The purpose of this paper is to review the synergistic interactions among carrageenanand other polysaccharides employed as food gums, and to summarize the appearance and microstructure changes of the mixed polysaccharide systems. Then the advances in the mechanism of the interactions were reviewed.

Glucose metaboliccharacteristics of Lactobacillus amylovorus JCM1126 and Lactobacillus amylophilns JCM1125I in the MRS cultural medium with two cereal starches and some soluble starch substitute for the glucose were studied. For Lactobacillus amylovorus JCM1126, the graph of colony quantity proliferaton had a single peak, and the drop of pH was similar to that in cultural medium taking glucose as carbon source. For Lactobacillus amylophilus JCM1125, its graph had two peaks, and pH dropping rate was remarkably slower than that taking glucose as carbon source. 48 hours later both bactewla showed more colony quantities taking starches as carbon source than those taking glucose as carbon scurce. As shown above the two bacterias were sharply different in the way they metabolized.

There are many advantages of ultrafiltration applied on the clarification of fruit juice.Three membranes of different materials and cut-off molecular weights were used in the study of the clarification of kiwifruit juice by hollow fiber ultrafiltration.The proper membrane was picked out by the method of fuzzy mathematical comprehensive evaluation.The score was obtained by setting up the model of fuzz two--grade comprehensive evaluation and calculating the experiment data with fuzzy linear transformation .The last results indicated that the membrane,whoSe material was PSFand cut-off molecular weight 40 thousand,was better than the other two membranes used in the clarification of Kiwifruit juice if taking the factors such as the nature of membrane the clarified effect and the uetention of nutrient contents etc Into consider atior.

Water holding capacity (WHC) is very important to the yield and the quality of the products processed. This paper studied the function of the mixed phosphates and sodium caseinate (SC) to improve the WHC of meat products .The results showed: the best combining ratio of mixed phosphates was 2∶2∶1 (tetrasodium pyrophosphate SPP: sodium tripolyphosphates STP: sodium hexametaphosphate SHMP raspectively) and the best mixed phosphsts quantity added was 0.4% .With the combination of 0 .4% mixed phosphates and 2% SC added to the meat products, the result was the best for WHC and. qualify.

In this paper, a high efficient procedure was studied to extract crude sodium alginate, fucoidin and laminarin simultaneously. Sodium alginate and fucoidin were further purified, the purity of which was demonstrated homogeneously by chromatography on a sephadex G-75 column and acetate cellulose membrane electrophoresis .The experiments compared among soding alginate market Sodium alginate specifically prepared in the experiment and fucoidin.The results of the first two showed that their features on IR and UV spectrum were consistent and their datum on molecular weight, inherent viscocity electrical conductivity and pH were very close. However both differed greatly with fucoidin.

Spirulina platensis was cultivated in brewery effluent under different nutrient conditions. Results showed that Spirulina platensis biomass concentration could reach 2. 84g/L （dry biomass weight） in the brewery effluent at pH 9.0 with the addition of 2. 0g/L NaNO3, 6.6g/LNaHCO3, 0. 5g/LNaCl and 0. 25g/L k2HPO4. The culture was grown under air pump ventilation for eight days, whereas me light intensity was 2300 Lux and temperature 33℃ .The total of amount amino acids in the dry blomass was 37%.

In this paper eggplants, carrots and peppers were used as raw materials .Comparing several kinds of β-cyclodextrin preparation methods, the optimum ratio for the mixing solution of β-cyclodextrin sugar and salt was obtained respectively as 3∶3∶2 .Dehydrated vegetables prepared by this mixture showed high reconstitution capability and high water content,. The products are also crisp, tender and pleasant to taste.

In the paper, the auto-oxidation inhibition of some galates on lard and the synergistic effects of other substances was studied.The various proportions of synergestic mixtures in the compound food antoxidants were also investigated. In lard the best results were obtained from mixtures of octyl gallate (OG) \citric acid and methionine at a certain ratio.They also showed the properties of highly effective antioxidation but with slight toxicity.

An experiment study on antimicrobial activity of the extract of Lactarius camphoratus Fs was reported. Lactarius camphoratus Fs extract displayed the marvelous anti-yeast and anti-mold ability, espclally directed against Geotrichum Link. The GC-MS andysis showed that the main antibi otic component of Lactarius camphoratus Fs exfract was organic acids. Lactarius camphoratus Fs extract was a good kind of natural antiseptics with broad prospects.

In this study the antimicrobial preservation and antimicrobial abilities of Salmon clupine clupeidae were determined against common food contaminative microorganisms. The effects of pH value, temperature, organic and inorganic components of certain food on the antimicrobial activities were discussed and the antimicrobial characteristics of clupeidae protamine and the prostect for the developerment of clupeidae protamine as a natural food antiseptic were envisaged.

The purpose of this study was to investigate the chitosan’s effects on lowering hyperlipemia, lowering hyperglycemia and enhancing immunity .The effect of chotosan on hyperlipemia was investigated in male SD rats. There were respectively hyperlipemia control group, low dose group (83. 3mg/kg .bw),media dose group (166. 7mg/kg..bw) and high dose group (333. 3mg/kg .bw) .All groups were fed with chitosan 4 weeds.The results showed that:comparing with hyperlipemia control group me media and high dose group’s cholesterol level was lowered respectiuely 10. 5% (P<0. 01), 14. 2% (P<0.01); low, media and high dose group’s triglyceride lowered respectively 27. 5% (P<0.01), 18. 8% (p<0. 01) and 26. 1% (P<0. 01); low, media and high dose group’s high density lipoprotein cholesterol increased respectively 16. 5% (P<0.01), 32. 7% (p<0.001) and 50.4% (p<0.001) .The effects of chitosan on lowering hyperglycemia and enhancing imunity were investigated in Kurmingfemale mice.There were three dose groups: low dose group (166. 7 mg/kg..bw) I media dose group (333. 3 mg/kg. .bw) and high dose group (666. 7 mg/kg..bw) .There were the control group of the effect on enhancing immunity and the hyperglycemia model group of the effect on lowing hyperlycemia.All groups were fed with chitosan 3 weeks .The results of effect on lowering hyperlycemia indicated:colnparing with hyperglycemia control group, the low,media and high dose group’s blood sugar was lowered respectively 14. 1% (P<0. 05), 18.8% (p<0. 01) and 24. 9% (p<0. 01) .The blood sugar difference between 2 hour’s and 0 hour’s blood sugar after giving 50% glucose was lowered respectively 40. 0% (P<0. 001) , 30.1% (p<0.001) and 20. 6% (p<0.001) The results of effect on enhancing immunity Indicated: comparing with control group, the low, the media and high dose group’s carbon expurgation phagocytosis index was increased respectively 9.1% (P<0.01), 14. 8% (p<0.001) and 13. 4% (p<0.001); the low,media and high dose group’s delayed hypersen sitivity was increased respectively 82. 5% (P<0.01) , 82. 5% (p<0. 001) and 105. 3% (p<0. 001); the media and high group’s hemolysin was increased respectively 28. 1% (P<0.05), 28. 4% (p<0.05); the media dose group’s NK cell activity was increased 84. 3% (p<0. 05). These results indicated that the chitosan’s functions were affective signiticantly on lowering hyperlipemia, lowering hyperglycimia and enhanc ing immunity.

on Lipid Changes of Chinese Sausages During the oven-DryingCai Huazhen(Department of Agricultural Product Processing, Anhui Agri-technological Teaching College, Fengyang, 233100) Ma chanqwei (College of Food Science, China Agricultural University, Beijing, 100094) Abstract Lipid changes of Chinese sausages during the oven-drying were studied in this paper. The lipolysis and lipid oxzdation were found to occur in the course of oven-drying which gave rise to free fatty acids and carbonyl compounds that were in some degree responsible for sausage aroma.

Gluzyme, a glucose oxidase, can improve dough stability time and resistence signifi cantly through oxidasing SH into-S-S- .Volume and quality of bread increase after treated with. Gluzyme and xylase, a-fungampl and Vc combination. Gluzyme is one of promising alternatives for bromace.

Six isoflavones in the soybeans were determined by bligh performance Liquid chromatog raphy （HPLC） .The effects of the ratio of ethanol and water on the prepared sample were studied.Results showed that polar isoflavone glycosides in the soybeans were high when low-polar isoflavone agiucones were almost none.And 60%80% aqueous ethanol was the optimal ratio in the sample prepared The samples were analysed by a Shin-Pack CLC ODS colunm （150 × 6.0mmID: 5 μ m） .The mobile phase was MeOH:HAC:H2O（30: 3.5:66.5） .The flow rate was 1.0ml/min from 0 to 8. 5min and 1. 5ml/min from 8. 5 to 47min. Column temperature was 50 ℃, UV-detection was performed at 254um.

To study an effective and fast method of detection for listeria spedes in food.The combined Vidas and API listeria method was used to detect the presence of listeria species and to diifferentia listeria species in fod samples .The results showed that the method was applicable to all species in listeria.Depending on this measure, it was shown that the whole detection time reduce to from 10d to 5d, and the negative result was obtained within 48h (24h shorter than conventional method. It was believed that this modified method was quickes and more effective than the separate method. Satisfactory results were obtained by using this modified measure in 115 actual samples.

Zhati (cooked brined meat wrapped in deboned troffer) handled with antioxidants was vacuam packed with transparent high-obstructive plastic film. Then the Zhati was pasteurized. This treatment could make the Zhati preserved for more than 95 days in the ambient environment of continuous lighting at 35℃. The optimal treatments were as follows Pack material: NY/ PVDC/PC compound film;The antioxidants and preservative formula: PG 0.05%+Phytic acid 0.035%+VC-Na 0.06%+Po- tassium sorbate 0. 1%;The pasteurization formula 5’-20’-5’/100℃.

By taking the abundant-selenium Indocalamus leave and sweet Gynostemma Pentaphyllum constituents Makino as main raw materials in Enshi mountainous area a health drink was developed with the following Selenium 0.08mg/kg Polysaccharide 1.0g/kg Gypenosides 0.5g/kg.

In order to make a kind of product of mashed garlic with rich garlic sweet smell, the fresh garlic and tomato should be used as raw materials By the method of acid scalding to deactivate the enzyne polymer absorption and salf covering was the unpleasant smell of garlic removed with added and mixed tastes and flavor.

The processing technolog was studied to extract the juice from natural dandelion and cucumber to a well mixed homogenized clarified beverage with a special flavour fresh tasteg and sweet smell.