| ACKNOWLEDGEMENTS | 第1-5页 |
| DEDICATION | 第5-6页 |
| ABSTRACT | 第6-8页 |
| 摘要 | 第8-9页 |
| TABLE OF CONTENTS | 第9-13页 |
| ABBREVIATIONS USED | 第13-14页 |
| CHAPTER 1:INTRODUCTION & LITERATURE REVIEW | 第14-32页 |
| ·Introduction:Kidney Bean Starch Blockers | 第14页 |
| ·Literature Review | 第14-29页 |
| ·Favorable Physico-chemical Properties of the Phaseolus vulgaris α-amylase inhibitor | 第14-18页 |
| ·Structural properties of the Phaseolus vulgaris α-amylase Inhibitor | 第15-17页 |
| ·Factors that affect the Phaseolus vulgaris α-amylase inhibitor Activity | 第17-18页 |
| ·The Starch Blocking Mechanism of the Phaseolus vulgaris Alpha-amylase Inhibitor | 第18-19页 |
| ·Efficiency of α-AI1 Extracts in Reducing Activity of Amylases in Man | 第19-21页 |
| ·The Beneficial Effects of the Phaseolus vulgaris α-amylase Inhibitor | 第21-25页 |
| ·Decreased obesity due to Phaseolus vulgaris α-amylase extracts | 第21-23页 |
| ·The anorexigenic effect of Phaseolus vulgaris α-AI1 extracts | 第23页 |
| ·Reduced postprandial plasma hyperglycemia and insulin due to α-AI1 extracts | 第23-25页 |
| ·Safety and Toxicity of the Phaseolus vulgaris α-amylase Inhibitor Extracts | 第25-29页 |
| ·Toxic effects Associated with kidney beans(Phaseolus vulgaris) | 第25页 |
| ·Acute toxicity studies | 第25-26页 |
| ·Chronic toxicity studies | 第26-27页 |
| ·Prospective research on beneficial effects:the potential of α-amylase inhibitor isoform 1 extracts against colorectal cancer | 第27-29页 |
| ·Justification and Objectives of Study | 第29-32页 |
| ·Justification | 第29-30页 |
| ·Objectives of study | 第30-31页 |
| ·Hypothesis of Study | 第31-32页 |
| CHAPTER 2:VARIETY SELECTION,PURIFICATION AND PARTIAL CHARACTERISATION OF PHASEOLUS VULGARIS ALPHA-AMYLASE INHIBITOR(α-AI1) | 第32-49页 |
| ·Introduction | 第32-33页 |
| ·Materials | 第33页 |
| ·Methods | 第33-37页 |
| ·Determination of Protein Content | 第33页 |
| ·Stabilizing α-amylase activity of Porcine Pancreatic α-amylase | 第33页 |
| ·Porcine Pancreatic α-amylase and Inhibitor Activity Measurement | 第33-34页 |
| ·Crude Extraction of the Phaseolus vulgaris α-amylase inhibitor(α-AI1) and Variety Selection | 第34-35页 |
| ·Chromatographic Purification Phaseolus vulgaris α-amylase inhibitor(α-AI1) from Speckled Kidney BeanVariety | 第35页 |
| ·Purity Assessment | 第35-36页 |
| ·SDS page analysis | 第35-36页 |
| ·Native page of purified inhibitor | 第36页 |
| ·Hemagglutinating activity | 第36页 |
| ·Partial Characterization of Purified Speckled Kidney bean(Phaseolus vulgaris) α-amylase Inhibitor(α-AI1) | 第36-37页 |
| ·Statistical Analysis | 第37页 |
| ·Results and Discussion | 第37-47页 |
| ·Stabilizing of Porcine Pancreatic α-amylase Catalytic Activity | 第37-39页 |
| ·Variety Selection through Crude/Partial Extraction from Different Varieties | 第39-41页 |
| ·Chromatographic Purification of Phaseolus vulgaris α-amylase inhibitor(α-AI1) from Speckled kidney Beans | 第41-44页 |
| ·Partial Characterization of the Purified Inhibitor from Speckled Kidney Beans | 第44-47页 |
| ·Effect of inhibitor concentration on activity of speckled kidney bean(Phaseolus vulgaris) α-amylase inhibitor(α-AI1) activity:Determination of IC50 value | 第45-46页 |
| ·Effect of pH on the activity of the Phaseolus vulgaris α-amylase inhibitor from speckled kidney beans | 第46页 |
| ·Effect of Incubation time on the activity of the Phaseolus vulgaris α-amylase inhibitor from speckled kidney beans | 第46-47页 |
| ·Conclusions | 第47-49页 |
| CHAPTER 3:HEAT STABILITY OF THE PHASEOLUS VULGARIS ALPHA AMYLASE(α-AI1) INHIBITOR FROM RED SPECKLED KIDNEY BEANS | 第49-64页 |
| ·Introduction | 第49-50页 |
| ·Materials | 第50页 |
| ·Methods | 第50-54页 |
| ·Purification the Phaseolus vulgaris α-amylase Inhibitor(αAI1) | 第50页 |
| ·Purity Assessment | 第50-51页 |
| ·SDS-PAGE analysis | 第50页 |
| ·Native-PAGE of purified inhibitor | 第50页 |
| ·Hemagglutinating activity | 第50-51页 |
| ·Determination of Protein Content | 第51页 |
| ·PPA and Inhibitor Activity Assessment | 第51页 |
| ·DSC Calorimetry Measurements | 第51页 |
| ·Heat Stability Treatments | 第51-52页 |
| ·Treatments for Response Surface Methodology experiments | 第51-52页 |
| ·Heat treatment for effects of hofmeister series salts and polyols intrinsic fluorescence and ultraviolet absorption spectra | 第52页 |
| ·Intrinsic Fluorescence and Ultraviolet Absorption Spectra | 第52页 |
| ·Surface Hydrophobicity Measurements | 第52-53页 |
| ·Experimental Design and Statistical Analysis | 第53-54页 |
| ·Response Surface methodology design | 第53页 |
| ·Statistical analysis | 第53-54页 |
| ·Results and Discussions | 第54-63页 |
| ·Model Selection and Residual α-amylase Inhibitory Activity Variation | 第54-59页 |
| ·DSC Analysis:Phaseolus vulgaris α-amylase Inhibitor(α-AI1) | 第59页 |
| ·Molecular Changes Involved in Activity Loss | 第59-62页 |
| ·Effect of Selected Hofmeister Series Salts and Polyols | 第62-63页 |
| ·Conclusion | 第63-64页 |
| CHAPTER 4:GENERAL CONCLUSIONS,RECOMMENDATIONS AND REFERENCES | 第64-82页 |
| ·General Conclusions | 第64-65页 |
| ·Recommendations | 第65页 |
| ·Published Papers | 第65页 |
| ·Appendix | 第65-67页 |
| ·List of Figures and Tables | 第67-69页 |
| ·References | 第69-82页 |
