Bitter peptides are extracted from hydrolysate of chicken and its composition of amino acids is analyzed.Then the hydrolysis effect of bitter peptides is studied by using endoenzyme from Lactobacillus and Brewing Yeast,and the change of aminos acids content is analyzed before and after hydrolysis.

Polysaccharide PSI and PSII were isolated from the fruit bodies of Pleurotus ostreatus and subsequently purified by ethanol fractionation and DEAE-Cellulose chromatography;their homogineity were analysed by polyacrylamide gel eletrophoresis.The effects of PSI and PSII eliminating O2 were also studied it indicated:PSI and PSII could eliminate O2 in low concentration （<300mg/L）but their effects of eliminating O2 were indistinctive in high concentration（>300mg/L）.

 Antioxidative effect of carotenoids on the methylene blue sensitized photoxidation of soybean oil and rapeseed oil was investigated.The results showed that each of the three carotenoids remarkably protected lipids against photoxidation .The antioxidative activity increased with increasing carotenoids concentration.The antioxidative effect also corresponds to the number of conjugated double bonds of carotenoids.

Microwave extraction of capsaicin from dried red capsicum was studied .The result of quantitative analysis of capsaicin in the extract with HPLC indicates that cpmpared to the common methods of maceration extraction using ethanol at room temperature and acetone at 45℃ microwave extraction not only provides higher production but also has the advantages of being fast and efficient.

This paper concerns a device and a method which monitor ydast concentrations on-line and in-situ in a fermentation process The presence of microbial cells would affect the dielectrical properties of microbial suspensions .At radio -frequencies the intrinsic passive electrical properties of cell suspensions are completely specified by its conductivity and permittivity,At radio -frequencies the dielectric permittivity of cell suspensions are monotonic function of the measuring frequency and cell density. Based on this understanding a new method for measuringbiomass concentration is proposed .Using this method the biomass concentrations are measured on-line and in-situ without taking samples from the bioreactor, and only viable cells are detected.The electrode which we developed could be directly inserted into the fermentor and could be sterilized in place.The method has wide use in the industrial field of pharmacy. brewery, sewage disposal.

Properties of starch isolated and purified from Ginkgo seed were investigated, including the shape, pasting and thermal properties. Optical microscopy of the starch showed round, oval or polyhedral granules with typical polarization cross but no obvious layers. The size of starch ranged from 3.5 to 45.9 μ m an with average value of 15.5 μ m in diameter. Paste viscosity curve showed slight decrease in viscosity after full gelatinization which indicatedbetter stability of the paste during. cooding. Gelatinization parameters edtermined by DSC (differential scanning calorimetry )were 71 .5 ℃,74.7 ℃,80.6℃,4.9J/g for To,Tp,Tc and H, respectively. Lipids contained in native starch affected gelatimization temperature and change in enthalpy.Swelling power and solubility of ginkgo starch differed from that of corn starch and after 65℃ the two values of ginkgo starch increased rapidly and exceeded the related valuesof corn starch.

The effect of high-dose irradiation of pepper powder on piperine content was studide. The experiment al results showed that piperine is unstable in water and alcohol estract, while the piperine in the pepper powder treated with high-dose irradiation of greater than 10 KGY is in stable state, and the piperine content in the black and while pepper powder treated respectively with high-dose irradiation shows no noticeable change.

This article studied effects of various additives on frozen dough bread. Shortening and egg egg enhancespecific volume and flavour of frozen dough bread and it is better to shortening after dough is developed Frenchadditive is better than other additives. A few α - amylase and thickner improve bread quality. Formula of frozendoughs bread can add 3% shortening, 5% egg yolk, 0.5% french additive