Various protein modification methods including physical, chemical, enzymatic methods and the effect of modification to its functional properties, nutritional value and safety were studied. The prospect of application was also predicted.

In most casses the ice will turn opaque if the water contains certain guantity of air.The erperiments were carried out using the cryomicroscopy.Smples of twice-distilled water were hold between two piece of glass.The freezing theges under different cooling conditions were captured by a video canera.Results showed that the cooling rate was the main factor that influenced the size and distribution of air bubbles.Influences of the quantity of air dissolved in the water before freezing were also discussed in the paper.

Soy protein isolates were prepared from soybean by methods of ultrafiltration and sediment at isoelectric pH. The SDS-PAGE patterns of sognilk, defatted soybean and soy protein isolates smples were analyzed. 17 bands of soy proteins were fed in all of the SDS-PAGE patterns.In all of the propared smples, band l7 with ar 104620 was formed as the only new one and some thermal sensitive bands such as band 13 with Mr 76060, band 12 with ar 70740 and band 5 with Mr 32820 disappeared. It was found ty heating and β -mercaptoethanol treatment that the change of sulfhydryl bond was attributed to this coanon SDS-PAGE pattern change. The SDS-PAGE patterns of soy protein also exited some changes when soybean was prepared as defatted soybean and protein isolates- sand 1 in defatted soybean, band 4, 7 in the protein isolates produced by sediment at isoelectric pH and band 1, 2 in the protein isolates produced by ultrafiltration were found disrmeared. The various characteristics chanqes were related to these changes processing.

This study described the capsaicin degradation of two hot poper cultivars during fruit ripening. The capsaicin contents both in the plenta and in the pericap increased continuously tal reached a peak after 41~49 days from anthesis.The change of peroxidase activity in the plenta and in the pericap of NongDa 21 was different from that of NongD8 22.The peroxidase activity of NonDa 21 reached a peak at green mature stage and then declined. Then it increased a little at the red mature stage again-Whereas for NongDa 22, the peroxidase activity reached a peak at red mature stage. There was a reverse correlation during 41~57 days after anthesis between peroxidese activity and capsaicin content-Peroxidase activity in the plenta was lower than that in the pericap whereas the change of capsaicin content was on the contrary.These results indicated that peroxidase was probably involved in the degradation of capsaicin during fruits ripening.

The mice were given oral administration of a large anount of Bifidobacteriun bifidim for a long time. Significant anounts of anti-B.bifidum antibody were detected in the serum.However, in mice administratd Salmonella sp.,the antibody were detected in much higher level in a short time.These results suggest that the enormus numbers B.bifidim were hard to induce serim antibody production. Even if some antibody was produced the level was rather low, and quickly decreased- Furthermore, in vitro test, the optimal dose of B.Bifidum used to induce antibody production by spleen lymphocyte was 20 times than that of Sal. sp. .Thus, the study showed that B.bifidum was a weakly immunogenic antigen.

The paper dealed with the effects of (pH4~6.2) hydrogen chloride as well as different food acids on residual activity of L.debrueckii subsp .delbrueckii .The experiment showed that L.debrueckii subsp .Delbrueckii had the highest residual activity at 4~8℃. PH4. 0 in carrot juice for 21 days.The food acids such as acetic acid,citric acid and lactic acid with adjusted acidity of carrot juice (pH4 .0) all affected the activity of L.debrueckii subsp. delbrueckii, but acetic acid had the least effect on residual activity of L. debrueckii subsp. delbrueckii .Hydrogen chloride (pH2. 0 ~4. 0 ) showed activity effect of L. debrueckii subsp.delbrueckii, the large the acidity, the less the activity of L.debrueckii subsp.delbrueckii.

Technology for the separation of bifidobactreial cells is an important intermediate step to obtain the preparation of bifidobacterial products lyophilized. This paper describe a correlation between the harvesting or loss rate of live cells and the survival rate of B.bifidum during centrifugation. Nodified MRS medium as centrifugation vehicle was used to study the effects of centrifuglng force, time and pH in medium on the loss and survival rates of B.bifidum. The optimum conditions for harvesting the highest biomass of the bifidobacteria were also deternined throughout centrifugation. It was shown that once when both centrifugation force and time was increased, the ntalers of living cells lost in supernatant were reduced but at the sane time the survival rate of B. bifidium decreased markedly (P<0. 01). Therefore, the optimim conditions for centrifugation were 3438g (4000r/min) for 10min or 6446g (7500r/min) for 5min. In this case) the highest harvestinq rate of livinq cells was 98 .92% or 98.81%. If given the centrifugation with 3438g for 10min, pH value in media had no siqnificant influence on the harvesting rate of living cells (P>0. 05).

The results of a study on producing fructo-oligosaccharides through microbial enzymatic reaction were reported in the paper .The optimum substrate concentration, enzyme concentration, enzyme reaction time,pH value, and tmperature were 700g/L, 5% (v/v) , 1h, 5. 0 and 50~55℃, respectively,with 60. 13% fructo-oligosaccharides production yield.

The technology of immersing extraction and the formlation of composing purslane, bulrush root, sundew root, hawthorn and mint by orthogonal experiment was studied.Under the bolling condition, the results were achieved as: the amount of addition water to purslane,bulrush and sundew was 150ml, 150ml and 250ml respectively and the time of immersing extraction was 15min, 20min and 25min respectively.The immersing extraction technological paraneters of hawthorn and mint were respectively tmperature 45 ℃ and 65℃; amounts of addition water 120ml and 150ml;and time 450min and 15nin .The optinun composed drink was: purslane juice 46. 88% , bulrush juice 7. 03% , sundew juice 11. 2% , hawthorn juice 7. 5%,mint juice 11. 2% and 50% sirup 15 .2%.

The study was focused on the clarification of the syrup-juice produced by processing the sugared fruit and extruding-juice from chasenomeles impha, The syrup-juice ’s pH was reduced to 2. 3 by critric acid, with a lot of pectin substance and tannins .Gelatin was used as clarification agent with the addition of diatomite 0 .2% .The results indicated the excellent clarification in a short time.

The compound beverage was nade from mangosteen and black sesame. By the method of orthogonal test the reasonable processing technigue and formlation were found.The stanility of the beverage had been improved and the technical parameters for the industrialization of product presented-The new beverage is of good nutrition and flavour, a health beverage for children.

Using mice as experimental objects, we observed effects of the Liquan powder on mice weight increase, loading swimming time, pole-climbing time, atmospheric oxygen absence resistant effect, water labyrinth test, and also on mice hemoglobin, sean LDH activity, serum total protein,blood sugar, serum urea nitrogen lipofuscin, weight ratio of immune organs to body,etc. The results showed that experimental group could increase mice weight (P<0. 05 or P<0. 01 ), lncrease poleclimbing time and oxygen absence resistance time (P<0. 05), increase content of serm total protein,blood sugar, serun LDH (P<0. 05 ), decrease liver lipofuscin content (P<0. 05) and increase the weight ratio of spleen and thymus to body. Hints: the Liguan powder could stimulate mice weight increase,raise endurance of organism, increase responsibility of organism and have obvious fatigue resistance. It also had effects on memory and immune function enhancement and senility resistance.

Mice were used as the models of our experiment.After weaning and under sane feedibng, 2aroups of mice were given ordinary water and 50% sogittaria agittifolia juice for 36 days (the earlyaged stage) and 110 days (the middle-aged stage) respectively.The SOD activity, contents of MDA and lipofuscin of the liver and brain homogenate were measured.The results showed that the SOD activity of the 3iver and brain hmpenate in the Sagittaria agittifolia group increased significontly at the early-aged (p<0. 05) and more significantly at the middle-aged (p<0 .01) .The content of lipofuscin and MDA in the brain homogenate had no change at the early-aged of the two groups,but the content was much lower in the Sagittaria agittifolia group than that of the control group at the middle-aged (p<0. 01) .However the content of lipofuscin of liver homogenate and MDA had no obvious change at different ages. According to the current consensus that the oxidation operated at DNA level, the mice of 110, 150 and 180 days respectively were selected for spleen suspension culture .With the same culture solution, 240 umol/L Sagittaria agittifolia were added to the trial group.Afterirradiation with UV,3H-TdR incorporation test was carried out of measure the ability of DNA repair. The measurenent displcyed that DNA repair ability decreased with age, but DNA repair ability was obviously higher in Sagittaria agittifolia group than that of the contr0l qroup (p<0 .01 ) .The resulf suggested that Sagittaria agittifolia had the effect of antioxidation deladyed aqing and acted on DNA level as well.

There are several kinds of barbaloin and its derivaites in aloe vera .Aloe possesses antiseptic power, antitumor and antibacterial imunity by the concerted reaction of those bioactive substances mentioned above.We applied spectrophotometric nethod to detect the total content of barbaloin in the hydrolysis of aloe vera gels .Relative standard deviation was 2. 39% and recovery 90. 1%. Thls method could be applied to the quality control of total barbaloin in health food containing aloe.

In this article, the discovery, research development, health care functions and analysis methods of Vitanin E were reviewed.The HPLC analysis methods of Vitanin E in foods were introduced.

The Tnicrowave technology was applied to process vacuim-packed fresh pork.The study in vestigated the shelf life of pork under indoor temperature by recording the total bacterial count total volatile basic nitrogen and the appearance of the pork-However, the result showed that the effects of microwave processing for pork were not prominent.

There were 3 factors that limited the exports of dried perslrnon: 1 ) long production period; 2) low sanltary index; 3) short storage period.To solve the problems , the author had created and adopted a reasonable, artificial deslccating technigue,which makes the processing period of drled persinunon shorten by about 50 hours with aresult to upgrade the sanitary index of the food to meet the national hygiene standards, and to extend the storage period to one year or longer under 20 ℃