To investigate the components of water-soluble polysaccharides of Artemisia sphaerocephala Krasch seed gum, crude Artemisia sphaerocephala Krasch seed gum polysaccharides (CASP) were isolated through hot water extraction, ethanol precipitation and deproteinazation, and then were fractionated into ASPI, ASPII, ASPIII and ASPIV by DEAE-cellulose column chromatography. ASPI was purified by Bio-Gel P-150 column chromatography and one fraction (ASPI-A) was obtained. ASPIII was fractionated into ASPⅢ-A, ASPⅢ-B and ASPⅢ-C by Sephadex G-75 column chromatography. Monosaccharide analysis by GC showed that the ASPI-A is composed of arabinose, mannose, glucose and galactose with a molar ratio of 1:2.84:4.89:1.92; The ASPIII-A is composed of xylose and slight rhamnose arabinose, glucose, galactose, glucuronic acid and galacturonic acid. High performance gel permeation chromatography (HPGPC) showed that the ASPI-A is homogeneous polysaccharide with an average relative molecular mass of 5.42×104 D and the relative molecular mass of ASPIII-A is more than 4×105 D. The immunological activity assay revealed that in the presence of Con A , ASPI-A and ASPIII-A can increase the splenocyte proliferation in mice in a certain range of concentration; ASPIII-A may have a certain immunosuppression activity in higher concentration.

Porcine plasma protein (4%, w/w) was hydrolyzed by alcalase for 0.5 h to 6 h, and the degree of hydrolysis (DH) was determined by pH-Stat method. Meanwhile, reducing power, metal-chelating (Cu2+ and Fe2+) activity and DPPH radicals scavenging activity of hydrolysates were also determined. The results showed that the products of 5h-hydrolysis have good reducing power, metal ion chelating activity and DPPH radical scavenging activity. Compared among different concentrations of hydrolysates, the antioxidant activity significantly increases (p＜0.05) with the increasing of concentration. Although intact porcine plasma protein also displays the antioxidation, it is far less potent than hydrolyzed porcine plasma protein (p＜0.05). In conclusion, enzyme-hydrolyzed porcine plasma protein can act as a metal ion chelator, a hydrogen donor, as well as a radical stabilizer to inhibit lipid oxidation because of its antioxidant activity.

Casein peptide (CNH) was prepared by hydrolyzing NaCN with alcalase and extracted with water and isobutanol to obtain the bitterless peptide (CNH-H) and strong bitter taste peptide (CNH-A), respectively. Functional properties of casein peptide, CNH-H, and CNH-A were studied. Results showed that the three peptides all have a good solubility over the pH range of 2 to 11. However, their emulsifying activity, stability, foaming capacity and stability are quite lower than those NaCN (p ＜0.01), respectively. Among the three peptides, CNH-H exhibits the highest superoxide anion radical and hydroxyl radical -scavenging activity and strongest antibacterial effect against Pseudomonas, Staphylococcus aureus, Escherichia coli and Micrococcus luteus. However, CNH-A presents a higher DPPH radical scavenging activity as well as antioxidant activity in linoleic acid system and strong antibacterial effect against Bacillus subtilis. High ACE-inhibitory activity is also found on the three peptides and CNH-H shows the highest. Due to their high hydrophobicity, β-casomorphin-5 and β-casomorphin-7 are more likely contained in CNH-A instead of CNH-H.

A fuzzy integrity evaluation model based on instant noodle grade table was proposed for instant noodle sensory quality. Results showed that analysis on instant noodle sensory by using the fuzzy integrated evaluation model was effective and objective. Finally, some improvements were proposed on the usage of 100 percentage scale evaluation in instant noodle sensory quality.

In this study, high-purity bone collagen was prepared from bovine bone via smashing, degreasing, decalcifying, hydrolyzing with enzyme, salting out, purifying and freeze-drying, and then its characterization was analyzed by SDS-PAGE electrophoresis, ultraviolet absorption spectrum, infrared absorption spectrum and amino acid component analysis. The results showed that the purity of the collagen product reaches 99%; it belongs to type I collagen ([α1(I)]2α2(I)) with integrated three helical structure, and the related molecular weights of its peptide chainsα1 andα2 are 123 kDa and 112 kDa, respectively.

Chemical composition of supercritical CO2 extracts of seed ginger and fresh ginger were analyzed by using GC-MS. Results indicated that the oleoresin yields of seed ginger and fresh ginger are 5.15% ± 0.12% and 4.67% ± 0.15%，respectively. No differences exist on chemical compositions between the two extracts, which mainly contain α-zingiberene, β-sesquiphellandrene, β-bisobolene, α-farnesene, α-curcumene, 6-gingerol, 6-shogaol and zingerone. However, the contents of these compounds are different significantly. The seed ginger extract contains less terpenoids than the fresh ginger extract, namely 1,8-cineole, β-citronellal, citral, geraniol, geranyl acetate, α-zingiberene and the other two terpenoids of γ-selinene, germacrene D are only detected in fresh ginger extract. The relative content of α-curcumene in seed ginger extract is higher than that in fresh ginger extract. Seed ginger extract also possesses more gingerols than fresh ginger by 7.86%, especially 6-shogaol and 10-shogaol, whose relative contents are higher 15.49% and 30.51% than those in fresh ginger extract.

The compound stabilizers of κ-carrageenan- molecule distilled monoglyceride (DMG)-sucrose esters (SE)-11 (1:2:2, W/W) with hydrophile-lipophile balance (HLB) of 9.10, κ-Carrageenan-DMG-SE-15 (1:2:2, W/W) with HLB of 11.10 and κ-carrageenan-DMG-SE-15 (1:1:3, W/W) with HLB of 13.05 were prepared respectively. With change rate of back scattering (ΔBS) and stability kinetic parameters as evaluation indexes and with standard compound stabilizer BD 007 as the control, the advantages and disadvantages of the three compound stabilizers were compared. The results showed that among the three compound stabilizers, the stability kinetics index of the compound stabilizer with HLB of 11.10 is 0.66, which is the nearest to that of the control, and its ΔBS is the minimum during 24 h of observation in sample test room. Hence, this compound stabilizer is suitable for UHT milk stabilization.

The performance of adsorption for catechins EGCG and caffeine by three resins with different surface properties were investigated in this study. The results showed that the adsorption capacity to caffeine rises with the increase of specific surface area and is little affected by the surface property. However, the adsorption capacity to catechins EGCG is significantly related to the surface property of resins. Nonpolar resin X-5 has the least adsorption capacity to catechins EGCG, while RB resin with carbonyl and methylactyl shows high adsorption capacity and strong adsorption selectivity to it, which can isolate catechins EGCG and caffeine by means of dynamic chromatography.

The freeze-dried cooked beef slices were dipped in water to observe the rehydration characteristics, such as shape, color and microstructure. The results showed that the shape, color and microstructure of products are not significantly affected by freeze-drying. GC-MS analysis indicated that the sorts and contents of flavor compounds do not significantly changed. The sensory analysis revealed that the rehydrated products has very similar flavor to the fresh ones.

The water and alcohol extracts of Ceratopteris brongn were obtained from the plant and spore respectively, and then their antimicrobial activity and fresh-keeping ability were investigated in this study. The antimicrobial test showed that both water and alcohol extracts have the inhibitory effect against the growth of Gram positive and negative bacteria, but not on fungi. The food preservation test indicated that the plant-water and spore-ethanol extracts may prolong the preservation period of the cooked-meat and the first grade freshness of seafood without package for more than 12 h, while the plant-ethanol and spore-water extracts do not show any significant effects, which may be due to the different antimicrobial compositions in the plant and spore. Altogether, this study provides scientific basis for the exploitation of Ceratopteris brongn.

A comprehensive analytical method based on high liquid chromatography-electrospray ionization tandem mass spectrometry with positive ionization mode was applied for measuring bisphenol A diglycidyl ether (BADGE) and its derivatives in canned meat and fish. Effects of contents in cans, storage time (6, 9 or 12 months) and temperature (4 ℃, 20 ℃ or 100 ℃) on migration of BADGE and its derivatives from varnish to canned contents were investigated. One-way analysis of variance (ANOVA) showed that there are significant differences among different canned contents (p ＜0.05). Student-Newman-Keuls analysis indicated that levels of BADGE and its derivatives at 12 months are significantly higher than those at 6 and 9 months. There are no significant differences between 4 ℃and 20 ℃, but when the cans are heated to 100 ℃, the levels of BADGE and its derivatives migration is the highest.

The activity of polyphenol oxidase (PPO) in the pericarp of Hylocereus undatus and effect its various inhibitors were studied. The results showed that the optimum pH and temperature of this enzyme are 7.0 and 40 ℃, respectively. The PPO activity is positively correlated to substrate concentration and various inhibition effects of NaHSO3, vitamin C, L-Cys and citric acid are found towards this enzyme and decrease in the following order: NaHSO3 > vitamin C > L-Cys > citric acid. The higher the vitamin C concentration, the more obvious the inhibitory effect.

A fuzzy integrity evaluation model was applied to assess seven kinds of Chinese traditional spiced beef (CTSB). Six variables including color, appearance, flavor, taste, texture and residual taste were selected to calculate the weight coefficient of each factor. The results indicated the fuzzy integrity evaluation can differentiate exactly and objectively the qualities and grades of beef samples. Among 7 samples, Hongkong spiced beef scores the highest. This case verified that feasibility of application of fuzzy integrity evaluation to Chinese traditional meat products.

The antibacterial activities of chitosan against Escherichia coli(E. coli)and Staphylococcus aureus (S .aureus)were studied in vitro. To investigate the action mode of chitosan, morphologies of chitosan-treated E. coli and S. aureus were observed by transmission electron microscopy（TEM）, the integrity of cell membranes of tested bacteria was determined by measuring the released materials at 260 nm, and the permeabilities of the outer membrane (OM) and inner membrane (IM) were analyzed by measuring the residue amount of chitosan and the release of cytoplasmic lactic dehydrogenase and glutamyl transpeptidase activity. In addition, the reaction product of chitosan and phosphatidylcholine (PC) was characterized by Fourier-transform infrared spectroscopy (FT-IR). The results indicated that chitosan may disrupt bacterial membranes with release of cellular contents by changing the permeabilities of cell OM and IM. This damage is likely caused by the electrostatic interaction between －NH3 groups of chitosan and －C = O or －P = O of phospholipid components in cell membrane.

The rheological properties of five dextrans with various molecular weights in aqueous solution were investigated as well as the effects of molecular weight (Mw), concentration of solution and temperature. Results indicated that the solution with a molecular weight of 531000 and a concentration of 30% shows pseudo-plastic property, but most aqueous dextran solutions are Newtonian fluid. The viscosity decreases with the increase of shear rate. When the concentration is lower than 1%, the dextran solutions show unique rheological properties, i.e., with the increase of shear rate, the viscosity of solution firstly decreases and then increases.

Pyrogallol autooxidation method was applied to determine SOD-like activities of proanthocyanidins in seeds and peels of Vitaceae amurensis. The results indicated that the SOD-like activities of proanthocyanidins in seeds and peels of Vitaceae amurensis are 192.85 U/g and 78.45 U/g, respectively. The optimum parameters for this assay are as follows: determining absorbance at the wavelength of 325 nm, and taking Tris-HA at pH 8.2 and at the concentration of 50 mmol/L as buffer system. The inhibition percentage of proanthocyanidins against pyrogallol antooxidation reaches 91％.

The effect of temperature on firmness degradation kinetics and microstructure of apples was investigated during pulsed vacuum osmodehydration. The samples submerged in 55% (W/W) sucrose solution were dehydrated for 8 h at 25 ℃, 40 ℃ and 50 ℃ under pulsed vacuum condition, respectively. The results indicated that the rate of firmness loss is high in the initial stage and relatively slow in the later stage with the increase of time, and the firmness loss and 1/k1 values increase with the increase of the osmosis temperature. Peleg’s model could reasonably describe firmness degradation kinetics of the apples under examined conditions, and the value of activation energy is 31182 J/mol. The osmotic temperature of 50 ℃ leads to the largest amount of firmness loss, the severest cell modification and structure collapse of osmodehydrated apples.

In order to select the optimal raw material for producing steamed rice sponge cake, the characteristics of 10 varieties of rice and the texture properties of steamed rice sponge cake were investigated, the relationships between them were discussed, and finally the standard for raw material selection was established. Results showed that the content of amylase, falling number and resuscitation value of rice can be regarded as the major indexes for raw material selection. Among them, the content of amylase has the greatest contribution to the quality of rice steamed sponge cake, which has significantly positive correlation to hardness, resilience and chewiness.

The particle morphology and the superficial structure of lotus starch and different sizes of super-fine whole lotus powder were investigated by using optical microscope, scanning electron microscope, polarizing microscope and X-ray diffractometer. The results indicated that majority of the lotus starch granules displayed a smooth surface and were club-shaped and less was in oval or round shape. Obvious rings were observed and the particle centre was located on one side. Clear cross polarization were found and the big club-shaped starch particles were in “X” shape while the smaller round ones had vertical or declining cross and some of them are in the shape of “X”. Lotus starch granules exhibited a B-type in X-ray diffraction pattern. The structure of lotus starch granules in super-fine whole-lotus powder was damaged and only a few “X” or fragmentary “X” and cross could be observed. Reductions of crystal region and increases in non-crystal region were found with the decrease in particle size.

The aqueous extract and ethanolic extract of pine needles and their mixture at the ratio of 1:1 were compared in  antimicrobial activity, and the antimicrobial activity comparison among aqueous extract and ethanolic extract of old pine needles and those of young pine needles were conducted. Meanwhile the effects of pH value on the antimicrobial activities of aqueous extract of young pine needles against 4 species of bacteria were investigated. The results indicated that the aqueous extracts display significantly higher activity than the ethanolic extracts while the extracts of young pine needles demonstrate higher activities than those of old pine needles. Under acidic condition, the aqueous extract of young pine needles has better antibacterial effects, and can significantly inhibit the growth of the most common species of spoilage bacteria except fungi and yeast. These antimicrobial effects are obviously stronger than those of common food preservatives.

In order to study the antioxidant activity of natural anthocyanins, anthocyanins were firstly extracted from several varieties of plants with 0.1% HCl in 95% ethanol solution, then DPPH, hydroxyl and superoxide anion radical systems were used to investigate their antioxidant activities in vitro, and finally the antioxidative activities of these anthocyanins were compared by their values of IC50. The results indicated that anthocyanins from litchi peel, papermulberry fruit and mulberry fruit have the strongest scavenging capacity to DPPH, hydroxyl and superoxide anion radicals, respectively. Moreover, all these anthocyanins from plants show different scavenging effects to different radicals.

By means of filter paper method, the antimicrobial activities of the alkaloid extracted from eggplant fruits against common spoilage microorganisms in food were studied. The results showed that the alkaloid extract from eggplant fruits has the stronger antibacterial activities against the tested bacteria, yeast and mold than 3% Sodium benzoate, especially against Staphylococcus aureus, Bacillus subtilis, Saccharomyces cerevisiae, Candida sp. and Aspergillus niger. With Staphylococcus aureus, Saccharomyces cerevisiae and Aspergillus niger as the indicators for the stability study, the alkaloid extract plays the best antibacterial activities to Staphylococcus aureus and Aspergillus niger in neutral condition and to Saccharomyces cerevisiae in weak base condition, respectively, but its antibacterial activities are inhibited in strong acid or alkali condition. Moreover, the antibacterial activities of alkaloid extract have good thermal stability when temperature is not over 100 ℃. However, when temperature is up to 121 ℃,the antimicrobial activities decrease following with the increase of heating time.

Effects of metal ions on the sensory quality of instant green tea was investigated by dissolving instant green tea in water with certain concentration of 6 different metal ions, including Ca2+, Fe2+, Mg2+, K+, Al3+ and Zn2+. The results showed that the sensory quality of cold instant green tea is significantly affected by water quality and this effect is even more deep by Ca2+, Fe2+, Al3+ and Zn2+. This preliminary study proposed the quality indexes of water for dissolving cold soluble instant green tea.

This study investigated the antimicrobial spectrum and activities of 70% ethanol extract of Phyllanthus emblica L. fruits. The results indicated that the extract shows little antimicrobial activity against tested mold, but it has certain antimicrobial activity against Saccharomyces cerevisiae with a MIC of  8.0%, and presents strong antimicrobial activities against Bacillus stearothermophilus, Bacillus proteus, Staphylococcus aureus, Escherichia coli and Bacillus subtilis in turn with MICs of 2.0%, 2.0%, 2.0%, 4.0%, and 4.0%, respectively.

In this study, a self-made bioreactor was employed for mixotrophic culture of Spirulina. The important factors influencing growth of Spirulina were screened out by single-factor test and factional factorial design, which are added concentrations of glucose, NH4NO3 and VB1. The response surface methodology was used to optimize the above three factors. Based on the results of optimization test, a quadratic regression equation was built up with dry weight as the response value and with added concentrations of glucose, NH4NO3 and VB1 as independent variables. Finally, the light intensity and the added cycles of glucose, NH4NO3 and VB1 were optimized. Under the optimized conditions, the dry weight of Spirulina is up to 1.822 g/L.

The emulsifying property of egg yolk decreases sharply in high temperature processing of food. Enzymatic method can improve the emulsifying property and thermal stability of egg yolk. In order to monitor the hydrolysis reaction, the hydrolysis products, free fatty acids (FFA) were determined by improved Dole method. Moreover, the correlation between the improved Dole method and high-performance liquid chromatography (HPLC) in monitoring the hydrolysis process was also investigated. The results showed that there is a good linear relationship between the generation of FFA determined by Dole method and the reduction of phosphatidylcholine determined by HPLC with a correlation coefficient of 0.999. And the feasibility of Dole method was verified for monitoring the reaction process. In conclusion, the Dole method is a fast, simple and accurate way.

In this study, the mycelia of Pestalotiopsis sp. F, one kind of filamentous fungus, was dug away after culture in dark, and then the formation of its pycnidium and the accumulation of carotenoid in its mycelia were induced under blue light. The results showed that the carotenoid accumulation increases following with the increase of irradiation time of blue light at 7.0 μmol/m2·s and 25±1 ℃. Also, the carotenoid accumulation is affected by blue light intensity.

The cold-set gels of whey protein containing bifidobacteria (CGWPCB) were prepared in the presence of glucono-δ-lactone (GDL). Their protection effect on bifidobacteria was investigated by means of acid tolerance test, and the gel structure was observed using scanning electron microscope (SEM), texture analyzer and laser particle size analyzer. The results showed that the cold-set gel particles of 5% and 6% WPI solution induced by 0.30% GDL present the best protection effect, the numbers of bifidobacteria decrease by two order of magnitude, and the survival rates of bifidobacteria are 1.7% and 2.1%, respectively 120 minutes later in the acid condition of pH 1.5; both the survival rates of bifidobacteria are 43.9% after 56 days in fruit juice stored at 4 ℃. In conclusion, cold-set gels of WPI, which have protection effect on bifodobacteria, can be applied in liquid products.

The relationship between protein degradation and quality of fermented sour meat was investigated by analyzing the environmental factors, the lactic acid bacteria number and the degraded products of protein in sour meat during fermentation. The results indicated with the increasing fermentation time, the contents of protein, myofibril protein and myosinogen reduce while the content of non-protein nitrogen (NPN) increases. The intermediate products of protein degradation including peptide nitrogen and amino acid nitrogen increase at first and then fall down. The content of total volatile basic nitrogen is 19.56 g /100 g sour meat fermented for 60 d. Analysis on amino acid composition showed that the amino acid score increases during fermentation. The contents of protein, myofibril protein and myosinogen are conversely linked to lactic acid bacteria number or NaCl content, but positively to activity of water (Aw) or pH value. However, the changes of NPN show a different pattern and positively related to the lactic acid bacteria number or NaCl content, but negatively related to Aw or pH value. In this regard, the nutritive value of protein in sour meat can be improved by fermentation and the best fermented time of sour meat is suggested to be between 20 d and 40 d when considering safety and flavour of sour meat.

Effects of different concentrations of NaCl on acidity and TVB-N of Qinchuan beef and effect of different lactic acid bacteria (Lacidophilus and S.thermophilns, at the ratio of 1:1) addition and different fermentation time on beef acidity, TVB-N and shear force in the fermentation process were investigated. The results showed that when the concentration of NaCl, lactic acid bacteria addition and fermentation time are 30 g/L, 2 to 3 g/L and 2 to3 h, respectively, the beef quality (TVB-N no more than 5.0 mg/100 g, shear force no more than 39.20N, acidity no more than 1.0g/kg) is the best. In conclusion, lactic acid fermentation may significantly (p ＜ 0.01) improve the beef quality.

In order to obtain polypeptides from pig bone collagen as much as possible, the enzymolysis process of bone collagen was optimized. On the basis of one-factor and double-factor interaction tests, according to Box-Behnken central  composition design principle, the method of response surface analysis with 3 factors (substrate concentration, Protamex-compound protease concentration and hydrolysis time) and 3 levels combined with Minitab14-statistical data analysis software was adopted to built a quadratic regression equation with pig bone polypeptide yield as the function, and with pig bone polypeptide yield as the response value, the response surface and contour were plotted. According to the above results, the optimum enzymolysis conditions were obtained as follows: substrate concentration 15%, pH 7.5, enzyme concentration 0.25%, hydrolysis temperature 55 ℃ and time 13 h. Under these conditions, the polypeptide yield is up to 121.45 mg/g pig bone powder.

With gelatin, pectin, alginate sodium, calcium chloride and chitosan as wall materials, Bifidobacterium bifidum microcapsules were prepared by emulsification and double-layer embedment method. The determination results showed the diameter of microcapsule particles is 10 to 30  μm, the viable cell count is more than 109 CFU/g, and the embedding rate reaches 82.24%. After stimulated gastric solution or bile acid treatment, the viable cell count of Bifidobacterium bifidum in microcapsule is more than 108 CFU/g, which indicates its high acid tolerance. After the treatment of stimulated intestinal solution for 15 min, almost all microcapsules disintegrate and the release rate reaches 95.81%. The classic accelerating test proved that the Bifidobacterium bifidum microcapsules have good stability for storage. After one-year storage at room temperature, the viable cell count is still over 108 CFU/g.

In this study, oxyrase was added into broth that was inoculated with Escherichia coli O157:H7 to accelerate the growth of this facultative anaerobic microorganism. It was found that the Escherichia coli O157:H7 concentration in the broth added with oxyrase is much more than that of control (no oxyrase added), indicating that oxyrase has certain potential application value for rapid detection of Escherichia coli O157:H7.

In this study, the liquid fermentation conditions of Lactobacillus helveticus in MRS medium were optimized for producing aminopeptidase and X-prolyl-depeptidyl aminopeptidase (XPDAP). The effects of initial pH of MRS medium, fermentation temperature and time on aminopeptidase and XPDAP production were evaluated by single-factor test and response surface methodology. The results showed that the highest aminopeptidase and XPDAP yields can be obtained when the initial pH value, fermentation temperature and time are 6.0, 33 ℃ and 16 h, respectively. Also, response surface methodology was proved to be accurate and feasible for condition optimization of enzyme production.

In order to promote the regeneration rate, three components of protoplast regeneration medium for Streptomyces gilvosporeus were optimized by means of single-factor design and response surface methodology. The results showed that the optimal concentrations of KH2PO4, L-proline and polyvinylpyrrolidone are 0.13, 5.48 and 0.18 g/L, respectively. Under the above conditions, the protoplast regeneration rate reaches 17.2%, which well accords with the model prediction value of 16.7%. It was indicated that response surface methodology is an effective way to optimize regeneration medium composition of protoplast.

The parameters of agar diffusion method for determining natamycin was investigated and controlled in quantification. The results showed that there is a good linear relationship between content of natamycin and diameter square of inhibition zone, and the regression equation is y = 0.0013x－1.3369 (R2 = 0.9965). The detection range of this method is 0.1 g/L to1.5 g/L.

Response surface analysis was applied to optimize the fermentation conditions for cellulase production by Agrocybe chaxingu. Firstly, two-level factorial design of Plackett-Burman was used to evaluate the effect of seven related factors on produced cellulase activity, and three main factors were screened out, including carbon source, pH value and fermentation time. Then the path of steepest ascent was taken to approach the optimal region of fermentation conditions. Finally, the optimum levels of three main factors were obtained through Box-Behnken design, regression analysis with statistical analysis system and response surface analysis. Through the optimization of culture conditions, the cellulase activity is promoted by 45.26%.

With nitrite residue, pH value and sensory score as indexes, the effects of Lactobacillus fermentation conditions, such as Lactobacillus species (Lactobacillus plantarum, Streptococcus thermophilus plus Lactobacillus bulgaricus with the ratio of 1:1 and Germany Kehansen Lactobacillus), inoculation amount, fermentation temperature and fermentation time on quality of fermented roast sausages were investigated through single-factor test, and then these conditions were optimized to reduce  the nitrite residue and enhance the sensory score through orthogonal test. The results showed that the optimum fermentation process is as follows: fermenting sausage with 2.0% of Germany Kehansen Lactobacillus at 30 ℃ for 22 h.

In this study, on the basis of shaking culture medium of fusant Sr-1 and single-factor test results of fermentation conditions, the optimum fermentation medium compositions and conditions of fusant Sr-1 for natamycin production were obtained by means of response surface methodology, which were as follows: glucose 33 g/L, dextrin 7.7 g/L, tryptone 26 g/L, yeast extract powder 8.2 g/L，initial pH 7.0, cell age of fermentation strain 28 h and fermentation time 72 h.

In this study, the nisin-producing strain Lactococcus lactis J7 was mutagenized using low energy N+ implantation and UV radiation, and its mutant strain Lactococcus lactis K25 was obtained. The nisin potency is increased from 1732.45 IU/ml to 2291.75 IU/ml, by 32.3% through the mutagenesis of Lactococcus lactis J7. Moreover, Lactococcus lactis K25 shows nice genetic stability.

Effects of initial pH value of fermentation medium, inoculation time, inoculation volume, broth volume in 250-ml flask and fermentation time on the activity of phenylalanine ammonia-lyase (PAL) produced by recombinant E. coli JM109 were investigated through single-factor test, and then the main affecting factors confirmed in single-factor test were optimized through response surface analysis (RSA). The results showed that initial pH value of fermentation medium and broth volume in 250-ml flask are not main affecting factors, and they can be controlled at 6.5 to 7 and 50 ml, respectively; inoculation time, inoculation volume and fermentation time are main affecting factors, and their optimal levels are 13.3 h, 10.7 % and 25.5 h, respectively. By this optimization, the activity of PAL is increased by about 15%, reaching 14.95 U/ml.

In this study, Cordyceps sinensis polysaccharide was prepared by solid fermentation with soybean meal and rice bran (1:2, W/W) as raw materials of medium. Through single-factor test, the optimum inoculation amount, fermentation temperature, water content of medium, air relative humidity and fermentation time are confirmed to be 20%, 26℃, 60%, 60% and 7 days, respectively. Fourier transform infrared spectroscopy analysis indicated that the Cordyceps sinensis polysaccharide is β-glucan.

Through controlling the degree of hydrolysis, some functional properties of malt protein were improved by means of enzymatic modification with alcalase in this study. The effects of alcalase amount, pH, hydrolysis time and temperature on functional properties of malt protein were investigated in single-factor test, and then except temperature that was confirmed to be 45 ℃ in single-factor test, three other hydrolysis conditions were further optimized via orthogonal test, as follows: alcalase amount 4000 U/g, pH 10, and hydrolysis time 15 min. After enzymatic modification under the above conditions, the foamability, water solubility and emulsifying capacity of malt protein reach 167%, 22.68% and 13.8%, respectively, which are improved by 7.35 times, 2.47 times and 0.28 times than before, respectively.

The technology of producing polypeptide from corn gluten meal (CGM) via enzymolysis was studied. With degree of hydrolysis (DH) and nitrogen solubility index (NSI) as evaluation indexes, the optimum production conditions were determined as follows: substrate concentration 5%, concentration ratio of neutral protease to substrate 2%, hydrolysis temperature 50 ℃, pH 7.5, and hydrolysis time 4 h. Under these conditions, DH and NSI are 22.74% and 23.86%, respectively.

In this study, 56 organic-solvent-tolerant strains were isolated from oil-pollution water by using MLB medium with 10% benzene (V/V) addition. Among them, the high-yield strain DS1 was finally obtained through the first screening with SMA plate and the second screening with shake flask fermentation. The strain DS1 was identified as Bacillus aquaemaris by its morphological, physiological, biochemical characteristics and 16S rDNA sequence homology. The verifying test showed that the strain DS1 can tolerant organic solvents at different levels, and the organic-solvent-tolerant protease excreted by strain DS1 also has a nice tolerance to organic solvents. This protease is stable in 25% organic solvents with logPow equal to or more than 1.8, and may keep above 70% activity after 14-d cultivation at 30 ℃ and 140 r/min. It was expected that both of the strain DS1 and its protease can be used as catalysts for reactions in organic phase, and have huge potential in industrial application.

In order to gain selenium-rich Auricularia auricular, and improve its output and ameliorate its quality, this study investigated the optimum conditions for submerged fermentation of Auricularia auricular with sodium selenite as selenium source. The results showed that the optimum carbon source, nitrogen source, pH and fermentation temperature are glucose, bean cake powder, 5.3 and 28 ℃, respectively. Under these conditions, different concentrations of sodium selenite solution were added in the fermentation, and then the biomass of Auricularia auricular, output of crude polysaccharide and absorption rate of selenite were determined. It was indicated that the output of Auricularia auricula mycelium may be promoted when the concentration of sodium selenite solution is below 60 mg/kg, while the output is reduced when the concentration of sodium selenite solution is between 60 mg/kg and 100 mg/kg. Moreover, when the concentration of sodium selenite solution is 60 mg/kg, the absorption rate of selenium is the highest.

The survival condition of astartella(Ruditapes philippinarum)out of water was explored as well as the contribution of apoptosis to this process. Astartella were kept from water for 2 , 6 , 12 and 24 h at 4 ℃ and for 2, 4 and 6 h at 25 ℃. The freshness, morphology and the expression of pro-apoptotic protein Bax were determined by measurement of total volatile basic nitrogen with trace expansion assay, HE staining and immunohistochemical assay. Results showed that the freshness decreases with increasing time being out of water and loosening tissue cells and myofibril fragmentation can be observed as well as the further particles formation. The expression of Bax protein displays the similar pattern at 4 ℃ and 25 ℃. However, the speed of changes at 25 ℃ is faster than that at 4 ℃. All these results suggested that the effect of storage temperature and treatment period of being out of water have similar pattern on the freshness and morphology, as well as the expression of Bax protein in Ruditapes philippinarum.

By using TA-XT2i texture analyzer, the effects of papain activity, pH, treatment temperature and time on tenderness of beef were determined, and then L9(34) orthogonal test was applied to optimize the tenderization process of beef with pepain. The results showed that all of papain activity, pH, pretreated temperature and time can significantly affect water holding capacity, water loss rate in cooking and shearing force of beef, and the sequence of the significance of these factors is as follows: temperature > time > enzymic activity > pH. Moreover, the optimum conditions of papain-induced tenderization are papain dose 20 U/g beef, pH 7.0, 37 ℃, and treatment time 1.5 h or papain dose 40 U/g beef, pH 7.0, 20 ℃, and treatment time 1.5 h.

In this study, the biological characteristics of bacteriocin produced by Enterococcus faecium LPL420P06 isolated from fresh feces of pigs that can inhibit streptococcus suis were investigated. The experimental results revealed that the bacteriocin has good thermal stability and it can remain 90% of activity when heated at 90 ℃ for 30 min. It is sensitive to proteolytic enzymes such as trypsin , proteinase K, papain and neutral proteinase,  indicating that the bacteriocin is a kind of protein. It is still active after incubation in pH 5 to 9 environment for 4 h at 37 ℃. The tests on antimicrobial spectrum suggested that it not only exhibits obvious inhibition against gram-positive, such as Listeria bacteria, Staphylococcus aureus and Streptococcus suis etc, but also can inhibit several gram-negative bacteria such as Salmonella and Escherichia coli. all these show that it has a good prospect of development and ultilization.

In this study, the process conditions were investigated for purifying extracellular polysaccharide from pretreated fermentation broth (extracellular polysaccharide solution) of Lactococcus lactis subsp. lactis with macroporous resin, and the extracellular polysaccharide was administered to ICR mice by gavage to investigate its antioxidant activity. The results showed that under the conditions of adsorbing the extracellular polysaccharide solution at pH 3.5 with resin DA201-C of 2% for 20 h at 45 ℃ in static state, the reservation ratio, protein removal ratio and de-colorization ratio are 81.56%, 72.09% and 81.69%, respectively. Moreover, the animal experiment indicated that compared with the control, the antioxidant functions of serum and liver in extracellular polysaccharide-administered mice are significantly improved through enhancing CAT and SOD activities and reducing MDA contents in mouse serum and liver tissue.

The in vitro and in vivo antioxidant activities of Hainnan areca nut extract with 70% methanol aqueous solution (crude extract) and petroleum ether soluble fraction (fraction I ), chloroform soluble fraction (fraction II), ethyl acetate soluble fraction (fraction III) and water soluble fraction (fraction IV) of this extract and were investigated by measuring hydroxyl radical scavenging capacity and white mouse experiment. The results showed that the crude extract, fraction III and fraction IV present higher hydroxyl radical scavenging activity and the scavenging rates are all above 53%. In in vivo study, these three extracts are able to increase serum SOD levels at the doses of 1.0 mg/ml (low dose), 3.0 mg/ml (medium dose) and 5.0 mg/ml (high dose) by 0.1 ml/10 g bw (p<0.05), and except for the high dose of fraction III, decreases in the serum MDA content are found in mice administrated with these three extracts. In conclusion, these three extracts of areca nut have strong antioxidant activity both in vitro and in vivo.

In this study, the mice were divided into four groups (normal group, low-dosage group of sodium nitrite, middle-dosage group of sodium nitrite and high-dosage group of sodium nitrite). Spectrophotometric method was used to detect the contents of maleic dialdehyde (MDA) and glutathione (GSH) and the activity of alanine aminotransferase (ALT) in the liver. Lactate dehydrogenase (LDH) and superoxide dismutase (SOD) isoenzyme in the liver were determined by polyacrylamide gel electrophoresis (PAGE). The results showed that by compared with the control group, the MDA level of sodium nitrite groups is increased remarkably, the activity of ALT in sodium nitrite groups is decreased obviously (p＜0.01), and the GSH content is enhanced in sodium nitrite groups, especially in low-dosage group (p＜0.01). Meanwhile isoenzyme electrophoresis indicated that the activities of LDH and SOD are reduced following with the increase of sodium nitrite dosage. In conclusion, the hepatic tissue is damaged by acute poisoning with nitrites, and the degree of injury is aggravated following with the increase of nitrites content. The mechanism of hepatic injury may be connected with severe hypoxia and the increase of free radicals in liver.

Objectives: To explore the inhibitive effect of different dosages of soybean isoflavone on benign prostatic hyperplasia of rats and the relationship between the antioxidation of soybean isoflavone and the inhibition of benign prostatic hyperplasia. Methods: The prostate hyperplasia of rats was induced by subcutaneous injection with testosterone propionate, and the changes of prostate wet weight, prostatic index, total antioxidation capacity (TAOC), activities of catalase（CAT）, superoxide dismutase（SOD）, glutathione peroxidase（GSH）, and level of maleic dialdehyde（MDA）of prostate tissue in the control, the model and the soybean isoflavone (low, moderate and high doses, respectively) groups were observed. Results: The prostate wet weight, prostatic index and MDA level in all soybean isoflavone groups are significantly lower than those in the model group (p ＜ 0.05), while CAT, TAOC, SOD and GSH in all soybean isoflavone groups are significantly higher than those in the model group, especially the effect of moderate dose is the most obvious. Conclusion: Soybean isoflavone may effectively inhibit the development of prostate hyperplasia and promote the antioxidation of rats. Therefore, soybean isoflavone may serve as the supplementary therapy and prevention for benign prostatic hyperplasia.

Effect of Spirulina on learning and memory disturbance on aging mice model induced by D-galactose by gavage was investigated. Following by six-week administration, the ability of learning and memory was assessed by step-down test, dark avoidance test, water-maze spatial localization task. Results indicated that the ability of learning and memory in model group decreases (p＜0.05 or p＜0.01), and this ability is recovered in different degrees following by Spirulina feeding (p＜0.05). In conclusion, Spirulina is favorable for the recovery of learning and memory disturbance in aging mice.

Objective: To discuss the protective effect and its mechanisms of immune colostrum in intervening in acute infectious diarrhea disease. Methods: Thirty-two healthy adult SD rats (half females and half males) were chosen and randomly divided into a control group (group C), a model group (group M), a group protected with normal colostrum (group NC) and a group protected with immune colostrum (group IC). Rats in groups NC and IC were orally given normal colostrum and immune colostrum at a dosage of 1 ml per 100 g body weigh once each day for 12 days, respectively. The animals in groups C and M were received physiologic saline at the same dose and frequency. On days 5 and 10 post experiment, animals from groups M, NC and IC were orally infected (1 ml/100 g body weight)with mixed enteroinvasive E. coli and Salmonella typhi (108/ml). Results: During the whole experimental period, red blood cell complement receptor type 1 (RBC-CR1) rosette rates and red blood cell immune complex (RBC-IC) rosette rates in groups M and NC are obviously lower and higher than those in group C, respectively, while there is no significant difference between group IC and group C. The proportions of T-lymphocytes in groups M and NC significantly reduce, but no obvious difference is observed between group IC and group C during the whole experiment period. The decreased IL-2 and elevated TNF-α levels are detected in plasma of diarrhea pathogens-infected rats, but the levels of IL-2 and TNF-α in group IC are close to those in group C. Conclusion: Immune colostrum provides effective protection of anti-infectious diarrhea in rats via ameliorating and enhancing activities and function of blood immunologic cells as well as mediating regulation of immune-mediators.

Objective: Broccoli is one of the green vegetables with high nutrition. This study was designed to isolate and analyze the anti-tumor promoters in broccoli. Method: Compounds A and B were isolated from the fresh flower buds of broccoli via the extractions of methanol, EtOAc and n-BuOH and the purifications of silica gel column, thin layer chromatography and high performance liquid chromatography in turn. Then the structures of two compounds were identified by spectroscopic data of NMR and FAB-MS, and the anti-tumor-promoting activity was examined by an immunoblotting analysis. Results: Compounds A, B are identified as monolinolenoylglycerol and monolinoleoylglycerol, respectively, which may inhibit the induction of EBV EA in the early stage at respective concentrations of 140 mol/L and 150 mol/L in the medium. Conclusion: There are anti-tumor promoters in green vegetables, and cancer may be prevented by intake of vegetables.

The production of nano-nutrients is a hot application of nanotechnology in today’s food industry. Supercritical anti-solvent (SAS) process is a new and green technology to prepare nano-materials, and has a broad application prospect in promoting the stability and bioavailability of nutrients. This review mainly introduced the principle, characteristics and classification of SAS technology and its application in production of nano-nutrients.

This paper introduced the basic principle, constitution and classification of biosensors based on acetylcholinesterase, mainly discussed the technology for immobilization of acetylcholinesterase and the research progress on acetylcholinesterase biosensors at home and abroad in recent years, and analyzed their development trend.

This paper summarized the physical and chemical properties of sulfonamides (SAs), and reviewed the research progress at home and abroad on pretreatment technologies of SAs residues in food for their determination, including extraction, purification and concentration.

With the development of modern science and technology, especially due to application of molecular biology, the research on microbial diversity has been elevated to a higher level, the shortcomings of the traditional culture has been overcome and more considerable progress occurred in the analysis methods of diversity of microbial flora. In this paper, various research methods of diversity of microbial flora were presented in the following three parts: (1) traditional pure culture techniques; (2) modern molecular biology techniques; (3) the joint use of the above two methods, and the features and the prospect of these methods were focused on.

This review was focused on the changes of structural, biochemical and molecular levels of internal organization in fruit and vegetable after the resistance induced by the treatment with oligosaccharides. The changes of structural resistance mainly include receptor protein presence on cell membrane and change of membrane permeability, intracellular structures and cell wall compositions, the changes of biochemical resistance mainly include activation of phenylpropanoid pathway and expression of PRP and inhibitor protease, and the changes of molecular resistance mainly involve the activation or accumulated expression of the genes related to resistance.

Allicin is a major bioactive component of garlic, including allyl sulfides of many kinds. Allicin has a significant anti-tumor effect on many kinds of cancer as demonstrated in epidemiological studies in China and elsewhere. The primary functional mechanism has been described as affecting pathways of tumor cell apoptosis induced by regulating gene expression, cell cycles, terminal kinase and extracellular-signal-regulated kinase. In addition, through the combination of allicin treatment with gene modified tumor vaccine as well as antitumor drugs, the antitumor effect can be enhanced significantly. This paper reviewed and summarized recent research on these topics.

Near infrared spectroscopy (NIRS) technology is a quick, non-destructive analysis method, which has been rapidly developed in recent years. The important procedure of NIRS technology is to predict characteristics, components and classes of unknown samples by using the calibration model based on the NIRS of known samples. This paper mainly discussed the principle and characteristics of NIRS technology and its application in food sensory analysis.

Beef quality detection plays an important role in production, processing and consumption of beef. This review introduced the characteristics, advantages, limits, potential and precent status of three detection technologies of beef quality: Warner-Bratzler shear force (WBSF), near-infrared spectroscopy (NIR) and machine vision, and mainly disscussed the progress on measurement of color, marbling, texture and physiological maturity of beef by using machine vision technique. It was pointed out that machine vision technique was considered as the future trend for detection of beef quality.

The quality of fruit wine is affected seriously by oxidative browning, which is a long-standing problem in wine production. Therefore, it is important to explore the mechanisms of oxidative browning and study the available techniques for the prevention of wine from browning. This review emphatically discussed the varieties of phenolic compounds, the non-enzymatic browning mechanism, and various browning-preventing techniques in fruit wine production.

Recently polymethoxyflavonoids (PMFs) from citrus of rutaceae genus have been given extra attention because of their broad biological activities, including anti-oxidant, anti- inflammatory, anti-mutagenesis, anti-cancer (gastric cancer, liver cancer, and lung cancer and so on) properties. The extraction of PMFs makes full use of citrus peel from the process of orange juice and has huge economic and social benefits. This paper mainly reviewed their molecular structure, biological activities and applications in taxonomic study of citrus, adulteration identification of orange juice and production of health food.

Induced disease resistance in the postharvest fruits and vegetables is a new biological technology in control, in which study on signal transduction pathway has important significance to recognize the molecular mechanism of disease resistance. In this paper, the three key steps of signal transduction pathway, namely the initial response signal to defense, extracellular signal transduction stimulated by elicitors and intracellular signal transduction were discussed.

Shellfish toxins pose an important issue to threaten the quality of marine aquatic products along with the pathogenic bacteria, viruses and vibrio. Rising concerns has been paid on the safety of aquatic products and as a new and rapid analytical tool, biosensors was widely used in the detection of shellfish toxins. This paper presented a brief introduction on shellfish toxins and biosensors as well as their characteristics and provided a specific overview on recent application of biosensors in rapid detection of shellfish toxins

The characteristics of 16S rRNA and the fundamental methodology of its sequence analysis were reviewed in this paper. Several molecular biological methods related to 16S rRNA sequence analysis were detailed to classify and identify lactic acid bacteria such as direct sequencing, oligonucleotide probes, the polymorphism of restriction fragment length, temperature gradient gel electrophoresis. The recent progresses in the application of these methods were also introduced in detail.

The paper brought forward the framework of food safety supervision system, in order to solve the food safety problems in China. The construction of this system is involved with identifying the responsibilities of supervision organizations,  regulating  the  whole chain from farm to table, and coordinating food producers, sellers, consumers, government organs, related associations and public media.