In this paper, a kind of CMS was synthesized from Waxy corn starch by using chloroactic acid, accompanying withethanol as reaction solvent and sodium hydroxide as proton acceptor. And the paste properties of CMS have been studiesincluding the retrogradation, freeze-thaw stability, clarity and the anti-mycotic characteristics, the effects of pH values and theeffects of media such as cane sugar, sodium chloride and Ca2+. The results indicated that the Waxy corn carboxymethyl starch hasshown fine properties of lower retrogradation, better freeze-thaw stability , strong anti-mycotic charicteristics, and higherclarity. The sodium chloride and Ca2+ have shown better effects on their paste viscosity properities.

The purpose of the study was to isolate the peptide containing carbohydrates from soy protein hydrolysate, andto identify the peptide -carbohydrate linkage. β- Conglycincin was prepared from soy protein. The relative purity and thecarbohydrate content of it was 75.5% and 3.23%, respectively. And thenβ- conglycincin was hydrolyzed with Alcalase. Elutionpattern of β- conglycincin hydrolysate was obtained after it was analyzed through gel chromatography (Sephadex G-25).According to the elution patterns the hydrolysate was divided into two fractions P1 and P2. Results showed that the fraction P1was peptides containing carbohydrate about 8.23%. Thin-chromatography indicated that the peptides (P1) were combined withthe carbohydrates. Namely, fraction P1 was glycopeptides.

The properties of endogenous protease in the prawn(Metapenaeus affinis)head were studied.According to theproperties of endogenous protesase,the technology of hydrolyzing by endogenous protease was conducted.The optimum contentof free amino acid was obtained after 4h,under the hydrolytic conditions of solid-to-liquid ratio 1:2,temperature 60℃ and pH7.06,and the optimum content of TCA soluble peptide was obtained after 4h,under the hydrolytic conditions of solid-to-liquidratio 1:2,temperature 50℃ and pH8.2.

The effects of temperature,pH,denaturant(urea)and metal ions on the viscosity of pullulan solution were studied.The viscosity of pullulan solution went up from 10℃ to 20℃,but was kept constant between 20℃ and 70℃.The pH of thesolution showed little effect on the viscosity and denaturant results in increase of the viscosity of pullulan solution slightly.However,metal ions could increase the viscosoity of pullulan solution obviously,among which the effect of Mg2+ was thegreatest and Na+ the least.The enhancement of the viscosity of pullulan solution was proved to be the result of the incrementof molecular weight.

The water solubility of spirulina platnsis was improved by Spirulina platansis protern enzymatic hydrolysis.Forraising efficiency of Spirulina platansis protein enzymatic hdrolysis,promotion effect of ultrasonic on enzymatic hydrolysis wasstudied.Under same factors and levels the contrast orthogonal experiments were studied Experimental results indicated thathydrolysis rate was 52.25% without ultrasonic pretreatment Under the conditions as ultrasonic treatment time 20min,substrateconsistence 3%,temperature 40℃,pH10 and enzymatic hydrolysis time 7h,hydrolysis rate was 67.05%,With ultrasonicpretreatment,the hydrolysis rate increased 15%.

Transglutaminase concentration, pH, temperature and reaction period were selected to study the gelling capabilityof proteins including SPI, Casein, WPC, Egg White and Gelatin in this paper. The results showed that the great improvement ofgelling capability could be achieved when transglutaminas concentration was10～40U/g.pro, temperature 4～60℃, pH6～7 andreaction period 50～300min.

The paste properities of Buckwheat starch has been studied in contrast with three kinds of starch, namely wheatstarch、maize starch and potato starch.The results suggested that the gluting temperature of Buckwheat starch was similar tothat of wheat starch,but lower than that of maize starch and potato starch.Both the stability of hot visciasdity and cold visciasdityof Buckwheat starch was strongest among four kinds of starch.The gelatipficlation and the precipitation of Buckwheat starch werealso more prowerful than these of other three kinds of starch.It also showed that the transparency of Buckwheat starch wasinferior to that of wheat starch、maize starch and potato starch,but its stability of freezing and melting was better than that ofother three kinds of starch.

The adsorption performance of TP (tea polyphenols) was investigated in expanded bed with the resin H103. Theresults from the analyses of static and dynamic adsorption suggested that the adsorption effect of tea infusion in expanded bedwas better than in packed bed. The adsorption isotherms might be described by Langmuir equation and the adsorption kineticsequation expressed as At=aeb/t. Furthermore, the adsorption amount could be improved in expanded bed by adjusting theconcentration of tea extracts.

The antioxidant components from sweet potato leaves were extracted with methanol,and then divided into a fewgroups with different organic solvents.The antioxdant activity of components from various extracts and partly purified ingredi-ents was investigated.It was found that the components from methylene chloride、ethanol、ethylacetate、acetone andpurified butanol components all possessed antioxidant activity.The antioxidant activities of components from methylenechloride、ethanol and purified butanol componts respectively were stronger than the antioxidant activity of 0.02%BHT.Thepurified butanol-component and thyl acetate-component B belonged flavonoid and polyphenol respectively.

The present paper describe experimental results on particle velocity profiles obtained for single particle flows ofsolid-liguid through vertical pipes(up-flow).A video recording technique has been used to determine both the particle axial velocityand the radial position of the particles.And the slip velocity for single particles has been compared with predicted values byusing literature correlations modified to take into account the non-spherical shape of the particles and the non-Newtonianbehaviour of the CMC solutions.The predicted values were in general very close to experimental values.The effects of flow rateand particle size on the particle velocity profiles were also discussed in this paper.

In this article, response surface analysis method was used to optimize conditions of hydrolyzing haemoglobin byprotease, and the mathematical model for the process of hydrolyzing haemoglobin was established. At last, for the reasons ofboth technics and cost. The optimal conditions were pH7.0, 55℃and enzyme/substrate ratio 0.0048AU/g.

The polyphenol oxidase has been extracted from Dioscorea. The kinetic characteristics of polyphenol oxidase inDioscorea were studied with spectrophotometer. The results showed that the optimum pH was 5.8 and temperature was 20℃.The value of Km and Vmax was 1.82mol/L and 1.11(ΔOD/min) respectively.The effect of inhibitors on activity of PPO wasstudied in this paper as well.

Compared with the liquefaction effects with BAA α- amylase and heat-resistant α- amylase(Termamyl 120L, TypeS), Termamyl 120L was selected to liquefy chestnut starch.With the studies of mono–factor ,the optimum liquefactionconditions were: the chestnut solid/water=1:5, liquefaction temperature 90℃,pH6.0, the dose of α- amylase 7U/g andliquefaction time 60min. Then, NovozymTM AG saccharifying enzyme was used to saccharify chestnut starch dextrin that wasliquefied by Termamyl 120L. With the indexes Dextrose Equivalent(DE%) and the yield of dextrose(g/100ml) , the optimumsaccharification technology conditions were defined by orthogonal experiments.The results indicated when saccharificationtemperature was 60℃,pH4.5 and the dose of NovozymTM AG was 80U/g of the chestnut solid, the DE% and the yield of dextrose(g/100ml) could be arrived at 48.9% and 4.52g/100ml espectively after 90min saccharifying.

L. dorsi samples from pork before rigor mortis were taken and divided into two groups. The samples of one groupwere heated in water to 45, 50, 55, 60, 65, 70, 80 and 90℃ respectively. The samples of the other group were first cured in 1%,3% and 5% NaCl solution respectively and then heated to 72～75℃. All the samples were prepared into SEM and TEM specimensand the structure of the myofibrils was studied. Heating has an evident damaging effect on the myofibril structure. 40～50℃ inducedsuper-contraction of the myofibrils. At 55, 60 and 65℃, super-contraction intensified to some myofibrils while others under-went no super-contraction, together with a mild damage to the structure due to heat-induced protein denaturation. More andmore myofibrils with no super-contraction were observed at 70, 80 and 90℃, along with rising of the temperature. Coagulationof the myofilaments became more severe, which induced shortening of A-band and break of I-band, and the structure of themyofibrils was severely damaged. Higher temperatures resulted in even greater breakage. Curing with NaCl has the effect ofenhancing structural damage to the myofibrils and preventing severe contraction while heating, especially at the concentration of3%～5%.

After using a simple but efficient mini-bioreactor (2L) we equipped to study the effects of carbon source, nitrogensource and initial pH of fermentation broth on the production of microbial transglutaminase (MTG) by a new potent strain,Streptomyces sp. WZFF.L-M168 isolated from soil and preserved in our laboratories. The incubation conditions were established.The production was scaled up to 20 L and 200 L jar-fermenters through the utilization of on-line control techniques, and then thetechniques for batch fermentation of MTG were set up. The experimental results showed that the optimal processing param-eters achieved were 1.5% glucose and 1.0% soluble starch for the carbon source, 2.0% multi-peptone for the nitrogen source,initial pH 7.0, inoculum ratios of 5%-10%, that the following conditions were suitable during the MTG production with on-linecontrolled supervision: temperature 30℃±0.5℃, pH 6.6～6.9, aeration rate 0.8～1.1 vvm and agitation speed 300～400r/min.Under these conditions, the L-M168 strain could stably produce MTG higher than 2.75U/ml.

This paper reported the studied results oning funcoidan from the kelp Laminaria japonica Aresch. Theabstracting conditions were including 8 times of 0.1mol/L HCl for dissolvent and 2h to abstract. Afterward, 70% saturation degreeof ethanol was used to purify the crude funcoidan. The yeild rate was 2.1% of the raw kelp. The technological processes reportedwere mild and the products were provided with high security and bio-activity because of no harmful elements and chemicalspolluted.

HCl treated granular starches provided a microporous matrix material adapted for absorption and release of functionalcompositions.The amount of vitamins and other functional compositions absorbed by microporous starch granules was much largerthan by original starch granules.The microporous starch granules could be derived by crosslink to enhance absorptive and structuralproperties.

Rice and starch syrup were isolated from long rice or broken rice by amylase. The results showed that the contentof rice protein was 59.82 percent by adding 5u/g amylase enzyme, pH6.3～6.5. The content of ash could be decreased to 1.52percent by rowing isolation. The content of fat could be decreased to 2.72 percent by cellulase and lipase. The content of proteinin the rice concentrate protein was 70 percent, recovery was 73.96 percent.

Removing of toxic component -ginkgolic acids test from Ginkgo biloba leaves by Supercritical CO2 Fluid Extractionwas studied. The effect of operating pressure, operating temperature and total volume of CO2 on rate of removing ginkgolic acidswere investigated by using orthogonal experiments. The results showed that ginkgolic acids in Ginkgo biloba leaves could be removedeffectively by Supercritical CO2 Fluid Extraction. The optimum extraction conditions were obtained at 30MPa and 60℃ with totalCO2 volume of 600L. The rate of removing ginkgolic acids could be up to 79.1%. The content of ginkgolic acids in extracted leavesof Ginkgo biloba by Supercritical CO2 was 0.25%. The new method was developed for a high quality Ginkgo biloba teasproduction.

The preparatioon and performance of chitosan membrane were studied in the paper. The plant pigment enrichmentof chitosan membrane was discussed. The experiments showed that 2% chitosan membrane has better enrichment on pigment ofradish and that the recovery of the pigment was 84%. It provided new method for distilling of natural edible pigment.

To study the effects of pumpkin juices by fungi, eleven different edible fungi were cultured in 10 different pumpkinjuice media. The results showed that all kinds of the pumpkin juice could be suitable natural nutrient cultures for the edible fungi.Three types of edible fungi and 3 different pumpkin juices were used for further analysis to optimize conditions of submergedfermentation experiments. Based on the experiments, the optimum techniques of drying and preparing powder and the approachesof concentrating ferment cultures were selected. Orthogonal test indicated that there were no significant differences in metabolismand utilization of 3 types of edible fungi in pumpkin juice. The optimal ferment conditions were: (1) 20% of solidity consistencepumpkin juice; (2) ferment temperature 26℃; (3) ventilation rate 1/1.5 and (4) edible fungi with 160 r/min. After 72h of fermentation,liquid was concentrated to solidity content (25%) followed by spraying and dring completely under the conditions of air-inlettemperature 135℃, air-outlet temperature75℃, nozzle pressure 2.5kg/cm2, respectively. The product showed faint scent, yellow-white, no toxic. The total amino acid was promoted by 2.33 times compared with normal powder and water content was reducedto 11.0%. The size of powder fineness was of 100～120 sieve meshes and sugar content was lower than 1.0%(g/g) as well. Thenutrient effects such as reduction of the blood glucose and prerention from rising of blood glucose on the diabetic mice werealso manifested.

A strain XZ3, of high protopectinase activity, was screened out from 24 samples originated differently. Its enzymaticactivity arrived at about 126.4U/ml. The strain was identified as Aspergillus sp. by surveying the colony and sporangiumconformations. Studies on the pH, the content of reducing sugar, the weight of wet mycelium and the PPase and PGase activityof the fermentation system , determined in different time, showed that in the course of fermentation, the volume of reducing sugarincreased quickly in the early stage while decreased quickly when the mycelium was in logarithmic growth stage. The pH keptstable in the fermentation. The change of enzymatic activity was synchronous with the growth of mycelium and the ratio ofPPase and PGase activity kept constant to a certain extent.

The new technical conditions for the preparation of Ginkgo biloba extract were studied. The leaves of G.biloba wereextracted with petroleum ether and then 80% ethanol under reflux. The concentrated extract was treated with water, clarified andthen filtred. The necessary components in the filtrate were adsorbed on macro reticular resin, and eluated with 75% ethanol. Thealcoholic eluate after concentration, was spray dried and the final G.biloba extract was given with a flavonoid content>24% anda lactone content>6%.

Mannoprotein abstracted from spent yeast has shown significant effect to wine tartar stability when added into wine.It could keep the tartar stable in white wine, but it showed no effect to the tartar in red wine. When mannoprotein was added intowine, the conductivity of the wine would increase. The descendant value of conductivity would fall when using the POLAR POINTMINI CONTACT to check the cold stability of the wine. When excessive mannoprotein was added, the possibility of non-crystal precipitation would increase.

The Monascus was separated from the red furu(fermented bean curd) made in China with medium of malt wortdepending on the trait of Monascus growth . The agar medium of malt wort , rice medium , the medium of soybean sprout extractand the fermented medium were used respectively to purify strain of the separated Monascus. It showed the good effect of purityfor the rice medium . The experiment showed that Monascus was a kind of mold with anti-acid and anti-alcohol properties. Thecolony of Monascus revealed shape round on the agar medium of malt wort , and started growth at 32℃ for 48 hours. The colonycolour became from white, light-pink, and red to purple, and the all colony of Monascus showed purple colour after 12 days. Withobservation of microbioscope the hypha of Monascus had no separation membrane, but with multi nuclei and multi branch, whilesporodochium sited the hypha top,with mono-sporodochium or a chain of sporodochium and a round cleistothecium.

Vacuum cooling technology on cooked meat products could obtain high cooling rates,based on the principle of thehydrous material under vacuum and sealed conditions could rapidly evaporate water and cooled.Traditionally,vacuum coolingtechnology had a limited range of application such as to vegetables and fruits.This research had an application of vacuum coolingfor cooling cooked meat.The results showed that to cool the same cooked meat products from 95℃ to 20℃,this vacuum coolingrate was 20 times quicker than the slow air cooling rate.The other advantages would include shorter processing times,improvedproducts shelf life,quality and safety.The effect about the vacuum cooling to the products mass loss was also discussed.

Walnut oil, abundant in many kinds of unsaturated fatty acids, has been widely used in food industry and medicineindustry, etc. In this paper, better solvent for ultrasonic extraction (UE) of walnut oil, was chosen first. Then the effects oftemperature, ratio of the weight of walnut to the volume of solvent and UE time were investigated in detail. The results by anorthogonal experiment indicated that the effectiveness of factors on oil yield was in this order: extraction temperature> ratio ofthe weight of raw material to the volume of solvent>power and frequency of ultrasound>extraction time. The technologicalparameters optimized by orthogonal test were as follows: extraction temperature was 60℃,ratio of the weight of raw materialto the volume of solvent was 1:4.5, power and frequency of ultrasound were 300W 25kHz,respectively and extractin time was60min.Compared to the solvent extraction, the ultrasonic wave extraction could reduce the solvent consumption, decrease theextracting temperature and save the extracting time.

Optimum conditions of a new mineral protein salt made by hydrolysis of soy protein isolate, whose molecular weightwas under 10 kDa chelated with Zinc was studied. The results showed that the best conditions for this chelate was: the concentrationof soybean peptide was 4%,the mass ratio of soybean peptide to Zinc 2.25:1 ,temperature 6℃,pH 5.0,and the chelate time40min.

After wheat germ was degreased by supercritical carbon dioxide ,the method of dissolving wheat germ protein byalkali and of deposition by acid was applied.The wheat germ protein was hydrolyzed by single and complex protease respec-tively in 8 kinds of proteases for antihypertensive peptide.Peptides activity was determined by high performance capillaryelectrophoresis. The hydrolyte obtained by alkaline protease showed the highest activity, with the optimum functionary pH as9 and temperature as 50～55℃,The quantity of protease used was 24AU/kg。

The color stability of water extract of Lucium barbarum was studied. It showed that different temperature, pH,mineral ion, and light would affect the color stability of water extractive juice Lucium barbarum of significantly.

This article researched the ways and the conditions how to use the acidity alcohol to extract the whole alkaloid inthe amorphaphallus konjak.The results showed that the better technical conditions to extract the whole alkaloid with the acidityalcohol which pH statistic form 2 to 3,and the temperature which warm-up with water is about 55℃,extract it 3.5h,theconcentration in alkaloid is 0.20%～0.28%.

The headspace aroma compounds of the powder of Black Piper Nigrum L.were investigated by gas chromatography-mass spectrometry.The headspace volatiles were sampled by solid-phase microextraction(SPME).SPME sampling was con-ducted with 30μm PDMS fiber at 25±5℃ for 40min.The fibers were desorbed in a GC injection liner at 250℃for 5min.ACapillary column(WCOT FUSED SILICA 30m×0.25mm ID COATING CP-SIL 8 CB-LOW BLEED/MS DF=0.25μm)wasemployed in GC/MS analysis.Initial oven temperature was kept at 40℃ for 5min,then raised to 250℃ at 3℃•min-1,and keptat 250℃ for 5min.The chemical constituents of three samples of Black Piper Nigrum L.produced by different companies wereseparated and identified by GC-MS.A total of 53 volatile compounds were identified and the β-Caryophyllene,3-Carene, β-Phellandren,α-Copaene,δ-Elemene,β-Pinene and α-Humulene were the most abundant aroma compounds from the powdersof Black Piper Nigrum L. In this study,headspace SPME-GC-MS could afford a simple sampling method for the headspacearoma compounds of the powder of Black Piper Nigrum L.and could be used to distinguish the kinds of powder of Black PiperNigrum L.produced by different companies.

L. monocytogenes was incubated into non-selective enrichment broth TSBYE and selective enrichment broth UVM-LEB, DFB and FB with different temperatures. Comparing the growth curve, the highest growth temperature and the bestgrowth amount in TSBYE, UVM-LEB, DFB and FB were obtained. The growth of L. monocytogenes was evidently inhibitedby the selective media and the inhibition of FB was better than UVM-LEB and DFB,while the inhibition of DFB almost equaledto UVM-LEB. The lowest measurable concentrations of L. monocytogenes in UVM-LEB, DFB and FB were 5.2/ml 、52/mland 5200/ml respectively after 24 hours incubation,and 0.52/ml、0.052/ml and 0.52/ml respectively after 48 hours incubation.As selective enrichment broth, DFB and FB were better than UVM-LEB.

Aroma components of smoked bacon were extracted by steam distillation.At the same time,the receiving flaskcontained 200ml ether absolute and cooled with ice-bath.The distillate was extracted by ether absolute,after which the organiclayer was separated,dried with anhydrous Na2SO4, and removed ether until 10ml by N2. The components obtained was analyzedby gas chromatography/mass spectrometry(GC/MS).43 compounds were identified.The identified constituents repre-sent 98.89% of the peak area of the volatiles in smoked bacon.The key aroma compounds in smoked bacon are phenol, 2-methylphenol, guaiacol, 2,4-dimethylphenol, 2-methoxy-5-methylphenol, 4-ethylguaiacol, eugenol,etc.

Callus cultures induced from hypocotyl and cotyledon segments of Maackia amurensis have had the capacity forbiosynthesis of isoflavones. HPLC analysis showed that the callus cultures have accumulated formononetin, genistein and daidzein,the three representative isoflavones found in the heartwood of M.amurensis. The average contents of formononetin, genisteinand daidzein in callus cultured for 3 weeks were 53.4, 12.3 and 17.4μg/g cell fresh weight, respectively. Extraction of isoflavonesby ethyl alcohol and ethyl acetate from callus cultures was an effectively impurity-reducing method. Total isoflavones fromcallus cultures have had a remarkable hepatoprotective effect against acute CCl4-hepatitis in mice. Its hepatoprotective effectsof attenuating the activities of serum aminotransferases (GOT and GPT) and elevating the content of serum albumin (Alb) werebetter than those of the glycyrrhizin tablets.

Cholesterol-degrading strains KM-16 was isolated from Tibet traditional koumiss.Using VITEK-32 AutomaticMicrobe Analytic Systems,the isolate was identified as lactobacillus casei.In MRS medium,KM-16 strain showed 51.8% ofcholesterol was degraded.The cholesterol-degrading activities of the strains were mainly due to their bile salt coprecipitionactivity and the cholesterol asimilation.The effects of KM-16 on the total serum cholesterol(TC),triglycerids(TG) and high densitycholesterol(HDL-C)were investigated in artificially-induced hyperlipemial mice.The results showed that the mean values for TCand TG concentrations decreased significantly after feeding 14d while HDL-C in serum increased at the same time.

The effects of Hawthorn, Lotus leaf, Oolong tea and other edible Chinese medicines on lipolysis of rats and on theactivity of pancreatic lipase were studied. According to this formulation the ingredients of weight-reducing tea were determined.Then its anti-obesity function was examined by animal test. The results showed that the activity of hormone sensitive lipase wasincreased by weight-reducing tea and the increase of the release-rate of FFA was 112.9%. The body weight, fat weight and serumlipid levels of model rats with nutritional obesity were significantly decreased, so the function of anti-obesity was effective.

Experiments were carried out with the jujube fruit variety Dongzao. The results showed that when O2 and CO2 wascontrolled at 12%～15% and 0 respectively, Dongzao jujube had a best quality after 100 days storage at 0℃. This treatment couldcontrol the fruit browning and reduce decay. It also could keep the nutrition of Dongzao jujube fruit and mitigate the injury ofethanol.

In order to supply a basis of improving the assessment of anti-oxidative functional health food ,the relationshipbetween protein carbonyl content and protein oxidative injury and its application in the field of anti-oxidation were discussed inthis paper.