| Dedication | 第1-7页 |
| Acknowledgements | 第7-9页 |
| Table contents | 第9-13页 |
| List of table | 第13-15页 |
| List of figure | 第15-16页 |
| Abbreviation | 第16-18页 |
| Abstract(English) | 第18-19页 |
| 中文摘要 | 第19-20页 |
| Introduction | 第20-23页 |
| CHAPTER Ⅰ:LITERATURE AND REVIEWS | 第23-34页 |
| 1. Mussel | 第23-24页 |
| ·Generalities | 第23-24页 |
| ·Production and global distribution of mussels species | 第23-24页 |
| 2. Mussel | 第24-28页 |
| ·Raw material high in protein | 第24-28页 |
| ·Mussel Protein | 第25页 |
| ·Different type of Protein | 第25-26页 |
| ·Nutrient value of mussel | 第26-27页 |
| ·Antinutrient compounds | 第27-28页 |
| 3. Concentration and isolation of mussel protein | 第28-34页 |
| ·Preparation of protein concentrates | 第28-32页 |
| ·Classical preparation of protein concentrate | 第28-29页 |
| ·Preparation of protein isolate | 第29-32页 |
| ·Method of protein recuperation | 第31页 |
| ·Recovery of protein extracted by ultrafiltration and diafiltration | 第31-32页 |
| ·Separation between globulin and albumin of mussels protein | 第32页 |
| ·Functional properties of mussel protein | 第32-34页 |
| CHAPTER Ⅱ:PROTEOLYSIS AND PEPTIDES | 第34-61页 |
| 1. Generalities | 第34页 |
| 2. Peptides synthesis | 第34-39页 |
| ·Production of peptides by proteolysis | 第35-38页 |
| ·Nutritional Properties,Sensory and Antioxidant Peptides | 第36页 |
| ·Nutritional properties of peptides and dietetic food | 第36-37页 |
| ·Sensory properties | 第37-38页 |
| ·The antioxidant peptides | 第38-39页 |
| 3. Functional Properties of Peptides | 第39-45页 |
| ·Solubility and rheoloical properties | 第39-41页 |
| ·Emulsifying properties | 第40-41页 |
| ·Foaming Properties | 第41页 |
| ·Peptides Physiological or biological activities | 第41-45页 |
| ·Opioid Peptides | 第44页 |
| ·Anti-ACE Peptides | 第44-45页 |
| ·Antimicrobial Peptides | 第45页 |
| ·Multifunctional Peptides | 第45页 |
| 4. Enzymatic method of proteolysis, modeling and characterization of peptides | 第45-60页 |
| ·Enzymatic method of proteolysis | 第45-50页 |
| ·Different type of proteases | 第47-49页 |
| ·Measurement of enzyme activity | 第49-50页 |
| ·Different sources of Protease | 第50页 |
| ·Parameters of Hydrolysis | 第50-52页 |
| ·pH | 第50-51页 |
| ·Temperature | 第51页 |
| ·Initial concentration of protein(So)and Enzyme(Eo) | 第51-52页 |
| ·The other operating parameter | 第52-56页 |
| ·Degree of Hydrolysis(DH) | 第52页 |
| ·Control Method of Hydrolysis | 第52-54页 |
| ·TNBS method,at OPA and with ninhydrine | 第54-55页 |
| ·pH-Stat method | 第55-56页 |
| ·Characterization of Peptides | 第56-60页 |
| ·Techniques of Chromatography | 第57页 |
| ·Reverse Phase High Performance Liquid Chromatography (RP-HPLC) | 第57-59页 |
| ·Size Exclusion and High Performance Chromatography(SE-HPLC) | 第59-60页 |
| 5. Techniques of electrophoresis | 第60-61页 |
| ·Gel electrophoresis(SDS-PAGE) | 第60-61页 |
| CHAPTER Ⅲ:PREPARATION OF PROTEIN SUBSTRATES | 第61-83页 |
| 1. Mussel Powder | 第61页 |
| 2. Protocols for the preparation of protein isolate | 第61-65页 |
| ·Preliminary procedure | 第61-62页 |
| ·Improvement of Procedure 2 for obtaining of protein isolates | 第62-64页 |
| ·Protein purity and Protein Yield | 第63-64页 |
| ·Effects of Extraction Conditions on Protein Recovery | 第64-65页 |
| ·Effect of pH of Extraction Solution | 第64页 |
| ·Effects of extraction time | 第64-65页 |
| 3. Enzymatic hydrolysis | 第65-70页 |
| ·Protease selected | 第65-66页 |
| ·Proteolytic activity of enzymes | 第66页 |
| ·Total proteolytic activity at pH 7.5 and 40℃ following the method of Anson | 第66页 |
| ·Implementation of hydrolysis and monitoring of hydrolysis by the method pH-Stat | 第66-70页 |
| ·Preparation of substrate and protease for hydrolysis | 第66-67页 |
| ·Control of hydrolysis by the method of pH-Stat | 第67-68页 |
| ·Implementation of hydrolysis | 第68-69页 |
| ·Calibration of pH-Stat method with TNBS | 第69-70页 |
| 4. | 第70-76页 |
| ·Kinetic study #Determination of Constant kinetic Km,Vm,and k2 | 第70-73页 |
| ·Thermal denaturing and thermal activation of enzymes | 第71页 |
| ·Thermal denaturing of enzymes | 第71-73页 |
| ·Thermal activation of enzymes | 第73页 |
| ·Highlight of the phenomena involved in the hydrolysis | 第73-76页 |
| ·Protease inhibition by an excess of substrate | 第73-74页 |
| ·Evaluation of substrate nature during hydrolysis | 第74页 |
| ·Enzymatic inactivation during hydrolysis | 第74-76页 |
| 5. Phenomenological modeling hydrolysis kinetics | 第76-83页 |
| ·Analytical methods | 第77-81页 |
| ·Global Chemical Composition of Hydrolysates and Substrates | 第77页 |
| ·Amino acid composition of the protein material | 第77-79页 |
| ·Sample preparation | 第78页 |
| ·Protocol of dosage of amino acid | 第78页 |
| ·Polyphenol content | 第78-79页 |
| ·Amino acid composition of the protein material | 第79-80页 |
| ·Gel electrophoresis | 第80-81页 |
| ·Functional Properties of Hydrolysates | 第81-83页 |
| ·Nitrogen solubility of hydrolysate | 第81页 |
| ·Capacities of Water and Oil Absorption | 第81页 |
| ·Foaming Capacity and Stability | 第81-82页 |
| ·Emulsion Capacity and Stability | 第82-83页 |
| CHAPTERIV:RESULTS AND DISCUSSION | 第83-110页 |
| 1. Preparation of protein isolate and functional hydrolysates from mussel powder | 第83-95页 |
| ·Introduction | 第83页 |
| ·Evaluation of various methods for isolation of mussel proteins | 第83-89页 |
| ·Influence of isolating process on protein purity and yield of intermediate products and final product | 第85-87页 |
| ·Amino acid composition present in the protein concentrate | 第87-88页 |
| ·Summarization of the preparation of protein concentrates from different processes | 第88-89页 |
| ·Protein isolate preparation | 第89-92页 |
| ·Basic extraction and isoelectronic precipitation | 第92-95页 |
| ·Influence of MP ratio (solvent (w/v)) on the basic extraction | 第92-93页 |
| ·Isolectronic precipitate of proteins extracts | 第93-95页 |
| ·Isoelectronic precipitate Dialysis | 第95页 |
| 2. Recovery of protein remaining proteins | 第95-99页 |
| ·Purification of protein present in residual MP | 第95-96页 |
| ·Optimal Conditions for Protein Recovery | 第96-99页 |
| ·Purification of protein present in the supernatant remaining | 第97-99页 |
| ·Summary of the preparation of protein isolates | 第99页 |
| 3. Functional properties of isolates and their hydrolyze product | 第99-102页 |
| ·Functional properties of isolates | 第99-102页 |
| 4. Comparison of hydrolytic action of different proteases | 第102-110页 |
| ·Introduction | 第102-110页 |
| ·Comparison of the action of various hydrolytic proteases defined in operating conditions | 第103页 |
| ·Measurement of the proteolytic activity of different enzymes in defined operating conditions | 第103-104页 |
| ·Kinetic of different enzyme hydrolysis | 第104-107页 |
| ·Determination of optimum pH and Temperature of protease for long-term hydrolyzed | 第107页 |
| ·Optimal condition of pH and temperature of Enzymes | 第107-109页 |
| ·Summarization of enzyme comparison in pH and temperature optimal | 第109-110页 |
| GENERAL CONCLUSION | 第110-113页 |
| References | 第113-122页 |
