meal (SFM) | 第29-30页 |
| 1.1.4. Sunflower protein hydrolysates | 第30-31页 |
| 1.2. Maillard reaction | 第31-42页 |
| 1.2.1. Impact of Maillard on food quality | 第32页 |
| 1.2.2. Formation of flavour compounds in the Maillard reaction | 第32-34页 |
| 1.2.3. Classification of flavour compounds from Maillard reaction | 第34-35页 |
| 1.2.4. Factors influencing the flavour formation during Maillard reaction | 第35-39页 |
| 1.2.5. Analysis of flavours | 第39-40页 |
| 1.2.6. Application of Maillard reaction products in food industries | 第40-42页 |
| 1.3. Statement of the problem and justification of research | 第42-43页 |
| 1.4. Objectives of the study | 第43页 |
| 1.4.1. Main objective of the study | 第43页 |
| 1.4.2. Specific objectives of the study | 第43页 |
| 1.5. References | 第43-54页 |
| Chapter 2. Optimization of Processing Parameters for Enzymatic Hydrolysis of SunflowerProteins | 第54-65页 |
| 2.1. Introduction | 第54-55页 |
| 2.2. Material and Methods | 第55-57页 |
| 2.2.1. Plant material | 第55页 |
| 2.2.2. Chemicals | 第55页 |
| 2.2.3. Preparation of sunflower protein isolate | 第55页 |
| 2.2.4. Physico-chemical analysis methods | 第55-56页 |
| 2.2.5. Total and free amino acid determination | 第56-57页 |
| 2.2.6. Estimation of molecular weight distribution | 第57页 |
| 2.2.7. Statistical analysis | 第57页 |
| 2.3. Results and Discussions | 第57-62页 |
| 2.3.1. Proximate analysis | 第57-58页 |
| 2.3.2. Effect of alcalase concentration on the degree of hydrolysis | 第58页 |
| 2.3.3. Effect of hydrolysis time and substrates concentration on the degree of hydrolysis | 第58-59页 |
| 2.3.4. Effect of alcalase enzyme hydrolysis and substrates concentration of molecular weightdistribution | 第59页 |
| 2.3.5. Effect of alcalase hydrolysis and substrates concentration on total amino acid content ofsunflower protein hydrolysates | 第59-60页 |
| 2.3.6. Effect of alcalase hydrolysis and substrates concentration on total amino acid content ofsunflower protein hydrolysates | 第60页 |
| 2.3.7. Effect of sequential enzymatic hydrolysis and substrates concentration on DH and molecularweight distribution | 第60-62页 |
| 2.4. Conclusion | 第62-63页 |
| 2.5. References | 第63-65页 |
| Chapter 3. Sensory Characteristics of Maillard Reaction Products Obtained from SunflowerProtein Hydrolysates and Different Sugar Type | 第65-91页 |
| 3.1. Introduction | 第65-66页 |
| 3.2. MATERIALS and Methods | 第66-70页 |
| 3.2.1. Plant material | 第66页 |
| 3.2.2. Chemicals | 第66-67页 |
| 3.2.3. Preparation of sunflower protein isolate | 第67页 |
| 3.2.4. Preparation of sunflower hydrolysates | 第67页 |
| 3.2.5. Preparation of Maillard reaction products | 第67页 |
| 3.2.6. Measurement of p H | 第67页 |
| 3.2.7. Measurement of browning intensity | 第67页 |
| 3.2.8. Colour measurement | 第67-68页 |
| 3.2.9. Headspace solid phase micro-extraction/ gas chromatography/ mass spectrometry (HS-SPME/GC/MS) analysis | 第68页 |
| 3.2.10. Total and free amino acid determination | 第68页 |
| 3.2.11. Estimation of molecular weight distribution | 第68-69页 |
| 3.2.12. Sensory evaluation | 第69页 |
| 3.2.13. Statistical analysis | 第69-70页 |
| 3.3. Result and discussions | 第70-85页 |
| 3.3.1. Effect of sugar types on MRPs p H | 第70-71页 |
| 3.3.2. Effect of sugar types on MRPs browning intensity and colour development | 第71页 |
| 3.3.3. Effect of sugar types on Molecular Weight Distribution of MRPs | 第71-73页 |
| 3.3.4. Effect of sugar types on MRPs free and total amino acid content | 第73-75页 |
| 3.3.5. Effect of sugar types on volatile compounds formation | 第75-79页 |
| 3.3.6. Effect of sugar types on MRPs sensory characteristics | 第79-85页 |
| 3.4. Conclusion | 第85-86页 |
| 3.5. References | 第86-91页 |
| Chapter 4 Effect of Substrate Type on Sensory Characteristics and Antioxidant Capacity of Sunflower Maillard Reaction Products | 第91-120页 |
| 4.1. Introduction | 第91-92页 |
| 4.2. Materials and Methods | 第92-95页 |
| 4.2.1. Plant material | 第92页 |
| 4.2.2. Chemicals | 第92-93页 |
| 4.2.3. Preparation of sunflower protein isolate | 第93页 |
| 4.2.4. Preparation of sunflower hydrolysates | 第93页 |
| 4.2.5. Preparation of sunflower free amino acid | 第93页 |
| 4.2.6. Preparation of Maillard reaction products | 第93页 |
| 4.2.7. Measurement of browning intensity | 第93页 |
| 4.2.8. Colour measurement | 第93-94页 |
| 4.2.9. Headspace solid phase micro-extraction/ gas chromatography/ mass spectrometry (HS-SPME/GC/MS) analysis | 第94页 |
| 4.2.10. Total and free amino acid determination | 第94页 |
| 4.2.11. Estimation of molecular weight distribution | 第94页 |
| 4.2.12. Determination of DPPH radical-scavenging activity | 第94页 |
| 4.2.13. Determination of the reducing power | 第94-95页 |
| 4.2.14. Sensory evaluation | 第95页 |
| 4.2.15. Statistical analysis | 第95页 |
| 4.3. Results and Discussions | 第95-114页 |
| 4.3.1. Browning intensity and colour changes | 第95-96页 |
| 4.3.2. Change in Molecular Weight Distribution | 第96-97页 |
| 4.3.3. Change in Amino Acid Content | 第97-99页 |
| 4.3.4. Sensory analysis | 第99-101页 |
| 4.3.5. Compare volatile compounds of MRPs | 第101-108页 |
| 4.3.6. Relationship between Molecular weight, volatile compounds and sensory characteristics | 第108-113页 |
| 4.3.7. Evaluation of antioxidant activity | 第113-114页 |
| 4.4. Conclusions | 第114-115页 |
| 4.5. References | 第115-120页 |
| Chapter 5. Temperature and Cysteine Addition Effect on Formation of Sunflower Hydrolysate Maillard Reaction Products and Corresponding Influence on Sensory Characteristics Assessedby Partial Least Square Regression | 第120-152页 |
| 5.1. Introduction | 第120-122页 |
| 5.2. Materials and Methods | 第122-125页 |
| 5.2.1. Plant material | 第122页 |
| 5.2.2. Chemicals | 第122页 |
| 5.2.3. Preparation of sunflower isolates and hydrolysates | 第122页 |
| 5.2.4. Preparation of Maillard reaction products | 第122-123页 |
| 5.2.5. Measurement of p H | 第123页 |
| 5.2.6. Measurement of browning intensity | 第123页 |
| 5.2.7. Chlorogenic acid determination | 第123-124页 |
| 5.2.8. Colour measurement | 第124页 |
| 5.2.9. Headspace solid phase micro-extraction/ gas chromatography/ mass spectrometry (HS-SPME/GC/MS) analysis | 第124页 |
| 5.2.10. Total and free amino acid determination | 第124页 |
| 5.2.11. Estimation of molecular weight distribution | 第124页 |
| 5.2.12. Determination of DPPH radical-scavenging activity | 第124页 |
| 5.2.13. Determination of the reducing power | 第124-125页 |
| 5.2.14. Sensory evaluation | 第125页 |
| 5.2.15. Statistical analysis | 第125页 |
| 5.3. Results and Discussions | 第125-147页 |
| 5.3.1. Change in p H | 第125-126页 |
| 5.3.2. Chlorogenic acid content | 第126页 |
| 5.3.3. Effect on browning and lightness intensity of MRPs | 第126-127页 |
| 5.3.4. Peptide content | 第127-129页 |
| 5.3.5. Amino acid content | 第129-130页 |
| 5.3.6. Volatile compound formation | 第130-132页 |
| 5.3.7. Sensory evaluation | 第132-133页 |
| 5.3.8. Relationship between molecular weight, free amino acid, flavour compounds and sensorycharacteristics | 第133-139页 |
| 5.3.9. Effect of temperature and cysteine addition on antioxidant activity | 第139-147页 |
| 5.4. Conclusions | 第147页 |
| 5.5. References | 第147-152页 |
| Chapter 6. Sensory Attributes and Antioxidant Capacity of Maillard Reaction ProductsDerived from Xylose, Cysteine and Sunflower Protein Hydrolysate Model System | 第152-174页 |
| 6.1. Introduction | 第152-153页 |
| 6.2. Materials and Methods | 第153-156页 |
| 6.2.1. Plant material | 第153页 |
| 6.2.2. Chemicals | 第153-154页 |
| 6.2.3. Preparation of sunflower isolates and hydrolysates | 第154页 |
| 6.2.4. Preparation of soybean hydrolysates | 第154页 |
| 6.2.5. Preparation of Maillard reaction products | 第154页 |
| 6.2.6. Measurement of p H | 第154-155页 |
| 6.2.7. Measurement of browning intensity | 第155页 |
| 6.2.8. Chlorogenic acid determination | 第155页 |
| 6.2.9. Colour measurement | 第155页 |
| 6.2.10. Headspace solid phase micro-extraction/ gas chromatography/ mass spectrometry (HS-SPME/GC/MS) analysis | 第155页 |
| 6.2.11. Total and free amino acid determination | 第155页 |
| 6.2.12. Estimation of molecular weight distribution | 第155页 |
| 6.2.13. Determination of DPPH radical-scavenging activity | 第155页 |
| 6.2.14. Determination of the reducing power | 第155页 |
| 6.2.15. Sensory evaluation | 第155页 |
| 6.2.16. Statistical analysis | 第155-156页 |
| 6.3. Results and discussions | 第156-167页 |
| 6.3.1. Change in p H | 第156页 |
| 6.3.2. Change of chlorogenic acid | 第156页 |
| 6.3.3. Change in MW distribution of MRPs | 第156-157页 |
| 6.3.4. Changes in colour characteristics of MRPs | 第157-158页 |
| 6.3.5. Change in amino acid content | 第158-159页 |
| 6.3.6. Sensory evaluation | 第159-161页 |
| 6.3.7. Comparison of Volatile compounds of MRPs | 第161-164页 |
| 6.3.8. Comparison of antioxidant activity | 第164-167页 |
| 6.4. Conclusion | 第167-168页 |
| 6.5. References | 第168-174页 |
| Chapter 7. Contribution of Crosslinking Products to the Flavour Enhancer Processing: The New Concept of Maillard Peptide in Sensory Characteristics of Maillard Reaction Systems | 第174-193页 |
| 7.1. Introduction | 第174-175页 |
| 7.2. Materials and Methods | 第175-178页 |
| 7.2.1. Plant material | 第175页 |
| 7.2.2. Chemicals | 第175-176页 |
| 7.2.3. Preparation of Maillard reaction products | 第176页 |
| 7.2.4. Gel Permeation Chromatography (GPC) | 第176页 |
| 7.2.5. Hydrolysis of PXC and P-PXC | 第176页 |
| 7.2.6. Total and free amino acid determination | 第176页 |
| 7.2.7. Estimation of molecular weight distribution | 第176-177页 |
| 7.2.8. MALDI-TOF/TOF mass spectrometry | 第177页 |
| 7.2.9. Comparative taste of MRPs from different peptide | 第177页 |
| 7.2.10. Comparative Taste Profile Analysis | 第177页 |
| 7.2.11. Statistical analysis | 第177-178页 |
| 7.3. Results and discussions | 第178-190页 |
| 7.3.1. Comparison of MWD of MRPs from different peptides | 第178页 |
| 7.3.2. Comparison of amino acid content of MRPs from different peptides | 第178-179页 |
| 7.3.3. Taste characteristics of MRPs from different peptides | 第179-180页 |
| 7.3.4. Change in MWD and amino acid composition of PXC, P-PXC and their hydrolysates | 第180-182页 |
| 7.3.5. Comparative sensory characteristics of PXC, P-PXC and their hydrolysates | 第182-183页 |
| 7.3.6. Compounds identification on MALDI-TOF/TOF spectrometer | 第183-190页 |
| 7.4. Conclusion | 第190页 |
| 7.5. References | 第190-193页 |
| Chapter 8. Antioxidant and Antibacterial Activity of Sunflower Maillard Reaction Productsand Their Application on Stabilization of Fish and Olive Oil Nanoemulsions | 第193-214页 |
| 8.1. Introduction | 第193-194页 |
| 8.2. Materials and Methods | 第194-198页 |
| 8.2.1. Plant material | 第194页 |
| 8.2.2. Chemicals | 第194-195页 |
| 8.2.3. Preparation of sunflower protein isolate and hydrolysates | 第195页 |
| 8.2.4. Preparation of Maillard reaction products | 第195页 |
| 8.2.5. Preparation of Nanoemulsion | 第195-196页 |
| 8.2.6. Evaluation of antioxidant activity of MRPs | 第196页 |
| 8.2.7. Antibacterial activity of sunflower Maillard reaction | 第196-197页 |
| 8.2.8. Storage stability of fish and olive oil nanoemulsions | 第197页 |
| 8.2.9. Determination of oil oxidation stability | 第197-198页 |
| 8.2.10. Nanoemulsion characterisation | 第198页 |
| 8.2.11. Statistical analysis | 第198页 |
| 8.3. Results and discussions | 第198-209页 |
| 8.3.1. Evaluation of sunflower peptides and its MRPs antioxidant activity | 第198-200页 |
| 8.3.2. Evaluation of antimicrobial activity of sunflower peptides and its MRPs | 第200-203页 |
| 8.3.3. Characterization of fish and olive oil O/W nanoemulsion | 第203-206页 |
| 8.3.4. Effect of PXC antioxidants on oxidative stability of fish and olive oil based nanoemulsions | 第206-209页 |
| 8.4. Conclusion | 第209页 |
| 8.5. References | 第209-214页 |
| General Conclusions | 第214-216页 |
| Key Innovations | 第216-217页 |
| Recommendations | 第217-218页 |
| List of Publications | 第218-219页 |
| Acknowledgement | 第219-220页 |
| Appendices | 第220页 |
