The enzyme activity of alkalase 2709 incorporated in AOT/iso-octane reverse micelles has been investigated. Effects of substrate concentration, rev erse micelles concentration, W0, pH, temperature, salt concentration and of vari ous kinds were studied in detail. The enzyme showed "super activity" and acted i n the membrane of reverse micelles. When the concentration of AOT/iso-octane wa s 0.08g/ml, factors affecting the activity of the enzyme were as follows: sal t concentration > W0 >pH value >temperature with optimal activity at 9.27×105U ,4 5℃,0.2mol/L KCl, pH 9.2 andW0 value 19.3.

The results measured and analyzed by a rheometer and Ubbelodhe typ e viscosimete have showed that:(1)The flow curves of sol of KGMdispersed in water and konjac-tea infosions approximated to non-Newtonian behavior and even show e d pseudo-plastic behavior at a KGM concentration of 0.100%or more in the dil ut ions.The n value of the dilutions of KGM were 0.9388,0.8897,and 0.7229at the con tents of 0.100%,0.150%,and 0.200%respectively, and the k values were 1.18 9×1 0-2, 2.778×10-2and1.583×10-1,respectively.But the n value of the konj ac-black tea dilutions were 0.9584,0.9554,and 0.9048at the content of 0.100%, 0.150 %,and 0.200%,and the k value were 5.851×10-3, 9.75×10-3and 2.824×1 0-2 ,respectively .(1)However,the flow curves of 0.075and 0.050%dilutions of K GM an d konjac-black tea approximated to Newtonian behavior.As it was previousl y the flow curves of 0.075and solution of KGM was a non-Newtonian fluid,the re sults in the present research indicated that the traditional conclusions could not ful ly explain the behavior of all dilutions of KGM .(2)The results also sho wed that the konjac-tea infusions without sugar-citric acid flowed easier tha n dilutio ns of KGM at the same content of KGM, so its flow curves obviously app roximated to Newtonian behavior.(3)The thixotropic viscosity of sugar-free kon jac-tea d rink was lower than that of dilutions of KGM dispersed in water at th e same cont ent of KGM.It was apparent that that a small change in temperature o f the KGM di spersion could result in a large variation in viscosity;and the app arent activat ion energy(E)of konjac-teadrink was estimated from he Arrhenius p lot as only 1. 0737 kcal/mol,indicating that the physical state of the dispersed KGMin and dilu te regime was quite susceptible to temperature change.

This paper studied the relationship between the heat temperature a nd the micro-appearance of starch grain in potato. At the same time,it also stud ied the relationship between the heat temperature and the mouth feel of the toas ted potato and the optimum temperature for good mouthfeel.

In the paper,the relationship between pH and TVB-N and storing d ay s of chilled beef were studied.Appraisement based on regression equations was d one.Fuzzy appraisement was applied.Freshness of beef was assayed by using pH a ndTVB-N tests. Finally,appraisements based on image process and neural networ k of freshness of beef were investigated.The research shows that pH and TVB-N could be considered as appraising targets.AS pH and TVB-N are used to apprai se freshness of beef,the accuracy is higher than either used alone. By image a nal ysis to appraise freshness of beef,the accuracy is highest.At same time,a com plicated chemical experiment was avoided.The method is rapid and convenien t for appraising freshness of beef.

The effects of reaction temperature, pH, enzyme concentration and ch itosan concentration on the hydrolysis of chitosans by papain were studied. It showed that the optimum temperature and pH were 50℃ and pH4.5 respectively. Th e reaction velocity was increased while the enzyme concentration raised. Finall y , the kinetic equation was established.

The propertie of glucose oxidase covalently immobilized on glutarald e h yde-treated chitosan membrane change.The optimum pH value for Immobilized glu co se oxidase (IGOD) and glucose oxidase(GOD)are 5.5;The optimum temperature fo r I GOD and GOD were 40℃ and 35℃,respectively. The apparent Km of IGOD is 12. 06 mmol/L while Km of GOD is 20.86mmol/L:the thermal stability of IGOD is im prov ed by immobilizati on. The immobilized enzyme had good storage and operatio n st ability and reusability and that properties offer potential for further pra ctica l application.

The proteolysis activities on muscle myofibrilliar protein extract s of whole cells, cell extracts (CE) or a combination of both (Cell+CE), of L.pla ntarum 6003 were determined by protein, peptide and free-amino-acid analyses. All treatments caused weak changes of protein, peptides and the increase of free amino acids in the extracts of myofibrilliar.These changes were rather sign ificant when the combination of whole cell and CE was involved. However the add ition of CE alone had almost no proteolysis.

The objective in this paper was to investigate the mechanical proper t i es during the natural fermentation process of the milled whole rice granules.T he results revealed that the hardness,maximum breaking strain and plasticity of th e rice noodles tended to increasing, but the yield intensity tended to decre asin g along with the increase of the fermentation period.Youngs modulus and the maxi mum breaking stress achieved peak values after 4 days of fermentation and then d ecreased.5% paste made from fermented rice dough was non-Newtonian,pseu doplas tic fluid.The shear stress and apparent viscosity of rice dough samples f ermente d for 7 days were higher than other samples.

In this paper, radial basis function networks and partial least sq u are regression were depicted first, and then the computer aided quality evaluat ion model of frozen swimming crab was founded by the RBFN-PLSR approach. The r esults indicated that it showed good method of applying the model to evaluate t he quality of frozen swimming crab.

Sterilization of liquid food crude beer with magnetic inspired pul se electromagnetic field was studied. Results showed that sterilization effect str engthened with the magnetic field intensity and pulse numbers. When magnetic fi eld intensity reached higher than 2.53T and pulse number more than10, or magnet i c field intensity more than 2.11T and pulse number more than 30, the sum of su r viving bacillus in crude beer was less than 50/ml.The results satisfied the bu s iness demand.Sterilization mechanism with magnetic inspired pulse electromagne ti c field was simply analyzed.

The substrate specificity of highbush blueberry polyphenol (Vaccyn iu m corybosum L.) oxidase has been studied by a substrate scanning method in spec trophotometric range. The enzymeatic kinetics has been investigated by using th e spectrophotometric method and poloragraphe method. Michaelis-constant(Km) has been assayed. The kinds of inhibitors and the effects of inhibitor concentrati o n and of combination time of inhibitor and enzyme on the inhibition of PPO hav e also been stadied.

The identification of the physalien in the Fructus Lycii was studi ed by TLC, HPLC and GC.The stability of physalien was also studied in this paper .The results showed that the physalien was the product of the zeaxanthin esteri fied with two molecular palmic acid.The physalien was stable to heating acid a n d oxidant,however,it was very sensitive to light and Cu2+.

Extract from sheep spleen showed antioxidative activities in diffe re nt systems, including yolk lipoprotein and linoleic acid. Its antioxidative acti vity was relevant to the experimental system. In case of the different componen t s, antioxidant activity was supposed to be the synergetic result of protein or e nzyme.

With biochemical and physicochemical method,SOD was extracted fr om the green leaves of pakchoi .By chemical modification and protection SOD would not be destroyed by gastric acid and gastric protease in stomach. Its half life was prolonged and enzymic stability increased, so it would adapt for oral intak e . SOD had apparent anti-senesce effect. By scientific formulation SOD oral li qu id was sweet and nice. It was a perfect functional food for prolonging one’s li fe.

After menthol was first encapsulated by The effects o f temperature and storage time on the stability of menthol in the second encaps u lation material were studied by means of distillation and spectrophotometry. T he results showed that the secondly encapsulated process was more stable on amb ien t temperature and longer storage time.

The bleaching technics have been studied by using curve estimation, or thogonal experiment and analysis of varince.The results showed that variors affe cting factors were H2O2 consistency,pH value,reaction time,starch emulsion cons i stency and reaction temperature.Meanwhile the opimum conditions for bleaching ac orm starch were:5∶1(v/w)water to starch ,1.0%H2O2 40℃ ,pH11 and 5h .On th es e conditions,the whiteness values of bleached acorn starch were in excess of tho se of corn starch.

The fresh-keeping effects of GNa Solution, Nisin and lysozyme on t he cooling meat were studied in this test. The result showed that GNa Solution h ad a good effect on maintai ning the sensory indexes of meat . Nisin had a distinc t effect on curbing the so uring of fat, inhibiting the reproduce of G+ bacteri a and Escherichia coli. Ly sozyme had a significant effect on controlling the re produce of bacteria, and de celerating the rising of the value of TVB-N.An idea l effect was gotten in the t est as a result of the use of the combinations of G Na solution, lysozyme. The fi fth group had the most ideal effect.

The dry-cured meat was inoculated by ham starter culture, accordi ng to the results of sensory and chemical analysis, the testing groups (especial t est 2) have the traditional ham feature.

In this paper, the technology of processing jujube juice was studi ed .By orthogonal experiment with pectinase, the optimum extracting condition abo ut were pectinase quality,temperature,time,pH value and ratio of jujube to wat e r were obtained. The results showed that the pectinase method was better than t he hot water methed,and the rate of extraction,the sugar content,soluble solids and vitamin C all increased by 16.12%, 9.82%, 4% and 0.22mg/100ml respective ly. The final product still maintained the original colour and good flavour.

The changes in amount of total acid and ester in apple were studie d during period of acetic acid fermentation .The optimum time of acetic acid ferme ntation and the optimum formulation of acetic acid fermentation drink beverage were obtained. The results showed that the amount of total acid and ester incre ased fast during the frist 4-day fermentation .The amount of total acid increas ed slowly, while the ester decreased after 4-day fermentation .The optimum acet ic acid fermentation period was then 4-day .The optimum formulation of acetic a cid fermentation beverage was as follows:ratio of fermented apple juice to water 2∶1and amount of sugar added into drink 8 percent.

Using walnuts as the main raw material, the auther developed a kin d o f lactic acid beverage with rich nutrition, equilibrium in nutrients and reta in ing the flavor of walnuts. After a long time of study, he found a main technol o gical process and the optimun conditions of fermentation and the factors whic h would affect the quality of products of the process.

The optimum conditions of removing bitterness and fishy smell fro m h ydrolysate of clam protein were researched.The result indicated that the opt imu m conditions were using activated carbon with the quantity of 0.5% (w/v) at 55 ℃ for 20 min , and flitrating in order to eliminate activated carbon,t hen trea ting with 1.5% (w/v) ℃ for 3 min.After the ex periments, the clam protein hydrolysate is rich in tasty amino acid and EAA.

The soy isoflavone aglycone was extracted from defated soy by aet he r after acid hydrolysis.The optimum extracting condition was found by single fa ctor and systematical lineartest.The experiment results indicate that the extr a cting ratio and the product purity of the acid hydro1ysis extracting method ar e higher than that of general solvent extracting method?

Monascus ruber was adopted as aspergillus strain.Rice and soybean c hi ps were used as the raw materials, and optimum culture conditions were studied a nd concluded:Rice to soybean chips ratio 1.5 to 1;thickness of substrate 5cm;in i tial water content of substrate 50%;pH of substrate 4;the culture temperature a round 30℃ and culture time 6 days.On this basis,enxyme character istics of m on ascus rice and bean were studied elementarily:The acidic proteinase viability of monascus rice and bean was about ten times as much as that of monascus rice cul tured by traditional technology.The neutral proteinase viability was not in creas ed much The alkaline proteinase could not be found.Saccharase viability st ill re ached 833.7.Monascus pigments reached above 180,with basically no varianc e.

The casein was hydrolyzed by using enzymes,trypsin and papain. Th e hydrolysates were reacted with glucose to form flavoring materials. The hydrolys is of casein was systematically studied through orthogonal test design. The eff e cts of some factors to hydrolysis efficiency was studied. It was found that th e optimum conditions were: temperature 50℃,resolve time 24h ,pH 8.0, and the r at io of enzyme to substrate 0.5%～1.0%. The nonenzymatic browning flavor had t h e smell of roasted potato. The product could be applied in tobacco and food to enhance their aroma quality and strength.

The separation and determination of monosacchride composition in cude polysaccharide and polysaccharide fractions from Grifola frondosa is reported by gas chromatography with OV-1701 capillary colume. Monosacchrides from polysacc harides hydrolyzed with 2.0mol/L CF3COOH are reduced and derivatized to sugar ac etylated aldononitriles before detemination. The linear correlation coefficients of 7 monosaccharides were all over 0.997, the recoveries of monosaccharides ran ged 98.5%～101.6%, and the relative standard deviations were below 2%.

To determinate the catechins content of tea sample, three catech in s catechin(C), epicatechin(EC) and epigallocatechin gallate (EGCG) were used as standard samples, respectively. As the result, the catechins purities of tea pol yphenol with different standard sample was 51.98%, 49.59% and 82.39%, the re lative standard (RSD) were 0.65%, 1.79% and 2.28%, the average recoveries we re 94.19%, 93.46% and 102.4%, respectively. To compared with the ultraviolet spectrophotometric method, HPLC was used to identify and determinate the tea c a techins and C, EC, EGC, ECG and EGCG were successfully separated. The result s ho wed that the purity of each was 5.05%, 10.38%, 25.96%, 1.98% and 10.18%, r espectively. The whole catechins purity of tea polyphenol sample was 53.5% w hi ch was in agreement with that of UV method (catechin was the standard sample).

Capillary zone electrophoresis (CZE) was used to determine t he cont ent of chlorogenic acid in green tea . The buffer solution used in this method was pH 8.5 and 20 mmol/L sodium borate solution .Under 20℃, the separating vol tage was 20kV . Sodium benzoate used as interna l standard and 50% methanol use d as extraction , the wavelength of de tection was 328 nm .The content of chloro genic acid was 10.25 mg/g in g reen tea , the calibration curve showed good lin earity over the range of 0.03～0.15 mg/ml, the average recovery was 99.75% , RSD was 1.4% .

A method for quantitative analysis of octacosanol and tricontano l i n extracts of higher fatty alcohols by gas chromatography. The sample were dete rmined in HP-5 column, triphenyl benzole (TPB) was used as the internal standar dThe calibration curves of octacosanol and tiacontanol were linear over a ran g e from 100mg/ml to 900mg/ml with a correlation coefficients of 0.992The mean c oefficients of variation for octacosanol and tiacontanol were 0.86%和0.76% re spectively

The paper describes that the Maillard reaction of Tapica starch sy ru p and the amino acid solution from the head of Penaeus monodon. The extracts of Maillard reaction products with ether are separated and identified by GC-MS. T h e main chemical components are included hexanoic acid, butyl ester; cyclohexan e; butyl caprylate; hexanoic acid, 2-methylpropyl ester; heptane, 5-ethyl-2, 2,3-trimethyl-heptane; acetic acid, ethyl ester and methylnaphthalene, etc.

The method for the derermination of Fe in fortified soy sauce by m ic rowave digestion-flame atomitic absorption spectrometry was established in this paper.The method was proved to be simple,rapid,precise and convenient.The reco v ery is 98%～104%.The relative standard deviation is 3.3%.The detection limi t was 0.048靏/mL

A new method for the determination of lead, cadmium and mercury wi th high performance liquid chromatography was studied. The lead, cadmium and mercu ry was pre-column derived with tera-(4-methylphenyl)-porphine (T4MPP). The c haletes can be separated on a Waters XterraTM RP18 chromatographic column (5m, 3 .9×150, 5) with methanol (containing 0.01 mol/L prolidine-acetic acid bu ff er salt) and THF (containing 0.01 mol/L prolidine-acetic acid buffer salt) b ina ry mobile phase gardient elution as mobile phase, and monitored with photodi ode array detector. The linearity range of lead, cadmium and mercury are 0.01～ 3 mg/ L. The detection limits (S/N=3) are lead 2.3/L and m ercur y 2.5/L. The relative standard deviations are 2.1%～3.5%, and the rec overie s are 93%～106%. This method was applied to the determination of lead, cadmium and mercury in food with good results.

The method of assay of principal constituents of Glucose slurry by r eflectance technicology of Near-infrared spectroscopy has been expounded in thi s thesis. The authors has described the pre-treatment way of sample during the period of setting regression models by partial least-squares(PLS) and the way o f wavelength optimum selection according to normal absorbing peak .It’s test a nd verified that the measuring value of DE and DP has a good correlation betw ee n prediction values with reference values (correlation coefficient is higher th an 0.9), In addition,the results were reliable with coefficient of variation (CV ) of repeatability below 2 percent. Therefore, Near-infrared spectroscopy o f r eflectance technicology could meet practical measurement accuracy as require d fo r principal constituents of Glucose slurry. This study provided a new refer ence method to control starch-sugar procedure for those companies engaged in d eep-process industry.

Lycopene with non-specific immunity was studied in cell culture co nd ition. The results indicated that lycopene ethanol solution increased the abilit y of T lymphocytes to proliferate following the stimulation in proper concentra t ion (p< 0.01).In proper concentration, the lycopene ethanol solution could pro mo te the killing ability of NK cells(p< 0.05).So, lycopene swelled the non-spe cif ic immunity improved. The reason might be the DNA protecting of T lymphocyty and the increasing intercellular communication.

Objective:To study the effects of fructooligosaccharide (FOS) on i nt estinal flora,serum triglyceride (Tg) and blood urea nitrogen (BUN). Methods: T he mice were fed FOS (0.1g/kg and 1g/kg• bw•d respectively) for 14d. The feac al flora,Tg and BUN were assayed respectively. Results: In 1/kg group,the co u nts of Bifidobacterum and Enterobacteriaceae and the BUN were increased than t he control group. In 0.1g/kg group,the BUN and Tg were increased (p< 0.05),t he counts of Bacteroides were decreased,than the control group. Conclusion: Th e FO S of 1 g/kg•bw•d×14d can increase the counts of intestinal Bifidobacteri um an d Enterobacteriaceae,and can decrease serium Tg. The FOS of 0.1 g/kg and 1 g/kg •bw•d×14d can increase BUN.

Different concentrations of Chinese red dates extract were tested in mouse to study its effect on serum triglyceride(TG),cholesterol(TC),high-de n sity lipoprotein(HDL-C)and arteriosclerosis index(AI).The results showed tha t TG?TC and AI in experimental groups were obviously lower than that in hyperl ipi demia model group.While HDL-C in experimental groups was much higher(p< 0 .001 ).So we got the conclusion that Chinese red dates extract indeed had the functi on of reducing blood lipid.

A superoxide dismutase from Allium Sativum plasma has been isolat ed and purified by the heat treatment.sedimentation with isoelectric point and ch romatograph on DEAE-cellulose,and it’s property was studied.The study shows t hat:the enzymatic activityis stable within the temperature 40～60℃ and pH 4 ～ 9.And the enzyme is sensitive to KCN and H2O2,the absorption apex exhibits a t 2 58nm in ultraviolet spectrum and at 680nm in visible spectra,the facts indi cate that the enzyme is copper/zinc SOD.

Objective:To investigate effects of the continuous administration o f Melatonin during 51 days on the anti-oxidation system and the growth of weigh t. Methods: The objects were Kunming mice (♂). The model was set up by continu o us administration of MT during 51 days. The indexes include the activity of Su pe roxide Dismutase(SOD) , Peroxidase(POD), Catalase(CAT),Total anti-oxidant Ca pab ility(T-AOC) and weight. Results: After continuous administration of MT, mi ce′ s weight and the increment of weight are significantly lower in MT group th an in control group(p< 0.05). Continuous administration of MT can significantly enhan ce the activity of SOD and T-AOC in kidney, T-AOC in heart, SOD and T-AOC in brain (p< 0.05～0.01),and significantly decrease the activity of CAT in brain an d the content of MDA in kidney, heart and brain(p< 0.05～0.01), but ins ignifican tly effect on the activity of POD and CAT in kidney, SOD, POD and CAT in heart a nd POD in brain(p >0.05). Conclusion: Experimental results suggest th at the stro ng anti-oxidation capability of MT can significantly assist anti-o xidation sys tem of body, and partly inhabit the growth of weight.

The study was about whether ganoderma luidum reduce the blood lipid s of hyperlipid rats.The object of experiment were male Wastar rats.Then divided i nto four groups(normal diet group,hyperlipid controller group,positive controll e d group and ganoderma luidum group).Normal diet group which were fed with norm al diets.The other three groups which were all fed with hyperlipid diets and ma de them became hyperlipid animal model.Rats were fed with water in normal diet grou p and hyperlipid contrlller group,were fed with pravastain in positive cont rolle d group and were fed with ganoderma luidum in ganoderma luidum group.Total chole sterol(TC),triacylglycerol(TG),high-density-liporotein cholesterol(HDL-C)and ester cholesterol(EC) were measured in 14th and 28th day for all four g roups . The results showed that ganoderma luidum can not only reduce TC and TG v alue in hyperlipid rats significantly (p< 0.05) but also improved HDL-C and le cithin-c holesterol acyltransferase(LCAT)relative significantly(p< 0.001).

Bananas sealed in Low Density Polyethylene(LDPE) bags with known p er meability coefficient were incubated at different temperatures(10,15,20,25,30℃) until O2 and CO2 levels in the packages reached a steady state. Bananas respira t ion rate was determinded by two methods. One was the Numeral method (NM)and th e other was the traditional sealed container method(TSCM).In addition, the resu lts determined with two methods were compared. The results showed that banana r espi ration rate determined with the TSCM was lower than the one determined with the NM. The difference could be deciphered through respective principles of th e dete rmination method.

Nitrous oxide(N2O)was tested to control the ripening and decay of po stharvest fruit of banana cv.Baxi.Short-term(24h)or continuous exposure of ba nana fruit to 20%,40%or 60%N2O, all containing 20% O2 could inhibit ripeni ng at ambient temperature be manifested by slower softening and delay skin colo r change.The best benefical effect was observed when 40%N2O applied to the fr u it for 24h.Fruit exposed continuously to N2O gas showed a delay in degreening p eel,but can not ripen normally in colour from green to yellow.Futhermore,c ont inuous exposure of.N2O markedly reduce disease development during storage.

Edible podded peas(Pisum. sativum L. var. macrocarpon Ser.)were tr ea ted with different concentrations of ethanol vapor(1, 2 and 3ml/kg)at 20℃ for 24h before storage at 1℃for 35days. Treatment with 1ml/kg ethanol could signifi cantly inhibit the respiratory rate, ethylene production and weight loss, decre a se the chlorophyll content increase the crude fibre and lignin contents and in hi bit decay incidence, thereby maintaining better quality and prolonging the st ora ge life. Treatments with 2ml/kg and 3ml/kg ethanol promoted the senescence p roce ss, as manifested by higher respiratory rate and ethylene production and in creas ed decay incidence. It clearly showed that high concentrations of ethanol caused injury to edible podded pear.

In the paper, the characteristics of immobilization by entrapping a ge nts are introduced, the methods and developments of immobilization by such carri ers as sodium aginate?polyvinyl alcohol?polyacrylamd gel? gelatin and carrag eenin are summarized. The forming machinery categories and application foregrou n d of the immobilized cell technology are also included in this article.

This review simply describes actual condition,chemical ingredient , pharmacological effect of Zizyphus Jujuba.There are many new advances in food a nd extraction of polysaccharide,cAMP,cGMP,rutin.

Cloud-point extraction (CPE) was introduced as a new method in li qu id-liquid phase extraction. Some factors which affecting CPE were discussed. Th e application of this technique for the separation and purification of bio-mol e cules and extraction of metal ion and organic compounds in food science and in d ustry were reviewed.