| 摘要 | 第1-8页 |
| ABSTRACT | 第8-14页 |
| CHAPTER 1 GENERAL INTRODUCTION AND REVIEW OF RELEVANT LITERATURE | 第14-24页 |
| ·GENERAL INTRODUCTION | 第14页 |
| ·REVIEW OF RELEVANT LITERATURE | 第14-24页 |
| ·Introduction about Wheat | 第14-19页 |
| ·History and Origin of Wheat | 第15页 |
| ·Predominant Growing Areas for Wheat | 第15页 |
| ·Uses of Wheat | 第15-16页 |
| ·Classification of Wheat | 第16页 |
| ·Botanical Characteristics | 第16-17页 |
| ·Structure of Wheat Kernel | 第17-19页 |
| ·Nutritive Value of Wheat Proteins and Wheat Protein Preparations | 第19页 |
| ·Wheat Germ | 第19-21页 |
| ·Structure of the Germ | 第19页 |
| ·Separation of the germ | 第19-20页 |
| ·Use of the germ separator | 第20页 |
| ·Chemical Composition of the Germ | 第20页 |
| ·Nutritive Value of the Germ | 第20-21页 |
| ·Effect of Processing on the Nutritive Value of the Germ | 第21页 |
| ·Causes of Spoilage | 第21页 |
| ·Extraction of Protein | 第21页 |
| ·Some Fundamental Aspects of Food Protein Hydrolysis | 第21-22页 |
| ·Enzymatic Protein Hydrolysis | 第22-24页 |
| CHAPTER 2 METHODS OF PREPARATION AND EXTRACTION OF WHEAT GERM PROTEIN | 第24-39页 |
| ·AQUEOUS EXTRACTION OF WHEAT GERM PROTEINS FOLLOWED BY NaCl EXTRACTION | 第24-29页 |
| ·INTRODUCTION | 第24页 |
| ·MATERIALS AND METHODS | 第24-26页 |
| ·Sample Preparation | 第24-25页 |
| ·Protein Extraction | 第25页 |
| ·Water and Salt Extraction | 第25页 |
| ·Precipitation of Extracted Proteins | 第25页 |
| ·Drying of Protein Precipitate | 第25-26页 |
| ·RESULTS AND DISCUSSION | 第26-29页 |
| ·Solid- to-Solution Ratio | 第26页 |
| ·Time | 第26-27页 |
| ·Temperature | 第27页 |
| ·Salt Concentration | 第27-28页 |
| ·Protein Precipitation | 第28页 |
| ·Properties of Protein Concentrates | 第28-29页 |
| ·CONCLUSION | 第29页 |
| ·PROTEIN ISOLATED FROM DEFATTED WHEAT GERM BY ALKALINE EXTRACTION | 第29-32页 |
| ·INTRODUCTION | 第29-30页 |
| ·MATERIALS AND METHODS | 第30-31页 |
| ·Sample Preparation | 第30页 |
| ·Preparation of Protein Isolation | 第30-31页 |
| ·RESULTS AND DISCUSSION | 第31页 |
| ·CONCLUSION | 第31-32页 |
| ·ENZYMATIC HYDROLYSIS OF DEFATTED WHEAT GERM BY PROTEASES | 第32-35页 |
| ·INTRODUCTION | 第32页 |
| ·MATERIALS AND METHODS | 第32-34页 |
| ·Sample Preparation | 第32-33页 |
| ·Enzymes Preparation | 第33页 |
| ·Preparation of Protein Hydrolysates by Protease Treatment | 第33页 |
| ·Determination of Protein Content | 第33-34页 |
| ·RESULTS AND DISCUSSION | 第34-35页 |
| ·Enzymatic Hydrolysis of DWGPH | 第34-35页 |
| ·Properties of Protein Concentrates | 第35页 |
| ·COMBINATION OF AQUEOUS AND ENZYMATIC HYDROLYSIS PREPARARTION OF DEFATTED WHEAT GERM PROTEIN | 第35-39页 |
| ·Technological Process | 第35-37页 |
| ·Optimum Conditions for the Aqueous Extraction | 第37页 |
| ·Precipitation of Protein with Acid | 第37页 |
| ·Controlling of Degree of Hydrolysis | 第37页 |
| ·Ending of the Enzymatic Hydrolysis | 第37页 |
| ·Effect of DH on the Yield of the Protein | 第37-38页 |
| ·Effect of DH on the Bitterness of Protein Hydrolysat | 第38页 |
| ·CONCLUSION | 第38-39页 |
| CHAPTER 3 PROPERTIES EVALUATION OF WHEAT GERM PROTEIN HYDROLYSATE | 第39-56页 |
| ·EFFECT OF ENZYME ON THE NUTRITIONAL AND BIOLOGICAL PROPERTIES OF RESULTING PROTEIN HYDROLYSATES | 第39-46页 |
| ·MATERIALS AND METHODS | 第39-41页 |
| ·Amino Acids Analysis | 第39页 |
| ·Quantitative Determination of GSH | 第39页 |
| ·Quantitative Determination of SH | 第39页 |
| ·Ash | 第39-40页 |
| ·Mineral Elements | 第40页 |
| ·Moisture and Total Solids | 第40页 |
| ·Viscosity Measurement | 第40页 |
| ·Identification and Quantification of Oligosaccharides | 第40页 |
| ·Quantitative Determination of Solubility | 第40-41页 |
| ·Carbohydrates | 第41页 |
| ·Gel Chromatographic Evaluation of DWGPH | 第41页 |
| ·RESULTS AND DISCUSSION | 第41-45页 |
| ·Amino Acids Analysis | 第41-42页 |
| ·Quantitative Determination of GSH | 第42-43页 |
| ·-SH Groups | 第43页 |
| ·Mineral Elements | 第43-44页 |
| ·Oligosaccharides in DWGPH | 第44-45页 |
| ·Characterization of DWGPH by SE-HPLC | 第45页 |
| ·CONCLUSION | 第45-46页 |
| ·EFFECT OF ENZYME ON THE FUNCTIONAL PROPERTIES OF RESULTING PROTEIN HYDROLYSATES | 第46-52页 |
| ·INTRODUCTION | 第46页 |
| ·MATERIALS AND METHODS | 第46-48页 |
| ·Degree of Hydrolysis (DH): pH-Stat Assays | 第46-47页 |
| ·Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) | 第47页 |
| ·Determination of Free Amino Groups Content | 第47页 |
| ·Nitrogen Solubility | 第47页 |
| ·Water Retention (WR) | 第47页 |
| ·Foaming Properties | 第47-48页 |
| ·Emulsifying Properties | 第48页 |
| ·Statistical Analyses | 第48页 |
| ·RESULTS AND DISCUSSION | 第48-52页 |
| ·Molecular Weights of DWGPH | 第48-49页 |
| ·Nitrogen Solubility of DWGPH | 第49-50页 |
| ·Foaming Properties of DWGPH | 第50-51页 |
| ·Emulsifying Properties of DWGPH | 第51页 |
| ·Water Retention of DWGPH | 第51-52页 |
| ·CONCLUSION | 第52页 |
| ·QUALITY EVALUATION OF WHEAT GERM PROTEIN HYDROLYSATES | 第52-56页 |
| ·INTRODUCTION | 第52页 |
| ·MATERIALS AND METHODS | 第52-53页 |
| ·Improving the in Vitro Protein Digestibility of Defatted Wheat Germ | 第52页 |
| ·Bitterness | 第52-53页 |
| ·Differential Scanning Calorimetry of DWGPH | 第53页 |
| ·RESULTS AND DISCUSSION | 第53-55页 |
| ·The Effect of DH on the Bitterness of Protein Hydrolysate | 第53页 |
| ·Improving the in-Vitro Protein Digestibility of Defatted Wheat Germ | 第53-54页 |
| ·Thermal Analysis | 第54-55页 |
| ·CONCLUSION | 第55-56页 |
| CHAPTER 4 FOOD APPLICATION OF WHEAT GERM PROTEIN HYDROLYSATE | 第56-63页 |
| ·INTRODUCTION | 第56-57页 |
| ·MATERIALS AND METHODS | 第57-59页 |
| ·Raw Materials | 第57页 |
| ·Formulation | 第57页 |
| ·Preparation of Soybean Base Milk | 第57页 |
| ·Composition | 第57-58页 |
| ·Sensory Evaluation | 第58页 |
| ·Determination of Total Plate Count (TPC) | 第58-59页 |
| ·Statistical Analysis | 第59页 |
| ·RESULTS AND DISCUSSION | 第59-61页 |
| ·Calculation of Mix | 第59页 |
| ·Animal/plant protein ratio 1: | 第59-60页 |
| ·Sensory Evaluation | 第60-61页 |
| ·Determination of Total Plate Count (TPC) | 第61页 |
| ·CONCLUSION | 第61-63页 |
| GENERAL CONCLUSION AND RECOMMENDATIONS | 第63-65页 |
| REFERENCES | 第65-70页 |
| ACKNOWLEDGEMENT | 第70-71页 |
