| ACKNOWLEDGEMENTS | 第1-14页 |
| LIST OF ABBREVIATIONS | 第14-16页 |
| ABSTRACT | 第16-19页 |
| 摘要 | 第19-21页 |
| CHAPTER 1 General Introduction and Literature Review | 第21-53页 |
| ·General introduction | 第21-23页 |
| ·Objectives of this research | 第23页 |
| ·Literature Review | 第23-39页 |
| ·General description of gingerbread plum (Neocarya macrophylla) | 第23-27页 |
| ·Gingerbread plum kernels | 第27-28页 |
| ·Oilseed processing into protein products | 第28-29页 |
| ·Protein hydrolysis | 第29-30页 |
| ·Functional properties of oilseed proteins | 第30页 |
| ·Classification of functional properties | 第30-35页 |
| ·Protein water interactions | 第31页 |
| ·Water holding capacity | 第31页 |
| ·Solubility | 第31-32页 |
| ·Viscosity and thickening | 第32页 |
| ·Gelation | 第32-33页 |
| ·Foaming capacity | 第33页 |
| ·Emulsifying activity and stability | 第33页 |
| ·Functional properties of selected oilseeds | 第33-35页 |
| ·Antioxidant activities of oilseed proteins | 第35-39页 |
| ·An overview of the assay methods used to estimate antioxidant content | 第36页 |
| ·DPPH method | 第36-37页 |
| ·ABTS method | 第37-38页 |
| ·Purified antioxidant peptides from oilseed proteins | 第38-39页 |
| ·References | 第39-53页 |
| CHAPTER 2 Physicochemical and nutrient characterization of gingerbread plum (Neocarya macrophylla) kernel proteins | 第53-75页 |
| ·Introduction | 第53-54页 |
| ·Materials and Methods | 第54-58页 |
| ·Preparation of defatted gingerbread plum kernel flour | 第54页 |
| ·Preparation of gingerbread plum kernel protein isolate | 第54-55页 |
| ·Proximate composition analysis | 第55页 |
| ·Minerals analysis | 第55页 |
| ·Fatty acid analysis | 第55-56页 |
| ·Amino acid analysis | 第56页 |
| ·Determination of nutritional parameters | 第56页 |
| ·Physical analysis | 第56-58页 |
| ·Physical characteristics of the kernels | 第56-57页 |
| ·Color parameters | 第57页 |
| ·DSC parameters | 第57页 |
| ·Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) | 第57-58页 |
| ·Scanning electron microscopy (SEM) | 第58页 |
| ·Statistical analysis | 第58页 |
| ·Results and discussion | 第58-70页 |
| ·Chemical composition | 第58-65页 |
| ·Proximate composition | 第58-59页 |
| ·Mineral content | 第59-61页 |
| ·Fatty acid analysis | 第61-62页 |
| ·Amino acid composition | 第62-63页 |
| ·Nutritional values based on amino acid composition | 第63-65页 |
| ·Physical characteristics | 第65-70页 |
| ·Appearance of gingerbread plum kernel paste, flour and protein Isolates | 第65-66页 |
| ·DSC thermal characteristics | 第66-68页 |
| ·Electrophoresis pattern | 第68-69页 |
| ·Scanning electron microscopy (SEM) | 第69-70页 |
| ·Conclusions | 第70-71页 |
| ·References | 第71-75页 |
| CHAPTER 3 Functional properties of gingerbread plum (Neocarya macrophylla) kernel proteins | 第75-89页 |
| ·Introduction | 第75-76页 |
| ·Materials and Methods | 第76-79页 |
| ·Materials | 第76页 |
| ·Methods | 第76-78页 |
| ·Protein solubility | 第76页 |
| ·Water holding capacity | 第76-77页 |
| ·Oil binding capacity | 第77页 |
| ·Foaming capacity and foam stability | 第77页 |
| ·Emulsifying capacity | 第77-78页 |
| ·Bulk density | 第78页 |
| ·Protein digestibility by trypsin | 第78页 |
| ·Statistical analysis | 第78-79页 |
| ·Results and discussions | 第79-83页 |
| ·Protein solubility | 第79-80页 |
| ·Water holding capacity (WHC) and oil binding capacity (OBC) | 第80-81页 |
| ·Foaming capacity and foam stability | 第81-82页 |
| ·Emulsifying capacity | 第82页 |
| ·Bulk density | 第82-83页 |
| ·In vitro protein digestibility (IVPD) | 第83页 |
| ·Conclusions | 第83-84页 |
| ·References | 第84-89页 |
| CHAPTER 4 Fractionation and antioxidant capacity of gingerbread plum (Neocarya macrophylla) kernel proteins | 第89-105页 |
| ·Introduction | 第89-90页 |
| ·Materials and methods | 第90-94页 |
| ·Chemicals | 第90页 |
| ·Preparation of defatted gingerbread plum kernels flour | 第90页 |
| ·Fractionation of gingerbread plum kernel proteins according to the Osborne method | 第90-91页 |
| ·Determination of protein content | 第91页 |
| ·Hydrolysis of gingerbread plum kernel protein fractions with digestive enzymes | 第91页 |
| ·Antioxidant properties of gingerbread plum kernel protein fractions | 第91-93页 |
| ·Determination of total phenolic compound (TPC) | 第91页 |
| ·Reducing power | 第91-92页 |
| ·DPPH radical-scavenging activity | 第92页 |
| ·Hydroxyl radical-scavengin g activity | 第92-93页 |
| ·Metal chelating activity | 第93页 |
| ·Determination of molecular weight distribution | 第93页 |
| ·Amino acid composition | 第93-94页 |
| ·Statistical analysis | 第94页 |
| ·Results and discussion | 第94-101页 |
| ·Protein contents of gingerbread plum kernel protein fractions | 第94页 |
| ·Phenolic contents of gingerbread plum kernel protein fractions hydrolysate (GPKPFH) | 第94-95页 |
| ·Reducing power | 第95-96页 |
| ·DPPH radical scavenging activity | 第96页 |
| ·Hydroxyl radical-scavenging activity | 第96-97页 |
| ·Metal chelating activity | 第97-98页 |
| ·Molecular weight distribution | 第98-100页 |
| ·Amino acid composition | 第100-101页 |
| ·Conclusions | 第101页 |
| ·References | 第101-105页 |
| CHAPTER 5 Effect of hydrolysis on nutritional, functional and antioxidant properties of gingerbread plum (Neocarya macrophylla) kernel proteins | 第105-123页 |
| ·Introduction | 第105-106页 |
| ·Materials and methods | 第106-109页 |
| ·Chemicals | 第106页 |
| ·Preparation of defatted gingerbread plum kernel flour and isolate | 第106页 |
| ·Enzymatic hydrolysis of gingerbread plum kernel protein isolate | 第106页 |
| ·Degree of hydrolysis (DH) | 第106页 |
| ·Determination of molecular weight distribution | 第106-107页 |
| ·Amino acid analysis | 第107页 |
| ·Determination of nutritional parameters | 第107页 |
| ·Determination of functional properties | 第107-108页 |
| ·Emulsifying properties | 第107-108页 |
| ·Foaming properties | 第108页 |
| ·Determination of antioxidant properties | 第108-109页 |
| ·Statistical analysis | 第109页 |
| ·Results and discussion | 第109-117页 |
| ·Degree of hydrolysis (DH) of gingerbread plum protein hydrolysates | 第109-110页 |
| ·Molecular weight distribution (MWD) of gingerbread plum protein hydrolysates | 第110-111页 |
| ·Amino acid composition of gingerbread plum protein hydrolysates | 第111-112页 |
| ·Nutritional values of gingerbread plum protein hydrolysates | 第112-114页 |
| ·Functional properties of gingerbread plum protein hydrolysates | 第114-116页 |
| ·Antioxidant activities of gingerbread plum kernel protein hydrolysates | 第116-117页 |
| ·Conclusions | 第117-118页 |
| ·References | 第118-123页 |
| CHAPTER 6 Purification and identification of an antioxidant peptide from gingerbread plum (Neocarya macrophylla) kernel protein hydrolysates | 第123-141页 |
| ·Introduction | 第123-124页 |
| ·Materials and Methods | 第124-127页 |
| ·Chemicals | 第124页 |
| ·Preparation of defatted gingerbread plum kernel flour and isolate | 第124-125页 |
| ·Enzymatic hydrolysis of gingerbread plum kernel protein isolate | 第125页 |
| ·Determination of antioxidant properties | 第125页 |
| ·Ultra-filtration | 第125页 |
| ·Gel filtration chromatography | 第125页 |
| ·Fractionation by RP-HPLC | 第125-126页 |
| ·Identification of antioxidant peptides by MALDI-TOF/TOF MS | 第126页 |
| ·Statistical analysis | 第126-127页 |
| ·Results and discussion | 第127-136页 |
| ·Antioxidant activities of ultra-filtration fractions | 第127-128页 |
| ·Antioxidant activities of gel filtration chromatography fractions | 第128-130页 |
| ·Purification with RP-HPLC | 第130-132页 |
| ·Identification of antioxidant peptides by MALDI-TOF | 第132-135页 |
| ·Estimated physicochemical properties of the purified peptide | 第135-136页 |
| ·Conclusions | 第136-137页 |
| ·References | 第137-141页 |
| CHAPITRE7 General Conclusions and Recommendations | 第141-145页 |
| ·General Conclusions | 第141-143页 |
| ·Recommendations | 第143-144页 |
| ·Keys Innovations | 第144-145页 |
| LIST OF PUBLICATIONS | 第145页 |
