| 摘要 | 第3-7页 |
| ABSTRACT | 第7-8页 |
| Chapter1 General introduction | 第13-25页 |
| 1.1 Bioactive constituents from marine processing waste | 第13-16页 |
| 1.1.1 Background | 第13页 |
| 1.1.2 Proteins,peptides and amino acids from marine processing waste | 第13-14页 |
| 1.1.3 Carbohydrates | 第14-15页 |
| 1.1.4 Lipids and fatty acids | 第15页 |
| 1.1.5 Antioxidants | 第15-16页 |
| 1.1.6 Other constituents | 第16页 |
| 1.2 Research progress of bioactive constituents of shrimp shell wastes(SSW) | 第16-19页 |
| 1.2.1 Protein and peptide | 第17页 |
| 1.2.2 Chitin and chitosan | 第17-18页 |
| 1.2.3 Carotenoids | 第18页 |
| 1.2.4 Fatty acids | 第18-19页 |
| 1.2.5 The effects of processing treatment on the properties of SSW | 第19页 |
| 1.3 Research progress of edible films | 第19-22页 |
| 1.3.1 Edible films from proteins | 第20页 |
| 1.3.2 Polysaccharides based coatings | 第20-21页 |
| 1.3.3 Lipid based films | 第21页 |
| 1.3.4 Composite films | 第21页 |
| 1.3.5 Recent trends on the study of films | 第21-22页 |
| 1.4 Significance of this study | 第22-25页 |
| Chapter2 Biocatalytic conversion of shrimp shell wastes:optimization of hydrolytic conditions and theα-amylase inhibitory activity of the peptide hydrolysates | 第25-43页 |
| 2.1 Introduction | 第25页 |
| 2.2 Experimental materials,reagents and instruments | 第25-26页 |
| 2.3 Methods | 第26-30页 |
| 2.3.1 Enzymatic hydrolysis | 第26-27页 |
| 2.3.2 The response surface methodology | 第27页 |
| 2.3.3 Determination ofα-amylase inhibitory activities of shrimp shell wastes hydrolysates(SSWH) | 第27页 |
| 2.3.4 Determination of antioxidant activities of SSWH | 第27-28页 |
| 2.3.5 Amino acids compositional analysis of SSWH | 第28-29页 |
| 2.3.6 Molecular weight distribution | 第29-30页 |
| 2.3.7 Statistical analysis | 第30页 |
| 2.4 Results and discussion | 第30-41页 |
| 2.4.1 Optimization of the types of enzymes for hydrolysis of SSWH | 第30-31页 |
| 2.4.2 Effect of hydrolysis pH on the α-amylase inhibitory activity of SSWH | 第31页 |
| 2.4.3 Effect of hydrolysis time on theα-amylase inhibitory activity of SSWH | 第31页 |
| 2.4.4 Effect of liquid-solid ratio on theα-amylase inhibitory activity of SSWH | 第31-32页 |
| 2.4.5 Effect of enzyme concentration on theα-amylase inhibitory activity of SSWH | 第32页 |
| 2.4.6 Effect of temperature on theα-amylase inhibitory activity of SSWH | 第32-34页 |
| 2.4.7 The optimization of enzyme hydrolysis by response surface method | 第34-37页 |
| 2.4.8 Antioxidant activities of SSWH obtained under the optimum conditions | 第37-39页 |
| 2.4.9 The amino acids composition of SSWH obtained under the optimum conditions | 第39-40页 |
| 2.4.10 Molecular weight distribution of SSWH obtained under the optimum conditions | 第40-41页 |
| 2.5 Conclusion | 第41-43页 |
| Chapter3 Effect of extrusion on physicochemical properties,functional properties and antioxidant activities of shrimp shell wastes protein | 第43-63页 |
| 3.1 Introduction | 第43页 |
| 3.2 Experimental materials,reagents and instruments | 第43-44页 |
| 3.3 Methods | 第44-48页 |
| 3.3.1 Extrusion process | 第44-45页 |
| 3.3.2 Preparation of SSWP | 第45页 |
| 3.3.3 Amino acids composition of SSWP | 第45页 |
| 3.3.4 Morphological analysis of SSWP | 第45页 |
| 3.3.5 Thermal properties of SSWP | 第45页 |
| 3.3.6 Circular dichroism spectroscopy (CD) of SSWP | 第45-46页 |
| 3.3.7 UV-vis spectroscopy of SSWP | 第46页 |
| 3.3.8.1 Protein solubility of SSWP | 第46-47页 |
| 3.3.9 Antioxidant activities of SSWP in vitro | 第47页 |
| 3.3.10 Statistical analysis | 第47-48页 |
| 3.4 Results and discussion | 第48-62页 |
| 3.4.1 Effects of extrusion treatment on yields of SSWP | 第48-49页 |
| 3.4.2 Amino acid composition of SSWP | 第49-50页 |
| 3.4.3 Scanning electron microscopy of SSWP | 第50-52页 |
| 3.4.4 Thermal properties of SSWP | 第52-54页 |
| 3.4.5 Circular dichroism spectroscopy of SSWP | 第54-55页 |
| 3.4.6 The UV spectra of SSWP | 第55-56页 |
| 3.4.7 Functional properties of SSWP | 第56-59页 |
| 3.4.8 Antioxidant activity of SSWP | 第59-61页 |
| 3.4.9 Principal component analysis | 第61-62页 |
| 3.5 Conclusion | 第62-63页 |
| Chapter4 Physicochemical and antioxidant properties of shrimp shell waste protein-based films incorporated with different ethanol extracts for active packaging | 第63-77页 |
| 4.1 Introduction | 第63页 |
| 4.2 Experimental materials,reagents and instruments | 第63-64页 |
| 4.3 Methods | 第64-67页 |
| 4.3.1 Preparation of oolong tea extracts(OTE),corn silk extracts(CSE)and black soybean seed coat extract(BSSCE) | 第64-65页 |
| 4.3.2 Extraction of SSWP | 第65页 |
| 4.3.3 Film preparation | 第65页 |
| 4.3.4 Characterization of SSWP-C-X films | 第65-66页 |
| 4.3.5 Statistical analysis | 第66-67页 |
| 4.4 Results and discussion | 第67-76页 |
| 4.4.1 Film preparation and film thickness of SSWP-C-X films | 第67-68页 |
| 4.4.2 Color of SSWP-C-X films | 第68-69页 |
| 4.4.3 Light transmission and film transparency of SSWP-C-X films | 第69-71页 |
| 4.4.4 Thermal properties of SSWP-C-X films | 第71-72页 |
| 4.4.5 Microstructure of SSWP-C-X films | 第72-74页 |
| 4.4.6 Antioxidant activity of SSWP-C-X films | 第74-76页 |
| 4.5 Conclusion | 第76-77页 |
| Chapter5 Conclusions and prospects | 第77-79页 |
| References | 第79-95页 |
| Achievements | 第95-97页 |
| Acknowledgments | 第97页 |
