Abstract:Food endogenous enzymes， present in the interior of food materials， can adversely affect the texture， flavor， and nutrition during food processing and storage， thereby inducing the deterioration of food materials. In order to prolong the shelf life of products， it is of great significance to effectively control the endogenous enzyme activity in food industry. In fact， compared with traditional thermal processing， non-thermal processing technologies represented by ultra high pressure， ultrasound， irradiation， plasma and pulsed electric field can effectively blunt enzymes while retaining the original sensory and nutritional properties of food. Therefore， this paper summarizes the recent literature reports on the control of endogenous enzymes in food by non-thermal processing technologies at home and abroad， states the different mechanisms of non-thermal processing technologies on food endogenous enzymes， and put forward several future research directions based on the above， in the hope of providing some help for their practical applications in food processing and preservation.

Abstract:Allicin （Diallyl thiosulfinate）， has a broad-spectrum bacteriostatic， tumor-inhibiting and antioxidant activity. However， allicin is extremely unstable. and easily degraded into various organic sulfur compounds， which greatly reduces its activity. Studies have shown that the disulfide bond conjugate formed by allicin and whey protein isolate could significantly enhance the stability of allicin. In this paper， the in vitro simulated digestion characteristics of the allicin extract and disulfide conjugates were studied. Results showed that after simulated digestion of allicin and whey protein isolate conjugates， the sulfur compound composition were the same as the digestion product of allicin extract. The results indicated that the combination rate of allicin to protein would not affect the release of allicin active components. 3-vinyl-1， 2-dithiocyclohexe-4-ene was released mainly during simulated gastric digestion， while diallyl disulfide was released mainly during simulated intestinal digestion. Combined with allicin did not affect the degree of hydrolysis of whey isolate during simulated gastrointestinal digestion. Compared with protein， the content of small molecular weight components in the digested product of the conjugates increased， indicating that the conjugates were more easily absorbed and utilized than the protein.

Abstract:This research was conducted by right of adopting anti-solvent method to prepare two kinds of water-soluble β-carotene nanoparticles and conducting the research of its physicochemical properties and in vitro digestive characteristics based on the materials of whey protein nanofibrils and two polysaccharides including inulin and hyaluronic acid. The results showed that the Zeta potential of the WPN/Inu/BC and WPN/HA/BC were （+48.27±0.65） mV and （+44.83±0.8） mV as well as the encapsulation efficiencies were （94.34±1.35）% and （99.02±0.17）%， respectively； the DPPH free radical scavenging activity were （61.20%±2.08）% and （68.85%±1.84）% and the half-lives of BC in WPN/Inu/BC and WPN/HA/BC composite particles were 15 d and 16 d， respectively. Fluorescence spectra showed that whey protein nanofibrils compounded with polysaccharides were exposed more hydrophobic groups to better compound with BC. Fourier-transform infrared spectroscopy indicated that some absorption peaks of polysaccharides and β-carotene shifted， suggesting the formation of interaction among whey protein nanofibrils． In vitro simulated digestion experiments show that WPN/polysaccharide/BC composite particles had good controlled release ability.

Abstract:The aim of this study is to evaluate the cytoprotection and its mechanisms of blueberry anthocyanins （BA） on hydrogen peroxide（H2O2）-induced oxidative damage in A549 cells. The survival rate of A549 cells was determined by MTT. MDA levels and the activities of GSH-Px， SOD and CAT were detected by ELISA. The level of intracellular reactive oxygen species （ROS） was monitored by the DCFH-DA. The apoptosis rate was measured by flow cytometry. RT-PCR was employed to determine mRNA relative expression levels of antioxidant enzymes and apoptosis related proteins in A549 cells. Finally， western blot was used to measure the relative expression levels of apoptosis related proteins. The results showed that H2O2 concentration and treatment time were 400 μmol/L and 24 h， respectively， to establish A549 cells oxidative damage model. BA concentration of 30， 60 and 90 mg/mL had no toxic effect on A549 cells. BA could significantly inhibit the decrease of survival rate of A549 cells induced by H2O2 （P<0.05）， decrease apoptosis rate， the levels of MDA and intracellular ROS（P<0.05）， increase the activities and mRNA relative expression levels of GSH-Px， SOD and CAT （P<0.05）， and significantly up regulate the ratio of Bcl-2/Bax and down regulate the mRNA and proteins relative expression levels of cytochrome c， caspase-9 and caspase-3（P<0.05）. BA can repair and protect A549 cells from oxidative damage induced by H2O2， and its mechanism may be related to inhibiting the expression of apoptosis pathway related proteins， increasing the activities of intracellular antioxidant enzymes， clearing excessive ROS and reducing the rate of apoptosis.

Abstract:The content of formaldehyde in squid is high and formaldehyde can cross-link with protein， which leads to the decrease of protein quality. It is of great significance to delay the decrease of protein by adding some natural products. The squid muscle-TMAOase simulation system was constructed to investigate the effect of catechin on protein functional properties in squid muscle. The changes of color difference value， water holding capacity， solubility， particle size， turbidity， gelation ability and gel strength were measured. At the same time， the effects of （+）-catechins on the functional properties of squid protein were discussed. The results showed that （+）-catechins had an inhibitory effect on TMAO decreasing and significantly reduced the content of FA and DMA. Catechin protects the color of squid meat. Low concentration of catechins （20， 40， 60 μmol/g） could promote the solubility and gelation of squid MP， and it could inhibit the increase of turbidity and increase of particle size. High concentrations of （+）-catechins （80， 100 μmol/g） could inhibit the functional properties of squid myofibrillar protein. Therefore， the optimal catechin addition for maintaining protein functional properties was 60 μmol/g.

Abstract:To explore the effect of black bean protein isolate on the gel properties and microstructure of corn starch with different amylose/amylopectin ratio. Common starch （CS） and high amylopectin starch （HAS） derived from corn were used as raw materials， the effect of adding black bean protein isolate（BBPI）（10 ∶ 0，9.5 ∶ 0.5，9.0 ∶ 1.0，8.5 ∶ 1.5，8.0 ∶ 2.0， CS （HAS）/BBPI） on the gelatinization， dynamic rheological properties， static rheological properties， texture properties and microstructure of the blend system was discussed. The results showed that the addition of BBPI had a significant effect on the gel and structural properties of CS（HAS）/BBPI system， and the effect on the CS system was greater. With the increase of the proportion of BBPI， the peak viscosity and retrogradation value of CS/BBPI and HAS/BBPI systems were decreased gradually， and the pasting time was delayed； the storage modulus and loss modulus of the system gradually reduced， and the tanδ increased first and then decreased， the gel strength was weakened and the shear stress of the system reduced to varying degrees； the hardness and cohesiveness of gel system were decreased. Microscopic morphology characterization found that the CS（HAS）/BBPI gel network structure less dense， blurred in outline， larger pores， thinner pore walls and debris aggregation appeared with adding BBPI. Therefore， in the process of starch-based food processing，BBPI could be added in an appropriate amount to reduce the degree of product retrogradation and improve product nutrition and quality.

Abstract:Self-assembled protein nanofibrils have attracted much attention due to their unique functional and biological characteristics. In this paper， cold-set gel was formed by adding CaCl2 and NaCl to soy protein isolate（SPI） fibrillated solution. The effect of various protein concentrations and ion concentrations on the properties of cold gels were investigated. Rheological measurements and the fitting results of Percolation model indicated that the critical percolation concentration（cp） of cold gelation was much lower than that of heat-induced fibril gelation. The lowest value of cp was obtained when the concentration of CaCl2 and NaCl was 30 mmol/L and 150 mmol/L， respectively. These gels showed isotropic force percolation and a homogeneous network. The increasing SPI concentration resulted in an increase of storage modulus （G′）， hardness and water-holding capacity（WHC）， as well， required a lower ion concentration to induce the gelation. At low ionic strength （CaCl2<50 mmol/L， NaCl<150 mmol/L）， the greater the ionic strength， the greater G′， hardness and WHC. With increasing salt concentration， G′， hardness and WHC presented decreasing trend. At the same ionic strength， cp of NaCl induced gels was higher than that of CaCl2 induced gels， which illustrated that salt bridges formation was the driving force to form cold gel rather.

Abstract:The inhibitory effects of garlic oil self-microemulsion（GO-SMEDDS） on Escherichia coli， Staphylococcus aureus， Bacillus subtilis， Pseudomonas aeruginosa， Candida albicans and Saccharomyces cerevisiae were investigated in this paper. The minimum inhibitory concentration （MIC） and the minimum bactericidal concentration （MBC） of GO-SMEDDS were determined by measuring the diameter of the inhibitory circle. Escherichia coli and Staphylococcus aureus were applied to use as test strains， and then the inhibitory effect of GO-SMEDDS on bacteria was evaluated by the combination of morphology， electrical conductivity and the activity of Alkaline phosphatase（AKP）， Alanine Aminotransferase （ALT） and Aspartic Transaminase（AST）. The results indicated that the potential ability of the bacteriostatic effects of GO-SMEDDS were in high to low order as follows： fungi， gram-positive bacteria and gram-negative bacteria. The MIC of GO-SMEDDS against Escherichia coli and Staphylococcus aureus were 1.875 mg/mL and 0.469 mg/mL， respectively， and the MBC were 3.750 mg/mL and 0.938 mg/mL， respectively. The antibacterial mechanism of GO-SMEDDS on Escherichia coli and Staphylococcus aureus is that the cell walls and membranes are damaged， which causes the leakage of AKP， ALT， AST in the bacteria cells， thus leading to the death of the bacteria.

Abstract:The filter paper method was used to determine the diameter of inhibition zone （DIZ） of berberine against Escherichia coli， Bacillus subtilis， Staphylococcus aureus and Salmonella， and the minimum inhibitory concentration （MIC） was determined by the double dilution method to evaluate its antibacterial activity. The stability of berberine was determined by studying the effects of temperature， pH and ultraviolet on the rate of change of berberine's antibacterial activity. In addition， the influence of berberine on bacterial protein was determined by measuring the protein concentration inside and outside the bacterial cell and performing polyacrylamide gel electrophoresis （SDS-PAGE）. The results showed that berberine had certain antibacterial effects on the four tested bacteria. The diameter of the inhibition zone against Escherichia coli， Bacillus subtilis， Staphylococcus aureus and Salmonella was （11.6±0.11）mm， （10.1±0.18）mm， （10.2±0.14） mm and （9.8±0.14） mm respectively. The minimum inhibitory concentration is 2.40， 3.60， 3.30 and 3.945 mg/mL respectively. The antibacterial effect on Escherichia coli is more significant. Ultraviolet almost had no effect on the antibacterial activity of berberine. Strong acid， strong alkali or high temperature can destroy the structure of part berberine and reduced its antibacterial activity； The intracellular protein concentration of bacteria added with berberine decreased， while the extracellular protein concentration increased. Calculation of the total concentration of cell protein and SDS-PAGE analysis showed that berberine can inhibit protein synthesis.

Abstract:In this paper， the effects of aronia melanocarpa polyphenols （AMP） from aronia melanocarpa fructus on blood pressure regulation and intestinal flora in rats with hypertension induced by high-salt and high-sugar diet were investigated. After Waster rats were fed with 20% fructose water and 5% NaCl for 21 days， their feces were collected for intestinal flora richness analysis， flora analysis， Heatmap analysis and comparative analysis of the COG database. The results showed that AMP had a positive effect on hypertension， and the antihypertensive effect of polyphenols does not simply increase with the increase of concentration. And medium dose AMP （The concentration is 1.4 mg/kg， and the daily intragastric dose is 7.5 mL/kg） had the best antihypertensive effect， the antihypertensive effect reached 11.6%. In addition， AMP can not only regulate the intestinal microenvironment， but also improve the intestinal function of hypertension rats， which is beneficial to improve the therapeutic effect of hypertension diseases. Compared with conventional antihypertensive drugs， AMP had less effect on intestinal flora， and the richness of some beneficial bacteria was increased， such as Lactobacillaceae increased by 59.2% respectively compared with the normal group. Therefore， this study provides theoretical basis for the use of AMP as functional factors in the regulation of hypertension and the preparation of relevant functional foods

Abstract:Diarrhea is one of the common refractory symptoms in patients with depression. Probiotics are effective in alleviating common diarrhea， but the effect of probiotics on diarrhea in depressed patients remains unclear. In this study， the effect of Lactobacillus paracasei L9（L9） on diarrhea in rats with depression was investigated by using a rat model induced by chronic mild stress （CMS）. The results showed that， compared with the control group， CMS rats showed lower sucrose preference， more immobility in force swimming test and less activity in center zone of open field test. Meanwhile， the number of stool pallets， dry weight and water content of stool were increased， and the transit time of the whole gut was shortened in CMS rats. These results indicated CMS induced depressive-like behavior which accompanied by diarrhea-like symptoms in rats. L9 administration significantly decreased the number of stool pallets， dry weight， and water content of stool， and increased the whole gut transit time in depressed rats with diarrhea. Furthermore， it was found that the mRNA level of 5-HT4 receptors in the colon of depression and diarrhea rats was abnormally increased. After intervention by L9， the transcription level of 5-HT4 receptors was significantly reduced.

Abstract:The intestinal flora disturbance animal model was established by intraperitoneal injection of lincomycin hydrochloride to mice. The effect of fermented pea peptide on the structure and diversity of intestinal bacteria was determined based on 16s rRNA amplicon sequencing technology， and the protective effect on intestinal mucosa was investigated by HE staining of the colon of mice. The groups of pea protein， pea peptide and enzymatic pea protein powder with or without probiotics were set up to further explore the advantages of fermented pea peptide in regulating the structure and diversity of intestinal flora. The results show that lincomycin hydrochloride reduced the diversity and richness of intestinal flora in mice accompanied by an increase in the proportion of firmicutes and bacteroides. Moreover， the colonic mucosa of the mice was severely damaged， and the number of goblet cells decreased so that the mucosal barrier was destroyed. Fermentation of pea peptide could increase the species diversity and richness of intestinal bacteria， and when the intragastric dose was 1.6 g/kg， fecal flora diversity was most similar to that of the control group. In addition， HE staining results showed that fermentation pea peptide could increase the number of goblet cells， reduce the infiltration of inflammatory cells， and have a good protective effect on the colonic mucosa. Therefore， fermented pea peptide has a certain role in regulating the composition of intestinal flora.

Abstract:In view of the current weak research and development foundation of functional dairy products in China， the status of traditional yogurt bacteria yoghurt are mostly used in fermented dietary fiber yoghurt. In this paper， the effects of ratio of material to water and homogenization time on the pH value and stability of bamboo shoot dietary fiber juice were studied by full factorial central composite design. With 10 newly self-selected probiotics used as test strains， Lactobacillus bulgaricus and Streptococcus thermophilus as control strains， the strains were screened for the first time by studying the growth activity and acidogenic properties of the strain in the dietary fiber juice of bamboo shoots. The strains were rescreened by analyzing the sensory quality of the initial screening strains fermented preliminary bamboo shoot dietary fiber milk medium. The laxative function of bamboo shoot dietary fiber yoghurt fermented by rescreening strains was studied. The results show that having obtained a dietary fiber juice of bamboo shoots of uniform， stable， pH value of 6.34， which is fit for the growth and reproduction of lactic acid bacteria， through the ratio of bamboo shoot dietary fiber to water of 1 ∶ 10 and homogeneous 15 min. After preliminary screening and rescreening， 3 strains of probiotic lactic acid bacteria： Lactobacillus plantarum 07-191， Lactobacillus rhamnosus 05-28， and Lactobacillus casei 05-21 were obtained； When they were respectively fermented in bamboo shoot dietary fiber juice for 12 h at 37 ℃， the viable counts were 1.77×109， 2.76×109 and 1.59×109 CFU/mL， the pH values were 4.51， 4.68 and 4.75， the titratable acidity were 53.2， 56.2 and 54.6 °T， respectively， and the flavor of the fermented preliminary bamboo shoot dietary fiber milk medium were better than other strains. So the two probiotics are suitable for fermenting bamboo shoot dietary fiber yogurt. The bamboo shoot dietary fiber yoghurt product fermented by rescreening probiotics can promote the experimented mice intestinal propulsion， shorten the defecation time， increase the number and amount of defecation. That is， the bamboo shoot dietary fiber yoghurt has a laxative function. This study provides a feasible basis for the further development and industrial production of probiotic lactic acid bacteria fermented bamboo fiber dietary functional yoghurt products， thereby increasing the utilization and value of bamboo shoots， opening up new ways to utilize bamboo shoot resources， and also provides reference guide for the research and development of other dietary fiber functional products fermented by probiotics.

Abstract:Objective： This work was to explore the repaired position of dietary fiber on lipid metabolism shifts caused by gut microbiome dysbiosis. Methods： We built the animal model for the study with gut microbiome dysbiosis administrated by i.g. with CRO and intervened by inulin. Gut microbiome was analyzed by high throughput sequencing and bioinformatics analyses of bacteria. The composition of fatty acids and short chain fatty acids（SCFAs） were determined by gas chromatography. Blood lipids and bile acids were assayed by kit and UPLC-MS/MS， respectively. Results： Inulin improved the profiles of gut microbiome and repaired the lipids metabolism shifts from gut microbiome dysbiosis. SCFAs were remarkably high after treatment by inulin. Besides， inulin regulated fatty acids metabolism and partially repaired bile acid profiles. Conclusion： It was recommended that inulin repaired lipid metabolism shifts from gut microbiome dysbiosis via bile acids-FXR pathway.

Abstract:Objective： To evaluate the improvement effect of oyster peptide and perilla seed peptide and their combination on sexual function damage in rats through the changes of serum hormone levels， kidney and testis organ index， oxidative stress state and tissue structure changes of kidney and testis. Methods： Preparation of oyster peptide and perilla seed peptide， the amino acid composition and relative molecular mass of the two were detected； rats were injected intraperitoneally with cyclophosphamide to establish a model of sexual function injury， and different doses of peptides and compounding were used to evaluate rat kidneys and testis index， to detect rat serum related indexes， oxidative stress state and tissue structure changes of kidney and testis， and analyze the effect of peptides on the above indexes of model rats. Results： Oyster peptide， perilla seed peptide and compound group can increase the serum index and organ index of model rats to varying degrees， improve the oxidative stress state of kidney and testis and regulate the pathological morphology. Conclusion： Oyster peptide and perilla seed peptide and the compound pair have a certain improvement and regulation effect on the sexual function of rats， the compound effect of the two is better than the single peptide intervention group.

Abstract:Sea bream back muscles were thawed using microwave thaw （MT）， far infrared thawing （FT）， chitosan magnetic nanomicrowave thaw （CMT）， and chitosan magnetic nano-far infrared thaw （CFT）， respectively. The thermal stability and viscoelasticity were applied to DSC and dynamic rheology. Myofibrillin from fish block muscle was extracted to determine Raman spectroscopy， UV absorption spectrum， intrinsic fluorescence spectrum， and particle size， analyzing the spatial conformation and aggregation of proteins. The water distribution and microstructure were determined by using low-field NMR techniques and SEM. The results show that the CMT treatment has the lowest juice loss rate， which effectively maintains the hardness， elasticity and viscosity of the fish， and can form a relatively ideal and stable network structure. Meanwhile， its myofibrulin solution structure is relatively stable. Both CFT and CMT treatments retain a tightly ordered microstructure and overall a more stable tertiary structure than FT and MT treatments， slowing protein oxidation while maintaining strong system stability. Therefore， CMT and CFT treatment can be used to improve protein physicochemical properties during thawing.

Abstract:To study the dissolution of fish constituents and its effect on the quality of surimi during ozone water rinsing， water and ozone water were used for three rinses of silver carp respectively， and the contents of fish constituents in the three rinses， the odor and quality characteristics of silver carp surimi after different rinses were determined. Results showed that fat， ash， salt soluble protein and soluble protein in an ozone rinsing dissolubility was far more than twice and three times rinse（P<0.05）， the amount of fat and ash in ozone rinsing liquid was larger than that in water （P<0.05）， and the amount of water-soluble protein and salt-soluble protein in ozone rinsing liquid was smaller than that in water （P<0.05）. SDS indicated that water-soluble protein was the main protein extracted by rinsing. The strength of surimi gel was the highest after one rinse（P<0.05）， and the whiteness of surimi gel increased with the increase of the number of rinsing times. The electronic nose showed that the ability of ozone rinsing to remove the odor was equivalent to that of clean water rinsing （P>0.05）， but the more ozone rinsing times， the more rancid fish surimi. Correlation analysis showed that the breaking force， breaking distance， gel strength and whiteness of surimi quality were significantly correlated with the content of salt-soluble protein and water-soluble protein in the rinsed components. In conclusion， the dissolution of protein components during the rinsing process affects the quality of surimi， and ozone rinsing reduces the dissolution of salt-soluble protein and improves the quality of surimi gel.

Abstract:Objective： The preparation of Bifidobacterium lactobacillus Probio-M8 microcapsules by vacuum low temperature spray drying was studied in this paper. Methods： The optimum process conditions were determined by single factor， orthogonal experiments and Box-Behnken response surface tests. The changes in the fatty acid composition of the bacterial cell membrane before and after drying was analyzed by the gas chromatographic analysis. The impact of vacuum low temperature spray drying on the membrane integrity was investigated by the flow cytometry. The microcapsule morphological structure was observed through scanning electron microscopy. And the glass translation temperature of this microcapsule was determined by the differential scanning calorimetry. Results： It was found that the optimum spray processing parameters were inlet air temperature of 80 ℃， material flow of 9 mL/min and nozzle diameter of 1.5 mm； the best formulation of protective agent was 13% skim milk， 10% maltodextrin and 7% monosodium glutamate. Under the optimum conditions of spray drying， the survival rate of Probio-M8 was 78.34%， the microcapsule had complete structure and its state was glassy at room temperature， the integrity of cell membrane was also significantly improved. After drying， the UFA/SFA ratio of fatty acids in cell membrane increased by 0.44， maintaining the fluidity of the cell membrane. Conclusion： By optimizing the process conditions， this experiment significantly maintained the biological activity of the bacteria， and provided a technical scheme for the Probio-M8 microcapsules with low energy consumption and high activity.

Abstract:To study the effect of different of process parameters on the enzymatic effect and quality of kiwifruit slices， establish a mathematical model and process optimization， to provide a theoretical basis for the application of RF technology in the enzymatic treatment of kiwifruit slices. Fresh kiwi fruit slices as the research object， the radio frequency plate spacing， radio frequency temperature， holding time as factors， the physicochemical indexes and enzyme inactivation rate of kiwifruit tablets were selected as response values for response surface test， the models of enzyme inactivation rate and physicochemical characteristics of kiwifruit slices were established based on the extracted physicochemical characteristic indexes of kiwifruit slices. The results showed the physicochemical characteristic indexes were weight loss rate， ?驻E value， and the hardness. The optimal parameters for thermalassisted ultrasonic treatment of kiwi slices were as follows： the radio frequency plate spacing is 70 mm， the holding time is 0 min， and the radio frequency temperature is 70 ℃. Under this process， the activity of peroxidase and polyphenol oxidase in fresh-cut kiwi slices is 11.57% and 21.03% respectively， the weight loss rate is 3.08%， the ?驻E value is 0.76， and the hardness is 24.72 g. The radio frequency treatment of kiwifruit slices has the advantages of fast heating rate and significant enzyme killing effect. The quality of kiwifruit slices after treatment is better. The radio frequency treatment can be used in the enzyme killing process of kiwifruit slices.

Abstract:For the purpose of studying the scientific design scope of fat-soluble vitamins A， D， E and K in infant formula milk powder for Chinese babies and providing reference for R & D personnel. Firstly， the test values from 11 different laboratories for the same batch of products were analyzed， the test deviations of vitamin A， D， E and K for formula design were determined to be 15%， 15%， 25% and 20%， respectively. Secondly， nutrient content in breast milk， adequate intakes， and regulation requirements for infant formula milk powder were compared and analyzed， the formula designing target values of vitamin A， D， E， and K were determined to be 60 μg RE/100 kcal， 2 μg/100 kcal， 0.6 mg α-TE/100 kcal， and 4.2 μg/100 kcal， respectively. Thirdly， reasonable nutrient design ranges were calculated by the determined target values of formula design， nutrient shelf life loss rate and detection deviation among different laboratories， and compared with tolerable upper intake level， the distribution of nutrients content of products that sold in China， meanwhile， the nutritional status of infants aged 0 to 6 months were taken into account. Finally， the scientific design range of fat-soluble vitamins A， D， E and K in Chinese infant formula milk powder was determined to be 100-120 μg RE/100 kcal， 3.3-4 μg/100 kcal， 1.2-2.5mg α-TE/100 kcal and 9.3-12 μg/100 kcal respectively.

Abstract:In order to study the effect of modified atmosphere packaging （MAP） on soft-boiled chicken， the effect of degree of empty and gas proportions on the soft-boiled chicken during storage were systematically analyzed in this study， including the aerobic plate count， physical-chemical （texture， chromaticity， volatile flavor， packaging film concave degree） and sensory indexes （color， smell， taste， texture）， accurately determine the optimal technical parameters of modified atmosphere packaging， as well as the freshness and shelf-life extension of soft-boiled chicken under the current logistics conditions. The optimal modified atmosphere packaging parameters of soft-boiled chicken were as follows： degree of empty was 45%； gas proportions were 40% CO2+60% N2. On this condition， storage 6 d to 7 d， the texture， chroma， volatile flavor， concave degree changed greatly， but the total number of colonies and sensory evaluation results were within the acceptable range during 11 d storage period. The results of this study are of great significance to the shelf life extension and the quality maintenance during storage of soft-boiled chicken， and provide a theoretical basis for the application of modified atmosphere packaging technology in soft-boiled chicken.

Abstract:Objective： To investigate the effects of oleanolic acid and ursolic acid， the main components of blueberry cuticular wax， on the resistance of postharvest bluberry to pathogen. Methods： Oleanolic acid and ursolic acid were used to treat dewaxed and waxy intact blueberry respectively， which had inoculated with spore of Botrytis cinerea. Then the disease degree， active ingredients and resistance-related enzyme activity of the blueberry were determined. Results： Oleanolic acid and ursolic acid significantly reduced the decay rate and weight loss rate of dewaxed / waxy intact blueberry， maintained TSS， firmness， VC， total phenol and anthocyanin， and inhibited the increase of TA and MDA. In addition， the activities of peroxidase （POD）， polyphenol oxidase （PPO）， chitinase （CHT） and β-1， 3-glucanase （GLU）， phenylalanine ammonia lyase （PAL） were increased by oleanolic acid and ursolic acid treatment. Conclusion： Oleanolic acid and ursolic acid in cuticular wax of blueberry can improve the postharvest disease resistance and maintain the quality of fruits.

Abstract:In this study， natural linalool was selected as a preservative to inhibit the increase of formaldehyde content and quality deterioration of Dosidicus gigas caused by Psychrobacter maritimus L4. The results showed that the content of formaldehyde， dimethylamine and trimethylamine in the samples added with linalool was significantly （P<0.05） lower than that in the samples inoculated with P. maritimus L4 in the same period， and the reduction was between 1.3-12.2 times. The above three indexes of the linalool group were not significantly different from those of the blank group （P>0.05）. The trimethylamine oxide content was 1.1-15.9 times higher than that of the L4 group in the same period. The quality indexes showed the same results. The sensory quality deterioration， total plate count， thiobarbituric acid value， and pH value of linalool treatment group and blank group were significantly lower than those of L4 group （P<0.05）. P. maritimus L4 can promote the production of formaldehyde in squid and its quality deterioration， while linalool can inhibit the increase of formaldehyde content in squid caused by strain L4 and improve the storage quality and edible safety of squid.

Abstract:Peanuts easily go moldy under unsafe storage conditions， reducing their edible quality. In order to seek for safe and effective anti-mildewing methods for peanuts' storage， the antifungal activity of plant essential oils from cinnamon， litsea cubeba， clove， citronella and thyme against advantage molds of moldy peanuts was investigated in this study. At first， a mold strain， BQM， was isolated from moldy peanuts. The strain BQM was identified by morphological characters combined with 18S rRNA sequence analysis. Then the antifungal effects of five kinds of single plant essential oil and their mixtures on BQM were evaluated by the inhibition zone test. The composition of the mixed oils with best antifungal effect was also determined. Finally， the effect of mixed oils on the mycelia of BQM was observed under scanning electron microscope. The results indicated that： the mold strain BQM was identified as Aspergillus niger； the cinnamon-litsea cubeba mixed essential oil displayed the best antifungal effect on Aspergillus niger BQM and the minimum inhibitory concentration （MIC） was 0.125 μL/mL， and the best ratio of essential oil was determined as cinnamon ∶ Litsea cubeba = 3 ∶ 5； the pictures of scanning electron microscope showed that the morphology of mycelia treated by cinnamon-litsea cubeba mixed essential oil was seriously damaged and the deformation phenomena such as shrinking， shrivelling and sinking occurred. Therefore， cinnamon-litsea cubeba mixed oil may have great potential for peanut anti-mildewing due to its effective antifungal activity against Aspergillus niger BQM.

Abstract:Real-time quantitative PCR（qRT-PCR） technology has the advantages of high sensitivity， strong specificity， good repeatability， and accurate quantification. It is widely used in quantitative analysis of target gene expression， and screening of internal reference genes with stable expression levels is improved an important prerequisite for the accuracy of qRT-PCR results， Lactobacillus bulgaricus is not only a common strain of yogurt starter， but also the main strain that causes acidification after yogurt. In order to select the qRT-PCR internal reference gene for expression analysis of functional genes related to acidification after Lactobacillus bulgaricus， the model strain ATCC 11842 of Lactobacillus bulgaricus was used as the test strain. Five candidate internal reference genes （16SrRNA， rpoB， ldh， rodA， recA）， using qRT-PCR technology， studied the expression level of the candidate internal reference gene under acid stress and acid cold stress， that is， Ct value changes； using three software geNorm， NormFinder and Bestkeeper， analyzed and compared the expression stability of qRT-PCR of candidate internal reference genes under acid stress and acid cold stress， and screened the most suitable internal reference genes for qRT-PCR； using the optimal internal reference genes obtained by screening， analysis the relative expression levels of qRT-PCR of three target genes（poxI， Ldb1301， dnaJ） of ATCC 11842 strain under acid stress and acid cold stress were verified， and the reliability of the internal reference genes obtained by screening was verified. The results show that the Ct value of the same candidate internal reference gene under acid stress and acid cold stress has the smallest change in the expression of rpoB and recA； the results of the analysis and comparison of the three softwares are consistent： rpoB and recA are the most expressed under acid stress and acid cold stress two stable genes， the most suitable qRT-PCR selected internal reference genes are rpoB and recA； the analysis of the relative expression of qRT-PCR under three acid genes（poxI， Ldb1301， dnaJ） under acid stress and acid cold stress the results were consistent with the results of the previous transcriptomics sequencing analysis， which further confirmed the reliability of the two internal reference genes rpoB and recA obtained in this study. This article provides a reliable basis for in-depth research on the expression of post-acidification function genes of Lactobacillus bulgaricus using qRT-PCR technology， and further reveals the post-acidification mechanism and selective breeding of weak post-acidification strains； functional gene expression under acidification or under different conditions provides guidance.

Abstract:Tofu whey is a yellow drain produced during the production of soy products. It contains a large amount of nutrients that may cause waste of resources and environmental pollution if discharge it directly. Therefore， it is of great significance to comprehensively develop and utilize tofu whey. In this study， we use five Lactobacillus species （Lactobacillus harbinensis M1， Lactobacillus mucosae M2， Lactobacillus fermentum M4， Lactobacillus rhamnosus C1， Lactobacillus amylolyticus L6）， which were isolated and screened from natural acidified tofu whey， and use Streptococcus thermophilus ST3， which was isolated and screened in the commercial starter， to ferment tofu whey. The changes of metabolites and volatile components before and after fermentation were investigated by nuclear magnetic resonance （NMR） spectroscopy and gas chromatography-mass spectrometry（GC-MS）. The results showed that 25 substances were detected in the NMR spectrum， including sugars， acids， amino acids， biologically active 4-aminobutyric acid （GABA） and choline； 95 kinds of volatile flavor components were detected by GC-MS from fermented tofu whey. Most of the aldehydes disappeared after fermentation. The ester and ketone content of C1+ST3 group and L6+ST3 group increased respectively. Short chain fatty acids acetic acid， propionic acid and butyric acid were detected by both analytical methods. This result indicates that the metabolism of Lactobacillus produced many functional compounds and flavor components in tofu whey， which laid the foundation for the development and application of tofu whey.

Abstract:In this study， we evaluated the feasibility of electronic tongue （ET） and near infrared spectra （NIRS） technique in the origin traceability of imported beef. The characteristic taste and the near infrared spectral data of imported Angus beef samples from Australia， New Zealand and Canada were separately determined by ET and NIRS， and then treated by principal component analysis （PCA） and canonical discriminant analysis （CDA）， and qualitative discrimination models were finally established for tracing the geographical origin of imported beef. The results showed that the ET signal values of imported beef samples from different geographical origins were significantly different on four sensors as following： SRS （sour）， STS （salty）， SWS （sweet） and GPS （composite taste 2）. Significant differences was also detected among the imported beef samples from three regions based on the NIR spectra over the full spectral range （4 400-12 000 cm-1） after pretreatment of SNV （Standard Normal Variable transformation）， FD （First Derivative） and SG （Savitzky-Golay Smoothing）. PCA and CDA models established based on the ET and pretreated NIRs data could effectively distinguish imported beef samples from three different geographical origins， and the discrimination accuracy of both were 100%. Hence， the ET and NIRS combined with multivariate statistical methods were effective in geographical tracing of imported Angus beef from Australia， New Zealand and Canada. Our results provide technical references and supportive data for the quality and safety inspection and monitoring of imported beef in China.

Abstract:Oyster oligopeptides were prepared from shelled oyster meat by two-step enzymatic hydrolysis. The basic physicochemical composition， amino acid composition and relative molecular weight distribution were analyzed. The structure of oyster oligopeptides was characterized by scanning electron microscopy （SEM）， ultraviolet full wavelength scanning （UV） and circular dichroism （CD）. The antioxidant activity in vitro was investigated in four aspects by determining the abilities to scavenge DPPH and ABTS free radicals， oxygen radical absorbance capacity （ORAC） as well as reducing power. The results showed that the protein and peptide contents of oyster oligopeptides were （67.57±0.53）% and （55.34±0.45）%， essential amino acids and hydrophobic amino acids were 22.11% and 21.43%， respectively， and the components with molecular weight less than 1 000 u accounted for 91.16%. The oyster oligopeptides had obvious spherical granules， and had irregular folds and pores on the surface. The maximum absorption peak was at 267 nm wavelength. The contents of α-helix， parallel β-fold， antiparallel β-fold， β-turn and random coil were （5.5±0.2）%， （3.1±0.3）%， （35.7±2.8）%， （19.9±1.1）%， and（34.7±1.9）%， respectively. The IC50 value of oyster oligopeptides to DPPH free radical was about 9.7 mg/mL， and ORAC value was （181.75±7.26） μmol Trolox/g. The ABTS radical scavenging ability of oyster oligopeptides at 5.0 mg/mL was equivalent to that of 0.06 mg/mL VC， and the reducing ability of oyster oligopeptides at 3.0 mg/mL was equivalent to that of 0.01 mg/mL VC.

Abstract:In this paper， the effects of tea polyphenols， resveratrol， malic acid， proanthocyanidins and pullulanase on the structure of lotus root starch and the formation of slow digestible starch were studied. The structure of lotus root starch samples was characterized by FT-IR， XRD and SEM. The slow digestion characteristics of lotus root starch were characterized by the content of slow digestible starch （SDS）. The results of FT-IR， XRD and SEM showed that polyphenol lotus root starch are connect mainly by hydrogen bonds， to some extent hindered the retrogradation of starch. The results of SDS content showed that tea polyphenol， malic acid， procyanidins stach complex increased the lotus root starch and lotus root starch of slowly digestible， and pullulanase and polyphenols have synergy to starch modification， the experimental results showed that the contents of SDS of lotus root starch modified by tea polyphenols and proanthocyanidins combined with pullulanase reached 22.81% and 21.36%， respectively， which was the most suitable for the modification of lotus root starch.

Abstract:In order to compare the environmental performance of fossil-based materials and starch-based materials with different formulations， the life cycle assessment（LCA） method was used to analyze the impact of the two materials on environmental indicators， as well as the carbon emission equivalents during the raw material acquisition stage and product production stage. Through the environmental assessment software， the life cycle assessment models of the two materials are established. The results show that the main environmental impact indicators of starch-based materials such as gas emissions， energy consumption and water consumption are significantly reduced by 27.79%， 27.55% and 21.29% compared to pure fossil-based polypropylene； the carbon emission equivalent has the greatest impact during the raw material acquisition stage， the second is the product production stage. Therefore， choosing starch instead of polypropylene can effectively reduce environmental pollution for peaking carbon dioxide emissions by 2030 and achieving carbon neutrality by 2060.

Abstract:Starch is one of the main sources of human dietary energy. The digestive characteristics of starch directly affect its nutritional value and physiological function. Due to the different sources and structure of starch， the existence of other components in food， and the influence of food processing process， the digestion characteristics of starch are varied significantly. This paper-reviewed the recent reports on starch digestibility. The intrinsic （starch granule structures and other components of food） and extrinsic factors （physical， chemical and biological） that affect starch digestion were fully introduced. Meanwhile， how to regulate the starch digestibility also was discussed briefly. We hope this review would provide theoretical guidance for the development of slow digestion or anti-digestion starchy food.

Abstract:In recent years， with the rapid development of culture-free molecular biology technology， breakthroughs have been made in the study of intestinal microorganisms. Of the multiple host-endogenous and host-exogenous factors involved， diet emerges as a pivotal determinant of gut microbiota community structure and function. For this reason， we discussed the relationship between healthy or unhealthy diets and gut microbiota. At the same time， it summarizes how the ingredients in the food interact with the gut microbiota to affect the health of the body. It aims to provide a reference for future research on the relationship between diet， intestinal microbes and health.

Abstract:Heteroprotein complex coacervation is a phase separation phenomenon that occurs between two oppositely charged proteins， and it has attracted increasing attention from food researchers. This review first introduced the definition and characteristics of the heteroprotein complex coacervation. Then， the typical systems of heteroprotein complex coacervation and the influences of the environmental factors on the coacervation process were summarized. Also， the applications of heteroprotein complex coacervation in the delivery of small molecule bioactives， the probiotic encapsulation， the separation and purification of proteins and the stabilization of emulsions were introduced in detail. Finally， the research direction of heteroprotein complex coacervation was prospected.

Abstract:Lipid has good biocompatibility and bioavailability， and is an important component in the development of new functional food. Nanostructured lipid carrier is a new type of lipid nano carrier developed on the basis of solid nano liposome， which can effectively alleviate the stability and controlled release of bioactive substances with poor biocompatibility. In this paper， the morphology， characterization， preparation materials and methods of nanostructured lipid carriers were reviewed， and the research progress in the field of food was summarized， which provided reference and theoretical basis for further research on nanostructured lipid carriers.

Abstract:The fermentation of fruit and vegetable juices by probiotics is a new nutrition food with health function. Lactic acid fermentation-based biotransformation changes in both profile and types of bioactive compounds. Molecules such as organic acid， phenolic compounds or volatile compounds generated while sugar content or anti-nutritional compounds are decreased and active substances are converted to molecules with additional biological function. These transformations have improved the bio-accessibility and bio-availability of food ingredients， resulted inmodifications of health-related properties. In this review， we summarize recent progress in changing of bioactive components in fruit and vegetable juices during the fermentation of probiotics and the resulting functional characteristics， with a view to providing a theoretical reference for the production and functional development of fruit and vegetable juices fermented by probiotics.

Abstract:Apple， as one of the most widely planted temperate fruits in the world， has high nutritional value due to the abundance of biologically active compositions in the fruits. Phenolics are a representative type of biologically active compositions in apple， which would be released from the vacuole and combined with the dietary fibers under the condition of cell structure destruction during consumption and processing， further affecting the bioavailability of the phenolic compounds. Based on the review of the composition of major phenolic compounds and dietary fibers in apples， this article summarizes the mechanism of the combination of apple phenolic compounds and dietary fibers.

Abstract:Low-temperature plasma has been studied in antimicrobial， pesticidal， food functionalization and waste treatment. Water activated by low temperature plasma， called Plasma Activated Water （PAW） for short， can be directly produced by air as the working gas and distilled water as the solution， which is rich in a variety of bioactive substance and environmentally friendly， has a broad application prospect in food industry. This review summarizes the generator of PAW， physicochemical properties， sterilization mechanism and effect and application in food preservation， aiming to provide reference for its wide application.

Abstract:Food safety and spoilage caused by the contamination of food pathogens and spoilage bacteria were more and more concerned by food industry. It is important to prolong shelf life of without changing the quality and taste of food. In the recent years， many antibacterial substances which included nanoparticles， antibacterial peptides， and plant extracts were reported to have good antibacterial activities and inactivate many food pathogens at low concentrations. If these antibacterial substances could be prepared to food packaging materials by appropriate methods， their applications would be increased. The electrospinning technology can better maintain the antibacterial activities of antibacterial substances because of its mild reaction condition and high encapsulation efficiency. In this paper， the principle of electrospinning technology and the effect of spinning conditions on the morphology of nanofibers were firstly introduced， and then the different preparation technologies， antibacterial effects and applications of nano antibacterial fibers were detailed reviewed， and finally the antibacterial mechanisms of nano antibacterial fibers were discussed. This paper provided a reference for the industrial preparation and application of electrospinning antibacterial materials for the future.

Abstract:Because of the safety and environmental problems caused by traditional food packaging， researchers have been actively exploring edible film. Gelatin was a protein-derived edible film material， it had good film-forming properties， biocompatibility and commercial availability， which make gelatin an ideal biomaterial for food packaging applications. However， the disadvantages of gelatin film were low biological activity， poor ductility and water resistance. To overcome these shortcomings， the method of physical， chemical and biological were carried out to obtain better properties of antioxidant activity， antimicrobial activity， extensibility and water resisitance， the modified film were widely used in meat preservation， vegetable preservation and fruit preservation. This article introduced the development， source and classification of edible film， then detailed the modification method， modification effects and the modification mechanism of gelatin film， and the new modification technology， new determination method were discussed. This article can provide reference and research ideas for the basic research and applied research of gelatin film.

Abstract:With the global environmental pollution， climate change， population growth and outbreak of public health incidents， the upgrading and transformation of the food industry has ushered in severe challenges， and it is urgent to cultivate food professionals who can lead the development of the future industry. According to the new requirements of higher education reform， the school's double-class construction plan， and the international certification standards for food science and technology major， the teaching team explored the food leading talent training system. The teaching team innovated professional training programs by implementing the “3+1” academic year model and establishing a four-dimensional integrated training system； optimized the curriculum teaching methods by promoting the transformation of teaching engineering and innovating the double helix teaching model； and build a multi-dimensional practical exchange platform by constructing multi-level extracurricular scientific research training platform and establishing multi-form international exchanges and cooperation. The reformed talent training system helps to cultivate students' knowledge， abilities， literacy and personality in an all-round way， and provides a new model for food international talent cultivation.