Biochemical composition, protein quality and hypocholesterolemic effect of mature seeds of a pigmented Vigna sinensis cultivar.
by Foo Wai Ting, Rita. === Thesis submitted in: August 1998. === Thesis (M.Phil.)--Chinese University of Hong Kong, 1999. === Includes bibliographical references (leaves 89-100). === Abstract also in Chinese. === Chapter 1 --- Introduction --- p.1 === Chapter 1.1 --- Proximate Composition --- p.4...
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| Format: | Others |
| Language: | English Chinese |
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1999
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| Online Access: | http://library.cuhk.edu.hk/record=b5889823 http://repository.lib.cuhk.edu.hk/en/item/cuhk-322418 |
| Summary: | by Foo Wai Ting, Rita. === Thesis submitted in: August 1998. === Thesis (M.Phil.)--Chinese University of Hong Kong, 1999. === Includes bibliographical references (leaves 89-100). === Abstract also in Chinese. === Chapter 1 --- Introduction --- p.1 === Chapter 1.1 --- Proximate Composition --- p.4 === Chapter 1.2 --- Amino Acid Composition --- p.6 === Chapter 1.3 --- Antinutrients --- p.11 === Chapter 1.3.1 --- Trypsin Inhibitors --- p.12 === Chapter 1.3.2 --- Phytate --- p.13 === Chapter 1.3.3 --- Tannins --- p.14 === Chapter 1.3.4 --- Lectins --- p.15 === Chapter 1.4 --- Two Dimensional Polyacrylamide Gel Electrophoresis --- p.17 === Chapter 1.5 --- Protein Digestibility --- p.19 === Chapter 1.6 --- Protein Quality --- p.22 === Chapter 1.7 --- Hypocholesterolemic Effects --- p.24 === Chapter 2 --- Materials and Methods --- p.36 === Chapter 2.1 --- Plant Material --- p.36 === Chapter 2.2 --- Sample preparation --- p.36 === Chapter 2.3 --- Proximate composition --- p.38 === Chapter 2.3.1 --- Protein --- p.38 === Chapter 2.3.2 --- Fat --- p.38 === Chapter 2.3.3 --- Carbohydrate --- p.38 === Chapter 2.3.4 --- Fiber --- p.38 === Chapter 2.3.5 --- Mineral --- p.39 === Chapter 2.3.6 --- Moisture --- p.39 === Chapter 2.4 --- Amino acid composition --- p.40 === Chapter 2.5 --- Antinutrients --- p.41 === Chapter 2.5.1 --- Trypsin inhibitors --- p.41 === Chapter 2.5.2 --- Tannins --- p.42 === Chapter 2.5.3 --- Phytate --- p.43 === Chapter 2.5.4 --- Lectins --- p.43 === Chapter 2.6 --- Two dimensional polyacrylamide gel electrophoresis --- p.45 === Chapter 2.6.1 --- Protein extraction --- p.45 === Chapter 2.6.2 --- IEF gel --- p.45 === Chapter 2.6.3 --- SDS gel --- p.46 === Chapter 2.7 --- Protein digestibility --- p.48 === Chapter 2.7.1 --- In vitro Protein digestibility --- p.48 === Chapter 2.7.2 --- True Protein digestibility --- p.49 === Chapter 2.8 --- Protein quality --- p.51 === Chapter 2.9 --- Hypocholesterolemic effects --- p.52 === Chapter 2.10 --- Statistical analysis --- p.55 === Chapter 3 --- Results --- p.56 === Chapter 3.1 --- Proximate composition --- p.56 === Chapter 3.2 --- Amino acid composition --- p.56 === Chapter 3.3 --- Antinutrients --- p.56 === Chapter 3.4 --- Two dimensional polyacrylamide gel electrophoresis --- p.60 === Chapter 3.5 --- Protein digestibility --- p.60 === Chapter 3.6 --- Protein quality --- p.60 === Chapter 3.7 --- Hypocholesterolemic effects --- p.62 === Chapter 3.7.1 --- Growth rate against day --- p.62 === Chapter 3.7.2 --- Health indexes --- p.64 === Chapter 3.7.3 --- Cholesterol content --- p.64 === Chapter 4 --- Discussion --- p.67 === Chapter 4.1 --- Proximate composition --- p.67 === Chapter 4.2 --- Amino acid composition --- p.70 === Chapter 4.3 --- Antinutrients --- p.74 === Chapter 4.4 --- Two dimensional polyacrylamide gel electrophoresis --- p.77 === Chapter 4.5 --- Protein digestibility --- p.79 === Chapter 4.6 --- Protein quality --- p.81 === Chapter 4.7 --- Hypocholesterolemic effects --- p.82 === Chapter 5 --- Conclusion --- p.88 === References --- p.89 |
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