Abstract:Human beings are facing the challenge of supplying sufficient proteins in relation to the rapid world population growth， and the increased environmental pressure. The cultured meat takes a high cost， and its production is still in the laboratory scale. The development of plant-based meat products is a key direction in the food industry. The plant-based meat products prepared based on dry extruded protein show the poor texture and taste， have high salt content and lack of green label. The textured vegetable proteins (TVP) prepared by the high-moisture extrusion (HME) are becoming ideal substitutes for animal proteins due to their similar texture and taste of muscle fibers. This paper focused on high-moisture extruded plant-based meat analogues， mainly clarified the application of food colloids such as protein and polysaccharides in plant meat analogues. The development of fat mimics and their potential application in plant meat analogues were also described. In addition， the key technical challenges faced by the plant meat industry are summarized， and the development prospects of plant meat analogues were proposed.

Abstract:Lactic acid bacteria and their metabolites are widely used because of their natural， good antibacterial activity and safety. However， there are few reports on screening xanthine oxidase (XOD) inhibitors from the metabolites of lactic acid bacteria. In this paper， molecular docking technology and high performance liquid chromatography (HPLC) technology were combined to screen XOD inhibitors in metabolites of lactic acid bacteria. The results showed that the metabolites of five strains of lactic acid bacteria had strong inhibitory effect on XOD. Further experiments showed that the organic acids in the supernatant inhibited XOD. Molecular docking technology was used to dock the organic acids in the metabolites with XOD， and four of them were selected to verify their inhibitory effect on XOD. The results showed that dihydrocaffeic acid (DHCA)， 16-hydroxyhexadecanoic acid and dodecanedioic acid (DDA) and 4-dodecylbenzenesulfonic acid had different degrees of inhibition on XOD， and 16-hydroxyhexadecanoic acid showed a strong inhibition effect on XOD.

Abstract:Aeromonas sobria is a common spoilage bacteria in aquatic products， and its spoilage mechanism is closely related to quorum sensing. Therefore， the active substances with quenching quorum sensing activity to control A. sobria spoilage ability are being found. In this study， Pediococcus pentosaceus YF-8 could degrade N-acyl homoserine lactone signal molecule of A. sobria. Its inhibition effect on virulence factors， biofilm and quorum sensing regulated genes of A. sobria was studied. The results showed that the crude extracts of YF-8 with sub-minimum inhibitory concentration (2.0， 4.0 mg/mL and 6.0 mg/mL) had inhibition effect on the protease， extracellular polysaccharide， siderosin， hemolysis， and swimming capacity of A. sobria， and the inhibition rates reached 9.6%-32.72%， 17.91%-58.09%， 19.04%-44.35%， 19.21%-51.49% and 51.61%-93.55%， respectively. Meanwhile， the inhibition rate was concentration-dependent. In addition， the inhibition rate and clearance rate of YF-8 crude extracts with the three sub-MICs on A. sobria's biofilm reached 31.28%-66.64% and 6.7%-29.88%， and the thickness of biofilm became thin and the bacteria were sparse and loose. At the same time， the 6.0 mg/mL YF-8 crude extracts down-regulated expression of the LuxI and LuxR genes regulated quorum sensing of A. sobria， and the inhibiton rate reached 69.48% and 80.76%. This study will provide a new idea for controlling the corruption and disease of aquatic products caused by A. sobria.

Abstract:Salmonella is common food-borne pathogen which could endanger public safety. Endolysin and holin， as new type of biological antibacterial agent， are functional proteins encoded by phages which can lyse bacteria. In this study， deca oligonucleotide primers and PCR technology were used to preliminarily identify phage SM-p2 and were used to determine genes of Hol 2 and Lys 2. Bioinformatics was used to predict the structural and physiological properties of these two proteins. E. coli expression system was used to express Lys 2 and Hol 2. The results showed that the bacteriophage SM-p2 was a dsDNA virulent bacteriophage with a ′holin-endolysin′ lysis system. Bioinformatics analysis showed that Hol 2 was a type III holin with only one transmembrane structure and Lys 2 was a peptidoglycan hydrolase without transmembrane structure. Both Lys 2 and Hol 2 could be successfully expressed by the E. coli expression system， but holins could directly disrupt bacterial inner membrane and had a toxic effect on competent expressing cells， resulting in less expression of Hol 2 in E. coli BL21 (DE3). Finally， Lys 2 and Hol 2 were obtained at the concentration of 5.419 mg/mL and 2.191 mg/mL， respectively. In this study， the gene of endolysin and holin of Salmonella phage SM-p2 were identified and successfully expressed， which laid a molecular foundation for antibacterial research of SM-p2.

Abstract:Objective: The purpose of this experiment was to study the antioxidant activity and mechanism of the bitter peptide RK7 identified in yak milk hard cheese. Method: The bioinformatics methods were used to calculate and analyze the physicochemical properties and biological properties of RK7. The solid-phase synthesis technology was used to synthesize RK7 in vitro and detect its antioxidant activity. The molecular docking tool was used to study the antioxidant mechanism of RK7 based on the signal pathway mediated by longevity enzyme family sirtuins (SIRT1-7) and adenosine monophosphate-activated protein kinase (AMPK). The results showed that the instability index of RK7 was 19.84， the hydrophobicity was 42.86%， the biological activity score was 0.404， human intestinal aabsorption abilty (HIA) was 0.9072+， blood-brain barrier penetration abilty (BBB) was 0.9701-， acute oral toxicity was 0.6259， and the synthetic purity was 99.579%. When the peptide mass concentration changes in the range of 0.2-1.0 mg/mL， the scavenging rate of DPPH free radical was 12.26%-53.78%， and the scavenging rate of ABTS free radical was 80.86%-87.86%. RK7 formed 6 and 5 hydrogen bonds with NAD+ degrading enzymes (3DZK) and cytoplasmic linker protein (2FLU) respectively. The amino acid residues Arg140 and Asp147 of 3DZK and the amino acid residues Ser390 and Asp394 of 2FLU were important active sites for binding to RK7. The combination of RK7 and GSSH with 3DZK and 2FLU showed similar molecular mechanisms， binding to the Site 1 area of 3DZK(X: -11.93， Y: -1.30， Z: 0.38， R: 10 ?魡) and the Site 2 area of 2FLU (X: 8.33， Y: 13.99， Z: 20.41， R: 9 ?魡)， respectively. The above research provided a scientific basis for analyzing and explaining the antioxidant activity of RK7 at the molecular level.

Abstract:Objective: To explore the structure， immunomodulatory activity and antioxidant activity in vitro of ploysaccharides from Radix asparagi. This study will provide a basis for subsequent research on Radix asparagi polysaccharides. Methods: The polysaccharide of Radix asparagi was extracted and purified by the methods of water extraction and alcohol precipitation and Sevage. The scavenging ability of DPPH free radical， superoxide anion and hydroxyl free radical were determined. Results: The content of crude polysaccharide was 63.13% and that of freeze-dried powder was 73.98%. When the concentration of ethanol reached 80%， the polysaccharide with small molecular weight could be separated. This product contained rhamnose， arabinose， galactose， glucose， xylose， mannose， galacturonic acid. It had no obvious effect on the proliferation and immunity of spleen lymph. The antioxidant capacity was weak. Conclusion: The method used in this study was simple and accurate， which could provide reference for the extraction， purification and in vitro antioxidant activity of polysaccharides from Radix asparagus and other similar medicinal materials. To understand the monosaccharide composition of Radix asparagus polysaccharide. However， the antioxidant capacity of 80% alcohol precipitated polysaccharide is not obvious， which needs further study.

Abstract:The in vitro digestion of sweet potato starch and potato starch was simulated to explore the changes of digestion characteristics and structure of sweet potato starch during digestion. The effects of digestion time on the physical and chemical properties and structure of sweet potato starch and potato starch were observed by laser particle size analyzer， rheometer， scanning electron microscope and X-ray diffraction. The results showed that the digestion rate of sweet potato starch was slightly higher than that of potato starch. The amylopectin content of the two kinds of starch decreased during digestion， and there was no significant difference in amylose content. During digestion， starch viscosity decreased with the extension of digestion time. The particle size distribution of digested products showed a multi-peak distribution， and the median particle size shifted radically with the extension of digestion time. The crystallinity of starch increased with the extension of digestion time in the later stage of digestion. The morphological appearance of the two starches changed from smooth surface particles to porous or even small clusters under the action of enzymatic hydrolysis of digestive solution. On the whole， the change trend of sweet potato starch and potato starch in the process of digestion was basically the same.

Abstract:Resistant starch is a kind of important carbon source for colonic microorganisms. The study of its structure-function relationship is helpful to understand the mechanism of dietary nutrition in the body. In this paper， lotus seed resistant starch prepared by microwave-power method (MP-LRS3) and water-bath method (WB-LRS3) were used as raw materials. With digestion in vitro， MP-LRS3 and WB-LRS3 were used to determine the structural changes and established their nutritional interactions of Bifidobacterium breve. The results showed that after digestion in vitro， the crystallinity of MP-LRS3 and WB-LRS3 changed significantly(P<0.05)， the layered structure with rough surface gradually depolymerizated into smaller particles with rounded corners， and both of their crystal structure still were B type. After recrystallization， the double helix structure was compacter and the arrangement of starch molecules was more orderly. However， due to the different preparation methods， the crystal properties were different after digestion. At the same digestion stage， the depolymerization degree of MP-LRS3 was higher than that of WB-LRS3. In addition， MP-LRS3 and WB-LRS3 showed a better adhesion reaction to Bifidobacterium breve with the process of digestion， but the level of the former was higher at the same digestion stage， which might be related to the different depolymerization degree in the digestion environment of lotus seed resistant starch caused by the structural differences. There was a positive correlation between the adhesion reaction and the ability to promote proliferation. It was speculated that the structural difference caused by the different degree of depolymerization made that MP-LRS3 was stronger than WB-LRS3 on adhesion ability and proliferative effect. The results of this study could provide a theoretical basis for improving the metabolism and probiotic action of resistant starch in vivo.

Abstract:In this study, whey soy protein (WSP) and soy hull polysaccharide (SHP) were electrostatic interacts with each other by adding polysaccharide to soy whey to form polymers for the preparation of stable high internal phase emulsion (HIPEs). The results showed that with the increase of polysaccharide content, the polysaccharide content in the polymer increased, the protein content decreased, the microstructure of the polymer became denser, and the thermal stability of the polymer improved. The electrostatic interaction between WSP and SHP was proved by Fourier transform infrared spectroscopy, scanning electron microscopy and differential scanning calorimetry. In addition, SHP/WSP polymers stabilized 75% of the oil phase of HIPEs. With the increase of polysaccharide content in SHP/WSP polymer, the apparent viscosity, G' and G" increased. By measuring the rheology and multiple light scattering of HIPEs before and after heat treatment or freeze-thaw, it was confirmed that SHP/WSP polymer-stabilized HIPEs had good thermal stability, and homogeneous could form stable HIPEs again after freeze-thaw. This study provides a new idea for the utilization of soy whey, and also provides a theoretical basis for the study of protein polysaccharide polymer stabilized emulsion.

Abstract:Objective: To study the protective effects of Lactobacillus plantarum Lp2 on acute liver injury in mice. Methods: The effect and mechanism of L. plantarum Lp2 isolated from traditional Chinese fermented foods on improving lipopolysaccharide(LPS) induced liver inflammation in mice were studied. Male KM mice were randomly assigned into three groups: Control group， model group(LPS group)， and intervention group (LPS + Lp2 group). The mice in the LPS+Lp2 group were supplemented with L. plantarum Lp2 every day. After 4 weeks， the mice in the LPS group and the LPS+Lp2 group were injected intraperitoneally with LPS to construct acute inflammation model. The liver injury of LPS-induced mice was observed through the evaluation of biochemical indexes， liver histopathology， mRNA and protein expression level. Result: L. plantarum Lp2 treatment reduced significantly the levels of aspartate transaminase (AST)， alanine aminotransferase (ALT)， tumor necrosis factor-α (TNF-α)，interleukin-1β (IL-1β)， interleukin-6 (IL-6)， nitric oxide (NO)， cyclooxygenase-2 (COX-2)， malondialdehyde (MDA)， myeloperoxidase (MPO) and LPS in serum， liver and ileum tissue of mice with acute inflammation induced by LPS， and increased the levels of superoxide dismutase (SOD)， glutathione peroxidase (GSH-Px) and catalase(CAT). RT-PCR and western-blotting analysis showed that L. plantarum Lp2 pretreatment reduced ileum protein expression of ZO-1， Occludin and Claudin-1. Conclusion: L. plantarum Lp2 ameliorates LPS-induced acute liver disease by improving intestinal barrier integrity， inhibiting oxidative stress and attenuating inflammation.

Abstract:The objective was to investigate the hypoglycemic and hepatoprotective effect of corn silk extract on db/db mice by body weight， fasting blood glucose (FBG)， oral glucose tolerance test (OGTT)， insulin tolerance test (ITT)， liver pathomorphological organ index and histological analysis. In this study， the body weight and FBG of each group of db/db mice were recorded by continuous gavage of corn silk extract for 12 weeks， and OGTT， ITT and liver sections were observed. The results showed that the FBG of db/db mice after gavage with corn silk extract was significantly reduced (P<0.05)， and the OGTT and ITT were significantly improved (P<0.05). At the same time， corn silk extract had some protective and repairing effects on the liver tissues of db/db mice. There was no significant difference in body weight between groups during gavage. In conclusion， the corn silk extract has improved the high blood glucose level and protected the liver in T2DM.

Abstract:The effect of sea cucumber peptides(SCP) on the wound healing of rats was investigated by establishing an excisional skin wound model in rats. Then， the anti-gastric ulcer was evaluated using an animal model of ulcerative lesions induced by acetic acid， and then the mice were gavaged with different doses of SCP(0.5 mg/g and 2 mg/g). The effect of antioxidant factors， inflammation cytokines， and defensive factor levels in the gastric tissue homogenate of rats were analyzed for the bioactivities of SCP. The results showed that the wound healing rate of the SCP group was significantly higher than control group from the 2th day after modeling and the wound had almost healed up after 12 days. Compared to the model group， the ulcer areaof SCP-treated rats was significantly decreased， and the inhibition rate reached 41.45% and 60.41%. The pathological findings suggested that mucosal regeneration， and inflammatory cell infiltration were decreased. The activity of superoxide dismutase (SOD) and glutathione peroxide dismutase (GSH-Px) was increased by 3.80%， 4.85% and 12.59%， 23.54%， respectively， and the content of malondialdehyde (MDA) was decreased by 59.40%， 45.24%， respectively. Furthermore， the levels of tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) was decreased by 12.37%， 19.63% and 8.64%， 23.43%， respectively. In addition， the levels of nitric oxide (NO)， prostaglandin E2 (PGE2) and epidermal growth factor (EGF) was decreased by 12.80%， 16.95% and 14.06%， 27.44% and 25.08%， 63.76%， respectively. Therefore，the gastroprotective activity of sea cucumber peptides faction could be attributed to the increment of antioxidant， anti-inflammation and defense capabilities of gastric mucosa.

Abstract:Ulcerative colitis(UC) incidence is rising globally， and has become a serious health problem in Asia. Noni (Morinda citrifolia L.) ， a kind of medicinal and edible plant， is rich in active substances. Studies have shown that noni fruit has a variety of beneficial health functions such as anti-inflammatory， antibacterial and lowering blood lipids. In this study， mice were divided into three groups: control group(C)， model group(M)， and naturally fermented noni juice (FNJ) treated group (N). Groups M and N were gavaged with dextran sulfate sodium (DSS) to induce colitis. One week later， mice in group N were gavaged with FNJ. After two weeks， they were killed and related indicators were measured. The results showed that the disease activity index of mice in group N was significantly reduced， and the histopathological changes of colon were alleviated. Meanwhile， serum pro-inflammatory cytokines in FNJ-treated mice were also modulated to normal levels. Compared with the M group， FNJ can also regulate the composition of the intestinal microbiota of mice with colitis， with the relative abundance of Firmicutes reducing and that of Bacteroides increasing. This research provides a scientific basis for developing the nutritional function and medicinal value of FNJ， and supplies new ideas for the intestinal homeostasis and treatment of colitis.

Abstract:Noroviruses (NoVs) are the major pathogens causing non-bacterial acute gastroenteritis in the world. To investigate the inactivation effect of high hydrostatic pressure (HHP) on NoVs in oysters under different pressure conditions and the effect of PMAxx in distinguishing infectious NoVs， GⅡ.4 NoVs in oyster digestive gland homogenate and PBS buffer were subjected to HHP treatment with pressure conditions of 200， 300， 400， 500 MPa， respectively， at the initial pressure temperature was 5 ℃ and holding time of 5 min. The normal pressure (0.1 MPa) was used as the control group. After HHP treatment， PMAxx combined with RT-qPCR was applied for the detection of infectious NoVs， transmission electron microscope was used to observe the morphology of NoVs， and then the effect of different pressures on the reduction of GII.4 NoVs was calculated. The effects of HHP treatment on lipids and proteins were evaluated by measuring the malondialdehyde content and protein sulfhydryl content of oysters. The results showed that PMAxx-RT-qPCR could effectively distinguish infectious NoVs. After the HHP treatment of each pressure， NoVs in oyster digestive gland homogenate and PBS buffer showed significant reduction， and the reduction of NoVs in oyster and PBS buffer was >3.49 lg (copies/μL) and >3.61 lg(copies/μL) at the pressure of 500 MPa， respectively， and both of them were reduced below the detection limit； the effect of NoVs in the PBS buffer was better than that of oyster digestive gland homogenate； although the HHP treatment promoted fat oxidation and protein degradation in oysters， the effect on oyster quality was still better than that of heat treatment.

Abstract:Ultra high pressure processing is a new type of food cold processing technology， which has good effects in changing food texture and sterilization. In order to explore the effect of ultra-high pressure processing technology on the quality of scallop， the obturator muscle of scallop was taken as the research object， and the Raman spectrum analysis was carried out under different ultra-high pressure processing time. According to the measured data， the change rules of the main chain and side chain residue structure of scallop obturator muscle were obtained， and the microstructure under scanning electron microscope was analyzed. The results showed that the effect of ultra-high pressure treatment time on the spatial conformation of scallop adductor muscle was significant， and the extension of holding time could change the secondary structure and side chain residue state of the protein， thus changing the biological and mechanical properties of the protein. The research results provide a theoretical reference for the application of ultra-high pressure technology in aquatic products and other food fields.

Abstract:The effects of microwave nanothawing(MNPT) and microwave thawing (MT) on water holding capacity (WHC)， protein structure， protein and fat oxidation of jumbo squid(Dosidicus gigas) were studied by constructing hydroxyl radical oxidation system. The results indicated that compared with MT， MNPT could reduce the cooking loss and centrifugation loss of jumbo squid， and enhance the WHC. The content of carbonyl group， dityrosine content， turbidity and TBARS value of MT and MNPT groups all increased with the increase of H2O₂ concentration. There were significant differences among different oxidation concentrations (P<0.05)， and all MNPT treatment groups were lower than MT treatment groups with the same concentration of H2O₂. MNPT could effectively alleviate protein and fat oxidation and reduce protein aggregation. Endogenous fluorescence and ultraviolet absorption indicated that MNPT could effectively maintain the stability of protein structure. MNPT is an effective thawing method， which can achieve rapid and uniform thawing.

Abstract:Objective: In order to extract and utilize the umami compounds of Hypsizygus marmoreus fully， the effects of different protease treatments on the release of umami substances in the pileus and stipe of Hypsizygus marmoreus were studied. Methods: Three single-protease (flavourzyme， protamex， papain) and two double-protease (protamex/flavourzyme， papain/flavourzyme) were used to hydrolyze the pileus and stipe of Hypsizygus marmoreus. Then， the changes on the release of umami compounds in the pileus and stipe of Hypsizygus marmoreus treated with five protease groups were analyzed. Results: Enzymatic treatment by protamex/flavourzyme showed the highest level of umami amino acids and umami nucleotides(P＜0.05). The contents of umami amino acids and umami nucleotides were 20.85 mg/g and 10.06 mg/g， 8.45 mg/g and 3.88 mg/g in the pileus and stipeafter hydrolysis by protamex/flavourzyme. Therefore， the equivalent umami concentration of pileus was significantly increased from the second grade(836.90 g MSG/100 g) to the first grade(1 333.75 g MSG/100 g) after hydrolysis byprotamex/flavourzyme. Furthermore， the electronic tongue system could distinguish the taste difference of different hydrolysates. Conclusion: The hydrolysis of protamex/flavourzyme can release the umami compounds in the pileus and stipe of Hypsizygus marmoreus more effectively， and the pileus of Hypsizygus marmoreus has greater potential than the stipe in developing flavoring with salt-less condiment.

Abstract:Objective: To construct the recombinant strain of efficient NADPH regeneration and investigate its optimal process condition. Methods: The key enzyme genes glk and zwf were introduced into Escherichia coli by genetic engineering to achieve efficient NADPH regeneration. The NADPH regeneration condition was explored. Results: The recombinant E. coli BL21/pETDuet-1-glk-zwf harboring the key enzyme genes glk and zwf for efficient NADPH regeneration was successfully constructed. The optimal process condition for the production of NADPH by recombinant strain was obtained via orthogonal experiment， and was as follows: induction temperature 20 ℃， IPTG concentration 0.25 mmol/L， inoculum size 1.5% and loading liquid volume 100 mL/250 mL. The production of NADPH reached 151.79 μmol/L after induction for 48 h in a 1 L shake flask under the optimal condition. Conclusion: This study provides a theoretical basis for efficient NADPH regeneration.

Abstract:5-Hydroxymethylfurfural (5-HMF) is an endogenous hazardous compound easily generated during thermal processing of foods rich in carbohydrates. Recent research on the generation of 5-HMF in bakery foods generally focuses on western foods such as bread and cookies， while little is known about the level， the formation of 5-HMF and its influencing factors in Chinese desserts. This study analyzed the content of 5-HMF in commercial blueberry-filled pastries and pineapple-filled pastries， and found that its level was significantly higher in the fillings of pastries containing relatively higher amounts of blueberries than in those of pineapple-filled pastries and pastries containing lower amounts of blueberries. Such finding was confirmed by the comparison study of blueberry-filled and pineapple-filled pastries prepared under the same conditions and ingredients other than the fruit incorporated. 5-HMF in blueberry-fillings was 4 times higher than in pineapple fillings， and mostly generated during the stir-frying procedure. The values of water content and pH， as well as the compositional profile of sugar and amino acids in the fillings were compared to explore the possible factors influencing the abundant formation of 5-HMF in blueberry fillings. Firstly， the comparable low pH of blueberry-filling might be one cause of the increased formation of 5-HMF. Secondly， the high amounts of hexoses in blueberry fillings should contribute to the elevated generation of 5-HMF through their dehydration during thermal processing， especially under acidic conditions. Hexoses， i.e. glucose and fructose， were found to be 2.2 times and 3.3 times higher in blueberry fillings than that in pineapple fillings， whereas the predominant sugar in pineapple fillings was sucrose. Moreover， the hydrolysis of sucrose in blueberry fillings was more severe than in pineapple fillings. Thirdly， the amino acids， with serine and glutamic acid being the predominant ones， were higher in blueberry filling than in pineapple fillings， which might further accelerate the formation of 5-HMF through Maillard reactions. The results indicated that the application of blueberry in the thermally processed foods might brought negative impacts by accelerating the endogenous generation of 5-HMF. The current study provides important information and theorical guidelines for the control of the formation of hazardous compounds in traditional Chinese desserts.

Abstract:The starch based capsules were prepared with mung bean starch (MBS) and cellulose nanocrystals (CNC)， the glycerol and carrageenan were used as plasticizer and gelling agents. The MBS/CNC capsule-film was prepared by casting method， and the dipping method was used in preparation of the corresponding capsules. The MBS/CNC capsules were analyzed by FTIR， XRD， and SEM. The results showed that CNC could significantly improve the tensile strength of the MBS based capsule. When the content of CNC was 6.0%， the tensile strength of the capsule-film was 15.61 MPa and increased by 175.2%. The transparency of the capsule with different CNC contents was slightly reduced. The loss on drying of the MBS/CNC capsules were between 14.14% and 14.99%， and the disintegration time in distilled water and simulated artificial gastric juice were less than 14 min， which all met the requirements of Chinese Pharmacopoeia (2015).

Abstract:To explore the effect of sweet potato leaves powder addition on the characteristics of sweet potato leaves compound noodles， drying characteristics， cooking characteristics， solids dissolution rate， texture characteristics， sensory characteristics， color and microstructure were used as indicators， principal component analysis， fuzzy mathematical methods and other statistical methods were used for analysis. The results showed that with the increase of the addition amount of sweet potato leaves powder， the gluten structure porosity of the sweet potato leaves compound noodles became larger， the drying rate was accelerated， and the energy consumption was reduced to a certain extent. The comprehensive score of the texture of sweet potato leaves compound noodles decreased with the increase of sweet potato leaves powder， indicating that the dietary fiber in sweet potato leaves weakened the formation of gluten protein， which had a certain negative impact on the texture characteristics of composite noodles. When sweet potato leaves powder was added at 5%， the texture quality was the highest. Sweet potato leaves powder excessive addition increased the stripping rate and loss rate of the composite noodles， the pigmentation was dim， and the sweet potato leaf fragrance was too strong. When the sweet potato leaves powder was added at 5%， the composite noodles had the brightest color， the best palatability， and the highest comprehensive sensory score. This study provides a certain theoretical basis for the research and development of sweet potato leaves in the pasta products.

Abstract:The effects of plant oil， frying temperature and frying time on sensory quality and texture characteristics of fried peanut were studied. The changes of microstructure of peanut before and after frying were observed by confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM). The results showed that the best frying conditions were as follows: palm oil， frying temperature 140 ℃， frying time 8 min. Under these conditions， the color of fried peanut was uniform， the taste was sweet， the taste was crisp， the hardness was 7.30 kg， the brittleness was 0.27 mm， the sensory score was 48.9， the moisture content was 0.87 g/100 g， the acid value was 1.20 g/100 g， and the peroxide value was 0.09 g/100 g. The results of scanning electron microscope and confocal laser scanning microscope were consistent. After frying， the cell wall of peanut was broken， the cytoplasm was lost， the pore structure appeared， the oil body increased and the protein body gathered.

Abstract:Sheep bone collagen was used as the research object to explore the effects of different ultra-high pressure on the microstructure， thermal denaturation temperature， pyridine cross linkers of collagen and the changes of collagen spatial structure. The results showed that the micromorphology of ultra-high treated collagen polymerizes temporarily at a pressure of 100-300 MPa. When the pressure exceeded 400 MPa， the collagen structure expands again. DSC results showed that the denaturation temperature of collagen after ultra-high pressure treatment decreased from 44.9 ℃ (control group) to 31.7 ℃. The contents of hydroxyl sine pyridine (HP) and lysine pyridine (LP)， the cross-linkers of collagen pyridine， were significantly decreased with the increasing of ultra-high pressure pressure and the prolonging of pressure holding time (P<0.05). HP and LP were negatively correlated with ultra-high pressure and holding time (P<0.01).

Abstract:In order to explore the structural characteristics and digestion stability of pectin calcium formed by pectin with different degrees of esterification (DE)， this article used five different pectin with different DE to react with calcium chloride to obtain five different pectin calcium with different DE. And its yield， calcium content， infrared， X-ray diffraction (XRD)， electron microscopy(SEM) et al.， structural features and its stability in vitro simulated digestion were compared. Results showed that the yield of pectin calcium was 50%-87%. Pectin calcium formed by the reaction of pectin with DE=10% and Ca2+ (DE10-CaP) had the highest calcium content (88 mg/g). DE59-CaP had the lowest calcium content (43.6 mg/g). The binding form of Ca2+ in calcium pectinate and carboxylate was single monodentate coordination binding type， with three binding regions intermolecular and intramolecular， which further improved the binding mode of pectin calcium. XRD showed that low-ester pectin calcium had a 2θ=21.5° diffraction peak more than that of high-ester pectin calcium. SEM showed that the apparent structure of low-ester pectin calcium was more compact and massive， and high-ester pectin calcium was in the form of flakes. It can be obtained by the in vitro simulated gastrointestinal digestion test that the calcium release rate of high-ester pectin calcium was higher. This research is helpful for in-depth understanding of the microstructure and application properties of pectin calcium.

Abstract:In this study， the optimal medium composition and static culture conditions of Lactiplantibacillus plantarum NCU137 were determined by single factor experiment， Plackett-Burman， steepest climb and central composite design using the number of viable bacteria as the index. The results showed that the optimal medium components were maltose 26.73 g/L， yeast extract 21.8 g/L， soybean peptone 16.59 g/L， MgSO4·7H2O 0.15 g/L， MnSO4·H2O 0.06 g/L， adenine 0.13 g/L， phenylalanine 0.051 g/L， and Tween 80 1 mL/L. The optimal culture conditions were as follows: initial pH 7.0， inoculum quantity 3%， culture temperature 30 ℃. The final viable bacteria count reached 9.2×109 CFU/mL， which laid a theoretical foundation for the high-density culture of Lactobacillus plantarium NCU137 and the preparation of high-activity bacteria.

Abstract:Oat bran is easy to rancidity， in order to prolong the storage time of oat bran and ensure its freshness， it is necessary to pretreat oat bran. In this paper， the effect of different pretreatment methods on the fatty acid composition and content of oat bran was studied. The storage end point of oat bran was determined by fuzzy comprehensive evaluation. The prediction model of fatty acid value of oat bran with different pretreatment methods was established by first-order kinetic model combined with Arrhenius equation， and the prediction accuracy of the model was verified and evaluated. The results showed that the content of saturated fatty acids and unsaturated fatty acids in oat bran were 18.01% - 23.13% and 75.26%-81.05%， respectively， before and after pretreatment， and the content of linoleic acid(46.39%) in oat bran was significantly increased after steaming treatment (P < 0.05). Among the three pretreatment methods， the storage stability of oat bran treated by steaming method was higher. The relative error between the measured value and the predicted value was less than 10%. The established model can quickly and reliably predict the storage period of oat bran， which can provide a theoretical basis for controlling storage conditions and extending storage period.

Abstract:In this study， six different types of respiration rate models， including the empirical model， chemical kinetic model， Langmuir model， and non-competitive， competitive， and anti-competitive enzyme kinetic models， were developed by monitoring the variation in the intensity of pomegranate fruit respiration throughout the dormant phase at various temperatures. Based on the basic theory of controlled atmosphere dormancy preservation， the respiration process of fruits and vegetables was divided into three stages: induction， dormancy and decay. The beginning and conclusion of the dormant period were determined by measuring changes in the oxygen and carbon dioxide gas contents in the storage environment. The results showed that the respiration intensity of pomegranate grains increased with the increase in temperature， and the correlation coefficient of the competitive enzyme kinetic model equation was the largest under the storage condition of 4 ℃. The relative error between the measured value and the predicted value was 1.19%-5.45%， and the t-test results showed no significant difference between the measured value and the predicted value.

Abstract:In this paper， the protein， fats and texture changes of frozen surimi were studied by Siberian sturgeon meat at different rinsing times. It is found that the myofibrillary protein of frozen surimi was oxidized and its interior spatial structure changed during freezing storage， which resulted in the exposure of inner hydrophobic groups and the activity decreased. Rinsing could effectively restrain the freezing denaturation of the myofibrillary protein. The fats of sturgeon surimi were also oxidized during frozen storage， and the rinsing process could delay the oxidation of fatty acids. Combined with the results ofthiobarbituric acid reactive substances(TBARS) and GC analysis， it was found thatdocosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) begin to oxidize rapidly in the middle period of frozen storage. The texture analysis further proved that the rinsing process could inhibit the deterioration of protein structure of frozen surimi during frozen storage.

Abstract:Objective: To analyze the effects of biological deodorization by microbial fermentation of scallop on the main volatile flavor components of scallop， and to clarify the mechanism of biological deodorization. Method: Combined with ozone pretreatment， respectively adopt single bacteria (Lactobacillus RP38) and mixed bacteria (Lactobacillus RP38 + Saccharomyces cerevisiae JJ4) to biological trends of scallops. The volatile flavor components were analyzed by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC- MS)， and identified by multivariate statistical methods and ROAV(relative odor activity value). Results: Ozone treatment could reduce the total number of bacterial colonies by about 1 order of magnitude and 48.4% TVB-N， which had little effect on flavor. The different flavor of scallop before and after biological deodorization was constructed by aldehydes and alcohols. The low saturated aldehydes and alkynes were mainly degraded by biological fermentation， and unsaturated fatty aldehydes， alcohols and ketones were increased. Principal component analysis showed that the characteristic products of single fermentation were 1-heptanol， α-bisabolol， (2E)-2-nonenal， etc.， while the characteristic products of mixed fermentation were 1-pentanol， benzaldehyde， (2E)-2-octenal and lyral， etc. The mixed fermentation could produce more abundant and diverse volatile flavor components. ROAV analysis showed that the active components of volatile flavor of scallop were octanal， (2E) -2-nonanal， nonanal， 1-nonanol， heptanal and capraldehyde. 1-Heptanol， 2-nonanone， (2Z) -2-heptenal and (2E)-2-octenal were the important flavor modifying components after biological deodorization. Conclusion: The ozone treatment could maintain the freshness of scallop. Ozone treatment could keep scallop fresh. Biological deodorization mainly through degradation of low-grade aldehydes with odor characteristics， and the fresh unsaturated aldehydes and alcohols were produced. The mixed fermentation could achieve the synergistic deodorization effect.

Abstract:In this paper， the scallop(Patinopecten yessoensi) mantle was used as the raw material， and the enzymatic hydrolysate was prepared by neutral protease. P. yessoensi mantle proteins (SMs) were primarily distributed 200， 97 ku and 42 ku. The SMs were hydrolyzed by neutrase for 3 h (SMHs) and the hydrolysis degree of SMHs reach 28.95%. Maillard reaction products(MRPs) were prepared by reacting ribose and SMHs， and its antioxidant activity and flavour composition were investigated. The Maillard reaction produced more intermediate products and brown matter， and the SMHs produced more volatile components after the Maillard reaction， especially an increased variety of heterocyclic compounds. Moreover， the SMHs had hydroxyl and ABTS radical scavenging capacity of 42.7% and 31.64%， respectively， but no DPPH scavenging ability. But after 12 hours of Maillard reaction， the hydroxyl， DPPH and ABTS radical scavenging capacity of the SMHs was significantly improved. These results suggested that the scallop mantle hydrolysates-ribose MRPs had potential antioxidant capacity and which had potential to use as an antioxidant in the food industry.

Abstract:Natural fermented ′old mouth′ and pure yeast mixed with Lactobacillus plantarum and yeast mixed with lactic acid bacteria were used as starter cultures to make brown rice cake. The volatile flavor components of brown rice cake were analyzed by gas chromatography-mass spectrometry (GC-MS) combined with electronic nose and sensory evaluation. The results showed that: 2% yeast compounded with 1.2% Lactobacillus plantarum， 2% yeast compounded with 0.9% lactic acid bacteria fermented for 3 h， 16% ′old mouth′ fermented for 15 h， the volatile flavor substances of the three brown rice cakes were similar. The results of principal component analysis and cluster analysis of volatile flavor substances showed that the sensory evaluation results were positively correlated with the contents of propyl acetate， 3-hydroxy-2-pentanone， acetoin， ethyl octanoate and nonal. The principal component analysis of volatile substances showed that the sensory evaluation results were positively correlated with ketones and esters. At the same time， the comparative analysis of the texture characteristics of brown rice cake showed that 2% yeast combined with 1.2% Lactobacillus plantarum or 0.9% Lactobacillus fermented for 3 h and 16% ′old mouth′ fermented for 15 h had the best texture characteristics

Abstract:Studying the changes of volatile flavors of mung bean flour and millet flour under different high pressures， it provides a theoretical basis for the research and development of high pressure products. Mung bean flour and millet flour were treated at 300， 450， 600 MPa for 20 min， and solid-phase microextraction and gas chromatography-mass spectrometry were used to compare and analyze the changes of volatile flavor compounds in mung bean flour and millet flour. The results showed that the volatile flavor compounds of mung bean flour and millet flour had different sensitivity to pressure. Under 300 MPa and 450 MPa treatments， the types and content of total volatile components in mung bean flour were significantly reduced. When the pressure reaches 600 MPa， the types and content of volatile components in mung beans increased slightly， which was beneficial to aldehydes and ketones. The formation of species and hydrocarbons could improve the overall flavor of mung bean flour to a certain extent. After high static pressure treatment of millet flour， the content of total volatile components increased first and then decreased， reaching the maximum value of 7.66×10-4 mg/kg at 450 MPa and 0.64×10-4 mg/kg at 600 MPa. This may be related to the interaction between the catalytic induction of fat oxidation by high static pressure and the inactivation of lipoxygenase.

Abstract:In order to explore the difference of tannin content and structure of dry red wine in different vintages and its relationship with astringency intensity， the total tannin content， free flavan-3-ol monomers content and condensed tannin structure components of Cabernet Sauvignon and Cabernet Gernischt dry red wines from Inner Mongolia in different vintages were determined， and the astringency intensity of wines was evaluated by sensory tasting. The results showed that the total tannin content and total flavan-3-ol monomers content of new wines were higher than those of aged wines. The catechin and epicatechin gallate content of new wines were higher， while the epigallocatechin and gallocatechin content of aged wines were higher. Among the structural characteristics of condensed tannins， the proportion of procyanidins was higher in new wines， while the proportion of prodelphinidins was higher in the aged wined. Furthermore， the tannin structure of wines aged 8-9 years tended to be stable. Principal component analysis between astringency intensity and wine components showed that total tannin， the average degree of polymerization， epigallocatechin gallate monomer， epicatechin and epicatechin gallate in the terminial unit and galloylation degree had a more significant influence on astringency intensity. In contrast， total acid， pH value， alcohol， total phenols， anthocyanin and free monomers had less influence.

Abstract:In this study， untargeted metabolomics method was used to detect and analysis the differences of metabolites during the development of brownspot at storage stage. Sweet orange fruit were used as experimental materialsl， and their metabolic compounds were detected and analyzed by sample repetitive correlation analysis， cluster analysis， partial least squares discriminant analysis(PLS-DA) and KEGG pathway based on the high-performance liquid chromatography and tandem mass spectrometry (HPLC-MS/MS) instrument platform. The results showed that brownspot was significantly inhibited by PE packaging treatment. A total of 1 191 metabolites were identified in citrus fruit. In the CK-42 d vs CK-0 d samples， a total of 107 significantly different metabolites were detected， which 62 metabolic compounds were significantly up-regulated and 45 metabolic compounds were significantly down-regulated. While in the PE-42 d vs CK-0 d sample， a total of 124 significantly different metabolites were identified. Among them， 65 compounds were significantly up-regulated and 59 compounds were significantly down-regulated. The different metabolic compounds mainly distributed in 10 KEGG metabolic pathways， the first top 3 pathways are global and overview maps， amino acid metabolism and biosynthesis of other secondary metabolites. While the different metabolic compounds mainly distributed in 11 HMDB metabolic pathways， the first top 5 pathways are phenylpropanoids and polyketides， lipids and lipid-like molecules， organoheterocyclic compounds， organic acids and derivatives and benzenoids biosynthesis. These results are helpful to improve the formation mechanism of peel pitting， and can provide a reference for improving the preservation effect of citrus fruit.

Abstract:This article took commercially available natto and its products as the research object， from which several strains with characteristics of Bacillus were isolated， and 13 strains of Bacillus subtilis were identified by colony morphology， physiology and biochemistry， and 16S rDNA sequence comparison. The paper diffusion method was used to detect the MIC values of 8 common anti-bacterial drugs against strains. According to the standards for drug resistance interpretation in the American Clinical and Laboratory Standards Institute(CLSI)， only SD-7 strains were sensitive to the selected antibacterial drugs， and other bacteria all showed varying degrees of resistance. Using liquid chromatography to detect the content of biogenic amines in commercially available natto and its products， 7 kinds of biogenic amine standards could be well separated， and the linearity of the standard curve was good(R2>0.9963). In 20 kinds of samples， the total content of biogenic amine was between 2.21-200.91 mg/kg. This study found that commercially available natto and its products have potential metastatic disease-causing genes and the risk of metabolizing toxic products， which provided data support for the establishment of product safety evaluation methods.

Abstract:In this study， three strains(R.oligosporus FW-1， G.candidum FW-2， R.azygosporys FW-3) preserved in the laboratory were used as starters to study their fermentation and transformation ability on soybean dregs. Taking the unfermented soybean dregs before inoculation as a control， sampling was performed at 48， 72 h and 96 h， respectively， and the metabolic changes of protein， fat and isoflavones in the soybean dregs were systematically analyzed. The results showed that the protein and fat in soybean dregs showed an overall downward trend during the fermentation process， and amino acids and fatty acids showed an overall upward trend. In terms of the degradation ability of soybean dregs protein and the increase of essential amino acids， R.oligosporus FW-1 showed a relatively outstanding advantages， the degradation rate of protein and peptide was 12.2% and 25.2%， and the increase rate of essential amino acids was 12.3%. In terms of the degradability of soybean dregs fat， the increase of unsaturated fatty acids and the modification of isoflavones， R.azygosporum FW-3 showed outstanding advantages. Its degradation rate of soybean dregs fat was as high as 78.0%， and fatty acids were increased by 2.3 times， among which the content of unsaturated fatty acids was increased by 2.5 times. The conversion of isoflavones from glycoside type to aglycon type increased by 10.2 times. The two strains (R.oligosporus FW-1， R.azygosporys FW-3) showed a strong ability to degrade the nutrients of bean dregs， and a strong ability to transform their functional components， but also showed that the individual differences. This study provides a theoretical basis for the development of targeted high value-added soybean dregs.

Abstract:Bioactive peptide which is produced by protein degradation has certain physiological regulation function， and its biological function is reflected in antibacterial， antioxidant， anti-inflammatory， antihypertensive， immune regulation and others. In specially， Anti-inflammatory peptides can participate in the body's inflammatory response by regulating the secretion of cytokines and the synthesis of inflammatory mediator， which would play the physiologically regulatory function. Chronic inflammation is directly related to cardiovascular disease， diabetes and other metabolic diseases. Compared with anti-inflammatory drugs， food derived anti-inflammatory peptides have the characteristics of safety without side effects， which can provide a new strategy for the prevention of inflammation. Therefore， this review focused on the extraction， inflammatory regulation and signal pathways of food derived anti-inflammatory peptides. Hopefully， this review could supply the theory support on the scientific research and the product development of food derived anti-inflammatory peptides.

Abstract:Hypertension， as a worldwide health problem， affects people from all walks of life. In recent years， antihypertensive peptides from food have become a research hotspot because of their efficacy and non-toxic side effects. Marine species account for about half of the world's biodiversity， in which the protein is an important raw material for the preparation of bio-active peptides. This paper aimed to review angiotensin converting enzyme inhibition mechanism， antihypertensive peptide structure-activity relationships， the source and preparation of antihypertensive peptide， and summary the existing problems and development trends in production， which was expected to provide a strong theoretical basis for the development and utilization of antihypertensive peptides derived marine sources in the future.

Abstract:Recent years， diabetes has become an important chronic disease affecting national health. In order to prevent and improve diabetes， it is urgent to develop more low glycemic index products. Some functional ingredients such as dietary fiber， sugar alcohol and plant extracts could reduce food glucose response by inhibiting the activity of digestive enzymes， hindering the contact between digestive enzymes and carbohydrates， and slowing down the absorption of glucose， which is conducive to the development of low GI products. In this paper， the latest research progress about the effect of functional component on blood glucose response were reviewed， for the development of low GI products and dietary guidance for diabetic patients.

Abstract:Garlic fructan is a heteropolysaccharide with the highest content， stable properties and low molecular weight in garlic. It is mainly composed of fructose and glucose. It belongs to 1-sucrose fructan， which not only has excellent physical and chemical properties and various biological activities， but also has excellent processing performance and health care functions. It can be used in condiments， meat products， dairy products， grain processing products， health food and other fields. In order to further understand the potential utilization value of garlic fructans， this article reviewed the extraction methods and procedures， structural characteristics， common determination methods， physical and chemical properties， biological activities and other research progress related to garlic fructans. Some problems in the research of garlic fructan were analyzed， which provided a basis for its further research and development.

Abstract:Naematelia aurantialba is a rare colloidal edible fungus endemic to China. It is often used as traditional medicine and food due to it was excellent nutritional value and biological activity. Many studies reported that polysaccharide was the main active component of N. aurantialba. Also， the study showed that Naematelia aurantialba polysaccharide has many functions such as anti-oxidation， anti-inflammation， anti-tumor， anti-hyperlipidemia， anti-diabetes and immune regulation. In this paper， the research progress on the preparation， structural characteristics， biological activity and industrial application of N. aurantialba polysaccharides was reviewed， in order to provide important theoretical basis for the further study of its anti-aging effect and the development of natural food， functional food.

Abstract:This is a common phenomenon that multiple mycotoxins simultaneously exist in food which may heighten concerns about human or animal health owing to the combined toxicity of mycotoxins. Therefore， the detection of a single or the same type of mycotoxins can no longer fully meet the actual needs of ensuring food safety. There is an inevitable trend to develop a rapid and efficient method for simultaneous detection of multiple mycotoxins. This review sketched the characteristics of mycotoxin contamination， moreover， the research progress of sample pretreatment methods and detection techniques in simultaneous detection of multiple mycotoxins was also introduced. Liquid-liquid extraction， solid-phase extraction， immunoaffinity column and QuECHERS are widely used in the simultaneous extraction， enrichment， and purification of multiple mycotoxins. Ultra high performance liquid chromatography coupled with multi-level， high resolution mass spectrometry hold a unique advantage in the simultaneous detection of multiple mycotoxins and untargeted detection. This paper can provide reference for the research and application of simultaneous detection of multiple types of mycotoxins in food.

Abstract:With the deepening of the research on the relationship between microorganisms and health benefit on the host， scientists have found that some inanimate microorganisms， microorganisms′ components， with or without their metabolites is benefit on the hots. ′Postbiotics′ is widely used in the scientific literature， but lacks a clear definition in domestic and foreign. In this review， the term of ′postbiotics′ was defined based on the scientific research and commercial application. The health benefit of postbiotics， standard regulations at home and abroad and technical problems of postbiotics in industrial application were summarized in this paper. It will be helpful for the scientific research and industrial development of ′postbiotics′.

Abstract:As one of the characteristic foods of Southern China， Jiangxi rice noodles are characterized by low protein and hypoallergenicity. It is not only widely known and loved in China， but also exported to South Korea， Japan， Europe， Philippines and other countries and regions， with a broad market prospect. This paper summarized the technological innovation of production process and equipment of Jiangxi rice noodles， as well as the research status of quality improvement of rice noodles and the industry status of Jiangxi rice noodles. It provided a reliable basis for improving the continuous degree of equipment， shortening the production cycle， increasing the rate of finished products and reducing the consumption of labor. Based on the analysis of the existing problems in the standards and norms of rice noodles， some suggestions on the establishment of the standards of rice noodles in Jiangxi Province were put forward in order to promote the healthy development of the industry and ensure the food safety and health of the people.