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
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_322418 |
| Date | January 1999 |
| Contributors | Foo, Wai Ting Rita., Chinese University of Hong Kong Graduate School. Division of Biology. |
| Source Sets | The Chinese University of Hong Kong |
| Language | English, Chinese |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, 100 leaves : ill. (some col.) ; 30 cm. |
| Rights | Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
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