Effect of Conventional and Ultrasonic Processes on the Funct
发布时间：2022-01-19 04:05
全球人口的迅速增长,迫切需要替代性的蛋白质来源。因此,昆虫被列为一个潜在资源,黑水虻（H.illucens,HIL）由于含有丰富的蛋白质含量,并能转化废弃有机质,对环境有利。在未来20-30年内,人类可能会依赖昆虫蛋白。从食用昆虫中提取组成蛋白/制备蛋白水解物以用于新型食品应用,是一种很有前途的方法。在这方面,进行工业化应用的成功取决于提高产量、功能和/或提高生物活性的工艺条件。因此,需要测定这些新的分离蛋白的功能性,以确定它们在食品配方中的潜在用途。为了获得蛋白质分离物/水解物,可以采用传统和新的提取及水解技术。这些技术的应用可能对产物（分离物和水解物）产生不同的影响,从而影响其功能性、生物活性和在食品配方中的应用。传统的提取和水解工艺,已经在工业上被广泛应用许多年了。然而,最近有文献证明,超声波等新技术在提高产品活性和提取率,同时降低酶消耗、生产成本和确保最终产品质量方面具有潜在的用途。然而,也有报道指出,超声波可能会损害蛋白质的某些功能特性。为此,本研究主要研究常规（碱性辅助提取）和超声处理对对黑水虻幼虫蛋白质和水解液的功能性和生物活性（体外抗氧化性）的影响。研究的主要内容和结果...
【文章来源】：江苏大学江苏省
【文章页数】：227 页
【学位级别】：博士
【文章目录】：
DEDICATION
ACKNOWLEDGEMENT
Abstract
摘要
List of abbreviations
CHAPTER 1 INTRODUCTION
1.1 General background
1.2 H.illucens
1.2.1 Origin/General Description
1.2.2 Classification
1.2.3 Nutritional value/facts of H.illucens larvae
1.3 Processing of insects prior to protein extraction
1.4 Extraction of insect protein
1.5 Alkali-aided protein extraction and principle/mechanism of operation
1.6 Functional properties of insect protein/protein preparations
1.7 Oxidation impact invivo,and action of antioxidants from chemical/natural source
1.8 Antioxidant activity/bioactivity of insect protein
1.9 Hydrolyisis of proteins/protein preparations
1.10 Use of Novel technology(Ultrasound)in processing
1.11 Specific objectives
1.12 Organization of dissertation
1.13 References
CHAPTER 2 EDIBLE INSECT PROTEIN FOR FOOD APPLICATIONS:EXTRACTION,COMPOSITION,AND FUNCTIONAL PROPERTIES
2.1 Introduction
2.2 Materials and Methods
2.2.1 HIL,chemicals and reagents
2.2.2 Larvae meal preparation
2.2.3 Proximate analysis
2.2.4 Protein extraction,yield,and single factor experiment
2.2.5 Optimization of the extraction conditions
2.2.6 Amino acid composition,physichochemical,functional properties,and fluorescence of HIL protein isolates
2.2.6.1 Amino acid analysis
2.2.6.2 Proximate analysis
2.2.6.3 Bulk density
2.2.6.4 Colour analysis
2.2.6.5 Water/oil absorption capacities
2.2.6.6 Nitrogen solubility
2.2.6.7 Foaming properties
2.2.6.8 Intrinsic fluorescence(IF)analysis
2.2.7 Effect of Ultrasonication treatment on extraction yield
2.2.7.1 Screening of MFCU frequency mode
2.2.7.2 Influence of ultrasonication time
2.2.7.3 Influence of ultrasonic power density
2.2.8 Statistical analysis
2.3 Results and Discussion
2.3.1 Proximate composition of defatted and un-defatted HIL meal
2.3.2 Effect of time,alkaline solution to sample ratio,and temperature on protein extraction yield(single factor investigation)
2.3.3 Model fitting for extraction of protein from HIL meal
2.3.4 Effect of extraction parameters on yield of HIL protein
2.3.5 Optimal conditions and validation of model for extraction of protein from HIL
2.3.6 Amino acid component and physicochemical characteristics of HIL protein isolate
2.3.6.1 Amino acid component
2.3.6.2 Protein contents of extracts
2.3.6.3 Bulk density
2.3.6.4 Colour analysis
2.3.7 Functional properties of HIL protein isolate
2.3.7.1 Water/oil absorption capacities
2.3.7.2 Nitrogen solubility
2.3.7.3 Foaming properties
2.3.7.4 Intrinsic fluorescence(IF)of HIL protein isolates
2.3.8 Influence of Ultrasonication treatment on protein extraction yield and content
2.3.8.1 MFCU frequency mode screening
2.3.8.2 Effect of sonication time
2.3.8.3 Effect of power density
2.3.8.4 Verification test
2.3.8.5 Protein content
2.4 Conclusion
2.5 References
CHAPTER 3 SONOCHEMICAL ACTION AND REACTION OF EDIBLE INSECT PROTEIN:INFLUENCE ON ENZYMOLYSIS REACTION-KINETICS,FREE-GIBBS,STRUCTURE AND ANTIOXIDANT CAPACITY
3.1 Introduction
3.2 Materials and Methods
3.2.1 Materials
3.2.2 Multi frequency control ultrasound(MFCU)pretreatment of HILMP
3.2.3 Enzyme hydrolysis of HILMP
3.2.4 Measure of hydrolysis
3.2.5 Estimation of hydrolyzed protein concentration Hpc
3.2.6 Enzymolysis reaction-rate(k)
3.2.7 Thermodynamics of HILMP enzymolysis
3.2.8 Hydrolysate peptide concentration
3.2.9 Preparation of HILMP isolates
3.2.10 Ultraviolet-visible spectra(UV-VS)analysis
3.2.11 Intrinsic fluorescence analysis(IFA)
3.2.12 Micrographic imaging analysis
3.2.13 Scavenging activity-Hydroxyl radical(SAHR)analyses
3.2.14 Statistical analysis
3.3 Results and Discussion
3.3.1 Influence of sonication and control pretreatments on HILMP enzymolysis
3.3.2 Effects of sonication pretreatment and control enzymolysis on rate-reaction constant k
3.3.3 Effects of sonication pretreatment and control enzymolysis on thermodynamic limits
3.3.4 Ultraviolet-visible spectra(UV-VS)analysis
3.3.5 Intrinsic fluorescence analysis(IFA)
3.3.6 Micrographic imaging analysis(MIA)
3.3.7 Scavenging activity(SAHR)of HILMP hydrolysate samples
3.4 Conclusions
3.5 References
CHAPTER 4 TECHNO-FUNCTIONAL ATTRIBUTE AND ANTIOXIDATIVE CAPACITY OF EDIBLE INSECT PROTEIN PREPARATIONS AND HYDROLYSATES THEREOF:EFFECT OF MULTIPLE MODE SONOCHEMICAL ACTION
4.1 Introduction
4.2 Materials and methods
4.2.1 Materials
4.2.2 Methods
4.2.2.1 H.illucens larvae protein isolate(HILP)
4.2.2.2 HILP treatments
4.2.2.3 H.illucens larvae protein hydrolysates(HILPHs)
4.2.3 Determination of techno-functional attributes
4.2.3.1 Solubility
4.2.3.2 Emulsion properties(EP)
4.2.3.3 Foaming properties
4.2.4 Quantification of antioxidative activity
4.2.4.1 Scavenging capacity-ABTS radical(ABTSRSC)
4.2.4.2 Ferric-reducing power (FRP)
4.2.4.3 Scavenging activity-superoxide radical(SRSC)
4.2.5 Amino acid evaluation
4.2.6 Surface hydrophobicity(S0)
4.2.7 Statistical analysis
4.3 Results and discussion
4.3.1 Techno-functional attributes of HILPs and HILPHs
4.3.1.1 Solubility
4.3.1.2 Emulsifying activity and stability index(EAI,and ESI)
4.3.1.3 Foaming property
4.3.2 Antioxidative activity of HILPs and HILPHs
4.3.2.1 ABTSRSC
4.3.2.2 Scavenging activity-superoxide radical(SRSC)
4.3.2.3 Reducing power(FRP)
4.3.3 Amino acid evaluation
4.3.4 Surface hydrophobicity(S0)
4.4 Conclusion
4.5 References
CHAPTER 5 CHARACTERIZATION OF EDIBLE SOLDIER FLY PROTEIN AND HYDROLYSATE ALTERED BY MULTIPLE-FREQUENCY ULTRASOUND:STRUCTURAL,PHYSICAL,AND FUNCTIONAL ATTRIBUTES
5.1 Introduction
5.2 Materials and methods
5.2.1 Materials
5.2.2 Methods
5.2.2.1 HILP extraction
5.2.2.2 HILP treatments
5.2.2.3 HIL protein hydrolysate(HILPH)
5.2.2.4 Particle size(PS)examination
5.2.2.5 Turbidity
5.2.2.6 Colour characteristics
5.2.2.7 Dispersibility
5.2.2.8 Oil absorption efficacy(OAe)
5.2.2.9 Water absorption efficiency(WAe)
5.2.2.10 Zeta potential(ZP)estimation
5.2.2.11 UV spectra analysis
5.2.2.12 Fourier transform infrared(FTIR)spectra analyses
5.2.2.13 Sodium dodecyl sulphate(SDS)-polyacrylamide gel electrophoresis(PAGE)
5.2.2.14 Molecular weight(MW)distribution of HILPHs
5.2.2.15 Sulfhydryl(SH)value
5.2.2.16 Statistical analysis
5.3 Result and discussion
5.3.1 Particle size(Ps)determination
5.3.2 Turbidity
5.3.3 Colour characteristics
5.3.4 Dispersibility
5.3.5 Oil absorption efficacy(OAe)
5.3.6 Water absorption efficacy(WAe)
5.3.7 Surface charge(Zeta)
5.3.8 UV spectra analysis
5.3.9 FT-IR spectra–prediction of secondary structure of HILPs and HILPHs
5.3.10 Molecular weight(Mw)distribution-SDS-PAGE
5.3.11 M_W distribution of HILPHs
5.3.12 SH content
5.3.13 Correlational analysis
5.4 Conclusion
5.5 References
CHAPTER 6 EFFECT OF SONICATION PRETREATMENT PARAMETERS AND THEIR OPTIMIZATION ON THE ANTIOXIDANT ACTIVITY OF HERMITIA ILLUCENS LARVAE MEAL PROTEIN HYDROLYSATES
6.1 Introduction
6.2 Material and Methods
6.2.1 Sample,and chemicals
6.2.2 H.illucens larvae meal protein(HILMP)hydrolysates
6.2.3 Experimental design
6.2.4 Determination of ferrous ion(Fe~(2+))chelating activity(ICA)
6.2.5 Determination of1,1-DPPH free-radical scavenging capacity(DPPHRSA)
6.2.6 Determination of scavenging activity-Hydroxyl radical(HRSA)
6.2.7 Cu~(2+)chelation assay(CCA)
6.2.8 Amino acid evaluation
6.2.9 Intrinsic fluorescence(Fi)examination
6.2.10 Microstructure analysis
6.2.11 Statistical analysis
6.3 Results and Discussion
6.3.1 Effect of sonication parameters on ICA of HILMP hydrolysates
6.3.2 Effect of sonication parameters on DPPHRSA of HILMP hydrolysates
6.3.3 Effect of sonication parameters on HRSA of HILMP hydrolysate
6.3.4 Effect of sonication parameters on CCA of HILMP hydrolysate
6.3.5 Model verification and validation
6.3.6 Comparison of sonication and conventional pretreatments on ICA,DPPHRSA,HRSA and CCA
6.3.7 Amino acid scores
6.3.8 Intrinsic fluorescence(Fi)of HIL protein hydrolysates
6.3.9 Microstructure
6.4 Conclusion
6.5 References
CHAPTER 7 IMPACT OF LARVAE DEHYDRATION TECHNIQUES ON OXIDATION-INHIBITION EFFICACY,FUNCTIONAL,PHYSICAL,AND STRUCTURAL ATTRIBUTES OF PROTEIN PREPARATIONS FROM FIT-TO-EAT INSECT
7.1 Introduction
7.2 MATERIALS AND METHODS
7.2.1 Materials
7.2.2 Methods
7.2.2.1 Drying protocols,defatting,and protein extraction
7.2.2.2 Superoxide radical scavenging efficiency-(SRSE)
7.2.2.3 ABTS radical scavenging efficiency(ABTSRSE)
7.2.2.4 Scavenging activity–Hydroxyl radical(SAHR)
7.2.2.5 Ferric-reducing effect(FRE)
7.2.2.6 Cupric-ion(Cu~(2+))chelating potential(CCP)
7.2.2.7 Amino acid evaluation
7.2.2.8 Solubility
7.2.2.9 Browning index(BI)
7.2.2.10 Water absorption(WA)capacity
7.2.2.11 Oil absorption(OA)capacity
7.2.2.12 Particle size(PS)evaluation
7.2.2.13 Intrinsic fluorescence evaluation(IFE)
7.2.2.14 Fourier transmute infrared(FTIR)spectra analyses
7.2.2.15 Far-ultra violet(FUV)circular dichroism(CD)analyses
7.2.2.16 Statistical analysis
7.3 Results and Discussion
7.3.1 Superoxide radical scavenging efficiency-(SRSE)
7.3.2 Scavenging efficiency-ABTS radical(ABTSRSE)
7.3.3 Scavenging activity-Hydroxyl radical(SAHR)
7.3.4 Ferric-reducing effect(FRE)
7.3.5 Cupric-ion(Cu~(2+))chelating potential(CCP)
7.3.6 Solubility
7.3.7 Browning intensity(BI)
7.3.8 Water absorption(WA)capacity
7.3.9 Oil absorption(OA)capacity
7.3.10 Particle size
7.3.11 Amino acid(subunit)scores
7.3.12 Intrinsic fluorescence spectra(IFS)
7.3.13 FTIR Spectra
7.3.14 Circular Dichroism(CD)
7.4 Conclusion
7.5 References
CHAPTER 8 CONCLUSIONS,FUTURE WORK,AND NOVELTY
8.1 General Conclusions
8.2 Future work
8.3 Novelty
Publications
Other Publications
本文编号：3596177
【文章来源】：江苏大学江苏省
【文章页数】：227 页
【学位级别】：博士
【文章目录】：
DEDICATION
ACKNOWLEDGEMENT
Abstract
摘要
List of abbreviations
CHAPTER 1 INTRODUCTION
1.1 General background
1.2 H.illucens
1.2.1 Origin/General Description
1.2.2 Classification
1.2.3 Nutritional value/facts of H.illucens larvae
1.3 Processing of insects prior to protein extraction
1.4 Extraction of insect protein
1.5 Alkali-aided protein extraction and principle/mechanism of operation
1.6 Functional properties of insect protein/protein preparations
1.7 Oxidation impact invivo,and action of antioxidants from chemical/natural source
1.8 Antioxidant activity/bioactivity of insect protein
1.9 Hydrolyisis of proteins/protein preparations
1.10 Use of Novel technology(Ultrasound)in processing
1.11 Specific objectives
1.12 Organization of dissertation
1.13 References
CHAPTER 2 EDIBLE INSECT PROTEIN FOR FOOD APPLICATIONS:EXTRACTION,COMPOSITION,AND FUNCTIONAL PROPERTIES
2.1 Introduction
2.2 Materials and Methods
2.2.1 HIL,chemicals and reagents
2.2.2 Larvae meal preparation
2.2.3 Proximate analysis
2.2.4 Protein extraction,yield,and single factor experiment
2.2.5 Optimization of the extraction conditions
2.2.6 Amino acid composition,physichochemical,functional properties,and fluorescence of HIL protein isolates
2.2.6.1 Amino acid analysis
2.2.6.2 Proximate analysis
2.2.6.3 Bulk density
2.2.6.4 Colour analysis
2.2.6.5 Water/oil absorption capacities
2.2.6.6 Nitrogen solubility
2.2.6.7 Foaming properties
2.2.6.8 Intrinsic fluorescence(IF)analysis
2.2.7 Effect of Ultrasonication treatment on extraction yield
2.2.7.1 Screening of MFCU frequency mode
2.2.7.2 Influence of ultrasonication time
2.2.7.3 Influence of ultrasonic power density
2.2.8 Statistical analysis
2.3 Results and Discussion
2.3.1 Proximate composition of defatted and un-defatted HIL meal
2.3.2 Effect of time,alkaline solution to sample ratio,and temperature on protein extraction yield(single factor investigation)
2.3.3 Model fitting for extraction of protein from HIL meal
2.3.4 Effect of extraction parameters on yield of HIL protein
2.3.5 Optimal conditions and validation of model for extraction of protein from HIL
2.3.6 Amino acid component and physicochemical characteristics of HIL protein isolate
2.3.6.1 Amino acid component
2.3.6.2 Protein contents of extracts
2.3.6.3 Bulk density
2.3.6.4 Colour analysis
2.3.7 Functional properties of HIL protein isolate
2.3.7.1 Water/oil absorption capacities
2.3.7.2 Nitrogen solubility
2.3.7.3 Foaming properties
2.3.7.4 Intrinsic fluorescence(IF)of HIL protein isolates
2.3.8 Influence of Ultrasonication treatment on protein extraction yield and content
2.3.8.1 MFCU frequency mode screening
2.3.8.2 Effect of sonication time
2.3.8.3 Effect of power density
2.3.8.4 Verification test
2.3.8.5 Protein content
2.4 Conclusion
2.5 References
CHAPTER 3 SONOCHEMICAL ACTION AND REACTION OF EDIBLE INSECT PROTEIN:INFLUENCE ON ENZYMOLYSIS REACTION-KINETICS,FREE-GIBBS,STRUCTURE AND ANTIOXIDANT CAPACITY
3.1 Introduction
3.2 Materials and Methods
3.2.1 Materials
3.2.2 Multi frequency control ultrasound(MFCU)pretreatment of HILMP
3.2.3 Enzyme hydrolysis of HILMP
3.2.4 Measure of hydrolysis
3.2.5 Estimation of hydrolyzed protein concentration Hpc
3.2.6 Enzymolysis reaction-rate(k)
3.2.7 Thermodynamics of HILMP enzymolysis
3.2.8 Hydrolysate peptide concentration
3.2.9 Preparation of HILMP isolates
3.2.10 Ultraviolet-visible spectra(UV-VS)analysis
3.2.11 Intrinsic fluorescence analysis(IFA)
3.2.12 Micrographic imaging analysis
3.2.13 Scavenging activity-Hydroxyl radical(SAHR)analyses
3.2.14 Statistical analysis
3.3 Results and Discussion
3.3.1 Influence of sonication and control pretreatments on HILMP enzymolysis
3.3.2 Effects of sonication pretreatment and control enzymolysis on rate-reaction constant k
3.3.3 Effects of sonication pretreatment and control enzymolysis on thermodynamic limits
3.3.4 Ultraviolet-visible spectra(UV-VS)analysis
3.3.5 Intrinsic fluorescence analysis(IFA)
3.3.6 Micrographic imaging analysis(MIA)
3.3.7 Scavenging activity(SAHR)of HILMP hydrolysate samples
3.4 Conclusions
3.5 References
CHAPTER 4 TECHNO-FUNCTIONAL ATTRIBUTE AND ANTIOXIDATIVE CAPACITY OF EDIBLE INSECT PROTEIN PREPARATIONS AND HYDROLYSATES THEREOF:EFFECT OF MULTIPLE MODE SONOCHEMICAL ACTION
4.1 Introduction
4.2 Materials and methods
4.2.1 Materials
4.2.2 Methods
4.2.2.1 H.illucens larvae protein isolate(HILP)
4.2.2.2 HILP treatments
4.2.2.3 H.illucens larvae protein hydrolysates(HILPHs)
4.2.3 Determination of techno-functional attributes
4.2.3.1 Solubility
4.2.3.2 Emulsion properties(EP)
4.2.3.3 Foaming properties
4.2.4 Quantification of antioxidative activity
4.2.4.1 Scavenging capacity-ABTS radical(ABTSRSC)
4.2.4.2 Ferric-reducing power (FRP)
4.2.4.3 Scavenging activity-superoxide radical(SRSC)
4.2.5 Amino acid evaluation
4.2.6 Surface hydrophobicity(S0)
4.2.7 Statistical analysis
4.3 Results and discussion
4.3.1 Techno-functional attributes of HILPs and HILPHs
4.3.1.1 Solubility
4.3.1.2 Emulsifying activity and stability index(EAI,and ESI)
4.3.1.3 Foaming property
4.3.2 Antioxidative activity of HILPs and HILPHs
4.3.2.1 ABTSRSC
4.3.2.2 Scavenging activity-superoxide radical(SRSC)
4.3.2.3 Reducing power(FRP)
4.3.3 Amino acid evaluation
4.3.4 Surface hydrophobicity(S0)
4.4 Conclusion
4.5 References
CHAPTER 5 CHARACTERIZATION OF EDIBLE SOLDIER FLY PROTEIN AND HYDROLYSATE ALTERED BY MULTIPLE-FREQUENCY ULTRASOUND:STRUCTURAL,PHYSICAL,AND FUNCTIONAL ATTRIBUTES
5.1 Introduction
5.2 Materials and methods
5.2.1 Materials
5.2.2 Methods
5.2.2.1 HILP extraction
5.2.2.2 HILP treatments
5.2.2.3 HIL protein hydrolysate(HILPH)
5.2.2.4 Particle size(PS)examination
5.2.2.5 Turbidity
5.2.2.6 Colour characteristics
5.2.2.7 Dispersibility
5.2.2.8 Oil absorption efficacy(OAe)
5.2.2.9 Water absorption efficiency(WAe)
5.2.2.10 Zeta potential(ZP)estimation
5.2.2.11 UV spectra analysis
5.2.2.12 Fourier transform infrared(FTIR)spectra analyses
5.2.2.13 Sodium dodecyl sulphate(SDS)-polyacrylamide gel electrophoresis(PAGE)
5.2.2.14 Molecular weight(MW)distribution of HILPHs
5.2.2.15 Sulfhydryl(SH)value
5.2.2.16 Statistical analysis
5.3 Result and discussion
5.3.1 Particle size(Ps)determination
5.3.2 Turbidity
5.3.3 Colour characteristics
5.3.4 Dispersibility
5.3.5 Oil absorption efficacy(OAe)
5.3.6 Water absorption efficacy(WAe)
5.3.7 Surface charge(Zeta)
5.3.8 UV spectra analysis
5.3.9 FT-IR spectra–prediction of secondary structure of HILPs and HILPHs
5.3.10 Molecular weight(Mw)distribution-SDS-PAGE
5.3.11 M_W distribution of HILPHs
5.3.12 SH content
5.3.13 Correlational analysis
5.4 Conclusion
5.5 References
CHAPTER 6 EFFECT OF SONICATION PRETREATMENT PARAMETERS AND THEIR OPTIMIZATION ON THE ANTIOXIDANT ACTIVITY OF HERMITIA ILLUCENS LARVAE MEAL PROTEIN HYDROLYSATES
6.1 Introduction
6.2 Material and Methods
6.2.1 Sample,and chemicals
6.2.2 H.illucens larvae meal protein(HILMP)hydrolysates
6.2.3 Experimental design
6.2.4 Determination of ferrous ion(Fe~(2+))chelating activity(ICA)
6.2.5 Determination of1,1-DPPH free-radical scavenging capacity(DPPHRSA)
6.2.6 Determination of scavenging activity-Hydroxyl radical(HRSA)
6.2.7 Cu~(2+)chelation assay(CCA)
6.2.8 Amino acid evaluation
6.2.9 Intrinsic fluorescence(Fi)examination
6.2.10 Microstructure analysis
6.2.11 Statistical analysis
6.3 Results and Discussion
6.3.1 Effect of sonication parameters on ICA of HILMP hydrolysates
6.3.2 Effect of sonication parameters on DPPHRSA of HILMP hydrolysates
6.3.3 Effect of sonication parameters on HRSA of HILMP hydrolysate
6.3.4 Effect of sonication parameters on CCA of HILMP hydrolysate
6.3.5 Model verification and validation
6.3.6 Comparison of sonication and conventional pretreatments on ICA,DPPHRSA,HRSA and CCA
6.3.7 Amino acid scores
6.3.8 Intrinsic fluorescence(Fi)of HIL protein hydrolysates
6.3.9 Microstructure
6.4 Conclusion
6.5 References
CHAPTER 7 IMPACT OF LARVAE DEHYDRATION TECHNIQUES ON OXIDATION-INHIBITION EFFICACY,FUNCTIONAL,PHYSICAL,AND STRUCTURAL ATTRIBUTES OF PROTEIN PREPARATIONS FROM FIT-TO-EAT INSECT
7.1 Introduction
7.2 MATERIALS AND METHODS
7.2.1 Materials
7.2.2 Methods
7.2.2.1 Drying protocols,defatting,and protein extraction
7.2.2.2 Superoxide radical scavenging efficiency-(SRSE)
7.2.2.3 ABTS radical scavenging efficiency(ABTSRSE)
7.2.2.4 Scavenging activity–Hydroxyl radical(SAHR)
7.2.2.5 Ferric-reducing effect(FRE)
7.2.2.6 Cupric-ion(Cu~(2+))chelating potential(CCP)
7.2.2.7 Amino acid evaluation
7.2.2.8 Solubility
7.2.2.9 Browning index(BI)
7.2.2.10 Water absorption(WA)capacity
7.2.2.11 Oil absorption(OA)capacity
7.2.2.12 Particle size(PS)evaluation
7.2.2.13 Intrinsic fluorescence evaluation(IFE)
7.2.2.14 Fourier transmute infrared(FTIR)spectra analyses
7.2.2.15 Far-ultra violet(FUV)circular dichroism(CD)analyses
7.2.2.16 Statistical analysis
7.3 Results and Discussion
7.3.1 Superoxide radical scavenging efficiency-(SRSE)
7.3.2 Scavenging efficiency-ABTS radical(ABTSRSE)
7.3.3 Scavenging activity-Hydroxyl radical(SAHR)
7.3.4 Ferric-reducing effect(FRE)
7.3.5 Cupric-ion(Cu~(2+))chelating potential(CCP)
7.3.6 Solubility
7.3.7 Browning intensity(BI)
7.3.8 Water absorption(WA)capacity
7.3.9 Oil absorption(OA)capacity
7.3.10 Particle size
7.3.11 Amino acid(subunit)scores
7.3.12 Intrinsic fluorescence spectra(IFS)
7.3.13 FTIR Spectra
7.3.14 Circular Dichroism(CD)
7.4 Conclusion
7.5 References
CHAPTER 8 CONCLUSIONS,FUTURE WORK,AND NOVELTY
8.1 General Conclusions
8.2 Future work
8.3 Novelty
Publications
Other Publications
本文编号：3596177
本文链接：https://www.wllwen.com/projectlw/qgylw/3596177.html
