| Abstract | 第1-9页 |
| 摘要 | 第9-11页 |
| TABLE OF CONTENTS | 第11-15页 |
| ABBREVIATIONS | 第15-16页 |
| ACKNOWLEGEMENTS | 第16-17页 |
| CHAPTER 1 INTRODUCTION | 第17-44页 |
| ·Background | 第17-19页 |
| ·Mechanism of ACE Inhibition | 第19-23页 |
| ·The renin-angiotensin system and the kinin-kallikrein system-Overview | 第19-20页 |
| ·Kinin-kallikrein system | 第20-21页 |
| ·Angiotensin-converting enzyme(ACE)Inhibitors | 第21-22页 |
| ·ACE-inhibitory peptides from food proteins | 第22-23页 |
| ·Ultrasound in food processing | 第23-27页 |
| ·Use of ultrasound in food processing | 第23-24页 |
| ·Classification of ultrasound application | 第24-25页 |
| ·The ultrasonic probe and ultrasonic bath systems | 第25-26页 |
| ·Application of ultrasound in food research | 第26-27页 |
| ·Wheat gluten | 第27-30页 |
| ·Gliadins and Glutenin | 第29页 |
| ·Uses of wheat gluten | 第29-30页 |
| ·Use of Response Surface Methodology | 第30-31页 |
| ·Thesis Objectives | 第31-32页 |
| ·References | 第32-44页 |
| CHAPTER 2 EFFECT OF ENZYMATIC HYDROLYSIS ON THE ACE INHIBITORY ACTIVITY OFWHEAT GLUTEN(WG)PROTEIN ISOLATES | 第44-56页 |
| Abstract | 第44-45页 |
| ·Introduction | 第45-46页 |
| ·Materials and methods | 第46-49页 |
| ·Materials and chemicals | 第46页 |
| ·Extraction of WG protein isolates | 第46-47页 |
| ·(NH_4)_2SO_4 Precipitation and dialysis of globulin proteins | 第47页 |
| ·Determination of crude protein content | 第47-48页 |
| ·Yield of wheat gluten protein isolates (WGI) | 第48页 |
| ·Enzymatic hydrolysis of WGI | 第48页 |
| ·Determination of ACE-inhibitory activity | 第48-49页 |
| ·Determination of amino acid composition | 第49页 |
| ·The theoretical contribution of WGI hydrolysates | 第49页 |
| ·The actual contribution of WGI hydrolysates | 第49页 |
| ·Results and discussion | 第49-52页 |
| ·Conclusion | 第52页 |
| ·References | 第52-56页 |
| CHAPTER 3 OPTIMIZATION OF PROCESS CONDITIONS FOR THE PRODUCTION OFANGIOTENSIN-I CONVERTING ENZYME (ACE) INHIBITORY PEPTIDES FROMWHEAT GLUTEN USING RESPONSE SURFACE METHODOLOGY | 第56-69页 |
| Abstract | 第56页 |
| ·Introduction | 第56-58页 |
| ·Materials and Methods | 第58-60页 |
| ·Biological materials and chemicals | 第58页 |
| ·Experimental design | 第58-59页 |
| ·Enzymatic hydrolysis of wheat gluten (WG) | 第59-60页 |
| ·Determination of degree of hydrolysis | 第60页 |
| ·Determination of ACE-inhibitory activity | 第60页 |
| ·Statistical Analysis | 第60页 |
| ·Results and discussion | 第60-66页 |
| ·Effects of process conditions on DH of WG hydrolysates | 第60-63页 |
| ·Effects of process conditions on ACE inhibitory activity of WG hydrolysate | 第63-65页 |
| ·Optimization of process conditions and model validation | 第65-66页 |
| ·Conclusion | 第66页 |
| ·References | 第66-69页 |
| CHAPTER 4 OPTIMIZATION OF COUNTER-FLOW ULTRASONIC PRETREATMENT FORIMPROVEMENT OF ACE INHIBITORY ACTIVITY OF PEPTIDES FROM WHEATGLUTEN | 第69-91页 |
| Abstract | 第69页 |
| ·Introduction | 第69-71页 |
| ·Materials and Methods | 第71-76页 |
| ·Materials and chemicals | 第71页 |
| ·Experimental design | 第71-72页 |
| ·The ultrasonic pretreatment process | 第72-74页 |
| ·Determination of ultrasound power and intensity | 第74页 |
| ·Enzymatic hydrolysis of ultrasonic pretreated/non-pretreated WG | 第74页 |
| ·Determination of degree of hydrolysis | 第74页 |
| ·Determination of ACE-inhibitory activity | 第74-75页 |
| ·Determination of free sulfhydryl (SH_F) and disulphide bond (SS) groups | 第75页 |
| ·Measurement of surface hydrophobicity | 第75-76页 |
| ·Measurement of intrinsic fluorescence spectrum | 第76页 |
| ·Statistical Analysis | 第76页 |
| ·Results and discussions | 第76-86页 |
| ·Effect of substrate concentration on DH and ACE inhibitory activity of WG | 第76-78页 |
| ·Effect of operating parameters on DH and ACE inhibitory activity of WG | 第78-82页 |
| ·Effect of ultrasonic pretreatment on ACE inhibitory activity of WGH using RSM | 第82-84页 |
| ·Optimization of process conditions and model validation | 第84-85页 |
| ·Effects of CF ultrasonic pretreatment on the surface hydrophobicity, sulfhydryl groups and intrinsic fluorescent spectra | 第85-86页 |
| ·Conclusion | 第86页 |
| ·Reference | 第86-91页 |
| CHAPTER 5 EFFECTS OF COUNTER-FLOW (CF) ULTRASOUND PRETREATMENT ON THEHYDROLYSIS KINETICS OF WHEAT GLUTEN | 第91-107页 |
| Abstract | 第91页 |
| ·Introduction | 第91-93页 |
| ·Materials and methods | 第93-95页 |
| ·Materials and reagents | 第93页 |
| ·Process of ultrasonic pretreatment | 第93页 |
| ·Determination of ultrasound power and intensity | 第93页 |
| ·Counter-flow ultrasound-assisted and traditional hydrolysis | 第93-94页 |
| ·Determination of degree of hydrolysis | 第94页 |
| ·Determination of hydrolyzed protein concentration | 第94页 |
| ·Hydrolysis kinetics of wheat germ protein | 第94-95页 |
| ·Results and discussion | 第95-104页 |
| ·Effect of CF ultrasound pretreatment on DH | 第95-99页 |
| ·Effect of CF ultrasound-assisted and traditional hydrolysis on hydrolyzed protein concentration (HPC) | 第99-100页 |
| ·Effect of traditional and CF ultrasound-assisted hydrolysis on the initial rate of reaction | 第100-104页 |
| ·Conclusion | 第104页 |
| ·References | 第104-107页 |
| CHAPTER 6 GENERAL CONCLUSION | 第107-110页 |
| ·Main results | 第107-109页 |
| ·Future Work | 第109页 |
| References | 第109-110页 |
| Publications | 第110-111页 |
| APPENDIX | 第111-116页 |
| References | 第116页 |
