| DEDICATION | 第1-4页 |
| ACKNOWLEDGEMENT | 第4-5页 |
| ABSTRACT (English) | 第5-7页 |
| ABSTRACT (Chinese) | 第7-9页 |
| TABLE OF CONTENTS | 第9-12页 |
| CHAPTER 1: INTRODUCTION AND REVIEW OF RELEVANT | 第12-33页 |
| ·INTRODUCTION | 第13-14页 |
| ·MILK PROTEINS | 第14-16页 |
| ·ENZYMATIC PROTEIN HYDROLYSIS | 第16-20页 |
| ·Protein substrate | 第18页 |
| ·Proteases | 第18-19页 |
| ·Hydrolysis conditions | 第19-20页 |
| ·FUNCTIONAL CHARACTERIZATION | 第20-22页 |
| ·Bio-functional properties | 第20-21页 |
| ·Nutritional properties | 第20页 |
| ·Physiological properties | 第20-21页 |
| ·Techno-functional properties | 第21-22页 |
| ·Solubility | 第21页 |
| ·Bitterness | 第21-22页 |
| ·Emulsion, foam and gel properties | 第22页 |
| ·METHODS FOR THE ANALYSIS OF PROTEIN HYDROLYSATES | 第22-25页 |
| ·Determination of the degree of hydrolysis | 第23页 |
| ·Qualitative analysis | 第23-25页 |
| ·Separation and identification of peptides and amino acids | 第23-24页 |
| ·Estimation of the molecular weight distribution | 第24-25页 |
| ·Quantitative analysis: evaluation of peptide and amino acid contents | 第25页 |
| ·RESEARCH WORK STATUS IN THE WORLD AND CURRENT PROBLEMS | 第25-26页 |
| ·OBJECTIVES OF THIS RESEARCH | 第26页 |
| ·REFERENCES | 第26-33页 |
| CHAPTER 2: ENZYMATIC MODIFICATION OF CASEINS AND WHEY PROTEIN | 第33-47页 |
| ·INTRODUCTION | 第34页 |
| ·MATERIALS AND METHODS | 第34-38页 |
| ·Materials | 第34-35页 |
| ·Proteolytic activity of enzymes | 第35页 |
| ·Immobilization of Papain and Trypsin | 第35-36页 |
| ·Preparation of hydrolysates | 第36-37页 |
| ·Calculation of the degree of hydrolysis (DH) | 第37页 |
| ·Determination of free amino groups | 第37页 |
| ·Moisture, ash and protein determination | 第37页 |
| ·Infrared spectroscopy | 第37页 |
| ·Statistical analysis | 第37-38页 |
| ·RESULTS AND DISCUSSION | 第38-44页 |
| ·Degree of hydrolysis (DH) and free amino groups | 第38-41页 |
| ·Proximate composition of sodium caseinate, WPC 80 and their hydrolysates | 第41-42页 |
| ·IR absorption | 第42-44页 |
| ·CONCLUSION | 第44-45页 |
| ·REFERENCES | 第45-47页 |
| CHAPTER 3: MOLECULAR WEIGHT (Mw) DISTRIBUTIONS OF CASEINS, WHEY PROTEINS AND THEIR HYDROLYSATE | 第47-56页 |
| ·INTRODUCTION | 第48-49页 |
| ·MATERIALS AND METHODS | 第49-50页 |
| ·Materials | 第49页 |
| ·Size exclusion high performance liquid chromatography (SEC-HPLC) | 第49-50页 |
| ·Gel filtration chromatography | 第50页 |
| ·RESULTS AND DISCUSSION | 第50-54页 |
| ·CONCLUSION | 第54页 |
| ·REFERENCES | 第54-56页 |
| CHAPTER 4: TECHNO-FUNCTIONAL PROPERTIES OF CASEINS, WHEY PROTEINS AND THEIR HYDROLYSATE | 第56-72页 |
| ·INTRODUCTION | 第57页 |
| ·MATERIALS AND METHODS | 第57-60页 |
| ·Materials | 第57-58页 |
| ·Viscosity | 第58页 |
| ·Protein Solubility | 第58页 |
| ·Emulsifying Properties | 第58-59页 |
| ·Foaming Properties | 第59页 |
| ·Gelation Properties | 第59页 |
| ·Bitterness | 第59页 |
| ·Statistical Analysis | 第59-60页 |
| ·RESULTS AND DISCUSSION | 第60-67页 |
| ·Viscosity | 第60-61页 |
| ·Solubility | 第61-63页 |
| ·Emulsifying and Foaming Properties | 第63-65页 |
| ·Gelation Properties | 第65-67页 |
| ·Bitterness | 第67页 |
| ·CONCLUSION | 第67-68页 |
| ·REFERENCES | 第68-72页 |
| CHAPTER 5: BIO-FUNCTIONAL PROPERTIES OF CASEINS, WHEY PROTEINS AND THEIR HYDROLYSATE | 第72-85页 |
| ·INTRODUCTION | 第73-74页 |
| ·MATERIALS AND METHODS | 第74-76页 |
| ·Materials | 第74页 |
| ·Amino acid composition | 第74页 |
| ·Determination of tryptophan | 第74-75页 |
| ·Determination of in vitro protein digestibility (IVPD) | 第75页 |
| ·Determination of in vitro enzymic efficiency ratio (E-PER) | 第75页 |
| ·Calculation of chemical score, essential amino acid index, biological value and nutritional index | 第75-76页 |
| ·Measurement of ACE inhibitory activity | 第76页 |
| ·Statistical Analysis | 第76页 |
| ·RESULTS AND DISCUSSION | 第76-81页 |
| ·Amino acid composition | 第76-79页 |
| ·In vitro protein digestibility (IVPD) and some nutritional parameters of WPC 80, sodium caseinate and their hydrolysates | 第79-80页 |
| ·ACE inhibitory activity | 第80-81页 |
| ·CONCLUSION | 第81-82页 |
| ·REFERENCES | 第82-85页 |
| CHAPTER 6 APPLICATION OF SODIUM CASEINATE AND WPC HYDROLYSATES IN SOME FOOD FORMULATION | 第85-96页 |
| ·INTRODUCTION | 第86-87页 |
| ·MATERIALS AND METHODS | 第87-91页 |
| ·Raw materials | 第87页 |
| ·Preparation of soybean base milk | 第87页 |
| ·Formulation | 第87-89页 |
| ·Milk-based powder processing technology | 第89页 |
| ·Moisture, ash and protein determination | 第89页 |
| ·Quantitative determination of solubility | 第89-90页 |
| ·Calorific value | 第90页 |
| ·Microbiological analysis | 第90页 |
| ·Sensory evaluation | 第90-91页 |
| ·Statistical Analysis | 第91页 |
| ·RESULTS AND DISCUSSION | 第91-93页 |
| ·The composition of soybean base milk | 第91页 |
| ·Formulation | 第91-92页 |
| ·Physicochemical indexes of milk-based powder for the aged people and infants | 第92-93页 |
| ·Sensory evaluation | 第93页 |
| ·CONCLUSION | 第93-94页 |
| ·REFERENCES | 第94-96页 |
| GENERAL CONCLUSION | 第96-98页 |
| PAPERS PUBLISHED DURING THE PhD PROGRAM | 第98页 |
