| ACKNOWLEDGEMENTS | 第1-6页 |
| DEDICATION | 第6-7页 |
| LIST OF FIGURES | 第7-8页 |
| LIST OF TABLES | 第8-9页 |
| LIST OF ABBREVIATIONS AND ACRONYMS | 第9-12页 |
| ABSTRACT | 第12-16页 |
| 摘要 | 第16-19页 |
| TABLE OF CONTENTS | 第19-24页 |
| CHAPTER ONE GENERAL BACKGROUND AND RELEVANT LITERATURE REVIEW | 第24-50页 |
| ·General introduction | 第25-27页 |
| ·Soy protein isolate | 第27-30页 |
| ·Definition of soy protein isolate | 第27页 |
| ·Production of soy protein isolate | 第27-29页 |
| ·Properties and uses of soy protein isolate | 第29-30页 |
| ·Packaging and storage of soy protein isolate | 第30页 |
| ·Description and potential health hazards of the synthetic chemicals used in the processing soy protein isolates | 第30-33页 |
| ·Description and potential health hazards of n-Hexane | 第30-31页 |
| ·Description and potential health hazards of Sodium hydroxide | 第31-32页 |
| ·Description and potential health hazards of Hydrochloric acid | 第32-33页 |
| ·Consumers’ concerns about foods processed using synthetic chemicals and market trends for naturally and organically produced foods | 第33-40页 |
| ·General consumers’ attitude towards synthetically and naturally processed produces foods | 第33-35页 |
| ·Consumers’ concerns about use of n-Hexane, Sodium hydroxide and Hydrochloric acid in food processing | 第35页 |
| ·Evidence of exposure to n-Hexane, NaOH and HCl through processed food | 第35-37页 |
| ·Production and market trends of naturally and organically produced foods | 第37-40页 |
| ·Description of amaranth plant ash and lemon fruit extracts | 第40-42页 |
| ·Amaranth plant ash extract | 第40-41页 |
| ·Lemon fruit extract | 第41-42页 |
| ·Problem statement and justification | 第42-43页 |
| ·Objectives of the research | 第43页 |
| ·References | 第43-50页 |
| CHAPTER TWO YIELD, COMPOSITION AND NUTRITIONAL QUALITY OF SOY PROTEIN ISOLATES EXTRACTED FROM FULL-FAT AND DEFATTED FLOURS USING NATURAL AND THE CONVENTIONAL SYNTHETIC EXTRACTION CHEMICALS | 第50-73页 |
| ·Introduction | 第51-53页 |
| ·Materials and Methods | 第53-59页 |
| ·Materials | 第53-54页 |
| ·Preparation of soy protein isolates | 第54页 |
| ·Proximate analysis and protein yield determination | 第54-55页 |
| ·Amino acid determination | 第55页 |
| ·In vitro protein digestibility | 第55-56页 |
| ·Protein digestibility-corrected amino acid score (PDCAAS) | 第56-57页 |
| ·Minerals determination | 第57页 |
| ·Anti-nutritional factors determination | 第57-59页 |
| ·Statistical Analysis | 第59页 |
| ·Results and discussion | 第59-66页 |
| ·Amaranth ash solution optimization | 第59页 |
| ·Proximate and protein yield analyses | 第59-61页 |
| ·Amino acid profile | 第61-62页 |
| ·In-vitro protein digestibility | 第62-63页 |
| ·Protein digestibility-corrected amino acid score (PDCAAS) | 第63-64页 |
| ·Minerals composition | 第64-65页 |
| ·Anti-nutritional factors composition | 第65-66页 |
| ·Conclusion | 第66-67页 |
| ·References | 第67-73页 |
| CHAPTER THREE YIELD, COMPOSITION AND NUTRITIONAL QUALITY OF SOYPROTEIN ISOLATES EXTRACTED FROM FULL-FAT AND DEFATTEDFLOURS USING NATURAL AND THE CONVENTIONAL SYNTHETICEXTRACTION CHEMICALS | 第73-91页 |
| ·Introduction | 第74-76页 |
| ·Materials and methods | 第76-80页 |
| ·Materials | 第76页 |
| ·Preparation of samples | 第76-77页 |
| ·Functional properties | 第77-79页 |
| ·Oil and water absorption capacities | 第77页 |
| ·Foaming capacity and stability | 第77-78页 |
| ·Emulsifying capacity and stability | 第78页 |
| ·Least gelation concentration | 第78-79页 |
| ·Determination of total polyphenol content and antioxidant activities | 第79-80页 |
| ·Total polyphenol content | 第79页 |
| ·DPPH free radical-scavenging assay | 第79-80页 |
| ·Statistical analysis | 第80页 |
| ·Results and discussion | 第80-86页 |
| ·Functional properties | 第80-84页 |
| ·Oil and water absorption capacities | 第80-81页 |
| ·Foaming capacity and stability | 第81-82页 |
| ·Emulsifying capacity and stability | 第82-83页 |
| ·Least gelation concentration | 第83-84页 |
| ·Determination of total polyphenol content and antioxidant activities | 第84-86页 |
| ·Total polyphenol contents | 第84-85页 |
| ·DPPH free radical-scavenging assay | 第85-86页 |
| ·Conclusion | 第86-87页 |
| ·References | 第87-91页 |
| CHAPTER FOUR SENSORY EVALUATION OF THE FULL-FAT AND DEFATTED FLOUR BASED SOY PROTEIN ISOLATES EXTRACTED USING THE NATURAL AND SYNTHETIC CHEMICALS | 第91-108页 |
| ·Introduction | 第92-95页 |
| ·Materials and Methods | 第95-98页 |
| ·Materials | 第95页 |
| ·Sample preparation | 第95-96页 |
| ·Lexicon development | 第96页 |
| ·Descriptive sensory analysis | 第96-98页 |
| ·Statistical analysis | 第98页 |
| ·Results and discussion | 第98-105页 |
| ·General visual appearance of the dry SPI samples | 第98-99页 |
| ·Determination of descriptive sensory attributes | 第99-102页 |
| ·Principal component analysis | 第102-105页 |
| ·Conclusion | 第105-106页 |
| ·References | 第106-108页 |
| CHAPTER FIVE OXIDATION AND STRUCTURAL MODIFICATION OF THE FULL-FAT AND DEFATTED FLOUR BASED SOY PROTEIN ISOLATES INDUCED BY THE NATURAL AND SYNTHETIC EXTRACTION CHEMICALS | 第108-134页 |
| ·Introduction | 第109-111页 |
| ·Materials and methods | 第111-118页 |
| ·Materials | 第111页 |
| ·Sample preparation | 第111-112页 |
| ·Lipoxygenase activity determination | 第112-113页 |
| ·Protein oxidation determination | 第113-114页 |
| ·Sulfhydryl and disulfide content determination | 第114-115页 |
| ·Turbidity of soybean protein dispersions | 第115页 |
| ·Circular dichroism spectroscopy | 第115-116页 |
| ·Surface hydrophobicity determination | 第116-117页 |
| ·Intrinsic fluorescence spectrometry | 第117页 |
| ·Size exclusion chromatography | 第117-118页 |
| ·Molecular size distribution by SDS-PAGE | 第118页 |
| ·Statistical analysis | 第118页 |
| ·Results and discussion | 第118-130页 |
| ·Lipoxygenase activity | 第118-120页 |
| ·Protein oxidation | 第120-121页 |
| ·Sulfhydryl and disulfide content | 第121-122页 |
| ·Turbidity of soybean protein dispersions | 第122-123页 |
| ·Circular dichroism spectroscopy | 第123-124页 |
| ·Surface hydrophobicity | 第124-126页 |
| ·Intrinsic fluorescence spectrometry | 第126-127页 |
| ·Size exclusion chromatography | 第127-129页 |
| ·Molecular size distribution by SDS-PAGE | 第129-130页 |
| ·Conclusion | 第130-131页 |
| ·References | 第131-134页 |
| GENERAL CONCLUSION AND RECOMMENDATIONS | 第134-138页 |
| 1. General conclusion | 第134-135页 |
| 2. Key innovations | 第135-136页 |
| 3. Recommendations | 第136-138页 |
| APPENDICES | 第138-143页 |
| Appendix 1: Amaranth ash extraction process | 第138-139页 |
| Appendix 2: Spectrum~（TM）descriptive analysis scale for food sensory evaluation | 第139-141页 |
| Appendix 3: Standard curves | 第141-143页 |
| PAPERS PUBLISHED ON THE RESEARCH STUDY | 第143页 |
