Abstract:With the improvement of living standards， the expectation of rice taste is getting higher and higher. Hardness and stickiness are two most important and discriminable textural attributes. This study discussed the factors affecting rice texture， introduced the common methods for textural evaluations. Since starch is the most important component of rice， the mulit-levels of starch and its characterization methods are also listed， eventually the relationship between starch structure and rice texture are proposed. This could help rice industry improve rice mouthfeel and design tasty rice foods.

Abstract:The method of 16S rDNA sequencing was used to explore effect of rose-flower water extract （RWE） on intestinal flora in rats， and combining with the results of transcriptomic analysis to explore the role of the function of RWE. SD rats full of 6-week-age were sacrificed and controlled group（ZC） were gavaged with distilled water， experimental group were respectively gavaged with low， medium and high-dose of RWE， each group with 8 rats. The results indicated that low， medium and high-dose of RWE had no significant effect on index of blood lipid and index of growth and development of normal rats. The difference in the content of Prevotellaceae in rats’ faeces and the content of Prevotella in rats’ cecum were obvious. They were all high-dose group < controlled group < medium-dose group < low-dose group. Compared with controlled group， the liver transcriptome of rats was significantly affected by different dose of RWE. The differentially expressed genes of low-dose of RWE was 101， and the significantly enrichment pathway was antigen processing and presentation（ko04612）. The differentially expressed genes of medium-dose of RWE was also 101， and they mainly enriched in 4 pathways including the pathway of antigen processing and presentation and TNF signaling pathway （ko04668）， etc. The differentially expressed genes of high-dose of RWE was 76， and they mainly enriched in 6 pathways including antigen processing and presentation and MAPK signaling pathway（ko04010）， etc. There were also significant changes in the doses. The research indicated that RWE had a significant influence on Prevotella on intestinal tract of rat and also significantly affected the immune response of the liver. It also suggested that RWE can affect the body's health by interfering with the diversity of intestinal microbial and it had the potential to induce the aging of tumor cells and improve the immune function of the body.

Abstract:In order to improve the growth retardation caused by zinc deficiency， the zinc-sulfated oligosaccharide was produced by polysaccharides extracted from eucheuma. The improving effects of growth and development by zinc-sulfated oligosaccharide， zinc gluconate and zinc sulfate were compared. The dosage of zinc gluconate group and zinc sulfate group was 6.96 mg Zn/kg bw， and the dosages of zinc-sulfated oligosaccharide in low， medium and high dose group were 1.74， 3.48 and 6.96 mg Zn/kg bw， respectively. The growth and development of the mice were analyzed by food intake， body weight， the zinc contents and the activity of AKP in serum and liver， and the weights of liver， kidney， brain and testis. The antioxidant effects were expressed by MDA， SOD and T-AOC in the liver. The results showed that zinc-sulfated oligosaccharide could increase food intake， body weight， the zinc contents and the activity of AKP， the weights of liver， kidney， brain and testis， which exhibited good growth and development. On the other hand， higher activity of SOD and T-AOC and lower content of MDA indicated desirable antioxidant. The effect of medium dose of zinc-sulfated oligosaccharide was similar to that of zinc gluconate， and the effect of high dose was significant higher than that of the same dose of zinc gluconate， zinc sulfate.

Abstract:In order to observe the effect of dietary fiber on the contents of vitamin A and calcium in the blood of rats， Wistar rats were fed with common feed and the insoluble soybean dietary fiber. The results showed that the intake behavior of rats was inhibited and the satiety was increased， and the weight gain of rats was inhibited， so as to achieve the effect of weight control. But the contents of vitamin A and calcium in blood of rats in decreased， the rats fed daily dietary fiber intake of 500 mg/kg every day， in 55th day， the weight of rats in the blank group accounted for only 78.38%， at the same time， vitamin A in the blood decreased by 35.80%， calcium reduced by 51.21%.

Abstract:In order to explore whether egg oil works on gastric ulcer，to establish the mice peptic ulcer model by gavage acetic acid. By detect the ulcer area， Ulcer index， Ulcer inhibition rate， blood and stomach tissue of superoxide dismutase（SOD）， malondialdehyde （MDA）， serum tumor necrosis factor （TNF-α）， stomach tissue nitric oxide （NO）， stomach tissue endothelin-1 （ET-1） of mice， and other indicators to evaluate the effect of egg oil on chronic gastric ulcer. The results showed that： The biochemical indexes of serum and stomach in the high dose group of egg yolk oil were SOD （10.99 ±1.50） U/mg， tissue MDA （0.42 ± 0.04） U/mg， blood SOD （83.23 ± 4.55） U/mg， blood MDA （3.31±1.02） U/mg， tissue ET-1 （7.44 ± 1.52） U/mg， tissue NO （6.83 ± 1.57） U/mg， and tissue TNF-α（4.98 ± 0.87） U/mg compared with the model group， there were significant differences； compared with the normal control group， the indexes showed no significant difference； compared to the positive drug group there was significant difference in blood SOD， tissue NO， and tissue TNF-α. Thus， egg oil has good effect on the healing of digestive gastric ulcer in mice.

Abstract:Bifidobacterium longum subsp. longum BBMN68 was a probiotic separated from intestine in centenarians in Bama， Guangxi， China. The article used bioinformatics technique to analyze the oligosaccharide glycose hydrolase genes， and validated the usage of relevant oligosaccharides via growth experiment and RT-PCR. Results showed that BBMN68 had various glycoside hydrolases， which may potentially degrade oligosaccharides into monosaccharides including galactose， glucose， N-acetylglucosamine， N-acetylgalactosamine， fructose， mannose， arabinose and xylose. BBMN68 can grow in a variety of oligosaccharide mediums including XOS， GOS， IMO， D-maltose and FOS. Oligosaccharide transporter genes（BBMN68_74， BBMN68_75， BBMN68_217， BBMN68_925， etc.） were induced to express via RT-PCR in different experimental conditions.

Abstract:This article used transcriptomic analysis and bioinformatics analysis to study the differentially expressed genes at the transcriptional level after combining linoleic acid-induced human umbilical vein endothelial cells. The results showed that 126 genes were significantly changed， 28 of them were up-regulated and 98 genes were down-regulated. And the bioinformatics analysis showed that there were 54 significant differences in the gene expression of the cells， and 118 genes were significantly different from those of the gene. In addition， a total of 99 signaling pathways were detected， of which 7 pathways were significantly changed， including terpenoid skeletal biosynthetic pathways， steroid biosynthetic pathways and TNF signaling pathways. Finally， according to the PPI gene interaction pathway map， the target genes involved in different pathways were analyzed， including matrix metalloproteinase-3， FOS and TNF receptor associated factor-1.

Abstract:Microbial transglutaminase was used to modify wheat gliadin crude extracts（EXTs） or its enzymatic hydrolysis through cross-linking reaction. And this work mainly studied the improvement of the emulsion stability of wheat gliadin by comparing the addition of three different exogenous amino donors， ethylglycinate（Gly-O-Et）， 6-epsilon-aminocaproic acid（EACA） and monoethanolamine（MEA）. The results showed that the 2 h cross-linking products of unhydrolyzed EXTs reacting with Gly-O-Et showed the best emulsion stability. The 4 h cross-linking products of unhydrolyzed EXTs with EACA displayed the best emulsion stability. The 2 h cross-linking products of unhydrolyzed EXTs with MEA demonstrated the best emulsion stability. The characteristic analysis of the three cross-linking products showed that the MEA products had the smallest particle size under acidic condition while the structure of EACA products was the most stable， and according to the formula of absorption energy， the EACA products displayed the largest 3-phase contact angle.

Abstract:In this study， Bacillus cereus MBL13-U， which degrades bone collagen， was used as the original strain. The whole genome of B. cereus MBL13-U was sequenced， and the collagenase（ColM13） gene was cloned. The target gene was ligated with the expression vector pET30a of Escherichia coli and transferred into E. coli host strain BL21 to obtain an engineering strain pET30a-ColM13 / BL21 that degrades collagen. The molecular weight of the recombinant enzyme ColM13 expressed in heterologous was determined by SDS-PAGE， and the enzyme activity of the enzyme producing bacteria were studied under the different induction time and induced concentration. Finally， the best enzyme activity conditions of recombinant enzyme ColM13 were as follows： 6‰ IPTG （100 mmol/L）， 6 h at 37 ℃， the optimized enzyme activity was 64.99 U/mL， increased 4.25 times than the pre-optimization. And further through the hydrolysis ring test， full-wavelength ultraviolet scanning spectroscopy and scanning electron microscopy were validated experiments， indicating that the successful construction of engineering bacteria， which provided a new approach for the depth development and comprehensive utilization of animals’ bone resources in China.

Abstract:In the study DADS was selected as material， and the antibacterial activities and the minimal inhibitory concentration of DADS against non-O157 Shiga toxin-producing Escherichia coli CICC10670 were determined. Real-time quantitative reverse transcriptase-polymerase chain reaction was performed to evaluate the effect of DADS on the virulence factors stx2， eaeA and ehxA of E. coli. The effect of DADS as an inhibitor on the motility of Escherichia coli. The result showed that DADS can the higher inhibitory effect against E. coli. Subinhibitory concentrations of DADS inhibited the expression of stx2， eaeA and ehxA. The relative expression decreased to more than 85%， and a dose-dependent attenuation of stx2， eaeA and ehxA production was observed. DADS inhibited the ability of E. coli to swim in a dose-dependent manner at sub MIC concentrations. In summary， DADS has good antibacterial effect on the pathogenic E. coli and low concentration will inhibit expression of the virulence genes， DADS is suitable as a potential natural preservative， preventing food poisoning and extending the shelf life of food.

Abstract:Diallyl disulfide （DADS） is one typical sulfur flavor. This kind of sulfur flavor showed remarkable effect in antibacterial and anti-inflammatory， improving body immunity， preventing cardiovascular diseases and other health and pharmacological effects. However， most previous studies have focused on the antimicrobial activities of DADS， while relatively limited literature is available on their effect on gene expression. One of the four major foodborne pathogen， Listeria monocytogenes （LM） susceptible to food and lead to meningitis， septicemia and miscarriage and a series of malignant diseases. This study was undertaken to investigate the minimum inhibitory concentration （MIC） of DADS in repressing L. monocytogenes growth in vitro. Additionally， a comprehensive understanding of the transcriptional response of the virulence genes caused by DADS. The results showed that DADS could significantly inhibit the expression of virulence genes inlA， hlyA and prfA under sub-MIC， and the inhibitory effect showed a concentration dependent manner， hlyA and prfA are more sensitive to it.

Abstract:To analyze the growth of yeast and the formation of flavor compounds of Hongqu glutinous rice wine fermentation system were associated with the different lactic acid bacteria（Staphylococcus pasteuri， Leuconostoc mesenteroides， Pediococcus pentosaceus， Lactococcus lactis， Lactobacillus plantarum， Lactobacillus casei）. The results showed that except for L. casei， other systems could promote the growth of yeasts. The addition of lactic acid bacteria did not have significant influence on reducing sugar and ethanol in fermented end products， but the organic acid content was significantly increased. 34 volatile components were identified by HS-SPME-GC/MS. Further sensory evaluation of fermented end products the sensory score exhibited pronounced positive correlations with n-butyric acid， phenylacetaldehyde， 2-phenyl alcohol， isoamyl acetate， n-propanol and 1-nonyl alcohol； negative correlation with butyl acetate， octylic acid， ethyl lactate， ethyl acanate， ethyl octyl， butyl alcohol and 5-methylglycolic aldehyde. The study found that adding L. plantarum or L. casei could have adverse effects in brewing systems. P. pentosaceus has a certain improvement in the quality of Hongqu glutinous rice wine， and is a potentially superior lactic acid bacteria that can be used in the brewing of Hongqu glutinous rice wine.

Abstract:The saccharifying activity， liquefying activity and protease activity of Aspergillus niger AN19， Aspergillus flavus AF20， Aspergillus oryzae AO35， Rhizopus oryzae RO45， Aspergillus niger BCRC31494， Aspergillus flavus BCRC31654， Aspergillus oryzae BCRC30222 and Rhizopus oryzae BCRC32229 from separation of Fujian Hongqu glutinous rice wine and Taiwan biological resources research and conservation centre （BCRC） were measured and analyzed， and Aspergillus flavus AF20， Rhizopus oryzae RO45， Aspergillus niger BCRC31494 and Aspergillus oryzae BCRC30222 were finally selected. Four kinds of filamentous fungi for sugar fermentation， characteristics of enzyme production， and the two mixed fermentation enzyme production were researched， the results showed that the content of reducing sugar and the activity of amylase were higher in the culture medium of Rhizopus oryzae RO45； Rhizopus oryzae RO45 and Aspergillus oryzae BCRC30222， Rhizopus oryzae RO45 and Aspergillus flavus AF20 effectively improve the amylase activity were fermented for 7 days. In addition， Rhizopus oryzae RO45 and Aspergillus oryzae BCRC30222 effectively improve the protease activity and sugar content. The results provide important basic data for the improvement of traditional rice wine brewing process and the selection of excellent enzyme-producing strain.

Abstract:Objective： To investigate the optimization of fermentation conditions of a novel neutral protease produced by Bacillus cereus. Methods： The Plackett- Burman design was firstly used to screen the key factors influencing the activity of the novel neutral protease produced by Bacillus cereus， and then their optimal levels were further determined through the Box-Behnken response surface experimental design. Results： The main factors affecting the activity of the novel neutral protease of Bacillus cereus were glucose， peptone and pH. The compositions of the optimized fermentation medium and culture conditions were： glucose 35 g/L， peptone 40.38 g/L， pH 7.15， sodium chloride 15 g/L， magnesium sulfate 1.5 g/L， Tween-80 10 g/L， loaded volume 50 mL/250 mL， cell age 12 h， and fermentation time 36 h. Under the above conditions， the activity of the novel neutral protease produced by Bacillus cereus was up to 696.51 U/mL， a 1.93-fold increase than that in the original conditions. Conclusion： The results provide a good basis for industrial production and application of the novel neutral protease.

Abstract:In order to establish the optimal semi-solid fermentation conditions of defatted rice bran fermented by lactic acid bacteria and clarify the change of nutritional value of defatted rice bran before and after fermentation， the effect of lactic acid bacteria fermentation on the content of reducing sugars and soluble phenolics was chosen as the evaluation parameter in this paper. The results showed that Lactobacillus acidophilus and Lactobacillus plantarum selected as complex lactic acid bacteria had the best ability in reducing sugars and releasing phenolics during the fermentation of defatted rice bran. The optimal fermentation conditions were obtained through the single factor experiment as follows： 5.0% inoculation amount of complex lactic acid bacteria， ratio of strains 1∶1， fermentation temperature 35 ℃， fermentation time 36 h. Compared to the unfermented group， the soluble solid， carbohydrate， soluble dietary fiber， protein and total soluble phenolics content in fermented defatted rice bran was increased by 31.42%， 21.82%， 112.21%， 65.54% and 37.14%， respectively（P<0.05）. Moreover， the content of essential amid acid in protein of fermented defatted rice bran extract was increased by 21.23%， of which isoleucine， leucine， lysine， methionine， phenylalanine， valine was increased by 47.18%， 49.78%， 13.73%， 9.0%， 75.26%， 24.06%， respectively （P<0.05）. Meanwhile， the ratio of essential amino acid（EAA） to nonessential amino acid （NEAA） of fermented defatted rice bran extract was 0.48， and the score of ratio coefficient（SRC） of essential amino acid was closer to 100. The above results indicated that lactic acid bacteria fermentation significantly improved the nutrition value of defatted rice bran. This study could provide theoretical basis for biological utilization with high value of defatted rice bran.

Abstract:In order to develop 3D food printing material based on pea protein， the effects and mechanism of potato starch on pea protein 3D printing feasibility were discussed. The structure and properties of pea protein 3D printing material were analyzed by SEM， XRD， FT-IR， DSC and other methods. The results showed that the addition of potato starch significantly affected the structure， properties and feasibility of 3D printing of pea protein 3D， printed material， and changed the surface smoothness of 3D printed matter. Printable 3D printed material formula， pea protein content range of 50%-75%. Among them， the best 3D printing material formula， pea protein content is 50%， print 3D printing molding effect is good， realistic shape， high surface smoothness. This study provides a theoretical basis and direction for the development of 3D food printing materials， and provides technical reference and technical support for the actual production of pea protein 3D printing materials.

Abstract:In order to improve the characteristics of fish gelatin or sodium alginate single edible film， different ratios of sodium alginate/ fish gelatin complex were adopted to prepare the composite film. Glycerol（3%， w/w） was supplied as the plasticizer. Water vapor permeance， solubility， moisture content， chromatism values， tensile strength and antibacterial activity were taken into account to evaluate the film properties. Fish gelatin and sodium alginate single film were set as the control. The present research found that with the sodium alginate/ fish gelatin ratio increased from 1 ∶ 9 to 1 ∶ 1， the water vapor permeance rate of the composite film decreased from 6.19 gm-1d-1MPa-1 to 2.80 gm-1d-1MPa-1， while the solubility increased from 61.6% to 73.92%. Those meant that the water-resisting property and the solubility were greatly improved. In addition， the strength tensile of the film was improved significantly with the fish gelatin concentration increasing from 2.5% to 4.5%. Furthermore， the composite film reached the optimum tensile strength （458.00 g·f） at the fish gelatin concentration of 4.5%. Both single film and composite film showed great antimicrobial properties to Staphylococcus aureus and Escherichia coli.

Abstract:Rice bran， usually be used for the production of nutritional rice bran oil， is the main by-product of rice processing. But the utilization rate of rice bran is lower than 10% because of the rapid rancidity caused by rice bran lipase. Microwave treatment was used in this research. The aim of this study was to find the influences on the rice bran acid values， oryzanol contents， peroxide values and fatty acid compositions after microwave treatment. Results showed the microwave treatment reduced the lipase activity and restrained the increase of acid value significantly （P＜0.05）， especially for 6 min treatment， the acid value was still lower than 30 mg/g （KOH） in comparison to more than 155 mg/g （KOH） for the control group after 56 days storage. Furthermore， the oryzanol contents and fatty acid compositions were not influenced significantly （P＞0.05）， which indicated the rice bran oil was still in a good quality. Therefore， microwave treatment was a very good method for rice bran stabilization.

Abstract:The polyphenol compounds from azuki bean coats （Vigna angularis） were extracted by ultrasonic-assisted extraction. Response surface methodology was used to optimize the process parameters of ethanol concentration， ultrasound power， ultrasound time and liquid to solid ratio. The optimum technological parameters of ultrasonic extraction for azuki bean coat polyphenols were： ethanol concentration 60%， ultrasound power 360 W， ultrasound time 30 min and liquid to solid ratio 30 ∶ 1（mL/g）， which the polyphenols extraction were（145.28 ± 2.21） mg/g. The azuki bean coat polyphenols were determined by high performance liquid chromatography for 13 monomer phenolics： gallic acid， rutin， catechin， chlorogenic acid， proanthocyanidin B2， epicatechin， ferulic acid， isovitexin， vitexin， isorhamnetin， hyperoside， kaempferol， quercetin. The antioxidant test results showed that the 1，1-diphenyl-2-picrylhydrazyl （DPPH） free radicals， superoxide free radical scavenging capacity of the azuki bean coat polyphenols were slightly lower than VC， 2，2'-azino-bis（3-ehtylbenzothiazoline-6-sulfonic acid） diammonium salt radical （ABTS+·） free radicals， hydroxyl radical scavenging capacity were higher than VC， demonstrated that the polyphenol compounds extracted from the azuki bean coats has strong antioxidant activity and were great potential natural antioxidants for the development.

Abstract:In order to investigate the effect of extrusion treatment on the characteristics of infant rice powder in the dry process， this study analyzed the differences of physicochemical properties and the digestion characteristics of rice powder with four typical varieties of rice（Northeast rice， Indica rice， Thai rice， and Glutinous rice） by extrusion. The results showed that the starch composition among different rice varieties under some extruding conditions was significantly different （P<0.05）， as well the swelling degree， water absorption index and water solubility index. The content of resistant starch in indica rice was the highest， close to 15%， and the content of rapid digestion starch was less than 75% in glutinous rice. The pepsin digestibility and total protein digestibility of glutinous rice were lower than those of the other three kinds of rice powder， which may be due to the different structure and composition of protein in glutinous rice. The results of this study provide the theoretical basis for the application of extrusion technology in infant rice powder production and the effect on different rice varieties.

Abstract:Brown rice was micro-ground by dry and wet methods， and then mixed with gluten at ratio of 4 ∶ 1 to prepare the dough and bread. The effect of micro-grinding by dry and wet methods on the quality of dough and bread was studied. The results showed that the particle size of brown rice flour by dry and wet methods decreased with the increase of micro-grinding， and the damaged starch content of brown rice flour by wet method was less than that by dry method. The structure of dough by dry method became more compact， viscoelasticity of dough increased， specific volume and elasticity of bread decreased， and hardness and chewiness increased with the increase of micro-grinding time. On the other， the structure of dough by wet method became more compact， viscoelasticity of dough and specific volume of bread increased at first and then decreased， hardness and chewiness of bread increased， and elasticity of increased with the increase of micro-grinding time. The specific volume of bread was the largest， and the hardness and elasticity of bread was appropriate when the dry and wet grinding time was 15 min and 40 min， respectively.

Abstract:The effects of extruded modified wheat bran dietary fiber on quality of dumpling wrapper were analyzed in this study. Dumpling wrapper were made of mixed flour which containing dumpling flour and 0， 1%， 3%， 5% extruded modified wheat bran dietary fiber. The textural property， cooking property and sensory evaluation of cooked dumpling wrapper were tested. The results showed hardness， chewiness， gumminess of cooked dumpling wrapper were significantly positively correlated with content of extruded modified wheat bran； water absorption rate was significantly positively correlated and cooking loss rate was significantly negatively correlated with content of extruded modified wheat bran. The extruded modified wheat bran reduced the appearance， improved the taste and the overall sensory evaluation of dumpling wrapper. The quality of dumpling wrapper was better when the mixed flour contain 5% extruded modified wheat bran. The study can provide reference and theoretical basis for application of extruded modified wheat bran dietary fiber on dumpling wrapper.

Abstract:Objective： Investigating the effects of hairtail fishmeal on the quality of soy sauce koji. Method： Hairtail fishmeal was added to the preparation of Zhoushan traditional soy sauce koji， while changes in the numbers of the yeast colonies and Aspergillus oryzae spores were measured. Effects of hairtail fishmeal on the activity of koji protease in soy sauce were measured by Folin-phenol reagent method. Besides， effects of the hairtail fishmeal on the volatile components of the fermented soy sauce koji were investigated by gas chromatography-mass spectrometry （GC-MS）. Result： Adding appropriate amount of hairtail fishmeal promoted the growth of yeast and Aspergillus oryzae spores in the process of koji making（36 h）， especially the number of spores in each group reached more than 8.5×108. The protease activity in each treatment group was significantly higher than that in the control group（P＜0.05） except for 24 h. The amino nitrogen of soy sauce koji in each experimental group were higher than that in the control group for about 14.5%， 18.8%， and 19.4% in 30 h， respectively. There were 33 types of volatile components identified by GC-MS in each experimental group， among which， volatile components in the groups of 4% addition were 11.55% higher than that of the control group. Although the content was lower than that in the groups of 6% addition， there was a significant decrease in the components such as nonanal which could produce smell of fish. Conclusion： Adding appropriate amount of hairtail fishmeal can promote the growth of microorganism and the activity of protease in soy sauce koji. However， it did not show a significant effect on the colour， odor and fluidity of the soy sauce koji. Besides， it could also raise the content of the amino nitrogen. The addition of fishmeal had little effect on the kinds of volatile compounds in soy sauce koji， yet the excessive amount of fishmeal brought bad flavor to soy sauce koji.

Abstract:This paper reported the effects of compound enzyme on Acaudina molpadioides with the aim of tenderization. The results showed animal protein hydrolytic enzyme had the best effects in hydrolysis and the neutral protease had a light smell. The optimum parameters were as follows： amount of Acaudina molpadioides 4 g/100 mL， 40 ℃， ration of enzyme 1 ∶ 1， dosage of enzyme 6×103 IU/100 mL， pH 7， 1 h. After been proposed by compound enzyme， there were great changes in structure in protein fibers in Acaudina molpadioides， the protein fibers became loose， and the density of external layer structure reduced. On the contrary， though the content of polysaccharide decreased lightly， the content of saponin in Acaudina molpadioides， which was regarded as a biological material， doubled in growth after been proposed by compound enzyme.

Abstract:In order to provide further insight into the oxidation mechanism of red wines, browning degree, red hue, free SO2， redox potential and the changes of main index of two southern wild wines during the oxidation were analyzed under accelerated oxidation condition， and browning kinetics， the main influence factors and effects on the quality of wine were studied. The results showed that the browning of southern wild wines obeyed zero dynamic kinetic model equation， the oxidation resistance capacity of Guipu No. 1 wine was higher than the brier wine， but its red hue retention was lower than that in brier wine. The free SO2 of wine rapid declined, but the redox potential accelerated during accelerated oxidation, there is a significant negative relationship between the free SO2 and the redox potential. The Total acid and volatile acid of wines increased after accelerated oxidation for 30 days， but the pH value， the main antioxidant material such as anthocyanin, anthocyanin and total phenolic decreased significantly.

Abstract:The effect of 1-methylcyclopropene （1-MCP） treatment on controlling postharvest decay in Ziziphus mauritiana fruit and the possible mechanisms were investigated. The harvested “Zhongqin” Indian jujube （Ziziphus mauritiana Lamk. cv. Zhongqing） fruit were treated with 0 and 1.8 μL/L 1-MCP for 12 h respectively， and then stored at（15 ± 1） ℃. During storage， fruit decay index， disease index， activities of disease defense-related enzymes of“Zhongqin” Indian jujube， including chitinase （CHI）， β-1，3-glucanase （GLU）， phenylalanine ammonialyase （PAL） and the content of phenolics and lignin were determined. The results indicated that 1-MCP treatment had significantly lower decay index and disease index than control； CHI and GLU were rapidly synthesized at early storage which directly attack microbial cell wall together and form the first defensive line to pathogen； on the other hand PAL activities increased quickly leading the increasing phenolics and lignin content， which formed the structural barriers and the second defensive line to pathogen. These results suggest that the inhibition of postharvest disease of Indian jujube fruit by 1-MCP was related to the induction of defensive enzyme activities.

Abstract:To improve the storage period of freshwater fish floss， the tea polyphenol phospholipids complex （TPP-PL） was synthesized， and its solubility， slow-releasing potential， antioxidant activity， peroxide value and fatty acid composition were studied. The results showed that phospholipid coating can effectively improve the lipophilicity of tea polyphenols. In the chloroform-water and ethyl acetate-water solvent systems， the hydrophilic lipophilic partition coefficient K of TPP-PL and TPP were 150.8 and 21.33， respectively. The TPP-PL appears good slow-releasing potential. After 24 hours of storage， the in vitro releasing rate of TPP-PL was only 24% ± 3.6%， indicating that the TPP-PL has a good and sustained releasing capacity. In addition， the DPPH free radical scavenging ability and the ferric reducing antioxidant power of TPP-PL have a dose effect. The DPPH free radical scavenging ability of TPP-PL was similar with that of TPP due to the demulsification effect， while the ferric reducing antioxidant power of TPP-PL was slight lower than that of TPP. The TPP and TPP-PL were applied in the frying of freshwater fish floss. The peroxide value of the TPP treated fish floss is 50 meq/kg more than that of the TPP-PL treated fish floss after storage for 20 days. After frying the fish floss， the content of unsaturated fatty acids in fish meat was decreased， linoleic acid significantly reduced by 11.02%， the content of saturated fat increased， the content of stearic acid increased significantly by 23.28%， stearic acid increment （1.46%） and linoleic acid reduction （4.29%） of fish floss with TPP-PL were lower than stearic acid increment （12.05%） and linoleic acid reduction （8.26%） of fish floss with TPP. It demonstrated that the TPP-PL can prevent the lipid oxidation during the frying process and storage， extend the shelf-life， and maintain the nutrition of the fish floss. The TPP-PL has great potential in industrial development and utilization.

Abstract:Objective： The process of big-eye tuna in cold chain and logistic with temperature fluctuation were simulated respectively， the effects on color stability and oxidizing capacity of big-eye tuna during different logistic processes was researched. Methods： a* value， TBA， myoglobin oxidation state， myoglobin reductase， total phenol concentration （TPC）， ferric reducing antioxidant power （FRAP） were used to evaluate the quality of big-eye tuna during different logistic processes， the correlation and dynamic analysis among different parameters were also used for comparison. Results： The results showed that the color stability and oxidizing capacity are almost no change before 4 ℃ in cold chain group （CK）， but its changes significantly in logistic groups. a* value of L2 group is much more sensitive than other groups with the changing of temperature， the value was 2.43 and the value of lipid oxidation was reached 82.56% finally. Oxymyoglobin was declined significantly with the increase of myoglobin content， which the enzyme activity and color was affected by the change of temperature. TPC of all samples decreased 35%， FRAP of cold chain （CK） and logistic groups （L1\L2） decreased 16.15%， 48.21% and 64.78% respectively （P<0.05）. Correlation analysis showed that a* value can be used as an important index to evaluate the quality change of big-eye tuna， which was significantly related to TPC， FRAP， TBA， relative content of MMb and enzyme activity. From the results of dynamic analysis in food quality equation， it concluded that their variation degree was closely related with temperature fluctuation. Conclusion： The critical point of deterioration for big-eye tuna in logistic process（L1 and L2） is in sale after 48 h when it thawed from -55 ℃. Especially for L2 group， it was decreased significantly at 2 ℃.

Abstract:The enzymatic hydrolysates from the mandarin fish swim bladder， skin and bones was used for water retention on frozen mandarin fish. The degree of moisture loss slowed by the by-products hydrolysates on frozen mandarin fish was analyzed through soaking weight gain， defrosting loss rate and cooking loss rate. Using low field nuclear magnetic resonance spectrometer， texture analyzer， scanning electron microscopy（SEM）， the water binding status， texture characteristics and microstructure were measured respectively， to clarify the effect of by-products hydrolysates with salt on water binding capacity. The results showed that： the hydrolysates of swim bladder with 2.5% salt solution was effective in alleviating the defrosting loss rate of frozen mandarin fish and the decrease of cooking loss rate. The protective effect on frozen mandarin fish texture was remarkable. The integral area of movable water（T22） in mandarin fish is significantly larger than that in the blank group （P<0.05）， and also， the amount of intercept water in the muscle fiber was more than before treatment， which meant the overall fluidity weakened. The microstructure validates that the combined treatment of swim bladder hydrolysates with salt on frozen mandarin fish has a complete structure with strong muscle fibers and small gaps. Therefore， the quality of frozen mandarin fish can be maintained by the treatment of swim bladder hydrolysates with 2.5% salt solution， which can provide a theoretical basis for the development of a new type of phosphorus free water-retaining agent.

Abstract:Accurate quantitation of food allergens is the crucial technical guarantee for risk assessment and risk management of food allergy. Food allergens detection method in present national standards mainly based on polymerase chain reaction （PCR） and enzyme-linked immunosorbent assay （ELISA） method. Focusing on the shortcomings of the present methods， this paper emphatically introduces the mass spectrometry-based targeted proteomics and its application in the food allergen quantitation， analyzes the advantages， disadvantages and the application prospects of this technology in food allergens quantitation， facilitating the research and establishment of food allergens quantitation methods.

Abstract:Objective： To establish a rapid method for the detection and identification of Vibrio parahaemolyticus by matrix assisted laser desorption/ ionization time of flight mass spectrometry （MALDI-TOF-MS）. Methods： In order to verify the stability and repeatability， different mediums， culture times and sample handing methods were optimized. The 461 isolates of Vibrio parahaemolyticus was used as a reference to evaluate the credibility of MALDI-TOF-MS method and analysis on mass spectrometric profiles. Results： Taking 2%NaCl-Tryptic Soy Agar Base as the culture medium， the mass spectrum with strong signal and good repeatability was acquired after 37 ℃， 24 h. The results showed that more characteristic peak of protein with smooth baseline， less noise and higher signal-to-noise ratio were obtained by ethanol/ formic acid treatment method. The 461 isolates of Vibrio parahaemolyticus was 97.6% consistency at the species level. Conclusion： MALDI-TOF-MS is a fast and accurate method for the identification of V. parahaemolyticus by MALDI-TOF-MS， and it can be used for routine detection because of its good stability and repeatability.

Abstract:As a common human pathogen， Staphylococcus aureus （S. aureus） can contaminate food through various means and lead to S. aureus food poisoning （SFP）. The secretion of Staphylococcal enterotoxins （SE） in S. aureus can greatly increase its invasion and pathogenicity. By comparing the carrying and expression of the SE genes， it’s aimed to lay a foundation for further analysis of the relationship between the expression of SE genes and environmental conditions， so as to provide theoretical and data support for SFP prevention and control. In this study， PCR and 3MTMTecraTM Staph enterotoxin ID test were used to detect the carrying and expression of 5 traditional SE （SEA-SEE） genes in 33 foodborne S. aureus isolates. The results showed that the detection rate of SEs genes was 100%， with the highest and lowest carrying rates of seb （48.48%， 16/33） and see （9.09%， 3/33）， respectively. Only 63.64% （21/33） of these isolates had expressed SEs. It is proved that the carrying of SEs doesn’t mean its correct expression of the toxin protein； corresponding system regulation and appropriate environmental factors may be also needed.

Abstract:To investigate the application of immunomagnetic dextrin microspheres for rapid isolation and detection of Listeria monocytogenes. The magnetic dextrin microspheres were activated by epichlorohydrin and then crosslinked with antibodies to prepare immunomagnetic dextrin microspheres. The synthesis conditions were optimized by single factor and orthogonal tests. To capture a single extended Listeria monocytogenes using immunomagnetic microspheres synthesized cyclodextrin， under external magnetic field， the magnetic enrichment of immune bacterial DNA extraction， dextrin microspheres， amplified by PCR， agarose gel electrophoresis. The results show that the best condition is the activation reaction of epichlorohydrin dosage is 0.4 mL/g， the concentration of NaOH is 2.0 mol/L， the reaction time is 5 h； the optimal synthesis conditions of preparation of immunomagnetic microspheres is antibody dextrin mass concentration is 1.0 mg/mL， the reaction temperature is 28 ℃， the reaction time is 2.5 h； capture Listeria bacteria the best dosage of immunomagnetic microspheres， dextrin as the best of 100 μL， the capture time is 1 h. The results showed that the immunomagnetic dextrin microspheres could effectively and rapidly capture the single Listeria strain and amplify the specific products. The detection limit could reach 10 single Listeria strains per mL of bacteria.

Abstract:In this paper， solid phase microextraction （SPME） combined GC-MS （SPEM/GC-MS） was used to identify the composition of the volatile compounds produced by fusarium pose in different culture periods. The results showed that different volatile compounds were produced of aldehydes， alcohols， ketones， acids and aromatic compounds in different culture stages. And at the same time the volatile flavor compounds of barley and finished malt has a high degree of similarity. However， it had an influence on the malt flavor that was mainly reflected in content of flavor compounds， did not produce new flavor metabolic compounds. Therefore， fusarium pose on the composition of malt flavor and the formation will have a certain impact.

Abstract:To isolate and track the active substances against citrus blue and green mold from wide Gymnopus sp. （0612-9）. Methods： The phase silica gel column chromatography， ODS column chromatography and semi-preparative HPLC were adopted to separate its active constituents. A developed TLC-bioautography （agar casting） was invented to track these active constituents with verification from the Oxford cup method， TLC-UV fluorescence method， colorimetric method with 10% sulfuric acid-ethanol. Results： Five substances were prepared. There were four antifungal active substances （Ⅰ1.1，Ⅰ2， Ⅰ3 andⅡ） tracked by the way of the developed TLC-bioautography. Detect able amount was even less than 18.6 μg/mL. Conclusion： The method has the advantages of high clarity and accuracy， and is suitable for guiding the separation of moderately polar active substances such as the antifungal active substances from Gymnopus sp.

Abstract:In order to improve the nutritional value of meat products and increase the flavor of meat products， the method of microbial fermentation was used to develop new kinds of meat products. However， because of the bad microorganism in the fermentation system or the fermentation raw material itself， there may be some non-health factors in the fermented food， which may harm human health. In this review， the formation mechanism and harm of endogenous unhealthy factors such as aldehydes and polycyclic aromatic hydrocarbons derived from the processing of fermented meat products， as well as exogenous unhealthy factors such as biogenic amines and nitrosamines related to microorganisms were discussed， and the main strategies to control the generation of unhealthy factors are expounded from two aspects of traditional methods and biotechnological means， aiming at the industrial production of fermented meat products. It can effectively reduce the harm of non-health factors， improve food safety and promote the healthy development of fermented meat products industry.

Abstract:The prediction of protein flexible region provided a theoretical basis of the relationship between the soybean protein interface function and the structural activity. The rigidity and flexibility of protein structure affected the engineering characteristics， nutritional properties and biological functions of proteins. The protein flexibility reflected the movement of the protein conformation， and functional properties, such as solubility， emulsifying properties and foaming properties. Meanwhile the protein flexibility determined the characteristics of flexible region and the interface structure, which explored the adsorption structure of soy protein rearrangement at the interface. It has had an important practical significance of soybean protein processing and flexible interface functionality.

Abstract:The structure of polysaccharides from Ganoderma （PSG） are complicated and diversified. However， due to the excellent bioactivities， PSG have attracted extensive attention. Structure is the fundamental for the bioactivity of PSG. In recent years， lots of research work were devoted to the structural characterization in order to establish the structure-bioactivity relationship of PSG. This paper provided a comprehensive overview of research on the structure of PSG. The chemical composition， primary structure and solution conformation were highlighted. Based on the modern instrumental analysis， the methodology for the structural characterization of PSG have also been reviewed， which were expected to provide references for the deeply study on the primary and advanced structure of PSG.

Abstract:Accurate quantitation of food allergens is the crucial technical guarantee for risk assessment and risk management of food allergy. Food allergens detection method in present national standards mainly based on polymerase chain reaction （PCR） and enzyme-linked immunosorbent assay （ELISA） method. Focusing on the shortcomings of the pre鄄 sent methods， this paper emphatically introduces the mass spectrometry-based targeted proteomics and its application in the food allergen quantitation， analyzes the advantages， disadvantages and the application prospects of this technology in food allergens quantitation， facilitating the research and establishment of food allergens quantitation methods.

Abstract:Lipid， which has many biological functions and nutritional functions， is one of the major food nutrients. There are many conventional methods in the analysis of lipid separation and analysis. As an emerging method， the silver ion-composite complexation technology has better selectivity， and can improve the yield and purity of the product. This paper mainly reviews the research status of the silver ion-composite complexation technology in the separation and analysis of lipid from three aspects. They are the mechanism of the silver ion-composite complexation technology， the methods of extracting lipids with silver ions， and the application of silver ions in different biological samples， respectively. In the meantime， it also explores the huge development space of silver ion-composite complexation technology in the separation and analysis of lipids.