The polymerization of mono-substrate food proteins such as sodium caseinate, bovine serum albumin (BSA), glycininand β-conglycinin, β-lactoglobulin(β-LG) andα-lactoalbumin (α-LA) by MTGase were studied by SDS-PAGE combinedwith the technique of imaging. It showed that sodium caseinate and BSA were the best substrates of MTGase, and glycininfollowed next, andβ-conglycinin and whey proteins were poor substrates of MTGase. According to the differences of catalyticvelocity of MTGase towards different proteins, the polymerization characteristics of MTGase against mono-substrate proteinswere discussed. It was pointed out that, both the molecular structure of substrate protein and its surface hydrophobity (So) wereimportant for the catalytic activity of MTGase, and certain pretreatment of substrate proteins could improve the catalyticactivity of MTGase towards proteins (especially for globular proteins).

Improvement in emulsifying property of gluten by microwave treatment was studied in this paper. The orthogonaltest was developed based on studying the effect of pH value, gluten concentration, energy and heating time on emulsifyingproperty and detemined the optimum reaction conditions of improving the emulsifying property of gluten by microwavetreatment.The results indicated that the sequence of importance in improving emulsifying of gluten was: heating time>pH value>gluten concentration>microwave energy. The orthogonal test showed that the optimum reaction conditions were:pH value=10,gluten concentration=9.0%, heating time=100s and microwave energy=560W.At these conditions, the emulsion ability andemulsion stability both reached 100% and the solubility was 37.6%, which indicated that microwave treatment remarkablyimproved the emulsifying property of gluten.

Sucrose possessed eight hydroxyl positions suitable for derivation of three primary and five secondary hydroxylgroups. These eight hydroxyl groups were responsible for the sweetness of sucrose. Strong enhancement of sweetness ofsucrose has been achieved by replacing specific hydroxyl groups, namely those at C-4, C-1’, C-4’ and C-6’, in the glucosyl andthe fructoside units of sucrose, but not at the 6-OH group, with highly lipophilic chlorine atoms. The high sweetness intensityof sucrose derivatives was very stereospecific. Thus it was important to research on the relationship between structure andsweetness of sucrose derivatives. Today, the sweetness mechanism of sucrose derivatives was essentially explained by the AH-B-γtheory and the multipoint attachment theory.

s:The inhibition effect of apple-polyphenol extracts on microorganisms and the effect of pH value,temperatureand inorganic salts on its antibacterial activities were discussed by the method of Oxford-cup tests.The results showed:apple-polyphenol extracts had stronger inhibition effects on the bacteria and the minimum inhibition concentration(MIC) ofapple-polyphenol etracts on the bacteria such as Bacillus vulgaris , Escherichia coli , Pseudomonas et al was of 0.1%. Theantibacterial activity of apple-polyphenol extracts was stable under heating and the apple-polyphenol extracts had the bestantibacterial effects at pH 5～6 with less than 0.3mol/L inorganic salts.

This paper examined the effects of microwave heat time, depth of sample and initial moisture content of the sampleon the stability of rice bran during 6 weeks of storage. Rice bran, stabilized by microwave heating at treatment time 150200s,sample thickness 3070mm, initial moisture content 15.8%21%, was found stable. This rice bran’s increasing rate of FFA wasless than 12% up to six weeks even under unfavorable storage conditions.

This paper researched on a method of heat treatment to inactivate trypsin in Dolichos lablab. The results showedthat heat treatment of legume abstract solution needed less time at high temperatures (95,120,140℃),but the color of legumesolution would be deepened. The basic treatments(pH=12.0)combined with mild temperatures(50,60,70℃) showed that thenutrients lost could be minimized and the treating time could be decreased to half with temperature increas of 6℃.

The relationship between browning degree (BD)and relative ingredients in fresh-cut yams was analyzed during storageperiod. The characteristice of polyphenol oxidase enzyme (PPO) were assayed.The main browning substrate which led to enzymaticbrowning in fresh-cut yams was identified by thin-layer chromatography, HPLC and absorption spectrum. The results were:Thechanges of PPO activity and free phenol concentration in fresh-cut yams during storage were simultaneous and significantly related.This result indicated that the browning in fresh-cut yams was mainly due to the oxidation of phenols.The optimal temperature forfresh-cut yams was mainly due to the oxidation of phenols. The optimal temperature for fresh-cut yam PPO was 45℃,and theoptimal pH was 5.0 or 6.8. The capability of the PPO combining with various substrates was in the following order: chlorgenic acid>catechol> tyrosine>pyrogallol>pyrogallic acid> guaiacol> benophenol.The PPO activity could be inhibited by NaHSO3,EDTA-2Na,Zn(Ac)2,VC,L-Cys and NaCl at varying degrees.Among the inhibitors,NaHSO3 was the most effective,and its inhibition levelcould reach 92%.The main substrate identified for enzymatic browning in yam was chlorgenic acid.

The protein properties in extrude-stabilized rice bran were studied. After extrusion treatment, the solubility ofproteins decreased from 42.2% to 14.3%, while the content of unextractable proteins in residue increased from 23.9% to 56.6%.The solubility of proteins in extrude-stabilized rice bran was also markedly decreased during pH 2 to 12, except at the point ofpH4. According to the graphs of DSC, it indicated that extrude-stabilization seriously denatured the proteins in rice bran. Theultrastructure photos of rice bran under SEM showed that the extrusion destroyed its cell wall structure, which made that theextraction rate of proteins from extrude-stabilized rice bran could not be improved with non-starch carbohydrases treatment .

The functional properties of enzymatically modified SPI with Alcalase were studied in this paper. It was found thatthe capability of holding water, solubility and EAI was enhanced respectively with the increase of the degree of hydrolysis.Thenthe stability of foam and the viscosity were first enhanced and then receded with the enhance of the degree of hydrolysis (4.5%～8.2%) for the modified SPI. It had a good application result for students’ milk.

The ginsenoside Rg had physiological activity. It had three isomers: Rg1 ; Rg2 ; Rg3 . The Rg3 had strong anticanceractivity. In this article, we reduced its molecular orbit according to Hückel molecular graph theory, and obtained eigenmultinomialand characteristic value by using molecular orbital perturbacion theory.

The spores of Streptomyces sp.WZFF.W-12 isolated from soil in our laboratory to produce microbial transglutaminase(MTG) about 0.24U/ml,were precultured and then treated several times by NTG singly and with hydroxylammonium chloridefor complex genetic mutation. The results showed that some mutants were greatly different from the original strain in morphol-ogy of colony, and that these mutation phenomena were related to the MTG productivity and thereafter used for strainselection. first. Then, test of flocculation-precipitation of proteins through MTG cross-linking as the primary screening andexamination test of MTG production as the secondary screening were successively used to select potent strains. An effectivestrain named Streptomyces sp. WZFF.W-12.var HZ-3 was finally obtained from many regenerative mutants. The MTG activityof this new mutant reached 2.18U/ml,which has been increased about 8 times higher than that of the initial strain. Its geneticquality was proved to be stable by experiments, and its physiological and biochemical characteristics were obviously differentfrom the present strains reported producing MTG.

The salt soluble proteins of beef longissimous dorsi muscle was extracted with buffers that contained different levelsof sodium acid pyrophosphate(SAP), sodium tripoliphosphate(STP) and sodium hexametaphosphate(HMP) by orthogonaldesign L25(56).The heat induced gels of the salt soluble proteins were prepared.The water-holding capacity (WHC)and theultrastructure of the gels were investigated. The results showed that effects of SAP and STP on WHC of the gels weresignificantly different(p<0.0071).It was interested to see that effects of the interactions between SAP and HMP、SAP andSTP、STP and HMP on WHC of the gels were significantly different (p<0.0001).The average WHC of the gels with additionof 0.3% SAP(98.375%) was significantly higher than that with addition of 0.1%,0.15% and 0.2%SAP(81.652%,84.384% and78.987% respectively)( p<0.05).The analysis of electric scan microscopy showed that the gels with different WHCs had agreat diversity of the ultrastructure.There were denser,more uniform structure and smaller lattices for finer and smootherstrands in the gel of 99.5% WHC rather than that in the gel of 90% WHC.

The crude cellulase of Trichoderma reesei was purified twice by ammonium sulfate fractionation, dialysis andSephadex G-100 gel filtration. The purified cellulase showed that the four distinct protein bands assayed by SDS-PAGE,showed molecular weights about 74,000、55,000、47,000、26,000, respectively. According to the molecular weight andconcentration, the four compositions were assayed as β-glucanase, CBHI, CBHII and EGI. The optimal degrading conditionsfor cellulase obtained were pH 5.0 and 50℃. The enzyme was stable between pH4.0 and 6.0, and at a temperature below 50℃.When innocubated at 70℃ for 30min, 90% of enzyme activity would be lost. When pH was beyond 8.0, almost all enzymeactivity would be lost. The enzyme activity was distinctively inhibited by metal ions such as Hg2+、Ag2+、Al3+、Pb2+ andFe3+, but enhanced by Mn2+、Co2+、Fe2+、Zn2+ and Ca2+, By Na+、Mg2+、Ba2+、Cu2+ and Ni2+ it had no significanteffect.

In this paper, the protein of CGM (Corn Glulen Meal) was hydrolyzed by Neutrase and Flavorzyme. The methodof bienzyme hydrolysis of CGM was studied, and the hydrolysates were analyzed. The results indicated that the optimumhydrolytic conditions were: S%=0.9%,S/EF=30,EF/EN=8,when pH=6.7,T=47℃ and hydrolysis time 40min. The indexes ofDegree of Hydrolysis (DH%), Yield of Acid Soluble Peptides (YASP%), and Nitrogen Solubility Index (NSI%) were 32.82%,87.46%, and 37.43% respectively. The contents of the hydrolysates were: Amino Acid 4.84mg/g Pr and Poly-peptide is 181.86mg/g Pr.The molecular weight of poly-peptide was about 1089 Dal to 1728Dal.

In this experiment, the natural pigment of Vaccinium vitis-idaea linn has been purified, and its spectrum characterisicdetermination was described afterward. The effects caused by temperature, illumination and pH on the stability of Vacciniumvitis-idaea linn pigment and the reducing quality of the pigment have been studied. Food addiitives added into as enhancers, havebeen studied emphatically. Orthogonal experimental design was put up with four food addiitives having better stabilizingeffect. The optimum stable conditions were : the concentration of succinic acid, trans-ferulic acid, para-hydroxybenzoic acidand naringin was respectively 0.09%, 0.03%, 0.08% and 0.01%.

In this experiment, the natural pigment of Vaccinium vitis-idaea linn has been purified, and its spectrum characterisicdetermination was described afterward. The effects caused by temperature, illumination and pH on the stability of Vacciniumvitis-idaea linn pigment and the reducing quality of the pigment have been studied. Food addiitives added into as enhancers, havebeen studied emphatically. Orthogonal experimental design was put up with four food addiitives having better stabilizingeffect. The optimum stable conditions were : the concentration of succinic acid, trans-ferulic acid, para-hydroxybenzoic acidand naringin was respectively 0.09%, 0.03%, 0.08% and 0.01%.

In this experiment the flavonoids in peanut hulls with strong antimicrobial activity were found in ethyl acetatecomponent by methanol extraction and then successive polarity-increase solvent extraction to monitor the antimicrobial effect.Through base-acid precipitation, and TLC purification three compounds (1# 2# 3#) were obtained and 2# was confirmed by UVchemical structure analysis as Luteolin (the yield was 0.53 %) to have antimicrobial activities against Staphylococcus Aurous andBacillus subtilis , while 3# to have activities against Staphylococcus Aurous and Saccharomyces. 1# should even broader antimicrobialeffects on Staphylococcus Aurous,Saccharomyces , Bacillus subtilis,and Penicilliam. According to UV, 1# might belong toflavanones, and need to be determined further.

A technology for extraction of caffeine from tea with super- critical CO2 as solvent was optimized on the basis of experimentalresults. The effects of pressure, temperature, flow and entrainer on the extract-rate and relationship were investigated. A two-stageextraction and two-stage separation procedures with rare alcohol as entrainer were established. The optimum parameters were found.Chemical analysis revealed that although the caffeine was extracted, the special flavor of tea was retained.

The preparation process of biocatalyst by immobilizing yeast cells in the honeycomb-like ceramics was studied. Theoptimum process conditions, that is, adsorbing 30min and continuous culturing 2h in the reactor at 14℃, were achieved. Underdifferent temperature, the kinetic models of the honeycomb-like ceramics for adsorbing yeast cells also were obtained.

Effects of different culture conditions on the ice-nucleation activity and the output of cells were studied in this paper. Theresult showed that the total ice-nucleation activity was affected by various culture time ,various temperature, low temperature induceand the pH of medium. The optimum clclture conditions were culture temperature 18℃,the pH of medium 6.5,culture time 32h.

Fermentation is one of potential methods for producing lycopene industrially by Blakeslea trispora .The effect ofthe modulator on lycopene fermentation was investigated. The results showed that triton-X100 had little effect on fermentation,but span-20 and β-ionone could enhance the productivity of lycopene significantly. The content of lycopene in the mediumreached 98.6mg/L by adding 1g/L span-20. The content was 3 times as much of the control experiments.

Optimal conditions for the extraction of flavonoids from propolis with water bath and ultrasonic wave were studiedby using orthoganol design. The results showed that the optimal conditions for the extraction with water bath were 75℃,25:1of 70% alcohol solution to propolis weight ratio and extraction for 1h. The optimal conditions with ultrasonic technique were20:1 of 75% alcohol solution to propolis weight ratio and extraction for 20 minutes. So the ultrasonic technique used gave betterresults than water bath in this work. The content of flavonoids in the extraction liquid was as high as 45.5%.

The results showed that the strawberry was a good material suitable for brewed wine because of no peels and kernels,while the favor taste and unique fragrance were abundant in sources. But the brewed wine of strawberries during natural fermenta-tion yielded less alcohol and was easly contaminated.The reason was due to lack of enough sugars in strawberries. The alcohol contentsand qualities of brewed wine of strawberries were significantly improved during forced fermentation by adding dry and active grapeyeasts and sugars. Moreover, the results were better in 11 quality indexes than those during natural fermentation. The growth ofother bacteria was availably restrained with 6080 mg/L SO2 added into the fermentable liquid. The fermentation of strawberrieswas optimum at the temperature 21～23℃. The forced fermentable process of strawberries with sugars was investigated in thisarticle.

In order to get the low alcohol、the high-quality cider, or wine yeast-1, 2, 3, and 4 were respectively added intofresh apple juice and concentrated apple juice. The experiments indicated. Compare with the concentrated apple juice, the freshjuice fermented quickly and smoothly, more alcohol was produced, and more variation of titratable acidity was found duringfermentation the new ciders had lighter colour and lower soluble solids and residual sugar. If wine yeast was different, the speedof fermentation、the periods of fermentation、the alcohol degree and the acidity were also different. When 120mg/L SO2(H2SO3) was added to the apple juices for about 24h, more than 90% of free SO2 turned to the combined states. After that therewas not much variation during fermentation.

The preparation of dietary fiber based on soy hull with enzymic hydrolysis, acid hydrolysis and alkali dissolutionwas studied.The advantages and disadvantages of preparation method were compared, and then the optimum process param-eters were drawn. In enzymic hydrolysis, the optimum conditions were: 0.2 percent concentration of neutral protease,hydrolysis temperature 35℃,hydrolysis time 1h and the liquid to solid ratio 6:1.Under thes conditions, the product with 74.93 precent of crude fiber was obtained. Acid hydrolysis was not fit for the manufacture of dietary fiber acording to the qualityof final product. The optimum parameters of alkali dissolution were: 1.0 percent of sodium hydroxide, the liquid to solid ratio6:1, and cooking time 1h. Under these conditions, the final product of 90.42 percent of crude fiber was produced.

Optimal main ingredients and cure liquid formulation have been determined through orthogonal design.The experimentresults suggested: the product had optimum sense quality score when added 10% starch、30% water and 3% egg albumen.Theproduct still had good sense quality when the quantity of starch has been increased 15%.The optimal cure liquid formula was3%NaCl、0.2% sodium phosphate、550mg/kg ascorbic acid and 1%white surge.

By study of quick-frozen and color protection for Momordica charantia L. The product standard and technologicalparameters of quality control were established.

Using fermentation method to manufacture sea-buckthorn wine in the study, using sticky rice mush liquid as materialto provide carbon-source and reduce acid degree during the fermentation of sea-buckthorn syrup, the best technique parameterand fermentation condition are determined by orthogonal test,brew to sea-buckthorn wine by strain domestication and lowtemperature fermentation technique, and the wine has pure flavour and poise round and full of nutrition, open up a new road forthe use of sea-buckthorn.

Extracted crude wheat esterase was immobilized by ion combination method. The carrier of the immobilized enzymewas a strong basic anion exchanging resin. The effects of pH value, concentration of enzyme extracting buffer and the esteraseactivity of enzyme solution on the immobilization, as well as the kinetic characteristics of the immobilization have been investigatedunder room temperature and a fixed ratio of enzyme solution to the carrier was established. The imobilized enzyme has beenremarkably inhibited even by the level of 10-7mol/L of dichlorvos. The inhibitory effect was superior to the result of free enzyme.

Citrinin was probably found in Honqqu (Monascus spp.) product, thus affected the Hongqu export of our conuntry.On the basis of the domestic and oversea up dated study reports, the extracting method and developer of Citrinin analysis inHongqu product have been researched. The results indicated that the effect of separation and detection of Citrinin was better byusing the acid resolution as the extractant and using Ethyll acetate: Toluene: Formic acid (6:3:1) as developer.On these bases ,22 Hongqu samples have been analysed. The results showed that most of Hongqu samples contained Citrinin at different level.However there were 3 strains of Monascus spp. that would have high color value and low Citrinin.

Methods developed to assay the total trace germanium in plant samples by Zeeman GFAAS were studied.Whendifferent matrix modifiers were evaluated,palladium nitrate produced the optimum Ge signal.The optimum pyrolysis andatomization temperatures for tin analysis were 1200℃ and 2400℃,respectively.The extraction of total germanium fromsamples was best performed by sample digestion with mixture of HNO3-HClO4 and sample dilution extracts with 1% HNO3.Finally,the germanium analytical and extraction method developed in our investigation was satisfactorially used to determine Gecontent in plant samples.

A new flavonol named quercetia was found and the compound known as kaempferol was proved by their retentiontimes in RP-HPLC. To calculate the quantity of flavone glycoside by external standard method, the result, contents were 1.42%in saponin and 5～10mg in a fresh fruit.

A new method for deter mining oligomeric procyanidins by Ammonium Molybdate Spectrophotometry was studied.This basic reaction of oligomeric procyanidins with Ammonium molybdate to produce yellow ester molybdate would bepresented in a weak acid solution .The linear region was 5～110μg/ml, RSD=1.1%～1.3% and the recovery was 97.8%～102.5%. Thus the method was applied to determine oligomeric procyanidins to obtain a good result.

Pharmacokinetics and bioavailability of Catechin were studied in 10 healthy rabbits following single intravenousinjection (25mg/kg) and oral administration (25mg/kg) of the drug. The cateshin concentrations in plasma was determined byhigh-performance liquid chromatography. The concentration-time data were fitted to two-compartment open model followingsingle intravenous injection in rabbits. The main pharmacokinetic parameters were as follows: distribution half-life(t1/2α)(0.15±0.01)h, elimination half-life(t1/2β)(0.58±0.02)h, apparent distribution volume(Vd)(2.97±0.11)L total body clearance(ClB)(3.53±0.10) L/h and the area under curve(AUC) (16.95±1.52)mg/(L•h). The drug concentration-time data were fitted tosingle compartment open model after a single oral administration.The pharmacokinetic parameters were as follows:absorptionhalf-life (t1/2Ka) (0.39±0.06) h,elimination half-life (t1/2Ke) (0.79±0.11) h,peak time (tmax) (0.78±0.110h,peak concen-tration (Cmax) (3.35±0.16)mg/L,AUC (7.45±0.94), and bioavailability (F) 64±7.00%. The results showed that thepharmacokinetic characteristics of Catechin in health rabbits were rapid absorption,short time to reach the peak,fastelimination,short half-life, and large apparent distribution volume and not complete oral absorption.

After using different concentrations of tributyltin chloride on oyster for 96h, Tributyltin chloride the activity ofcatalase(Cat) and superoxide dismutase(SOD),and the ability of scavenging •OH free radical and inhibiting lipid peroxidation(LPO) of oyster were assayed. The results showed that the activity of catalase and superoxide dismutase of oyster was reduced,the ability of inhibiting lipid peroxidation of oyster was also reduced, and the ability of scavenging •OH free radical of oysterwas not changed when the concentration of tributyltin chloride was added gradually.

The paper studied processing of fast frozen Asparagus for fresh keeping. It indicated that the activities of PPO andPOD had been greatly inhibited when scalded in 8595℃ for 1.53.0min.The sensorial quality of Asparagus had been main-tained well and the most affected part by scalding was the stalk of Asparagus. For fast frozen Asparagus, the quality by vacuumpacking was obviously better than the normal pressure one. For frozen storage, PE-Ai package should better effect than PE one.As for the means of fast frozen on Asparagus, salt soaking frozen was better than blowing frozen.

By separating and appraising pathogen during storage of snap beans the decay factors of snap beans were discussedand the antimicrobial agent was determined in this paper. The effects of different chitosan preservatives coating on thestorability of snap beans were determined. The results showed that the pathogens were Xanthomonas campestris and Botrytiscinerea. Sodium Dehydroacetate was the most effective antimicrobial agent. The optimum proportion of the preservative wasrespectively as follows: Chitosan quantity 2.0%,Sodium Dehydroaceate 0.2×10-6 and 6-BA 30×10-6.

Harvested strawberries cv. All star were dipped either in electrolyzed acid water(EAW) or 2% calcium chlorideelectrolyzed acid water solutions(untreated fruits as CK).The fruits were then stored at 0℃ for 12d and ripening qualityparameters were assayed. The results showed that dipping fruits in EAW or in CaCl2 EAW solution was effective for reducingfruits’ respiration rate , for depressing the activity of Cx-cellulase and PG ,for controlling postharvest decay and for maintainingfirmness. And the EAW treatment was more efficient than the other.

The effects of sodium benzoate in chilling storage on tomato juice were studied. For the control the soluble solidsand reducing sugars decreased 20% and 60% respectively , and alcoholic flavour produced seriously after eight weeks storage.By adding 0.09% sodium benzoate the soluble solids and flavour of samples remained constant and reducing sugars decreasedabout 35% . Vitamin C and total colonies in all samples decreased during the storage, but the total colonies in the samples treatedwith sodium benzoate decreased much more. Hence adding 0.06%～0.09% potassium sorbate was suitable in the chilling storageof tomato juice .

The research progresses in regulation of gene expression by nutrients in recent years are reviewed. Accumulatedevidences indicate that gene expression can be regulated years are reviewed. Accumulated evidences indicate that gene expressioncan be regulated by many nutrients in multi-level and multiform manners. Some nutrients can affect gene expression indirectlyas mediated by hormones or transcriptional factors. The mechanisms of nutrient action are expected to be elucidated at molecularlevel in the future as the research in this field is being conducted continuously.

This paper analysed the electronic nose features of smell carefully to imitate animal and human on structure. Furthermore the recognition principle of electronic nose was also studied. The applications of electronic nose for food quality appraise-ment of sense organs, grade assessment, classification recognition, ingredient detection, fresh keeping storage and, process monitorand control were discussed in detail. Finally, the application prospects of artificial intelligence and data fusion technique inelectronic nose were visualized.