核桃多肽的制备条件优化及其抗氧化活性研究.doc

Contents Chinse Abstract ......................................................................................................Ⅰ Abstract ..................................................................................................................Ⅲ Chapter 1 Literature review ................................................................................ 1 Nutritional components of walnut and deep processing .............................. 1 Polypeptide and walnut peptide................................................................. 2 The research status of peptides and walnut peptide ......................... 2 Method of preparation of polypeptide............................................. 2 The physiological functions of peptides.......................................... 4 Abstract Purpose and the significance of the research................................ 6 Chapter 2 The walnut component detection and analysis of main varieties in different regions....................................................................................................... 7 Materials and Methods.............................................................................. 7 Materials and Reagents................................................................... 7 Instruments and equipment............................................................. 7 Determination method.................................................................... 7 The results and analysis ............................................................................ 8 The analysis of protein, total sugar, fat content in walnut................ 8 The type and content analysis of fatty acids in walnut oil................ 8 Discussion ...............................................................................................10 Chapter 3 Optimization of walnut protein extraction conditions......................11 Materials and methods ....................................................