The physichochemical properties and structure changes of phosphate monoester of sweet potato starch esterified with orthophosphate were investigated. The results indicated that the paste clarity, solubility and swelling power of the phosphate monoesters increased dramatically. Esterization could also improve the ret-rogradation and freeze - thaw stability of native starch notably. Esterization not only occurred in the amorphous region, but also damaged the crystalline region. The infra - red spectrogram verified that after esterization new groups were added to the starch glucose units.

With the soy polypeptide drink made by SPI as the basis of processing and according to the study of hydrolyzing SPI by single enzyme proper enzymes were selected to form multi - enzyme system. Then on the base of multi - enzyme hydrolysis, this article compared the characteristics of enzymatic hydrolysis SPI by Flavourzyme with respect to Kojizyme in different manners of adding in batches or in unison. Finally, the technological conditions of hydrolysis of SPI were decided to produce soy polypeptide.

This paper studied the chemical composition of 3 kinds of soy sauce sediments: raw soy sauce sediment , first sediment and secondary sediment. Results showed that the contents of protein and polysaccharide in all sediments were quite high, which might be the main source of sediments formation. Some analysis was made about the origination of protein and polysaccharide.

One Rhizopus species P78 which could produce starch degradation enzymes was isolated from soil sample near starch plant. A Rhizplus species mutant PE - 8 a starch degradation enzyme was obtained after the Rhizopus species P78 was treated by U. V., Co60ray. The enzyme activity reached 3000U /g (dry basis) when it was nurtured in wheat bran medium at 46 -48℃ after 22 ~ 24 hours. The starch hydrolyzate formed by the catalysis of the enzymes produced by Rhizopus species mutant PE - 8 was analysed by high performance liquid chromatogra-phy and paper chromatography. The results indicated the percentages of oliosaccharide (G3 - G8) to total sugar of the sample analysed reached 77. 6% , while glucose was only 3. 03% . It was reasoned that the sample analysed was a type of oligosaccharide. For this reason, the enzyme produced by the Rhizopus species mutant PE - 8 belonged to oligosaccharidase.

Seed and young stem as well as young leaf of Ginkgo biloba were used to induce callus. Optimum conditions and hormone combinations were sifted for Ginkgo callus growth and subculture. The biosynthesis amount of flavonoids was assayed in the callus suspension culture. The results showed: (1) The culture medium for induced and subculture of Gingko biloba callus was the MS culture medium by adding 3. 0mg/L NAA and 1. 0 mg/LBA. (2)0. 1% phytic acid has inhibited the callus browning and promoted the callus growth. (3) Adding 5. 0% of sucrose in culture medium increased the callus growth and the growth time of the callus reached amaximum value during subculture 40 to 45 days. (4) Gingko callus growth rate was 6. 8 times higher during suspension culture and biosynthesis amount of the flavonoids reached 76 mg/L.

The Thermal Decomposition Kinetics of β - cyclodextrinand Vanillin inclusion complex has been studied by using non - isothermal thermogravimetry. The experiment result showed that reaction order of thermal decomposition of β - cyclodextrin and vanillin was of the first order. The average activation energy of the themal decomposition was 180. 28kJ/mol. The preexponential factor A was 9. 858 × 1019. The kinetic compensation e-quation was logA = 0. 0897E + 2. 4665. The enthalpy change was △Hr = 85. 90kJ/mol and entropy change △Sr = 0. 146kJ/mol•K.

This paper focused on stability of fructooligosaccharides from chicory on various food thermal - processings, including Patecurization(62. 5℃ /30min) , High - temperature short - time processing (70 -100℃ /0. 4 ~ 15min), High pressure sterilization (121℃/15 ~ 50min) and the stability analysis of fructo -oligosaccharides in bread - baking. For high temperature processing(70 ~ 100℃ /0. 4 ~ 15min), no more than 3% of the fruct - oliglo - saccharides were broken down in the pH range of 4 ~ 8 and the thermal stability reduced while pH <4. Forhigh pressure sterilization, it was decomposed completely in 20 ~ 50min in the pH range of 2~ 4 and decomposed to different extent in the pH range of 4 ~ 9. The fructooligosaccharede contents in the bread were determined before and after baking by using a quick fermenting technology. The results showed that it hold about 83.5% of the total amount, while the surface and inner part of the bread were lost about 35. 7% and 8. 5% of the added fructo - oligosaccharides respectively during baking.

Corn bran polypeptide was studied in composition and functional properties , and the effects of pHand ionic consistency on the functional characteristics of the corn bran pplypeptide were also covered. The rdsults indicated that corn bran polypeptide had good solubility and emulsify - ing ability, certain foaming and gel -forming capabiliry, but foaming stability was poor.

In the present investigation carboxymethyl potato starch has been prepared by the alcohol mediummethod and added respectively into ice - cream and flour for study both the expansion rate of ice - cream and its tissue strutural change and the Euality and stretch properties of flour have been studied. The results indicated that carboxymethyl starch could remarkabyl change the quality and properties fice - creams and flour.

A new food grade brown pigment extracted from chestnut shells had been studied. The total yield was18. 7% when extracted with 65% content alcohol solution. The results of physicochemical tests showed that the largest absorption spectrum of this pigment was 470nm. It was a kind of water dissolvable pigment, and had certain light and heat stability. Its color was changed by Fe3+ , Al3+ and decreased slightly by glucose, bub not harmfully affected by K+, Cu2 +, Mg2 + and Zn2 +.

There are polyphenolanalogues, purine alkaloid, amino acid, vitamin and some other composition such as essence in tea liquid. The contents of polyphenol, alkaloid and amino acid is the highest. Their interaction is the main cause for the turbidity in tea liquid. This paper studied that the factors affecting the equilibrium or the ionization equilibrium and research the method of keeping the thermodynamic equilibrium.

β - glucosidase (EC. 3.2. 1.21) production conditions of Aspergillus niger (As. n. XD - 1) were investigated through single factor experimentation and orthogonal test. The results showed that solid state fermentation was the suitable way of β - glucosidase production were 2 portions of bagasse, 3 portions of wheat bran, 0. 8% yeast extract, 3 times of water, initial natural pH value, and fermentation at 28() for 4d. Under these conditions, the activity of β - glucosidase could reached 23. 86U/ml.

Jujube brandy fermentation with bolting yeast was studied. Proper medium compositions and distillation method were chosen from the results of previous experiments. The optimum operation conditions for brandy fermentation were presented. The brandy produced was of mellow and delicious flavor. A preliminary approach for isolating yeast from the fermentation alcohol was set up.

The synthetic conditions of zinc propionate with calcium propionate and zinc sulfate as raw materials were studied. The experimental results showed that optimum conditions were as follows: n (calcium propionate): n(zinc sulfate) = 1. 16: 1, C(calcium propionate) = 1. 075mol/L, C(zincsulfate) = 1. 239mol/Land the reaction time at 80℃ , 40min. Under the above - mentioned conditions, the yield of zinc propionate could reached 93. 6% and the product quality was in accordance with the demands for food industy.

The method for abstracting tea polyphenols(TP) from tea leaves by using macroporous resins was studied in this paper. The optimal operation conditions of infrusion were found by orthogonal experiment with decoloring and decaffeinating crude extract by regulating pH value, loading it onto a column containing an adsorbent macopore resin NKA -2, for specifically absorbing TP, desorbingTPwith80% ethyl alcohol and extracting said solvent with EtAc 2 time. We obtained the high purity TP product. The purity reached 94. 72% and the yield was 13.65%.

After surveying the distribution of the wild peach in Xizhang and analyzing the processing charcter-istics of the fruit of the wild peach, a processing plan of wild peach was put forward according to the fruit characteristics and the consuming habits of local inhabitant. Some products with local feature such as Juice of wild peach in Xizhang", Preserved fruit of the wild peach in Xizhang" and"Six Mixed teas of the wild peach in Xizhang" were procesed.

The aloe - alcohol - extraction by biologic - enzyme and alcohol - extraction was obtained After debitter and deastringensy, an aloe beverage was prepared. By its sensory, physical and chemical inspections, microorganism determination and its toxicity, assay, we get at last the aloe beverage in conformity with national standards. It could be a reference for exploiting aloe drug.

In order to remove such antinutritional factors as goitrogen, hemagglutinin and tryy sin inhibitor in soybean, the effects of heating and germinating meathods were studied in this paper. The results indicated that dry - heating with 90℃ , 15min and over was sufficient to damage the activity of thioglucosidase, which was the precursor of giotrogen from glucosinolates, and wet - heating with 125℃, 10min was also enough to inactivate the hemagglutinin, and trypsin inhibitor. The rate of removal of them was 95% and above. Meanwhile, the effect of endogenous enzymes, produced by germinating in soybean would a bit increasee the removal of hemagglutinin and trysin inhibitor.

In this paper we have preliminarily researched on how to extract endocellular and extracellular polysaccharide products of Ustilago maydis in the course of fermentation. The result showed that the extracellular polysaccharose of Ustilago maydis accumulated largely, even up to 3. 0g/L which was the maximal yield when it had been deposited with 80% alcohol.

Agaricus blazei Murill was a delicious medicinal fungus. In this paper, the submerged fermetation process and amino analysis of the strain were studied . Experimental results showed that the composition of the optimal fermentation medium was as fellows: 7%lucose, 1. 5% yeast extract, 0. 3%K2HPO4, 0. 1%MgSO4and 10mg/100mlVB1. The optimum cultural period was 9 days at 25℃ in 250ml flasks shaked at 150r/min. Thebest aeration ratio was 2: 5 (medium volome: flask volume). The inoculation size was 15% . The dry weight of mycelia of Agaricus blazei Murill was obtained about 1. 8g /100ml in the optium culture.

The paper dealt with the effects of medium ingredients and viscosity on the growing state of mycelium of ganoderma during submerged culture. The results showed that as the main ingredient of medium was ground malt and the thickening agent was at 0. 15% (the viscosity degree was at 3. 4mPa. s), mycelium was of villiform ball, in langer amount and uniformity, higher weight and better quality. As the main ingredient of medium was maize flour and the thickening agent was at 0. 05% (the viscosity degree was at 1. 65 mPa. s), mycelium ball grew well and became spinous. Within certain viscosity range, lower viscosity was good to form much more mycelium balls but higher viscosity might be good to form big mycelium balls. To Compare the two main ingredients, the ground malt was much better than the maize flour used as the medium for the submerged culture of ganoderma lucidum.

Microwave treatmant on the edible films made from wheat gluten, soybean protein isolate (SPI) or wheat gluten/SPI, respectionly could improve the mechanical and sensory properties, oxygen and water permeability of these three films . Scanning electron microscopy was used to investigate the microstpjctures of the films. The results indicated that microwave treatment could improve the microstructure of all the films clearly. Especially, the improving effect on WG/SPI film was the most obvious. After microwave treatment, the microstructure of WG film .SPI film and WG/SPI film were almost the same .

The structure of human milk fat is unique in that most of the C16: 0 (> 70% ) is located at the sn -2position. Therefore, lard and free - fatty acid were intersterified by Lipozyme IM so as to produce human milk fat substitute. Response surface methodololgy (RSM) design was used to design and evaluate the experiment. The optimal conditions were: watercontent, 3. 7% ; reaction temperature, 61℃; substrate ratio, 2. 4: 1; enzyme load, 10%; and reaction time, 1h. The enzyme could be reused 39hours at the optimal conditions.

In order to meet the requirement of the GMO labeling provisions, it is necessary to extract DN A from foods and confirm the existence of transgenic gene by PCR. We discussed three methods for DNA extraction from soybean and bean - made - foods, which could be applied in PCR screening of GMO.

In this paper, after the sample was acidifyed, propionate was transformed into propanoic acid. The propanoic acid was determinated by Headspace and Auto Injection Gas Chromatography Outstandard quantification. This method was simple and exact. It could continuously determine a great deal of samples at the same time. The method could satisfy the demand on the determination of propanoic acid in import and export food.

In the paper, the cold neutral detergent fiber (CNDF) assay suggested by Zheng Jianxian has been improved greatly. In the improved method, the solube dietary fiber was prior extracted and separated, so the restult was more scientific, accurate. And the improved method was more convenient and practical because of substtuting the reduced pressure - filter for the centrifugation.

It was is reported in this paper that the microwave digestion technique was used in the ion - exchange - separation hydride generation atomic fluorescence spectrometry determination of trace selenium in a-garic. The optimum conditions for the determination were tested and discussed. The detection limit was 0. 16ng/ ml. The recoveries of the method were 96. 2% ~ 98. 0% and RSD 1. 6% . This method was accurate, quick -acquired and convenient. It was used in the determination of trace selenium in agaric with satisfactory result.

Antisticking oils have been used in high - quality jellies manufacture recentlu. The antisticking oils could increase transparency of jelly and show good antisticking properties and good resistance to oxidation. In the research the composition of antisticking oils was analysesed. Analutical results indicated the that antesticking oils consisted of reconsitiuted glyceride and natural wax.

The research demonstrated that the present determination method for chromaticness of caramel was not correct. In this article, we have developed a new method for chromatic determination; which was reliable to reflect the real color.

This paper reported the detemination of optimal experimental conditions of sucrose transterase in honey by 3. 5 - dinitro - salicylic acid colorimetry. This method was easyrapid and very few impurity disturbances.

The reductive antioxidative and hydroxyl radicals scavenging activities of the soybean peptides prepared with enzymolysis and ultrafiltration were studied in this paper. The results showed that the antioxidative activities of the soybean peptides were stronger when the concentrations were higher, and the soybean peptides had powerful scavenging activity on hydroxyl radicals within certain concentration range. In addition, the soybean peptides showed no pro - oxidating effect.

The nutritive compositions of 8 kinds of main wild vegetables such as Sauropus androgynus, Talinum paniculatum, Emilia sonchifolia, Gynura divaricata, Gynura bicolor, Clinacathus nutaus, Anredera cordifolia and Nasturtium montanum were studied in South China. The results showed that the nutritive compositions of 8 kinds of wild vegetables were quite different. They were rich in ash, crude protein, crude fat, crude fiber and vitamin C content. They all contained potassium, phosphorus, calcium, magnesium, sodium, iron, zinc, manganese, copper, nickel, lead, cadmium and chromium. They were of high potassium and low sodium plants, and the content of potassium was 3 to 6 times higher than that of Brassica parachinensis. However, the content of lead exceeded the standard in Sauropus androgynus, Gynura divaricata and Clinacathus nutaus.

Angiotensin - converting enzyme was extracted by differential centrifugation, the solubilization of sodium deoxycholate, DEAE - cellulose column chromatography and Sephadex G - 200 column gel filtration. A series of studies on angiotensin - converting enzyme indicated that it had molecular weight of 302KD, the sugar content was 19. 3% and the optimum temperature and pH were 37℃ and 8. 3 respectively.

This article dealt with the effect of different embeded - catechins on serum lipids in mice under different experimental conditions. The results indicated that catechin could obviously increase the concentration of HDL - C and decrease the concentration of TC. TG and LDL - C in mice by any methods (intravenous injection or oral intake). The effect of liposome - catechins was better than that of micelle - catechins. The effect of micelle - catechins was much better than that of free - catechins (p< 0. 05); And the intravenous injection was superior to oral intake (p< 0. 05).

Using Alloxan - induced diabetes mice model, the effect of Ganoderma Lucidum peptides (i. p. ) on diabetes mice was studied. Also the effects of mixed Ganoderma Lucidum peptides and tea polysaccharides" on diabetes mice were discussed. Results showed that after Alloxan inducing, the levels of blood glucose (BG) in normal mice were increased obviously (p <0. 01) . But the mice BG level would also decrease significantly (p <0. 01) if treating the mice with Ganoderma Lucidum peptides or mixed peptides and polysaccharides. Also the deceasd of weight - loss on diabetes mice was observed in treatment group during the experiment.

Oxygen radical scavenging activity of banana was studied in vitro, and lipid peroxides of plasma lipoproteins were investigated after 20 healthy subjects took fresh bananas. Banana exhibited scavenging effects on ROO•, O2- •,•OH, and H2O2 in vitro with the scavenging rates of 81. 8%, 54. 5%, 72. 1% and 68. 8%, respectively; and significantly decreased lipid peroxides of very low density lipoprotein (VLDL), low density lipoprotein (LDL) and high density lipoprotein (HDL) inhuman. It is suggested that banana could increase the plasma antioxidant capacity in human, and might have the function of preventing cardiovascular diseases nad delaying ageing.

The ice - nucleation active membranin debris was prepared from the bacteria ice nucleation to be applied to partially frozen ( - 3℃) technique of shrimp for keeping fresh . It was found that the change of quality and flavor was obvious according to the assay of shrimp muscles during storage at different periods. The results showed that the change of the shrimp body was analyzed by sensory evaluation . quality analysis and flavor analysis . A considerable increase in prime quality was possible because of the application of ice - nucleation active proteins. The effect of keeping fresh was good and period of shrimp storage was longer, up to 20 days, while shrimp body did not reach the limitation of the corruption. Other characters were low in energy and easy in management and operation.

Storage quality of postharvest Red Globe and Kyoho grapes after harvest was studied. The results showed that during the storage and at the room tempreture, the content of reducing sugar, titrataboe acid, and VC decreased gradually, where as, changes of titratable acid and VC content were negatively related to the time of storage significantly. Fresh keeping agent treatment could lower the loss of reducing sugar, titratable acid and VC. Red Globe grapes had longer storage life than Kyoho obviously. Under the condition of 0℃ + CT - 2 + polyethylene film, the rate of sound fruit of Kyoho was 87.8% after 135 days storage; and that of Red Globe was 92. 7% after 150 days storage.

Mankind applies biotechnology already for thousands of years. Until the last century, fermentation processes for producing beer, wine, bread, soy sauces and other food products were the main application in the agri - food area.The elucidation of the structure and role of DNA and RNA in living organisms since the past 50 years has created a revolution in biotechnology, resulting in two key technological developments:1) Genetic modification by gene technology2) New rapid and multiple analytical tools; the latest developments being based on genomics. In this presentation I will discuss:- progress in genetic modification and the issue of public acceptance- application of genomic based technologies in the agri - food field- examples of joint biotechnology projects of my TNO institute with partners in China- biotechnology in cereal science and technology

In this paper, the recent researches for phycobiliproteins on extraction and purification were introduced in the aspects of extraction of some raw materials, crushing cell methods, crude extraction methods and purification methods. The usual extracting materials were concluded as Spirulina, Polysiphonia urceolasa, Por-phyra yezoensis etc. There were 5 ways to cruch cell such as repeated freezing and thawing method and chemical reagent method. And there had 4 crude extraction methods such as the salting - out method to extract the crude phycobiliproteins. Hydroxylapatite column chromatography, DEAE - celluose column chromatography and Gel column chromatography were the usual purification methods. To get better results in the practice, diversified methods were often used.