声明
致谢
NOMENCLATURE
CHAPTER 1 General Introduction and Project Goals
1.1 Introduction
1.2 Justification and study objectives
1.3 Organization of the dissertation
参考文献
CHAPTER 2 Optimization of the ultrasound-assisted alkaline extraction of walnut (Juglans regia L.) meal protein
Abstract
2.1 Introduction
2.2 Materials and methods
2.2.1 Materials and test reagents
2.2.2 Experimental equipment
2.3 Experimental procedure
2.3.1 Walnut meal protein (WMP) extraction process
2.3.2 Design of experiment for walnut meal protein extraction
2.3.3 Box-Behnken design of experiment for optimization
2.3.4 Physicochemical composition of walnut meal
2.3.5 Protein concentration and extraction yield
2.3.6 Protein purity and comprehensive score
2.3.7 Amino acid determination
2.3.8 Statistical analysis
2.4Results and discussion
2.4.1Influence of individual factors on the traditional alkaline extraction
2.4.2 Optimization and model fitting and optimization
2.4.3. Effect of traditional alkaline extraction parameters on protein yield
2.4.4 Ultrasound-assisted alkaline extraction of WMP
2.4.5 Optimization of ultrasound-assisted alkaline extraction
2.4.6Experimental verifications of the optimized conditions
2.4.7 Chemical composition of WMF and protein isolates
2.5 Chapter conclusion
参考文献
CHAPTER 3 Effect of ultrasonicfrequency mode on the nutritional, functional and structural properties of walnut (Juglans regia L.) meal protein isolates
Abstract
3.1 Introduction
3.2 Material and methods
3.2.1 Materials and reagents
3.2.2 Experimental equipment
3.2.3 Methods
3.3 Results and discussion
3.3.1 Amino acid composition
3.3.2 Color of the walnut meal protein isolates
3.3.3 Functional properties of the walnut meal protein isolates
3.3.4 The techno-functional properties
3.4 Chapter Conclusion
参考文献
CHAPTER 4 Optimizing the ultrasound-assisted alkaline enzyme hydrolysis of walnut (Juglans regia L.) meal,evaluating the kinetics and thermodynamic parameters
Abstract
4.1 Introduction
4.2 Materials and Methods
4.2.1 Materials
4.2.2 Ultrasound-assisted alkaline pretreatment of walnut meal
4.2.3 Optimizing the enzyme proteolysis of walnut mealprotein
4.2.4 Statistical analysis
4.3.1 Effect of enzyme type on protein conversion degree
4.3.2 Effect of enzymeconcentration on protein conversion degree (PCD)
4.3.3 Effect of hydrolysis time on protein conversion degree of trypsin hydrolysis of WMP
4.3.4 Effect of reaction pH on protein conversion degree
4.3.5 Effects of substrateconcentrations on the hydrolyzed protein concentration (HPC)
4.3.5 Effect of hydrolysis temperature on HPC
4.3.6 Premium conditions for the walnut meal enzymolysis
4.3.7 Initial reaction rate and values of proteolytic constraints (KMand kA) as effected by ultrasound-assisted alkaline pretreatment
4.3.8 Effect of ultrasound-assisted alkaline pretreatment on kinetic parameters KMand kA
4.3.9 Effect of ultrasound pretreatment on reaction rate constant (k)
4.3.10 Effect of sonication and control treatments on Ea,△H,△S,and △G
4.3.11 Scanning electron microscopy (SEM) analysis
4.4 Chapter conclusion
参考文献
CHAPTER 5 Effect of ultrasound-assisted alkaline treatment on the antioxidant and ACE-inhibitory tendency of walnut(Juglans regia L.) meal peptides fractions
Abstract
5.1 Introduction
5.2 Materials and methods
5.2.1 Materials
5.2.2Ultrasound pretreatment
5.2.3 Trypsin hydrolysis
5.2.4 Ultrafiltration of the walnut meal hydrolysate
5.2.5 Color measurement
5.2.6 Amino acid (AA) determination
5.2.7 Antihypertensive activity determination
5.2.8 Antioxidant activity determination
5.2.9 Statistical analysis
5.3.1 Effect of ultrasound and molecular weight cut off on color attributes
5.3.2 Amino acid profile of the peptide fractions
5.3.3Antihypertensive activity assay
5.3.4 Antioxidant activity assay
5.4 Chapter conclusion
参考文献
CHAPTER 6 Coupling of enzyme hydrolysis and membrane separation (CEH-MS) in preparation ACE-inhibitory peptide from walnut (Juglans regia L.) meal
Abstract
6.1 Introduction
6.2 Materials and methods
6.2.1 Preparation of walnutmeal soluble protein
6.2.2 Optimization of reaction conditions for the batch process of CEH-MS
6.2.3 Gradient dilution feeding CEH-MS (GDF-CEH-MS) reaction
6.2.4 Traditional EH and offline MS process
6.2.5 Biochemical analysis
6.3.1 Optimization of reaction conditions for non-feeding CEH-MS (CEH-MS-NF)
6.3.2 Results of Coupling Enzyme Hydrolysis and Membrane Separation with Gradient Dilution Feed (CEH-MS-GDF) Reaction
6.4.3 Results of Coupling Enzyme Hydrolysis and Membrane Separation with Gradient Dilution Feed(CEH-MS-GDF) Reaction
6.4.5 Comparison of the effects of the different feeding modes on enzyme membrane coupling reactions for peptide production
6.4 Chapter conclusion
参考文献
CHAPTER 7 General Conclusion, Future Work and novelty
7.1 General Conclusion
7.2 Future work
7.3 Novelty
APPENDIX 1 Literature review
Appendix 1.1 Walnut antiquity and description
Appendix 1.2 Chemical(nutritional) composition of walnut
Appendix 1.3Health benefits of consuming walnut
Appendix 1.4 Uses of walnut
Appendix 1.5 Walnut meal usage
Appendix 1.6 Protein extraction from walnut meal and it’s uses
Appendix 1.7 Alkaline usage in the extraction of proteins and drawbacks
Appendix 1.8 Key parameter in alkaline-assisted extraction
Appendix 1.8.1 Material to liquid ratio
Appendix 1.8.2 Extraction time and temperature
Appendix 1.8.3 pH of extraction alkali
Appendix 1.9Ultrafiltration and coupled enzyme hydrolysis and membrane separation (CEH-MS)
Appendix 1.10Ultrasound application in protein extraction
Appendix 1.11Enzyme proteolysis
Appendix 1.12 Peptides and bioactive Peptides
References
APPENDIX 2 Publications
Appendix 2.1 First author
Appendix 2.2 Co-author
江苏大学;
