Rozprawy doktorskie na temat „Protein quality evaluation”

The introduction of Quality Protein Maize (QPM), hard endosperm opaque-2 maize, into northern temperate maize growing areas is a desirable breeding objective. In topcrosses with opaque-2 testers, in diallel combination, as inbreds per se, and in inbred disease screening nurseries, some QPM lines performed better than or equal to the best local checks. In general, while agronomic potential is high for some lines and gains from selection are statistically possible, longer days to flowering intervals and higher levels of moisture at harvest than check hybrids indicated a need to improve adaptation for the locations studied. Methodology experiments indicated that detasselling of check hybrids is a suitable experimental method to facilitate the inclusion of normal endosperm local checks into QPM performance tests. The screening for Fusarium graminearum resistance in the seedling stage has not been proven to be a viable alternative to field scale ear inoculation screening procedures. (Abstract shortened by UMI.)

The stress protein response (SPR) is a conserved and ubiquitous mechanism that enables cells to tolerate a wide variety of environmental insults. This response involves the preferential synthesis of an array of proteins with different molecular weights. These proteins perform a variety of functions, such as protein folding, multimeric protein assembly, steroid receptor binding, and heme catabolism. To evaluate the potential use of the SPR as a biomonitoring tool, a stepwise plan was utilized that proceeded through various physical and chemical laboratory exposures and culminated with a field validation study. The goals of the laboratory exposures were threefold: (1) determine the time required for induction of the SPR; (2) determine the dose-responsiveness of the SPR; and (3) compare the increased syntheses and accumulations of stress proteins to classical toxicological endpoints (i.e. percent mortality, LC50, LC1, etc).

The definition of food security provided by the Food and Agriculture Organization of the United Nations (FAO) includes the quality of agricultural products as a principal pillar, intended as the production of nutritious food to allow people to meet dietary needs and food preferences for an active and healthy life. In a world that is undergoing major physical, social, and economic transitions, the achievement of global food security is undermined by the projected increase of human population to 9 billion people by 2050. Nowadays, even if the current total food production would be capable to provide humankind with enough calories, the latest FAO statistics estimate that hundreds of millions of people live in hunger or lack a suitable supply of food. This is why the world governments are acting to meet the need of higher quality diets as a main objective. The challenge to improve the quality and the nutritional value of crop productions is also threatened by the climate change issue, with agriculture representing the most vulnerable economic sector due to the deep influence of weather conditions on the performances of cropping system. The only viable solution to gain information on the future trends of the qualitative aspect of crop production and to provide farmers and stakeholders in agriculture with effective adaptation strategies is the use of process based simulation models, which are capable to reproduce the responses of biophysical systems to changing boundary conditions. This doctorate gives answers to these research questions, by developing a reference methodological framework to assess the quality of rice (Oryza sativa L.) –the first staple food crop in the world – in current and future climatic conditions. The first chapter presents a software library of models to simulate the dynamics of the main aspects of rice grain quality as a function of agro-meteorological conditions. This research product is released as a framework independent component, fostering extension with new models and reuse by third parties intended as collaborations between research entities. In the second chapter the performances of the rice quality models in reproducing observed field data of milling quality and functional properties of grains are tested in a multi-site and multi-year evaluation, prior to be used to assess climate change impacts. The third chapter deals with the development of a forecasting system targeting the simulation of qualitative and quantitative rice productions in Northern Italy, the main European producing area. This pilot study is realized by coupling the WARM rice model with rice quality models, taking the head rice yield, i.e., the percentage of entire grains as a case study. The fourth chapter presents the complete workflow to assess the climate change impacts on crop productivity in the Lombardy plain via the application of process based models at a fine spatial resolution. An exploratory analysis of the impacts of climate change on giant reed crop is performed to illustrate the potentialities of the methodology. This work led the basis to the last chapter, where a comprehensive evaluation of the impacts of climate change on rice milling quality and technological suitability is performed in Europe. The main sources of uncertainties in climate change projections were taken into account, i.e., General Circulation Models and emission scenarios, to give an ensemble of future weather scenarios as input data to the models. The implementation of remote sensing to detect rice sowing dates and the assimilation of local farmers management led to a tight adherence between simulated and real system. The main perspective of this work is the application of the methodological framework developed here in top producing rice countries, in order to allow moving a step forward the mere focus on the quantitative trends of crop production in a changing climate.

A soja geneticamente modificada tolerante ao herbicida glifosato foi testada em ensaio nutricional. A qualidade protéica da soja foi avaliada durante 14 dias de experimento com ratos machos tipo Wistar recém desmamados. Além de um grupo controle aproteico, quatro dietas testadas continham cerca de 10% de proteínas de diferentes fontes: caseína, soja comercial, soja parental e soja GM. Resultados similares entre os grupos demonstraram o baixo aproveitamento da proteína ingerida, conforme esperado para todas as dietas com soja não suplementadas com metionina e expressos pelos valores de PDCAAS. As análises hematológicas realizadas demonstraram a síntese comprometida de células eritrócitárias e imunológicas nos mesmos grupos experimentais. Este comportamento fisiológico dos animais indica que a ingestão da variedade GM não causou diferença significativa no desenvolvimento dos animais entre as três amostras de soja ensaiadas e tampouco foram observados efeitos adversos em órgãos dos animais e nos parâmetros químicos analisados.<br>A glyphosate tolerant soybean obtained by genetic modification was tested on a nutritional essay. The quality of the soy protein was assessed by a 14-day long experiment with Wistar male rats, three weeks old. Besides the control free protein group, four different diet groups containing about 10 % protein were pooled out: casein, commercial, parental and GM soybeans. Similar results showed the regular low biological value of the consumed soy proteins not supplemented by methionine displayed by PDCAAS values. The hematological analysis pointed to a commitment of the synthesis of erythrocytic and immunologic cells at the experimental soy groups. The overall behavior of the animals indicate the ingestion of the GM variety of soybean did not cause significant differences for the rat development when compared to the other soybean groups, neither side effects on inner organs and chemical analyzed parameters.

The ostrich meat is being introduced in the market for meat as a healthy alternative when compared with most other meat, because it has low content of total lipids, saturated fatty acids and calories. Despite these benefits reported in the scientific literature on the ostrich meat, there are few jobs in relation to protein quality and effect of the consumption of meat on the metabolism of humans and animals. This study aims to assess the biological and physical chemistry of ostrich meat, its effect on biochemical parameters in rats and compared with most other meat consumed. We performed analysis of proximate composition, fatty acid profile, cholesterol and minerals of ostrich meat, beef, pork and chicken. To test the biological, experimental diets were prepared with casein (control) and diets in which casein was replaced by ostrich meat, beef, chicken and pork. The proximate composition of meat, for moisture, protein and ash, was very similar, but the meat of ostriches showed a lower percentage of lipid (0.58%). Moreover, had a good relationship of polyunsaturated fatty acids / saturated (0.99) n6/n3 ratio (8.32) and greater amount of iron (4.17 mg/100g). By the assay it was found that as well as beef, pork and chicken, beef and ostrich has an excellent quality protein and showed positive results in the biochemical parameters of rats fed with this meat, especially in relation to serum cholesterol of animals that showed a lower concentration.<br>A carne de avestruz está sendo introduzida no mercado das carnes como uma alternativa mais saudável quando comparada com outras carnes, pois tem baixo teor de lipídios totais, de ácidos graxos saturados e calorias. Apesar desses benefícios relatados na literatura científica sobre a carne de avestruz, existem poucos trabalhos, em relação à qualidade protéica e o efeito do consumo desta carne sobre o metabolismo de humanos e animais. Este trabalho tem como objetivo a avaliação biológica e físico-química da carne de avestruz, seu efeito nos parâmetros bioquímicos em ratos e comparar com outras carnes mais consumidas. Foram realizadas análises da composição centesimal, perfil de ácidos graxos, colesterol e minerais das carnes de avestruz, bovina, suína e frango. Para o ensaio biológico, foram elaboradas dietas experimentais, com caseína (controle) e dietas onde a caseína foi substituída por carne de avestruz, carne bovina, carne de frango e carne suína. A composição centesimal das carnes, em relação à umidade, proteína e cinzas, foi bastante semelhante, porém a carne de avestruz apresentou um percentual de lipídio mais baixo (0,58%). Além disso, apresentou uma boa relação de ácidos graxos poliinsaturados/saturados (0,99), razão n6/n3 (8,32) e maior quantidade de ferro (4,17 mg/100g). Através do ensaio biológico verificou-se que assim como a carne bovina, suína e frango, a carne de avestruz possui uma excelente qualidade protéica e apresentou resultados positivos nos parâmetros bioquímicos de ratos alimentados com esta carne, principalmente em relação ao colesterol sérico dos animais que apresentaram menor concentração.

Gyros Protein Technologies develops instruments for automated immunoassays. Fluorescent antibodies are added to samples and excited with a laser. This results in a 16-bit image where the intensity is correlated to concentration of bound antibody. Artefacts may appear on the images due to dust, fibers or other problems, which affect the quantification. This project seeks to automatically detect such artifacts by classifying the images as good or bad using Deep Convolutional Neural Networks (DCNNs). To augment the dataset a simulation approach is used and a simulation program is developed that generates images based on developed simulation models. Several classification models are tested as well as different techniques used for training. The highest performing classifier is a VGG16 DCNN, pre-trained on simulated images, which reaches 94.8% accuracy. There are many sub-classes in the bad class, and many of these are very underrepresented in both the training and test datasets. This means that not much can be said of the classification power of these sub-classes. The conclusion is therefore that until more of this rare data can be collected, focus should lie on classifying the other more common examples. Using the approaches from this project, we believe this could result in a high performing product.

Doctor of Philosophy<br>Department of Food, Nutrition, Dietetics, and Health<br>Brian L. Lindshield<br>Iron, vitamin A, and protein inadequacies are common in food-aid receiving countries, and maximizing nutrient intake and bioavailability are essential treatments. Fortified-blended foods (FBFs), are food-aid micronutrient-fortified legume-grain porridges distributed worldwide. FBFs have not consistently, effectively treated undernutrition, and it has been suggested that formulation and processing changes could improve their nutritional quality. Sorghum is a well suited FBF commodity, but high concentrations of ‘antinutritional’ tannin and phytic acid have limited its adoption. Iron bioavailability adaptation may be possible after long-term antinutritional factor consumption, but adaptive mechanisms are not well understood. In rats, salivary proline-rich proteins (PRPs) have been found to chelate tannins to improve iron bioavailability, this could be true for people as well. Several research design methods were employed to summarize FBF quality outcomes and the effect of tannin and phytic acid consumption on iron bioavailability. Extruded sorghum and corn FBFs were developed; protein quality, iron, and vitamin A outcomes were compared with a non-extruded corn-soy blend (CSB+) in rats. A narrative literature review and meta-analysis were conducted to determine tannin’s antinutritional effects on iron bioavailability, and the potential for adaptation through salivary PRPs. Two clinical trials examined the effect of long-term tannin or phytic acid consumption on iron bioavailability, salivary protein production, and correlations between PRPs and iron bioavailability. There were no differences between iron (hepatic iron 207-300 µmol/g *100), vitamin A (hepatic retinol 423-585.5 ng/mg), or protein quality (caloric efficiency: 101.3-113.3 g/kcal*100) between extruded FBFs regardless of commodity in rats. Compared to extruded FBFs, CSB+ caloric efficiency (49.0 ± 2.2 g/kcal*100) and growth (96.3 ± 3.4g vs. 208.6-236.6) were significantly reduced. A literature review suggested that there were differences in acute meal and long-term iron bioavailability with tannin consumption; tannic acid inhibited iron availability, while food-tannins did not. Meta-analysis suggested that tannin-PRP binding could protect iron bioavailability, that long-term tannin consumption did not significantly affect hepatic iron or non-heme iron absorption respectively in rats (d = -0.64-1.84; -2.7-0.13), and that PRP expression in rats during tannin consumption was correlated with improved iron bioavailability. There were no reductions in iron bioavailability or status based on long-term tannin (ps > 0.126) or phytic acid (ps > 0.08) consumption clinically, but basic PRP and cystatin subtypes were significantly correlated with improved iron bioavailability during tannin (ps < 0.03) and phytic acid (ps < 0.02) consumption. In vitro, it phytic acid-PRP binding did not occur, but phytic acid did specifically bind with cystatin SN, a non-enzymatic salivary protein. In conclusion, FBF formulation changes may improve protein quality, and provide needed macronutrients to food-aid receiving areas. Despite this, this research did not suggest that antinutritional factors affected iron bioavailability. In support of this finding, literature, and clinical studies presented here suggest that salivary proteins, including PRPs and cystatin, may serve as adaptive protective mechanisms against phytic acid and tannin consumption, and that further research may be warranted before further recommendations for their removal from food-aid are made.

Sediment Quality Guidelines (SQGs) serve as scientific benchmarks, or reference points of chemical contaminants levels for evaluating the possibility of occurrence of adverse biological responses in the aquatic environment. SQGs are important because the quality of sediment has significant influences on the health of aquatic organisms, and the use of SQGs is a critical means to protect and manage various aquatic ecosystems. In this study, nine conventional derivation methods are described and contrasted. Their uses and limitations, which in general reduce the ecological relevance of SQGs in applications, are discussed. Improvements can be made through implementing elements like site-specific, field-based, chemical mixtures assessments, etc. in the SQG derivation process. The Hong Kong sediment management system, which focuses on classification of dredged sediment for their disposal options, is reviewed. I suggest that the current system shall be subject to major review. First, SQG values (i.e., LCEL and UCEL) shall be reviewed with the establishment of a new database. Second, a new set of guidelines shall be derived site-specifically for the disposal area. Third, the chemical priority list shall be expanded to include other contaminants of environmental concerns. Forth, a tier of evaluating bioavailability of the target contaminant can be incorporated in the classification framework in order to assess the portion of chemicals that causes toxicity in the sediment. Finally, the biological test can be improved by using ecologically relevant local species. The need of the site-specificity in SQG derivation is justified in this study, by deriving two sets of SQGs (i.e., ERL, ERM, TEL, PEL and AET) using data from two geologically distinct areas in Hong Kong, which are the Hong Kong-Zhuhai-Macao Bridge (HZMB) area and the Kai Tak development area. The derived SQGs of arsenic, chromium, nickel and zinc are higher in the HZMB areas, but those of copper, mercury, lead and silver are higher in the Kai Tak area. In addition, the incidence rates of effect data with the same contaminants concentrations are different between the HZMB and Kai Tak area. The discrepancies among the derived SQGs and the incidence rates indicate that site-specific SQGs are essential. Furthermore, the analysis of incidence rates of effect data with different contaminants concentrations shows that the HKSQG (i.e., LCEL and UCEL) has to be reviewed, especially for arsenic, because high toxicity is not resulted at a high arsenic concentration range in the dataset.<br>published_or_final_version<br>Environmental Management<br>Master<br>Master of Science in Environmental Management

This research was undertaken with a view to develop antioxidant rich high protein biscuits with health promoting benefits. The flour used for this purpose was procured from Manildra Group of Pty Ltd Company. In order to enhance the antioxidant properties of the biscuits, four traditionally well-known underutilized plants with several health benefits have been chosen. These are Moringa leaves, Gotu kola leaves, Schisandra berries, and Goji berries that are known to exhibit antioxidant, antidiabetic, anticancer, anti-inflammatory, immunostimulatory, and cardioprotective properties. The dried form of leaves and berries were used in this research. The research was designed to prepare biscuit samples with different substitutions of the selected plant’s material. Sample 1 was substituted with 1% of all the four plants in equal proportion Sample 2 was substituted with 2% of all the four plants in equal proportion; Sample 3 was substituted with 3% of all the four plants in equal proportion; Sample 4 was substituted with 4% of all the four plants in equal proportion; Sample 5 was substituted with 1% of Moringa and Gotu kola leaves in equal proportion; and Sample 6 was substituted with 1% of Schisandra and Goji berries in equal proportion. A control sample without any plant material was also prepared as a reference. Amongst the different biscuit samples developed in this research, sample 4 had the highest proportion of plant’s material.Nutritional and chemical analysis of the four plants used in this study revealed that all of them exhibited highly significant radical scavenging activities that are superior to many well-known anticancer traditional herbs.

The purpose of this study was to evaluate the feed value of Leucaena leucocephala (Lam) De Wit, as a renewable protein supplement for low-quality forages. Eight trials were conducted at the University of Pretoria experimental farm in Hatfield and the Agricultural Research Council experimental farm in Roodeplaat. The overall results showed that Leucaena leucocephala is a suitable protein supplement for low-quality forages. The chemical composition showed that Leucaena leucocephala forage has adequate potential nutrients. The rate of nitrogen degradation in the shoot was much slower and to a lesser extent than in mature pods with seeds, while the dry matter in the shoot degraded faster and to a greater extent than in the pods. In comparison with other forages (Lucerne, Eragrostis and Veld grass), Leucaena forage experienced a time lag of 6 hours before nitrogen could start degrading unlike the other three forages which did not have time lags. However, the dry matter in Leucaena forage did not experience any time lag, which gave Leucaena forage the best performance among the four forages. Lucerne on the other hand, had more readily available RDP, while Leucaena had more UDP. The effect of supplementing low-quality forages with varying levels of Leucaena forage was that the combinations between Leucaena and Veld grass gave better performance than the combinations between Leucaena and Eragrostis grass. Crude protein is the limiting factor in the performance of low-quality forages. Therefore, the supplementation of low-quality forage with Leucaena resulted in higher feed intake, digestibility and passage. The addition of Browse PlusTM increased the daily feed intake, the production of rumen ammonia and volatile fatty acids significantly. However, it did not have a significant effect on the rumen environment and the proportions of volatile fatty acids. The incubation and colour detector methods for the detection of Synergistes jonesii bacteria in the rumens of sheep were found to be simple, reliable and fast. It was confirmed that Synergistes jonesii bacteria can persist for more than four months in the rumens of sheep through autumn and winter drought without Leucaena forage in the diet. It was also shown that seasons have an influence on the level of mimosine in Leucaena forage. Hence, it was recommended that the forage has to be utilised fresh in summer when the level of mimosine is lower to minimise the risk of toxicity.<br>Agriculture, Animal Health and Human Ecology<br>D. Phil. (Environmental Science)

碩士<br>國立臺灣大學<br>園藝學研究所<br>103<br>Enoki mushroom was known as containing FIP-fve, a fungal immunomodulatory protein with several biological activities including anti-allergy, anti-tumor, and immunomodulation, and it showed a high potential as a good functional ingredient. The development of a successful health food product demanded the necessary requirements: (1) its ingredients should provide healthy and functional benefits with significant science evidences, (2) its functional compartments should be determined, and (3) the levels of the bio-activating compartments should be assured. Nevertheless, it lacked an appropriate analytical method available for FIP-fve analysis currently, which limited the utilization and application of enoki mushroom as a functional ingredient. Therefore, the aims of this study were to establish and to validate an analytical method as a quality control indicator of FIP-fve determination. In addition, the processing technologies to dehydrate the mushroom, to retain most of FIP-fve contents, and to eliminate the activity of hemolytic protein flammutoxin (FTX) were researched. Moreover, the bioaccessibility of FIP-fve within enoki juice and products were performed in this study. First, we established and validated a HPLC method for FIP-fve determination. Through considering its specificity, linearity, accuracy, precision and quantitation limit, the results showed that this method was reliable and could be applied for subsequent analysis. Second, we studied the variation of FIP-fve contents in dried enoki mushroom, to figure out the best dehydration conditions for industrial production. The contents of FIP-fve showed no significant difference among vacuum freeze drying, vacuum microwave drying and hot air dehydration methods. Moreover, content of FIP-fve would be markedly dropped while the dehydration temperature was risen. Third, we investigated the processing stability of FIP-fve and FTX. Mushroom products exposed to gamma radiation presented no discernible difference in FIP-fve content. In addition, freeze dried mushroom yielded the highest level of FTX, which was followed by hot air dehydration and microwave drying, respectively. As the same as FIP-fve, content of FTX was dropped significantly while temperature rising and it was found that the hot air dehydration at 70℃ could not completely destroy the hemolytic activity of FTX. In order to provide a safe mushroom preparation, the mushrooms were preheated and treated using hot water at 60℃ before hot air dehydration at 50℃. Under this hot-water treatment, content of FTX dropped significantly and retained most of the FIP-fve levels. Forth, FIP-fve was found to be slightly degraded when using the model of mimicked stages of digestion in stomach and intestine. FIP-fve was not degraded when using the mimicked continuous gastrointestinal digestion model. In conclusion, this study made comprehensive researches of FIP-fve preparation and provided more evidences for enoki mushroom as a functional food ingredient for health food utilization.

Chicken nuggets are commonly made with varying levels of textured vegetable proteins such as soy and wheat, for their ability to bind water and their meat like conformation. This project compared textured wheat proteins and soy proteins at 10%, 20%, 30%, and 40% in both emulsified and non-emulsified chicken nuggets. A total of 6,048 chicken nuggets were evaluated in replications for batter breader pickup (%), par fry yield (%), cook loss (%), L*, a*, b* color value, texture profile analysis, and sensory analysis. Analysis was conducted for all four concentrations of wheat and soy treatments then compared to each other and an all-white meat chicken nugget control. All data was analyzed with a α <0.05 using SAS with PROC GLM and Duncan’s MRT, except for sensory data which was analyzed as a complete randomized block design using analysis of variance with a α <0.05, and was analyzed using SAS with PROC GLM. Results indicated that no notable trends were apparent in the quality testing. A trained sensory panel determined that Soy flavor was more detectable at 20% and 30% than wheat flavor was at similar levels. The results indicate that wheat proteins can replace soy proteins for functional properties in both emulsified and non-emulsified chicken nuggets at all concentrations evaluated. It was also determined that wheat proteins could be used at levels up to 30% without imparting a noticeable flavor.

Wheat distillers dried grain with solubles (DDGS) is a co-product of ethanol production, primarily utilized as an animal feed ingredient. Reduced protein quality, a highly energy-intensive drying process, and product variability are some of the challenges that currently confront its production in western Canada. The main focus of this research undertaking was to examine, on a laboratory-scale, the effect of condensed distillers solubles (CDS) : wet distillers grain (WDG) blending ratio and drying conditions on the protein quality and physico-chemical characteristics of wheat DDGS. The potential of microwave-based drying methods in minimizing protein damage and energy consumption was investigated. An auxiliary case study was also conducted in the Philippines to apply the knowledge and skills acquired from the PhD research undertaking to a related problem situation in a developing country. It aimed to provide more information about brewers spent grain (BSG) supply and utilization in Misamis Oriental, Philippines and enhanced the efficiency and safety of BSG utilization as an animal feed ingredient. Laboratory-scale investigations used samples produced at three CDS:WDG blending ratios (by mass): 15:85 (15% CDS), 30:70 (30% CDS), and 45:55 (45% CDS) and dried under forced air convection (40-120C), and under microwave (420 – 805 W) and microwave convection (nominal settings of 130C-30% power to 190C-30% power) methods using a domestic microwave oven. Freeze-dried samples were used as standards in evaluating chemical composition and color of wheat DDGS. As CDS level in the blend was increased, protein and ash content of freeze-dried samples increased while fat, acid detergent fiber (ADF) and neutral detergent fiber (NDF) content decreased. These trends were attributed to proximate composition differences between CDS and WDG fractions. The CDS fraction had higher protein and ash and lower fat, ADF, and NDF contents compared to WDG. Variation in the CDS:WDG blending ratio employed in the source ethanol plant could be one of the factors contributing to the observed proximate composition differences between two ethanol plant-sourced wheat DDGS samples. This was verified through proximate analyses of: (i) plant-sourced wheat DDGS samples from two production batches; (ii) CDS and WDG samples obtained on the same production date; and (iii) laboratory-produced wheat DDGS samples at varying CDS:WDG blending ratios. Protein, ash, and NDF contents of forced-air convection-, microwave-, and microwave convection-dried samples also showed strong linear relationships with CDS level. Fat and ADF content, however, did not exhibit similar strong relationships with CDS level, indicating the influence of drying conditions. Maximum lysine and minimum acid detergent insoluble crude protein (ADICP) contents were achieved in blends with the highest CDS level (45% CDS) and dried under lower drying temperature (80C), microwave power (676 W), and microwave convection (150C-30% power) settings. Microwave- and microwave convection drying achieved desirable protein quality associated with lower temperature drying under much shorter times. Laboratory-scale drying of ethanol plant-sourced wet distillers grain with solubles (WDGS) under forced air convection produced DDGS samples with decreased lysine content as drying air temperature was increased. In terms of physical properties, dried samples with higher CDS level were significantly finer, denser, less flowable, less dispersible, have lower thermal diffusivity and higher internal friction coefficients, and produced denser and stronger pellets. Color parameters of freeze-dried samples were significantly affected by CDS level. As CDS level increased, lightness (Hunter L) decreased while redness (Hunter a) increased. The color parameters of forced-air convection-, microwave-, and microwave convection-dried DDGS samples did not, however, exhibit similar linear trends with CDS level as these were also affected by drying conditions, such as drying air temperature and microwave power level. Effective moisture diffusivity values, estimated from the drying data, were also significantly affected by drying conditions (drying air temperature and microwave power levels), CDS level, and interaction between drying air temperature and CDS level. Effective moisture diffusivity decreased as CDS level was increased. Physical properties of two commercial (ethanol plant-sourced) wheat DDGS samples, as affected by moisture content, were also assessed. Techno-economic evaluation results indicated that complete replacement of the conventional hot air drying with microwave drying technology was not yet economically feasible. Although energy consumption during drying was substantially reduced with the use of microwave energy, the cost of electricity to generate microwave energy was high. Incorporating microwave drying toward the end of the hot air drying process was seen as the more economically viable alternative. Drying of BSG was not commonly practiced in Misamis Oriental, Philippines. The material was typically stored in open concrete bins and commonly fed to dairy cattle in its wet form. A prototype batch dryer, powered either by solar or biomass energy, was developed to improve shelf life and safe use of BSG. Initial tests showed that drying spent grain using a biomass furnace was feasible. Operating the dryer using solar energy was not an attractive option because of the long drying time. Basic physical attributes, proximate composition, and moisture sorption characteristics of the dried BSG were also determined. Practical implications of the results of these two studies to their respective local contexts were discussed. Recommendations to further improve understanding of wheat DDGS protein quality and physico-chemical characteristics, BSG dryer performance, backyard farmers’ sustainable access and safe use of BSG were also presented.

碩士<br>國立中山大學<br>資訊工程學系研究所<br>98<br>For understanding the function of a protein, the protein structure plays an important role. The prediction of protein structure from its primary sequence has significant assistance in bioinformatics. Generally, the real protein structures can be reconstructed by some costly techniques, but predicting the protein structures helps us guess the functional expression of a protein in advance. In this thesis, we develop three terms as the materials of the fitness function that can be successfully used in protein backbone structure prediction. In the result of this thesis, it shows that over 80% of good values calculated from our fitness function, which are generated by the genetic programming, are better than the average in the CASP8.