The aim of this study was to quantify furan levels in three sugar-glycine model systems by using headspace gas
chromatography mass spectrometry method (HS-GC/MS) and to explore the effects of pH, temperature, and heating time on
furan formation in each model system. The results showed that glucose-glycine, fructose-glycine, and sucrose-glycine model
systems could product furan by Maillard reaction due to thermal processing and pH, temperature and heating time affected
profoundly furan formation in the sugar-glycine model systems. In a neutral solution, sugar-glycine system could form more
furan when compared with acid and alkaline solutions. In addition, higher temperature and longer heating time also could
result in more furan formation in each sugar-glycine system. Under the same conditions, the amounts of furan formed in
fructose-glycine model system were always higher than those in glucose-glycine system. Therefore, this present study could
be regarded as a research basis and a technical support for further eliminating the formation of furan in heat-processed foods.

In this study, tilapia fillets were freeze-dried under three different vacuum pressures, 700—800, 1300—1400 Pa
and 1900—2000 Pa and the drying rate, rehydration rate, color, K value as an index of freshness and free amino acid of dried
samples were measured to evaluate the effect of vacuum pressure on the quality of freeze-dried tilapia fillets. The results
showed that the drying rate of fillets at 700—800 Pa was the fastest with 20.8% water content after drying for 24 h, and the
rehydration rate also was the highest with a value of 43.27%. The total content of free amino acids at 1900—2000 Pa was the
highest, followed by 1300—1400 Pa, and 700—800 Pa. In addition, the K values at three different vacuum pressures were
close, within freshness grade 1, indicating little impact of vacuum pressure on the freshness of dried tilapia fillets.

The tertiary structure of pea protein can be modified by pH-shifting treatments to bring about enhanced functional
properties. To exploit the application potential of pea protein isolate (PPI) as a novel protein ingredient, this research
focused on the gelation properties of PPI under different processing treatments. The minimum gelling concentration (MGC)
was reduced from 16 g/100 mL for native PPI to 14 g/100 mL after either acid (pH 1.5) or alkaline (pH 12) treatment. These
three types of PPI were subjected to 0.1 mol/L and 0.6 mol/L NaCl or 5, 10 mmol/L and 20 mmol/L CaCl2, and the samples
with 0, 0.1 mol/L NaCl and 10 mmol/L CaCl2 were also treated with 0.1% microbial transgluaminase (TGase) to elucidate
the effect of salts and TGase on gel strength. It was found that the pH 12 treatment markedly improved the PPI gel strength
(up to 9 fold), and the presence of TGase further enhanced the gelling potential of PPI (by 11 fold) (P ＜ 0.05). Dynamic
rheology tests showed greater shear storage (G’) and loss (G”) moduli for pH 12 treated PPI than for untreated SSP at all
oscillatory frequencies tested (0.1—10 Hz), indicating stronger intermolecular interactions in the protein matrix of the
thermal gels comprised of alkaline pH-treated PPI.

Objective: To determine the main textural parameters of fresh waxy maize through principal component
analysis. Methods: The textual properties of fresh waxy maize grain were studied and the genotypic differences of 91
varieties were estimated by principal component analysis. Results: The textural characteristics were significantly different
among the tested varieties, and variations were observed in the highest adhesiveness and the lowest cohesiveness.
Significant positive correlations among hardness, springiness, cohesiveness, chewiness and resilience were observed.
Adhesiveness was negatively correlated with hardness but positively correlated with resilience. Fracturability
was positively correlated with springiness, cohesiveness and chewiness. The above seven textural characteristics were
transferred to three independent principal components with cumulative contribution of 86.37%. Among these textural
characteristics, chewiness, adhesiveness and fracturability were important to estimate the quality of fresh waxy maize.
The 91 varieties could be divided into two major types by clustering, and the chewiness of one type was 96.60%,
which was higher than the other, with a simultaneous increase of 16.20%—40.30% in other characteristics. Conclusion:
Excellent correlations were observed among textual characteristics, and the main parameters to estimate waxy
maize grain quality were chewiness, adhesiveness and fracturability.

This study was designed to evaluate the effects of palmitic acid and oleic acid on thermal properties of
waxy rice starch. Waxy rice starch and its complexes with palmitic acid and oleic acid were characterized by UV
spectroscopy, X-ray diffractometry and differential scanning calorimetry (DSC). The results showed that palmitic and
oleic acid could form complexes with waxy rice starch. Palmitic acid preferentially integrated with waxy rice starch
when compared with oleic acid. In the presence of larger amounts of palmitic acid and oleic acid, their complexes with
waxy rice starch were formed in higher quantities, with significantly reduced absorbance. DSC studies suggested a
decrease in the onset temperature, peak temperature and gelatinization enthalpy of waxy rice starch in presence of oleic
acid, but a significant increase in the gelatinization enthalpy waxy rice starch/palmitic acid complex with increasing
addition of palmitic acid.

Polysaccharides were isolated from Cyclocarya paliurus leaves by water extraction and ethanol precipitation and
their physicochemical properties were determined. The digestion and absorption of the polysaccharides were studied in vitro by
employing a simulated upper gastrointestinal model and analyzing molecular weight, reducing sugar and free monosaccharide
contents of digested products at different digestion times. The results indicated that the polysaccharide extract contained 31.17%
neutral polysaccharides and 38.44% uronic acid and was considered as pectic polysaccharides. The polysaccharides from
Cyclocarya paliurus leaves formed flocculation in in vitro gastric digestion model, while the flocculation was eliminated in in vitro
gastrointestinal model. The molecular weights of digestion products at different digestion times remained unchanged in in vitro
simulated gastric and upper gastrointestinal model. Compared with aqueous solution, the retention time of these polysaccharides
dissolved in the gastric juice was shorter in high performance gel permeation chromatography. Meanwhile, reducing sugar and
free monosaccharide contents of digested products also kept unchanged in simulated gastric and upper gastrointestinal models.
Therefore, the polysaccharides from Cyclocarya paliurus leaves were not digested in vitro, but to some extent, their stability and
configuration were affected by acidic environment in in vitro simulated gastric model and gastric electrolytes, respectively.

Gel properties of muscle proteins are affected by the concentration and type of salt. An attempt to partial replacement
of NaCl in myofibrillar protein gelation model through the use of three treatments (0.4 mol/L NaCl + 0.2 mol/L KCl, 0.4 mol/L
NaCl+ 0.1 mol/L MgCl2 and 0.4 mol/L NaCl + 0.5% TPP) in comparison to controls (0.6 mol/L NaCl as normal control and
0.4 mol/L NaCl as low sodium control) was assayed to evaluate textural, rheological and raman spectroscopic characteristics
of heat-induced myofibrillar protein gel from thigh and breast muscles as well as their combination. The results showed
that the texture and rheological parameters of heat-induced breast myofibrillar protein gel were higher than those of heatinduced
thigh myofibrillar protein gel. The lower gel-forming capacity of thigh myofibrillar protein could be improved by
protein-protein interactions as a result of partial replacement of NaCl with KCl or TPP. Raman spectroscopic studies showed
a higher percentage of β-sheet in breast myofibrillar proteins than thigh myofibrillar proteins and significantly increased
percentage of β-sheet in myofibrillar proteins from mixed breast and thigh muscles with partial replacement of NaCl
compared with single thigh muscle. Overall, the properties of heat-induced myofibrillar protein gels from breast and thigh
muscles can be regulated by protein-protein interactions under partial replacement of NaCl.

The relative density, titratable acidity, pH, viscosity, alcohol stability, lactose content and total protein content
of mixed milk samples from 10 bactrian camels in Ürümqi suburb, Xinjiang autonomous region were determined as a
function of sterilization temperature and time. The sterilization efficiency was evaluated based on decimal logarithm of
survival fraction (lg (N/N0)). Protein denaturation in milk samples at each thermal treatment was assayed by SDS-PAGE.
The results showed that after 5, 10 min and 15 min at 75 ℃, the total number of colonies was reduced by 60.2%, 61.9% and
81.9%, respectively, without a significant effect on physiochemical parameters (P ＞ 0.05); however, the alcohol stability
was significantly influenced (P ＜ 0.05). Heating time at 60—75 ℃ did not significantly protein content (P ＞ 0.05). Heating
temperatures of 65—100 ℃ exhibited a significant effect on lactose content (P ＜ 0.05). The thermal stability of various
protein components followed the order: lactate dehydrogenase ＞ α-lactalbumin ＞ albumin ＞ lactoferrin. No significant
effect on milk proteins was observed after heat treatment at 60 ℃ (P ＞ 0.05). The effect of heat treatment at 65—100 ℃ on
milk proteins was significant (P ＜ 0.05). From these results, it can be concluded that heat treatment at 75 ℃ for 5—15 min
can kill 81.9% of the microbes in bactrian camel milk, resulting in lower degree of protein denaturation

In this study, pasting and rheological properties of mung bean starch were explored in the presence and absence
of xanthan through comparing with the widely used corn starch and potato starch. Results indicated that the presence of
xanthan increased the peak viscosity and pasting temperature of mung bean starch, while the values of breakdown and
setback decreased. Dynamic rheological studies suggested that the addition of xanthan considerably increased the G’ and
G’’ values of mung bean starch, giving rise to better viscoelasticity. In static rheological studies, mung bean starch pastes
remained pseudo-plastic fluids despite the presence of xanthan, with higher consistency coefficient K, and shortened lag
ring area and fluid index n. Corn starch + xanthan system had similar properties. However, potato starch + xanthan system
presented lower peak viscosity and consistency coefficient.

This study aimed to investigate the impacts of different drying methods including spray drying, hot air-drying at
different temperatures and freeze-drying on the chemical composition and antioxidant activity of aqueous extracts from roselle
(AER) so as to obtain the optimum drying method. The contents of flavonoids, polyphenols, anthocyanidins and polysaccharides
from AER from freeze-dried samples were (85.24 ± 1.51) μg/mL, (188.88 ± 0.95) μg/mL, (6.51 ± 0.05) μg/mL, (0.850 ±
0.043) mg/mL, respectively. The antioxidant activity showed that the radical scavenging activity against ABTS+• and
NO2－ and the reducing power were (28.92 ± 1.25)%, (84.78 ± 4.24)% and 0.713 ± 0.001, respectively, for freeze-drying
samples which were higher than those of spray dried and hot air-dried samples. The efficacy of spray drying was shown to
be better than that of hot air-drying. Considering the active components and antioxidant activity, the best method to dry AER
was freeze-drying followed by spray drying and hot air-drying. Drying temperature and method demonstrated significant
impact on the active constituents and antioxidant ability.

The major non-volatile taste components of dried Tricholoma matsutake, Cantharellus cibarius and
Boletus edulis were analyzed, including soluble sugars (or polyols), free amino acids and 5’-nucleotides. The
equivalent umami concentration was calculated by the empirical formula. The results showed that the formation of
unique taste in the wild edible fungi, was affected by different types and the contents of major non-volatile taste
components. The EUC values of T. matsutake, C. cibarius and B. edulis were 31.93, 0.46 g/100 g and 13.87 g/100 g
dry weight, respectively.

Color value, blue value, reducing sugar content, texture analysis, sensory evaluation and scanning electron micrographs (SEM)
of japonica rice and indica rice samples were studied to explore the possible effect of cooking pressure and pressure-holding time from a
domestic pressure cooker on the quality of cooked rice. The results indicated that pressure-holding cooking could increase the blue value
and reducing sugar content of cooked rice, but decrease the whiteness and color value in sensory evaluations. The pressure-cooked rice
exhibited an increase in the TPA parameters of hardness and adhesiveness as well as better texture after cooling down. The values of L*,
WC, WT and ΔE determined by a colorimeter revealed a significant association with the sensory evaluation scores. The texture of cooled
cooked was positively and significantly correlated with its hardness, adhesiveness, springiness and chewiness. SEM pictures of pressureholding
cooked rice samples showed more uneven surface structure and bigger cross-sectional pores.

PSE-like and normal groups of chicken breast meat classified according to both brightness (L*) and pH24 were
evaluated for protein extractability, thermal denaturation studies by DSC and water-absorbing capacity. The results indicated
that PSE-like chicken meat with higher brightness and lower pH24 showed significantly lower extractability of sarcoplasm
protein, myofibrillar protein and total protein (P ＜ 0.05, P ＜ 0.01), when compared with normal meat. DSC studies manifested
that myosin and sarcoplasm from PSE-like meat denatured at lower temperatures than that of normal meat, but actin
exhibited the same changing trend. PSE-like meat also showed lower water-absorbing capacity and cooking loss rate. When
pH was adjusted to normal level, PSE-like meat showed partial restoration of protein functionality.

Magnetic chitosan microspheres were prepared by inverse suspension cross-linking method and then modified
with Reactive Red 120. Adsorption performance of the Reactive Red 120 modified magnetic chitosan microspheres were
assessed using bovine serum albumin (BSA) as the target protein. The impact of pH, ionic strength, adsorption time
and initial concentration of BSA on the amount of BSA absorbed were studied. The results showed that all pH, ionic
strength, adsorption time and initial concentration of BSA had significant impact on the amount of BSA adsorbed. The
maximum adsorption of BSA appeared at pH 5.0 and the adsorption amount decreased with increasing ionic strength. The
adsorption reached an equilibrium in 40 min, and the maximum adsorption capacity of 113 mg/g was obtained when the
initial concentration of BSA was 1 mg/mL. The adsorption behavior was fitted with pseudo second-order kinetic model
and Langmuir thermodynamic model. Using 0.5 mol/L of NaCl at pH 8.0 as the eluent, an elution efficiency of 99.03%
was achieved. The amount of BSA adsorbed by the Reactive Red 120 modified magnetic chitosan microspheres did not
decrease significantly following 5 adsorption-desorption cycles. Our results revealed a promising method for the recovery of
slaughtered animal blood by using the magnetic separation technology.

Sanhua plum juice was treated under different pasteurization time/temperature conditions (82 ℃ for 5 s, 82 ℃ for 15 s,
82 ℃ for 30 s, 82 ℃ for 60 s, 88 ℃ for 5 s, 88 ℃ for 15 s, 88 ℃ for 30 s, 88 ℃ for 60 s, 93 ℃ for 5 s, 93 ℃ for 15 s, 93 ℃ for 30 s, and
93 ℃ for 60 s). The contents of antioxidant compounds including total phenolic compounds, anthocyanin, vitamin C and antioxidant
capacity (DPPH radical scavenging capacity) were investigated under different pasteurization conditions. Results indicated that different
temperatures and treatment times could affect vitamin C content and DPPH radical scavenging capacity significantly, while having no
effect on total phenolic compounds or anthocyanin. The treatments at 88 ℃ for 15 s and 93 ℃ for 60 s were the optimal conditions for
preserving total vitamin C content (4.24 mg/L) and DPPH radical scavenging capacity (94.6%), respectively.

The biochemical composition, including fatty acids and amino acids profiles in the muscles of eight species of fish
available on the market in China was examined. The eight species studied included fish farmed in freshwater (Cyprinus carpio,
Ophiocephalus argus, Aristichthys nobilis), fish farmed in seawater (Lateolabrax japonicus, Cynoglossus semilaevis), and
wild fish from the Yellow Sea (Pseudosciaena crocea, Trichiurus haumela, Stromateoides argenteus). Data suggested that the
lowest protein content on a wet weigh basis was observed in the muscle of O. argus (16.21%) farmed in freshwater, while the
highest was marine fish: L. japonicas (21.31%) and T. haumela (20.83%). Three species of marine wild fish were found to have
abundant lipids in their muscles. The highest lipid content was found in T. haumela (7.90%) and P. crocea (5.10%) caught in the
Yellow Sea, while the lowest was noted in the muscles of C. semilaevis (0.92%) farmed in seawater. The percentage of polyunsaturated
fatty acids (PUFAs) in freshwater fishes was also found to be higher than in marine fish in the current study, but
the ratio of n-3 to n-6 in marine fish (7.47—1.60) substantially exceeded that found in freshwater fish (0.09—2.20). The main
PUFAs from all fish species tested were docosahexaenoic (DHA) and eicosapentaenoic (EPA), and the percentage of DHA in
the lipids was higher than that of EPA. The lowest DHA/EPA ratio was noted in C. carpio (2.65) from freshwater. A relatively
higher DHA/EPA ratio was currently observed in the lipids of P. crocea (23.05), O. argus (23.02), and L. japonicas (22.49).
Three freshwater fishes were rich in linoleic acid (LA, C18:2n6c). The contents of n-3 PUFAs and (EPA + DHA) in the muscle of
C. carpio were found to be lowest. The lowest total amino acid (TAA) content on dry weight basis was noted in the muscles of
T. haumela (62.74%), and the highest was found in C.semilaevis (77.36%). C. semilaevi also had the highest content of essential
amino acids (EAA) (32.09%) while S. argenteus had the lowest EAA content (26.20%). The TAA and EAA contents of reared
fish, including freshwater fish and marine fish, were both higher than those of the marine wild fish tested. The predominant
amino acids among the essential amino acids of all fish species tested were threonine, leucine, and lysine while the nonessential
amino acids were glutamic acid and aspartic acid. Farmed marine fish were found to be richer in amino acids than fish farmed
in freshwater and wild marine fish in the current experiment. When compared with the FAO/WHO reference pattern established
for pre-school children (2—5 years old), all the amino acid scores exceeded 100 with the exception of phenylalanine and tyrosine,
leucine for A. nobilis, and isoleucine for C. semilaevis. Thus, the protein in the eight fish species available on the Chinese
market was well-balanced in terms of essential amino acids. In this study, L. japonicas from seawater showed better nutritional
quality than other fish. Three marine wild fish species (P. crocea, T. haumela, and S. argenteus) were more abundant in n-3
PUFAs, and had high levels of lipids.

The effects of three different drying methods, conventional hot air drying (HAD), heat pump drying (HPD) and
solar drying (SD) on the drying efficiency and quality of candied prunes were investigated. Results showed that the drying
time for reaching the dry-base moisture content of (30 ± 1)% under HPD, HAD and SD conditions were 6, 7 h and 13.5 h,
respectively. HPD was the most efficient drying method. No obvious difference in the effects of three different methods on
the color of candied prunes was observed. HPD-treated and HAD-treated candied prunes had similar qualities in hardness
and flavor, while the hardness of SD-treated candied prunes was the smallest and the maximum increase was observed in the
number and absolute contents of volatile flavor compounds detected in SD-treated candied prunes, indicating that the quality
of SD-treated candied prunes was the best.

In this study we investigated physio-chemical properties of wheat starch including pasting properties, texture
properties, freeze-thaw stability, water absorption index and soluble solid content as a function of the amount of chitosan
added. With increasing chitosan content, the gelatinization temperature and retrogradation rate of wheat starch reduced
slightly from 90.35 to 80.26 ℃ and 46.00% to 29.86%, respectively and the peak viscosity significantly increased from
2587.0 to 4893.2 mPa·s. Texture analyses showed that the hardness of wheat starch gel decreased from 71.93 to 42.77 g
and its elasticity rose gradually with increasing chitosan content. In addition, compared with native wheat starch, the freezethaw
stability was improved and water absorption index and soluble solid content were increased obviously by adding
chitosan, while reducing the syneresis.

The water sorption isotherms of microwave-dried and freeze-dried samples of oyster at 25 ℃ were determined
by a gravimetric technique through static adjustment of environment, and the glass transition temperatures (Tg) were
measured by differential scanning calorimetry (DSC). The results indicate that the equilibrium moisture content of dried
oyster increased with increasing water activity (aW), and water sorption isotherms were fitted well with the GAB and BET
models. Water as a plasticizer exerted a substantial impact on Tg, which showed a significant reduction with increasing
equilibrium moisture content. Both dried samples containing 0.18 kg/kg water on a dry basis exhibited a Tg below 0 ℃.

Purpose: To compare the content and properties of protein, lysine and glutathione extracted from wheat germ or
endosperm from five cultivars (Zhoumai 16, spelt 7, Zhongyou 9507, spelt 53 and Xiaoyan 54). Methods: Protein properties were
characterized by SDS-PAGE and IEF-PAGE. The contents of protein, lysine and glutathione were determined using Folin-phenol
assay, ninhydrin reaction and DTNB colorimetry, respectively. Results: The composition and number of protein subunits of wheat
germ were different from those of endosperm in each cultivar. The molecular weights and isoelectric points of protein subunits had
similar distribution range between wheat germ and endosperm in five cultivars. The contents of wheat germ protein and glutathione
indicated significant differences among different cultivars (P ＜ 0.05 or P ＜ 0.01). Protein, lysine and glutathione contents of
wheat germ from the same cultivar were much higher than those of endosperm with significant difference (P ＜ 0.05 or P ＜ 0.01).
Conclusions: Inter-cultivar diversities of wheat germ protein and glutathione contents existed resulting from germplasm difference,
and the contents of protein, lysine and glutathione in wheat germ were commonly higher than in endosperm. As a whole, Zhongyou
9507 was the best in quality.

Abstract: The relationship between rice fatty acid value(FAV) and rice freshness was studied and the impact of rice FAVon antioxidant ability of beer was analysed. Meanwhile the influence of storage time on rice FAV was investigated and its change mechanism was explored. The results shows that the method for determination of the rice FAV characterized simple operation and good precision. There is corresponding relationship between the freshness of rice and rice FAV and lower FAV possesses better freshness. Rice FAV has positive linear effect on TBA of wort and mature fermented wort. The higher is rice FAV, the higher is the extent of aging of the corresponding beer, and worse was antioxidant ability of beer. Rice FAV grew linearly with storage time prolonging and the thumb rule was that extention of storage time by 10 days leads to increase of rice FAV by 2 to 3 units. Lipase in the rice is the main reason for the increase in fatty acid value of rice during storage.

Headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled with mass spectrometry
(GC-MS) were used to analyze Changyu brandy aged for 0 to 6 years (a total of 42 samples), and the relationship between
the content of volatile components (X, independent variables) and brandy age (Y, dependent variable) was explored using
partial least square regression (PLS) for predictive modeling. The results showed that the PLS model could predict brandy
age through the optimal 28 volatiles as well as with a smaller subset consisting of ethyl esters and saturated alcohols.

The study was designed to explore damage of Saccharomyces cerevisiae cell and the change of permeability after pulsed light treatment as a non-thermal physical sterilization technology on yeast suspension. When the light flux was 1790.37 mJ/cm 2, the leakage of MDA was 8.01 nmol/mL and the SOD activity was reduced to 53.02%. The AKP activity was 1.17 U/L. In addition, the contents of Na+ and K+ were changed. The transmission electron microscopy (TEM) showed the deformation and rupture of Saccharomyces cerevisiae cells. From these results, we draw the conclusion that Saccharomyces cerevisiae cells were damaged, which led to leakage of cell contents and changes of ion channels or even cell death.

Using HPD826 resin, ODS and Sephadex LH-20 column chromatographies, compound Ⅰ, a flavanone
glycoside was obtained from the crude extract of tea seeds rich in flavonoids. The structure of compound Ⅰ was identified
by UV, IR, NMR and LC-MS as naringenin-7-O-[β-D-xylopyranosyl(1→6)][β-D-glucopyranosyl(1→3)-α-Lrhamnopyranosyl(
1→2)]-β-D-glucopyranoside. The antioxidant activity in vitro was measured, and compared with
reference standards of naringenin and naringin. Results showed that the antioxidant activity in vitro of these three
materials followed the order: naringenin ＞ naringin ＞ compound Ⅰ, suggesting that the antioxidant activity of the aglycon
flavanone was higher than that of the flavanone glycosides, and the antioxidant activity of diglycoside flavanone was higher than that of
flavanone with four glycosyl moieties. Therefore, the glycosyl moieties in flavanones can reduce antioxidant activity.

The effect of ferrous lactate on growth inhibition and cell membrane damage of Staphylococcus aureus (G+)
and Pseudomonas aeruginosa (G－) were investigated through the determination of growth curve and leakage of intracellular
substances. As the results showed, the growth of the pathogenic bacteria was inhibited after ferrous lactate treatment,
accompanied by increases in the conductivity, OD260nm, reducing sugar content and soluble sugar content by 14%, 42%, 40%
and 6.87%, respectively, as compared to the control group. These observations indicated that ferrous lactate solution could
damage cell membrane, thus resulting in an increase in the permeability of cell membrane and the release of large amounts
of intracellular contents, and finally inhibiting bacterial growth.

The effect of high pressure homogenization and heat treatment on protein solubility in soymilk and the
mechanism involved were studied. High pressure homogenization increased the protein solubility in raw soymilk and
reduced the viscosity and particle size. This effect was enhanced when used in conjunction with heat treatment. TEM
observation demonstrated that a combination of thermal treatment with high-pressure homogenization increased the
dispersion and uniformity of soymilk particles and decreased the particle size, improving hydration properties of soymilk and
thereby increasing the solubility of the soy proteins. Internal fluorescence analysis showed that homogenization and heating
changed the conformation of proteins in soymilk, improved the polarity of the microenvironment around tryptophan residues
and enhanced hydration of protein molecules. SDS-PAGE results showed that both treatments could induced and degrade
protein aggregates and simultaneously improve the solubility of soymilk proteins.

Medium-chain fatty acids (MCFAs) are the major components of medium-chain triglycerides (MCT), which
play an important role in the food additive industry. In this study, the production of MCFAs was greatly enhanced by
overexpressed thioesterase gene of Umbellulana california (BTE) in E. coli. In addition, the location of the produced
MCFAs and the effect of synthesized MCFAs on the composition of membrane phospholipids were also determined. The
results indicated that MCFAs were mainly located in E. coli, and their production had little effect on the composition of
membrane phospholipids. To further improve the production of MCFAs, strategies including co-overexpression of acetyl-
CoA carboxylase (ACCase) and the optimization of the expression level of thioesterase BTE were also carried out. Finally,
188.9 mg/L MCFAs were achieved, representing a rather high production of MCFAs. Meanwhile, the MCFAs accounted for
over 85% of the total free fatty acids, suggesting the high-specificity production of MCFAs.

In order to study the genetic backgrounds of hydrogen sulfide production in Chinese wild Saccharomyces
cerevisiae, 4 wild yeast spores were randomly separated and isolated using BIGGY agar. The characteristics of hydrogen
sulfide formation in haploids and diploids were studied. Results showed that all the tested wild strains had low sporulation
rate ranging from 19.01% to 43.41%. All the diploid parents showed high capability for H2S production but at varying levels.
Among the 15 haploid strains, 4 were classified as high yield strains, 5 as middle yield strains and 6 as low yield strains. The
screened haploid strains were important materials for further study of genetic background and metabolic mechanism of H2S
production in Saccharomyces cerevisiae. The results of our study are expected to provide useful references for exploration of
future genetic resource and cultivation of new strains.

In this study, three strains identified as Brochothrix thermosphacta based on their individual and colony morphology
features, physiological and biochemical characteristics, and 16S rDNA sequence and phylogenetic analyses were isolated
from tray-packaged chilled pork by repeated plate streaking on STAA solid medium plate. In order to explore the spoilage
characteristics, these three B. thermosphacta strains were inoculated to the chilled pork at 4 ℃. Then B. thermosphacta
count, pH and sensory evaluation scores were determined at 0, 2, 6 d and 8 d, respectively. The results of this study showed
that B. thermosphacta possessed significantly stronger spoilage capability. An obvious difference in the growth capability
among the strains was observed, which led to a difference among their spoilage capabilities. Based on the above findings, the
fastest growing strains at low temperatures are useful to establish predictive models for the growth of B. thermosphacta and
further predict the shelf life of chilled pork.

Enrichment efficiency of healthy or sub-lethally injured Salmonella Enteritidis (SE) with low quantity in whole
egg, albumen and yolk by standard buffered peptone water (BPW) was evaluated. The results showed that all the healthy
groups growing in BPW could result in an SE concentration higher than 1 × 105 CFU/mL after enrichment, while the
injured groups were below 1 × 105 CFU/mL. The growth of healthy SE reduced from 1 × 109 CFU/mL in whole egg or
yolk to approximately 1 × 105 CFU/mL in albumen, so did injured SE, indicating that the growth of SE was inhibited by
albumen. Inefficient growth of SE in albumen could be overcome by adding yolk or whole egg. Even in the presence of
albumen, an optimized BPW-based formulation with skim milk (SM) supplementation could promote the growth of injured
SE by 5 (lg(CFU/mL)) (P ＜ 0.05), and thus significantly improved the recovery of injured SE during the enrichment step. Hence, our
results suggested that BPW could not support satisfactory enrichment of sub-lethally injured SE, and skim milk might serve as an effective
supplementation in enrichment medium for the detection of injured Salmonella, in particular at low quantity in egg white products.

In this study, we investigated the application of liquid-core starter microcapsules in yogurt. Cell density,
fermentation time, the strength and rupture of liquid-core microcapsules, milk dilution and sensory evaluation of
fermented milk were studied during continuous inoculation of milk. The results showed that as the continuous inoculation
time was prolonged, cell density, the strength of liquid-core microcapsules, the dilution ratio of milk and sensory
evaluation scores of ferment milk were decreased; the breakage rate of microcapsules was increased and the fermentation
time of milk was prolonged. In industrial yogurt production, the continuous inoculation time of liquid-core microcapsules
should be 24 days.

Objective: To modify purified wheat esterase with dextran and methoxy polyethyleneglycol (mPEG), and characterize
the modified enzymes. Methods: Dextran and mPEG were activated by sodium periodate and trimer cyanuric chloride, respectively,
before being used to prepare the modified wheat esterases. Changes in the active groups in the modified enzyme molecules
were described through infrared spectroscopy, and their kinetic parameters and the effects of temperature and pH on the modified
enzyme activities were investigated. Results: In comparison with the native enzyme, the modified enzyme had better affinity for the substrate
alpha-naphthyl acetate, and retained the majority of enzyme activity. The residual activity of dextran-modified enzyme was 67.1%,
and the mPEG modified enzyme retained 87.7% of the original activity. In addition, thermal stability and acid-base stability of the two
modified enzymes were better than those of the native one, and the optimal pH of the mPEG-modified enzyme was changed. Conclusion:
The modified enzymes have more stability than the native enzyme and thus are of important practical significance.

Lactococcus lactis KLDS4.0326 and KLDS4.0424 isolated from traditionally fermented dairy products were
used to produce Cheddar cheese, and the proteolysis, microstructural change, texture parameter variation and flavor substance
distribution were analyzed during cheese ripening. Our results showed a decrease in casein content and formation of
some new small peptides as well as hardness and cohesion, but an increase in adhesion, elasticity and chewiness as well as
maturation time. More compact cross-section of cheese was observed, thus forming a relatively dense and smooth texture.
Fifty-nine kinds of flavor compounds were detected in the cheeses, among which the volatile acids and carbonyl compounds
were the major source of the characteristic cheese flavor.

In order to improve the quality of poly-γ-glutamic acid (γ-PGA), single factor experiments were used to determine
the best conditions for removing bacterial cells through diatomite, based on the physical and chemical properties of fermented
mash containing γ-PGA. The amount of diatomite was determined based on bacterial removal, protein concentration, γ-PGA
concentration. The results showed that when the fermented mash was heated at 50 ℃, diluted 4-fold and then filtered through 1.6
cm thickness (approximately 25 g) diatomite four times, the bacterial cells were almost completely removed from 130 mL of γ-PGA
fermented mash. The protein concentration was 0.32 mg/mL, and the loss of γ-PGA was 34.8%.

Aspergillus niger cells with fructosyltransferase were immobilized by entrapping into carrageenan. Five immobilization
parameters were primarily studied by one-factor-at-a-time method, and the optimization of three of them (concentration of carrageenan,
glutaraldehyde and polyethylene polyamine, PEPA) was explored by using a Box-Behnken design coupled with response surface
methodology. The results showed the optimal process conditions were 9.4 g/L carrageenan, 10 g/L glutaraldehyde, 15 g/L KCl, 9 g/L PEPA and
100 g/L Aspergillus niger cells. Under the optimal conditions, the maximum yield of fructooligosaccharides (FOS)
was 40.12%, which was consistent with the predicted value, and the established model was reliable in prediction.

The study aimed to explore the mechanism behind the effect of ferulic acid on the growth of Oenococcus oeni
through determining plasma membrane protein content and H+-ATPase activity. The results showed that ferulic acid was
able to inhibit microbial growth by destroying the cell membrane structure of Oenococcus oeni, especially elevating plasma
membrane protein content and reducing H+-ATPase activity. Ferulic acid at 50 mg/L strongly suppressed the growth of
Oenococcus oeni in a dose-dependent manner. Different strains made varying responses to different levels of ferulic acid.
The inhibition effect of ferulic acid on the three strains tested decreased in the following order: O. oeni SD-2a ＞ O. oeni
SD-2gf ＞ O. oeni HB-2b.

Objective: To study the potential factors affecting cadmium (Cd) accumulation and to provide a basis for controlling
Cd content in Lentinula edodes. Methods: By adding exogenous Cd to at different levels, we studied the major source of Cd and
the impact of Cd on the morphology and physiology of Lentinula edodes, and examined Cd accumulation in different parts fruit
body of strains Wuxiang, 208 and 808. Results: With increasing Cd concentration between 0.068 mg/kg and 7.87 mg/kg in the
compost, Cd, acetic acid and citric acid contents indicated a gradual increase. Biological efficiency of strains Wuxiang and 208
exhibited an initial increase followed by a decrease, but strain 208 presented lower biological efficiency than the control group. The
accumulation capability of Cd in different strains and their different parts varied depending on Cd concentration. The accumulated
Cd content in gill was 1.40 to 2.17 times more than that in gap, and 1.92 to 5.89 times more than that in stipe. According to Cd
accumulation patterns in different strains, the limited Cd concentrations in the compost were 0.062, 0.040 mg/kg and
0.061 mg/kg for cultivating Lentinula edodes from Strains Wuxiang, 208 and 808, respectively. Conclusion: High concentrations
of Cd can affect the morphology and physiology of Lentinula edodes fruit body. Cd accumulation in Lentinula edodes is correlated
with the strain species, and Cd concentration in the compost and tissues.

In order to explore the impact of whey protein hydrolysate (WPH) on the growth of Lactobacillus casei Shirota
(LCS), hydrolysis conditions were screened through an orthogonal array design. The growth-promoting effect of WPH obtained
from different hydrolysis time on LCS was analyzed. WPH was separated into three parts (E, F, and G) with different
molecular weights through ultrafiltration, and their promotion effects on the growth of LCS were compared. The results
showed that higher hydrolysis degree of 12.67% was obtained under hydrolysis conditions of 4 g/100 mL WPC, trypsinto-
WPC ratio ([E]/[S]) of 3.0%, pH 8.0, and hydrolysis temperature of 53 ℃. Supplementation of different WPH showed a
promoting effect on LCS growth, and WPH obtained from 5 h and 7 h hydrolysis possessed better growth-promoting effect.
Along with an increase in hydrolysis time, more proteins were hydrolyzed into small pieces, as confirmed by SDS-PAGE gel
electrophoresis. Both ultrafiltration portions (F and G) of WPH promoted LCS growth, and fraction G with molecular weight
less than 3 kD showed the strongest promoting effect on LCS growth. These results will provide data support for efficient
utilization of whey protein and improvement of high-concentration LCS cultivation.

One hundred and twenty-one yeast stains were isolated from the pericarps and pulps of various tropical and subtropical
fruits, soils and papaya wine. A yeast strain named P3-3 with excellent performance for the fermentation of papaya
wine was selected. This strain exhibited powerful aroma-producing and fermentation capability under the conditions of 18%
ethanol, 300 mg/L SO2 and pH 2.1. Strain P3-3 could form its unique flavor. It was identified as Metschnikowia sp. and could
contribute to the aroma complexity of papaya wine.

Optimal procedures for enzymatic hydrolysis of codfish skin with papain, protamex and flavourzyme separately were
studied for improved degree of hydrolysis and peptides with different physiochemical properties. Hydrolysates were fractionated
by ultrafiltration membranes of different molecular weight cut-off (MWCO) and analyzed by thin layer chromatography (TLC).
Results showed that papain hydrolysis had the best efficiency with a degree of hydrolysis up to 22.66%, while protamex and flavourzyme
provided lower hydrolysis efficiency. A number of peptides with molecular weights below 5000 u were obtained in the
hydrolysates prepared with protamex and flavourzyme. Furthermore, the three hydrolysates had different physiochemical properties
in TLC analysis.

Eight spoilage microbes with different colony morphologies were isolated from four different spoiled
Sichuan pickle samples by using PDA and NA media. Unspoiled samples were spoiled when artificially inoculated
with these strains. They were identified as 4 bacteria including 3 B. subtilis and 1 B. altitudinis and 4 yeasts including
2 P. manshurica, 1 P. kudriavzevii and 1 C. tropicalis through PCR amplification and sequence analysis of 16S
rDNA/18S rDNA and phylogenetic tree analysis.

This study was carried out to explore the effect of high hydrostatic pressure (HHP) on quality changes
(microorganisms, enzymes and flavor components) of cultured yellow croaker. Through microbial analysis and enzymatic
characterization, it was found that HHP could inhibit bacterial growth and enzyme activities in yellow croaker. SPME
coupled with GC-MS was used to analyze the effect of HHP on the flavor components of yellow croaker. The results
indicated that the contents of flavor components, such as trimethylamine and indole, were (15.91 ± 1.02)% and (2.11 ±
0.23)%, respectively, without HHP after 12 days storage and they were reduced to (1.98 ± 0.02)% and 0, respectively, with
500 MPa HHP after 12 days.

In this study, we used a phage-displayed random peptide library to identify phage clones, and the displayed
peptides could specifically and strongly bind to the cell surface of Enterobacter sakazakii. The capability of the phage clones
to interact specifically with Enterobacter sakazakii was demonstrated by using enzyme-linked immunosorbent assay (ELISA).
We assessed the selectivity of phage-bacteria binding by comparing the binding capability of the selected clones to the target
bacteria and a panel of other bacterial species. Tween-20 concentration, and binding and elution time were optimized to
enhance the stringency of selection or elution and to obtain a consensus binding sequence. After four rounds of screening,
positive phage clone DNAs were sequenced and their specific binding activity was identified by ELISA. The affinity of
the phage clones encoding QNDGTPR peptides was significantly higher than that from the control group. No phage clone
significantly bound to other selected bacterial species. Overall, Enterobacter sakazakii-binding peptide QNDGTPR was
screened and obtained by a random peptide library and the peptide may be used to develop novel diagnostic probes.

The heterogeneity of community structure and the phylogeny of prokaryotic microorganisms in pit mud
collected from Luzhou-flavor liquor fermentation cellar in different regions were detected by 16S rRNA cloning technique.
The results showed that significant variability of the composition and quantity of bacterial communities was
observed in pit mud. The populations of Clostridium diolis and Lactobacillus acetotolerans as two dominant communities
from the top layer, middle layer and bottom layer were 34.9% and 39.8%, 25.2% and 20.6%, and 23.8%
and 36.6%, respectively. In the pit mud, Bacillus subtilis subsp. subtilis was also one of the dominant communities,
and had a population of 22.1% in the middle layer. The community of archaea was mainly constructed with
Methanoculleus sp. and Methanosarcina sp. Methanoculleus bourgensis was the dominant community in the top layer
and the bottom layer with a population of 89.9% and 88.2%, respectively. Methanosarcina siciliae and Methanoculleus
bourgensis were the dominant communities in the mid layer with a population of 40.7% and 49.1%, respectively.
Phylogenetic analysis showed that Bacilli, Clostridiales, Enterobacteriales and some other bacteria such as
TM7 phylum sp with unclear classification were the main species of bacteria in the pit mud. Methanomirobiales and
Methanosarcinales were the main archaea in the pit mud.

Objective: To study the degree of sublethal thermal injury in Vibrio parahaemolyticus, the optimum resuscitation
temperature of the sublethally injured strains and the growth characteristics of resuscitative strains. Methods: Firstly,
we detected the degress of sublethal injury in Vibrio parahaemolyticus BJ1.1997 at different temperatures by using
traditional solid agar methods. Then, resuscitative growth curves of sublethally injured Vibrio parahaemolyticus BJ1.1997
were established by using liquid cultivation method. The morphological characteristics of the sublethally injuries and
the resuscitative strains were observed by using SEM and the optimal conditions of sublethal injury and resuscitation
temperature of Vibrio parahaemolyticus BJ1.1997 were determined. Results: The highest extent of sublethal injury in Vibrio
parahaemolyticus BJ1.1997 was obtained after 10 min treatment at 45 ℃ as well as the lowest injury in strains resuscitated
at 35 ℃ for 3 h. Conclusion: According to the measurement of sublethal injury at different temperatures, the probability of
Vibrio parahaemolyticus false-negative rate at 30 ℃ can be reduced.

The bacterial diversity of raw material, salted casing and deteriorated salted casing was studied. It was found that
the major bacteria in the raw material were 2 Morganella morganii, 1 Aeromonas veronii, 2 Vibrio rumoiensis, 1 Lactococcus
garvieae and 4 Enterococcus, the major bacteria in the salted casing were 3 Vibrio rumoiensis and 4 Enterococcus, and the
major spoilage bacteria in the deteriorated salted casing were 1 Aerococcus and 1 Salinivibrio.

Alcalase and trypsin were chosen to hydrolyze casein and determine optimum enzymolysis technology using single factor and response surface methodology regulated by hydrolysis degree. From the results, when alcalase concentration 4076.16U/g, substrate concentration6%,pH 9.14, 50.63℃ for 4.81h, hydrolysis degree reached 24.45%. The optimal condition of trypsin was：substrate concentration 6%,pH 8.31, enzyme concentration 4235.64U/g, 46.30℃ for 5h, the degree of hydrolysis reached 16.27%. Using alcalase and trypsin by double-enzyme fractional hydrolysis, the degree of hydrolysis reached to 31%.

Bacterial strains named B. coagulants BCO02, L. mesenteroides ME03, L. plantarum PL03, L. brevis BR04,
P. acidilactici AC01 were isolated and identified from leftover pickle juice of fermented chili pepper for use in the
formulation of direct vat set (DVS) starters. DVS starters consisting of these strains at a ratio of 2:5:5:5:5 were available to
ferment chili pepper in pickle juice inoculated with 105—106 CFU/mL of B. coagulants BCO02 and 106 CFU/mL of L. mesenteroides
ME03, L. plantarum PL03, L. brevis BR04 and P. acidilactici AC01. The fermented chili pepper contained 3.34 mg/kg nitrite, which was
lower than 5.87 mg/kg from traditional fermentation, and simultaneously possessed better sensory quality.

Bifunctional chelator isotrhiocyanobenzyl-EDTA (iEDTA) was coupled with Cd2+ and conjugate with
ovalbumin (OVA) and bovine serum albumin (BSA) to obtain Cd-iEDTA-OVA as an immune-antigen and Cd-iEDTABSA
as a screening antigen, respectively. Cd-iEDTA-OVA was injected to BALB/c mice to produce mAb against Cd2+, and
Cd-iEDTA-BSA was utilized to screen the monoclonal antibodies (mAb) by enzyme-linked immunosorbent assay (ELISA).
Results showed that specific hybridoma cell lines 7F4 and 7E8 were obtained after immunizing mice with Cd-iEDTA-OVA containing
174.6230 μg/L Cd2+ and 1.7892 mg/mL OVA, and screening antibody with Cd-iEDTA-BSA containing 48.1881 μg/L Cd2+ and 1.8065 mg/mL
BSA. Five high purity mAbs were obtained, such as 7E8E5, 7E8G9, 7F4B8, 7F4D6 and 7F4H8, whose subtypes belong to
IgG1. Among them, the titer of 7E8E5 was the highest, which was 1:512000; the affinity constant (Ka) of 7E8E5 was
4.55 × 108 L/mol. As a result an indirect competitive ELISA method for Cd2+ was established, and the IC50 and detection
limit were 1150 ng/mL and 260 ng/mL (R2 = 0.9916), respectively. However, it showed strong cross reactivity with Hg2+,
weak cross reactivity with Zn2+, Cu2+ and Ca2+, and almost no cross reactivity with Mg2+, Ni2+, Al2+, Pb2+ or Ba2+.

The medium constituents for producing celium cordycepin by Cordyceps militaris in solid state fermentation
were optimized. The effects of medium matrix, liquid/solid ratio, carbon sources, nitrogen sources and metal ions in nutrient
solution on the yield of cordycepin were studied by single factor and orthogonal array design methods. Results suggested
that the optimal medium constituents were soybean meal/wheat bran ratio of 4:1, liquid/solid ratio of 39:30, glucose
concentration of 10 g/L, beef extract concentration of 2 g/L and manganese sulfate of 0.3 g/L in nutrient solution. Under
these conditions the yield of cordycepin was 5499.12 μg/g.

Erythritol production by sequential fermentation with Moniliella mellis and Wickerhamomyces anomalus was
investigated in this report. The optimal fermentation conditions for Moniliella mellis C-703 were obtained by one-factor-ata-
time design as follows: the fermentation medium containing glucose 250 g/L and yeast extract 17.5 g/L at initial pH 5.5, 20 mL
of the medium in a 250-mL flask and 28 ℃. After 6 d of fermentation under these conditions, the yield of erythritol was 84.6 g/L.
This process was followed by fed-batch fermentation with the same strain in a 5-L fermentor for 10 d, yielding 114 g/L of
erythritol fermented broth. The second fermentation was performed by inoculation of Wickerhamomyces anomalus C-430.
As a result, most of the byproduct glycerol was removed and erythritol crystals were obtained with a yield of 93.2% after
refining and crystallization. Hence sequential fermentation with Moniliella mellis and Wickerhamomyces anomalus has a
promising prospect for the application in erythritol production.

A total of 54 moderately halophilic bacteria were isolated from the Sichuan pickle brine and were analyzed for
phenotype, physiology, 16S rRNA sequence and 16S—23S ribosomal RNA intergenic spacer regions (ISR). The results
showed that all the isolates were gram positive strains. The optimum concentration of NaCl for ZQ1 and ZQ4 of which
16S rRNA sequence shared 99% similarity to Virgibacillus halodenitrificans, was 7 g/100 mL while the concentration for
ZQ26, sharing 99% similarity of 16S rRNA with Staphylococcus cohnii was 12 g/100 mL. The other strains grew well within
an NaCl concentration range of 0 to 20 g/100 mL and the optimum growth was observed at 6 g/100 mL. These strains were
capable of hydrolyzing gelatin, casein and starch with the exception of benzoyl glycocoll. The 16S rRNA sequence analysis
showed that the other 51 strains had 98% to 99% similarity with Oceanobacillus oncorhynchi. The 51 dominant strains of
O. oncorhynch were further divided into 5 subclass ZQ30, ZQ35, ZQ36, ZQ42 and ZQ52 based on their 16S—23S rRNA
ISR and cellular fatty acid composition. This study will provide a scientific basis for investigating the biological process of
fermentation and the formation of unique flavor in Sichuan pickles.

The fermentation condition of CoixSeed wine was optimized by response surface methodology (RSM).
The impact of material/water ratio, yeast inoculums concentration, fermentation temperature and initial pH on
sensory score, anthoxanthin content and alcoholicity was investigated. The corresponding mathematical models
were established by Box-Behnken design. The optimal fermentation conditions were determined as follows: material/
water 1:4, inoculum amount 2.2%, fermentation temperature 30 ℃ and initial pH 5.1. Under the optimized
conditions, the sensory score, anthoxanthin content and alcoholicity were 88, 138.97 mg/L and 9.24% (V/V), respectively.

In this work, physiological and biochemical properties of a thermophilic bacterium named T1 isolated from hot
springs in Changbai Mountain were analyzed. The results showed that the cells were Gram-positive, and non-motile rods.
The optimal growth temperature was 65 ℃ and pH 6.5. The strain used glucose, maltose as carbon and energy sources. The
16S rRNA sequence analysis showed that the sequence shared 99% similarity with that of Geobacillus stearothermophilus.
The G + C content of T1 was 7.5%, which was less than that of Geobacillus stearothermophilus. Preliminary identification
of the strain was a member of Geobacillus stearothermophilus.

Compared with the characteristics of immobilized glucose oxidase using sodium alginate as the carrier, the conditions
of immobilized glucose oxidase using sodium alginate and gellan gum as the carriers and the characteristics of the immobilized
enzyme were studied. The results showed that the recovery of immobilized enzyme after 0.5 h immobilization was 75.76%. Under
the optimum operating conditions of 20 g/L, 60 g/L, 4% and 4:1 for sodium alginate concentration, CaCl2 concentration, glucose
oxidase and sodium alginate-to-gellan gum ratio, respectively, the recovery of immobilized glucose oxidase using common sodium
alginate as the carrier was 65.82%. Compared with the free enzyme, the optimum temperature of immobilized enzyme was 35 ℃,
and the optimum pH increased from 5.5 to 6.0. In addition, the immobilized enzyme with sodium alginate and gellan gum together
as the carriers had better thermal stability, storage stability, and reusability.

This research aims to study the biosynthesis of lycopene in Rhodopseudomonas palustris and explore the possibility
for Rhodopseudomonas palustris to be a novel source of natural lycopene. The metabolic products of R. palustris extracted with
tetrahydrofuran (THF) were analyzed by HPLC and HPLC-MS. The results showed that the main carotenoids in R. palustris were
rhodopin, 3,4-dehydrorhodopin and lycopene. R. palustris was cultivated in SMN supplemented with carbon source. Massive
lycopene accumulation was observed during a period after the beginning of the logarithmic phase, followed by a decline at the
stable phase. The optimal carbon source, nitrogen source and pH were determined. Under the optimal cultivation conditions, the
yield of lycopene reached a maximum level of 0.2456 μg/mL, and the relative yield was 0.1682 μg/g.

This study reports on the optimization of acetic acid fermentation for semen coicis vinegar using response surface
methodology. Results indicated that Acetobacter AS1.41 was selected as fermentation bacteria. The optimal fermentation
conditions were 20% medium volume in a 250-mL conical flask, fermentation temperature of 30 ℃, fermentation time
of 5.5 d, initial pH 4.2, initial alcohol degree of 7.5% and inoculum (acetic acid bacteria) amount of 12.60%. Under these
conditions, acetic acid content was 6.76 g/100 mL in the pearl barley vinegar obtained. It had a typical aroma of coix seed
and a soft and pure taste.

Chicoric acid, a naturally occurring polyphenolic compound, has been reported to have multiple bioactivities.
Our previous study indicated that chicoric acid induced the apoptosis of 3T3-L1 preadipocytes. PGC-1α and FoxO4 were
two important apoptotic proteins in preadipocytes. However, the impact and underlying mechanism of chicoric acid on
these proteins remain unknown. The purpose of this work was to investigate these issues. Our results revealed that chicoric
acid down-regulated the expressions of PGC-1α and FoxO4, and these effects were enhanced by the PI3K/Akt inhibitor
LY294002. These data suggested that the down-regulatory effect of chicoric acid on the expressions of PGC-1α and FoxO4
was achieved through PI3K/Akt signaling pathway.

Objective: To explore the protective effect of polysaccharide from Ganoderma atrum against oxidative stressinduced
liver injury in type Ⅱdiabetic rats. Methods: An animal model of type Ⅱ diabetes was developed by feeding high
fat diet to rats coupled with an injection of STZ at low dose (30 mg/(kg·d)). Type Ⅱ diabetic rats were randomly divided
into three groups: diabetic control group, polysaccharide-treated (100 mg/(kg·d)) diabetic group and NAC (N-acetyl-Lcysteine,
100 mg/(kg·d))-treated diabetic group. Eight normal rats fed on standard normal chow diet served as a non-diabetic
control group. At the end of 4 weeks experimental period, liver function (ALT and AST), liver index, liver glycogen
and antioxidant enzyme activities (SOD, GSH-Px and CAT) as well as lipid peroxidation (MDA) were measured. Bax
and Bcl-2 mRNA expression levels were analyzed by RT-PCR. Results: Ganoderma atrum polysaccharide significantly
improved liver function and liver index, and also increased glycogen content and antioxidant enzyme activities as well as
decreased MDA content in liver of diabetic rats. Moreover, Bcl-2 expression was promoted whereas Bax expression was
inhibited. Conclusion: Polysaccharide from Ganoderma atrum (100 mg/(kg·d)) may improve the liver function of type
Ⅱ diabetic rats through antioxidant effect.

In this study, an exposure assessment, the most important part of risk assessment, was conducted for Bacillus
cereus in cooked rice from retail stores to consumers in a certain city of China. A group of survey data was used to estimate
the initial contamination level, and mathematical models from previous studies, combined with probability functions, were
used to fit the growth kinetics of B. cereus in cooked rice under different conditions from retail stores to consumers. The
results showed that approximately 3.07% of cooked rice had more than 104 CFU/g B. cereus by Monte Carlo analysis,
indicating some potential risks for consumers. Moreover, according to sensitivity analysis, retail temperature (r = －0.15)
was the major risk control factor for consumers and stakeholders. These results can provide a theoretical reference for
complete establishment of B. cereus risk assessment.

The objective of this work was to study the biological activities of flavonoids from Gnaphalium affine D. Don.
in diabetic mice. Diabetic moue models were induced by intraperitoneal injection of streptozotocin. Changes in CAT, SOD,
GSH-Px, T-AOC and MDA content in the plasma and liver of mice were examined. Results showed that flavonoids from
Gnaphalium affine D. Don. were capable of improving antioxidant status in diabetic mice by enhancing the levels of SOD,
CAT, GSH-Px, and T-AOC with a reduced level of MDA. In summary, flavonoids from Gnaphalium affine D.Don. could
effectively ameliorate antioxidant status in diabetic mice.

Forty-eight SD rats were used as experimental animals to establish diabetic rat models by intraperitoneal injection
of streptozotocin. Changes in kidney coefficient, serum creatinine, serum fluorescence, superoxide dismutase (SOD)
in kidney tissue, malondialdehyde (MDA), and reduced glutathione (GSH) were evaluated on rats after feeding with advanced
glycation products at various concentrations for 8 weeks. In addition, the effect and mechanism of dietary AGEs
on rat kidney were investigated to evaluate the safety of AGEs in diet. The results showed that fluorescent AGEs of AIN-
93G diet revealed 4 fold increase after baking at high temperature (125 ℃, 3 h). Kidney injury caused by AGEs was enhanced
during weeks 4 to 8. Approximately 8 weeks later, compared with low AGEs diet, kidney coefficient ((14.84 ± 2.09) g/kg),
serum creatinine concentration ((40.55 ± 3.51) μmol/L), serum fluorescence value ((898.6 ± 58.07) AU) and MDA
content ((5.05 ±0.42) nmol/mg pro) in diabetic rats fed on high AGE diet were significantly higher (P ＜ 0.05), while SOD
activity ((89.11 ± 11.07) U/mg pro) and GSH level ((4.12 ± 0.58) mg/g pro) were decreased without significant difference
(P ＞0.05); compared with low AGEs, kidney coefficient, serum creatinine concentration, serum fluorescence value and
MDA content of normal rats fed on high AGEs diet were increased by 11.86%, 31.76%, 44.49% and 163.02%, respectively,
while SOD activity and GSH content were decrease by 50.56% and 65.23%, respectively. In conclusion, high AGEs diet can
promote the deterioration of renal function in rats and its mechanism may be associated with oxidative stress. Limited intake
of AGEs can be introduced as one of the strategies to slow down the deterioration of diabetic nephropathy.

In this paper, through the determination of protein content and amino acid types and content and a number of protein nutritive value evaluation indexes, the protein nutrition value of Pholiota nameko fruiting body and mycelium was compared and analyzed. The mycelium protein content of Pholiota nameko is 24.35% and the fruit body protein content is 21.80%, respectively. The first limiting amino acids of Pholiota nameko mycelium and fruiting bodies are the sulfur-containing amino acids ( Methionine and Cystine ), and the second limiting amino acids are Isoleucine. The amino acid score (AAS), chemical score (CS), essential amino acid index (EAAI), biological value (BV), nutritional index (NI) and score of ratio coefficient of amino acid (SRCAA) of the submerged cultivated mycelium protein of Pholiota nameko are 62.86, 53.30, 68.39, 62.85, 16.65 and 72.63, compared with corresponding values for fruit bodies are 22.86, 36.33, 36.11, 27.66, 7.87 and 69.26, respectively. The mycelium protein nutritional value of Pholiota nameko higher than that of fruit body protein. Evaluation of protein nutritive value of Pholiota nameko is very intuitive to the protein quality to make standard contrast, and in favor of the further development and utilization of the mushroom.

Objective: To investigate the protective effect and possible mechanisms of grape seed proanthocyanidin extract
(GSPE) against cisplatin (CDDP)-induced nephrotoxicity in mice. Methods: A total of 60 adult male mice were randomly
divided into control group, CDDP model group, GSPE + CDDP pretreatment group and GSPE + CDDP co-administration
group. The blank control, CDDP model and GSPE + CDDP co-administration groups were fed a normal diet and orally
administered with distilled water during the administration period, while the GSPE + CDDP pretreatment group with GSPE
at 200 mg/(kg•d) for 12 consecutive days. After administration for 10 days, the blank control group was given normal saline
by intraperitoneal injection while a single injection of CDDP (20 mg/kg) in the remaining groups was carried out to establish
mouse model of renal injury. At the end of the administration period (13th day), all mice were sacrificed to determine serum
blood urine nitrogen (BUN) and serum creatinine concentration (Scr) contents, superoxide dismutese (SOD), glutathione
peroxidase (GSH-Px) and nitric oxide synthase (NOS) activities, and malonaldehyde (MDA) and nitrogen oxide (NO)
contents. Results: The GSPE pretreatment group could significantly inhibit the CDDP-induced inactivation of antioxidant
enzymes (SOD and GSH-Px) and the increase in serum blood urine nitrogen (BUN) and serum creatinine concentration
(Scr) contents as well as the levels of lipid peroxide (MDA, NO and NOS) in renal tissues of mice (P ＜ 0.05 or P ＜ 0.01),
and these effects were better than those observed for the GSPE + CDDP co-administration group. Conclusion: GSPE has a
protective effect on CDDP-induced nephrotoxicity in mice. The possible mechanism is associated with the fact that GSPE
can decrease the contents of lipid peroxide, and can increase the antioxidant enzyme activities.

The cultured mycelia of Pleurotus eryngii were lyophilized into powder and the contents of crude fiber, crude
polysaccharide, flavonoids and crude triterpenoid in the lyophilized powder were analyzed. The antioxidant activity was
assessed by using DPPH free radical scavenging assay and D-galactose induced aging mice model. Results showed that
1 g of this powder contained 52.67 mg of crude fiber, 31.79 mg of crude polysaccharides, 9.19 mg of flavonoids and 8.87 mg
of crude triterpenoids. Its EC50 value in quenching DPPH free radical was 7.60 mg/mL. The DPPH radical scavenging
activity of the lyophilized powder at 16 mg/mL was equivalent to that of VC at 0.02 mg/mL. The lyophilized powder was
capable of improving the activities of superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px), reducing the
malondiadehyde (MDA) content in serum and liver of aging mice. The cultured mycelia of Pleurotus eryngii could be a
potential source for development and utilization of natural antioxidants.

This study aimed to examine the effect of cross-linked octenyl succinic anhydride modified sweet potato starch
(CLOSA-SPS), citric acid acetylation modified sweet potato starch (CAAC-SPS) and hydroxypropyl cross-linked modified
sweet potato starch (HPCL-SPS) as RS4-type resistant starch (RS) on the small intestinal microenvironment of C57BL/6J
mice fed high-fat diet. A total of 72 male C57BL/6J mice were randomly divided into six groups: normal control group (CL, fed
basal diet), high-fat group (HF, given high-fat diet), high-fat diet containing sweet potato starch group (HF-SPS,150 g/kg), highfat
diet containing CLOSA-SPS,CAAC-SPS or HPCL-SPS groups (HF-CLOSA-SPS, HF-CAAC-SPS and HF-HPCL-SPS,
respectively 150 g/kg). The mice were sacrificed after 12 weeks to determine the intestinal villus height and crypt depth and
to explore the effect of the RS4-type RS on the intestinal flora of C57BL/6J mice fed high-fed diet. Results showed that HF
and HF-SPS diets significantly reduced the intestinal villus height and increased crypt depth in mice, which resulted in a
decreased ratio of villus height and crypt depth (V/C), compared to the control group. The RS4-type resistant starches were
able to increase the intestinal villus height, reduce the crypt depth and thus increase V/C ratio. The effect of the HF-CAACSPS
and HF-HPCL-SPS were higher than that of the HF-CLOSA-SPS, which were significantly different (P ＜ 0.05) from
the HF and HF-SPS. High-fat diet changed the intestinal flora of mice. The UPGMA analysis showed that the HF group and CL
group were significantly different and that the diversity index of the former was significantly lower than that of the latter (P ＜ 0.05).
The intestinal flora of mice fed the RS4-type RSs was quite similar to that of the CL group and the diversity indices were
significantly greater than those of the HF group and HF-SPS group (P ＜ 0.05). In conclusion, CAAC-SPS, HPCL-SPS and
CLOSA-SPS, the 3 kinds of RS4-type RS could improve the morphology of intestinal villus and intestinal flora of C57BL/6J
mice fed high-fat diet.

Changes of endogenous formaldehyde (FA) content from cuttlefish under different conditions of processing
and storage were investigated. The results showed that the formaldehyde content of cuttlefish increased from 0.6 to
2.16 mg/kg as the boiling temperature increased from 50 to 100 ℃. The content reached a maximum of 2.41 mg/kg
in 25 min. However, the FA content increased from 1.14 to 2.66 mg/kg continuously when the baking temperature
increased from 100 to 220 ℃. After baking for 10, 15, 20, 25 min and 30 min at 180 ℃, the formaldehyde content
increased significantly and reached a plateau in the early 20 minutes. FA content in fresh cuttlefish was elevated from
1.03 to 12.36 mg/kg at room temperature for 5 d. It tended to rise slowly until reaching 3.73 mg/kg and then sharply
increased to 11.15 mg/kg during storage at 4 ℃ while it increased slowly and then reached a maximum when stored at
－20 ℃. Compared to the intact muscle, the minced muscle contained higher FA content when stored at －20 ℃.

Purpose: To study the mechanism of apoptosis induced by Laminaria japonica polysaccharide. Methods: The proliferation of vascular smooth muscle cells induced by basic fibroblast growth factor (bFGF) was evaluated using MTT assay; The morphological changes of vascular smooth muscle cells were investigated by fluorescence microscope; The cell cycle distribution of vascular smooth muscle cells was determined using flow cytometry; The apoptotic factors were evaluated by Western-blot assay. Results: Laminaria japonica polysaccharide exhibited anti-proliferative activity on vascular smooth muscle cells in a dose-dependent manner. Further investigation indicated that Laminaria japonica polysaccharide induced vascular smooth muscle cells apoptosis. The apoptotic mechanism was related to the induction of S phase arrest, as well as regulating Bcl-2 family proteins expressions. Conclusions: Laminaria japonica polysaccharide could induce apoptosis.

Objective: To explore if chlorogenic acid (CHA) could ameliorate intestinal mitochondrial damage in rats. Methods:
Intestinal mitochondria of rats were treated with hydrogen peroxide. The mitochondrial swelling, membrane potential, MDA content,
T-SOD and GSH-Px activities, and the enzymatic activities of mitochondrial respiratory chain complexes Ⅰ, Ⅳ, and Ⅴ were
evaluated. Results: CHA significantly inhibited mitochondrial swelling caused by hydrogen peroxide and reduced cell membrane
potential. CHA (0.032 mg/mL and 0.064 mg/mL) significantly decreased the concentration of MDA when compared with the control
group. The activities of T-SOD, GSH-Px and complex Ⅰ in the CHA group (0.064 mg/mL) were significantly increased when
compared with the control group. Conclusion: CHA can attenuate mitochondrial damage induced by hydrogen peroxide through
increasing the activities of mitochondrial respiratory chain complex enzymes and antioxidant enzymes.

Immune milk is a kind of processed colostrum products, which can be obtained from cows, sheep, or goats with a
specific vaccination or immunization. Besides the essential nutrients, immune milk mainly contains abundant immunoglobulins,
cytokines, and a variety of natural biologically active components with multiple roles of healthcare, disease prevention
and therapeutic functions. The major functional component of immune milk is antibody IgG. In term of mammals, neonatal
Fc receptor (FcRn) as a vector can facilitate IgG to pass through mucosal epithelial and placental barrier of fetus and infants,
and enter blood circulation. The Fc of IgG can be combined with various Fc receptors on innate immune cells to exert passive
immunity. This immunization delivery between mother and fetus has extremely important significance for fetus and
infant against the infection of various diseases. Whether immune milk can avoid gastrointestinal digestion and degradation
in human to fulfill these roles is still unclear. Immune milk has been proved to have certain therapeutic effect in many experiments
and practices, and a variety of products have already been put in the market. Therefore, the possible action mechanisms
of immune milk are reviewed in this article.

With the development of microcapsule technology, nanocapsule technology has received more attention. The
definition, preparation methods and functions in foods of nanocapsule are introduced in this paper, and the new research
progress of nanocapsule technology in functional foods in recent years is reviewed. In addition, current studies and future
applications of nanocapsule technology in functional food field are explored.

Momordica charantia L. contains many biologically active components. Domestic and international
researchers have paid great attention to its blood lipid- and glucose-lowing effects. In this review, three types of insulin
target tissues (adipose tissue, skeletal muscle and liver) are analyzed, and the functions of Momordica charantia L. for
ameliorating insulin resistance of the target tissues and its possible mechanisms are also reviewed. In addition, further
studies on its mechanism are proposed. Therefore, this review can provide the basis for the development of healthy
foods containing Momordica charantia L..

Chlorine propanol esters become a new potential risk factor of wide concern in edible oils.
3-Chloropropane-1,2-diol (3-MCPD) ester is the most important material in the chlorine propanol compounds. The
formation mechanism, control technique, detection methods and the applications of 3-chlorine propanol esters in
edible oils system were reviewed in this paper, which will provide the understanding and control for the hazards of
contaminant formation in the processing of edible oils.

Nuclear factor-κB (NF-κB) has been reported to play an important role in immunity, inflammation and carcinogenesis
by regulating the expression of its target genes. Thus, NF-κB was recognized as a promising target for the prevention
and treatment of cancer and inflammation. Because bioactive peptides have many physiological functions and unique nutritional
properties, it can be widely used in the fields of functional foods and medicinal products. In this paper, the compositions,
structural characteristics and activation pathways of NF-κB are outlined. Recent research advances in the regulation
and therapeutic effects of bioactive peptides on NF-κB pathways are reviewed. Moreover, the future development prospects
of bioactive peptides are also proposed.

The detection methods based on quantum dot fluorescence analysis were widely used in biological medicine
and chemical analysis for their high accuracy, good sensitivity and excellent specificity. The detection technologies based
on quantum dot fluoressence probe in this field has been gained extensive attentions. This article has reviewed the optical properties,
characterization and the application in food contamination detection by quantum dots. The development direction of the
quantum dots was analyzed.

Probiotic colonization in the intestine by regulating signaling pathways such as NF-κB and MAPK to increase
or inhibit downstream pathways can change the physiology of the gastrointestinal tract, improve the micro-environment of
the gastrointestinal tract, and prevent and treat a variety of diseases, but its mechanism has not been fully understood. In this
article, the evidence about interaction between probiotics and intestinal epithelial cells, especially the emphasis on its regulation
of inflammatory signal pathways, stimulation of heat shock proteins, as well as the regulation of cell apoptosis, have
been reviewed, which will provide new theoretical basis for the diagnosis and treatment of intestinal diseases.

The formation of the fibrous structure of extrudates in extrusion cooking is closely related to the molecular
weight distribution of proteins. During extrusion cooking, protein molecular weight is changed by various energy fields,
including thermal energy, pressure and mechanical energy, and then influences the texture properties of the extrudates. The
effect of thermal, pressure, mechanical energy and extrusion on molecular weight of proteins were summarized. Thermal
energy can induce protein aggregation and increase protein molecular weight. The protein molecular weight reveals an initial
increase and a final decrease with the increase of the pressure. The mechanical energy can induce protein to aggregate or
disaggregate. The protein molecular weight can reveal an increase after extrusion, and the degree is determined by the synergistic
or duplicate effect of thermal, pressure and mechanical energy.

Amygdalin is a cyanogenic glycoside commonly detected in traditional herb bitter almond, and it has become a
common cough expectorant agent. A large number of studies have shown that amygdalin possess many bioactivities such as
anti-tumor and immune regulation besides the relieving of cough and asthma. The degradation pathway, detection methods,
extraction and purification methods, and corresponding biological effects of amygdalin are reviewed in this article. Meanwhile,
the future research directions of amygdalin are also proposed.

Cordycepin, one of the important compounds in Cordyceps militaris, has the activities of anti-tumor, immune regulation,
antimicrobial, anti-inflammatory, and so on. Cordycepin is extracted from cultured Cordyceps militaris. The yield of cordycepin is improved
by strain breeding in the optimized culture medium. In this paper, bioactivity analysis, production enhancement and determination
methods of cordycepin have been discussed. The further research directions of cordycepin have also been proposed.

Phosvitin (PV) is a class of highly phosphorylated glycoprotein. With the development of research, food safety
issue caused by utilizing toxic organic solvents during preparation has been basically resolved. These preparation techniques
have become more and more suitability for large-scale production. In addition, the bottleneck of enzymatic hydrolysis
method for producing phosvitin phosphopeptides (PPP) has been solved by advanced partial-dephosphorylation of PV.
Phosphoserine-residue clusters (PSRC) not only determine the unique structural characteristics and properties of PV and its
peptides, but also ensure them with excellent performance of antioxidant and emulsification capacity as well as anti-bacterial
activity. Moreover, PSRC also provides PPP the enhanced bioavailability to calcium ion.

This paper describes the principle of preservation film and commonly used materials, analyzed the difference
among diverse polymers, discussed the principle to select suitable preservation film according to the physiological needs of
fruits and vegetables, and briefly explored the current application of preservation film. Meanwhile, the existing problems and
development in the future were also proposed.

In recent years, the safety of dairy products is the focus of food security in our country. The lagged application of new
detection technology and the lack of the standards are one of the major reasons of dairy safety events. In this paper, various pollution
sources and detection techniques of dairy products are summarized and analyzed. The chromatography, analytical chemistry,
immunology, molecular biology, LAMP and biochips are applied, and the advantages and disadvantages of these technologies are
discussed through comprehensive analysis for future detection technology of diary products, which will provide a reference to fast
and accurate detection of harmful ingredients in dairy products and the development of detection technologies.

Polysaccharide, one kind of natural macromolecular compounds, is composed of aldose or ketose units by
glycosidic bonds. It has been detected in higher plants, algae, fungi and animal body. As the most abundant polymer in
nature, polysaccharide has a variety of pharmaceutical activities such as immunity enhancement, antitumor, antiviral, blood
sugar reduction, gastrointestinal functional protection and so on. Meanwhile, it has been widely applied in the field of drugs
and health products. For the special physicochemical property, polysaccharide has been widely used in food industry as
packaging material and functional additives. The application of polysaccharides from microorganisms, animals and plants in
food industry is summarized in this article.

Docosahexaenoic acid (DHA) belongs to ω-3 polyunsaturated fatty acid family and is beneficial for human health.
The main sources of DHA currently include fish oil and microalgal oil. In fish oil, DHA exists as ethyl ester form in microalgal
oil, and DHA exists as triglyceride form. DHA in triglyceride form is advantageous when compared with its ethyl ester form in
term of metabolic absorption efficiency, bioavailability, stability and safety in human body. Moreover, fish oil and microalgal
oil are also different in several aspects such as smell, EPA and cholesterol contents, and the contamination of heavy metals and
persistent organic pollutants. Therefore, the sustainable production and supply of DHA by microalgae will be the future trend in
food industry due to the limited availability of water and fish resources.