| 摘要 | 第1-7页 |
| Abstract | 第7-16页 |
| 1. INTRODUCTION | 第16-34页 |
| ·Sweet potato protein | 第17-18页 |
| ·Structure of sweet potato protein | 第17-18页 |
| ·Protein as an emulsifier | 第18-19页 |
| ·Introduction to emulsion | 第19-21页 |
| ·Industrial Applications of Emulsions | 第21-22页 |
| ·Emulsion characterizations | 第22-24页 |
| ·Modification of protein structure for enhancing of proteinemulsifying efficiency | 第24-25页 |
| ·Limitation of heat, chemical and enzymatic modiifcation ofprotein structure | 第25-26页 |
| ·High hydrostatic pressure (HHP) for modification proteinstructure | 第26-29页 |
| ·Emulsifying properties of protein with high hydrostaticpressure treatment (HHP) | 第29-30页 |
| ·Progress in HHP treatment for protein modification | 第30页 |
| ·Progress in emulsifying properties of sweet potato proteinresearch | 第30-31页 |
| ·Aim and content of the research | 第31-34页 |
| 2 EFFECTS OF HIGH HYDROSTATIC PRESSURE ON PHYSCOCHEMICAL AND EMULSIFYINGPROPERTIES OF SWEET POTATO PROTEIN | 第34-55页 |
| ·Abstract | 第34-35页 |
| ·Introduction | 第35-36页 |
| ·Materials and Methods | 第36-40页 |
| ·Materials | 第36页 |
| ·Preparation of SPP | 第36页 |
| ·HHP processing | 第36页 |
| ·Free sulphydryl(SH)content | 第36-37页 |
| ·Surface hydrophobicity(H_o) | 第37页 |
| ·Sodium dodecyl sulphate polyacrylamide gel electrophoresis(SDS-PAGE) | 第37页 |
| ·Differential scanning calorimetry(DSC) | 第37页 |
| ·Protein solubility | 第37-38页 |
| ·Emulsion preparation | 第38-40页 |
| ·Emulsifying activity and stability indices | 第38页 |
| ·Droplet size | 第38-39页 |
| ·Emulsion microscopy | 第39页 |
| ·Rheological properties | 第39页 |
| ·Protein composition of the interfacial film | 第39-40页 |
| ·Statistical Analysis | 第40页 |
| ·Results and Discussion | 第40-54页 |
| ·Free sulphydryl (SH) content | 第40-41页 |
| ·Surface hydrophobicity(H_o) | 第41-42页 |
| ·Electrophoresis | 第42-43页 |
| ·DSC characteristics | 第43-46页 |
| ·Solubility | 第46-47页 |
| ·EAI and ESI | 第47-54页 |
| ·Conclusions | 第54-55页 |
| 3 THE EFFECTS OF PH AND HIGH HYDROSTATIC PRESSURE ON PHYSCICOCHEMICALPROPERTIES OF A SWEET POTATO PROTEIN EMULSION | 第55-72页 |
| ·Abstract | 第55-56页 |
| ·Introduction | 第56-57页 |
| ·Materials and Methods | 第57-61页 |
| ·Materials | 第57页 |
| ·Preparation of SPP | 第57页 |
| ·Emulsion preparation | 第57页 |
| ·HHP treatment | 第57-58页 |
| ·Determination of the emulsifying activity index and the emulsifyingstability index | 第58页 |
| ·Measurements of droplet size and distribution | 第58-59页 |
| ·Emulsion microscopy | 第59页 |
| ·Interfacial protein concentration | 第59页 |
| ·Interfacial protein composition | 第59-60页 |
| ·Rheological measurement | 第60页 |
| ·Statistical analyses | 第60-61页 |
| ·Results and Discussion | 第61-71页 |
| ·Conclusions | 第71-72页 |
| 4 EMULSIFYING PROPERTIES OF SWEET POTATO PROTEIN:INFLUENCE OF PH AND HIGHHYDROSTATIC PRESSURE TREATMENT | 第72-90页 |
| ·Abstract | 第72-73页 |
| ·Introduction | 第73-74页 |
| ·Materials and Methods | 第74-77页 |
| ·Materials | 第74页 |
| ·Preparation of SPP | 第74页 |
| ·HHP processing | 第74页 |
| ·Circular dichroism (CD) | 第74-75页 |
| ·Hydrophobicity (丑o) | 第75页 |
| ·Emulsion preparation | 第75页 |
| ·Emulsiyfing activity and stability indices | 第75页 |
| ·Measurement of droplet size and distirbution | 第75-76页 |
| ·Emulsion microscopy | 第76页 |
| ·Rheological properties | 第76页 |
| ·Statistical analysis | 第76-77页 |
| ·Results and Discussion | 第77-90页 |
| 5 EFFECTS OF HIGH HYDROSTATIC PRESSURE ON EMULSIFYING PROPERTIES OF SWEETPOTATO PROTEIN IN MODEL PROTEIN-HYDROCOLLOIDS SYSTEM | 第90-104页 |
| ·Introduction | 第90-91页 |
| ·Materials and Methods | 第91-93页 |
| ·Materials | 第91页 |
| ·Preparation of SPP | 第91页 |
| ·SPP-hydrocolloid Model | 第91页 |
| ·HHP processing | 第91页 |
| ·Emulsion preparation | 第91页 |
| ·Emulsiyfing activity (EAI) and stability indices (ESI) | 第91-92页 |
| ·Determination of emulsion stability against creaming | 第92页 |
| ·Rheological measurement | 第92-93页 |
| ·Statistical analyses | 第93页 |
| ·Results and Discussion | 第93-104页 |
| ·EAI & ESI | 第93-95页 |
| ·Creaming stabilities of SPP-hydrocolloids model | 第95-99页 |
| ·Rheology of SPP-hydrocolloids model | 第99-103页 |
| ·Conclusions | 第103-104页 |
| 6 CONCLUSION AND RECOMMENDATION | 第104-108页 |
| ·Conclusion | 第104-107页 |
| ·Recommendation | 第107-108页 |
| REFERENCES | 第108-117页 |
| APPENDIX | 第117-123页 |
| ACKNOWLEDGEMENTS | 第123-124页 |
| RESUME | 第124-125页 |
| PUBLICATIONS | 第125页 |
