Transglutaminase catalyzes an acyl-transfer reaction in which the γ -carboxamide groups of peptide-bound glutaminyl residues are the acyl donors.The enzyme catalyzed cross-linking in casein,myosin and β-lactoglobulin.The article summarized the advancement of microbial transglutaminase application in food processing.

The coaxial line transmission and reflection method was applied to set up the dielectric measuring system.The permittivity and conductivity of commercial dairy products including butter.cheese.yogurt and milk had been measured at 25±0.5℃ at microwave frequencies of 2,2.45,3GHz.The results might provide the available bank of dielectric data on dairy products.

The partition behavior of α-amylase in aqueous two-phase systems was investigated.The effects of the weights and concentrations of polyethylene glycol,pH,the concentrations of NaCl and enzyme concentration on the partition coefficient K were studied.

The Arrhenius model and z-value model have been used independently to describe temperature dependence of reaction rates in food processing.The relationship of two models was studied in detail.The paper provided a way that approximately converted with each other the respective z-value and activation energy and investigated other ways that described quality deterioration during food processing.

Amino oligomers were produced by fermentation of Pseudomonas sp. VIIIT39. The optimal composition(g/L) of the medium at a flask scale was: chitosan 2.5, MgSO4.7H2O 0.5,KH2PO4 0.5, KCl 0.5, FeSO4.7H2O 0.01and Tween20 0.5mL.Optimal temperature and initial pH for production were 28℃ and 6.5 respectively. When Pseudomonas sp. VIIIT39 was cultivated on arotary shaker(120r/min) at 28 ℃ for 84hrs. in a 250mL flask containing 125mL of medium,the results showed that 4.5 μ mol/mL of amino oligomers were accumulated(31% yield from chitosan).

More than twenty plant materials were compared with their inhibiting bacteria capacity by the paper filtering method.Anong them the extract of Capsicum frutescens line. eugenig largophy. posemary. licorice root.smoked plum and dark plum were tested with plate count. They showed application possibility for bacterial inhibition. These extracted natural preservitives were added to soybean sauce and carbonated beverapes,which had been stored for 3-6 months. The bacteria number countedmet with the sanitary standard.

In the paper the deep cultures and processing of Glossy Ganoderm in the malt wort was studied.The culture liquid of the Glossy Gaoderm in the shakingflask was inoculated into the 30L draft-agitated fermentation-tank and cultured in the following conditions:temperature 25℃.agitated speed 120r/min and ventilating ratio∶1∶0.25 culture period 96h.After the culture liquid was smashed and centrifuged .the separated liquid could be directly made into a nutritious and delicious beverage.

The effects of L-ascorbic acid (LA),polyphosphate (PP) and β-CD on the quality of canned green tea was studied by way of orthogonal design .The results showed that the destroy of infusion color could be effectively prevented by LA or pp. The formation of tea cream could be also stopped by PP except β-CD.On the contrary,LA could accelerate the formation of tea cream.It also revealed that the contents of polyphenol and caffine were not affected by the three compounds,but the decomposition of L-EGCG.a main kind of catechins.Could be protected by LA.

The paper studied the techniques for making D-glueosamine hydrochloride from certain chitin. The result showed that a 26% output rate could be achieved under such technological conditions that chitin was hydrolyzed in 36% hydrochloric acid for 3.5 hours and hydrolytic temperature was 90℃ .The mass of chitin to hydrochloric acid solvent was 1∶6 and the recovery rate of chlorate was 60%. The product made with this technique was confirmed by IR spectra dimaction.It showed that GAH had a better effect on the storage life of Lycopersicum esculentum.

This paper studied the lactic acid fermentation process of meat and determined fermentation temperature fermentation time and bacterial load .The salt,sugar and spice mix which effect fermentation process have been also studied. The experimental results indicated that the best technological parameters are 35℃ for the fermentation temperature, 18-24h for the fermentation time, 106cfu/g bacterial load .With the combination of 2.5-3.0% salt, 1.2-2.0% sucrose and adequate spice mixture added to the process,the results were salisfactory for improving the flavor of the products and enhancing the fermentation rate.

During the hydrolysis ofsmall yellow fish meat the concentration changes of protein nucleic acid αamino nitrogen,total nitrogen and clarity level were measured by 280nm uv,260nm uv,biuret reaction formaldehyde method.MicroKjeldahl method and 640nm visible spectrometer.The experiment results showed that instead of Micro-Kjeldahl method,280nm uv measure could be used tbr analysis total nitrogen amount change during the specially designated hydrolysis.The absorbency at 280nm was regularly increased in a steady rate.The relation betWeen total nitrogen and absorbency at 280nm could be written as Y=2.O16X-0.04.The absorbency increase at 260nm illustrated that the procedure of fish meat hydrolysis accompanied the release of nucleic acid .The absorbency at 540nm for biuret reaction decreased during the procedure.The results showed that the soluble protein in the clear liquid was digested.The amount of α amino nitrogen produced was in proportion to the delicious tase.

A method has been developed for the determination of selenium in appples by atomic fluorescence spectrometry.The efects of the instrumental and chemical parameters on atomic fluorescence signal of selenium had been studied and optimum conditions recommended.The effects of digest reagents on digestion of samples and the interference from foreign ions on selenium wre briefly discussed.The detection limit (3 σ) of the method was 0.26 μg/L with RSD (Relative Standard Deviation ) of 2.4%.

This experment was conducted by following the procedure of a method which could determine the BaP concertration in paddy by liquid chromatograph. First, broke the paddy sample into piece,then put these pieces into a fatextractor. And secondly.recirculated petroleum ether extraction for 8 hours.Neufnal aluminas,were used fou the cleaning of extracted solutions with KD concentration for enrichment.At last,Liquid Chromatograph was used to determine the BaP concentration. The working conditions. of LC were as follows: separate coloum was ODS-C18. mobile phase was a solution of 85%CH3OH and 15%H2O with flow rate as 1 ml/min and monitored by fluorescent light.

Based on 17 flavor components in 46 samples that were agined by GC,GC-MS and sensory evaluation,the discriminating analysis was used in the recognition of the samples aroma.And the validity of the discriminating equation was testified by the samples to be classified.Viewing from a statistical perspective,the results were good.

The quantitative study of bacteria in bottled purified drinking water was carried out.The bottled water samples in plastic containers of five gallons and 600ml were collected from the bottling factory and were stored at indoor temperature.Three hours after being bottled,the total colony count was determined every 24-56 hours in up t0 35 days.The bacterial quantities of all the studied water samples in 600 ml bottle increased in numbers and reached a peak with the total colony count ranging from <1 ml-1 to 1 .53 ×103ml-1 by the end of about one week.After then.the baterial count ran a fluctucting course of two peaks .The same occurred in the five gallons samples.

In this paper the species growth characteristics.heat resistance,and reasons of engendering of the thermoacidophilic bacteria in the processing of apple juice concentrate were analyzed and studied in detail.And the hazards to the apple juice by the growth of the thermo-acidophilic bacteria were elaborated.Finally,some solutions for the control of the thermo-acidophilic bacteria in the processing of apple juice concentrate were obtained especially according to the processing technique.

Loquat fruits (Eriobotrya japonica Lindl.cv.Dahongpao) were seal-packaged with different thickness of polyethylene film (0.01 -0.02 and 0.03mm,with no film packaging as control ) and stored at 1℃ and 20℃.At both temperatures .film packaging significantly inhibited water loss and fruit shrinkage.In fruits stored at 1℃, film packaging delayed the decrease of total soluble solids.titratable acid and vitamin C contents while showed no significant effect on fruit decay,thereby kept the fresh quality.While stored at 20℃ film packaging significantly increased the decay of fruits.this might be related to the accumulation of CO2 and C2H4 with in the packaging bags,which induced physiological disorder and accelerated senescence of fruits.These results indicated that loquat fruits could be stored at 1 ℃ in 0.01 ~0.03mm PE bags wigh good quality for more than 20 days.

 Uitlizing premature-drop mango as raw material in Yunan,the technology of candicd .dried.canned beverage and spiced mango. Products was studied. The proper processing products were proposed.

The production technology of mixed beverage made of black corn and green bean by means of hydrolysis, bake etc.was studied.The methed of baking black corn,the compounding ratio and the concentration of stablisers were determined.