To observe the effect of fasting time on water holding capacity and tenderness of chicken during the early postmortem period, Sanhuang chickens were fasted for 0, 8, 16 or 24 h, respectively before bleeding, and analyses of drip loss, cooking loss, pressure loss, protein solubility, shear force values and glycogen, lactic acid and pH of chicken breast meat were performed within 5 h postmortem. The results showed that glycogen content (P＜0.05) and pH values decreased with prolonged fasting time, and the content of glycogen and pH were positively correlated with postmortem time interval, but lactic acid content had negative correlation with postmortem time. During the early postmortem period, the water-holding capacity of chicken muscle was significantly (P＜0.05) affected by pH value and little affected by protein solubility. Fasting led to a tendency to increase in shear force value and various treatment groups did not differ significantly. Compared with the control group, fasting for 8 h and 16 h could increase the water-holding capacity of chicken meat.

The water soluble total protein (TP) of selenium-enriched Spirulina platensis (SeSP), named as SeSP-TP, was extracted by phosphate buffer and then hydrolyzed by 5 different proteases to produce SeSP peptides (SeSP-Ps). The angiotensin convert enzyme (ACE) inhibition of SeSP-Ps was measured in vitro. The results showed that treatments with different proteases caused obvious difference of hydrolysis degree (HD) to SeSP-TP, and the combined use of pepsin, trypsin and chimotrypsin led to the highest H. Furthermore, we found that all SeSP-Ps produced by various proteases could inhibit ACE. The 50% ACE inhibition concentration (IC50) of SeSP-Ps derived from the combination of pepsin, trypsin and chimotrypsin was 74.6μg/mL, which was the lowest in comparison with SeSP-Ps obtained with each of the three enzymes or papain. The present results implied that the excellent functional food SeSP contains highly active dose-dependent ACE inhibition peptides.

Significant effects of freeze-dried Lactobacillus sanfranscensis (L.s.) sourdough starters on the aroma of common and whole fermented wheat doughs and breads were investigated using high performance liquid chromatography (HPLC) and solid phase micro-extraction/gas chromatography-mass spectrometry (SPME/GC-MS) analysis. Organic acids and total free amino acids contents in sourdough bread were higher than those in corresponding non-sourdough formulation. Volatile compounds concentrations were enhanced through lactic acid sourdough fermentation, with the increase of 11.31% and 14.98% from non-sourdough bread (NSHB) to L.s. sourdough bread (SSHB) and from non-sourdough whole wheat bread (NSWB) to L.s. sourdough whole wheat bread (SSWB), respectively. More free amino acids were detected in whole wheat fermented doughs, which endowed corresponding breads with more flavor. Total volatiles contents were raised by 22.54% and 26.58% from NSHB to NSWB and from SSAB to SSWB, respectively. Compounds positively correlated with bread aroma were 3-methyl-1-butanol, acetic acid, furfural, phenylethanol, 3-hydoxy-2-butanone, 3-methyl-butanoic acid, 3-methylbutanal and E-2-nonenal. The impacts of L.s. sourdough starters varied on different flours. SSAB contained more lactones whereas SSWB provided more 3-methyl-1-butanol and 3-hydoxy-2-butanone.

SDS-PAGE and Western-Blotting were used to identify the protein composition and allergic proteins of ginkgo seed extract, respectively. A total of 13 bands were observed in the SDS-PAGE pattern, and the fractions of 21 kD and 32 kD exhibited the highest content. Western-Blotting analysis indicated that ginkgo seeds had 3 allergic proteins, whose molecular weights were 21, 32 kD and 36 kD, respectively. When the enzyme secondary antibody concentration was 1:1000 and the ginkgo protein coating concentration was 50μg/mL, the serum IgE titer of mice allergic to ginkgo seeds was detected to be 1:6400 by indirect ELISA.

Minced pork samples containing maize resistant starch (RS) and normal corn starch with different proportions were investigated using low field nuclear magnetic resonance (NMR). NMR and MRI results showed that both maize RS and normal corn starch could improve the water-holding properties of minced pork. The optimal contents of RS and corn starch were 4% and 6%, respectively. The retention of water in 4% RS samples was better than that in 6% corn starch samples.

Ultrasound technology was applied to extract phenolic components from Guanxi pomelo peels. Effects of ultrasonic treatment parameters including ultrasonic treatment time, ultrasonic treatment temperature and ultrasonic treatment power on the content and antioxidant capacity of phenolic acids were explored. Totally 7 phenolic acids were determined by HPLC-PDA. Folin-Ciocalteu method and ferric reducing antioxidant power (FRAP) assay were adopted to evaluate the antioxidant capacity of the extracts obtained by ultrasonic treatment. The results showed that sinapic acid content was the highest in Guanxi pomelo peels, and the contents of seven phenolic acids were increased with the increase of treatment time and temperature. However, the contents of phenolic acids exhibited a decrease after ultrasonic treatment at 40 ℃ for 60 min. Ultrasonic treatment power revealed a positive effect on the contents of phenolic acids. Furthermore, ultrasonic treatment parameters had significantly effect on the content of total phenolic acids. A linear relationship was observed between Trolox-equivalent antioxidant capacity (TEAC) value and the content of total phenolic acids after ultrasonic treatments with correlation coefficients of 0.8832 at 30 ℃, 0.8874 at 40 ℃ (the length of treatment time varied from 10, 20, 30, 45 to 60 min at both temperature levels), and 0.9397 at four ultrasonic power levels, respectively. Therefore, the antioxidant activity of Guanxi pomelo peel extract was correlated with the content of total phenolic acids, and obviously improved by ultrasonic treatment.

Cassava starch, maize starch and indica rice starch with 6% water content were mechanically treated with a ball mill. The effect of ball milling treatment on physicochemical properties of starch was explored. Results showed that prolonged ball milling treatment time could result in the damage of starch granules and the gradual decrease of particle size, thus causing the increase of reducing power, cold-water solubility and transparency as well as the decrease of apparent viscosity and crystallinity. Cold-water solubility, transparency and apparent viscosity of three kinds of starches with identical ball milling treatment time revealed a significant difference (P＜0.05). Reducing power did not significantly differ between maize starch and indica rice starch during the first 75 h of treatment, however, a significant difference (P＜0.05) at 100 h treatment was observed. Moreover, ball-milling treatment had the most obvious effect on physico-chemical properties of indica rice starch in comparison with cassava and maize starches.

Non-crystallization coordination of bioactive ingredients in edible plants can generate new or better pharmacological activity. In this paper, the optimal reaction conditions between dihydromyricetin (DMY) and Cu2+, the effect of coordination on the crystal structure and antioxidant activity of DMY were investigated. Results indicated that the optimal reaction conditions were reaction temperature of 40 ℃, reaction time of 60 min and reaction pH of 9.5. The characteristic absorption peaks were 332 nm for DMY-Cu complex and 292 nm for DMY, which may be ascribed to the oxygen from 4 carbonyl and 5 hydroxyl groups participated in coordination according to FT-IR analysis and theoretical chemical calculation of DMY or its complex. In addition, the scavenging capability of DMY against hydroxyl free radicals (·OH) was increased due to the non-crystallization coordination according to XRD analysis of DMY and its complex.

Traditional sausage samples containing maize resistant starch (RS) or normal corn starch with different proportions were investigated by low field nuclear magnetic resonance (NMR) technique, texture parameters and sensory evaluation to explore the effect of resistant starch on the quality of sausage products. A very high or low substitution rate of RS could result in the reduction of bound water in sausage samples, while the amount of free water would increase with the increasing RS substitution rate. Sausage products containing a fixed amount of RS starch with a substitution rate ranging from 40% to 60% exhibited lower hardness, and better chewness and flexibility. These results demonstrated that water content and status were the major affecting factors of sausage texture properties.

In order to explore the bactericidal effect of high hydrostatic pressure on natural microorganisms in fresh apple juice, the numbers of total bacteria, mold and yeast in fresh apple juice were measured after pressure treatment at 300, 400, 500 or 600 MPa for 5, 10, 15, 20 min and 25 min, respectively. The results showed that the bactericidal effect was improved with the increase of pressure level and pressure-holding time. Mold and yeast were more sensitive to high hydrostatic pressure and could be inactivated at 500 MPa for 5 min. The Weibull model was used to fit the survival curve. The correlation coefficients (R2) were more than 0.900 determined at four pressure levels, which proved that Weibull model was suitable for the kinetic analysis of bacterial inactivation. The values of scale factor b in the model were increased with the increase of pressure, while the values of shape factor n were stable in the pressure range of 400 to 600 MPa.

Twenty kinds of herbal tea purchased from the local market were assessed for their antioxidant activities including DPPH radical scavenging activity, oxygen radical absorbance capacity (ORAC) and Fe3+ reducing power. Results indicated that all 20 kinds of herbal tea had antioxidant capacities in different antioxidant evaluation systems. In addition, a fuzzy comprehensive evaluation model was established to evaluate their comprehensive antioxidant capacity and five kinds of herbal tea with the highest comprehensive antioxidant capacity were all from two locally famous traditional herbal tea shops. A non-linear correlation between total phenol content and comprehensive antioxidant capacity of twenty kinds of herbal tea was achieved.

With the aim of better characterizing the phytochemical components and antioxidant capacity of strawberry and of screening the genetic source with high nutritional quality, the quality parameters (soluble solid content, titratable acidity and firmness) and nutritional parameters (total phenols, total flavanoids, anthocyanins, vitamin C, vitamin E and antioxidant capacity) of 6 strawberry cultivars were determined and compared. Results indicated that total phenols were the most important materials for antioxidant capacity of strawberry. Meanwhile, total anthocyanins and vitamin C were also the major contribution factors. Based on the quality and nutritional parameters, Queen Red had the most satisfactory nutritional quality among six different strawberry genotypes. Therefore, genotype is the determinant for the nutritional quality of strawberry.

Thiourea-chitosan-copper (II) complex was prepared, characterized by FT-IR, UV-visible spectroscopy, XRD and TG-DTA. The antibacterial activities of chitosan, thiourea-chitosan and thiourea-chitosan-copper (II) complex against E. coli and S. aureus were investigated. Results showed that the antibacterial activity of thiourea-chitosan-copper (II) complex was obviously enhanced when compared with chitosan.

The effect of coffeic acid on co-pigmentation effect and stability of kermes radish red pigment was studied in this paper. The results showed that the addition of coffee acid could result in the blue shift (from 530 to 518 nm) of maximum absorption wavelength (λmax) in pigment solution. The absorbance at λmax exhibited a remarkable improvement. However, the optimal co-pigmentation dosage was affected significantly by pH. In addition, the stability of pigment solution was increased significantly when exposed to light (natural light and UV light), heat, or different metal ions due to the addition of coffeic acid in a dosage-dependent manner. 

Totally 20 soybean varieties were selected to investigate the relationship between physicochemical properties of soybean and yuba quality by means of correlation analysis and stepwise regression analysis. The results indicated that soybean fat content was correlated with yuba water-absorbing capability, cooking resistance, yield and protein content (r =－0.511*, －0.488*, 0.510*, 0.498* and －0.498*). Soybean protein content was negatively correlated with bursting rate (r = －0.697**), and was significantly correlated with the contents fat and protein in yuba (r = 0.524* and －0.504*). Total sugar content of soybean was significantly correlated with yuba yield and fat content (r = 0.517* and 0.483*). Protein/fat ratio of soybean was significantly correlated with yuba protein content, fat content and yield. Protein/sugar ratio was negatively correlated with bursting rate and yield (r = －0.444* and －0.530*), and was significantly correlated with yuba protein and fat contents (r = 0.630**and －0.646**). Regression analysis showed that the F values and multiple correlation coefficient values R of the regression models developed for 6 quality indices of yuba reached up to a significant level. Based on these quality indices, the quality of yuba was affected by soybean ash content, fat content, protein/sugar ratio and protein/fat ratio.

The aim of the present study was to evaluate the in vitro cholesterol removal ability of Lactobacillus plantarum S4-5, a strain isolated from pickle. Single factor experiments were carried out to explore the influences of oxgall addition, cholesterol addition, medium pH and incubation time on the ability of the strain to remove cholesterol in vitro. The results showed that the strain revealed the highest cholesterol removal rate in the media containing 1.0 mg/mL of oxgall or 175.7 mg/L of cholesterol, reaching 67.7% and 62.2%, respectively. A cholesterol removal rate ranging from 71.3% to 77.2% was observed under varying medium initial pH conditions. Incubation time had a significant impact on the cholesterol removal ability of Lactobacillus plantarum S4-5, and the removal rates after 2 (the end of the lag phase), 14 (the end of the exponential phase), 24 hours and 48 hours were 4.8%, 66.7%, 75.3% and 84.0%, respectively.

A cationic polymer was synthesized by aqueous solution polymerization using corn starch and acyrloxyethyl trimethylammonium chloride (DAC) as the starting materials and ammonium persulfate as the initiator. The effects of the mass ratio between DAC and corn starch, initiator amount, temperature and reaction time on cationic degree (DC) were discussed. The results showed that the maximum DC reached 53.68% after 8 hours of the reaction at 50 ℃ between DAC and starch with a weight ratio of 2.5:1 initiated by ammonium persulfate added at a level of 1.0% (calculated on the basis of the weight of corn starch). Furthermore, the graft copolymer was structurally characterized by FTIR, scanning electron microscope (SEM) and thermo-gravimetric/differential thermal analyze (TG-DTA).

Lotus seed pod procyanidins (LSPCs) were extracted with 70% aqueous ethanol solution and purified by AB-8 macroporous resin adsorption, and their stability and thermal degradation kinetics were investigated. LSPCs were found to be very stable under low temperature, light-avoiding and weakly acidic conditions. NaCl, sucrose and glucose and the preservatives sodium benzoate and potassium sorbate had no obvious effect on LSPCs. H2O2 exhibited a great destructive effect on LSPCs, while NaHSO3 and VC had protective effect. LSPCs could be damaged by Fe3+, Fe2+, Pb2+ and Al3+, and other tested metal ions had a small effect. Four different sterilization methods were found to affect the stability of LSPCs to different extents, of which pasteurization had the least effect and high pressure steam sterilization had the largest effect. The thermal degradation of LSPCs complied with the first-order reaction kinetic process, and the activation energy Ea, and reaction constant k0 were 43.10 kJ/mol and 1.51×105, respectively. Moreover, a prediction model for the degradation of LSPCs was established. In validation experiments, the experimental results were observed to be in good consistency with the predicted ones, indicating that the prediction model is reasonable. 

The marbling in pig longissimus dorsi cross-section between the 5th and 6th ribs was evaluated by scoring. Along with this, the relationship between marbling score and gel properties of pig longissimus dorsi under varying ionic strength and cooling methods was addressed. longissimus dorsi muscles between the 5th and 6th ribs could be divided into 3 grades by marbling score. Various marbling grades of longissimus dorsi muscles had better gel properties at 0.60 mol/L NaCl than at 0.45 mol/L NaCl (P＜0.05). Significant differences in gel water-holding capacity (WHC) (P＜0.01) and gel strength (P＜0.05) were found among various marbling grades under the conditions of 0.60 mol/L NaCl and the same cooling methods, while gel elasticity did not show significance (P＞0.05). Gel properties of grade 3 were the best under 0.60 mol/L NaCl and 10 ℃ cooling. In addition, marbling grades had significantly positive correlation with gel WHC (P＜0.05), and the correlations with protein solubility and gel strength reached an extremely significantly positive level  (P＜0.01). Higher marbling grade of longissimus dorsi muscle had improved gel properties.

This study mainly focused on the microorganism contamination and proliferation of chilled pork itself and its major  touching objects during segmentation with the purpose of providing references for microorganism contamination control in the meat industry. All pork samples and environmental samples used were collected from a certain slaughter factory. The results showed that the numbers of viable bacteria on the major touching objects and on the segmentation line revealed a tendency to ascend with the prolongation of operation time. The number of viable bacteria on conveyor reached 1.89－2.48 lg(CFU/cm2) at 1 h and 2.63－3.18 lg(CFU/cm2) at 4 h, and those on operators  hands, cutting tools, electric saws and chopping boards reached 1.42－2.36 lg(CFU/cm2) at 0.5 h and 1.84－3.08 lg(CFU/cm2) at 2 h. Bacteria were mostly found on the surface of unsegmented chilled pork. During the segmentation and refinement, chilled pork came into contacted with pollutants, causing secondary contamination so that different segmented parts of chilled pork had different total viable counts; the numbers of viable bacteria on the surface and inside pork were 2.56－3.68 lg(CFU/cm2) and 3.18－3.97 lg(CFU/g), respectively.

Minced bighead carp was fermented by different strains of lactic acid bacteria and the changes in its microflora and physico-chemical properties during fermentation were analyzed. The results showed that lactic acid fermentation could notably decrease the pH of minced bighead carp and inhibit the growth of other microorganisms such as spoilage bacteria. Meanwhile, the content of TVB-N in minced bighead carp was reduced and its gel strength and whiteness were enhanced. SDS-PAGE studies indicated that lactic acid fermentation could propel the decomposition of protein in the minced bighead carp.

The antioxidant activities of aqueous and ethanol extracts from three species pine needles (Pinus massoniana Lamb., Pinus thunbergii Parl. and Piuns elliottii Engelm.) were studied in terms of their total antioxidant capacity (TAC), protective effect against oxidation in lard (expressed as peroxide value) and abilities to scavenge hydroxyl and superoxide anion free radicals. Water extracts from three species pine needles were found to have excellent TAC and anti-lard lipid peroxidation activities (P＜0.01) and to be better than ethanol extracts. Except the aqueous extract from Pinus elliottii Engelm. needles, other five extracts had a significant scavenging effect against hydroxyl free radicals (P＜0.01), but all the six extracts exhibited a strong ability to scavenge superoxide free radicals in a dose-dependent manner. 

The activity of sheep blood superoxide dismutase (SOD) purified by DEAE Sephadex A-50 column chromatography was determined by pyrogallo autoxidation method after 4, 24, 48, 72 h and 96 h of 25 ℃ incubation in the respective presence of  maltose, sucrose, lactose, fucose, glucose, D-fructose, D-trehalose, D-xylose and D-mannose under varying concentration conditions, and the corresponding relative enzyme activities were calculated. Trehalose had a remarkable activating and protecting effect on sheep SOD. High concentrations of maltose and low concentrations of lactose were conducive to stabilizing the enzyme, and other sugars tested had unobvious effect on the enzyme. Therefore, different kinds and amounts of sugar have different effects on sheep SOD.

Bioactive peptides were prepared from Porphyra yezoensis by hydrolysis with papain, trypsin or pepsin, their in vitro antioxidant activity was assessed based on reducing power and scavenging effects against hydroxyl radicals and DPPH radicals, and their molecular weight distribution was also measured. The results showed that three enzymes could better hydrolyze Porphyra yezoensis proteins, producing hydrolysates with obvious reducing power. The three hydrolysates had dose-dependent positive scavenging effects on hydroxyl radicals and DPPH radicals, among which, the papain hydrolysate had the best hydroxyl radical scavenging activity, with a half-scavenging concentration (IC50) of 0.397 mg/mL, and the pepsin hydrolysate was the best scavenger against DPPH radicals with an IC50 of 0.261 mg/mL. The molecular weight distribution of small-molecule antioxidant peptides in the three hydrolysates was determined to be in the range of 148 to 1963 u.

In order to understand the effect of repeated freezing-thawing on beef quality properties and structure, vacuum packaged bovine longissimus dorsi (LD) muscle was subjected to 5 cycles of repeated freezing-thawing (one cycle was freezing －20 ℃ for 24 h and subsequent thawing under running water until the central temperature reached 0－2 ℃), and the thawing loss (TL), cooking loss (CL), water loss (WL), shear force (SF),  pH and microstructure of beef were measured after each repeated cycle. The results indicated that as the number of repeated cycle increased, beef TL and CL were significantly increased, a significant increase in beef WL was observed only after the first repeated cycle, beef SF showed a trend to significantly increase first and then decrease, pH was significantly lowered, a confused structure of muscle fiber bundles with markedly widened gaps and vacuolated structure formation in the mitochondria were observed, and the Z-disc was found to be deranged, dissolved or even diminished. In summary, repeated freezing-thawing can result in seriously damaged beef structure and obviously reduced meat quality.

Liquid-state submerged fermentation was employed to brew Hovenia dulcis Thunb fruit wine, and the antioxidant properties of intermediate products at different fermentation stages were comparatively evaluated based on DPPH free radical scavenging ability, reducing power and total antioxidant capacity. The results indicated that all DPPH free radical scavenging ability, reducing power and total antioxidant capacity displayed an upward trend during the fermentation. Total flavonoid content revealed a trend to decline in the alcohol fermentation stage and to ascend in the acetic acid fermentation stage. Almost no difference in reducing power before and after fermentation was observed. Total antioxidant capacity was elevated in the alcohol fermentation and slightly attenuated in the acetic acid fermentation.

The main purpose of this study was to comparatively investigate the antioxidant activity of total flavonoids from Alpinia officinarum Hance and Alpinia galangal Willd in vitro. The antioxidant evaluation was achieved by using DPPH, superoxide anion and hydroxyl free radical systems and comparing with the reference materials VC and BHT. In a certain concentration range (0.05－0.5 mg/mL), the scavenging rates of total flavonoids from Alpinia officinarum Hance and Alpinia galangal Willd against DPPH, superoxide anion and hydroxyl free radical were found to be 94.0% and 94.4%, 82.1% and 80.7%, and 16.6% and 16.7%, respectively, slightly inferior to those of VC and BHT. In general, total flavonoids from Alpinia galangal Willd are better antioxidants than those from Alpinia officinarum Hance.

The effects of respective additions of sodium carboxymethyl cellulose (CMC), propylene glycol alginate (PGA), arabic gum and guar gum on carbon dioxide volumetric capacity in carbonated soft drinks packaged with PET were studied. By carbon dioxide release rate after package opening, carbonated soft drinks with separately added four food gums at a level of 0.05% could be ranked as follows: CMC ＜ PGA ＜ arabic gum ＜ guar gum. During storage at 37 ℃ for 4 weeks, the attenuation rate of carbon dioxide volumetric capacity was decreased in the following order: guar gum ＞ arabic gum ＞CMC ＞ PGA.

In order to lay an experimental foundation for the development of low-salt pork sausages, the effect of reducing salt (NaCl) addition on sausage quality was studied. Pork sausages with different amounts of salt addition, namely 3% (control product), 2.5%, 2.0%, 1.5%, 1.0% and 0.5%, were subjected to the determination of water activity, water-holding activity (WHC) and texture properties as well as sensory evaluation. The results showed that as the salt addition decreased, the water activity of sausages increased, while the WHC, hardness, chewiness and cohesiveness decreased, and an obvious decreasing tendency and a small change in springiness were observed at lower levels of salt addition. With the reduction of salt addition, the color of sausages became lighter, the cross-section became rough, and the salty taste exhibited a decline and was prone to an unacceptable level at a salt addition level of less than 1%. Thus, salt addition plays a vital role in the sensory evaluation, texture and water-holding capacity of sausages.

Acrylamide inhibition using natural antioxidant sources (buckwheat, cumin and black cumin), were evaluated in a cookie model system. Effects of additives on acrylamide precursors of formulated flour, antioxidant properties of flour and cookies, cookie baking properties (color, moisture and spread ratios) and acrylamide contents of cookies were examined. All addition systems to the flour increased the reducing sugars, asparagine contents and antioxidant properties, including total phenolic compounds (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and ABTS+· inhibition of flour and cookies. Increasing levels of additives to the cookie formulas resulted in darker cookies with lower L*, a* and b* values when compared to control cookies. Moisture contents of the cookies were increased with the addition of buckwheat and cumin, while it decreased with the addition of black cumin. Cookie spread ratios were more than the spread ratio of control cookies. The acrylamide contents of prepared cookies were lower than that of control cookies. Addition of 15% buckwheat, 15% cumin and 15% black cumin to cookie formula reduced acrylamide level by 20.2%, 67.6% and 75.9%, respectively, in comparison with the control cookie samples which contained 361.2μg/kg acrylamide. Sensory evaluation test parameters indicated that all cookies with different additives were scored as moderately liked.

In this study, fresh-cut fried chips processed from 11 different potato varieties under the same conditions were assayed for their acrylamide contents by liquid chromatography-mass spectrometryxmyan (LC-MS/MS). Meanwhile, 12 kinds of processed chips were used to analyze the relationship between acrylamide content and reducing sugar content. The processing technology for fried chips consisted of 60 s thermal blanching for surface drying, 100 s oil frying at 180 ℃ and deoiling. The results showed that lower acrylamide contents were detected in fresh-cut fried chips processed from potatoes D519, Longshu No. 3, Zhongshu No. 7 and LK99. The fried chips containing a relatively larger amount of acrylamide were Zhongshu No. 8, Shepody and Zhongshu No.3. Moreover, acrylamide content and acrylamide content were found to have basically similar tendencies among 11 varieties of potatoes. These findings can provide some evidence for the selection of potato varieties suitable for deep processing.

The effects of respective additions of the three kinds of non-meat proteins white protein isolate (EPI), whey protein isolate (WPI) and soy protein isolate (SPI) during chopping on the quality characteristics of emulsion-type sausage were investigated. The texture profile analysis (TPA), color, sensory characteristics and microstructure structure of three kinds of processed sausages were measured. The results showed that EPI had better improving effect than WPI and SPI on the quality characteristics of emulsion-type sausage. The quality of sausage was also affected by fat content, and EPI had more significant enhancing effect on hardness and gumminess in the low-fat emulsion-type sausage than that in the high-fat sausage (P＜0.05). The three kinds of protein isolates, however, had no significant effect on sensory quality (P＞0.05). In conclusion, non-meat protein could improve the quality of emulsification-type meat products.

The gelatinization and retrogradation characteristics of 6 kinds of lotus-seed starches stored for 2 weeks at 4 ℃ were analyzed by DSC (differential scanning calorimetry). Meanwhile, the Avrami equation was used to explore the effects of amylase content and storage time on the thermodynamics action of lotus-seed starch, and the correlation between the content of amylase and thermodynamics action was evaluated using SPSS Version 17.0. The results showed that significant differences in pasting temperature, ΔH, crystal melting enthalpy, retrogradation degree and aging rate were found among 6 kinds of lotus-seed starches; that the aging rates decreased in the order of Taikonglian, Meirenhong, Dazihong, Wuhzi No 2, Elian and Honghulian, and the aging rate of Taikonglian was 1.36 times higher than that of Honghulian; that 6 kinds of lotus-seed starches all had an instantaneous nucleation; that the degree of retrogradation of seed starches stored for 2 weeks at 4 ℃ increased with storage time prolonged; and that the content of amylase had a negative correlation with the Avrami exponent (n) and a positive correlation with the rate constant (k), ΔH, crystal melting enthalpy and ice melting enthalpy.

The structure and physico-chemical properties of red pigment prepared from cultured cells of a high-yield microbial strain conserved in our laboratory by extraction into 95% ethanol and sequential purification on macroporous resin column and   silica gel column were investigated. The stability of the pigment to sunlight, temperature, pH value, hydrogen peroxide (H2O2) as an oxidant, sodium benzoate as a preservative, acidity agents, sucrose, vitamin C and metal ions was evaluated. Results showed that the red pigment was identified as prodigiosin by the methods of UV/vis, ESI-MS and 1H-NMR, with a maximum absorption peak at a wavelength of around 533 nm under acidic conditions. It was very easy to dissolve in organic solvents and had excellent stability at pH ≤ 5. In addition, the pigment exhibited strong tolerance to radiation and high sucrose concentration, but poor resistance to light and high temperature. Moreover, no significant effect of sodium benzoate, VC and H2O2 on the pigment was found at low concentrations. Acidity agents and the metal ions Na+, Al3+, Mn2+, K+, Mg2+ and Ca2+ exhibited hyperchromic effects on the pigments, while Fe3+ had severe undesirable effect, and Zn2+ had little effect.

A commercial soybean milk machine with laboratory modifications for adjustable heating power and rotation speed was used to investigate the effects of blender structure and its force on soybean milk quality. The results showed that larger angle of blender elevation α provided larger strike force and smaller tangential force, and smaller soybean residue rate and smaller granule size and harness of soybean residue were obtained, which could cause the transfer of more nutrients from soybean milk to residue, the reduction in the contents of protein, free amino acids, total sugars and fat, and the increase in viscosity. Larger axial force resulted in more homogenous stirring of materials and more even temperature distribution. Furthermore, cutter diameter showed a significant correlation with the hardness of soybean residue, and the axial angle of cutter tooth was also significantly correlated with solid content, viscosity, protein content and total sugar content.

In order to elucidate the decomposition of glucosinolates in Brassica juncea var. latipa during thermal processing by different methods, microwave radiation, water blanching and steam blanching were separately used to process the plant that is popular in Yangtze river delta as a traditional vegetable, and the untreated and treated samples of the vegetable were analyzed for their kind and amount of glucosinolates by high performance liquid chromatography (HPLC). The results showed that Brassica juncea var. latipa contained two groups of β-thioglucoside-N-hydroxysulfates, namely the fatty group and indole group, and among them, progoitrin, glucobrassicin and 4-methoxyglucobrassicin were the most abundant compounds. The decomposition of glucosinolates in Brassica juncea var. latipa obeyed the first-order kinetics model regardless of which of the three processing methods was used. Glucotropaeolin displayed the worst thermal stability during the three processes. The decreasing order of the decomposition of glucosinolates in Brassica juncea var. latipa was found to be: steam blanching, water blanching and microwave radiation. Microwave radiation, however, could best drive the decomposition of glucosinolates from the fatty group making the largest contribution to the flavor of cruciferous vegetables.

To obtain a more energy-efficient thawing approach, quick-frozen maize was thawed by microwave field technology in either a continuous or intermittent mode under conditions of varying number of maize ears in this paper. The regularity of temperature change in different parts of maize ear and its effect on microwave energy absorption were explored. The results showed that different parts of maize ear displayed identical temperature change trend during both continuous and intermittent thawing. The surface of maize ear exhibited the highest temperature, followed by grain temperature and cob temperature during the early stages of thawing. As the thawing time was prolonged, the central temperature of maize cob was promptly elevated, forming a temperature gradient from the central axis of maize cob to the surface of ear. In comparison with continuous thawing, intermittent thawing resulted in more even temperature distribution and higher microwave energy absorption, which rose as the number of maize ear was increased and tended to remain stable at 50.2% until the number of maize ear reached 4.

Fenvalerate, with a typical chemical structure, was selected as the research object in this study. Two types of haptens were synthesized through separately introducing two space arms with different connecting lengths to one end of fenvalerate by organic synthesis. 1H-NMR and LC-MS-MS identifications demonstrated the successful synthesis of haptens, which were designated as Fen 1 and Fen 2. Fen 1 and Fen 2 were separately coupled to bovine serum albumin (BSA), and two kinds of specific immunogens were obtained and named as Fen 1-BSA and Fen 2-BSA. UV-visible spectroscopic analysis indicated that the two artificial immunogens differed significantly from their corresponding heptens and the protein carrier. The coupling ratios between Fen 1 or Fen 2 and BSA were around 9:1 and 10:1, respectively. The results of SDS-PAGE showed that both haptens were conjugated to BSA successfully.

The medium and fermentation conditions for levan production by Bacillus licheniformis 8-37-0-1 were optimized by single factor and orthogonal array experiments. After culture at 30 ℃ for 24 h in a medium prepared with tap water consisting of sucrose 100 g/L, yeast extract 0.6 g/L, beef extract 1.0 g/L, KH2PO4 3.0 g/L, K2HPO4 3.0 g/L, NaCl 1.0 g/L, MgSO4·7H2O 0.2 g/L and FeSO4·7H2O 0.001 g/L, a maximum levan production of 41.7 g/L was achieved, which was 5.0 times higher than before optimization.

This study aimed to develop a fermentation process for the production of fruit wine using Chinese wolfberry fruits from Ningxia autonomous region as the starting material. The fermentation conditions temperature, sugar addition, yeast inoculation size and pH were investigated in 4 runs of single factor experiments to preliminarily understand their effects on total flavonoid content in Chinese wolfberry fruit wine. Subsequently, Box-Behnken matrix design followed by regression analysis was used to establish a quadratic regression model for total flavonoid content in Chinese wolfberry fruit wine as a function of the above four fermentation conditions. Finally, response surface analysis was carried out for optimization purpose. The optimum fermentation conditions for improved total flavonoid content in Chinese wolfberry fruit wine were determined as follows: fermentation temperature 21.9 ℃; yeast inoculation size 0.29 g/L; sugar addition 107.0 g/L; and pH 4.3. Under these conditions, the predicted value of total flavonoid content in Chinese wolfberry fruit wine was 0.2404 g/L, and the experimental value was (0.2337 ± 0.0043) g/L. Therefore, the established regression model has good prediction ability.

In order to analyze the species of histamine-forming bacteria (HFB) in Spanish mackerel meat and prevent histamine poisoning, the isolation and identification of HFB in Spanish mackerel meat were performed by primary strain screening with biogenic amine-forming bacterium (BAB) isolation agar, high performance liquid chromatography (HPLC) and post-column derivatization with fluorescence detector (FLD) analysis and the use of VITEK 2 strain identification system. The results showed that 13 BAB strains isolated from Spanish mackerel meat were all gram-negative bacteria, including 8 HFB strains, which were identified to be Escherichia coli (2 strains), Pseudomonas fluorescens, Pasteurella pneumotropica, Brevundimonas vesicularis, Serratia fonticola, Burkholderia pseudomallei and Aeromonas salmonicida, with a credibility of more than 87%。

The fatty acids palmitic acid, oleic acid, stearic acid and linoleic acid were separately added to the liquid culture medium for Phellinus igniarius to investigate their effects on the production of biomass, polysaccharides, triterpenoids and flavonoids during shake culture. The results indicated that the extent of stimulation or inhibition on the production of biomass, polysaccharides, triterpenoids and flavonoids were associated with the types and levels of added fatty acids. Oleic acid at the concentration of 2.0 g/L led to a significant increase in biomass to 1.24 g/L, which was 33.33% higher than that of the control. Stearic acid was of great advantage for extracellular polysaccharide (EPS) production, and increased the yield to 325.38 mg/L, which was 3.20 times higher than that of the control. As for intracellular polysaccharide (IPS) production, oleic acid and stearic acid were both good elicitors, and increased the yield to 645.79 mg/L and 655.12 mg/L, respectively, and a much better stimulation was observed from linoleic acid at a higher concentration of 2.0 g/L. In addition, oleic acid was beneficial to the production of either extracellular triterpenoids (EGT) at 1.5 g/L concentration or intracellular triterpenoids (IGT) at 2.0 g/L concentration, and increased their yields to 666.15 mg/L and 339.32 mg/L, respectively. However, linoleic acid showed positive effect only on the production of IGT. In contrast, no satisfied results were gotten for the production of flavonoids from P. igniarius in this study.

The full-length DNA sequence of neutral phytase gene was cloned from Bacillus amyloliquefaciens DSM 1061 by PCR, and successfully inserted into the expression vector pET22b(+). The results were identified by PCR and DNA sequencing. Based on Blast alignment, it was found that the amino acid sequence of the enzyme has never been reported the Swiss-prot database. Its amino acids sequence showed 98.7% identity with that of Bacillus subtilis (Swiss-prot ID: O31097). The residues 128, 144, 153, 257 and 370 are replaced by Ala, Ile, Ser, Pro and Lys, respectively. The N-terminal residues 1—26 were predicted to be a signal peptide by Signal P 3.0 Server. The homology modeling of the new phytase was constructed using SWISS-MODEL. The software PROCHECK V3.5 was used to evaluate the model according to Ramachandran plot and G-factor. The results showed that the bond length, bond angle, the distribution of dihedral angle and structure were rational. The gene sequence has been submitted to the NCBI GenBank and the accession number is HM 747163.

In the present study, comparative investigations on the nutritional composition and fermentability of acorn kernels from 12 varieties and the adaptability of 5 species of yeast towards the fermentation of Castanea seguinii Dode starch were carried out. The results showed that among 12 varieties of acorn, Castanea seguinii Dode, Quercus variabilis Blume, Cyclobalanopsis multinervis and Castanea henryi contained higher starch content and starch yield per plant but less tannin. Fermented mashes from Castanea henryi and Castanea seguinii Dode starches exhibited significantly (P < 0.05) higher alcohol content and starch utilization rate but significantly (P > 0.05) lower reducing sugar content when compared to fermented mashes from Quercus variabilis Blume and Cyclobalanopsis multinervis starches. Angel high temperature active dry yeast and Nanyang yeast 1308 had a significant (P < 0.05) advantage over Danbaoli high active dry yeast,   K   yeast and Nanyang yeast 1300 in terms of alcohol content and residual sugar content in fermented mash, thereby proving perfect strains for bio-ethanol production from acorn.

The Cry1C gene from Bacillus thuringiensis (Bt) was cloned by polymerase chain reaction (PCR). Due to a large number of E. coli low-usage codons in the gene, the first 86 bases were optimized by PCR to improve the expression in E. coli. Cry1C protein was highly expressed in E. coli BL21 as inclusion bodies, which can be dissolved in 8 mol/L urea and purified by His TrapTM FF crude column under denaturing conditions. The purified Cry1C protein was dialyzed against the refolding buffer to obtain a soluble and biologically active protein. Finally, the protein was determined to be 99.2% purity.

The fermentation supernatant (rich in elastase) of Bacillus licheniformis ZJUEL31410, a strain isolated from soil, was used as a crude enzyme solution, from which elastase was separated by (NH4)2SO4 segmentation precipitation and purified by Sephadex gel column chromatography. The enzymatic characteristics of purified elastase were measured. The specific activity of elastase could be increased to 120 U/mg through (NH4)2SO4 precipitation with 40%－70% saturation degree and continually increased to 292 U/mg after Sephadex gel column purification and the purification fold was 12.6. SDS-PAGE studies demonstrated that the enzyme had a molecular weight of 29.5 kD. The optimum reaction temperature and pH were 55 ℃ and 7.4, respectively, and the Michaelis constant Km was 9.67 mg/mL with elastin-Congo red as the substrate. Low concentrations of Ca2+and K+ could enhance elastase activity, while Mg2 +, Mn2 +, Zn2 +and Al3 + revealed an inhibition effect.

The degradation potential of Issatchenkia terricola fermentation to L-malic acid and citric acid was explored. The maximum concentrations of SO2 and alcohol and the minimum pH level that the strain could tolerate were 450 mg/L, 5% and 2, respectively. The medium and fermentation conditions for the degradation of both acids by the strain were optimized based on deacidification rate. When the concentration of the determined optimum nitrogen source tryptone was 0.5 g/100 mL, the deacidification rate reached its maximum level, over 90%. The optimum inoculum size and incubation duration were 1.25 × 106－7.5 × 106 CFU/mL and 60 h, respectively, and the resulting degradation rates of 8－20 g/L L-malic acid and 8－12 g/L critic acid reached over 90%.

The objective of the present study was the optimization of liquid fermentation medium for producing intracellular polysaccharide by Phellinus baumii by response surface methodology. The effects of carbon source, nitrogen source, and metal ions on mycelium biomass and intracellular polysaccharide production were explored in single factor experiments, and corn flour and wheat bran were found to be the best carbon source and nitrogen source, respectively. Based on this, the optimum levels of corn flour, wheat bran, KH2PO4 and MgSO4 were determined by Box-Benhnken design combined with response surface analysis to be 3.9%, 2.2%, 0.20% and 0.10%, respectively. The intracellular polysaccharide production in optimized medium reached 233.107 mg/L.

The dynamic variation of organic acids in fermented grains during the fermentation of Fen liquor was monitored by derivatization followed by GC and GC-MS, together with that of pH measured using a pH meter and total acidity determined by acid-base neutralization titration. The results showed that total acidity of fermented grains generally displayed a rapid upward trend in the fermentation process except for a slight decline during days 9－11. pH of fermented grains was decreased to around 3.3 and total acidity was increased by 25 degrees after the fermentation. Among the identified organic acids in fermented grains, lactic acid showed the highest content and was dominant, followed by acetic acid, and both of them revealed a tendency to generally ascend in the whole fermentation process and their contents were over 10 times higher than that of acetic acid of the same time points at the late fermentation stage. The contents of the same organic acids in fermented grains and finished liquor were different. Based on this study, we posed a theoretical hypothesis that large-batch fermentation period in summer should be approximately 9 days and the number of fermentation batches should be increased, which is conducive to solving the spoilage problem and shortening fermentation period.

Quadratic rotation combinatorial design was utilized to optimize suspension culture conditions for resveratrol production by peanut root callus tissue. Under the following optimized conditions: shaker rational speed 130 r/min; inoculum size 38.00 g/L; pH 5.80; and sucrose concentration 40.00 g/L, the maximum proliferation fold of suspension cells was 4.71 ± 0.04, and the resveratrol production reached 907.3 μg/g after 15-day incubation.

Two problems of metabolic control analysis are the acquisition of enzyme activity distribution and the calculation of flux control coefficient (FCC), which often needs gene manipulation and complicated calculation. A large number studies indicated that both quantitative trait loci (QTL) effect and flux control coefficient revealed similar L-shaped distribution. Therefore, metabolic flux of β-carotene in spirulina was considered as a quantitative trait. Principal component analysis and path analysis were used to explore the control effects of enzymes on metabolic flux for the first time. The control coefficients based on principal component analysis (Cpi) and path analysis (R2i) were established after correlation analysis between enzymes and metabolic flux. Comparative analysis results indicated control coefficients from both groups had a consistent change trend. Therefore, five enzymes including lycopene β-cyclase (LYC-B, CpLYC-B = 0.161, R2LYC-B = 0.2601), ribulose-1,5-bisphosphate carboxylase (RuBisCO, CpRuBisCO = 0.121, R2RuBisCO = 0.2453), phosphoglyceromutase (PGM, CpPGM = 0.163, R2PGM = 0.2320), pyruvate dehydrogenase (PDHC, CpPDHC = 0.119, R2PDHC = 0.1584) and isocitrate dehydrogenase (ICDH, CpICDH = 0.172, R2ICDH = 0.1935) played an important role in the flux of β-carotene. The two established methods in this study are simple and accurate so that these methods with simplified operation and calculation process will provide new strategies for metabolic engineering breeding and metabolic control analysis.

Mercury was used as the initial material to chelate GSH and obtain a bi-functional hepten of Hg-GSH chalete. The hapten was then coupled with the carrier protein such as bovine serum albumin (BSA) or ovalbumin (OVA) to obtain a complete antigen, Hg-GSH-BSA (OVA), whose successful synthesis was confirmed by ultra-violet spectrum and SDS-PAGE. On the basis of mercury content in synthesized products determined by atomic absorption spectrometry and the amount of carrier protein determined by bicinchoninic acid (BCA) assay, the coupling ratio between mercury and carrier protein calculated to be 9:1. The successful synthesis of Hg-GSH-BSA conjugate may lay a basis for preparing recognizing antibodies of mercury chelate.

For the production of Coenzyme Q10, Geotrichum candidum was intermittent fed-batch cultured in a stirred tank  fermenter, and pH was controlled according to the results of previous studies on shake flask fermentation during the process. The effects of dissolved oxygen, stirring speed, airflow rate, and sugar amount on biomass and coenzyme Q10 production were investigated. The optimal fermentation conditions were determined as follows: dissolved oxygen, 35%－40% and sugar concentration, 2 g/L. Under these optimal conditions, the yield of coenzyme Q10 from batch fermentation was increased from 78.75 to 106.26 mg/L, which exhibited an improvement by 69.8% as compared to shake flask fermentation.

Response surface methodology (RSM) was used to explore medium composition and solid-state fermentation conditions for Clostridium butyricum. The amount of viable cells was used as the evaluation index. Four factors including (NH4)2SO4, MgSO4, maltose and water content as the major affecting factors of medium composition were screened from 10 factors by Plackett-Burman design. The results showed that the maximum number of viable cells of Clostridium butyricum could reach up to 76×106 CFU/g when the medium was composed of 1.5% (NH4)2SO4, 0.02% MgSO4, 0.8% maltose and 55% water content. Similarly, the fermentation conditions of Clostridium butyricum were optimized by Box-Behnken design combined with RSM. Fermentation time of 24 h, fermentation temperature of 30 ℃ and inoculation amount of 14 mL/100 g were optimum. Under these conditions, the maximum number of viable cells could reach up to 11×107 CFU/g.

The cDNA ORF sequence of phenylalanine ammonia-lyase gene (FePAL) from Fagopyrum esculentum was cloned by RT-PCR. The cDNA sequence was 2169 bp in length, encoding 722 amino acids and had a high homology (80%－97%) with PAL genes from other plants. The deduced amino acid sequence of FePAL contained the typical sequence (GTTTASGDLVPLSYIA) in PAL activity center region, deamination residues and catalytic active sites. Phylogenetic tree analysis revealed that FePAL was most closely related to the PAL of Fagopyrum tataricum.

In order to obtain a low-cost fermentation medium for recombinant chymosin strain Chy1 in a large scale, the effects of glucose, corn syrup, yeast extract and urea concentration on chymosin production by recombinant chymosin strain Chy1 were explored by single factor tests. The results indicated that the effects of glucose, corn syrup, urea and yeast extract on chymosin production were significant. The optimal fermentation medium was optimized by uniform design tests to be glucose of 45 g/L, corn syrup of 17 g/L, yeast extract of 6 g/L and urea of 12 g/L. Under these optimal conditions, the activity of chymosin can reach up to 342.86 SU/mL, which exhibited a 1.22 fold enhancement when compared with original medium. This optimal fermentation medium provided a basis for massive chymosin production by recombinant chymosin strain Chy1 with high efficiency and low cost.

In this study, response surface methodology was applied to optimize medium composition for Lactobacillus plantarum, and high-density cultivation of L. plantarum was optimized by neutralization and exponential feeding method. On the basis of single-factor experiments, the optimal fermentation medium formula was determined by central composite design combined with response surface methodology to be made up of 5.43% glucose, 0.98% peptone and 0.59% K2HPO4. Ammonia neutralization and exponential feeding carbon and nitrogen sources together operated in a 15 L fermenter under the optimal conditions (inoculation amount of 3%, pH 6.5 and cultivation temperature of 35 ℃) resulted in a final cell concentration of up to 9.3×109 CFU/mL.

Streptococcus zooepidemicus NN-7 was subjected to mutagenesis by means of low energy ion implantation of 8×1014 N+/cm2 dose at 30 keV. After culture in selective medium, the mutant strains with double deficiency of hemolysin and hyaluronic acid-degrading enzyme were screened. Among these strains, a mutant strain capable of producing a high yield of hyaluronic acid was selected and designated as SH-9. The strain still revealed excellent passage stability after six generations. The yield of hyaluronic acid reached up to 3.23 g/L with determined relative molecular weight (Mr) of 2.12×106. Compared with the original parent strain, the yield and molecular weight of hyaluronic acid derived from SH-9 were increased by 104.4%and 35.9%, respectively.

Objective: Nocardiopsis sp. HY-G, a strain isolated from marine environment by our laboratory, has been found to produce large amounts of hydrolases that can transform soybean isoflavones (SI) into genistein and daidzein during fermentation. In this study, medium composition and fermentation conditions for decomposing SI by the strain were optimized. Methods: Single factor and orthogonal array design methods were combinedly used for the optimization of fermentation conditions and medium composition. Results: The optimal fermentation medium was Gausse No.1 medium fortified with 1 g/100 mL sucrose, 0.03 g/100 mL (NH4)2SO4, 200 mg/L SI and initial pH 8.0. Fermentation temperature of 40 ℃, rotation speed of 120 r/min and fermentation time of 72 h in a 250 mL shake flask with 150 mL of medium were found optimum for culturing the strain. The activity towards the substrate genistein of the resulting product was 3621 U/mL and the activity towards daidzin was 4862 U/mL. Conclusion: The optimum fermentation conditions obtained after optimization are true and reliable, which will be helpful for large scale biotransformation of SI.

Total viable bacteria, coliforms, Vibrio parahaemolyticus and Salmonella were counted at various stages of enzymatic processing of shrimp sauce. The results indicated that the total bacterial count in fresh shrimps was 3.4×104 CFU/g, and a lower value of 3.0 × 103 CFU/g was observed after washing with ice water. However, the number of total bacteria in shrimps after enzymatic hydrolysis at 50 ℃ for 3 h was increased to 3.7 × 104 CFU/g. Salt addition could obviously inhibit bacterial growth. Sterilization at 100 ℃ for 30 min could effectively kill bacteria in shrimp sauce and the sterilized shrimp sauce showed a total bacterial count of 2.6 × 104 CFU/g. Washing with ice water could cause the coliform count in fresh shrimps to obviously decline from 15 to 3.6 MPN/g. However, enzymatic hydrolysis did not affect coliform count. Salt addition, constant temperature and sterilization could significantly decrease the pollution from coliforms and coliforms in shrimp sauce products were counted to be less than 3.0 MPN/g. Neither Vibrio parahaemolyticus nor Salmonella were detected during the processing of shrimp sauce. Therefore, ice water washing, salt addition and sterilization are critical for the control of total bacteria and coliform counts.

In order to determine malachite green (MG) residues in food, the synthesis of antigen and preparation of polyclonal antibody for MG were explored. In this study, carboxylic malachite green (CMG) hapten was first synthesized and analyzed by LC-MS. The hapten was coupled separately with the two carrier proteins BSA and OVA by diazotization method, and identified by UV-visible spectroscopy method. Compared with CMG standard, BSA and OVA, the absorption peaks  CMG-BSA and CMG-OVA displayed a marked shift, indicating that the successful conjugation between CMG and BSA or OVA, and the coupling ratio of the immunogen CMG-BSA was calculated to be 10.6:1. Polyclonal antibody for MG was prepared by immunization with CMG-BSA and evaluated using the titer of anti-CMG antisera determined by indirect ELISA. Furthermore, two rabbits were used to evaluate antibody specificity with determined IC50 values of 8.1 ng/mL and 4.6 ng/mL, respectively.

In order to investigate the effect of high-cholesterol seafood intake on serum lipid in healthy human, thirty-three healthy volunteers aged from 22 to 28 years including 16 males and 17 females were given 100 g of dietary squid daily for 20 consecutive days. Blood samples were collected on days 0, 10 and 20 of the trail to assay serum lipid, blood glucose, liver function index and fatty acid composition. The results showed that the intake of dietary squid could result in a significant decrease in serum TG level after 9 days. Serum total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C) and glucose level were not changed due to the intake of dietary squid. Meanwhile, dietary squid markedly changed serum fatty acid composition, and significantly increased EPA and DHA levels. These findings revealed that the intake of dietary squid at the dose of 100 g/d has no effect on serum cholesterol concentration in normal human, suggesting that squid consumption should not be a cause of arteriosclerosis.

Objective: To investigate the effect of tea-seed oil on serum lipid metabolism and atherosclerosis (AS) formation. Methods: Totally 32 New Zealand rabbits were randomly divided into four groups. The rabbits in the control group were fed with normal diet and those in other three groups were fed with three kinds of high cholesterol diets containing tea-seed oil, peanut oil and olive oil, respectively, for 2 consecutive months. The serum lipid in each group was measured at 0, 1 and 2 months. At the end of the experiment, all animals were sacrificed and the aorta, heart and liver were harvested for histological examination. The morphological change was observed and the atherosclerosis status was measured by using Image-pro plus software. Results: The serum lipid levels in three experiment groups were significantly higher (P＜0.01) than that in the control group. The levels of triglycerides (TG), cholesterol (TC) and low-density lipoprotein (LDL) in the tea-seed oil group were lower than those in the peanut oil group, but there was no significant difference (P＞0.05) between these indices. Morphological observations revealed atherosclerosis formation in coronary artery and aorta in the three experiment groups. The aortic intimal hyperplasia and atherosclerotic plaque in the peanut oil group were larger than those in the tea-seed oil and olive oil group. The aortic stenosis rate in the peanut oil group was 35%－70%, whereas only 5%－15% in the tea-seed oil group and olive oil group. In addition, the most serious hepatic steatosis was observed in the peanut oil group. The vacuolar change in liver cells clearly showed a pathological feature of moderate fatty liver, but a slight change in pathological feature observed for the tea oil and olive oil groups. Conclusion: Tea-seed oil can inhibit therosclerosis and hepatic steatosis induced by high fat diet, which displays the same pharmaceutical effect as olive oil.

Total bacterial count was used as the evaluation parameter to explore the levels of microbial contamination in fast-frozen dumplings and rice balls with the aim of providing a theoretical basis for the control of microbial contamination in frozen foods. The results showed that microbial contamination in fast-frozen dumplings and rice balls was regularly associated with production season. Total bacterial count in frozen foods produced in hot seasons was higher. Microbial contamination of fast-frozen dumplings was mainly derived from the stuffing, and total bacterial count in stuffing represented over 50% (up to 75%) of that in whole dumplings. However, the microbial contamination of rice balls mainly came from microorganisms present in flour, and the number of total bacteria in stuffing accounted for less than 50% of rice balls, and the lowest percentage was below 30%. Therefore, more microbial contamination controls in the production of frozen foods in hot weather should be given, and focus should be put on stuffing for dumplings and on flour for rice balls.

In order to investigate the anti-hypertensive effects of various extracts from purple laver (Porphyra yezoensis), spontaneously hypertensive rats (SHR) administered with extracts from purple laver by intragastric infusion and the change in blood pressure (BP) of the rats was monitored by carotid artery catherization. The results showed that water and ethanol extracts from purple laver had no effect on BP in SHR, but neutral protease and pepsin hydrlysates of purple laver had a significant BP-lowering effect. No adverse effect on heart rate and BP in normotensive Wistar-Kyoto rats was observed. The decreasing sequence of BP-lowering effect of the neutral protease and pepsin hydrlysates and captopril was found as follows: captopril ＞ neutral protease hydrolysate ＞ pepsin hydrolysate. Based on this study, it could be concluded that peptides derived from neutral protease or pepsin hydrolysis of purple laver protein have an anti-hypertensive effect in SHR.

In order to exploit the medicinal value of white radish, the effect of white radish extract on the amelioration of nonalcoholic fatty liver diseases in SD rats was explored. The white radish extract was prepared with a rotary evaporator. The rats in model group were treated with fat emulsion with white radish extract by gavage at the doses of 0.3, 1 mL/kg and 3 mL/kg. The pathological characteristics of liver tissues in rats with 8 weeks experiments were analyzed. Meanwhile, serum lipid and lipid peroxidases were determined. The results indicated that white radish extract at a high dose could significantly decrease the levels of serum TG and MDA and increase the levels of GSH in male rats. Moreover, white radish extract could alleviate the accumulation of lipid in the hepatocytes of male rats. However, no obvious change of these parameters in female rats was observed. Therefore, white radish extract can ameliorate nonalcoholic fatty liver diseases in SD male rats by decreasing the level of lipid peroxidation.

Induction effects of two flavones (chrysin and baicalein) and two flavonols (galangin and kaempferol) on the differentiation of human esophageal squamous cell carcinoma cell line (KYSE-510) were studied in vitro in this paper. The possible structure-activity relationships of these compounds for the induction of differentiation of KYSE-510 cells were explored. The differentiation-specific morphological change of the cells was examined by using phase-contrast microscopy, the augmentation of differentiation marker (cytokeratin 8) was evaluated by confocal laser scanning microscopy, and differentiation marker and the expression of human telomerase reverse transcriptase were quantified by flow cytometry and real-time RT-PCR, respectively. Results revealed that OH at C3′ in the ring C of these compounds might enhance the differentiation-inducing activity, while OH at C6′ in the ring A or at C4′ in ring B might decrease the differentiation-inducing activity.

Objective: To explore the effect of soybean isoflavone (SIF) on the expression of presenilin protein-1 (PS-1) in rats with Alzheimer's disease (AD). Methods: AD rat models were established by unilateral hippocampus injection of Aβ. The changes in learning and memory capability of AD rats were measured by step down test, the expression of PS-1 in hippocampus of rats were measured by immunohistochemical method. Results: Soybean isoflavone (SIF) could improve learning and memory capability of AD rats (P ＜ 0.01) by step down test, and significantly decrease the expression of PS-1 (P ＜ 0.01) in hippocampus of AD model group. Conclusion: Soybean isoflavone (SIF) can decrease PS-1 expression and improve learning and memory capability of AD rats.

Objective: To investigate the protective effect of grape seed proanthocyanidin extract (GSPE) against cisplatin (CDDP)-induced nephrotoxicity in human embryo kidney (HEK) 293 cells and its possible mechanisms. Methods: The effects of GSPE and CDDP on the in vitro growth of HEK 293 cells and the effect of GSPE on CDDP-induced nephrotoxicity were observed by MTT assay. TBARS assay was used to evaluate the effect of GSPE on GSPE-induced lipid peroxidation. The effect of GSPE on CDDP-induced glutathione depletion was examined by colorimetrically determining absorbance resulting from the reaction between DTNB and hydroxyl compounds. Low concentrations of GSPE could remarkably enhance the activity of HEK 293 cells. CDDP-induced nephrotoxicity in these cells was obviously inhibited by appropriate concentrations of GSPE. Additionally, GSPE could also alleviate CDDP-induced glutathione depletion. Conclusion: GSPE has the potential to inhibit CDDP-induced nephrotoxicity in HEK 293 cells, and the possible mechanism is associated with the strong antioxidant function and free radical quenching activity of GSPE.

Objective: To explore the protective function of polysaccharides from different parts (fruitbodies, mycelia and residual solid medium) of cultured Cordyceps sinensis on carbon tetrachloride (CCl4)-induced liver damage in mice. Methods: Totally 60 healthy male mice with the body weight of (20 ± 2) g were randomly divided into 6 groups: control group, acute CCl4 hepatic injury model group, sporophore polysaccharide group, mycelium polysaccharide group, solid culture residue polysaccharide group and positive control group with 10 mice in each group. The activities of serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), superoxide dismutase (SOD), malondialdehyde (MDA) and total protein (TP) were determined. The morphology of liver tissues was examined. Results: An obvious inhibition effect of polysaccharides from fruitbodies, mycelia and residual solid medium of Cordyceps sinensis on the increases of AST and ALT activities in serum and MDA in liver was observed. In contrast, the polysaccharides from the three sources could decrease SOD activity in liver and ameliorate local necrosis in liver. Conclusion: The three polysaccharides from Cordyceps sinensis have an obvious protective effect against chemical-induced liver damage. Fruitbody polysaccharides are superior to mycelium polysaccharides.

Objective: To explore the hypoglycemic effect of polysaccharides, flavonoids and alkaloids from mulberry leaves. Methods: A mouse model of diabetes was established to explore the effects of mulberry leaf polysaccharides, flavonoids and alkaloids on blood glucose, blood lipid and glucose tolerance. Results: The polysaccharides, flavonoids and alkaloids could obviously decrease blood glucose, improve glucose tolerance, and resist abnormal blood lipid in diabetic mice. The reduction rates of blood glucose in mice administered with mulberry leaf polysaccharides, flavonoids and alkaloids were 14.42%, 27.33% and 37.55%, respectively. Conclusion: Mulberry leaf polysaccharides, flavonoids and alkaloids can prevent and treat diabetes. Mulberry leaf alkaloids have obvious hypoglycemic effect and exhibit better hypoglycemic function than the positive reference substance metformin.

Odor fingerprint technology is defined as a technology to analyze the volatile compounds by sensors, chromatography and mass spectrometry combined with multivariate statistical analysis for characterizing sample information. This technology is widely studied and applied in foods. In this paper, odor fingerprint technology is briefly introduced, which includes electronic nose, gas chromatography-mass spectrometry and data analysis. Meanwhile, application of odor fingerprint technology in the detection of meat quality and safety is reviewed. Moreover, its application in meat freshness test, flavor test, and microbial detection are also summarized. Furthermore, current problems and developmental perspectives of this technology in the detection of meat quality and safety are also discussed, which will provide theoretical references for quality and safety control of meat products.

The incomplete sterilization of non-fermented soybean products is an important factor for affecting the quality and safety of foods. In this paper, thermo-resistant mechanisms of microorganisms and the effect of non-fermented soybean product on the thermostability of microorganisms are discussed. Meanwhile, factors affecting the thermostability of microorganisms in non-fermented soybean products during sterilization process are explored.

Frozen storage is an important preservation method for fish; however, quality deterioration and denaturation of myofibrillar proteins can be taken place due to inappropriate frozen storage and thawing. Protein denaturation is highly associated with the changes of protein structure such as stereostructure, salt solubility, Ca2+-ATPase activity, sulfhydryl group and disulfide bond content, surface hydrophobicity and formaldehyde content in marine fish, thus further resulting in the change of functional properties. In this paper, the mechanisms of denaturation and the changes in physicochemical properties of fish proteins during frozen storage have been extensively discussed.