Abstract:Mechanochemical degradation of konjac glucomannan by ultrafine comminution was studied. Results showed that the viscosity, molecular weight and glucomannan content of konjac glucomannan decreased with the increase of comminuting degree. High content of konjac oligose was found with the degradation of konjac glucomannan. Compared with those of the powder (>80 meshes), the viscosity, molecular weight and glucomannan content of the powder (< 600 meshes) were decreased by 93.06%, 68.45% and 9.02%, respectively. And 7.56% of konjac oligose was produced in the powder (< 600 meshes).

Abstract:The DPPH radical scavenging activity of enzymatic hydrolysate of yak casein by different enzymes was studied. It was found that hydrolysates catalyzed by Alcalase showed the highest scavenging effect (p<0.05). Its scavenging effect varied with the hydrolysis time. When the hydrolysis time was 7 h, the obtained hydrolysate had the highest antioxidation property (p<0.05).Besides，the hydrolysis degree, TCA-soluble nitrogen index, short chain peptide content and protein recovery rate of casein hydrolysate by Alcalase for 7 h were very high, indicating a degradation of the most yak casein. In addition, the amino acid content of this hydrolysate was much lower than 15%.

Abstract:The properties of Candida antarctica lipase B (CAL-B) displayed on yeast cell surface were studied in this paper . Catalytic activity of displayed CAL-B was measured in the hydrolysis of p-nitrophenyl esters with various acyl chain lengths. The results showed that the optimal conditions of enzymatic hydrolysis were as follows: pH value of 8.0~8.5 and temperature of 40~45 ℃. Displayed CALB was stable at pH 7.5~8.0 and remained 88% of activity after incubation at 40 ℃ for 4 h. Besides，the whole-cell biocatalyst showed high substrate specificity with p-nitrophenyl butyrate being of the most suitable substrate. It was also found that the lipase activity of the yeasts was enhanced by Ca2+ and Mg2+, but inhibited by Co2+ and Cu2+.

Abstract:Five kinds of purification methods including activated carbon absorption, water extraction with alcohol dissolving, water-petroleum ether extraction, macroporous resin absorption and HSCCC, were used to purify dihydromyricetin. A comparative study showed that dihydromyricetin could be gained with high purifity by all the five methods.

Abstract:Low-cost fish protein was acylated, and then the effect of the acylation degree on the enzymatic hydrolysis of the acylated fish protein, including yield of amino acids and TCA-soluble peptide, and molecular weight distribution of peptide, was studied in this paper. Results showed that acylation significantly reduced the yield of amino acids, but improved the TCA-soluble peptides in the hydrolysates of the fish protein. For the acylation of fish protein, the best pre-incubation temperature and time and the dosage of the acylating reagent SA were 60 ℃, 30 min, and 0.3 g/g Pro, respectively, under which the highest yield of TCA soluble peptide reached 38% after hydrolyzing the fish protein for 10 h.

Abstract:A fungi HY12, possessing high cellulose activity, was identified by 18S rDNA sequence and morphological observation. The sequence data was compared with the published sequences of relative fungi strains in Genbank. The results showed that the homology of the 18S rDNA sequences of strain HY12 with those of several Thichoderma strains was more than 99.0%. As shown in the phylogenetic tree, strain HY12 and Trichoderma viride constituted a branch and they constituted a high-order branch together with Trichoderma harzianum. Besides, the strain HY12 was similar with Trichoderma viride in morphological character. So the strain HY12 belonged to the species of Trichoderma viride.

Abstract:Effects of dry-heat treatment on the emulsifying and foaming properties of soy protein isolates at 60 ℃, 80 ℃, and 90 ℃ were studied. The results showed that the emulsifying activity of soy protein heated for 4 days increases to the maximum value and then decreased with further increase of the treatment time. The highest stability of the soy protein emulsion was achieved by dry-heat treatment of the soy protein for 4 days. The highest foaming overrun of soy protein (880%) was found by dry heat-treatment at 60 ℃ for 1 day, but further increasing the heating time resulted in a decrease in the foaming overrun. Besides, dry heat treatment at 80 ℃ and 90 ℃ significantly decreases the foaming stability of soy protein. SDS-PAGE analysis showed that dry heat treatment induced the polymerization of 7S subunits and partially 11S acid subunits of the soy protein.

Abstract:The relative activity of a lipase from Candida valida Z6 was studied in hydrolysis of simple esters, fatty acid glycerides and lipidse. For the hydrolysis of corn oil and soybean oil by the lipase, the optimum hydrolysis conditions were: pH value 7.5, temperature 45 ℃, hydrolysis time 21 h, oil/water ratio 1/10, emulsifying agent content of 4%(oil) and Ca2+ concentration of 75 mmol/L. The enzyme kinetics analysis revealed that the Km and Vmax were 12.25×10-3 mol/L and 11.14 µmol/min, respectively.

Abstract:he thermodynamic properties and microstructure of gelatin-carrageenan co-gels were studied. It was found that the thermodynamic properties of co-gels changed with varying the ratio of gelatin to carrageenan, pH value, and concentration of NaCl. Microstructure of the co-gels determined the functional properties.

Abstract:Effect of chitosan edible film on the physiological characteristics of pepper during storage at 10 ℃ was studied. The results showed that coating with chitosan edible film obviously decreased the respiration of pepper, inhibited the decomposition of chlorophyll and Vc, reduced the content of MDA, lowered the SOD activity and stayed the ageing process of the pepper.

Abstract:Crud acidic mucopolysaccharide was extracted from enzymatic hydrolyzate of Holothuria arenicola Sempe by papain and then discolored with H2O2. After removing the protein with KAc, the mucopolysaccharidefurther was further purified by column chromatography, and analyzed by agarose electrophoresis. The Mw of this mucopolysaccharide was 76,008, and the content of sulfate, glucuronic acid, galgactosamine and fucose in the mucopolysaccharide were 28.08%, 20.71%, 15.38%, and 12.48% respectively.

Abstract:The Ciprofloxacin (CIP) was conjugated directly to bovine serum albumin(BSA) by carbodiimide (EDC) method and isobutyl chloroformate method, giving the immunizing antigen. And the coating antigen, CIP-OVA, was synthesized by EDC method. The conjugated CIP-BSA and CIP-OVA were analyzed by non-denaturing gel electrophoresis and UV spectrophotometry. Results showed that the molecule conjugate ratio of CIP to BSA by EDC method and isobutyl chloroformate method were 4:1 and 11:1, respectively. The molecule conjugate ratio of CIP to OVA was 12:1. The successful synthesis of Ciprofloxacin artificial antigens provided references for establishment of immunoassay of Ciprofloxacin.

Abstract:The physicochemical properties of blackberry pigment under different conditions were researched in this paper. Results showed that the pigment was sensitive to pH value of the solution and was stable at acid condition (pH<4.0), which could be used as colorant for acidic foods. Light, heat (<80 ℃), sodium chloride, preservative and cane sugar had little effect on physicochemical properties of the pigment. But oxidizer, reducer, and high-concentration ascorbic acid had significant influence on the properties, which should be avoid being used together with this pigment in food processing.

Abstract:The effect of combination of CMC-Na and other colloids (xanthan gum, konjac gum and guar gum) on the stability of an active lactobacillus drink (ALD) containing double proteins was studied. Among the examined combined colloids, the highest stability of ALD was achieved using the mixture of 0.3%CMC-Na and 0.1% xanthan gum, followed by the use of the mixture of 0.3% CMC-Na 0.15% konjac gum.

Abstract:A novel technique for preparation of chitosan from shrimp head was developed via activating the autolysins using ultraviolet to autolyze the proteins of shrimp head. The processing conditions were optimized as follows: UV-irradiation time of 15min, autolysis time of 3h, decalcification time of 3h with 8% HCl at room temperature, and deacetylation time of 2h using 50%NaOH at 130℃. The achieved Chitosan showed high quality. Compared with traditional chemical method and enzymatic method, this method was greener, simpler and had lower cost, showing a wide application prospect.

Abstract:Effects of the dosages of brown rice powder, oat powder, malt powder and sucrose on the taste and mouth feel of brown rice syrup and effects of the contents of carrageenan, sodium alginate, carboxy methyl cellulose (CMC) and xanthan gum on the stability of brown rice syrup were studied by orthogonal experiments in the paper. The results showed that the best contents of brown rice powder, oat powder, malt powder, sucrose, carrageenan, sodium alginate, CMC, and xanthan gum were 4%, 0.5%, 0.2%, 6%, 0.15‰, 0.1‰, 0.3‰ and 0.3‰, respectively.

Abstract:The flavone was obtained from dried guava flesh by microwave extraction. The effects of microwave power, microwave time, the flesh-solvent ratio and ethanol concentration on flavones content and its total antioxidant capability (TAC) were studied. The orthogonal test showed that the optimum microwave power, time, the flesh-solvent ratio, and ethanol concentration were 15 min, 300 W, 1:40, and 50%, respectively, under which the content of total flavones in dried guava flesh was 55.56 mg/g.

Abstract:The extraction of polysaccharides from the residue of pueraria after extraction of Flavonoids was studied in this paper. According to the single-factor experiments, three levels of the factors (extraction temperature, time and the ratio of water to pueraria residue) were selected for the central composite design to establish a quadric regression equation for describing the yield of polysaccharides. By response surface analysis, the optimum extraction conditions were obtained as follows: extraction temperature of 98℃, time of 2.4 h and water-pueraria residue ratio of 33:1, under which the highest yield of polysaccharides reached with estimated value and verified value being of 12.59% and 12.63%, respectively.

Abstract:Polyphenol oxidase and anthocyanins with high purity were obtained from Litchi pericarp by modern purification methods. The degradation mechanism of anthocyanins in the presence of (-)-epicatechin and litchi pericarp polyphenol oxidase (PPO) and the effects of the reactant concentration on the anthocyanins degradation rate were studied. The results showed that redox reaction between PPO and (-)-epicatechin occurred firstly and generated lots of (-)-epicatechin oxidation products, which reacted with anthocyanins and resulted in degradation of anthocyanins. Anthocyanins degradation rate was affected obviously by the substrate concentration.

Abstract:The ultrasonic extraction of flavone from persimmon leaves was studied in this article. By orthogonal experiment, the optimal extraction conditions were obtained as follows: liquid-solid ratio of 50:1, ethanol concentration of 60%, ultrasonic power of 250 W, extraction time of 45 min and extraction times of twice, under which the extraction rate was above 90% and the average content of flavone in persimmon leaves was 2.59%.

Abstract:A sweet potato leaf pudding is prepared in this paper. The effects of gelating agents on the quality of the budding are investigated. The best gelating agent are shown as agar-calaglue mixture with their mass ratio of 3:4. The optimized formulae of the pudding were 250 g of sweet potato leaf slurry, 12 g of amylum, 70 g of cane sugar, 2.5% of the agar-calaglue mixture and 55 ℃ of the drying temperature.

Abstract:The oleaster beverage was prepared using Xinjiang big oleaster as raw material. The orthogonal test showed that the optimized conditions of enzymatic hydrolysis of oleaster juice were as follows: pH value of 4.5, pectinase dosage of 0.7%, reaction time of 8 h and reaction temperature of 50 ℃. The best formula of the oleaster beverage were also determined as follows: sugar content of 3.5%, honey content of 3.5%, and citric acid content of 0.05%. The achieved beverage showed bright color and nice taste.

Abstract:An aloe vinegar beverage was processed via a liquid-state fermentation of aloe. The best alcoholic fermentation conditions were temperature of 28~30 ℃, pH value of 4.5~5.0, time of 6~7 d, and inoculum size of 2%. For the acetic fermentation，the optimal conditions were temperature of 30~32 ℃, time of 5~6 d, and inoculum size of 12%. The final beverage was achieved by mixing the fermentation broth with some honey and sucrose.

Abstract:The vacuum condense, preservation and flavor enhancement of the extracts of pickled Allium chinense were studied. Results showed that the best condense condition were as follows: the pressure of -0.09 MPa, rotate rate of 1800 r/min and the temperature of 45 ℃. The preservation effect of the extracts of pickled Allium chinense on toufu was tested by soaking the toufu in the Allium chinense extracts. Obvious difference was found between the tufu soaked at room temperature and 36 ℃ with that at lower temperature. Besides, adding 1% of the Allium chinense extracts into yoghourt could greatly improve the flavor and quality of the yoghourt. This research provided references for the development of Allium chinense extracts

Abstract:Three key problems existed in traditional production of almond cake were analyzed in the article, including the unsuitable processing technologies, difficulty in microbial control and the unbalanced nutritional components in the cake. And the methods for solving these problems were also presented to improve the quality of almond cake and for new product development.

Abstract:The possible hazards in the canned tilapia processing, caused by the raw materials, processing conditions, storage, transportation, circulation, etc., were analyzed and the critical control points in canned tilapia processing were pointed out. The hazardous factors of raw materials and processing procedure, sanitation operation procedure, monitoring and determination methods and the modification strategy were proposed in the application of HACCP system in tilapia canned production.

Abstract:The current safety issues of pork in live pig breeding and slaughtering were evaluated and possible solutions were presented as follows: establishing the safety risk assessment system; formulating the laws and standards in line with both the international and domestic practices; establishing and improving a food safety supervision and administration coordination mechanism; and carrying out the safety responsibility system.

Abstract:A novel method was developed for the determination of deltamethrin residues in exporting eel by GC. Samples were extracted by acetonitrile, purified by a column filled with Florisil, and analyzed with GC. At the linear range of 0.002~0.010 mg/kg, recoveries ranged from 79.2% to 85.9%, and the coefficients of variation were between 4.2% and 5.8%. The detection limit was 2.0 μg/kg (S/N=3). This method was simple, sensitive and precise, suitable for the qualitative and quantitative analysis of deltamethrin residues in exporting eel.

Abstract:Fourier transform infrared spectrometry(FT-IR) and nuclear magnetic resonance hydrogen spectrum (1H-NMR) were used for quality control of a chinese traditional patent medicine, Banlangen granules. The main components and sucrose content of Banlangen granules were studied by FTIR spectroscopy. Results showed that alcohol extraction of Banlangen granules can effectively reduce the interference from sucrose on IR characters of Banlangen granules, which was more suitable for the further characterization of Banlangen granules than H2O extraction. Obvious differences in the sucrose content were found in Banlangen granules from different manufactures. This research provided a direct and effective technique for examining the quality of Banlangen granules.

Abstract:The separation and analysis of hydroxyproline in milk powder and hydrolyzed animal protein were researched by amino-acid analyzer. The method was convenient, accurate and practical, with the recovery rate being 94.9%~105%.

Abstract:In this article, a rapid and simple method for DNA extraction from sausage was developed and. PCR was used in detection of plant element in sausage. The time of DNA extraction via phenol-chloroform extraction of the pretreated sausage was 2 h and the quality and concentration of the achieved DNA met the demand of PCR. The plant element in sausage could be detected qualitatively by this method.

Abstract:Loop-mediated isothermal amplification (LAMP) is a novel DNA amplification technology which amplifies DNA with high specificity, efficiency, and rapidity under isothermal conditions. According to the specific invA gene of Salmonella spp., a set of specific primers were designed to amplify the special DNA sequences by LAMP. Moreover, the reaction conditions of LAMP were optimized. The results showed that the optimal concentrations of inner primers, exogenous primers, Mg2＋, dNTP, betaine, Bst DNA polymerase, reaction temperature and reaction time were 40 pmol/L, 5 pmol/L, 6 mmol/L, 0.8 mmol/L, 0.8 mmol/L, 8 U, 63 ℃ and 1h, respectively. Under those conditions, the detection limit for Salmonella spp. DNA template was 10 fg/tube and no cross reaction with other usual bacteria was found. For Salmonella spp. in milk products, the detection limit of the method was 102 cfu/mL. So this method was suitable for rapid detection of Salmonella spp. in contaminated foods.

Abstract:A method for rapid detection of the highly virulent Porcine Reproductive and Respiratory syndrome virus (H-PRRSV) was developed using fluorescence quantitative PCR assay (FQ-PCR). The Taqman probe and a pair of specific primers and were designed based on Nsp2 gene with 87-base-pairs sequence deletion. Then the FQ-PCR method was developed by optimization of the reaction conditions, which showed high specificity and sensitivity, and well differentiated H-PRRSV form other viruses. 1TCID50/ml of the H-PRRSV could be detected by this method. Besides, similar positive percentages of 38 tissue specimens (60.5%) were found using FQ-PCR assay or conventional PCR assay.

Abstract:The methods for total iron content determination in feed were studied in this paper. Results showed that the precision in the total ion content determination by atomic absorption spectrometry was obviously influenced by the forming of iron hydroxide colloid from ferric ions. In order to achieve a high precision of absorbance readings, it was necessary to reduce the ferrous ions to ferrous ions with ammonium chloride as reducing agent.

Abstract:Enzyme plays an important role in tobacco curing, aging and storing management. How to use the enzyme to improve smoking quality has become a hot topic in tobacco industry in recent years. Enzyme can degrade the excessive starch, protein, cell wall substances and the pectin in tobacco leaves, enhance the fragrances and improve the quality of the tobacco. Besides, the applications of enzymes on the tobacco additives, tobacco flavor and reconstituted tobacco production are reviewed and researches on the combination of enzyme and microorganism used in tobacco industry are also introduced here.