Fusion hybrids C-T24-8 and S-T13-37 were rebuilf by using the protoplast fusion technique.Affter Comparing the ability of cholesterol-translating,the ability of skim milk solidifying,the size,the physiologic characters,the biochemical characters and the G+C%of DNA and so on,it defined eventually that C-T24-8,and S-T13-37 were fusion hybrids of C3 and T12-1,ST and T12-1,Their rates of cholesterol-degrading were 54-78%,23-45%in medium of PY-CHO and food respectively.

The emulsifying capacity(EC) of sodium caseinate was studied in different concentrations,temperatures,salts,different oils and emulsifiers.The viscocity of sodium caseinate was also studied in different concentrations,temperatures and pH Values.The results showed that the EC of sodium caseinate went down with the rise of temperature and the drop of concentration.The viscosity will increase with the decrease of temperature and the rise of concentration and pH value,and the viscosity reached peak when pH value was 11.

The technology and condition about sequentially hydrolyzing rapeseed isolated protein by 2709 alkaline proteinase and pawpaw proteinase were studied.Methods that were oxygenizing pigment by H2O2 and modifiying peptide by acetic anhydride in the hydrolyzate were developed.It showed that extraction rate of rapeseed isolated protein was 73.6%while NaOH concentration was 1%,the temperature 60℃and extracting time 5 hours where as in the brown powder.protein content was 91.5%,glucoraphenin 0.024%,and phytic acid 0.32%.The isolated protein was sequentially hydrolyzed by 2709 alkaline proteinase at E/S (U/g)=5×103,50±1℃,pH10.0,60mins and Pawpaw proteinase at E/S(U/g)=5×103 ,55±1℃,pH7.5,60mins.The hydroly sis degree(DH%) was arrived at 17.15%.During the reaction,DH%of 2709 alkaline proteinase was 59.3%,but pawpaw proteinase 40.7%and the isoelectric point remained at pH3.5.The light yellow protein with yield 94.83%was obtained through oxygenizing pigment while the temperature was above 80℃and ratio of H2O2/protein (V/W) from 1.25 to 1.5.Through acid lating reaction alith rate of acetic anhydride to the proteins 30%,the separated protein isoelectric point was pH4.0 and protein concentration in water liquid 18.47mg/ml,but no peculiar smell was found at 20℃and pH9.0～9.5.

It has been shown that polyhydric and polycarboxyl compounds could greatly increase the half-life of fruit bromelain in a higher temperature by studying thermal stability of bromelain with dynamic method.These nontoxic polyhydric and polycarboxyl compounds were safe for food processing and could enlarge the period of bromelain storage and its usage greatly.

The solubilization of cholesterol by β-cyclodextrin(β-CD)in apueous solution was investigated in this paper.The results showed that the solubilization coefficient(St/S0)of cholesterol had a maximal value(about 1.8).By means of linear regression,it was demonstrated that β-CD with cholesterol could form stable ratio of 2∶1 inclusion complex in aqueous solution before maximal solubilization.Accoding to the molecular size-match and polarity the possible, configuration of 2∶1 inclusion complex was envisaged.

The conditions of polymerization of soybean 11S globulins by microbial transglutaminase(MTGase)were studied.It was shown that only acidic subunits of 11sglobulins were polymerized by Tase,but basic subunits almost not.The catalytic activity of MTGase was higher at Ⅰ=0.1thanⅠ=0.5,perhaps due to effect of different ionic strenghs on its activity.The enzyme at different amounts(10～40U/g)could not affect the polymerization of acidic unit of 11S by TGase.The appropriate pH for polymerization of 11S by TGase was 7.0～8.0.At <50℃,the higher the temperature,the quicker the equilbrium.of polymerization by TGase was.The effect of polymerization at 37℃for 4h was the same to that of 50℃for 2h,but different at 60℃at which the enzyme was almost deactivated.

This article mainly studied the fermentaion condition producing extracellular polysaccharide by submerged fermenation of Auricularia auricula.An Auricolaria species which could produce more polysaccharide and grow well was screened.The conditions on producing polysaccharide would be different carbon source?nitrogen source?pH and temperature.It was concluded that pH6.0?25℃?0.3%yeast extract and 2%glucose were the optimum condions of producing polysaccgarude.

For 10%myosin concentration maximum gel strength was achieved when the solution was incubated with Trans glu taminase (T Gase loulg Protein)at 35℃,pH9.0 for 90min. Myosin solutions at higher concentrations turned to self-supporting gels at 37 ℃with addition of 0.02uT Gase/g Protein. The micno-stnuture of protein gels prepared by T Gase was visnalized by Scanning electron Microscopy (SEM)and if was found that gels had a turee-dimensional net work. Analysis of reaction products by SDS-Polyacry lamide gel electrophoresis (SDS-PAGE) indicted a decrease in intact protein monomers and the formation of ploymer uhich could not enter into the running gel with increasing reaction time. Results showed that T Gase treatmeat increased the strength of the protein network throagh ∈-(r-glutamyl) lysine crosslinks.

By using the HY-1 strain Bacillus Licheniformis to produce the thermostable α-amylase,the changes of every kind of parameters such as:the concentration of dissolved oxygen and pH of fermentation liquid were studied.The results of experiments showed that the use of continuous controlling method broth of pH valve had advantage over the pulsed controlling method of pH valve for the fermentation of thermostable α-amylase.The resulted broth of the former showed higher enzyme activity than the latfer.In the period of producing thermostable α-amylase,the cells could produce the thermostable α-amylase under rether low concentration of dissolved oxygen,butthislowleveloftheconcentrationofdissolvedoxygenshouldbeabove10%(DOvalve).

In this article, the precipitation conditions of extracting pectin from appleresidue by salting out were discussed. In our experiments, five types of salts were first systematically used to make comparison study on pectin precipitation, The aluminum sulfate was considered the optimal precipitant. Meanwhile, by studying the affecting factors suchas salt amount, pH value, temperature, and precipitation time, the optimal process conditions were obtained, which provide a foundation for the scale-up batch process.

Potato is one of the grain crops and mainly used for direct consumption.While in America,20 percent of potato harvest has been used for making dehydrated potato products. Various America dehydrated potato products are processed by utilizing the processing method of peeling slicing,precooking,cooling,cooking mashing and drying.US dehydrated potato products have been made with high quality raw materials,obtained from large-scale cultivation with strictly scientific management.The dehydrated potato products are now widely used in snack food bakery noodle. product sauce processed meat product and food servicing etc.to perform its functionality of thickening swelling water-holding capacity bulking crusting and transparency.Dehydrated potato products,used as food processing ingredients,also offer economic benefits from prolonging shelf-life of bakery,lowering transportation cost and reducing the storage fee.In this research,the possibility of US dehydrated potato flour used as an ingredient in making Cantonese moon cake was studied.This research was also designed to explore the possibilities to apply US dehydrated potato ingredients in moon cake wrapping and filling.

Original strain,Glutamic acid Corynebacterium S9114,was mutated by γ-radiation and DES.Then a strain named WW-42,producing Glutamine was obtained.Under optimum conditions, WW-44 was able to accumulate an average of 28.5mg/ml and the highest of 31.2mg/ml of L-Glutamine.

The pure sweet potato puffs showedpoor quality,so suitable starch was added to notable rais the puffing degree and improve quality. This paper dealt with general high temperature puffing process to investigate the adding of potato, cassava, sweet potato or corn starch in sweet potato puff in to the synergistic effects of puffing degree and the quality of sense organs.The results showed, the bptimum prescription was: Potato starch 20%, cassava starch 5%and cornstarch are 10%.The effects of starch addedin sweet potato puffs showed the affecting significance order was, potato starch > cassava starch > corn starch. where, the effect of potato starch was very noficeable, and the effect of cassava and cornstarch was relatively not noticeable.

Cinnaldehyde was microencapsulated with the method of spray drying by using the Gum Acacia and Maltodextrin as the principal wall materials.The effects of processing condition such as composition of wall materials,dosage of emulsifiers,wall material concentraion,the ratio of cinnaldehyde to wall material,inlet-air temperature,intel-speed of mixture and air pressure of ejector were discussed.The optium processing condition were determined by orthogenesis test.

The polysaccharides of Hippophae rhamnoides were isolated in hot water,and precipitated with perpendicular experiments.The protein in polysaccharides was removed by Sevage way.The polysaccharides were graded to A.B.C and D by acidic ethanol.C was further purified to C1 and C2 with DEAE column chromatography.Sephadex G-75 column chromatography and polyacrylamide gel electrophoresis provde that C1 was one polysaccharide and C2 was two polysaccharides.Their components were analyzed with thin-layer chromatography and the results were that there was glucose in C1 and there were wylose and other unknown monosaccharide in the main component of C2.The anti-oxidation experiments indicated that the polysaccharides of Hippophae rhamnoides had anti-oxidation activty and this activity was increased with the inereased concentration of the polysaccharides.

A baked and expanded rice cracker comformed to the product standards was manufactured from polished long-grained nonglutinous rice.The technological process and parameters were determined by means of basic analyses and trial production. The moisture content of unbaked rice cracker blank after second drying, the time for steaming rice flour and the kinds and quantity of food additives applied were the three main factors that would affected the product quality. It would be full of good prospects in markets, economic and social benefit for the production of polished long-grained nonglutinous rice cracker because this kind of rice material was cheap and obtained easily.

A method of absorbing and separating the yellow pigment from Polygonum Cuspidatum Sieb.et Zucc by macroporous resin was studied. Absorption capacities of seven resins for the pigment were tompared. The results showed that AB-8 resin had the best performance of absorbing yellow pigment on Polygonum Cuspidatum Sieb.et Zucc. In the course of acetone desorbtion of the absorbed Polygonum Cuspidatum Sieb.et Zucc yellow pigment, AB-8 resin showed a fairly good character of stabilization. After using 20 times, The absorption factor was only decreased by nearly 1.6%.

The solution effecf and solution rate of anmio acid of pearl powder was tested by spectrophotometric method.The results showed that the smaller the superfine pearl powder particle size was,the bigger the solution and solution rate of anmio acid.The improvemenf of solution and solution rate of anmio acid of superfine pearl powder was obvious,and the solution effect of anmio acid was definitely inproved.

The purifying technology of Zabthoxylum bungeagumMaxim oil with supercritical CO2 extraction was studied.The pressure,temperature and time affecting the extraction were studied too.The optimum technological parameters were:the pressure 20MPa,the temperature 46℃and the operation time 6h.

The individual factor of mulberry fruit juice clarification by pectinase was studied.The results showed that the minimum dosage of pectinase was 1.5ml/L and pH 3～4 at 40℃～60℃.The transmittance of clarified mulberry fruit juice treated was over 95%and the soluble solid content did not mainly change.

In order to meet the requirements of the consumers,we improve the traditional technoligical process.We adopt the main raw material:light malt,caramel malt and rice.When they have been mashed decoction and have been cooled fementation once and after--deck,we could produce the black beer which was full of caramel-flavored and unique-flavored.The proportion of raw material and the gist of technological process is discussed in this article.

The study showed that the fish added in the dough could not lnly strengthen the dough strength to certain extent,but aslo affected the rehydration character of instant noodles.It could be settled by adding compound additives.

This article briefly studied the nutritive value &physiological function of acorn by focusing on the technological process and condition of the acorn powder and the production and flavor improvement of acorn noodles.

plant systems of wild vitis amurensis Rupr.of female flower types and 146 plant systems of intraspecific and interspecifc hybridizations in 34 cross combinations with a total 229plant systems in all were studied.The berry juice’s tannic content (mg/100ml) appeared in the tendency:type>(S×S)>(S×E)×S>(S×E)×E>(S×E).We raised a target of tannic content in vitis amurensis Rupris intraspeclific and interspecific hybri-dized combinations in order that we could assure their generation’s special flavor and quality of wine.

A kind of nutritious oligo-peptide liquid.containing rich nutrients and oligo-peptides whose average molecular weight is 538 Dalton,was prepared by means of the controlled enzymic hydrolysis technlogy on the snake meat and the correct refining technolgy on the crude product.The optimal technical parameters are as follows:the weight ratio of fresh meat to water is 1 to 2,the added enzymic activity unit is 3600 units per gram meat,the used enzyme kind is the mixture of papain 60 and Asl.398 with the same activities ,the pH value is 6.5～6.8,the reaction temperature is 55 degree centigrade and the reaction time is 6 hours.

Beef jerky is a kind of traditional and popular food in our country.Howener,its processing always follows traditional means,and the products taste hard.In this article,through the mew technology-tenderization,cute,cooking,drying and other technics,we produced a kind of brown,dainty,tender beef jerky

The flavor components were extracted by using either 95%alcohol or supercritical CO2 fluid from vanilla beans and were analyzed by GC/MS.There were twenty-eight and thirty-one known compounds identified by NIST107LIB and NIST21LIB data base in the two vanilla estracts respectively.The content of vanillin of vanilla extracts was determined by HPLC.The results indicates that the flavor components of vanilla estracts from different technology were greatly different.

DMF in bread or cake was extracted by column chromatography by using acetic ether as estracting agent.The extract was directly determinated by GC with FID detector.If the method of determination of DMF in the bread and cade in this paper wasapplied,the loss of DMF would be reduced and the results would be satisfactory.

In this paper,Cucurbita moschata Duch seed oil was extracted by n-hexane.After saponification and esterification the oil was determined by capillary GC/MS.12 componds have heen identified and their relative contents determined by area mormkalization.Oleic acid and linoleic acid were chief components,and their relative contents were 28.63%and 38.60%,repectively.

In this article,the preparation of substrate for the assay of lysozyme was simplified,measuring intervals were studied and the traditional method was improved.The standard curve of lysozyme activity was obtained and the sensitivity of analysis was good.

Ten-days heat Preservation needed for the commercial sterilization inspection of asparagus can is obviously too long,and would consequently impede the foreign trade development.A new measure to chang the heat preservation temperature and reducer the heat preservation time was here successfully developed.

The activities of nonstarch polysaccharides hydrolases,including xylanase,β-glucanase and cellulase,in a premix enzyme preparation were assayed acurately by spectrophotometry.When the premipxreparation was added into feed at the ratio of 1:1000,the enzyme activities could not be determined individually with accuracy except for xylanase.Some inprovements of the assay methods were made as follows.Firstly,the enzyme solution was pretreated by gel filtration in order to remove fractions of low molecular weight,such as reducing sugar.Secondly,through the agar radial diffusion,the sensitivity and specificity of β-glucanase and cellase activity assay were improved greatly.In addition,the determining method of pectinase activity was changed to a more sensitive and specific one by using acidic copper acetate.Finally,through ammonium sulfate precipitation,the interference of other enzymes in xylanase activity bstractTheactivitiesofnonstarchpolysaccharideshydrolases,includingxylanase,β-glucanaseandcellulase,inapreassaywseliminated.

The purpose of this paper was to investigate the effects of Cordyceps sinensis mycelium on expectoration and cough-orelief.Two-month mice were selected and divided into three groups: control group, low-dose group(0.5g/kg.bw) and high-dose group(1.0g/kg.bw). We conducted the experiment after feeding 17 days and 27 days. The results show that, comparing with the control group, the low-dose Cordyceps decrease the cough times 44.4%(P<0.05)and inhibit inflammation swelling at the ear area of mice 40.2%(P<0.05). The high-dose Cordyceps sinensis mycelium could prolong the incubation period of cough 88.4%(P<0.01),decrease the times of cough 49.4%(P<0.05),inhibit inflammation swelling at the ear area of mice 36.4%(P<0.05) and also accelerate phlegm displacement of mice 75.0%(P<0.01). The ex-vivo experiment showed that Cordyceps sinensis mycelium could inhibit the increment of pneumonocccus, beta streptococcus and staphylococcus aureus. Cordyceps sinensis mycelium had obviously functions of expectorant effect, cough-relief, antiseptisis and antfi-inflammatory effect.

The nutritional components of D. Superbus L. were analyzed and its scavenging effects on active oxygen were studied by using chemiluminescence. Some factors affecting the scavenging action were also investingating.The results showed that D.superbus L. had good nutritional composition. It could give significant scavenging effects on OH•,H2O2 and especially on O2-•.For the same free radical, the scavenging efficiency decreased in the following sequence:the first aqueous extract>the second >the third> the fourth extract and it was inversely proportional to the storing time. These results suggested that D. Superbus L.had the function of scavenging free radical,and delaying aging. It was a good healthy beverage.

The feature of pulse tube drier and cyclone drier was analyzed. Accoding to the demand of production,a new drier system to combine pulse air convection drier with cyclone drier was developed. Practice proved that the new system possess showed many advantages over either of the two driers used alone. The new drying system possessed high mass transfer efficency and heat efficency. It fitted to dry every single powder and grain material of low stiky matter. It has been used for drying monosodium glutamate powder in factory.

Experiments were carried out with grape variety Meiguixiang.The results showed that when O2 and CO2 was controlled at 10%and 8%respectively,"Meiguixiang"grape had a best quality after 120 days storage at 0℃.This trestment could control the fungal disease,reduce berry decay and abscission, and keep the stem fresh and green.With ethanol content not increasing,dramatically.The optimal gas composition was 10%O2+8%CO2.CO2 injury happened in 10%O2+18CO2 after 100 days,10%O2+15CO2 after 120days,while low O2 injury wasn’t apparent.

Several kinds of natural Chinese Herbal Medicines of good bacteriostasic and antiseptic effect were used as keep-freshing agent in green pepper storage in this paper.The results showed that Chinese Herbal Medicine I(Clove and Rhubarb)treatment could reduce respiratory intensity,loss of water and,relative conductivity and mean while restrain the accumulation of MDA of green pepper.The pepper treated With CHMI was stored as better health fruit than the control in 40 days after harvest.However CHMⅡ(Clove, Rhubarb and Galangin)showed little effect on antiseptic and keep-freshing.

Several Postharvest characteristics of the roots of Sphallerocarpus gracills were studied at 0℃,5℃,10℃and 18℃with low and high RH (70%～75%and 90%～95%) respectively.Respiratory rate,weight loss sprout and rot rate could be decreased at lower temperature.Weight loss was retarded significantly at high RH;however,sprout and decay showed increasing Blue mould rot caused by Penicillium sp.was the most serious disease of thge roots at lower temperature and soft rots caused by Mucor sp.was the main disease at higher temperature.S.gracills could be held about 2 month at 0℃and RH 90～95%.

Preparation of a new evolution of CTS,i.e.CTS-SH.Infra-fed spectrum method was studied to certify the objective of fresh keeping of the fruit.The experiment of keeping fruit fresh was made.The results showed that CTS-SH was of no poison,convenient for use and good to keeping fruit fresh.

with the compound polymer coating included in the polymer material,the food antiseptic and the antioxidizer.to coat lichi was investigted to store at room temperature.the results showed that the compound polymer coating could reduce the evaporation and the respiratory rate of the fruit.Among the polymer materials cchitosan,a natural polymer agent,had the optimal keeping,and the best concentration of chitosan solution was 2%.in this concentration the coating quality could meet the need of the stored litchi satisfactorily.By the determination on the polyphenol oxydase (PPO)activity of litchi,the further investigation showed that the activity of PPO could gradually decrease the deepenind of brown changing on the litchi rind.The rate of brown changing in the coated litchi was obviously slower than that in the not coated fruit.

Determination of pesticide residues in food and its new development were reviewed.Solid-phase extraction,srpercritcal fluid extraction,and matrix solid-phase dispersion extraction were developed quickly and applied widely in pre-treatment of xample.Capillary gas chromatography,supercritical fluid chromatography,liquid chromatography-mass spectrum,and enzyme immunoanalysis were applied now in the determination of pesticide residues of food.The potentiality in the use of direct spectroscopy technique and biosensor was great.The development trend in pesticide residues determination of food was envisaged.

a-Amylase inhibitor is a kind of organic compounds.It can be potentially use as medicines of diabetes owing to inhibiting glucose from being absorbed in the digestive tracts,and its gene can be used as insect-resistant genes in crops breeding.A comprehensive review was made on the general development,categories,characteristics and application of a-amylase inhibitors in this paper and the prospect of application in agriculture and medicine was expected in advance.

This paper mainly introduced bovine colostrm protein of the cow with new born baby within seven days .This bovine colostrum protein contained a lot of active components such as lactoferrin.transferrin,immunoglobulin,lysozyme,lactoperoxidase,proline-rich polypeptide,and various active peptide hydrolyzed from the protein.At the same time,the paper introduced molecular structrue,physiological function and action of those active components.