| ACKNOWLEDGEMENTS | 第5-6页 |
| ABSTRACT | 第6-9页 |
| 摘要 | 第10-23页 |
| LIST OF ABBREVIATIONS | 第23-26页 |
| DEDICATION | 第26-27页 |
| CHAPTER 1 GENERAL INTRODUCTION AND PROJECT AIMS | 第27-40页 |
| 1.1 INTRODUCTION | 第27-29页 |
| 1.2 PROBLEM STATEMENT | 第29-30页 |
| 1.3 STUDY SIGNIFICANCE | 第30-32页 |
| 1.4 PROJECT AIMS | 第32-33页 |
| 1.5 THESIS OUTLINE | 第33-36页 |
| References | 第36-40页 |
| CHAPTER 2LITERATURE REVIEW | 第40-69页 |
| 2.1 Rapeseed (Brassica Napus) | 第40-42页 |
| 2.3 Nutritional and functional characteristics of rapeseed protein | 第42页 |
| 2.4 Bioactivities of rapeseed protein | 第42-44页 |
| 2.5 Rapeseed protein applications in food | 第44-45页 |
| 2.6 Angiotensin Converting Enzyme (ACE) | 第45-46页 |
| 2.7 Hydrolysis of food proteins | 第46-47页 |
| 2.8 Preparation of ACE inhibitory peptides by enzymatic hydrolysis | 第47-48页 |
| 2.9 Enzymatic hydrolysis conditions and ACE inhibitor activity | 第48-49页 |
| 2.10 Food derived hypertensive peptides | 第49-50页 |
| 2.11 Use of response surface methodology in biochemical process | 第50页 |
| 2.12 Ultrasound | 第50-57页 |
| 2.12.1 Ultrasound and its physical principles | 第50-51页 |
| 2.12.2 Acoustic cavitational phenomenon | 第51-52页 |
| 2.12.3 Ultrasound equipment and processing factors | 第52-54页 |
| 2.12.4 Ultrasonic frequencies | 第54页 |
| 2.12.5 Acoustic power | 第54页 |
| 2.12.6 Ultrasound exposuure times | 第54-55页 |
| 2.12.7 Solvent nature | 第55页 |
| 2.12.8 Temperature | 第55页 |
| 2.12.9 Applications of ultrasound in food processin | 第55-56页 |
| 2.12.11 Use of multi-frequency ultrasound as pretreatment | 第56-57页 |
| 2.13 Role ultrasound pretreatment on enzymolysis reaction kinetics andthermodynamics | 第57-58页 |
| References | 第58-69页 |
| CHAPTER 3 PREPA RATION OF RAPESEED PROTEIN HYDROLYSATES WITHACE INHIBITORY ACTIVITY BY OPTIMIZATION AND MOLECULAR WEIGHTDISTRIBUTION OF HYDROLYSATES | 第69-93页 |
| 3.1 Introduction | 第69-70页 |
| 3.2 Experimental Section | 第70-75页 |
| 3.2.1 Materials and reagents | 第70-71页 |
| 3.2.2 Preparation of rapeseed protein hydrolysates and enzymes screening | 第71-72页 |
| 3.2.3 Single-factor experiments | 第72页 |
| 3.2.4 Assessment of degree of hydrolysis | 第72-73页 |
| 3.2.5 Determination of ACE inhibitory activity by HPLC | 第73页 |
| 3.2.6 Experimental design (RSM) | 第73-74页 |
| 3.2.7 Analsis of molecular weight distribution (MW) | 第74页 |
| 3.2.8 Statistical analysis | 第74-75页 |
| 3.3 Results and Discussion | 第75-88页 |
| 3.3.1 Enzymes screening | 第75-76页 |
| 3.3.2 Single-factor experimental results | 第76-80页 |
| 3.3.3 Optimization of rapeseed protein hydrolysis conditions and validation ofresponse surface analysis (RSM) desig | 第80-85页 |
| 3.3.4 Correlation between degree of hydrolysis(DH)and ACE-Inhibitoryactivity 593.3.5 Effect of degree of hydrolysis on molecular weight distribution (MW) | 第85-88页 |
| 3.4 Summary | 第88页 |
| References | 第88-93页 |
| CHAPTER 4 EFFECT OF MULTI-FREQUENCY ULTRASOUND PRETREATMENTON THE ENZYMOLYSIS, ACE INHIBITORY ACTIVITY AND THE STRUCTURECHARACTERIZATION OF RAPESEED PROTEIN | 第93-121页 |
| 4.1 INTRODUCTION | 第93-95页 |
| 4.2 Material and Methods | 第95-101页 |
| 4.2.1 Material and chemicals | 第95页 |
| 4.2.2 Ultrasonic pretreatment of rapeseed protein | 第95-97页 |
| 4.2.3 Determination of pretreatment conditions using single-factor experiments | 第97-98页 |
| 4.2.4 Enzyme hydrolysis method | 第98-99页 |
| 4.2.4.1 Determination of degree of hydrolysis(DH) | 第98-99页 |
| 4.2.5 Determination of ACE inhibitory activity by HPLC | 第99页 |
| 4.2.6 Analysis of molecular weight distribution (MW) | 第99-100页 |
| 4.2.7 Circular dichroism (CD) analysis | 第100页 |
| 4.2.8 Scanning electron microscope(SEM) | 第100-101页 |
| 4.2.9 Statistical analysis | 第101页 |
| 4.3 Results and Discussion | 第101-115页 |
| 4.3.1 Screening of multi-frequency ultrasound (MFU) pretreatment | 第101-103页 |
| 4.3.2 Single-Factor Experiment Results | 第103-109页 |
| 4.3.2.1 Effect of substrate concentrations | 第103-104页 |
| 4.3.2.2 Effect of Enzyme Concentrations | 第104-106页 |
| 4.3.2.3 Effects of pretreatment time | 第106页 |
| 4.3.2.4 Effect of power density levels | 第106-107页 |
| 4.3.2.5 Effects of initial solution temperature | 第107-108页 |
| 4.3.2.6 Experimental verification | 第108-109页 |
| 4.3.3 Influence of combined fixed frequency pretreatment on molecular weightdistribution (MW) | 第109-110页 |
| 4.3.4 Influence of combined fixed frequency pretreatment on molecular weight distribution (MW) | 第110-112页 |
| 4.3.5 CD spectral analysis of rapeseed protein hydrolysates | 第112-114页 |
| 4.3.6 SEM analysis | 第114-115页 |
| 4.4 Summary | 第115-116页 |
| References | 第116-121页 |
| CHAPTER 5 SEQUENTIAL DUAL-FREQUENCY ULTRASOUND PRETREATMENTMOTIVATED ENZYMOLYSIS OF RAPESEED PROTEIN:STUDIES ON THEENZYMOLYSIS REACTION KINETICS,THERMODYNAMICS AND PROTEINSTRUCTURE | 第121-145页 |
| 5.1 NTRODUCTION | 第121-122页 |
| 5.2 MATERIALS AND METHODS | 第122-128页 |
| 5.2.1 Material and chemicals | 第122-123页 |
| 5.2.2 Sequential dual-frequency ultrasound pretreatment | 第123页 |
| 5.2.3 Enzymolysis of rapeseed protein | 第123-124页 |
| 5.2.4 Determination of hydrolysis degree | 第124页 |
| 5.2.5 Determination of hydrolysed protein concentration | 第124页 |
| 5.2.6 Determination of enzymolysis kinetics and thermodynamic parameters | 第124-126页 |
| 5.2.6.1 Kinetic parameters | 第124-125页 |
| 5.2.6.2 Determination of rapeseed protein enzymolysis thermodynamics | 第125-126页 |
| 5.2.7 Fluorescence intensity | 第126页 |
| 5.2.8 Fourier transform infrared spectral analysis | 第126-128页 |
| 5.2.9 Statistical analysis | 第128页 |
| 5.3 RESULTS AND DISCUSSION | 第128-139页 |
| 5.3.1 Effect of SDFU and control pretreatment on enzymolysis of rapeseedprotein 1025.3.2 Effect of SDFU pretreatment on enzymolysis kinetics of rapeseed protein | 第128-129页 |
| 5.3.2 Effect of SDFU pretreatment on enzymolysis kinetics of rapeseed protein | 第129-132页 |
| 5.3.3 Effect of SDFU and control pretreatments on reaction rate constant (k) | 第132-134页 |
| 5.3.4 Effect of SDFU and control on thermodynamic parameters (Ea, H,S,andG) | 第134-137页 |
| 5.3.5 Effect of SDFU pretreatment on rapeseed protein conformation | 第137-139页 |
| 5.3.5.1 Effect of SDFU and control on of Fluorescence intensity of rapeseedprotein hydrolysates | 第137-138页 |
| 5.3.5.2 Effect of pretreatment on FTIR of rapeseed protein hydrolysates | 第138-139页 |
| 5.4 Summary | 第139-140页 |
| References | 第140-145页 |
| CHAPTER 6 IMPACT OF POWER ULTRASOUND ON ANTIHYPERTENSIVEACTIVITY, FUNCTIONAL PROPERTIES,AND THERMAL STABILITY OFRAPESEED PROTEIN HYDROLYSATES | 第145-169页 |
| 6.1 INTRODUCTION | 第145-148页 |
| 6.2 MATERIAL AND METHODS | 第148-151页 |
| 6.2.1 Material and reagents | 第148页 |
| 6.2.2 Ultrasound pretreatment | 第148页 |
| 6.2.3 Rapeseed protein enzymolysis reaction | 第148-149页 |
| 6.2.4 Determination of degree of hydrolysis (DH) | 第149页 |
| 6.2.5 Determination of ACE inhibitory activity by HPLC | 第149页 |
| 6.2.6 Amino acid composition | 第149页 |
| 6.2.7 Determination of surface hydrophobicity Ho | 第149-150页 |
| 6.2.8 Determination of protein solubility | 第150页 |
| 6.2.9 Thermal stability of ACE inhibitory activity at different conditions | 第150-151页 |
| 6.2.10 Statistical analysis | 第151页 |
| 6.3 Results and Discussion | 第151-160页 |
| 6.3.1 Effect of ultrasonic power and time on degree of hydrolysis and ACEinhibitory activities | 第151-153页 |
| 6.3.2 Effect of ultrasound pretreatment on amino acid composition of rapeseedprotein hydrolysates | 第153-155页 |
| 6.3.3 Effect of ultrasound power on surface hydrophobicity (Ho) of rapeseedprotein hydrolysates | 第155-157页 |
| 6.3.4 Effect of ultrasound pretreatment on solubility of rapeseed proteinhydrolysates | 第157-158页 |
| 6.3.5 Thermal stability of rapeseed protein hydrolysate ACE inhibitory activity | 第158-160页 |
| 6.4 Summary | 第160-161页 |
| References | 第161-169页 |
| CHAPTER 7 CONCLUSION AND FUTURE PROSPECTIVE | 第169-173页 |
| 7.1 Conclusion | 第169-170页 |
| 7.2 Future prospective | 第170-172页 |
| 7.3 The main innovation of this project | 第172-173页 |
| List of Publications | 第173页 |
| List of Publications as Co author | 第173-174页 |
