Abstract:The enzymatic hydrolysate, which was rich in ferrous peptides, were reacted with FeCl2 at a ratio of 2:1 in a water bath at 50 ℃ for 1 h in the presence of antioxidants, then the mixtures were centrifuged at 15000 r/min for 10 min and the supernatant was precipitated by ethanol. The precipitate was washed several times by ethanol, followed by a vacuum dry. Ferrous peptides were obtained with content of total iron being of 127.34 mg/g (heme-enriched peptide), 128.70 mg/g (permeate peptide) and 47.83 mg/g (retentate peptide), respectively. The structure of the new compound was identified by Infrared spectrometry. It was also found that oxidation stability of ferrous heme-enriched peptide was higher than that of FeCl2 but lower than that of heme-enriched peptide or permeate peptide.

Abstract:The effect of the CaCl2 aqueous solution on the astringency removal of persimmon juice was investigated. Several influential factors, including CaCl2 concentration, temperature, time and pH value, were optimized by orthogonal experiment. It was shown that the rate of atringency removal reached 88.57% using 1.6% CaCl2 aqueous solution with pH value of 4.5 at 40 ℃ for 20 h.

Abstract:The alkaline and enzymatic extractions of a glycoconjugate from fish scale were researched. The best extraction reagent, the concentration of the extraction reagent, the solid- fluid ratio and the extracting time were found to be NaOH solution, 0.3 mol/L , 1:5 and 18 h, respectively. Evaluation of the antioxidatnt activity of the achieved glycoconjugate showed that the glycoconjugate could efficiently scavenge DPPH•, O2.- and •OH . Besides, it had high reducing capacity and strong ability to prevent lipid peroxidation.

Abstract:The emulsifying characteristics, flocculating property and chelating ability of chitosan were important to its application, especially in the food industry. In the study, the effects of the intrinsic viscosity ([η]) and the degree of deacetylation (DD) of chitosan on its three above-mentioned characteristics were investigated. Results showed that, for the chitosan with the same DD value, the higher the [η] value, the better the emulsifying property, stability, flocculating property and the Ca2+ chelating ability. For those with similar [η] value, the higher the DD value, the lower the emulsifying property and stability, but their flocculating property and the Ca2+ chelating ability were improved with the increase of their DD value.

Abstract:The influence of one of rare earth element lanthanide on the organic chromium accumulation of grifola frondosas was investigated. Results showed that using lanthanide-containg medium could efficiently promote the organic chromium accumulation of grifola frondosas and the optimal culture medium contained 5 mg/L CrCl3•6H2O, 100 g/L La(NO3)3, 300 g/L potato, 36 g/L glucose and 35 g/L bran. With this medium, the yield of organic chromium in grifola frondosas reached 25.61 μg/g. Compared with that in culture medium without lanthanide, 18.33 μg/g excess amount of organic chromium was abtained.

Abstract:The effects of transglutaminase (TGase) on the gel strength of tofu were studied. Single factor and orthogonal experiments showed that the ideal tofu was obtained by heating the soy milk at 50 ℃ for 1.5 h under the following optimal conditions: 9% of protein in soy milk, pH 7.0, TGase 0.8 U/g protein, and the ionic strength 0.3 Under these conditions, the tofu showed nice sensory quality and its gel strength reached 148.6 g.

Abstract:Fifteen Nattokinase-producing strains separated from Japanese food-natto were investigated in this study. The strain N-15 was selected from the examined striains for its high level of nattokinase-producing activity (900 IU/mL). The fermention conditions of the strain N-15 for the nattokinase production were optimized by single factor and orthogonal tests. It was found that the optimal soybean residue content, sucrose content, incubation temperature and the original pH value were 20%, 2%, 37 ℃ and 7.0, respectively. Under the optimized fermentation conditions, Nattokinase was produced with a high activity level of 1033 IU/mL.

Abstract:Microbes could not be found in applesauce treated by high pressure (500 MPa) cooperated with heating (40 ℃~60 ℃). Except for proanthocyanidins, the contents of polyphenols in applesauce obviously increased with the increase of the L value of the applesauce treated by high pressure (500 MPa) cooperated with heating (50 ℃ or 60 ℃) and the color of the treated applesauce was also improved. There were no remarkable change in the turbidity, SS value and pH value of applesauce with or without the above-mentioned treatment (p>0.05), while the content of reduced Vc was lower than that in the applesauce only treated by high pressure.

Abstract:Dihydroquercetin mannich salt, a sihydroquercetin derivative, was prepared via mannich reaction. Its capability of scavenging the free radicals and antioxidant ability in KI-H2O2 system and lard were all studied. The results showed that the solubility of dihydroquercetin mannich salt in water was higher than that of dihydroquercetin. Its capability of scavenging the DPPH radicals was also improved. Besides, its antioxidant activity in KI-H2O2 system was better than those of dihydroquercetin, quercetin and vitamin C. Its antioxidant activity in lard was higher than that dihydroquercetin, but lower than that of BHT. The optimal amount of dihydroquercetin mannich salt in lard was 2.0 mmol/L.

Abstract:A rat model of alloxan-induced diabetes was intragastrically administered with Pueraria lobata for 35 days. And the blood sugar and weight of the rats were detected once a week. After the intragastrical administration, the rats were killed and their kidneys and pancreas were sliced up for further investigation. Results showed that the Pueraria lobata extract had relative low capability of reducing the blood sugar, while could improve the constitution of the rats. Besides, the Pueraria lobata extract showed better curative effect of kidney complications of the diabetes rats and could repair the alloxan-destructed pancreas islet cells.

Abstract:The modified cassava starch was prepared via acid hydrolysis of cassava starch and its characteristics were also investigated. The results showed that the water-holding capacity (WHC) and hygroscopicity of the amylodextrin were higher than those of the native starch. Its sensory quality and physiscochemical propertiers were also up to the standards of maltose. Besides, the viscidity of the amylodextrin achieved by acid-hydrolysis was lower than that of the original starch. And the micro-structure of the hydrolyzed starches was similar to that of the original strach.

Abstract:In this paper, the effect of papain on the tenderness of Bos grunniens meat was studied by analysis of the sensory qualities, changes of shear stress, diameters of myofibrillae and pH value after treated. The best processing conditions were achieved through orthogonal experiment and the best dosage of papain injected to the meat, temperature, enzymatic treatment time and the cooling temperature after the enzymatic treatment were 24000 U/kg, 20 ℃, 30 min and 5 ℃, respectively. The results showed that the sensory qualities were well, the shear stress depressed remarkably with prolong of storing time of Bos Gruniens meat, the diameters of myofibril were thin but the pH value were steady.

Abstract:A new persimmon vinegar beverage was developed via enzymatic hydrolysis of persimmon, alcoholic fermentation, acetic fermentation and a final formulation. Single-factor experiment showed that, for the enzymatic hydrolysis of persimmon, the optimal pectolyas dosage, temperature and reaction time were 0.02%, 55 ℃ and 90 min, respectively. And orthogonal experiments showed that the optimized conditions of alcohol fermentation were 20% of sugar concentration, 10% of yeast and 5 days of fermentation time at 24 ℃, while the optimized conditions of acetic fermentation were 8% of alcohol concentration, 10% of inoculum size and 7 days of fermentation time at 32 ℃. The best formula of the persimmon vinegar beverage was also determined by orthogonal experiment as follows: 9% of persimmon vinegar, 6% of sugar and 2.5% of honey. Under those conditions, the persimmon vinegar beverage with a persimmon reddish color, strong flavor of persimmon and honey was achieved.

Abstract:A nutritious seafood sauce was prepared using the hydrolysate of tilipia offal by autolysis and the enzymatic hydrolysate of the heads of shrimp Litopeneaus vannamei as mian materials. The experiment results showed that the optimal formula of that sauce was designed as follows: hydrolysis extracts of 50%, cane sugar of 5%, salt of 15%, monosodium glutamate of 0.5%, starch of 4%, xanthan gum of 0.25%, cooking wine of 2%, IMP+GMP of 0.25%, sauce of 6% and the extract from ginger andliquorice of 6%. The processing technology was convenient and applicable, which provided a new way to comprehensive utilization of aquatic product offal.

Abstract:The enzymatic processing technology of banana juice was studied. The yield and clarity of banana juice were efficiently improved by treating the juice with the enzyme Pectinex Smash. The optimal enzyme dosage, reaction temperature and time were 0.08%, 45 ℃ and 120 min, respectively. The quality of banana juice could be improved by the enzyme treatment.

Abstract:The effects of washing conditions on the water content, dry matter loss, whiteness and gel strength of minced tilapia were analyzed. The results showed that the water content, whiteness and gel strength of the minced tilapia were significantly improved to certain levels by using different washing methods, while the water content of the washed minced tilapia was reduced by washing the mince with acid or salt.

Abstract:The extraction of glycoprotein from the whole viscera of the Pinctada martensii was studied. The results showed that the optimal separation conditions were NaCl concentration of 1.0mol/L, extraction temperature of 65 ℃ and extraction time of 60 min. The crude extracts were dialyzed with water, concentrated and then precipitated with alcohol, giving pure coarse glycoprotein with the yield of 3.37%. The content of total sugar and total protein in the coarse glycoprotein were 7.49% and 25.33%, respectively.

Abstract:A method for preparing coagulated milk based on a mixture of bovine milk and zingiber officinace rose juice was described here and the effects of the major factors on the product quality were discussed. The optimal contents of zingiber juice, citric acid, CaCl2 and Coagulating temperature were found to be 3%, 0.1%, 0.05% and 35 ℃, respectively.

Abstract:The extraction conditions of the flavonoid from the leaves of guava was studied and optimized through the orthogonal experiment. The results showed that the optimal microwave treatment time and dipping time in 40 % alcohol were 3 min and 3 h, respectively. Under the optimized conditions, the total flavonoids content, which was measured by spectrophotometic method with rutin as the standard sample, reached 9.91 %. The extracts could efficiently decrease the POV value of the lard and scavenge the radicals of O2-•and •OH.

Abstract:In order to improve the texture and flavor of cheese, the experiment was conducted to determine the optimal technology in this article. The optimal technological parameters were that the addition amount of rennet were 3 g/100 L, at absence of CaCl2, the concentration of NaCl and ripening temperature were 12% and 7 ℃ respectively. And the addition amount of rennet and the ripening temperature had more important influence on the character of cheese.

Abstract:The absorption characteristic of α-arbutin produced by Aspergillus oryzae and its separation and purification were studied. Among the examined absorbent resins, the S-8 resin was found to be the best one. The conditions of separation and purification of α-arbutin using S-8 resin were optimized and the best pH value of samples, absorption time, loading amount of the samples and the flow rate of water eluent were 1, 1 h, 0.2 mg/g Resin, and 3 BV/h, respectively, under which the purity of α-arbutin reached 99%.

Abstract:In this paper, a new composite jelly with high fiber content was prepared using orange juice and Konjac flour as main materials. The processing conditions, including the amount of orange juice, coagulant and Konjac flour and the ratio of sugar to citric acid, were studied .The optimal levels for each variables were as follows: the agar amount of 0.20%, the ratio of sugar to citric acid of 55:1 g/g, the orange juice amount of 6% and the Konjac flour amount of 0.35%. With the best formula, the jelly was prepared with nice orange scent and smooth taste.

Abstract:The best formula of the jam was determined by orthogonal test to study the processing technology of greengage jam. The greengage jam with high sensory quality was achieved by using 400 g of greenage, 250 g of sucrose and 0.2 g salt. Greengage had high nutritional and medicinal value and preparation of greengage jam seemed to be a good way for the development of greengage resource.

Abstract:To correctly realize and solute the problem of formaldehyde in foods, the harm, content, origin and control of formaldehyde in foods were discussed. And the emphasis was paid to the origin and control of the internal formaldehyde in foods.

Abstract:Chinese citrus is a kind of primary export agricultural products of China, and it is mainly exported to Japan. The limits of chemical residues in citrus in "positive list system” was introduced, and the relative coping strategies and recommendations for Chinese citrus production and exports were put forward in the paper.

Abstract:A method for identification and qualification of Chloramphenicol, Florfenicol and Thiamphenicol residues in aquatic product was developed with the internal standard method and micro pre-processing method, which could avoid the solid phase extraction steps. The limit of quantization (LOQ) of Chloramphenicol, Florfenicol and Thiamphenicol residues were 0.05 ng/mL, 0.5 ng/mL and 0.7 ng/mL, respectively, with a recovery ranged from 80 to 120%. And the corresponding concentration of the three compounds were within range of 0.05~1.2 ng/g, 0.5~20.0 ng/g and 0.7~28.0 ng/g, respectively, showing a good linear relationship between peak area ratios and correlation coefficient. The method were simple, fast and efficient, which can meet the needs of determination and quantization of related compounds in aquatic foodstuffs.

Abstract:According to the standards of pollution-free foods, the limit of oxytetracylin, a kind of antibiotic drug, is below 0.1mg/kg. So it is difficult to satisfy the judgment using the method of GB/T5009.116-2003 as the detection limit of this method is 0.15 mg/kg. In this paper, an easy, quick, economic and accurate method for Oxytetracylin Residues detection is described. The recovery rate of this method is between 96.0% and 108.2% and the linearity coefficient is 0.9999. Besides, the detection limit and the analysis time of this method are 0.08 mg/kg and 9 min, respectively. This method shows a great application prospects.

Abstract:Determination of Capsaicine using GB10783-1996 and the stability of capsaicine were studied. Effects of shaking time, pH value, temperature and heating time on were analyzed. Results showed that the shaking time had little effect on capsaicine contents in the samples, while pH value greatly effected the capsaicine contents, which were determined with the scope of pH value from 4 to 12 and linearly changed when the pH value was within 3.5~12.5. Besides, the samples can be stored under room temperature for one day.

Abstract:Liquor-making techniques with uncooked materials mean that the raw materials are saccharified and fermented without pre-stewing, which had lots of strong points, such as saving energy, improving liquor rates and easy to be applied in industry. In this paper, the research progress, the mechanism and the application of fermentation with uncooked material were briefly reviewed. Besides, the prospect of the techniques was given.

Abstract:Cyclodextrins were ideal enzyme mimics models because of their special structures and characteristics. In this article, the applications of modified cyclodextrins, cyclodextrin polymers and cyclodextrin metal complexes in enzyme mimics were reviewed.