Abstract:In recent years， with the food industry developing rapidly， food processing and manufacturing are moving from mechanization and automation towards intelligence. The food industry is facing huge challenges since food safety and quality need to be guaranteed， meanwhile the manufacturing efficiency should be improved， and cost and consumption should be reduced. With the development of various non-destructive detection methods， the expansion of control functions and the improvement of precision of sensors， and the advancement of artificial intelligence technology， different perception technologies highly integrated to collect the information about food quality parameters， food equipment operating parameters， and food sensory evaluation parameters to precisely control food processing and to save energy. This article reviewed recent advance of intelligent perception technology in food manufacturing from the aspects of in situ detection technology， bionic sensing technology and potential perception technology in order to promote their application and development.

Abstract:In order to improve the aqueous solubility of phloretin （PT） in aqueous， steviol glycosides （STE）， which can self-assemble to form micelles， was used to prepare steviol glycosides-phloretin micellar（STE-PT MC） complex. At the same time， in vitro release and kinetics of PT alone and PT from STE-PT MC were also investigated. The results showed that STE exhibited significant solubility enhancement on PT and 1.03 g of STE can completely dissolve 30 mg of PT in 10 mL of water under the optimum preparation conditions. STE-PT MC was spherical with an average droplet size of 5.26 nm and without any chemical reaction taken place between STE and PT. In vitro release amounts of PT from STE-PT MC in simulate intestinal fluid and stimulate gastric fluid were 3 to 7 times of that of PT alone. In addition， in vitro release kinetics of PT alone and PT from STE-PT MC were significantly different. The STE-PT MC without any other ingredients addition has a simple preparation process and good practicability in food industry.

Abstract:In order to screen more efficient， non-toxic and green inhibitors of Vibrio parahaemolyticus， molecular docking was applied to screen natural small molecules with potential antimicrobial activity using the outer membrane protein OmpW of V. parahaemolyticus as receptor. Then citric acid and caffeic acid which had ideal docking results were used for further experimental verification. On the basis of determining the minimal inhibitory concentrations （MIC）， the changes of sensitivity to small molecules and the killing curves of V. parahaemolyticus with outer membrane removed and cell wall removed were studied， and whether outer membrane protein OmpW was the binding site of citric acid and caffeic acid was analyzed to verify the correctness of the method based on molecular docking for screening bacterial inhibitors. The results showed that the MICs of citric acid and caffeic acid on V. parahaemolyticus ATCC17802 were both 2 mg/mL. Compared with the control， the MICs of the cells with outer membrane removed and cell wall removed were reduced by 16 to 64 times， which indicated that citric acid and caffeic acid were likely to act on outer membrane protein OmpW of V. parahaemolyticus， and molecular docking results also indicated that these two small molecules formed non-covalent binding with OmpW to fulfill inhibition. Validation tests showed that these two small molecules also restrained other strains of V. parahaemolyticus. Conclusion： citric acid and caffeic acid are effective inhibitors of V. parahaemolyticus （MIC < 5 mg/mL）， and their action site is likely to be the outer membrane protein OmpW. The use of molecular docking to search for efficient and green bacterial inhibitors has a broad development prospect.

Abstract:An efficient di-n-butyl phthalate（DBP） degrading bacterial strain Aci-17 was isolated from the fermentation grain of Baijiu. Based on its 16 S rRNA gene sequence， strain Aci-17 was identified as Acinetobacter indicus sp. The ester bond hydrolase gene in strain Aci-17 was cloned by gene recombination， aimed to gain insight into the mechanism of phthalate ester （PAEs） degradation. The recombinant Est96 protein demonstrated that it exhibits excellent capacity in degrading for PAEs， the degradation rate of dimethyl phthalate（DMP） reached 99.996%. The bioinformatics analysis of sequencing result was systematically performed， the Est96 encoded by gene Est96 which has the typical conserved motif G-X-S-X-G and HGGG， they are belonged to family IV of hydrolases. the Est96 exhibited a predicted molecular weight of 40.66 ku， amino acid residues 201 is the active site. Docking results of Est96 with DMP show the main interaction forces are the hydrogen bond， van der waals force and Pi-Pi interaction. The conserved sequence motif HGGG， GDSAG and HGF affect the hydrolysis of the substrate ester bond， and laid the foundation for the further exploring the mechanism of Acinetobacter esterase-catalyzed biodegradation of PAEs.

Abstract:This article was to explore the mechanism of spoilage bacteria causing the spoilage of aquatic products， and to study the pathway and mechanism of alcalase to degrade silver carp myofibril protein. Two-dimensional gel electrophoresis system was used to study the degradation of myofibrillar protein by alkaline protease at 4 ℃ and 25 ℃. With treatment time increasing， hosts of spots increased then decreased. 75 spots were matched by software PDQuest， among which 45 were in the 4 ℃ group and 30 were in the 25 ℃ group. Using matrix-assisted laser desorption/ionization time of flight mass spectrometry（MALDI-TOF-MS） to identify 24 spots， evidencing actin， myosin heavy chain（MHC） etc. Bioinformatics for these 24 spots were analyzed by GO functional annotation. Combined cellular component， molecular function and biological process， pathway of degradation of sliver carp myofibrillar proteins treated by alkali protease was speculated： first， skeleton structure of myofibrillar protein was destroied， actomyosin disintegrated to actin and myosin， then actin and myosin were degraded into derivatives such as MHC etc.

Abstract:With the raising of the living standard， the number of patients with type 2 diabetes has increased year by year. It is an urgent issue that prevented and treated type 2 diabetes effectively. The aim of this study was to explore whether two probiotics， Lactobacillus rhamnosus CCFM0528 and L. plantarum X1， with an ability to alleviate type 2 diabetes， and chromium-rich yeast have synergistic effect on alleviating type 2 diabetes. The model of type 2 diabetes was induced by feeding high-fat diet and intraperitoneal injection of STZ. The fifty mice were divided into five groups： control groups， model group， drug group， probiotic group and cocktail groups. The results showed that the body weight of mice in the model group was significantly reduced， and the blood glucose increased dramatically and reached the modeling standard， indicating the model was established successfully. The blood glucose of the mice in probiotic group and the cocktail group were significantly reduced， while the hypoglycemic effect in the cocktail group was more obviously， the blood lipid level and inflammation level were alleviated in both probiotic group and cocktail group， the result indicating that probiotic and chromium-rich yeast have synergistic effect on alleviating type 2 diabetes. This study would provide a theoretical basis for the development of safe and effective probiotic combination products in alleviating type 2 diabetes.

Abstract:Auricularia auricula-judae has a variety of medicinal value and healthy function， however， its roles in the regulation of intestinal microbes and the products of microbial metabolism are still unclear. In this study， the exopolysaccharides were extracted from the fermentation culture of Auricularia auricula-judae using alcohol precipitation method. Fourier transform infrared spectrometry （FT-IR）， high-performance liquid chromatography （HPLC）， 16s rRNA gene sequencing analysis， gas chromatography and ELISA were used to detect the composition of exopolysaccharides and the changes of intestinal flora， short-chain fatty acid and cytokines in the mice treated with Auricularia auricula-judae exopolysaccharides. The results show that the exopolysaccharides from Auricularia auricula-judae fermentation are mainly composed of glucose and xylose. Auricularia auricula-judae exopolysaccharides significantly increase the levels of Bacteroides and Roseburia in intestine （P<0.05）， and enhance the abundance of propionic acid （3.3 times vs the control group， P<0.01） and butyric acid （1.4 times vs the control group， P<0.05） in feces. Although the levels of cytokine TNF-α and IL-6 in the mice are not significantly affected by the Auricularia auricula-judae exopolysaccharides treatment （P>0.05）， it promote the level of IL-10 in the serum （1.3 times vs the control group， P<0.01）. In summary， our study indicates that Auricularia auricula-judae exopolysaccharides promote the abundance of probiotics in the mice intestine， and regulate the metabolism of short-chain fatty acids and the levels of cytokine.

Abstract:To evaluate the hypoglycemic effect of Inonotus obliquus in vivo and to explore its material basis for effective intervention in hyperglycemia. The diabetic mice model was established by high-fat diet combined with intraperitoneal injection of STZ. The changes of body mass and fasting blood glucose were compared before and after intervention. Glucose tolerance experiments were performed on mice in different treatment groups. In order to explore the effects of different extracts of Inonotus obliquus on glucose and lipid metabolism and oxidative stress in diabetic mice， changes in the content of serum total cholesterol， triglycerides， high-density lipoprotein， low-density lipoprotein， glycated serum protein， malondialdehyde， catalase， and superoxide dismutase in liver tissue were determined. On this basis， the inhibition of α-glucosidase by the water extracts of Inonotus obliquus was carried out in vitro. The results showed that both water extracts and alcohol extracts of Inonotus obliquus had certain hypoglycemic effects in vivo， and the effect of water extracts was better than that of alcohol extracts. In vitro enzyme inhibition experiments showed that the water extracts had a much higher inhibition rate of α-glucosidase than that of the positive drug acarbose. The water extracts of Inonotus obliquus can be used as a functional factor to effectively interfere with hyperglycemia and the polysaccharide component is the material basis for exerting hypoglycemic effect， and its possible mechanism of hypoglycemia is a good inhibitory effect on α-glucosidase.

Abstract:In order to clarify the effect of processing methods on its hypoglycemic and hypolipidemic， 70% ethanol was used to extract active substances from raw and cooked millet， and STZ-induced type 2 diabetic rats were used to verify the results. By further extracting ethanol crude extracts， n-hexane， ethyl acetate， n-butanol and water extracts were obtained， and the antioxidant and enzyme inhibitory effects of five extracts were determined. The results showed that ethanol extract of raw millet could significantly reduce fasting blood glucose and impaired glucose tolerance in diabetic rats， and significantly increase the content of HDL in serum of rats. The ethanol extract of cooked millet had no significant hypoglycemic effect. Heating had a great influence on the antioxidant capacity of millet extracts， while the inhibitory effect of α-amylase was less. The water extract with high antioxidant capacity can promote the activity of α-amylase. The components with hypoglycemic effect mainly concentrated in n-hexane， ethyl acetate and n-butanol extraction.

Abstract:In order to study the effects of preparation methods on glycemic and satiety response， the glycemic index （GI）， as well as 2 h satiety index （SI） of five starchy food materials， including dried yams， coix seeds， gordon euryale， lotus seeds and azuki beans， either after （1） normal pressure cooking （NPC）， （2） pressure cooking （PC）， or （3） roasted， powdered and pasted with boiled water （RPP）. The results showed that the GI values of dried yams， coix seeds， gordon euryale， lotus seeds and azuki beans were 106， 81， 74， 41 and 23 after NPC； 130， 88， 77， 48 and 26 after PC； 110， 128， 84， 69 and 72 after RPP. The highest SI was observed in RPP treated azuki beans， while no significant difference was observed in any other samples. Conclusion： RPP treatment significantly increased the GI values of coix seeds， lotus seeds and azuki beans， but did not decreased the satiety index of the samples.

Abstract:Aiming to solve the widespread problem of hyperlipidemia caused by high-fat diet， this paper studied that the intervention of high-fat diet-induced golden hamsters with hyperlipidemia by high-resistant starch（HRS） prepared from purple yam regulated lipid metabolism and glucose metabolism through improving the caecal microbiota. The results suggested that the golden hamsters showed hyperlipidemia and increased blood glucose by the induction of high-fat diet. After the intervention of 4 weeks of high-dose HRS （1.5 g/100 g bw）， the weights of visceral organs and peripheral fats were significantly reduced. Furthermore， triglyceride （TG）， total cholesterol （TC） and low-density lipoprotein cholesterol （LDL-C） in blood， and blood sugar levels were significantly reduced， and high-density lipoprotein cholesterol（HDL-C） was significantly increased（P<0.05）. The number of Firmicutes was decreased in the cecum， while the number of Bacteroides and Proteobacteria was increased after HRS intervention. Furthermore， the abundance of representative dominant bacteria groups such as Ruminococcaceae， Lachnospiraceae， Bacteroidales_s24-7_group and Clostridia increased， which effectively improved the imbalance of cecal microbiota.

Abstract:Objective： To observe the effect of anti-hypertensive factor（AFBC） in bovine colostrum on the intracellular free calcium concentration （[Ca2+]i） induced by potassium chloride in adult rat cardiomyocytes， the possible mechanism of inhibiting myocardial contraction in rats was investigated. Methods： Using fluorescent properties Fura-2/AM at freshly isolated rat ventricular myocytes. Results： 0.5 mg/mL AFBC had no significant effect on resting myocardisl cells [Ca2+]i， but could depress the increase of ventricular myocytes [Ca2+]i induced by 50 mmol/L KCl. Conclusion： AFBC can block the voltage-dependent calcium channel of ventricular myocytes in adult rat.

Abstract:In this paper， the preparation technology of celery fiber hollow capsule was studied with Chinese Pharmacopoeia as index， and the effects of various factors on the properties of celery fiber hollow capsule were analyzed. The results of single factor showed that the sol temperature， sol time， drying temperature and water loss rate had significant effects on the Pharmacopoeia index of the capsule. Through RSM design， the optimized preparation parameters of celery fiber plant hollow capsules were obtained as follows： the sol temperature was 74 ℃， the sol time was 32 min， the drying temperature was 36 ℃， and the water loss rate was 85%. The preparation of celery fiber plant hollow capsules met the requirements of Chinese Pharmacopoeia. Verification of experimental results table it is clear that the relative error between the experimental results and the theoretical prediction is less than 5%. This study provides a theoretical basis for the preparation of a new type of plant hollow capsules.

Abstract:The Maillard reaction between zein and glucose （Glu） in 70% ethanol solution as well as the application of the resultant product in the preparation of curcumin-loaded nanoparticles through the anti-solvent method were studied. The results indicated that Maillard reaction could occur between zein and Glu in 70% ethanol solution and the optimum conditions for the reaction were mass mixing ratio 3∶ 1， solution pH 13， reaction temperature 90 ℃ and reaction time 90 min. Under these conditions， the Maillard reaction mainly proceeded to the intermediate stage， the solution pH dropped greatly from 13 to 7.85， and the soluble protein content increased by 24.3%. The resultant Maillard reaction product was then subjected to curcumin-loaded nanoparticle preparation. By comparing with the nanoparticles prepared by native zein， the microencapsulation efficiency increased by up to 22 folds and the nanoparticles exhibited better sustainable release in ethanol； meanwhile， the thermal stability and storage stability of the nanoparticles were greatly improved. It is concluded that zein could react with glucose in 70% ethanol solution though it is not soluble in water and the reaction could greatly improve the functional properties of zein itself and the performance of the nanoparticles prepared by the anti-solvent method.

Abstract:The BP neural network was combined with the genetic algorithm to optimize the amount of spice added， and the prediction model was established to provide the optimal ratio of the flavor of the mutton soup and the removal of the muttony odour. On the basis of single factor experiment， the sensory score of mutton soup was used as the evaluation index to carry out Box-Benhnken design （BBD） to investigate the effect of three kinds of spices on the sensory score of the stewed mutton soup samples. Finally， the results of BBD experiment were taken as the initial population. The addition amount of thyme， ginger and pepper was taken as the input value， and the sensory score of stewed mutton soup was taken as the output value. The BP neural network model was used to debug the function fitness. The BP neural network generalization ability is verified using a data set other than the BBD data. The genetic algorithm was used to predict the global optimal combination of the three flavors added in the experimental level. Analysis of variance（ANOVA） showed that the addition of thyme and ginger had a significant effect on the sensory score of mutton soup （P<0.05）. The correlation coefficients of BP neural network training， testing， and verification data were 0.9914， 1 and 0.9849， respectively， indicating that the BP neural network prediction model has good accuracy and can be used to predict the sensory score of stewed mutton soup. The fitness value of the BP neural network generalization ability verification experiment and the predicted value are R2=0.9922， which indicates that the established BP neural network model has a good generalization ability and can accurately predict the data set not in the training set. The results of using genetic algorithm for optimization were 0.54% thyme， 0.48% ginger， 0.16% pepper. The experimental value of the final sensory score was 20， and the error of the model predicted value was only 2.7%. The above results indicate BP neural network combined with genetic algorithm is a method with better accuracy to optimize the proportion of spices added.

Abstract:In the paper， the effect of processing methods on the antigenicity of wheat gliadin in fermented dough was studied. The effects of hot processing （hot steaming， baking， microwave， high temperature and high pressure）， cold treatment （liquid nitrogen， quick freezing machine） and non-thermal processing （static ultra high pressure， irradiation， pulse glare， ozone fumigation and ultrasonic） on the antigenicity of wheat gliadin in fermented dough were studied by SDS-PAGE and double antibody sandwich ELISA. The results showed that the antigenicity of wheat gliadin in the fermented dough increased significantly at 100 MPa （P<0.05）， an increase of 61.84%； Hot steaming， microwave， high temperature and high pressure， irradiation （7， 10 kGy）， ozone fumigation， pulsed light and ultrasonic treatment all significantly reduced the antigenicity of wheat gliadin in fermented dough （P<0.01）. Among them， the desensitization effect by microwave and high temperature and high pressure was the best （P<0.01）， and the antigenicity was reduced by 62.63% and 61.47%， respectively. When the fermented dough was processed by baking， quick freezing， etc. the antigenicity of wheat gliadin did not change significantly （P>0.05）. This shows that appropriate processing methods can be used as an effective means of food allergy safety control， and can provide an effective reference for the production of desensitized food.

Abstract:The effect of Lactobacillus casei fermentation on the protein molecular weight distribution， amino acid composition， total phenolic content， antioxidant activity， and tyrosinase and xanthine oxidase inhibitory activity was investigated in this study. Fermentation decreased the pH of defatted adlay， while increased the TTA. During fermentation， adlay proteins were hydrolyzed. Free amino acid content of adlay increased significantly during fermentation and 48 h fermentation brought about a 1.7 fold increase in total free amino acids compared to un-fermented adlay. Fermentation also substantially augmented the total phenolic content and the FRAP and ABTS values of both the water and ethanol extracts of adlay. Moreover， the fermented adlay showed higher inhibitory activity on tyrosinase and xanthine oxidase， with the increasing of 0.35 and 2.01 fold after 48 h fermentation， respectively. The results suggest that Lactobacillus casei fermentation could improve the nutrition quality of defatted adlay.

Abstract:In this study， bamboo shoots were used as raw materials to study the effects of pH， temperature， amount and time of cellulase enzymatic hydrolysis on soluble dietary fiber （SDF） by single factor and orthogonal experiments. Besides， the antioxidant capacity of ethanol extract of soluble dietary fiber， insoluble dietary fiber （IDF）， and total dietary fiber （TDF） was determined. The highest extraction rate of soluble dietary fiber was obtained under the conditions： pH 5.0， temperature 45 ℃， enzyme dose 0.7% and hydrolysis time 3.5 h. The three kinds of ethanol extracts SDFE， TDFE and IDFE of bamboo shoot dietary fiber all have certain antioxidant activity and follow the order SDFE > TDFE> IDFE. At a concentration of 20 mg/mL， the DPPH· clearance rates of SDFE， TDFE and IDFE were 75.77%， 16.9% and 14%， respectively， and the ABTS+ clearance rates were 70.2%， 30.0% and 13.1%， respectively. There were strong positive correlations between DPPH free radical scavenging rate， ABTS+ free radical scavenging rate and iron reducing capacity of dietary fiber extracts， and the correlation coefficient R2 of iron reducing capacity was range from 0.92 to 0.98.

Abstract:Pickering emulsion is a new type of emulsion and is highlighted by its excellent safety and stability. The whey protein isolate-pectin complex was through complex coacervation and its application in the preparation of Pickering emulsions was studied. When the two polyelectrolytes mixed in mass ratio， their maximum complexation occurred at pH 3.5. The resultant complex generated at the optimum pH was then used as a surfactant to prepare 10%， 30%， and 50% emulsions by using sweet orange oil as a model oil phase， which were then subjected to rheological analysis and stability evaluation. The results indicated that all the three emulsions were homogeneous and the 10% and 30% emulsions were liquid with good flowability， while the 50% emulsion was gel like. The 10% emulsion could be well dispersed in solutions of various pH and NaCl concentrations， but the other two exhibited poor dispersibility and creamed readily during storage. All the three emulsions showed excellent stability during storage at room temperature， but their stability against other adverse conditions depended closely on the oil fraction. As the oil fraction increased， the stability against cold storage， freezing， freeze-thaw， pH variation， and centrifugation of the emulsions increased as well， while the stability against heating exhibited a reversed trend. NaCl had no effect on the stability of the emulsions. Hence， the whey protein isolate-pectin complex has great potential in the preparation of food-grade emulsions with good dispersibility and stability.

Abstract:As one of the important microorganisms in the human body， lactic acid bacteria （LAB） play a probiotic role in the intestine. However， the growth and colonization of LAB are affected by its poor environmental tolerance. Therefore， it is important to explore the microencapsulation of LAB to improve its environmental tolerance. The strain of Pediococcus pentosaceus 10-a-1 with high tolerance and adsorption capacity of lead was used in the research. Sodium alginate microcapsules were prepared by internal emulsification and the technological conditions were optimized. The optimum technological parameters were determined by single factor test and orthogonal test. On this basis， chitosan was used for secondary embedding. The characteristics of the two microcapsules were compared. The results showed optimum process conditions were determined， sodium alginate concentration was 3%， water-oil ratio at 30∶120， calcium acid ratio at 3∶1， stirring speed was 600 r/min， the ratio of calcium and gel was 1.5∶9. Under the optimized conditions， the encapsulation rate of the sodium alginate microcapsules reached 86.3%. After the encapsulation of sodium alginate microcapsules by chitosan， the embedding rate of microcapsules decreased to 65.6%. The characteristics of the two microcapsules was compared， sodium alginate microcapsules released more quickly than sodium alginate-chitosan microcapsules. The sodium alginate- chitosan microcapsules showed better tolerance to gastric and intestinal fluids and resulted in the higher survival rate. The adsorption capacity of lead in sodium alginate-chitosan microcapsules was better. The survival rate of LAB in sodium alginate-chitosan microcapsules was the highest after 28 days of storage at 4 ℃ and 20 ℃， respectively. The microencapsulation technology could significantly improve the tolerance of P. pentosaceus 10-a-1 to adverse environment. Meanwhile， the effect of simulated gastrointestinal fluid treatment on the ability of P. pentosaceus 10-a-1 to adsorb lead could be reduced.

Abstract:In order to investigate the effect of intense pulsed light（IPL） on oils oxidation， the effects of different IPL treatments on the POV value， CGV value， MDA value and free radicals of the animal fats （lard） and vegetable oils （soybean oil） were studied. The results showed that IPL treatment could promote the formation of peroxides， carbonyl compounds， malondialdehyde and free radicals， and the oxidation rates of lard and soybean oil were accelerated with the increasing of the pulsed energy. The changes of POV value， MDA value and free radicals of lard were more obvious than that of soybean oil. The kinetic analysis indicated that the effects of IPL treatment on the oxidation of soybean oil and lard followed half-order kinetic equation.

Abstract:In order to study the effect of pretreatment on quality and flavor of blueberry NFC juice， the effects of hot water blanching and enzymatic pretreatment on sensory quality， POD activity， PPO activity， juice yield， soluble solids， anthocyanin content and volatile aroma components of blueberry juice were investigated with fresh blueberry as raw material. The results showed that hot water blanching could significantly reduce PPO and POD activity in blueberries， steam blanching could reduce POD residual enzyme activity to 7.10% within 60 s， and blanching at 80 ℃ for 2 min had the best passivation effect on browning enzyme activity in blueberries， with less anthocyanin loss and better color. When pectinase and cellulase were treated with 4∶1 enzymatic hydrolysis， the juice yield was up to （81.8±1.5）%. Compared with the control group， soluble solids were significantly increased by 1.4 °Brix， and anthocyanins were increased by 1.92 times. After enzymatic hydrolysis， the fruit juice aroma composition increased and the ester content increased by 20%， among which the content of ethyl acetate， ethyl isovalerate and dibutyl phthalate increased， and the new components of isoamyl acetate and ethyl benzoate were added.

Abstract:The freeze-drying method is commonly used for preparing directed vas set （DVS）. However， in the process of freeze-drying， the survival rate of bacteria decreases and the activity of starter is affected. In order to improve the survival rate of Lactobacillus acidophilus after freeze-drying， the cold shock treatment of L. acidophilus before freeze-drying was optimized by single factor experiments and response tests. The optimal cold shock treatment conditions were as follows. L. acidophilus were incubated in MRS broth at 37 ℃ for 10 hours， and then be treated by cold shock treatment at 8 ℃ for 15 hours combing with composite cryoprotectant. The survival rate of L.acidophilus after freeze-drying increased to 96.64% which was higher than the group adding cryoprotectant but without cold shock treatment（78.99%） as well as the group without cold shock and no cryoprotectant （21.42%）， the survival rates increased 17.65%， 75.22% respectively. The results indicate of that cold shock treatment before freeze-drying is a new effective way to improve the tolerance of lactic acid bacteria to freeze-drying stress and increasing the survival rate of lactic acid bacteria for preparation of high-activity DVS.

Abstract:Oil-in-water （O/W） emulsion was prepared by ultrasonic emulsification with high acyl gellan gum（HA）and low acyl gellan gum（LA） as emulsifiers and medium-chain triglyceride（MCT） as oil phase. Compared with Arabic gum （GA）， the emulsifying properties of high and low acyl gellan gum were compared. The appearance change， interfacial tension， Zeta-potential and particle size distribution of emulsion with different concentrations and types of gellan gum were investigated. The results showed that the average particle size of O/W emulsion prepared with HA as emulsifier was slightly larger than that prepared with GA， while the particle size of LA emulsion was the largest. The absolute value of Zeta-potential of HA emulsion was significantly larger than GA emulsion（P<0.05）， and the interfacial tension of HA emulsion was smaller than GA emulsion under the optimal concentration condition， so the emulsifying stability of HA emulsion was better than GA emulsion. LA emulsion has the smallest absolute value of Zeta-potential， the largest interfacial tension， and the worst emulsion stability. The storage test showed that the stability of HA emulsion was higher than GA emulsion， and the particle size change rate at 60 ℃ was significantly lower than GA emulsion. LA emulsion is extremely unstable， and stratification occurs on the day of preparation. In this paper， the application differences of different acyl gellan gum in emulsifying properties were studied. The results showed that high acyl gellan gum had good emulsifying activity and stability， which provided important significance for the quality improvement and application promotion.

Abstract:Due to the unstability and prone to aggregation and precipitation of gold nanoparticles （AuNPs） synthesized by classical Turkevitch method， this paper aimed to increase the stability of AuNPs by adding bacteriocin in the reaction mixture as capping agent. At the same time， AuNPs with good penetration properties can help bacteriocin get inside the bacteria to exhibit the antimicrobial activity. The synthesis conditions of temperature， pH and time was optimized by considering the maximum absorption peak， Zeta point， average particle size， polydispersity of AuNPs particles and determine the AuNPs preparation conditions with small average particle size and high stability. The AuNPs solution was incubated with the bacterial cells and transmission electron microscopy（TEM） pictures were taken to exam the AuNPs morphology and their interaction with bacterial cells. The results indicated that the AuNPs prepared with pH 5 at 100 ℃ for 30 min in mixture reached the largest UV-vis absorption peak， highest Zeta potential absolute value， and the smallest average particle size. The polydispersity index is low， and it is not easy to aggregate， which is the best preparation condition for AuNPs. TEM showed that AuNPs were spherical particle with a size range of 15-20 nm. During the interaction with bacteria， AuNPs can destroy the cell wall and cell membrane to get inside the bacterial cells.

Abstract:In order to inhibit effectively the deterioration of glutenin during freezing. The effects of γ-polyglutamic acid on hydration and structure of glutenin during frozen storage were studied by magnetic resonance imaging， Fourier infrared， differential scanning calorimetry， dynamic rheometer and scanning electron microscopy. The results showed that the addition of γ-polyglutamic acid can effectively improve the water retention capacity of glutenin， and convert 2% free water content of glutenin into weakly bound water， and significantly improve the moisture migration of glutenin induced by frozen storage. At the same time， the decrease of β-sheet content and the increase of random curl content in the secondary structure of glutenin were inhibited. The thermodynamic results showed that γ-polyglutamic acid increased the denaturation temperature of glutenin during 7 weeks of freezing to 4 ℃， which reduced the decrease of thermal enthalpy during the freezing period and significantly improved the decline of elastic properties during glutenin freezing. The glutenin network with γ-polyglutamic acid added has less damage to the space network during its frozen storage， and it shows a more complete network than without adding more cross-linking.

Abstract:Soybean hull pectin polysaccharide （SHPP） was prepared using the raw material of soybean hull. The effects of low molecular weight soybean hull pectin polysaccharide（SHPP-LMW） addition on the stability of soybean protein emulsion were explored. The changes of interfacial tension， particle size distribution， rheological properties and microstructure of polysaccharide emulsion by the addition of polysaccharides with different mass fractions were analyzed to investigate the effect of SHPP-LMW on the stability of soybean protein emulsion. The results showed that， the addition of SHPP-LMW had a great influence on the stability of soy protein emulsion. The emulsion with 0.5% SHPP LMW had lower interfacial tension， higher viscosity， more uniform particle size distribution， and the particle size and the parameters （D50， D4，3 and D3，2） were smaller. With the storage time extended， this emulsion changed little and showed a higher storage stability.

Abstract:To study the effect of different turgor treatment on micromechanics of parenchyma cells of Winter jujube. In this paper， mannitol solutions of 0.1， 0.45， 0.8 mol/L were used to treat the parenchyma of Winter jujube. The parenchyma cells of Winter jujube were in different turgor states. AFM was used to conduct nano indentation test on parenchyma cells of Winter jujube at different turgor. The effects of different turgor pressure on the young’s modulus， apparent stiffness and adhesion of tissue cells in Winter jujube were analyzed. The results showed that： The young’s modulus E under high turgor pressure and normal turgor pressure and low turgor pressure were respectively： （6.76±7.57） kPa， （20.21±16.95） kPa， （5.58±4.24） kPa. The young’s modulus E value of normal turgor had a significant difference from that of low and high turgor （P<0.05）. The apparent stiffness value k ranges from high turgor to low turgor： （0.013±0.003） N/m， （0.018±0.004） N/m， （0.008±0.002） N/m， and its variation trend was consistent with young’s modulus， indicating that young’s modulus E can reflect the apparent stiffness. Adhesion forces at high turgor， normal turgor and low turgor were （102.06±163.55） pN， （178.41±141.59） pN， （187.96±76.17） pN， respectively. The adhesion at high turgor pressure was significantly different from that at normal and low turgor pressure（P<0.05）. Different turgor pressure may lead to different micromechanical properties of parenchyma cells of Winter jujube.

Abstract:In order to prevent the microorganism of bulk roast chicken from exceeding the standard， it is necessary to identify its dominant microbes and inhibit its growth and reproduction. The main spoilage microorganisms were isolated and purified from roast chicken， and their morphology and physicochemical properties were determined. Propolis， water-soluble chitosan， nisin， sodium lactate and natamycin were used to inhibit the spoilage microbes. Four kinds of natural preservatives were screened out and used for preservation of roast chicken. The results showed that Bacillus subtilis and Bacillus pumilus were the dominant bacteria and Aspergillus candidus was the dominant fungus causing deterioration of roast chicken. The quality guarantee period of the total number of colonies could be prolonged by 4 folds when roast chicken were dipped by 0.3% propolis， 1% chitosan and 0.035% nisin during shelf life at 36 ℃， respectively. Adding 0.015% natamycin could also delay the emergence of mold for 2 days. The optimum combination of preservative for roast chicken was propolis 0.3%， water-soluble chitosan 0.4%， nisin 0.03% and natamycin 0.02%. The total number of colonies in non-packaged roast chicken did not exceed the standard within 60 h， and the shelf life of the treatment group was 5 folds longer than that of the control group. Therefore， the natural product preservatives allowing use in the food additives of national standard can be compounded to prevent the microbial spoilage of bulk roast chicken during the shelf life in summer.

Abstract:Objective： To preparation a Listeria monocytogenes specified phage-display single-chain antibody fragments immuno-magnetic beads （scFv-IMBs）， the effectiveness of scFv-IMBs was evaluated by artificial contamination. Method： the capture efficiency and the ability of scFv-IMBs for separating L. monocytogenes from L. innocua in frankfurters was compared to commercially available anti-Listeria immunomagnetic beads （Dyna-IMBs） using qualitative and quantitative culture method， as well as PCR method， in various enrichment systems. Result： the capture efficiency of scFv-IMBs for L. monocytogenes was 15%-55%， which is better than the efficiency of Dyna-IMBs （0.85%-1.27%）， and scFv-IMBs shows good specificity. The capture efficiency of those IMBs in MOPS-BLEB could reach 62%-88%， which was better than IMBs in UVM media （＜5%） and FB media （＜53%）. Moreover， the scFv-IMBs displayed higher specificity to L. monocytogenes （P＜0.01） even when the initial cells concentration of L. innocua were 1 000 times more than that of L. monocytogenes spiked in commercial frankfurters exudates. And the detection limitation combined with scFv-IMBs could reach 1 CFU/mL. Conclusion： scFv-IMBs have better specificity and separation ability than Dyna-IMBs， which could significantly lower the interference of L. innocua in complex matrix.

Abstract:The adulteration of the honey industry is serious， especially the syrup adulteration method is difficult to detect， and a convenient and economical honey detection technology is needed. In this paper， solid phase extraction was used to enrich oligosaccharides with a polymerization degree of more than five， and thin-layer chromatography image analysis was used to detect the incorporation of fructose syrup in honey. The enrichment effects of different solid phase extraction conditions on oligosaccharides were compared. The effects of different developing system on the separation of oligosaccharides were investigated. The results showed that there was no oligosaccharide with a degree of polymerization of more than five in natural honey， and honey mixed with fructose syrup could detect oligosaccharides of more than five sugars. The image of the malt heptasaccharide in adulterated honey was analyzed by Image J and Sorbfil software， and the standard curve was drawn. The content of maltose in the sample was determined by external standard method. The linear relationship of maltoheptaose in the range of 1.0~5.0 mg/mL was good， and the correlation coefficients were 0.9946 and 0.9948， respectively. When the level of fructose syrup was 20%~40%， the average recoveries obtained by the two softwares were 98.56% and 101.20%， respectively. The detection limits obtained by the two softwares were 0.037 mg/mL and 0.061 mg/mL，respectively， and the limit of quantification was 0.11 mg/mL and 0.19 mg/mL， respectively. The method is sensitive and accurate， and relies on software operation. The thin-layer chromatogram image can be stored for a long time， requires no expensive instruments， is economical and simple， and is suitable for the detection and quantification of fructose syrup in honey.

Abstract:Object： To establish a method for rapid detection of diarrhea-causing Escherichia coli（DEC）. Methods： Primers and probes were designed based on uidA（GenBank： JQ068101.1）， bfpB （Sequence： NG_034726.1）， eaeA （GenBank： AJ579305. 1）， LT （GenBank： M17873.1）， ST （GenBank： M18346.1）， Stx1 （GenBank： FR875155.1）， Stx2 （GenBank： AB030484.1）， ipaH （GenBank： JQ638638.1）， aggR （GenBank： Z32523.1） of DEC to establish a TaqMan probe fluorescent PCR assay. Among these targets， uidA gene was used to identify all DEC， and the remaining targets are divided into two systems， A and B. A system including 4 genes（bfpB， eaeA， LT， ST） were used to detect EPEC and ETEC， B system includes 4 genes（ipaH， Stx1， Stx2， and aggR） were used to detect EIEC， STEC and EAEC. The 5' ends of the two system probes were labeled with FAM， VIC， TET and ROX respectively. Results： The amplification efficiency of the two systems was 89.6%-102.2% respectively and the linear correlation coefficient R2 was in the range of 0.965-0.999. This assay is specific to Escherichia coli（25/25）， and the Real-time PCR detection showed that EPEC， ETEC， EIEC， STEC and EAEC could be identified and distinguished by system A and B while 70 non-DEC amplification results were negative. Conclusion： This new method is highly specific to E coli and can accurately distinguish EPEC， ETEC， EIEC， STEC and EAEC.

Abstract:By using different Gram-positive bacteria（Staphylococcus aureus， Bacillus cereus， Lactobacillus plantanrum） and Gram-negative bacteria （Citrobacter freundii， Vibrio parahemolyticus， Escherichia coli， Salmonella enterica， Shigella flexneri） as indicator strains， some collection of bacterial strains isolated from the oysters of Xiapu Sea in Fujian province were screened for bacteriocin producers with broad inhibition spectra. All the fourteen strains with broad-spectrum inhibitory effect were initially identified as Bacillus sp. by morphological characteristics and 16s rDNA analysis. The bacteriocins produced by the Bacillus sp. are characterized by strong thermal stability and easy-decomposition by protease. The range of inhibition spectrum and the results of repeated fragment gene fingerprinting（rep-PCR） showed that the 14 strains of Bacillus could be further divided into four Bacillus strains with different genotypes for subsequent experiments. It was found from the plasmid extraction results that the bacteriocins producing by four strains of Bacillus sp. were synthesized by chromosome coding. The crude bacteriocins extracted by ammonium sulfate method and gel filtration chromatography still showed strong antibacterial activity. The Tricine-SDS-PAGE electrophoresis results showed that the molecular weights of bacteriocins producing by the four Bacillus strains were all less than 20 ku， which can be classified as Class II bacteriocins from lactic acid bacteria. Combined with the comparisons and identification of LC-MS/MS， no related well-known bacteriocins were found in the database， indicating that the four strains of Bacillus may produce novel broad-spectrum bacteriocins.

Abstract:In recent years， the consumption of Chenxiang Tieguanyin has been expanding. In order to understand the quality and safety of Chenxiang Tieguanyin， 89 dried tea materials of Chenxiang Tieguanyin， which are not experienced mixing， were collected from Fujian province. 47 pesticide residues in the samples were detected by ultra-high performance liquid chromatography-mass spectrometry （UPLC-MS）， gas chromatography-mass spectrometry （GC-MS）， etc. The results showed that the pesticides with high detection rate were dicofol （87.64% of the samples contained the pesticide） and fenvalerate （30.34% of the samples contained the pesticide）， the dicofol contents in 37.08% samples exceeded the maximum residue limit （MRL） of China， and the fenvalerate contents in 25.84% exceeded the MRL of China or EU. In addition， 11.24% samples have DDT residues， the contents in two of them exceeded the EU and China MRL. The detection rates of cypermethrin， bifenthrin， cyhalothrin， endosulfan and glyphosate on Chenxiang Tieguanyin were also high， but they did not exceed the MRL of EU and China. 27 pesticides， includes hexachlorocyclohexane， phoxim， fenitrothion， etc. were not detected in all samples. Finally， the degradation effects of dicofol and fenvalerate residues in samples were compared by baking oven treatment， ultraviolet rays treatment and microwave oven treatment. The result showed that the ultraviolet degradation method has the best effect and is a feasible method for the degradation of pesticide residues in dried tea， which is worthy of further study. In this study， although the contents of dicofol and fenvalerate in some of the dry tea materials of Chenxiang Tieguanyin exceed the standard content levels， they are ester-soluble pesticides， and their dissolution rate in tea soup and actual absorption in human body need to be studied. In addition， the late mixing and roasting process may improve the pesticide residues situation of Chenxiang Tieguanyin products.

Abstract:This study was performed to investigate the influence of 8 strains of probiotics with clear origin and probiotic properties on the metabolite profile of Lactobacillus beverage with different substrates （skim milk powder， soybean protein isolate and whey albumen powder）. The volatiles were identified and quantified by solid-phase microextraction and gas chromatography-mass spectrometry （SPME-GC-MS） and the key volatile flavor compounds were identified via odor active values（OAV） analysis. In total， 107 volatile flavor compounds， consisting of 21 aldehydes， 17 ketones， 13 acids， 23 alcohols， 5 esters， 17 hydrocarbon， 7 nitrogenous compounds， 4 other compounds were identified. The result showed that after the fermentation of complex probiotics， the metabolite profiles were significantly different between Lactobacillus beverage with different substrates. However， there was no significant difference in metabolite profile of Lactobacillus beverage with the same substrate during different storage timepoints. The principal component analysis（PCA） of the key volatile compounds （OAV≥0.1） indicated that for Lactobacillus beverage with skim milk powder， 10 volatiles were identified as the important aroma contributors， such as acetoin， butanal， 3-hydroxy-， 2-nonanone， 2-undecanone； Lactobacillus beverage with soybean protein isolate had 5 key volatiles， such as acetaldehyde， butanal， 3-methyl-， 2-nonen-1-ol. Surprisingly， the contents of hexanal， 1-hexanol and benzaldehyde that cause unpleasant beany flavor were significantly decreased （P<0.05） after fermentation with complex probiotics. Lactobacillus beverage with whey albumen powder also had 6 key volatiles， such as valeraldehyde， 1-heptanol.

Abstract:In the study， 7 strains of Lactobacillus delbrueckii subsp. bulgaricus isolated from traditional fermented dairy products are used to determine the changes of pH， titratable acidity， viable counts and viscosity during the production and storage （12 h） of fermented milk. In addition we detected for the flavor substances produced during storage （12 h） of fermented milk by solid phase microextraction combined with gas chromatography-mass spectrometry（SPME-GC-MS） methods. The results indicate that the IMAU62115 displayed the shortest fermentation time of 7.0 h and the number of viable cell counts of fermented milk gave the highest value of 4.95×108 CFU/mL， the TA reached 95 °T and the viscosity was 820 mPa·s. Among the 7 strains storage for 12 h， the flavor components of these strains in fermented milk had a significant difference and 29， 28， 26， 26， 32， 31 and 26 kinds of flavor substances were detected in IMAU20403， IMAU20396， IMAU62121， IMAU62115，IMAU20220， IMAU20227 and IMAU20234 respectively， mainly including acids， aldehydes， ketones， alcohols and esters， etc. Among them， the main characteristic flavor substances in IMAU62115 fermented milk are diacetyl， acetoin， 3-methylbutyraldehyde， 2-nonanone and so on. It has a high concentration of these flavor compounds in fermented milk， and the OAV value is greater than 1. Thus it has a great contribution to the flavor of the fermented milk. Therefore， the strain of Lactobacillus delbrueckii subsp. bulgaricus IMAU62115 screened in this study is a strain with excellent fermentation characteristics.

Abstract:In this study， no-added nitrite cured meat was prepared by using Lactobacillus fermentum RC4， Lactobacillus plantarum B6 as starter， red yeast red， beet red， nisin， vitamin E and various flavoring substances instead of nitrite. The sensory score， nitrite content， volatile flavor of the 3 kinds of meat （no-added nitrite cured meat， only salt-added cured meat， salt and nitrite-added cured meat） were measured. The electronic nose was used to detect the differences in volatile flavor components of 3 kinds of cured meat and odor activity value （OAV） analysis was used to evaluate the contribution of each compound to the overall flavor of cured meat. The results shows that no-added-nitrite cured meat has the highest overall acceptability； the nitrite content is 0.64 mg/kg， which is significantly lower than other groups； the spices and contents of volatile flavor components are the highest in the 3 groups cured meat， and the key volatile components include D-limonene and nonanal， （E，E）-2，4-decadienal， 1-octene-3-ol， anethole. The 3 groups of cured meat can be well distinguished from the overall smell by electronic nose. The bottleneck technology that adding nitrite for preparing cured meat was broken through by developing a no-added nitrite cured meat processing technology by using multi-ingredients to substitute for nitrite in this work， the quality and flavor of cured meat were improved as well， which provided a new idea for transforming and upgrading for traditional cured meat products.

Abstract:Bacterial community structure and succession law among cantonese sausages during natural fermentation were analyzed by high-throughput sequencing technology. The result showed that there were mainly Firmicutes， Proteobacteria， Bacteroidetes， Actinobacteria at phylum in cantonese sausage， the dominant bacteria Firmicutes increased first and then decreased with the fermentation time， on the 20th day， the proportion of Firmicutes reached 95.4%， there were mainly Vibrio spp.， Lactobacillus spp.， Weissella spp.， Acinetobacter spp.， Brochothrix spp.， Enterobacter spp.， Yersinia spp. at genus in cantonese sausage， the dominant bacteria Lactobacillus spp. increased first and then decreased with the fermentation time， on the 20th day， the proportion of Lactobacillus spp. reached 84.61%， The dominant genus Lactobacillus not only affected the changes in the structure of the bacterial flora， but also affected the formation of flavor substances. Through the study on bacterial community structure and succession law in the fermentation process of cantonese sausage， it was order to find the dominant bacterial of cantonese sausage and controlled the growth of harmful microorganisms and reduced the generation of harmful substances.

Abstract:In order to clarify the difference of key flavor compounds in stewed Tan lamb from different feeding patterns， 6 Yanchi Tan sheep were selected of each group from grazed， grazed + supplemented and concentrated， respectively. Determination of routine nutrient composition and sensory quality of Tan lamb from three feeding patterns， the flavor of stewed Tan lamb from different feeding patterns was detected by Heracles II ultra-fast gas phase electronic nose. The results show that： feeding patterns had no significant effect on water and protein content （P > 0.05）， but had a significant effect on fat content （P < 0.05）， the fat content of Tan lamb was the highest in the concentrated group and the lowest in grazed group. Feeding patterns had significant effects on sensory indexes （tenderness， flavor， juiciness and overall liking） and sensory quality score MQ4 of stewed Tan lamb （P < 0.001）. The sensory quality of stewed Tan lamb from grazed + supplemented and concentrated was better than in grazed group. According to relative odor activity value analysis， the characteristic flavor compounds of stewed Tan lamb in grazed group was ethyl hexanoate， the grazed + supplemented group was 2-heptanal， and the concentrated group was beta-pinene and 2-ethyl-4-hydroxy-5-methyl-3-furanone. Therefore， it was concluded that there were differences in flavor compounds of stewed Tan lamb from different feeding patterns， using Heracles II ultra-fast gas phase electronic nose could identify the Tan lamb from different feeding patterns.

Abstract:In this research， electronic nose （E-nose） and Headspace solid phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS） combined with Odor activity value （OAV） were used to evaluate and compare the volatile components and odor-active compounds of stinky tofu brines from companies in Changsha， the four samples included brines of Z1， J1 that just finished fermented and of Z2， JP that used for soaking tofu. The electronic nose results showed that the principal component analysis （PCA） could distinguish among four different varieties of stinky tofu brines， the electronic nose radar profiles and synthetic principal component could show that the higher value of electronic nose sensors were S1， S8 and S7， which were sensitive to aromatic compounds， hydrogen nitride and oxygenated derivatives of aliphatic hydrocarbons. The HS-SPME-GC-MS result showed that 25 volatiles were identified in four stinky tofu brines. Among all compounds， 22， 15， 3 and 6 were found in brines of Z1， J1， Z2 and JP， with the total concentration of 688.616， 58.927， 5.75 and 0.65 μg/mL， respectively. By OAV analysis， aromatic compounds， including phenol， p-cresol， 4-ethylphenol， indole and 3-methylindole were some common odor-active compounds in four stinky tofu brines. Oxygenated derivatives of aliphatic hydrocarbons as butyric acid and isovaleric acid were common odor-active compounds in Z1 and J1 stinky tofu brines， in addition， dimethyl disulfide， dimethyl trisulfide and methanethiol were odor-active compounds only in Z1. Overall， the results of GC-MS， OAV and E-nose were consistent.

Abstract:In order to investigate the fermentation properties of Enterococcus faecium R2 for tofu whey， the contents and constituents of oligosaccharides， organic acids and soybean isoflavones in fermented tofu whey（FTW） were measured by high performance liquid chromatography（HPLC）， the activities and locations of α-galactosidase and β-glucosidase were detected， and as well as the DPPH radical scavenging activities. The results showed that all the sugars including stachyose， raffinose， glucose， fructose and sucrose in the tofu whey were utilized during the fermentation process， especially for the glucose， stachyose and fructose. The total organic acids increased largely and the pH dropped to 3.58 after 36 h fermentation， especially for the lactic acid and acetic acid. Besides， isoflavone glucoside could be transformed into isoflavone aglucone during the fermentation with Enterococcus faecium R2， and resulted in the significantly （P<0.05） increase of the DPPH radical scavenging activities. In addition， the activities of α-galactosidase and β-glucosidase were detected in Enterococcus faecium R2， and both of α-galactosidase and β-glucosidase were intracellular， and most of which were insoluble.

Abstract:The muropeptides was the fractions of peptidoglycan from cell wall after digested by mutanolysin. It could induce the spore germination. In this paper， the muropeptides were prepared from the cell wall of Bacillus. subtilis 168 by the method of enzymatic hydrolysis. Then， the high-performance liquid was used to separate and purified the muropeptides. In addition， the structure of muropeptides was identified by liquid chromatography-mass spectrometry， Fourier transform infrared spectroscopy and nuclear magnetic resonance， and the effect of muropeptides on spore germination was further studied. The results showed that the smallest unit of muropeptides obtained after separation and purification was disaccharide tripeptide， and it could induce about 90% spore to germinate.

Abstract:Risk-benefit assessment， originated from economics， is a professional assessment method to evaluate the possibility of risk and benefit in an event. Risk assessment model is the first introduced in the food industry. After decades of development， food risk assessment has been gradually formed at home and abroad， but food benefit assessment started relatively late. This paper summarizes the origin of food benefit risk assessment， the theory and method of model construction， introduces the typical research and application of food benefit risk assessment at home and abroad， and makes a preliminary outlook on its development trend. By analyzing the risk and benefit of food， this paper aims to find an optimal balance point， comprehensively and objectively evaluate agricultural products and food， so as to help the government make reasonable policy decisions and guide the public to rational and healthy consumption.

Abstract:Food protein is inevitably oxidized during food storage and processing， which resulted in oxidative modification of protein structure and changes in protein nutritional quality. Effect of food protein oxidation on the nutritional status of the body has caused more and more attention in recent years. The possible oxidative stress environment of protein during food processing and storage was firstly analyzed， and then effect of protein oxidation on protein structural characteristics and digestive properties was introduced. Finally， effect of protein oxidation on the redox state of the body and the reaction mechanism of protein oxidation induced oxidative stress and inflammation of body were discussed， and effect of protein oxidation on the nutrition and health of the body was prospected. This review could provide a theoretical basis for further understanding the mechanism of effect of protein oxidation on protein nutrition， and provide a theoretical basis for the safe， rational and effective development of food protein resources.

Abstract:The distillery produces waste residue and wastewater while producing various brewing liquor， and sludge is produced after the wastewater is discharged. The annual emissions of liquor waste are huge. Annual emissions of China of liquor-making waste residue amount of millions of tons， and liquor-making waste water amount to hundreds of millions of tons. The discharged waste is characterized by high nutrition and low toxicity， so they can be comprehensively utilized. In this paper， the sources of liquor-making wastes in China， such as liquor， yellow rice wine， wine and beer， are introduced and the emissions are estimated. Based on the component analysis of liquor-making wastes， a comprehensive utilization scheme was proposed according to the characteristics of wastes， aiming at providing a reference to the recovery and utilization of liquor-making wastes.