| 博士学位论文评阅人、答辩委员会签名表 | 第5-6页 |
| abstract | 第6-7页 |
| 摘要 | 第8-12页 |
| List of Abbreviation | 第12-13页 |
| CHAPTER 1 Introduction | 第13-38页 |
| 1.1 Background information | 第13-14页 |
| 1.2 Nutritional importance of yak milk | 第14-15页 |
| 1.3 Factors influencing milk composition | 第15-16页 |
| 1.4 Functional and nutraceutical foods | 第16-17页 |
| 1.5 Milk protein components | 第17-27页 |
| 1.5.1 Casein proteins | 第17-18页 |
| 1.5.2 Whey proteins | 第18-27页 |
| 1.5.2.1 β- Lactoglobulin | 第19-20页 |
| 1.5.2.2 α-Lactalbumin | 第20-21页 |
| 1.5.2.3 Bovine Serum Albumin | 第21页 |
| 1.5.2.4 Immunoglobulins | 第21-23页 |
| 1.5.2.5 Lactoferrin | 第23-24页 |
| 1.5.2.6 Lactoperoxidase | 第24-26页 |
| 1.5.2.7 Lysozymes | 第26-27页 |
| 1.6 Colostrum composition | 第27-29页 |
| 1.6.1 Factors affecting Immunoglobulins concentration in colostrum and milk | 第28页 |
| 1.6.2 Colostrum safety | 第28-29页 |
| 1.7 Whey proteins processing | 第29-36页 |
| 1.7.1 Whey proteins separation techniques | 第29-30页 |
| 1.7.2 Whey proteins denaturation | 第30-32页 |
| 1.7.3 Improvement of heat stability on whey proteins | 第32-36页 |
| 1.7.3.1 Controlling the size of protein aggregates | 第33-34页 |
| 1.7.3.2 Controlling protein aggregation | 第34-36页 |
| 1.8 Research objective | 第36-38页 |
| CHAPTER 2 Effect of heat treatment on yak and cows' milk/colostral liquid whey proteins at various pH levels | 第38-71页 |
| 2.1 Introduction | 第38-39页 |
| 2.2 Material and methods | 第39-51页 |
| 2.2.1 Collection of samples | 第39-40页 |
| 2.2.2 Liquid whey extraction from milk/colostrum | 第40-41页 |
| 2.2.3 Total whey proteins assay | 第41-42页 |
| 2.2.4 Whey protein components quantification by ELISA method | 第42-49页 |
| 2.2.5 Heat treatment of liquid whey | 第49-50页 |
| 2.2.6 Turbidity | 第50页 |
| 2.2.7 Free sulfhydryl concentration | 第50-51页 |
| 2.3 Statistical analysis | 第51页 |
| 2.4 Results and discussion | 第51-67页 |
| 2.4.1 Composition of proteins in liquid whey | 第51-54页 |
| 2.4.1.1 β-Lg concentration in liquid whey | 第51-52页 |
| 2.4.1.2 α-Lac concentration in liquid whey | 第52页 |
| 2.4.1.3 BSA concentration in liquid whey | 第52页 |
| 2.4.1.4 IgG concentration in liquid whey | 第52-53页 |
| 2.4.1.5 LF concentration in liquid whey | 第53-54页 |
| 2.4.1.6 Total whey proteins composition | 第54页 |
| 2.4.2 Effect of heat on liquid whey turbidity at various pH levels | 第54-59页 |
| 2.4.3 Effect of heat on free sulfhydryl concentration in liquid whey at various pH levels | 第59-60页 |
| 2.4.4 Effect of heat in liquid whey IgG concentration at various pH levels | 第60-63页 |
| 2.4.5 Effect of heat in liquid whey LF concentration at various pH levels | 第63-65页 |
| 2.4.6 Effect of heat and p H on major whey proteins concentration | 第65-67页 |
| 2.5 Conclusion | 第67-71页 |
| CHAPTER 3 Heat stability improvement of yak milk and colostral liquid whey proteins at various acidic conditions | 第71-97页 |
| 3.1 Introduction | 第71-72页 |
| 3.2 Materials and methods | 第72-75页 |
| 3.2.1 Sample collection | 第72-73页 |
| 3.2.2 Liquid whey extraction from milk/colostrum | 第73-74页 |
| 3.2.3 Heat treatments | 第74页 |
| 3.2.4 Total whey proteins assay | 第74页 |
| 3.2.5 Determination of whey protein components concentration | 第74-75页 |
| 3.3 Statistical analysis | 第75页 |
| 3.4 Results | 第75-91页 |
| 3.4.1 Composition of whey proteins | 第75页 |
| 3.4.2 Influence of protectants on heat denaturation of liquid whey proteins at various p H levels | 第75-91页 |
| 3.4.2.1 Effect of heat on IgG and LF concentrations in liquid whey without protectants | 第75-76页 |
| 3.4.2.2 Influence of protectants on heat denaturation of IgG in liquid whey at various pH levels | 第76-79页 |
| 3.4.2.3 Influence of protectants on heat denaturation of LF in liquid whey at various pH levels | 第79-83页 |
| 3.4.2.4 Influence of protectants on heat denaturation of α-Lac in liquid whey at various pH levels | 第83-86页 |
| 3.4.2.5 Influence of protectants on heat denaturation of β-Lg in liquid whey at various pH levels | 第86-89页 |
| 3.4.2.6 Influence of protectants on heat denaturation of BSA in liquid whey at various p H levels | 第89-91页 |
| 3.5 Discussion | 第91-96页 |
| 3.5.1 Effect of heat on IgG and LF concentration in liquid whey at various pH levels without protectants | 第91-92页 |
| 3.5.2 Influence of protectants on heat stability of Ig G and LF in liquid whey at various pH levels | 第92-94页 |
| 3.5.3 Influence of protectants on heat stability of major whey proteins at various pH levels | 第94-96页 |
| 3.6 Conclusion | 第96-97页 |
| GENERAL CONCLUSIONS AND PERSPECTIVES | 第97-99页 |
| REFERENCES | 第99-115页 |
| ACKNOWLEDGEMENTS | 第115-116页 |
| CURRICULUM VITAE | 第116-117页 |
