The immobilizatin of trypsin, the kinetics and stability of the immobilized enzyme were studied. After removing the impurity, the anion exchange resin GM 201 was firstly treated with glutaraldehyde, then reacted with trypsin, and the trypsin was immobilized on the matrix. The Km value, obtained by kinetical study, of the immobilized trypsin was higher than that of trypsin, and the optimum pH value and the optimum temperature of the immobiliized enzyme were also changed. The heat stability of the immobilized enzyme is slightly decreased, but the storage stability of the immobilized enzyme in solutions from slightly acidic to basic were higher than that of soluble enzyme. Operational stability test showed that the immobilized trypsin was stable for casein hydrolysis and affinity chromatography of soybean trysin inhibitors.

 The complex taste system of Jin-hua ham includes palatable taste which is the main taste, salty taste, sweet taste and bitter taste. The main palatable compound in the ham is glutamic acid Salt in the ham gives a salty taste and it is also a flavor enhancer to glutamic acid. Glutamic acid cxisits in the form of MSG by the pH value in the ham. The main organic acid in the ham is lactic acid. Aspartic acid is also a palatable compound. There are lots of amino acids in the ham providing sweet and bitter tastes. The ham manufactured with new technology has almost the same contents of all kinds of tastes campounds as that of with traditional technology. Both of them have similar taste systems.

Test and research of rheology for clarified lettuce and celery juice were made using a coaxial cylinder viscome-ter NDJ-79. The rsults indicated that clarified lettuce and celery .juice behaves as a Newdonian fluid. The mathematical models of temperature on viscosity and soluble solids content on viscosity have been founded. Finally, the combined effect of temperture and soluble solids content on viscosity was studied: the mathematical models were derived which described the combined effect of temperature and soluble solids content on the viscosith of lettuce and celery juice over the range of temperature and soluble solids content studied.

Eatable starch packaging film was made from maize starch. potato starch as main raw material and eatable additives as auxiliary material. It was used as the inner packaging of candy preserved fruit. cake etc lts mechanical-strength? tenacity?transparancy and instantizing property are better than that of glutinous film while the production cost is lower.

The full-fat sweatened condensed soybean milk was produced by the application of conpound enzymes comsisting of proteinase mainly. The relationship between amount of enzyme, reaction time and concentration of substrate were studied and the optimum producing technology and formulation were determined. Factors influencing the product quality were discussed. With 300 IU enzyme used per gram substrate, 20 min reaction time and 1 : 4 substrate concentration (soybean: water), good quality and flavour of the product was obtained. The solubility of condensed soybean milk produced from enzyme hydrolysis and concentration was increased greatly and its viscosity was reduced.

The main quality indexes of hawthorn juices sold in the market are measured and the results show that the content of some important nutrients in the hawthorn juices is lower compared with fresh hawthorn fruits. The average contents of vitamine C and total acid are 1. 53mg/100ml and 0. 61 % respectively, 30% of samples tested contain more sodium benzoate than the maximum dosage allowed by the national standard of P. R China. The factors influencing quality of hawthorn juice are discuussed, Also, some of measures to improve the quality of hawthorn juice are proposed.

 This paper discussed the characteristics of rice bran oil extraction, compared rice bran oil extraction and sterol extraction by hexane, supercritical CO2 and supercritical CO2/cosolvent respectively.

the transparent effect of liquid glucoamylase to fruit juice of passifkvra edlisis studied. the opporture condition of time, temperatuer, and density of enzymical role is found with statistical method. Some physical and chemical indices in treatment and control fruit juice are measured.

 This paper discusses the mass spectrometry of carbon isotopes used in analysis of honey and its protein, including the design of devices, the preparation of samples and the test of the method’s accuracy and repetition. In the determination of carbon dioxide, the precision of this instrument is around 0. 005‰, when SIRA is used in determination of honey and honey protein samples, the diviations are 0. 08‰ and 0. 14‰ respectively. The results indicats that this method is reliable in the analysis of carbon isotope ratios in the honey and its protein.