Abstract:Objective: To report young investigation which was a nutrition and health survey on maternal and 0-36 months infants & toddlers among 10 different geographic areas， different economic development level cities including Beijing， Guangzhou， Suzhou， Nanchang， Ningbo， Xuchang， Shenyang， Chengdu， Lanzhou & Huhhot. Method: Total of 973 lactating women in ten cities including Beijing， Guangzhou， Suzhou， Nanchang， Ningbo， Xuchang， Shenyang， Chengdu， Lanzhou and Huhhot were recruited， they were divided into puerperium period， early stage of the nursing and late stage of nursing according to lactation period， the nutrition and health information of lactating women were collected by questionnaires such as socioeconomics questionnaires including pre-pregnancy and before delivery body weight， qualified food frequency questionnaire (FFQ)， 24 h dietary record and dietary supplement questionnaire used to calculate food and nutrient intake and develop the dietary pattern； questionnaire including traditional postpartum practice， questionnaires on postpartum anxiety and depression； anthropometry record the height and body weight at the investigation day， body composition were tested by Inbody instrument， blood pressure was measured on-site； fasting blood were collected to test hemoglobin level， serum vitamin A were quantified by HPLC-MS/MS. This article concludes 3 published papers. Results: The amount of lactating women diary & vegetables intakes was lower than recommendations in Chinese dietary pagoda； 59.5% of participants self-reported adhering to certain postpartum practices， women who adhere to postpartum practice had significant lower dietary green leafy vegetables， but high dietary meat， algae， fruits & root vegetables intake. The amount of dairy food， diary & food dietary pattern were positively related to blood serum vitamin A level， meanwhile， blood vitamin A level was negatively associated with postpartum depression. Conclusion: Lactating women's nutritional status need to be improved currently， we should encourage food industry and public nutrition condensation to develop healthy and proper food for breastfeeding women to improve mateernal and infants' nutritional health.

Abstract:The purpose of this study is to simulate the effect of sublethal conditions on methicillin-resistant StapHylococcus aureus (MRSA) during food processing. In the experiment， two MRSA strains (MRSA6 and MRSA18) from pork with different background genes were selected， and they were treated with common disinfectants， low temperature， acid-base， and osmotic stress. The growth， virulence and resistance genes expression changes of the two strains before and after the treatment were investigated. The experimental results showed that the expression of virulence and resistance genes carried by the strains increased to varying degrees after benzalkonium bromide stress. Peracetic acid could promote and inhibit the expression of strain resistance genes， and inhibit the expression of virulence genes. Sodium hypochlorite could inhibit the expression of genes carried by the strain； low temperature， hypertonicity and alkali stress all could inhibit the expression of related genes of the strain； after acid stress treatment， the expression of mecA in MRSA 6 could be significantly promoted. The resistance genes all showed inhibitory effects. The minimum inhibitory concentration (MIC) of peracetic acid on the strain was 0.03%， the MIC of sodium hypochlorite on the strain was 0.17%， and the MIC of triceramide on the strain was 0.0005%， which were all lower than the recommended concentration of disinfectant. Low temperature stress had no obvious effect on the growth of the strains； 55 ℃ stress had a good inhibitory effect on the strain， and 60 ℃ high temperature could achieve a better killing effect. The strains showed tolerance to hypertonic environment， and the growth of the strains was inhibited at a concentration of 35% sodium chloride. Low acid environment (pH 2) had a good inhibitory effect on the growth of strains. The alkaline environment had no obvious effect on the growth of the strains. In this study， it was found that the sublethal environmental conditions of conventional food processing might increase the virulence and resistance of strains by exploring the effects of different stress conditions on the growth of MRSA strains and the expression of virulence and resistance genes. The results of this study provided references for the selection of antibacterial methods during food processing and the possible influence on bacterial growth and changes in virulence and resistance.

Abstract:This study aimed to investigate the gel properties of whey protein cold-set emulsion gel as influenced by interaction of different concentrations (2.7， 13.3， 26.6 μmol phenolic/g protein) of epigallocatechin gallate (EGCG) with the protein. The particle size， zeta potential and interfacial protein adsorption were measured by dynamic light scattering and automatic Kjeldahl nitrogen determination， respectively. The microstructure of the emulsion was observed by laser scanning confocal microscope. The gel strength was measured by the texture analyzer， and the force in the gel was evaluated by the difference of the solubility of the emulsion gel in four solutions. Scanning electron microscope was used to analyze the microstructure of the emulsion gel. The results showed that with the treatment of EGCG， the protein emulsion exhibited smaller average particle size， increased electrostatic repulsion between the emulsion droplets， and more uniform distribution of the particle size. Moreover， with the interaction of EGCG and protein， the microstructure of the corresponding cold-set emulsion gel was more uniform， smoother and closely connected， as well as the gel strength was enhanced. With EGCG at high concentration， the average particle size of emulsion was the smallest (~385 nm)； the electrostatic repulsion between emulsion droplets was the largest； the hydrophobic force and electrostatic force in the emulsion gel were the strongest， and a 92.6% increase in gel strength when compared with the control.

Abstract:The physicochemical， gel and structural properties of curdlan on myofibrillar protein were studied by adding different proportions of curdlan (1%-5%， based on the concentration of MP) to pork MP. The results showed that 1%-4% of curdlan can notonly significantly improve the emulsification properties and stability of myofibrillar protein， but also increase the gel strength and water holding capacity of myofibrillar protein and promote the gel structure. However， 5% of curdlan would reduce the gel strength， weaken the water holding capacity of myofibrillar protein， hinder the formation of the stable gel structure and adversely affect the characteristics of the myofibrillar protein gel.

Abstract:Lactobacillus plantarum can synthesize nano selenium with low toxicity and high efficiency during its growth and reproduction. Common nutrient substrates have great interference on the transformation of Lactobacillus plantarum into nano selenium. The experiment aims to avoid the influence of substrate on nano selenium transformation by modified medium and pre-washing treatment. The results showed that glucose and lactose have reducibility， which can convert sodium selenite into nano-selenium； the modified MRS medium was suitable for the growth of Lactobacillus plantarum and also conducive to the synthesis of nano selenium. When the mass concentration of sodium selenite was 4 g/L， the selenium enrichment rate was higher. The synthesized nano selenium particles were uniform， stable and well dispersed； Lactobacillus plantarum washed and inoculated in phosphate buffer can promote the conversion of sodium selenite into nano-selenium， and nanoparticles can be seen in the cell, which can avoid matrix interference and lay the foundation for the research on the transformation of nano-selenium by Lactobacillus plantarum.

Abstract:Antrodia camphorata is a precious edible and medicinal mushroom， which has many biological activities such as hepatoprotective， anti-cancer， anti-tumor， anti-virus， anti-oxidation， and immune regulation. In this study， the myceliam of Antrodia camphorate by submerged fermentation， were used to extract the active substances with methanol， ethanol， ethyl acetate and water. Then， the Oxford cup method was used to detect the antibacterial spectrum of the 4 kinds of extracts from myceliam of Antrodia camphorate on 15 food-borne pathogenic bacteria. It was found that the methanol extract from myceliam of Antrodia camphorata had the broadest antibacterial spectrum and significant inhibitory effect on 7 pathogenic bacteria (Staphylococcus aureus， Bacillus cereus， Vibrio parahaemolyticus， Vibrio cholerae， Vibrio fluvial， Vibrio vulnificus， and Vibrio minimal). Subsequently， the two-fold gradient dilution method was used to determine the minimum inhibitory concentrations (MIC) of the extracts from myceliam of Antrodia camphorate on the tested bacteria. It was found that the MIC are from 0.3 to 41.0 mg/mL. Finally， the plate colony counting method was used to further verify the antibacterial activity of methanol extract from myceliam of Antrodia camphorata on Staphylococcus aureus， Vibrio parahaemolyticus and Vibrio minimum， it was found that the maximum antibacterial rates of the methanol extract from myceliam of Antrodia camphorate are all more than 92% at the minimum inhibitory concentration. This study expands the application of Antrodia camphorata in the food engineering field， and provide a new perspective for the development of new food bacteriostatic agents that are safe， efficient， and multifunctional.

Abstract:The first 1 000 days is a critical window of opportunity to promote healthy life， during which diet is an important factor. The study used randomized clinical trial to randomly divide the overweight or obese pregnant women into fermented dairy group intervened with fermented dairy from early pregnancy to six months postpartum and control group. Members in fermented dairy group were arranged 200 mL yogurt containing probiotics and prebiotics everyday. Fresh human milk samples， follow-up table for maternal-child health， and Edinburgh Postnatal Depression Scale(EPDS) were collected regularly postpartum to investigate the effect of fermented dairy on microbiota and macronutrients of human milk， mothers' body mass index (BMI) and postpartum depression， weight and neuropsychological development of infants. The results showed that compared with control group， fermented dairy intervention would significantly reduce the relative abundance of Veillonella， Cutibacterium， Streptococcus， Rothia， Neisseria and other microbiomes and improve the relative abundance of Ralstonia in human milk of 42 d postpartum. For human milk of 3-6 month postpartum， the relative abundance of Escherichia-Shigella， Subdoligranulum increased significantly and the relative of Streptococcus decreased significantly in the fermented dairy group compared with the control group. Besides， fermented dairy intervention improved significantly the content of true protein that contained functional proteins such as α-lactalbumin， lactoferrin and lysozyme in human milk of 3-6 months postpartum. There were no differences in other outcomes including mothers' body mass index， infants' weight and neuropsychological development. In conclusion， fermented dairy riched in probiotics and prebiotics could significantly regulate human milk's microbiota and true protein content， which might be helpful for infants' health.

Abstract:The aim of our study was to investigate the protective role of camel milk(CM) on dextran sulfate sodium (DSS)-induced colitis in mice， which might provide a new entry point for the research and treatment of colitis. In this study， ulcerative colitis was induced by oral administration of 2.5% DSS for 7 days in drinking water. A total of 60 male C57BL/6 mice were randomly divided into 4 groups: control group， model group， CM group (10 mL/kg) and CM+DSS group. The protective effect of CM was assessed by weight change， disease activity index(DAI)， histopathological scores and immunochemistry. Detect the level of inflammatory cytokines and myeloperoxidase (MPO) activity in colon and serum by ELISA and real-time fluorescent quantitative PCR to further reflect the influence of camel milk on inflammation. Compared with the model group， CM supplement decreased weight loss and DAI (P>0.05)， also significantly reduced the levels of MPO activity and inflammatory cytokine(IL-1β， IL-6 and IL-10) levels in serum and colon tissue (P<0.05). Meanwhile， CM can relieve the colon shorten symptoms(P<0.05) and protect colon tissue structure. Camel milk has the effects of inhibiting neutrophil infiltration， reducing inflammation and protecting the structure of colon tissue， and has a certain protective effect on DSS-induced colitis damage in mice.

Abstract:Objective: To explore the lipid-lowering activity of Lactobacillus gasseri and further verify its effect on lipid accumulation in HepG2 cells and hyperlipidemic mice， respectively. Methods: In vitro， oleic acid supplemented-HepG2 cells were used as lipid accumulation model， and a total of 166 Lactobacillus gasseri were screened regarding the lipid-lowing activity quantified by multiple oil-red O staining， in which one strain bacteria， BDUP， most steadily and significantly inhibited lipid accumulation. The lipid packing and detected triglyceride(TG) content were further observed in HepG2 cells with treatment of Lactobacillus gasseri. To confirm the lipid-lowing activity of Lactobacillus gasseri in vivo， the hyperlipemic animal model was constructed using C57BL/6J mice with high-fat diet feeding， followed by oral administration Lactobacillus gasseri for 4 weeks. The bodyweight of mice was recorded once a week. On the 28th day， all mice euthanized， the blood and liver were obtained to assess lipid level， as well as weighed fat mass. Results: Three cycles of oil-red O staining-based screening showed that 61 out of 166 (36.75%) strains significantly inhibited lipid accumulation with at least 10% efficiency， while 5 strains (3.01%) elevated lipid deposition and the remaining 100 strains had no significant effect on lipid regulation. Next， one strain BDUP was chosen to confirm its activity in vitro and in vivo， respectively. Experimental results showed that Lactobacillus gasseri BDUP had remarkable effect on cellular lipid accumulation， compared with the comparison group. By in vivo study， BDUP protected against bodyweight gain and fat accumulation， and decreased the lipid levels of blood and liver caused by high-fat diet， so as to improve lipid abnormalities， with a higher efficacy than the standard Lactobacillus gasseri strain ATCC 33323. Conclusion: By screening 166 strains of Lactobacillus gasseri， 61 strains were demonstrated， approximately 36.75%， possessed steady and significant lipid-lowing activities. Among them， Lactobacillus gasseri BDUP strain exhibited the strongest effect to reduce lipid accumulation in HepG2 cells and hyperlipidemic mice， showing a favorable role in mitigating hyperlipidemia.

Abstract:The effects of camellia oil containing different doses of docosahexaenoic acid (DHA) algal oil on the development of brain and retina of Kunming mice were studied. Firstly， Morris water maze experiment was used to conduct behavioral tests to explore the spatial and learning memory abilities of mice. Secondly， the changes of brain tissue， hippocampus and retina structure were observed by tissue staining. Finally， the related biochemical indexes in brain tissue were measured. Results: According to the Morris water maze experiment， compared with the blank group， the escape latency of mice in the positive group and each dose group of DHA showed a downward trend (P<0.01)； the results of tissue staining showed that the brain tissue of mice in DHA dose group had complete cell structure， purple nucleus and relatively uniform cytoplasm distribution. The number of hippocampal tissue cells increased， Nissl body is abundant， retinal blood vessels are evenly distributed， there is no distortion or aggregation， the trend is regular， and the blood vessel density is moderate； The content of malondialdehyde(MDA) in the brain tissue of mice in the DHA dose group decreased (P<0.01)， while the total antioxidant capacity (T-AOC) and catalase (CAT) activity increased (P<0.05， P<0.01)， acetylcholinesterase (A-ChE) activity showed a downward trend (P<0.05， P<0.01). Camellia oil containing DHA algae oil can improve the space and learning memory abilities of mice， promote brain development in mice， and facilitate the formation of a complete retina.

Abstract:Objective: To investigate the protective effects of different doses of WEG on renal injury in rats with acute nitrite poisoning. Methods: Thirty six rats were divided into blank group， model group， wheat germ globulin group (80 mg/kg)， low-， medium-， and high-dose groups (40， 80， 160 mg/kg) and vitamin C (80 mg/kg) groups. The rats were continuously intervened for one week. After 12 hours of the last administration， the rats were challenged with 60 mg/kg NaNO₂. The changes of antioxidant activity， apoptotic factor content and partial renal function were observed and compared， and the morphological changes of renal tissue were observed by hematoxylin eosin staining under microscope. Results: Compared with the model group， different doses of wheat germ globulin can significantly reduce the kidney coefficient， increase the contents of superoxide dismutase (SOD)， glutathione (GSH)， catalase (H2O₂)， antioxidant capacity (T-AOC)， reduce the production of malondialdehyde (MDA)， reduce the levels of urea nitrogen (BUN) and creatinine (CR) (P<0.05)， and increase the contents of caspase 3 and caspase 8 in kidney in addition， the degree of renal degeneration and necrosis was significantly reduced. Conclusion: Wheat germ globulin has potential protective effect on renal toxicity caused by nitrite. It can effectively improve the antioxidant activity of renal tissue， enhance the anti-inflammatory stress capacity， promote the balance of anti-inflammatory factors and pro-inflammatory factors， and has protective effect on renal injury caused by acute nitrite poisoning.

Abstract:Purpose: To investigate the effect of Xanthoceras sorbifolia leaves extract on blood pressure in spontaneously hypertensive rats (SHR). Methods: Rats were divided into six groups: normal control (rats with normal blood pressure)， positive control (SHR rats fed amlodipine)， negative control (SHR rats)， high， medium and low-dose groups (SHR rats fed 2， 1， 0.5 g/kg Xanthoceras sorbifolia leaves extract). The changes of systolic blood pressure， diastolic blood pressure， mean pressure， heart rate， serum endothelin， NO， total cholesterol and triglyceride were observed after 4 weeks of intragastric administration. Compared with the negative control group， systolic blood pressure， diastolic blood pressure， mean blood pressure and blood lipid of SHR rats in high， medium and low dose groups were significantly decreased (P<0.05)， the middle dose group significantly decreased blood lipid and serum ET-1， increased serum NO level (P<0.05)， but had no significant effect on heart rate and cholesterol in SHR rats (P>0.05). Conclusion: the medium dose group of Xanthoceras sorbifolia leaves extract could significantly reduce the blood pressure of SHR rats.

Abstract:To analyze the effects of probiotics Bifidobacterium lactis Probio-M8 and Lactobacillus paracasei PC-01 on the micro-rheological properties and stability of fermented milk. Compared with the basic starter， Bifidobacterium lactis Probio-M8 and/or Lactobacillus paracasei PC-01 were added to ferment with the basic starter. The Micro-rheological properties during fermentation were analyzed by Multi-speckle diffusing wave spectroscopy (MS-DWS)， and the number of viable bacteria， titration acidity， pH， water holding capacity and viscosity during fermentation and storage were measured. The results showed that the micro-rheological analysis showed that the fermented milk added with Bifidobacterium lactis Probio-M8 and/or Lactobacillus paracasei PC-01 had higher solid liquid balance value and lower elastic index， but had no effect on viscosity index and fluidity index， and formed a gel structure with low elasticity and partial liquid state. Adding probiotics can accelerate the curd speed and shorten the fermentation time； The viable count of Bifidobacterium lactis Probio-M8 and Lactobacillus paracasei PC-01 in fermented milk was more than 107 CFU/mL after 28 days storage， which fully guaranteed the probiotic effect. During storage， the pH and titration acidity of fermented milk with probiotics did not change significantly， but the water holding capacity and viscosity of fermented milk increased significantly， showing good storage stability. This study provides a theoretical basis for the popularization and application of Bifidobacterium lactis Probio-M8 and Lactobacillus paracasei PC-01， and provides guidance for diversified development and practical production of probiotic fermented milk products.

Abstract:The preliminary isolation and purification by protein chromatography of cathepsin L from silver carp dorsal muscle were studied. The influence of ammonium sulfate saturation， acid treatment and dialysis bag of molecular weight during preliminary isolation on the activity of cathepsin L were mainly studied， as well as the influence of different types of ion exchange column chromatography and ion exchange equilibrium buffer pH during purification process on protein chromatography purification results were studied. The results showed that the optimal salting out ammonium sulfate saturation range was 55%-90%， the optimal acid treatment condition was pH 3.0 and the heat treatment was at 40 ℃ for 10 min， the optimal molecular weight of dialysis bag was 7 000 u. As a result， 45 ku electrophoresis pure cathepsin L was obtained by combining weak anion exchange chromatography and molecular sieve chromatography and using 20 mmol/L， pH 6.0 phosphate buffer as the equilibrium buffer of weak anion column. Moreover， the purification fold was 487 and the recovery rate was 22 mg/1 000 g. This method has the advantages of simple operation and high recovery rate， which lays a good foundation for exploring the effective method of inhibiting the deterioration of surimi gel.

Abstract:Dense phase carbon dioxide (DPCD) is a promising non-thermal sterilization technology. In order to explore the effect of DPCD on the quality of casein in dairy products. We took casein as the research object and studied the effect of DPCD treatment pressure， time and temperature on the structure and physical properties of casein. The secondary and tertiary structure changes of casein are characterized by circular dichroism and surface hydrophobicity. And the effect of DPCD on the physical properties of casein such as interface properties and flow behavior are reflected by solubility， particle size， emulsibility and viscosity. The results show that when the treatment temperature and time are constant， increasing the DPCD treatment pressure will cause more α-helices and random coils to be converted into β-sheets in the secondary structure of casein， improve its surface hydrophobicity， and reduce its solubility and apparent viscosity， at the same time make its particle size and emulsibility first decrease and then increase. The effect of treatment time on casein is similar to pressure， but its effect on apparent viscosity is not significant； When the treatment pressure and time are constant， increasing the DPCD treatment temperature may cause the opposite change in the secondary structure of casein， and make its surface hydrophobicity increase first and then decrease， at the same time cause the reduction of its solubility， emulsibility and increase its particle size sharply. In summary， the pressure， time， and temperature of DPCD treatment affect the structure and physical properties of casein， among which temperature has the most significant effect. Therefore， the low temperature treatment conditions can effectively protect the quality of dairy products after DPCD treatment.

Abstract:The paper uses fluorescence spectroscopy and ultraviolet-visible absorption spectroscopy to study the effect of ultrasonic treatment (40 kHz / 30 min， 50 kHz / 30 min) on the binding of chlorogenic acid (CGA) and bovine serum albumin(BSA). Analyze the fluorescence quenching effect of CGA on BSA by fluorescence emission spectroscopy； analyze the microenvironmental changes of BSA tyrosine (Tyr) and tryptophan (Trp) residues after CGA binding by synchronous fluorescence spectroscopy to determine the effect of CGA on the conformation of BSA； use mathematical equations such as Stern-Volmer equation and Acharya equation to calculate its quenching constant， binding constant， and number of binding sites； then use warfarin (WARF) and ibuprofen (ibuprofen， IBU) two protein markers to determine the binding site； and use ultraviolet spectroscopy to measure the changes in BSA conformation to compare the effects of different ultrasonic frequencies. The results showed that CGA had the most significant fluorescence quenching effect on BSA at the ultrasonic frequency of 53 kHz， and the conformation of CGA-BSA complex could be changed by ultrasonic treatment to some extent， and the combination of CGA and BSA could be enhanced to some extent， but the reaction force type would not be changed. The results of this study will provide a useful reference for the effect of sonication on the binding of protein and ligand.

Abstract:Objective: A new method for extraction and separation of catalase from tomato was established based on a new ionic liquid of 1-hydroxyethyl 3-methylimidazolyl Fe3O4 nano-magnetic fluid. Methods: The effects of ionic liquid dosage， extraction temperature， extraction time and other parameters on catalase activity were investigated. Results: The optimal extraction conditions obtained by response surface experiment were as follows: the optimal amount of 1-hydroxyethyl 3-methylimidazolidyl Fe3O4 nano-magnetic fluid was 176 mg， the extraction temperature and the extraction time were selected as 35 ℃ and 30 min， respectively. The comparison of the catalase activity of tomato samples between the optimal and traditional extraction conditions in experiment， where showed the higher enzyme activity applied ionic liquid extraction based on magnetic nano materials， and the extraction time was shrunk by ten minutes. Conclusion: in this work， an efficient extraction method of hydrogen peroxide and other enzymes wasstudied.

Abstract:The tuna oil was refined by degumming， neutralization， bleaching and deodorization， and exploring the enrichment effect of low temperature crystallization method on triacylglycerols eicosapentaenoic acid(EPA) and docosahexaenoic acid (DHA) in refined fish oil. The results showed that after the treatment of refining process， all physicochemical indexes of fish oil reached the quality criterion of first grade refined fish oil； the content of saturated fatty acids decreased， but the contents of monounsaturated fatty acids and polyunsaturated fatty acids increased， EPA and DHA were 6.69% and 16.46%， respectively； the content of triacylglycerols in refined fish oil were 97.62%； the optimum conditions of enrichment were determined: the solvent was acetonitrile and acetone， the crystallization temperature was -50 ℃， the ratio of acetonitrile to acetone was 1 ∶ 12 (V/V)， the ratio of fish oil to compound solvent (acetonitrile and acetone) was 7 ∶ 40 (V/V)， the crystallization time was 150 min. Under these conditions， the contents of EPA and DHA were (12.83±0.34)% and (28.70±0.48)%， respectively， with corresponding yields of (40.10±1.07)% and (36.52±2.53)%.

Abstract:Ethyl ester fish oil mainly enhanced the gel strength by enhancing the hydrophobic interaction between proteins and conduced to the formation of disulfide bonds， and did not enhanced the endogenous TG enzyme. In order to determine the effects of ethyl ester fish oil with different additive amount on the gel quality of surimi were studied and gel strength， texture profile analysis (TPA) parameters， whiteness， water-holding capacity and volatile flavor component were used as the indicators of gel quality. The mechanism of action was preliminarily studied by using the intermolecular forces of protein and SDS-PAGE. When the addition amount of ethyl ester fish oil was 1.2%， the sample had the maximum gel strength and the highest texture characteristics， while the whiteness decreased. As the addition of ethyl ester fish oil increasing， the loss of unsaturated fatty acids were increasing during the heat treatment process. Ethyl ester fish oil could increase the fishy flavor of surimi gels， but it is still acceptable. The FTIR results show that the ethyl ester fish oil has no effect on the structure of surimi gel protein. Therefore， adding 1.2% ethyl ester fish oil could effectively improve the gel quality of surimi. The results can provide a theoretical basis for the production of high-quality surimi products.

Abstract:In order to optimize Retort process for liquid newborn formula， a single factor experiment was used to screen the optimum process conditions with viscosity as the index. The optimal homogeneous pressure was 30 MPa， sterilization temperature was 115 ℃， and sterilization time was 10 min. On this basis， orthogonal experiments were used to further optimize three parameters， and the optimum process parameters were obtained as homogeneous pressure 20 MPa， sterilization temperature 115 ℃， and sterilization time 8 min， the particle size， viscosity and color difference(ΔE) of the products produced by the two process parameters are compared， the results show that the product produced by the process parameters optimized by the orthogonal experiment has better stability. By comparing the safety of the orthogonal optimized Retort liquid newborn formula with UHT liquid newborn formula， the results showed that the aerobic plate count of Retort product was 0 CFU/mL， and the number of thermophilic aerobic spores was lower. Scanning electron microscope (SEM) and laser confocal microscope (CLSM) were used to compare the microstructures of protein and fat between Retort liquid formula and UHT liquid newborn formula. Retort liquid formula protein had a denser network structure and less denaturation； the number of fat globules was more and the size was smaller. Therefore， Retort process has a better sterilization effect and is more suitable for the sterilization of liquid newborn formula， which will lay the foundation for providing safer and more nutritious breast milk substitute for newborn infants.

Abstract:The peel of mango and pitaya are rich in dietary fiber and polyphenols， which are not used effectively， resulting in a waste of resources. The processing of restructured fruit and vegetable chips based on vacuum freeze-drying technology provides a feasible way for efficient utilization of peel resources. This study took mango and pitaya as typical objects to study the differences in the composition of the pulp and peel， and to explore the effect of adding peel on the texture， color， flavor and other sensory qualities， as well as total phenols， protein， antioxidant and other nutritional qualities of the restructured mango and pitaya chips under vacuum freeze-drying. The results showed that compared with the control samples without peel， the hardness of chips was increased by more than 56.36% by adding mango peel， and the microscopic pores was more compact. There was no significant difference in the crispness and hardness between pitaya chips with peel added and contrast(P>0.05). And the number of microscopic pores increased and the pore size decreased. After adding peel， the antioxidant ability of pitaya chips was increased by 18.43%-74.17%. The total phenol of mango chips was increased by 0.01-0.25 times. Sensory evaluation showed that there was no significant difference in the comprehensive quality of the two kinds of restructured chips with peel added. In summary， the process of restructured chips with peel can significantly increase the resource utilization of mango and pitaya while maintaining the core sensory quality and improving nutritional indicators.

Abstract:The effects of tea polyphenols on emulsifying and gelling properties of freeze-thaw mutton batters were investigated in this paper. All samples were treated with 0， 1， 3， 5， 7 and 9 freeze-thaw cycles. The TP were added into the mutton batters with different concentration， the surface hydrophobicity， protein solubility， emulsifying stability， water retention， texture characteristics， gel strength and microstructure were determined. The results show that an appropriate of tea polyphenols(0.01%) significantly improve the emulsifying stability， water retention and texture characteristics of the mutton batters(P＜0.05). Scanning electron microscopy (SEM) showed that the structure of mutton batters gel was tight and fine. However， excessive addition of tea polyphenols that could damage the emulsifying and gelling properties of mutton batters， leading to the surface hydrophobicity， emulsifying stability and gel strength of mutton batters significantly decreased (P<0.05)， cooking loss significantly increased (P<0.05)， Repeated freeze-thaw has a destructive effect on the emulsifying and gelling properties of mutton batters， and the quality of mutton batters is the worst in three times of freeze-thaw， Among CG， TP1， TP2 and TP3 increased by 7.27%， 3.53%， 2.95% and 4.09%， respectively. 3 times of freeze-thaw was probably acritical point and should be avoided in meat production.

Abstract:With Chinese yams (Jiaozuo， Henan) and normal yams (Zhoukou， Henan) as the research object， different cooking methods (steaming or boiling) are performed to investigate the effects on the edible quality， in vitro digestibility and predicted glycemic index (preGI) of different parts of yam rhizome and different retrogradation time. The results show that the different cooking methods had obvious impact on the hardness， viscosity， elasticity， chewability， L*， a*， b* of Chinese yams / normal yams. Under the same cooking method， different retrogradation time had little effect on the quality of different parts of Chinese yams， but had a great effect on the quality of different parts of normal yams. From the perspective of sensory analysis， the sensory score of Chinese yams was higher than that of normal yams under same cooking method， and the sensory score was the highest for two yams under hot water steaming and retrogradation for 1 h. The preGI value of unprocessed Chinese yam was significantly lower than that of unprocessed normal yam. Besides， the preGI value of Chinese yams was lower than that of normal yams under hot water steaming. Under the best sensory evaluation condition of steaming in hot water， the content of RS and RS+SDS of Chinese yams was higher than that of normal yams. The study can be expected to establish the relationship between the main cooking method and the food edible quality， which could guide consumers to choose appropriate cooking method with different preferences.

Abstract:Objective: Strains for antifungal peptides production were screened and isolation from soil， and then the antifungal peptides yield was improved by optimizing its fermentation conditions. Methods: Agar plate dilution and agar diffusion method were used for the strain isolation. Morphological， physiological and biochemical characteristics and 16S rDNA sequence of the strain were used for the strain analysis and identification. The antifungal properties of antifungal substances were determined by protease treatment， ammonium sulfate precipitation， membrane dialysis and thermal stability study. The fermentation medium and conditions for antifungal peptides production were optimized by single factor and orthogonal tests， and then the fermentation amplification was carried out in the fermenter. Results: An antifungal peptides-producing strain was screened and identified as Paenibacillus ehimensis. The strain was named as Paenibacillus ehimensis HD. The antifungal substances produced by P. ehimensis HD was verified as small molecular polypeptides with the molecular weight of about 1 ku. The antifungal peptides had a broad spectrum of antimicrobial activity， which could not only inhibit the spoilage fungi， but also inhibit the pathogenic bacteria. The optimum conditions for antifungal peptides production by P. ehimensis HD were as follows: mannitol 2.5 g/L， MgSO4 3.0 g/L， fish peptone 10 g/L， initial pH 7.5， liquid volume 40 mL/250 mL， inoculation amount 1×108 CFU/mL， shaker speed 220 r/min， fermentation temperature 32 ℃， fermentation time 32 h. Under the optimal conditions， the titer of antifungal peptides was 324.92 AU/mL， which was 3.63-fold compared to the initial medium. Scale-up of antifungal peptides fermentation from shaking flask to 5 L and 30 L fermenters， the titers of antifungal peptides were 371.01 AU/mL and 364.05 AU/mL， respectively， moreover， the fermentation time was forward to 20 h. Conclusion: The antifungal peptides produced by P. ehimensis HD had good antifungal activity， and the yield of antifungal peptides was stable after fermentation optimization and amplification.

Abstract:In order to realize the high value utilization of the skin of navodon septentrionalis， the optimal enzyme hydrolyzation technology for preparation of angiotensin converting enzyme (ACE) inhibitor peptide from collagen was studied. The ACE inhibitory peptides was separated， purified and analyzed by ultrafiltration， gel chromatography， high performance liquid chromatography (HPLC) and UPLC-MS. In addition， the effect of the pH， temperature and simulating gastrointestinal digestion on the stability of the ACE inhibitory peptides were assessed. The result revealed that the optimal parameters for producing protein hydrolysates with the highest ACE inhibitory activity were as follows: hydrolysis time 4 h at pH 8， Protease N “Amano” 2Genzyme dosage 1 200 U/g as well as trypsin enzyme dosage 2 400 U/g， hydrolysis temperature 40 ℃， and the enzyme-to-substrate ratio 4%. Under these conditions， the ACE inhibitory rate of enzymatic hydrolysates could reach 74.3%. After ultrafiltration and gel filtration， three high activity component (a1， a2， a3) were obtained， the stability study showed that the three high activity component(a1， a2， a3) maintained high activity under the thermal， acidic， mildly alkaline condition and demonstrated good stability in gastrointestinal digestion environment. Among them， a1 showed the best ACE inhibitory activity and stability. HPLC and UPLC-MS analysis showed that the purity of a1 was high， which amino acid sequence might be Gly-Val-Ala or Ala-Val-Gly. The above results provide a theoretical basis for the intensive processing of navodon septentrionalis skin and the development of new ACE inhibitors.

Abstract:In this experiment， fresh lotus were selected as the test material， control (CK) was treated with water. Then， the effect of different concentrations(0.2， 0.4， 0.6 mmol/L) of SA treatments on the storage quality and antioxidant enzyme activity of fresh lotus， were investigated during storage at(20±1) ℃. The results showed that compared with the control， SA treatments significantly maintained the sensory quality， inhibited the respiration rate， and delayed the nutrients decline of the lotus seeds. Among of them， 0.4 mmol/L SA treatment were the best， which could effectively delay the increase of lotus seeds browning， soluble solids and malondialdehyde， and inhibit the decreases of reducing sugar， soluble sugar， starch and total phenol content in lotus seeds. Moreover， 0.4 mmol/L SA treatment also could maintain higher superoxide dismutase， catalase， and peroxidase activities of lotus seeds， as well as significantly inhibit polyphenol oxidase activity， thereby delaying the senescence of fresh lotus during storage， and maintaining better quality.

Abstract:Staphylococcus aureus is one of the common pathogens that threaten the food safety of roasted duck and other cooked meat products. The objective of this study was to investigate the growth characteristics of Staphylococcus aureus in roasted duck under different storage temperatures， then to develop and evaluate relevant dynamic models. The roasted duck samples inoculated with a 2-strain cocktail of Staphylococcus aureus were stored at 12， 16， 20， 25， 30 and 35 ℃， respectively， to observe the growth during storage. The one-step approach was used analyze the growth data of Staphylococcus aureus， and then to construct a combined growth model including the primary model (Huang model， Baranyi model， or Two Compartment model) and the secondary model (Huang Square Root (HSR) model). The results showed that Huang-HSR model， Baranyi-HSR model and Two Compartment-HSR model had an equal fitting effect. The minimum growth temperature and maximum cell density of Staphylococcus aureus estimated by the three combined models were 8.29， 8.74， 8.74 ℃， and 9.31， 9.32， and 9.32 lg(CFU/g)， respectively. The Huang-HSR model and its parameters were verified by the growth experiment of Staphylococcus aureus in roasted duck under another 4 groups of dynamic temperature profiles. The RMSE of the predicted value was between 0.28 and 0.40 lg(CFU/g)， indicating that the prediction model constructed has high accuracy. The model was then used to simulate the dynamic growth of Staphylococcus aureus under real environmental temperature of roast duck restaurant and artificially set fluctuating temperatures to demonstrate its potential application. The models developed in this study can be used to predict the growth of Staphylococcus aureus in roasted duck.

Abstract:This research was designed to investigate the shelf life of Agaricus bisporus fruiting bodies during storage. The effect of different concentrations of ε-Polylysine hydrochloride (0.15 and 0.30 g/L； ε-PL) on the growth of background microorganisms and Pseudomonas spp. on Agaricus bisporus fruiting bodies were established at 4 ℃， 16 ℃ and 25 ℃， respectively. And the shelf life prediction model of Agaricus bisporus fruiting bodies was built. In the meantime， the samples of Agaricus bisporus fruiting bodies were collected during the storage to investigate the score of sensory， L* value， hardness， weight loss rate， and moisture content. Results showed that treatment with ε-PL (0.15 and 0.30 g/L) could interfere with bacterial growth on Agaricus bisporus fruiting bodies. The background microorganisms and Pseudomonas spp. on Agaricus bisporus fruiting bodies were modeled with three different phases: lag phase， log phase， and stationary phase. The ε-PL could inhibit the growth of Pseudomonas spp. on the surface of Agaricus bisporus fruiting bodies at 4 ℃. The ε-PL (0.30 g/L) showed the strongest inhibitory against Pseudomonas spp. on the surface of Agaricus bisporus fruiting bodies compared to the other concentration of ε-PL (0.00 and 0.15 g/L). The study suggested that the combination of ε-PL and low temperature could effectively improve the quality and the shelf life of Agaricus bisporus fruiting bodies during storage.

Abstract:Objective: Lactobacillus(L.) helveticus is one of the important starters and widely used in cheese and fermented milk drink. This study aimed to analysis the genetic background and genomic differences of L. helveticus strains， taking L. helveticus H9 and H10 as example， which would lay the genetic foundation for the identification and development of L. helveticus strains. Method: Taking L. helveticus H9 and H10 as examples， combined with the complete genome of other 16 strains of L. helveticus in the NCBI database， the genetic differences between strains were explored by comparative genomic methods. Result: There were diversity in genome size and the number of plasmid， CDSs， tRNA and rRNA among different L. helveticus strains. Phylogenetic analysis showed that L.helveticus H9 and L. helveticus H10 clustered in different evolutionary branches， and the L. helveticus H9 has closer phylogenetic relationship with industrial starter strains L. helveticus CNRZ32 compared with L. helveticus H10. The average nucleotide identity(ANI) clustering result almost consistent with the phylogenetic tree. L. helveticus H9 and L. helveticus H10 were clustered in different groups and the genomic sequence consistency between fermented dairy product isolates were lower than homo-feces/gut isolates. Comparing with L. helveticus DPC4571， the genomic sequences of L. helveticus H9 and L. helveticus H10 both had certain fragments insertion， deletion and inversion. There were differences between the specific functional genes of L helveticus H9 and L. helveticus H10， which of L. helveticus H10 were more involved in amino acid and energy metabolism. Conclusion: Analysis of L. helveticus genome information by comparative genomic methods found genetic differences among different L. helveticus strains.

Abstract:The aim of this study is to investigate the contamination of Cronobacter sakazakii in ready-to-eat foods， and to analysis the epidemic strains isolated in China. Ten strains were isolated from ready-to-eat foods， and the identification was performed by use of MALDI-TOF-MS， VITEK 2 and 16s rDNA sequence analysis. Multilocus sequence typing (MLST) method was employed for genotyping of the isolates. The phylogenetic tree was constructed by analyzing the sequences of the strains which were isolated in China in PubMLST database. MALDI-TOF-MS results revealed that the protein peak of 5740 m/z is the specific protein in C. sakazakii， and there are some differences in the proteins peaks of 5380 m/z， 6255 m/z， 7159 m/z which provide basic data for further genotyping by MALDI-TOF-MS. There were ten C. sakazakii strains identified from 163 isolates. MLST analysis results demonstrated that there were four sequence types (ST21， ST73， ST60， ST7) of the 10 isolates and the main resources of the isolates were cereal foods. The main resources of the isolates in China were clinical， plant food and infant formula. The ST21 strains were more epidemic than the others in China. This study provide basic data for source tracking， epidemiological investigating and control of C. sakazakii， it is useful in reducing the dissemination risk of C. sakazakii in ready-to-eat foods.

Abstract:Objective: To study the distribution characteristics of microorganisms on the surface of pericarpium citri reticulatae(PCR) stored in standard warehouses in different years. Method: High-throughput sequencing method was used to sequence the sequence data of the PCR with the storage time of 0， 1， 2， 3， 4， 5， 10， 15 and 30 years. The distribution characteristics of fungi and bacteria on the surface of PCR were analyzed by OUT analysis， alpha diversity analysis and principal component analysis. Conclusion: The species richness of the nine samples with different storage time increased first and then decreased. When the storage time was 2， 3， 4， 5 and 10 years， the number of species was more and the homogeneity was better. The dominant bacteria in the first 10 years were mainly Penicillium and Aspergillus. Different from fungi， the change trend of the number of bacteria species fluctuates greatly， but the change range is small. The dominant bacteria were Sphingomonas， Lactobacillus， Cladosporium and Panthia. They are the dominant bacteria with 0， 1， 2 and 4 years storage time respectively， and Rumen cocci with high relative abundance in each year. Discussion: A model was established to judge the storage time of PCR according to the distribution characteristics of fungi in different years.

Abstract:A method for the determination of taurine in amino-acid-hydrolyzed formula milk powder with special medical purpose was developed using a novel derivative way， coupled with two-dimensional liquid chromatography (2D-LC) system on precise quantification. The milk powder matrixes were dissolved with ultra pure water， precipitated proteinaceous substance by potassium ferrocyanide and zinc acetate， derived by high concentration dansylchloride (30 mg/mL)， adjusted by triethylamine on pH value， and heated in 60 ℃ water bath for 1 hour. The derivative was performed on the Agilent XDB-C18 column with methanol and 0.1% trifluoroacetic acid as the one-dimensional LC mobile phase， so as to separate other amino-acids and locate the target. Subsequently， taurine entered into the Thermal AccucoreTM PFP column after the capture and center-cutting by column switching technique， acetonitrile and 0.1% formic acid were utilized as the two-dimensional LC mobile phase to gradient elute the taurine， combined with fluorescence detector on quantification analysis. The derivative parameters (concentration， pH value and time) and 2D-LC condition were optimized to promote the target recovery. Taurine showed good linear ranged from 1.0-20.0 mg/L， while the correlation coefficients(R2) was higher than 0.9996. The average recovery of the actual samples was 95.2%， with RSD 1.86%. This method， with high accuracy and strong anti-interference ability， overcame the influence of other amino acids on target derivation， and improved the derivative efficiency. This method solves the problem that national standard cannot accurately quantify the content of taurine in those milk powder with special medical purpose， and has been recognized by AOAC committee as the recommended method on taurine detection of those milk powder with complicated matrix.

Abstract:In this paper， Ningxia Yanchi Tan sheep was used as the material， and the LF-NMR detection technology was used to analyze the moisture distribution and migration laws of the mutton during the roasting process at three roasting temperatures. The results showed that the moisture content of mutton was gradually reduced at the three roasting temperatures， and the moisture content was about 55% after roasting for 20 minutes. The L* value of mutton increased at the beginning of roasting process and then decreased with the extension of the roasting time， the a* value showed a first decline and then tended to balance， and the b* value increased at the beginning of roasting process and then tended to balance. At the same time， the combined water content of the three roasting temperatures showed a gradual upward trend， and the non-flowing water content all showed a downward trend. The free water content did not significantly differ during the roasting process (P<0.05). The non-flowing water and free water migration corresponding to the relaxation time of mutton under different roasting times were obvious， indicating that the fluidity of water becomes smaller， and the water with high degree of freedom gradually transfers to the water with low degree of freedom. The brightness of the hydrogen proton density image of mutton at the three roasting temperatures showed a decreasing trend with the extension of roasting time， and the roasting temperature of 250 ℃ was the most obvious， indicating that its internal moisture content decreased the fastest. The total area of low-field nuclear magnetic resonance peaks and the moisture content of mutton in the roasting process showed a significant linear relationship(P<0.05). Sensory evaluation found that roasting for 12， 14 and 18 minutes can be used as the best flavor time for mutton roasting at 250， 220 and 190 ℃， respectively.

Abstract:In this paper， four Dawson-type polyoxometalates of P2Mo17Ni， P2Mo17Cr， P2Mo17Co and P2Mo18 were synthesized and characterized. The electrochemical properties of four polyoxometalates aqueous solutions at different polyoxometalates concentrations and different sweep rates were studied by cyclic voltammetry. And under suitable conditions to catalyze different concentrations of tyrosinase， the catalysis of polyoxometalates aqueous solutions on tyrosinase was studied. The results showed that the redox processes of the four compounds belong to the diffusion control process. The electrochemical sensing of tyrosinase all showed good stability， and there was a good linear relationship between the response current and tyrosinase content， and the detection effect of P2Mo17Ni was the best among the four compounds. The chronoamperometric curve shows that the lowest detection limit (S/N=3) of P2Mo17Ni for tyrosinase can reach 0.4095 U/mL. When this method is applied to the detection of tyrosinase content in shrimp， the sample recovery rate is 98.0477%-99.5872%， and the method has good selectivity. When multiple interfering substances coexist， the detection result is almost unaffected. It shows that the modified electrode has high accuracy and stability. This study provides a theoretical basis for the application of this method to detect the content of tyrosinase in Penaeus vannamei and other aquatic products， and to realize the quality evaluation of Penaeus vannamei and other aquatic products.

Abstract:Human milk oligosaccharides (HMOs)， among which lacto-N-neotetraose (LNnT) has been widely used as a nutritional fortifier in infant formula， are attractive in recent years because of their prebiotic function， immune modulators， antiadhesive antimicrobials， as well as modulators of intestinal cell responses. HMOs are divided into non-fucosylated neutral， fucosylated， and sialylated oligosaccharides. As one of the most important core structures of HMOs， LNnT can be modified with fucose residue or sialic acid residue to obtain a variety of derivatives. On account of the widely confirmation of their promising physiological effects， they are credited with significant commercial value and potential in the food and pharmaceutical industry. Therefore， it is nothing strange that the exploration of its synthetic method has become a hotspot of research. Among them， the research process of conventional chemical approaches encounters bottlenecks due to a variety of side reaction problems， while biosynthesis takes advantages of the specificity of enzyme reactions and is developing rapidly. In this paper， the physiological functions and biosynthesis process of LNnT and its derivatives were briefly reviewed， and the advantages and disadvantages of biosynthesis methods were pointed out， then the development of LNnT and its derivatives was prospected.

Abstract:Galacto-oligosaccharides (GOS) is a natural functional food ingredient widely present in human breast milk. The production of GOS by β-Galactosidase is main commercial source. β-Galactosidase is a kind of important glycoside hydrolase， which has the ability to simultaneously catalyze the hydrolysis reaction and the transglycoside reaction. Due to the complexity of the source and application of β-Galactosidase， the corresponding GOS products are very different in structure and purity. Therefore， the research of β-galactosidase oriented to high-yield and high-purity GOS has been receiving extensive attention. This review compares the performance of β-Galactosidase in the process of catalyzing GOS from the perspectives of mechanism analysis， enzyme sources， and catalytic methods. On this basis， the research direction of β-Galactosidase in the production of GOS is prospected.

Abstract:Biofilm is a bacterial polymer formed by bacteria contacting with surfaces of objects to resist adverse environment. Spoilage bacteria can form mature biofilm and attach to the surface of aquatic products， which shows stronger corruption and is difficult to remove. Therefore， it is necessary to comprehensively understand biofilms of spoilage bacteria. In this paper， the composition and formation process of spoilage bacteria biofilm in aquatic products and the molecular regulation mechanism of biofilm of three strains (Shewanella， Pseudomonas fluorescens and Aeromonas hydrophila) were reviewed. In these bacteria， the formation of biofilms is generally regulated by cyclic diguanylic acid (c-di-GMP) and quorum sensing (QS). These regulatory systems inhibit or promote the formation of bacterial biofilm by changing the adhesion， motility and extracellular polysaccharides of bacteria. Finally， the novel methods of controlling the biofilm of spoilage bacteria were introduced， and some new methods applied to other strains were summarized in order to be used in spoilage bacteria. It can provide a theory reference for the regulation mechanism of biofilm formation and prevention measures of spoilage bacteria in aquatic products.

Abstract:Inductive electric field(IEF) technology， as a new electric field processing technology in the food field， has potential advantages in its processing. Based on the existing problems of electric field processing as the research background， this paper analyzes the necessity of developing IEF technology， briefly explains the basic principles of IEF technology， and derives related application formulas. At the same time， the application of IEF technology in microbial inactivation and enzyme inactivation， polysaccharide modification， natural product extraction and other treatments is reviewed. The latest progress of IEF in the food field and the current problems of IEF are introduced， and the future research direction is prospected， which provides a basis for the better application of IEF technology in the food processing field.

Abstract:Daily diet is closely related to human health. The functional ingredients of daily diet play a vital role in regulating the activity of the body， which have become a hot spot of concern， but the specific mechanism is still unclear. microRNA (miRNA)， a non-coding small RNA， could participate in the regulation of the body's life activities by regulating the expression of target gene. This article mainly starts from miRNA and focuses on miRNA in ginsenosides， resveratrol， catechin， polyunsaturated fatty acids， vitamins and other food and functional ingredients in regulating fat formation， cardiovascular disease， neuroprotection and anti-inflammatory and anti-cancer mechanisms. The aim is to explain the underlying mechanism of food and functional components regulating body activity and improving diseases from the perspective of miRNA， and provide ideas for the prevention of related diseases.

Abstract:Ulcerative colitis (UC) is a chronic non-specific intestinal inflammatory disease. Its pathogenesis may be related to heredity， environment， immunity and microorganism. n-3PUFAs are the main components of deep-sea fish oil and they are important bioactive substances in nature. Studies have shown that n-3PUFAs have great potential in the prevention and treatment of UC， but the mechanism is still unclear. The possible mechanism involves the regulation of inflammatory response， oxidative stress， immune response and intestinal flora. This paper makes a review of this in order to provide a theoretical basis for the application of n-3PUFAs in the control of UC.

Abstract:Electrospinning， as a nanofiber fabrication technology， has attracted more and more attention. A few literatures for fabrication of curcumin encapsulated nanofiber or nanoparticles has been reported in recent years. The review will introduce the principle and affecting factors of electrospinning and fabrication of curcumin encapsulated nanoparticles. The fabrication of curcumin encapsulated nanofibers will be summarized in the aspect of electrospinning methods and electrospinning materials (synthetic polymer and biopolymer). At last， the application of curcumin encapsulated nanofibers on controlled delivery， tissue engineering， active package， and nano sensor will be discussed.

Abstract:Petroleum-based compounds have good water resistance， but the waste is difficult to degrade. Cellulose has the advantages of light weight， degradability， and high surface area， and has received widespread attention in the field of food packaging， but its structural characteristics lead to strong hydrophilicity， which limits its application range. This article mainly studies the hydrophobic fibers in food packaging in recent years， and summarizes the methods of inducing hydrophobic modification of the fiber surface through chemical and physical treatment， which has important theoretical value and practical significance for expanding the application field of hydrophobic fibers.

Abstract:Starch dough is a special type of dough that is made by mixing and kneading gelatinized starch as a binder with dry starch. Foods based on starch dough have a low and single nutrition and are not suitable for generous intake. Starch doughs which are compounded with other polymers attract more and more attention nowadays. Rheological properties are the most important method to characterize dough quality. There are relatively few studies on the rheological properties of starch doughs， and some of the mechanisms are still unclear. In this paper， the characterization methods of rheological properties of starch dough and the effects of exogenous additives including protein， hydrocolloid， lipid and salt on the rheological properties of starch dough were summarized and analyzed， and the existing deficiencies and problems in the research were summarized， which provide reference for the follow-up research.

Abstract:Gluten-free(GF) diets are the only effective solution for people with celiac disease (CD) and those with gluten protein allergies， and are also currently favored by healthy people， thus driving a greater demand for this food group. Gluten proteins are protein complexes that retain carbon dioxide and give yeast fermented foods their unique properties. The rheology of dough produced in the absence of gluten protein is poor and affects the quality of bread. This paper is an overview of methods to improve the production of gluten-free bread in terms of raw material selection， addition of different improvers， and different production techniques to provide a reference for research on improving the structure， texture， and acceptability of gluten-free bread.