Volume 23,Issue 2,2007 Table of Contents

1 Study on the Non-enzymatic Browning of Skim Milk Powder

ZHAN Shi-ping , BAI Ju-juan , ZHANG Xin-hua , CHEN Li , SUN Hong-yan

2007, 23(2):1-4.

[Abstract](88) [HTML](0) [PDF 15.11 M](609)

Abstract:
The quality of amorphous powders，which are widely involved in many industries such as food, drinking, nutrient and medicine, could be greatly affected by the non-enzymatic browning . In this paper, the non-enzymatic browning of skim milk powder were experimentally studied and the effects of several factors such as water activity, storage temperature T, storage time and glass transition temperature Tg on the non-enzymatic browning of skim milk powder were examined. The results showed that the non-enzymatic browning indexes markedly increased with the increase of water activity, storage temperature, storage time and (T-Tg). The skim milk powder should be stored under the conditions of low water activity (e.g. less than 0.3) and low temperature (e.g. below 40℃) in order to prolong its shelf life.

2 Kinetics Study on the Quantity of Yellow Fin Tuna Fish at Different Storage Temperatures

LU Hao , BAO Jian-qiang

2007, 23(2):5-7.

[Abstract](92) [HTML](0) [PDF 6.60 M](345)

Abstract:
The oxidation of lipid and Metmyoglobin of yellow fin tuna fish in different storage temperatures were researched using kinetics models of the reactions with respect to the storage time and storage temperature. The oxidation of lipid and metmyoglobin increased with prolonging the storage time and increasing the storage temperatures. The zero-grade reaction and Arrhenius equation were used to describe the relationship between the oxidation of lipid and metmyoglobin with the storage time and temperature. The calculated data from the presented model were well consistent with the experimental results.

3 Study on Flocculation of Water Extracts of Stevia rebaudiana Bertoni

ZHANG Xue-ying , XU Zhong-wei , ZHAN Yu , NING Zheng-xiang

2007, 23(2):8-10.

[Abstract](84) [HTML](0) [PDF 205.23 K](245)

Abstract:
The effect of flocculation on the clarifying treatment of Stevia rebaudiana Bertoni extracts and the selection of the most suitable flocculant were studied. The optimal temperature, pH value, flocculant dosage and time of the flocculation were 65~70 ℃, 9~10, 4.5 g/L and 40min, respectively

4 Effect of Different Plucking Season on Aroma Quatity of Lingtoudancong Oolong Tea by Deep Fermentation

ZHENG Ting-sheng , ZHANG Ling-yun

2007, 23(2):11-15.

[Abstract](75) [HTML](0) [PDF 291.95 K](279)

Abstract:
The effect of different plucking season on aroma constituents in fermentation Lingtoudancong Oolong tea was studied by gas chromatography and mass spectrometry analysis. Results showed that deep fermentation Lingtoudancong tea possessed more kinds of aroma constituents than traditional fermentation Oolong tea. The traditional fermentation Lingtoudancong Oolong tea showed higher content of linalool,α-terpineol, indole and cis-Jasmone, but less Linalool oxide content than those of deep fermentation tea. The different of characteristic aroma constituents is due to the changed contents of linalool and linalool oxide in different plucking season. The tea plucked in autumn and spring showed lower content of linalool and linalool oxide (50.98%~51.72%). But tea plucked in summer showed higher content of linalool and linalool oxide (more than 69.77%). The concentration of essential constituents such as nerolidol, jasmine, indole, 4-(2,4,4-Trimethyl-cyclohexa- 1,5-dienyl)-but-3-en-2-one andα-citral are higher in autumn tea than those in the other teas. The result of sensory evaluation showed that the autumn tea is better than the others.

5 Breeding of Producing Strains for Laba Beans production

XIA Yan-shi , XIA Yan-bin , JIANG Li-wen

2007, 23(2):16-19.

[Abstract](89) [HTML](0) [PDF 7.03 M](381)

Abstract:
By flat separation, screening and mutation with ultraviolet radiation, Mucor strain A2 (containing neutral protease of high acitivity) and Rhizopus strain C4 (containing α-amylase of high activity) were screened. The results showed that, when the mixture of A2 and C4( the ratio of A2 to C4= 7:3) were inoculated to produce laba beans, the contents of free amino, nitrogen of amino acid and soluble substance of the final product were improved 6%, 31% and 10%, respectively, and the sensatory quality of product were also greatly enhanced.

6 Experimental Investigation of the Ultra-high Pressure Sterilization

XIA Yuan-jing , LI Zhi-yi , BO Chun-zhi , CHEN Shu-hua , LIU Xue-wu

2007, 23(2):20-22.

[Abstract](107) [HTML](0) [PDF 163.73 K](353)

Abstract:
The ultra-high pressure sterilization is a novel method for food processing and has a promising future in food industry. Several influencial parameters in the sterilization with this method, including processing pressure, sustaining time and pH value, are studied using Escherichia coli and Bacillus subtilis, which commonly exist in foods, as the objects of the experiments. The results indicate that the reductions of microorganisms increase with an increase of processing pressure and sustaining time. While the effects of high-pressure and sustaining time on Microorganisms vary gently after they reach a certain value. A acidic medium or alkaline medium are helpful for high pressure sterilization, and the neutral circumstance is the last choice for it. We also have studied the activity of Bacteria after high-pressure sterilization. The results show that the activity of Escherichia coli reduces after high-pressure treatment. The study provides some valuable references to optimize of high-pressure sterilization process.

7 Study on Purification Process of Dihydrocharcone from Lithocarpus Polysachyus Pehd

YU Li-jing , ZHAN Yu , DONG Huang-qiang , NING Zheng-xiang

2007, 23(2):23-25.

[Abstract](56) [HTML](0) [PDF 168.89 K](219)

Abstract:
Using Dihydrocharcone content as the key parameter, the purification of Dihydrocharcone was optimized. The results indicated that the best flocculate reagent and sorbent reagent were Polyaluminum Chloride and ADS-7macroporous resin, respectively. HPLC analysis showed that the purity of the dihydrocharcone was 99.02%.

8 The Preparation of the Instant Coffee Beverage with Weight-reducing Function and its Functional Evaluation

LIU Ying , HUANG Lue-Lue , TIAN Xiang

2007, 23(2):26-27.

[Abstract](84) [HTML](0) [PDF 163.43 K](263)

Abstract:
This paper studied the preparation of the instant coffee beverage with weight-reducing function which used Calcium pyruvate and l-carnitine as main materials. In addition, the problems about improving the solubility of calcium pyruvate and the taste of the instant coffee beverage were solved. The best formula of the functional beverage (per 200 mL) were : 0.5g l-carnitine, 2.5g calcium pyruvate, 1.8g coffee, 5g malt dextrin, 0.66g Solubilizer, 0.08g xanthan gum, 0.5g sodium caseinate, 6g xylitol, 0.35g cyclamate, 0.10g defoamer and 0.003mL flavor. This research also studied the effect of the coffee on rat weight and its TG、CHO and HDL-C concentration in serum. In the animal experiment, the Wistar male rats were randomly divided into high, middle and low dosage groups and a control group. For the former three groups, they were separately fed with different dosage of the instant coffee beverage (20, 10 and 5 times higher than the recommended dose, respectively). Compared with the control group, the rat weight of low dosage group showed a decreasing tendency, and the concentration of TG was also obviously decreased. This study confirmed that this instant coffee beverage had significant effects of losing weight.

9 Influence of Metal ions on Activity of Rice Bran Lipase

WANG Ji-zhong , FENG Xin , WANG Li-juan

2007, 23(2):28-30.

[Abstract](111) [HTML](0) [PDF 168.83 K](303)

Abstract:
Crude lipase was extracted from defatted rice bran with calaium chloride and subsequently precipitated with CaCl2 solution. Effects of six kinds of metal ions on the lipase activity were investigated. Results showed that when several metal ions, including Zn2+、Fe2+ and Mg2+ with suitable concentration being of 0.01 mol/L, could enhance the lipase activity, while Ca2+、Ba2+ and Cu2+ inhibited its activity. When the concentration of metal ions (Ca2+、Ba2+ and Cu2+) ranged from 0.001mol/L to 0.1 mol/L, its activity decreased with the increase of concentration of those metal ions, but was improved by increasing the concentration of other metal ions (Zn2+, Fe2+ and Mg2+) from 0.001mol/L to 0.02 mol/L. However, further raising the concentration of Zn2+, Fe2+ and Mg2+ from 0.02 mol/L to 0.1 mol/L. will lower its activity.

10 Antioxidant Activity of Spinach Extracts

XU Qing-ping , AN Guang-jie , WANG Su-zhen

2007, 23(2):31-32.

[Abstract](123) [HTML](0) [PDF 239.05 K](225)

Abstract:
Antioxidant activity of spinach extracts was studied in this paper. Antioxidants from spinach were extracted by different polar organic solvent and the total phenolic compounds, total flavones and DPPH radical scavenging activity were all determined .It was found that the optimal ethanol concentration was 95%, with which the extracting ratio, content of total phenolic compounds and content of total flavones reached 4.96%, 39.60 µg/mg and 17.53 µg/mg, respectively. Besides, DPPH radical scavenging capacity was 62.09 % in 0.5 mg/mL extracts.

11 Combined Extraction Technique of Glycyrrhizic Acid and Flavonoids from Compound of Licorice and Chrysanthemum

CHEN Ji-zong , ZHANG Xi-mei , LI Xiao-xi , CHEN Ling

2007, 23(2):33-36.

[Abstract](119) [HTML](0) [PDF 226.26 K](266)

Abstract:
Objective: To study the combined extraction techniques of glycyrrhizic acid and flavonoids from compound of licorice and chrysanthemum. Methods: The effects of extraction time, extraction temperature, the ratio of water to solid and extraction times on the extraction rate of glycyrrhizic acid and flavonoids were investigated. And the optimal extraction conditions were determined by orthogonal experiments. Results: The optimal combined extraction time, temperature, the ratio of water to solid and extraction times were 3 h, 90 ℃, 12:1 and 2, respectively.

12 Preparation of a Compound Healthy Beverage from Balsam Pear, Honeysuckle and Lophatherum Gracile Brongn

JIN Gui-min , LIAO Wen-tong

2007, 23(2):37-39.

[Abstract](90) [HTML](0) [PDF 276.22 K](287)

Abstract:
The processing technology of a health beverage by using Balsam pear, Honeysuckle and Lophatherum gracile Brongn as raw materials was studied. The clarification of balsam pear juice, the extraction of functional component in honeysuckle and Lophatherum gracile Brongn, and the formula of final product were researched. The best concentrations of balsam pear juice, honeysuckle extract, Lophatherum gracile Brongn extract and sirup were 25%, 1.5%, 1% and 8%, respectively.

13 Extraction and Isolation of Cordycepin from the Deserted Solid Medium of Cordyceps militaris

ZHANG Yan-mei , HUANG Zhi-quan , WEN Kai

2007, 23(2):40-42.

[Abstract](82) [HTML](0) [PDF 244.40 K](316)

Abstract:
Extraction and isolation of cordycepin from the deserted solid medium of cordyceps militaris by soxhlet Extraction and ion exchange chromatography was studied. The soxhlet extraction showed that water was better than ethanol for the extraction of the cordycepin. The orthogonal test of ion exchange chromatography showed the main influential factors were flow rate of elution and ratio of material to water. The optimal ratio of material to water, the flow speed and the pH value were also confirmed to be 1:16, 3.5 and 1drop/2second, respectively.

14 Preparation of a Healthy Vinegar by the Fermentation of Honey and Lily

LU Bu-shi , LI Xin-she

2007, 23(2):43-44.

[Abstract](69) [HTML](0) [PDF 170.96 K](230)

Abstract:
A healthy vinegar was produced using honey and lily as the main materials through alcoholic and acetic acid fermentation. The results showed that, when the ratio of honey to lily is 4:1 and the inoculum size of both the yeast and the acetobacter were 10%, the total acid of the procuct reached up to 3.40 g/L and the product also had fine qualities and flavor.

15 Preparation of Nostoc Commune Jelly with Nutritional and Healthy Function

YUAN Bao-hong , DU Qing-ping

2007, 23(2):45-47.

[Abstract](55) [HTML](0) [PDF 304.61 K](257)

Abstract:
A nutritional and healthy jelly was prepared using the Nostoc Commune as the main material. The best formula, the processing techniques, the critical control points and the quality of the achieved Nostoc commune Jelly were also discussed in detail.

16 Extraction Techniques of Extracellular Polysaccharide of Eurotium cristatum

GONG Shu-li , DENG Fang-ming , ZHOU Xian-rong

2007, 23(2):48-50.

[Abstract](95) [HTML](0) [PDF 212.64 K](314)

Abstract:
The Eurotium cristatum is the dominant germ in the production of Fuzhuan brick tea, contributing to the special quality of the tea. In this research, the Eurotium cristatum was separated from the Fuzhuan brick tea for submerged fermentation. Then the extracellular polysaccharides were separated after a 5-day liquid deep fermentation of the Eurotium cristatum. The results showed that the optimal ratio of condensed volume of fermentative liquor to the original, ethanol concentration and depositon time were 1:4, 95% and 10 h, respectively.

17 Study on Extraction of Pectin from Okra

HUANG Jian-bo , SUN Zhe-hao , ZHANG Ying-hui , REN Ji-jun , FENG Ming-qin

2007, 23(2):51-53.

[Abstract](75) [HTML](0) [PDF 221.46 K](227)

Abstract:
The extraction of pectin from the ripe Okra using Al2(SO4)3 as precipitation were studied. The orthogonal matrixexperiments showed that the best pH value in acidic extraction stage, extraction temperature and the extraction time were 4, 60 ℃ and 90min, respectively, under which the extraction rate of pectin from Okra was be up to 25.96%. This research confirmed that Okra is an excellent source of pectin.

18 Study on the Preparation of Porous Starch via Enzymatic Hydrolysis

XU Ling , WANG Qiu-kuan , SHI Yong-fu

2007, 23(2):54-56.

[Abstract](73) [HTML](0) [PDF 334.21 K](207)

Abstract:
The porous starch is a new modified starch prepared by enzymatic hydrolysis. The hydrolysis of the cornstarch by α-amylase and glucoamylase is determined in this paper. The optimal mass ratio of α-amylase to glucoamylase, pH value, temperature and hydrolyzing time are 1:5, 4.5, 60 ℃ and 32 h, respectively. Under those optimal conditions, the porous starch with better absorbent ability for oil is obtained, which can be used for the absorption of oyster hydrolysate.

19 Preparation of a Beverage with Brown Sugar and Ginger Juice

DONG Wen-ming , TANG Qing-yan , YUAN Wei

2007, 23(2):57-58.

[Abstract](115) [HTML](0) [PDF 159.15 K](255)

Abstract:
A beverage was prepared using brown sugar and ginger juice as main materials. Furthermore，a strong emphasis was laid on the study of the color, flavor, taste, and stability of the beverage during the process.

20 Hydrolysis of Wenqing Carp Protein by two Enzymes

ZHANG Shuai , HUANG Zhi-ming , LIANG Qiao-rong

2007, 23(2):59-61.

[Abstract](105) [HTML](0) [PDF 234.40 K](216)

Abstract:
Protein of Wenqing Carp was hydrolyzed by subtilisin and papain simultaneously. The yield of the hydrolysis was 71.21% under the optimum temperature, ratio of substrate to water, subtilisin dosage, papain dosage and hydrolysis time being of 50 ℃, 1:2, 2%, 2.5% and 5.5 h, respectively.

21 Manufacture of Mixiang Areca Nut

YANG Chun-yu , ZHOU Li-dong , FENG Jin-dong , PAN Xue-feng

2007, 23(2):62-63.

[Abstract](61) [HTML](0) [PDF 146.45 K](246)

Abstract:
The areca nuts were soaked in a solution with some flavors, and then dried. The achieved Mixiang areca nuts had good appearance and flavor.

22 Preparation of Apple Pulp Beverage

WANG Wen-liang , GAO Yu-lan , SUN Shou-yi , WANG Shou-jing , SUN Hong-chun , LI Hai-lei , ZHANG Qi-zhi

2007, 23(2):64-65.

[Abstract](68) [HTML](0) [PDF 176.39 K](294)

Abstract:
The study uses raw apple pulp as major material to systematically research the preparation of apple pulp beverage. The best formula for preparation of apple pulp beverage with good color, flavor and aroma is as follows: 45% apple raw juice, 7.5% sugar, 2.5% fructose syrups, 0.011% tartaric acid, 0.020% malic acid, 0.05% ascorbic acid, 0.06% Xanthan gum, 0.05% CMC, 5~10 mg/L ethyel maltol, 0.003% essence 8088#, 0.006% essence 10057# and a suitable dosage of β-carotene. It is also found that adding some other syrup can improve its flavor.

23 Screening Technology of Brewing Yeast for Beer Hall

YAN Fu-hong

2007, 23(2):66-67.

[Abstract](76) [HTML](0) [PDF 204.90 K](272)

Abstract:
Fresh beer is popular in city because of its flavor, nutriment and fashion. Beer quality is directly concerned with the brewing yeast. Different type of beer can be produced with different yeast and brewing technology. The main points of technology of beer hall were put forward according to author’s experiment, and the screening technology of brewing yeast was studied.

24 Study on Mixed Fermentation of Sauce with Soy and Soybean Residue

XU Fu-you , WU Yong-liang

2007, 23(2):68-68.

[Abstract](110) [HTML](0) [PDF 183.84 K](305)

Abstract:
The mixed fermentation of sauce with soy and soybean residue was studied. The results showed that high yield, good quality and reasonable cost of the production of the sauce were achieved using this method.

25 Research on Application of HACCP to the Production of Tricholoma Matsutake Can for Expert to Japan

MIAO Yu-zhi , WU ying-long

2007, 23(2):69-72.

[Abstract](86) [HTML](0) [PDF 294.36 K](231)

Abstract:
The application of HACCP principle in the production of Tricholoma matsutake can and the potential hazards were analyzed. Six critical control points and their critical limits were determined and the corresponding precaution measures were made to reduce the potential hazards to safety degree. Besides, it was helpful to improve the level of production management of Tricholoma matsutake, ensuring the safety and hygiene of the product. This research may provide a reference for the establishment of HACCP in the producing of Tricholoma matsutake can for export to Japan.

26 Hazards and Determination of Trans Fatty Acids

LAI Xiao-ying , WU De-yin , WU Yang , CHU Xiao-ju , DAI Han-hui , TANG Ying-zhang

2007, 23(2):73-76.

[Abstract](169) [HTML](0) [PDF 2.67 M](295)

Abstract:
Much attention has been paid to the Trans fatty acids (FTA) in recent years, especially after the announcement by KFC that they will stop to use FTA in its products in the USA. In this paper, its characteristic, hazards, origin, determination methods, control strategies, etc., were introduced.

27 Reform & exploration of Teaching and Examination Methods of Food Microbiology in Higher Vocational Technical Education

WANG Hua

2007, 23(2):77-79.

[Abstract](89) [HTML](0) [PDF 224.26 K](225)

Abstract:
Reform of the teaching methods, means, general examination and so on were explored here for improving the qualities of the teaching and examination of Food Microbiology were explored in higher vocational technical education.

28 Determination of Limonoids in Tangerine Seed

XU Yu-juan , SHI Ying , XIAO Geng-sheng , CHEN Wei-dong , ZHANG You-sheng , LIU Xue-min

2007, 23(2):80-81.

[Abstract](71) [HTML](0) [PDF 204.82 K](260)

Abstract:
A new method to determine limonoids in tangerine seed was established in this paper. The pretreatment of tangerine seed by this method is simpler and rapider than the traditional methods and the achieved results were more accurate than that using the traditional methods. So the new method was valuable for analyzing and controlling the quality of tangerine seed and its products.

29 Heat Property Analysis of Resistant Starch [Ⅱ]

HUANG Dong-dong , KOU Xiu-ying , WANG Xue-wen , HUANG Shu-hong

2007, 23(2):82-83.

[Abstract](85) [HTML](0) [PDF 24.77 M](326)

Abstract:
Thermogravimetric (TG) and Differential Scanning Calorimeter(DSC) were used to determine the heat properties of Roquette Nutriose® resistant starch(RS) in this paper. The TG curve indicated that this kind of resistant starch began to decompose at 296.73 ℃ and the fastest decomposition temperature and the decomposition end temperature were 314.77 ℃ and 332.81 ℃, respectively. The DSC curves indicated that there was evident difference between the first analysis curve and the second analysis curve. Besides a small endothermic peak at about 29.04 ℃ and a cool crystal exothermic peak at about 61.64 ℃ in the first analysis DSC curve of RS, one big endothermic peak began to appear at about 74.67 ℃, and the peak temperature of transformation was about 81.92 ℃(transformation enthalpy 267.1 J/g). The last small endothermic peak in the first analysis DSC curve of RS appeared at about 219.89 ℃. After the temperature of DSC system was quickly lowered to –30 ℃, the endothermic peak appeared at about 31.22 ℃ in the the second analysis curve and the peak temperature of transformation was about 86.39 ℃(transformation enthalpy 38.97 J/g). There was still one small endothermic peak at about 218.70 ℃ and the cool crystal endothermic peak disappeared, which indicated that RS crystal structure changed through heat process.

30 Separation and Determination of Sudan Ⅰ in Hot Pepper Sauce by Thin Layer Chromatography and Spectrophotometry

ZHANG Yu-cai , ZHANG Yan , WANG Wen-ting , REN Nai-lin

2007, 23(2):84-86.

[Abstract](95) [HTML](0) [PDF 1.66 M](500)

Abstract:
Separation of Sudan Ⅰ in Hot Pepper Sauce by Thin Layer Chromatography as well as its determination by spectrophotom- etry were studied. Using the self-made silica gel G board, Sudan I was isolated by thin layer chromatography and the spot shaved from the silica gel G was dissolved and then determined by spectrophotometer. Results showed that this method can quickly determine the content of Sudan Ⅰin hot pepper sauc. It especially suited small the food inspection and testing for company and primary examination units.

31 Sampling Detection of Benzoyl Peroxide Content of Wheat Flour in Xinxiang

WANG Na , AI Zhi-lu , PAN Zhi-li , SHI Yang

2007, 23(2):87-89.

[Abstract](87) [HTML](0) [PDF 4.70 M](451)

Abstract:
The benzoyl peroxide (BPO) is the whitening additive for wheat flour, but the excessive addition of BPO is harmful to human body.10 samples from 5 kings of wheat flour in Xinxiang city were stochastically selected for detection their BPO contents by the gas chromatography. It was found that 20% of the samples were unqualified with respect to the returns-ratio and the reproduction quality. The unqualified rate of wheat flour ranged from 0 to 45.48% estimated with 95% confidence. The achieved results favor the control and monitor of the BPO content of wheat flour in the Xinxiang city.

32 Application of RAPD in Molecular Classification and Genetic Breeding of Saccharomyces cerevisiae

YANG Zhi , YANG Zhen-quan , WANG Zhi-jun , FANG Wei-ming

2007, 23(2):90-93.

[Abstract](80) [HTML](0) [PDF 188.72 K](299)

Abstract:
The random amplified polymorphic DNA（RAPD）is a rapid and sensitive method for analysis of characters of microbe. There is a promising prospect for the application of this technology to molecular identification and characterization, separation, purification, research on genetic relation among species or genus, volution of yeast, functional gene location, and the assistant breeding of Saccharomyces cerevisiae. In this paper, the application of RAPD to molecular classification and genetic breeding of Saccharomyces cerevisiae was examined and its disadvantages and the corresponding improvement methods were also discussed

33 Formation Reasons and Deodorization of Peculiar Smell of Red Radish Color

LV Xiao-ling , GONG Peng-fei

2007, 23(2):94-97.

[Abstract](258) [HTML](0) [PDF 14.65 M](320)

Abstract:
Red radish color is widely used as a natural pigment, but its peculiar smell limits its application. The objective of this paper is to discuss the reasons and mechanism of peculiar smell formation and the advance of deodorization of the pigment.

34 Advance in the Research of Slaughter on Water Holding Capacity of Muscle

GAO Xiao-ping , LIU Yian-xia , ZHAO Gai-ming , SUN Ling-xia , ZHANG Qiu-hui

2007, 23(2):98-100.

[Abstract](69) [HTML](0) [PDF 164.98 K](348)

Abstract:
Water holding capacity (WHC) of muscle is one of the most important factors for evaluating the meat qualities and has closely correlation with other characteristics such as color, flavor and tenderness. It is of great value to investigate the influential factors on WHC of meat for improving meat quality and reducing economical losses caused by drip loss in muscles. But very little work has been done in this field throughout our country. Therefore, the latest progress in the study of slaughter factors on muscle WHC at home and abroad is reviewed in this article.

35 The Research of Apoptosis

QIU Zhen-yu , WANG Ya-qin , XU Xi-lin

2007, 23(2):101-104.

[Abstract](70) [HTML](0) [PDF 698.78 K](347)

Abstract:
Apoptosis is a type of cell death with a constancy of evolution, which plays an important role in normal cell metabolism. This article mainly describes the characteristics, mechanism and the detection methods of apoptosis.

36 Research Progress of Soybean Functional Factors

LU Yi-bo , PAN Chao

2007, 23(2):105-108.

[Abstract](111) [HTML](0) [PDF 216.25 K](365)

Abstract:
Soybean is rich in nutrients and good for health especially for its functional factors. So, it is widely used in food, medicine and livestock breeding industries. The functions, extraction methods and applications of soybean functional factors are reviewed in this thesis.

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Volume 23,Issue 2,2007 Table of Contents