| LIST OF ABBREVIATIONS | 第9-11页 |
| 摘要 | 第11-13页 |
| ABSTRACT | 第13-15页 |
| CHAPTER 1: INTRODUCTION AND LITERATURE REVIEW | 第22-44页 |
| 1.1. Soybean | 第22-23页 |
| 1.1.1. Origin and Production | 第22页 |
| 1.1.2. Utilization and Processing | 第22-23页 |
| 1.2. Soybean Protein Composition | 第23-26页 |
| 1.2.1. Soy Protein Isolate | 第24-26页 |
| 1.2.1.1. Glycinin | 第25-26页 |
| 1.2.1.2. β-conglycinin | 第26页 |
| 1.3. Protein Gelation | 第26-31页 |
| 1.3.1. Gel Formation by Globular Proteins | 第27-28页 |
| 1.3.2. Heat-Induced Gelation | 第28页 |
| 1.3.3. Salt and Acid-Induced Gelation | 第28-30页 |
| 1.3.4. Network Structure | 第30-31页 |
| 1.3.5. Rearrangements | 第31页 |
| 1.4. Tofu | 第31-36页 |
| 1.4.1. Soft Tofu Processing and Characteristics | 第32-34页 |
| 1.4.2. Measuring Technique to Study Tofu: Rheological Methods | 第34页 |
| 1.4.3. Scaling Tofu Structure: Fractal models | 第34-36页 |
| 1.5. Aim and Outline of the Study | 第36-38页 |
| 1.6. References | 第38-44页 |
| CHAPTER 2: GELATION BEHAVIOR AND RHEOLOGICAL PROPERTIES OF SALTOR ACID-INDUCED SOY PROTEINS SOFT TOFU TYPE GELS | 第44-65页 |
| 2.1. Introduction | 第44-45页 |
| 2.2. Materials and Methods | 第45-49页 |
| 2.2.1. Materials and Chemicals | 第45页 |
| 2.2.2. Methods | 第45-49页 |
| 2.2.2.1. Preparation of Soy Milk and Soy Protein Isolate (SPI) Solution | 第45-46页 |
| 2.2.2.2. Gel Preparation | 第46页 |
| 2.2.2.3. Viscoelastic Properties Measurements | 第46-47页 |
| 2.2.2.4. Analysis of Oscillatory Rheological Data | 第47-48页 |
| 2.2.2.5. Syneresis Rate and p H | 第48-49页 |
| 2.2.2.6. Microstructure Determination | 第49页 |
| 2.2.2.7. Statistical Analysis | 第49页 |
| 2.3. Results and Discussions | 第49-61页 |
| 2.3.1. Frequency Sweeps of Acid and Salt-induced Gels Stored for 24h at 4°C | 第49-51页 |
| 2.3.2. Rheological Data Analysis of the Dynamic Moduli Test Done on Salt and Acid-Induced Gels Stored for 24h at 4oC | 第51-53页 |
| 2.3.3. Gelation Behaviour of Acid and Salt-Induced Gels Made in Situ | 第53-55页 |
| 2.3.4. Gelation Time and p H | 第55-57页 |
| 2.3.5. Syneresis Rate | 第57-58页 |
| 2.3.6. Large Deformation | 第58-60页 |
| 2.3.7. Microstructure of Salt and Acid-Induced Gels Made from Soybean and SPI | 第60-61页 |
| 2.4. Conclusion | 第61-62页 |
| 2.5. References | 第62-65页 |
| CHAPTER 3: SALT AND ACID-INDUCED SOFT TOFU-TYPE GELS: RHEOLOGY, STRUCTURE AND FRACTAL ANALYSIS OF VISCOELASTICPROPERTIES AS A FUNCTION OF COAGULANT CONCENTRATION | 第65-98页 |
| 3.1. Introduction | 第65-66页 |
| 3.2. Materials and Methods | 第66-69页 |
| 3.2.1. Materials and Chemicals | 第66页 |
| 3.2.2. Methods | 第66-69页 |
| 3.2.2.1. Preparation of Soy Protein Isolate Solution | 第66页 |
| 3.2.2.2. Gel preparation | 第66-67页 |
| 3.2.2.3. Viscoelastic Properties Measurements | 第67页 |
| 3.2.2.4. Analysis of Oscillatory Rheological Data | 第67页 |
| 3.2.2.5. Fractal Model | 第67页 |
| 3.2.2.6. Microstructure Determination | 第67页 |
| 3.2.2.7. Syneresis Rate and p H | 第67页 |
| 3.2.2.8. Zeta Potential Determination | 第67-68页 |
| 3.2.2.9. Protein Solubility Determination | 第68页 |
| 3.2.2.10. Sulfhydryl and Disulfide Content of Proteins | 第68-69页 |
| 3.2.2.11. Statistical Analysis | 第69页 |
| 3.3. Results and Discussions | 第69-93页 |
| 3.3.1. Effects of Coagulants Concentration on the Dynamic Moduli of Salt and Acid-Induced Gels Stored for 24h at 4oC | 第69-71页 |
| 3.3.2. p H Changes After Addition of GDL or Ca SO4 at Different Concentrations andDetermination of Gelation p H | 第71-72页 |
| 3.3.3. Effects of Coagulant Concentration on the Yield Point of Salt and Acid-induced gelsStored for 24h at 4oC | 第72-74页 |
| 3.3.4. Rheological Data Analysis of the Dynamic Moduli Test Done on Salt and Acid-induced Gels Stored for 24h at 4 oC | 第74-76页 |
| 3.3.5. Effects of Coagulants and Protein Concentrations on Gelation Time and GelationBehavior of Salt and Acid-Induced Gels | 第76-81页 |
| 3.3.6. Effects of Coagulant Concentrations on the Fracture Properties of Salt and Acid-Induced Gels Made in Situ | 第81-83页 |
| 3.3.7. Scaling of Data with Fractal Model | 第83页 |
| 3.3.8. Determination of Storage Modulus (G′) and Critical Strain (γc) | 第83-85页 |
| 3.3.9. Scaling of the Viscoelastic Properties of Salt or Acid-Induced Soft Tofu-type Gels | 第85-86页 |
| 3.3.10. Fractal Analysis | 第86-87页 |
| 3.3.11. Influence of Coagulant Concentration on Gels Microstructure | 第87-89页 |
| 3.3.12. Influence of Coagulant Concentration on Syneresis Rate | 第89-90页 |
| 3.3.13. Influence of Coagulant Concentration on Soy Protein Particles Zeta potential | 第90-91页 |
| 3.3.14. Influence of Coagulant Concentration on Protein solubility | 第91-92页 |
| 3.3.15. Influence of Coagulant Concentration on the Sulfhydryl and Disulfide Content ofProteins | 第92-93页 |
| 3.4. Conclusion | 第93-94页 |
| 3.5. References | 第94-98页 |
| CHAPTER 4: SOYBEAN OIL VOLUME FRACTION EFFECTS ON THE RHEOLOGYCHARACTERISTICS AND GELATION BEHAVIOR OF GLUCONO-δ-LACTONE AND CALCIUM SULFATE-INDUCED SOFT TOFU-TYPEGELS | 第98-135页 |
| 4.1. Introduction | 第98-99页 |
| 4.2. Materials and Methods | 第99-102页 |
| 4.2.1. Materials and Chemicals | 第99-100页 |
| 4.2.2. Methods | 第100-102页 |
| 4.2.2.1. Emulsion Preparation | 第100页 |
| 4.2.2.2. Gel preparation | 第100页 |
| 4.2.2.3. Steady Flow Measurement | 第100-101页 |
| 4.2.2.4. Oil Droplets Size Determination | 第101页 |
| 4.2.2.5. Emulsifying Activity and Stability of Soy Protein Isolate Emulsions at p H 6.9 | 第101页 |
| 4.2.2.6. Determination of Adsorbed Protein at p H 6.9 | 第101-102页 |
| 4.2.2.7. Oil Adsorption Capacity of Acid and Salt-Induced Soy Protein Isolate Gels | 第102页 |
| 4.2.2.8. Viscoelastic Properties Measurements | 第102页 |
| 4.2.2.9. Analysis of Oscillatory Rheological Data and Description of Gel Network by theWeak Gel Model | 第102页 |
| 4.2.2.10. Statistical Analysis | 第102页 |
| 4.3. Results and Discussions | 第102-129页 |
| 4.3.1. Effects of Oil volume Fraction on the Oil Droplet Size Distribution of HeatedEmulsions at p H 6.9 | 第102-104页 |
| 4.3.2. Effects of Oil volume Fraction on the Viscosity of Heated Soy Protein IsolateEmulsions at p H 6.9 | 第104-106页 |
| 4.3.3. Effects of Oil Volume Fraction on the Emulsifying Stability Index and EmulsifyingActivity Index of Heated Soy Protein Isolate Emulsions at p H 6.9 | 第106-107页 |
| 4.3.4. Effects of Oil Volume Fraction on the Protein Adsorption at the O/W Interface at p H6.9 | 第107-109页 |
| 4.3.5. Effects of Soybean Oil Volume Fraction on the Oil Adsorption Capacity of SoyProtein Isolate Emulsion Gels | 第109-110页 |
| 4.3.6. Effects of Oil Volume Fraction on Gelation Behavior, Gel Point Temperature, Gel Point Storage Modulus and Gelation Time of Acid and Salt-Induced Soy ProteinIsolate Gels | 第110-119页 |
| 4.3.7. Effects of Oil Volume Fraction on the Fracture Properties of Salt and Acid-InducedSoy Protein Isolate Gels Made in Situ | 第119-122页 |
| 4.3.8. Effects of Soybean Oil Volume Fraction on the Dynamic Moduli of Acid and Salt-Induced Soy Protein Isolate Gels Stored for 24h at 4 oC | 第122-125页 |
| 4.3.9. Rheological Data Analysis of the Dynamic Moduli Test Done on Salt and Acid-Induced Gels Stored for 24h at 4 oC | 第125-127页 |
| 4.3.10. Effects of Soybean Oil Volume Fraction on the Yield Point of Salt and Acid-InducedGels Stored for 24h at 4 oC | 第127-129页 |
| 4.4. Conclusion | 第129-130页 |
| 4.5. References | 第130-135页 |
| CHAPTER 5: SOFT TOFU TYPE GELS: RELATIONSHIP BETWEEN VOLATILECOMPOUNDS AND SENSORY CHARACTERISTICS ASSESSED BYPARTIAL LEAST SQUARE REGRESSION AS AFFECTED BYCOAGULANTS AND RAW MATERIALS | 第135-165页 |
| 5.1. Introduction | 第135-136页 |
| 5.2. Materials and Methods | 第136-139页 |
| 5.2.1. Materials and Chemicals | 第136-137页 |
| 5.2.2. Methods | 第137-139页 |
| 5.2.2.1. Preparation of Soymilk and Soy Protein Isolate solution | 第137页 |
| 5.2.2.2. Gel Preparation | 第137页 |
| 5.2.2.3. Steady Flow Measurement | 第137页 |
| 5.2.2.4. Particle Size Distribution | 第137页 |
| 5.2.2.5. Color Measurement | 第137页 |
| 5.2.2.6. Texture Properties Analysis | 第137-138页 |
| 5.2.2.7. Analysis of Volatile Compounds | 第138页 |
| 5.2.2.8. Total and Free Amino Acids Determination | 第138-139页 |
| 5.2.2.9. Sensory Evaluation | 第139页 |
| 5.2.2.10. Statistical Analysis | 第139页 |
| 5.3. Results and Discussions | 第139-159页 |
| 5.3.1. Flow Behavior of Soymilk and Soy Protein Isolate Solution | 第139-140页 |
| 5.3.2. Size Distribution of Soymilk and Soy Protein Isolate Solution | 第140-141页 |
| 5.3.3. Effects of Acid or Salt Coagulants on the Color of Soft Tofu Type Gels Made fromSoymilk or Soy Isolate Protein Solution | 第141-143页 |
| 5.3.4. Effects of Acid or Salt Coagulants on the Texture Profile of Soft Tofu Type GelsMade from Soymilk or Soy Protein Isolate solution | 第143-144页 |
| 5.3.5. Effects of Acid or Salt Coagulants on the Amino Acids Profile of Soft Tofu Type GelsMade from Soymilk or Soy Protein Isolate solution | 第144-145页 |
| 5.3.6. Comparison of Volatiles Compounds of Acid and Salt-induced Soft Tofu-Type Gelsmade from Soybean or Soy Protein Isolate | 第145-151页 |
| 5.3.7. Analysis of Variance for the Main Effects and their Interaction for Each of theSeven Attributes in Descriptive Analysis | 第151-152页 |
| 5.3.8. Sensory Characteristics of Soybean and Soy Protein Isolate Soft Tofu Type Gels .. 131 | 第152-153页 |
| 5.3.9. Relationship between Volatile Compounds and Sensory Characteristics and AminoAcids | 第153-159页 |
| 5.4. Conclusion | 第159-160页 |
| 5.5. References | 第160-165页 |
| APPENDIXES | 第165-170页 |
| GENERAL CONCLUSIONS | 第170-172页 |
| RECOMMENDATIONS | 第171页 |
| KEY INNOVATIONS | 第171-172页 |
| ACKNOWLEDGEMENTS | 第172-173页 |
| LIST OF PUBLICATIONS | 第173页 |
