| ACKNOWLEDGEMENTS | 第1-5页 |
| DEDICATION | 第5-6页 |
| LIST OF FIGURES | 第6-8页 |
| LIST OF TABLES | 第8-9页 |
| LIST OF ABBREVIATIONS | 第9-11页 |
| ABSTRACT | 第11-15页 |
| 摘要 | 第15-18页 |
| Table of Contents | 第18-24页 |
| CHAPTER 1 GENERAL INTRODUCTION AND REVIEW OF RELAVANT LITERATURE | 第24-53页 |
| ·Introduction | 第24-25页 |
| ·Structure of dextran | 第25-26页 |
| ·Microbial loading in sugar factories | 第26-29页 |
| ·Dextran in sugar manufacturing | 第29-32页 |
| ·Dextran levels during process of sugar manufacturing | 第29-30页 |
| ·Dextrans associated with processing problems in sugar industry | 第30-32页 |
| ·Crystallization process | 第32-34页 |
| ·Growth rate of sucrose solution | 第32-33页 |
| ·Effect of dextran in sucrose crystallization process | 第33-34页 |
| ·Dextranase enzyme | 第34-42页 |
| ·Sources, main properties, and mechanism of action of dextranase | 第34-35页 |
| ·Endodextranases from Fungi | 第34页 |
| ·Endodextranases from Bacteria | 第34-35页 |
| ·Structure of dextranases | 第35-37页 |
| ·Structure-function analysis of dextranases | 第35-36页 |
| ·The active side | 第36-37页 |
| ·Characteristics of dextranases | 第37页 |
| ·Application of dextranase in sugar manufacturing | 第37-42页 |
| ·Hydrolysis of dextran during sugar industry using dextranase | 第37-41页 |
| ·The common methods of dextranase activity measurements during sugar manufacturing | 第41页 |
| ·Financial impact of enzymatic hydrolysis of dextran in the sugar industry | 第41-42页 |
| ·Ultrasound irradiation | 第42-44页 |
| ·Effects of ultrasound on enzymatic reactions: | 第42-43页 |
| ·Mechanisms of the effects of Ultrasound irradiationon enzymatic activity | 第43-44页 |
| ·Cavitation | 第43页 |
| ·Heating | 第43页 |
| ·Turbulence | 第43-44页 |
| ·High hydrostatic pressure | 第44-45页 |
| ·Mechanisms of pressure-induced stabilization | 第44页 |
| ·Effects of high hydrostatic pressure on enzymatic activity | 第44-45页 |
| ·Statement of the problem and justification of research | 第45页 |
| ·Objectives of the research | 第45-47页 |
| ·Main Objective | 第45-46页 |
| ·Specific objectives | 第46-47页 |
| ·Reference | 第47-53页 |
| CHAPTER 2 SEPARATION AND CHARACTERIZATION OF DEXTRAN EXTRACTED FROM DETERIORATED SUGARCANE | 第53-75页 |
| ·Introduction | 第53-54页 |
| ·Materials and methods | 第54-58页 |
| ·Materials | 第54页 |
| ·Isolation and identification of Leuconostoc strain | 第54页 |
| ·Precipitation of polysaccharides | 第54-55页 |
| ·Separation and purification of dextran | 第55页 |
| ·Enzymatic hydrolysis of purified polysaccharide | 第55页 |
| ·Total acid hydrolysis and monosaccharide composition analysis | 第55-56页 |
| ·Structural analysis | 第56-58页 |
| ·Fourier transform infrared spectroscopy (FT-IR) | 第56页 |
| ·Nuclear magnetic resonance (NMR) study | 第56页 |
| ·Methylation and GC-MS analysis | 第56-57页 |
| ·Matrix assisted laser desorption ionization-time of flight (MALDI-TOF) mass spectrometry | 第57-58页 |
| ·Determination of viscosity and average molecular weight | 第58页 |
| ·Scanning Electron Microscopy (SEM) analysis | 第58页 |
| ·Results and discussion | 第58-71页 |
| ·Identification of Leuconostoc strain | 第58-59页 |
| ·Separation and purification of dextran | 第59-61页 |
| ·Structure analysis of the purified polysaccharide | 第61-69页 |
| ·Characterization of structure of purified dextran by FT-IR spectra | 第61-62页 |
| ·Characterization of structure of purified dextran by NMR spectra | 第62-65页 |
| ·Methylation analysis and MALDI-TOF-MS study | 第65-69页 |
| ·Morphological and molecular weight analysis | 第69-71页 |
| ·Conclusions | 第71页 |
| ·References | 第71-75页 |
| CHAPTER 3 THERMAL AND RHEOLOGICAL PROPERTIES OF THE SUPERSATURATED SUCROSE SOLUTION IN THE PRESENCE OF DIFFERENT MOLECULAR WEIGHT FRACTIONS AND CONCENTRATIONS OF DEXTRAN | 第75-95页 |
| ·Introduction | 第75-76页 |
| ·Theoretical background | 第76-78页 |
| ·Materials and methods | 第78-80页 |
| ·Material | 第78页 |
| ·Preparation of sucrose solution and dextran | 第78-79页 |
| ·Rheological measurements | 第79-80页 |
| ·Steady flow measurements | 第79-80页 |
| ·Dynamic shear properties | 第80页 |
| ·Thermal analysis | 第80页 |
| ·Statistical analysis | 第80页 |
| ·Results and Discussion | 第80-91页 |
| ·Rheological peoperties | 第80-84页 |
| ·Steady flow measurements | 第80-83页 |
| ·Dynamic shear measurements | 第83-84页 |
| ·Thermal properties | 第84-91页 |
| ·Glass transition temperature analysis | 第84-85页 |
| ·Influence of dextran Mwand concentration on the Tgof supersaturated sucrose solution: | 第85-88页 |
| ·Analysis of specific heat capacity | 第88-91页 |
| ·Conclusions | 第91页 |
| ·References | 第91-95页 |
| CHAPTER 4 IMPACT OF DEXTRANASE ON SUGAR MANUFACTURING AND ITS KINETIC ON THE MOLECULAR WEIGHTS OF REMAINING DEXTRAN | 第95-113页 |
| ·Introduction | 第95-96页 |
| ·Experimental Details | 第96-100页 |
| ·Materials | 第96页 |
| ·Dextranase activity | 第96-97页 |
| ·Determination of Mw-parameters and intrinsic viscosity | 第97页 |
| ·Apparatus and Chromatographic Condition | 第97-98页 |
| ·HP-SEC MALLS RI UV measurements | 第97-98页 |
| ·HPLC measurements | 第98页 |
| ·Determination of dextran | 第98页 |
| ·Effects of the processing condition on dextranase activity and dextran removal | 第98-100页 |
| ·Effect of pH-values on dextranase activity | 第98-99页 |
| ·Effect of the processing temperature on dextranase activity and Mw-parameters | 第99页 |
| ·Enzymatic treatment of pure dextran solution | 第99页 |
| ·Enzymatic treatment of cane juice | 第99页 |
| ·Effect of the residence time and enzyme concentration on dextranase activity | 第99-100页 |
| ·Effect of Brix on reactivity of dextranase: | 第100页 |
| ·Statistical analysis | 第100页 |
| ·Results and Discussion | 第100-110页 |
| ·Preparation of dextranase enzyme | 第100页 |
| ·Effects of pH values on dextranase activity, removal of dextran and Mw parameters | 第100-103页 |
| ·Effect of processing temperature: | 第103-105页 |
| ·Effect of processing temperature on dextranase activity and dextran removal | 第103-104页 |
| ·Effect of processing temperature on the Mw parameters of remaining dextran | 第104-105页 |
| ·Dextranase concentration and residence time effects on juice enzymatic treatments | 第105-108页 |
| ·Brix effects on dextranase activity and remaining dextran: | 第108-110页 |
| ·Conclusions | 第110页 |
| ·References | 第110-113页 |
| CHAPTER 5 INFLUENCE OF HYDROLYSIS DEXTRAN CATALYZED BY DEXTRANASE ENZYMES DURING SUGAR MANUFACTURING ON THE RATE OF SUCROSE CRYSTALLIZATION IN PURE SUCROSE SOLUTIONS | 第113-128页 |
| ·Introduction | 第113-114页 |
| ·Materials and methods | 第114-117页 |
| ·Materials | 第114页 |
| ·Preparation of sucrose solution and dextran | 第114-115页 |
| ·Determination of dextran | 第115页 |
| ·Enzymatic hydrolysis of dextran in the sucrose solution | 第115页 |
| ·Crystallization unit | 第115-116页 |
| ·Crystallization experiments | 第116页 |
| ·Calculation of the growth rate and surfaces area of sucrose crystals: | 第116-117页 |
| ·Scanning Electron Microscopy (SEM) analysis | 第117页 |
| ·Statistical analysis | 第117页 |
| ·Results and discussion | 第117-125页 |
| ·Enzymatic hydrolysis of dextran: | 第117页 |
| ·Influence of dextran biodegradation by dextranase on growth rate of sucrose crystals at a constant temperature | 第117-119页 |
| ·Influence of hydrolysis of dextran by dextranase on the crystallization time | 第119-120页 |
| ·Surface morphology of sucrose crystals | 第120-125页 |
| ·Surface morphology of sucrose crystals in pure sucrose solution | 第120-121页 |
| ·Surface morphology of sucrose crystals in the presence of dextran | 第121页 |
| ·Effect of enzymatic hydrolysis of dextran on the surface morphology | 第121-124页 |
| ·Effect of crystilization temprature | 第124-125页 |
| ·Conclusions | 第125-126页 |
| ·References | 第126-128页 |
| CHAPTER 6 EFFECT OF ULTRASOUND COMBINED WITH HIGH HYDROSTATIC PRESSURE(US/HHP) ON THE DEGRADATION OF DEXTRAN CATALYZED BY DEXTRANASE | 第128-154页 |
| ·Introduction | 第128-129页 |
| ·Experimental details | 第129-135页 |
| ·Materials | 第129页 |
| ·Ultrasonic and HHP equipments | 第129-131页 |
| ·Assay of dextranase activity | 第131页 |
| ·Chromatographic system and conditions | 第131-132页 |
| ·Sample treatments | 第132-133页 |
| ·Ultrasound treatments | 第132页 |
| ·HHP treatments | 第132-133页 |
| ·Combination of application of US/HHP | 第133页 |
| ·Thermal incubation treatment | 第133页 |
| ·Effect of temperature on the hydrolysis of dextran in the presence and absence of US/HHP | 第133页 |
| ·Determination of enzymatic kinetic and thermodynamics parameters | 第133-134页 |
| ·Spectral analysis | 第134-135页 |
| ·Intrinsic fluorescence analysis | 第134-135页 |
| ·Circular dichroism | 第135页 |
| ·Statistical analysis | 第135页 |
| ·Results and discussion | 第135-149页 |
| ·Effect of ultrasound irradiation on dextranase activity: | 第135-137页 |
| ·Effect of US/HHP treatments on the hydrolysis of dextran catalytic by dextranase | 第137-141页 |
| ·Effects of US/HHP treatment on the optimal temperature of dextranase | 第141-142页 |
| ·Enzyme kinetics under US/HHP treatments | 第142-144页 |
| ·Thermal stability of immobilized enzymes | 第144-146页 |
| ·Influence of US/HHP on the dextranase structure | 第146-149页 |
| ·Conclusions | 第149页 |
| ·References | 第149-154页 |
| CHAPTER 7 SYNERGISTIC EFFECTS BETWEEN MICROWAVE SHOCK AND ULTRASOUND IRRADIATION ON BIODEGRADATION OF DEXTRAN CATALYTIC BY DEXTRANASE | 第154-174页 |
| ·Introduction | 第154-155页 |
| ·Materials and methods | 第155-158页 |
| ·Materials | 第155页 |
| ·Experimental setup | 第155-156页 |
| ·Ultrasonic-microwave shock treatments | 第155-156页 |
| ·Microwave shock treatment | 第156页 |
| ·Conventional thermal incubation | 第156页 |
| ·Analysis | 第156-157页 |
| ·Assay of dextranase activity | 第157页 |
| ·Chromatographic system and conditions | 第157页 |
| ·Determination of enzymatic kinetic and thermodynamics parameters | 第157页 |
| ·Spectral analysis | 第157-158页 |
| ·Circular dichroism | 第157页 |
| ·Intrinsic fluorescence analysis | 第157-158页 |
| ·Statistical analysis | 第158页 |
| ·Results and discussion | 第158-170页 |
| ·Comparison of dextranase activity under US/MI-S and conventional thermal incubation | 第158-160页 |
| ·Effects of US/MI-S treatment time on dextranase activity | 第160-162页 |
| ·Optimal reaction temperature dextranase under US/MI-S treatments | 第162-163页 |
| ·Enzyme kinetics model | 第163-164页 |
| ·Thermodynamic studies | 第164-167页 |
| ·Dextranase structure under US/MI-Streatment | 第167-170页 |
| ·Influence of US/MI-s on the secondary structures of dextranase | 第167-169页 |
| ·Influence of US/MI-S on the tertiary structure of dextranase | 第169-170页 |
| ·Conclusions | 第170-171页 |
| ·References | 第171-174页 |
| GENERAL CONCLUSIONS AND RECOMMENDATIONS | 第174-177页 |
| 1. General conclusions | 第174-175页 |
| 2. Key Innovation of thesis | 第175-176页 |
| 3. Recommendations | 第176-177页 |
| LIST OF PUBLICATIONS | 第177-178页 |
| CONFERENCE CONTRIBUTIONS | 第178页 |
