| ACKNOWLEDGMENTS | 第5-6页 |
| DEDICATION | 第6-10页 |
| List of abbreviation | 第10-13页 |
| Abstract | 第13-15页 |
| 摘要 | 第16-22页 |
| CHAPTER 1. GENERAL INTRODUCTION AND REVIEW OF LITERATURE | 第22-51页 |
| Forward | 第22页 |
| 1.1 Introduction | 第22-24页 |
| 1.2 Oil bodies’ macro-elements | 第24-30页 |
| 1.2.1 Neutral and polar lipids | 第24-25页 |
| 1.2.2 The major intrinsic proteins | 第25-28页 |
| 1.2.3 The minor intrinsic proteins | 第28-29页 |
| 1.2.4 Extraneous proteins | 第29-30页 |
| 1.3 The microelements of the oil bodies | 第30-31页 |
| 1.4 The isolation of the oil bodies | 第31-36页 |
| 1.5 Industrial uses of the natural oil bodies | 第36-41页 |
| 1.6 Artificial oil bodies and their potential applications | 第41-49页 |
| 1.7 Statement of the problem and justification of research | 第49-50页 |
| 1.8 Objectives of the research | 第50-51页 |
| CHAPTER 2. Validation of a Simple Extraction Method for Oil Bodies Isolated from Peanuts | 第51-69页 |
| Foreword | 第51页 |
| 2.1 Introduction | 第51-52页 |
| 2.2 Materials and methods | 第52-57页 |
| 2.2.1 Materials | 第52-53页 |
| 2.2.2 Aqueous extraction method of peanut oil bodies | 第53-54页 |
| 2.2.3 Determination of protein and lipid content | 第54-55页 |
| 2.2.4 Tricine–SDS–PAGE | 第55页 |
| 2.2.5 Preparation of oil bodies emulsions for stability tests | 第55-56页 |
| 2.2.6 Zeta potential and particle size distribution determination | 第56页 |
| 2.2.7 Light microscopy analysis | 第56页 |
| 2.2.8 Measurement of oxidative stability | 第56-57页 |
| 2.2.9 Statistical Analysis | 第57页 |
| 2.3 Results and discussion | 第57-67页 |
| 2.3.1 Oil bodies recovery and composition characteristics | 第57-59页 |
| 2.3.2 Effect of recovery p H, washing and thermal treatment on OBs emulsion properties | 第59-61页 |
| 2.3.3 Effect of the extraction method conditions and heat treatment on the storage stability of OBs emulsion | 第61-65页 |
| 2.3.4 Effect of washing and heat treatment on the oxidation stability of oil bodies emulsion | 第65-67页 |
| 2.4 Conclusion | 第67-69页 |
| CHAPTER 3. Characterization of peanut oil bodies integral proteins, lipids, and their associated phytochemicals | 第69-82页 |
| Foreword: | 第69页 |
| 3.1 Introduction | 第69-70页 |
| 3.2 Materials and methods | 第70-74页 |
| 3.2.1 Materials | 第70页 |
| 3.2.2 Visualization of a peanut seed under the microscope | 第70-71页 |
| 3.2.3 The aqueous extraction method of peanut oil bodies | 第71-72页 |
| 3.2.4 Protein identification | 第72-73页 |
| 3.2.5 Oil extraction from peanut oil bodies | 第73-74页 |
| 3.2.6 Statistical Analysis | 第74页 |
| 3.3 Results and discussion | 第74-81页 |
| 3.3.1 Peanut OBs in vivo | 第74-75页 |
| 3.3.2 The OBs proteins are resolved by Tricine SDS–PAGE | 第75-78页 |
| 3.3.3 Amino acid profile of peanut OBs | 第78-79页 |
| 3.3.4 Phytochemical composition of peanut OBs | 第79-81页 |
| 3.4 Conclusion | 第81-82页 |
| Chapter 4. The triacylglycerol profile of Oil Bodies and cold press edible oil extracted from Peanut by (LC-Q-TOF-MS) | 第82-96页 |
| Foreword | 第82页 |
| 4.1 Introduction | 第82-83页 |
| 4.2 Material and method | 第83-86页 |
| 4.2.1 Materials | 第83-84页 |
| 4.2.2 Aqueous extraction method of peanut oil bodies | 第84页 |
| 4.2.3 Oil extraction from peanut oil bodies | 第84页 |
| 4.2.4 Lipid profile Think Layer Chromatography | 第84页 |
| 4.2.5 Fatty acids profile | 第84-85页 |
| 4.2.6 Ultra?Performance Liquid Chromatography conditions | 第85页 |
| 4.2.7 Mass spectrometry conditions | 第85-86页 |
| 4.2.8 Statistical analysis | 第86页 |
| 4.3 Results and discussion | 第86-93页 |
| 4.3.1 Lipid and Fatty acid (FA) profile of peanut oils | 第86-88页 |
| 4.3.2 Separation of TAGs using UPLC-ESI-MS | 第88-90页 |
| 4.3.3 Triglycerides profiling | 第90-91页 |
| 4.3.4 Semi-quantitative analysis of peanut oil | 第91-93页 |
| 4.4 Conclusion | 第93-96页 |
| CHAPTER 5. Oil Bodies Behavior and their Interaction with Soluble Protein in peanut milk | 第96-114页 |
| Foreword | 第96页 |
| 5.1 Introduction | 第96-97页 |
| 5.2 Material and methods | 第97-101页 |
| 5.2.1 Materials | 第97页 |
| 5.2.2 Samples preparation | 第97-99页 |
| 5.2.3 Evaluation of the structural properties and physical stability | 第99-100页 |
| 5.2.4 Rheological behaviour | 第100页 |
| 5.2.5 Colour | 第100-101页 |
| 5.2.6 Tricine SDS PAGE | 第101页 |
| 5.2.7 Statistical analysis | 第101页 |
| 5.3 Results and discussion | 第101-113页 |
| 5.3.1 Particle size distribution of peanut milk and its OBs | 第101-103页 |
| 5.3.2 Physical stability of peanut milk | 第103-105页 |
| 5.3.3 Solid Particle Sedimentation (SPS) | 第105-106页 |
| 5.3.4 Sample microstructure | 第106-108页 |
| 5.3.5 Rheological behaviour | 第108-109页 |
| 5.3.6 Colour | 第109-111页 |
| 5.3.7 Tricine SDS PAGE | 第111-113页 |
| 5.4 Conclusion | 第113-114页 |
| CHAPTER 6. Encapsulation of peanut, chia and flaxseed oil using peanut OBs integral proteins as emulsifying agent | 第114-121页 |
| Foreword | 第114页 |
| 6.1 Introduction | 第114页 |
| 6.2 Material and method | 第114-117页 |
| 6.2.1 Materials | 第114-115页 |
| 6.2.2 Aqueous extraction method of peanut oil bodies | 第115页 |
| 6.2.3 Protein separation from Peanut OBs | 第115页 |
| 6.2.4 Tricine–SDS–PAGE | 第115-116页 |
| 6.2.5 MALDI-TOF/TOF-MS | 第116页 |
| 6.2.6 Reconstitution of Artificial Oil Bodies | 第116页 |
| 6.2.7 Determination of emulsion mean droplet diameter and ζ-potential | 第116-117页 |
| 6.2.8 Light microscopy analysis | 第117页 |
| 6.3 Results and discussion | 第117-120页 |
| 6.3.1 Influence of different concentrations of integral proteins and the type of oil on the Artificial OBs size and PDI | 第118-120页 |
| 6.3.2 Light microscopy visualization of fresh AOBs | 第120页 |
| 6.4 Conclusion | 第120-121页 |
| Chapter 7. GENERAL CONCLUSIONS AND RECOMMENDATIONS | 第121-124页 |
| General conclusions | 第121-122页 |
| Key innovations | 第122页 |
| Recommendations and future prospects | 第122-124页 |
| References | 第124-140页 |
| List of publications | 第140-141页 |
| Apendex | 第141-150页 |
