Abstract:以低值鱼蛋白酶解液为主要氨基酸来源,通过添加不同来源的动物水解蛋白制备不同肉香风味的美拉德反应物.研究表明：肉酶解液的添加对于肉香的形成具有非常重要的作用, 添加不同的肉酶解液能制备出不同肉香风味的调味料.用小杂鱼酶解液100 mL;肉酶解液10 mL;葡萄糖1.8 g;木糖0.4 g;半胱氨酸盐酸盐0.75 g;维生素B1 0.75 g;生姜汁2 g;调节pH值至6.5～7.0,120 ℃加热40 min能够形成逼真肉香,无鱼腥味的调味料.

Abstract:利用100～500 MPa的静水高压和10～30 min的保压时间对粘红酵母（Rh. glutinis RG5）进行处理,发现处理10 min时的高压存活曲线呈现马鞍形,说明高静水压处理的最终效应可能是多种生物学效应的累积.150 MPa保压20 min时的突变株RG5-3的生物量虽然比出发菌株RG5下降了9.25%,但目的产物β-胡萝卜素的质量分数却比RG5提高了68.60%.传代实验表明,该诱变株遗传稳定性良好,没有发生性状退化及回复突变.利用限制性片段长度多态性分析（RFLP）比较发现,限制性内切酶HindⅢ和BamHⅠ切割的RG5和RG5-3的DNA片段有明显不同,证明高静水压使粘红酵母RG5在表面性状和DNA水平上都发生了改变.

Abstract:采用自行设计的引物,从洋葱伯克霍尔德氏菌L68中PCR扩增得到phnE（邻苯二酚2,3-双加氧酶）基因,亚克隆到高表达载体pET 32a上,转入表达菌株中.经双向测序,证实构建过程中未出现突变.重组子经IPTG诱导后,可以表达有活性的重组双加氧酶.选择26 ℃进行重组蛋白诱导.薄层扫描显示,表达重组蛋白总量最高可占总蛋白的64.92%.利用金属螯合层析对重组蛋白进行了一步纯化,SDS-PAGE结果显示,重组蛋白纯度达到95%.

Abstract:利用透明圈法从袋装降解的笋干中分离到一株分解纤维素的细菌菌株. 该菌株呈长杆状、革兰氏染色为阳性、产芽孢,命名为BSX5.其生理生化特征和16S rDNA序列同源性分析,发现该菌株与Bacillus subtilis的同源性为99%,系统发育树分析与Bacillus subtilis遗传关系最近,确定该菌株为Bacillus subtilis. 采用以3,5-二硝基水杨酸（DNS）为显色剂、羧甲基纤维素钠（CMC-Na）为底物,测定不同培养条件下BSX5菌株的酶活力,结果最适产酶时间为8-12 h,最适产酶温度为50 ℃,最适产酶pH值为5.5～6.5.

Abstract:Ultrafiltration is widely used in many fields such as food,pharmaceutical and biotechnological industries for its high quality,high efficiency and low cost.In this article,ultrafiltration was used to purify the buckwheat protein solution which contained a

Abstract:对芽孢杆菌2004 β-甘露聚糖酶进行了产酶条件优化、初步纯化及其酶学性质的研究.条件优化结果:1.5 g/dL槐豆胶,2 g/dL蛋白胨,培养温度为40 ℃,250 mL三角瓶装液量为70 mL,其他因素影响不大.此最佳产酶条件下,嗜热芽孢杆菌2004 12 h的产酶水平平均为41.92 U/mL,比原来提高了30倍.培养液离心得到上清液,经硫酸铵沉淀,Sephadex G-200分子凝胶过滤和DEAE纤维素离子交换,酶比活达到722 U/mg,纯化了23.94倍,收率为35.1 %.该酶的最适反应温度为70～80 ℃;反应的最适pH值为5.8～6.0;pH值稳定范围为4.0～9.0.金属离子Mg2 和K 对酶略有激活作用.适当浓度的Mg2 不仅对酶有激活作用,还对酶的热失活具有保护作用.

Abstract:以可溶性淀粉为原料,反相乳液聚合法合成可降解淀粉微球,并测定了它的粒度分布、红外光谱、降解性、载药性等.结果表明：可降解淀粉微球的平均粒径为15.423μm,94%分布在1～50 μm,8 h后被淀粉酶降解11.72%～24.58%,淀粉微球具有很好的可降解性.

Abstract:探索了用乙醇回流法从栽培管花肉苁蓉中提取苯乙醇苷类物质的工艺流程.通过单因素和响应面实验,对影响苯乙醇苷提取的因素进行了探讨和研究,运用响应面分析法确定了提取工艺的最优化条件：提取温度为60 ℃,料液比（g：mL）为1：12.8,提取时间为3.75 h,乙醇体积分数为68.2 %,提取次数2次.在此条件下苯乙醇苷的得率为5.76 %.

Abstract:Agrobacterium tumefaciens could transfer part of its Ti plamid and T-DNA to a wide variety of host cells where they could be integrated into the nuclear genome.Using this transformation system,the transformants were selected from SM(selected medium) plate

Abstract:This study investigated the characteristics of the antibacterial peptides of Musca domestica larvae that were induced by varies microorganisms.The antibacterial peptides of Musca Domestica larvae were induced by injection with three bacteria.We uses Sepha

Abstract:Maillard reaction products(MRPs) have effect on the polyphenol oxidase(PPO) and the browning of frozen sweet potato slices.MRPs,synthesized under different conditions including heating time,type of amino acids, pH,amino acid and glucose concentrations var

Abstract:Blueberry is enriched with polyphenol oxidase(PPO) which is very active to react with polyphenolics,resulting in deteriorative change of juice.Preventing enzymatic browning before pressing blueberries can improve the quality of juice efficiently.Two kinds

Abstract:This paper studied the physiological and boichemical changes of Honey Peach during its atmosphere pressure cold storage,after subject to vacuum pressure treatment with 10~20 kPa and 20~30 kPa for various thime. The results showed that the fresh effects of

Abstract:在离子型培养基中分别添加6.804,13.610,27.216 g/L 的KH2PO4以及66.39,138.75, 277.4 mg /L 的CaCl2,对通风发酵过程中的不同K^＋、Ca^2＋浓度影响啤酒酵母代谢产6种有机酸含量的动态变化进行了跟踪检测.研究结果表明,K^＋、Ca^2＋可能通过作用于酵母细胞膜上的膜蛋白或调控生理代谢网络中代谢流相关的酶,从而使不同的K^＋、Ca^2＋浓度影响啤酒酵母响应产酸的峰值和峰值响应时间;在通风发酵过程中,啤酒酵母代谢产乳酸较多（多达8.3 mg/mL）,产琥珀酸较少（不超过250 μg/mL）;发酵终点时,随K^＋、Ca^2＋浓度增大,啤酒酵母代谢产酒石酸和琥珀酸等含量减少.

Abstract:To screen of Lagerstroemia specious leaves constituents with hypoglycemic activity,3T3-L1 adipocytes were stimulated by seperation component to measure the effect of glucose consumption activity.The components in Lagerstroemia specious leaves extract were

Abstract:Snap beans were coated with chitosan edible coatings, and then the respiration intensity,the activity of polyphenol oxidase and peroxidase,and the content of malondialdehyde were detected during the storage and the physiology change of snap beans were dis

Abstract:以小麦（Triticum aestivum L.）品种石4185为材料,研究了45 ℃处理0～120 min对小麦未成熟籽粒谷甘胱肽转移酶（GST）、谷胱甘肽还原酶（GR）、过氧化氢酶（CAT）和过氧化物酶（POD）活性, 超微弱发光,种子萌发和愈伤组织诱导的影响.结果表明,热休克处理使未成熟籽粒萌发率、愈伤组织诱导率和GST活性明显增加,且其作用随处理时间的延长而增大;在处理过程中, CAT活性先减少后增加,热休克对GR活性无明显影响.GST的活性与蛋白质质量分数呈显著正相关.

Abstract:对鲜山药中水溶性粗多糖的提取工艺进行了研究,通过单因素试验和L9（34）正交试验,研究了料液比、提取温度、时间和乙醇体积分数对粗多糖得率的影响,极差分析及方差分析结果表明提取温度和料液比是影响山药粗多糖提取的主要因素,较优的工艺为料液比1 g：9 mL,温度50 ℃,时间2.5 h,乙醇体积分数75%,在此工艺条件下,鲜山药粗多糖得率为0.2449%（以鲜山药质量计）.

Abstract:分别用水和乙醇作为溶剂加热提取枳椇子中的总黄酮,用比色法测定黄酮的含量,分别以提取时间、加热温度、料液比、提取次数等因素进行正交试验.对两种提取方法进行比较,确定各因素对提取效果的影响并对其解酒作用进行研究.水提取法的最优条件是：100 ℃,料液比1 g：8 mL,加热0.5 h,回流提取3次;醇提取法的最佳条件：80 ℃,料液比1 g：6 mL,加热1.5 h,以体积分数50%的乙醇回流提取3次.实验结果显示,醇提取法比水提取法效果更好,枳椇子提取液具有一定的解酒作用.

Abstract:对苦荞粉蛋白进行了分级制备,并对其理化性质进行测定分析.结果表明,苦荞蛋白组分中清蛋白的质量最高（43.82%）,其次为谷蛋白（14.58%）,醇溶蛋白（10.50%）,球蛋白的质量最低（7.82%）;还原和非还原条件下的SDS-PAGE表明4种蛋白组分中均有二硫键的存在;与FAO/WHO推荐的氨基酸模式相比,除了球蛋白一些必需氨基酸稍微缺乏之外,其余3种组分均含有充足的必需氨基酸;DSC分析表明苦荞清蛋白和球蛋白的变性温度分别为81.34 ℃和98.43 ℃.

Abstract:以亚麻籽为原料,研究了热水浸泡法脱除亚麻籽粘质物的影响因素.以粘质物脱除率与其粘度的乘积——粘性脱除率为指标,通过正交实验确定了各因素的合适水平：温度70 ℃、pH 6.0、料水质量体积比1 g：7 mL、时间60 min、脱粘次数4次.采用体积分数70%的乙醇沉淀粘质物得到粗亚麻籽胶,粗亚麻籽胶中多糖和蛋白质的质量分数分别为65.4%和8.50%.热水浸泡法工艺简单,粘质物脱除率达到74.0%,粘性脱除率达16.7%,提取的粘质物可以通过进一步纯化制备亚麻籽胶,而脱粘的亚麻籽可以进一步仁壳分离,分别提取亚麻籽油和木酚素.

Abstract:以菠萝全汁为原料,对菠萝果酒的加工工艺及影响菠萝果酒品质的关键性工艺参数进行了研究.按照0.025%的比例向压榨后的果汁中添加果胶酶,并保温40 ℃作用2 h后,采用正交试验法优化发酵条件,结果显示：采用一次加糖法将糖质量浓度调至每100 mL 20 g,添加柠檬酸至pH 3.6、添加偏重亚硫酸钾至质量浓度110 mg/L、主发酵温度22 ℃,发酵7 d;后发酵温度16 ℃,发酵10 d;10 ℃陈酿2～3个月.采用明胶-丹宁复合澄清剂澄清处理,最后75 ℃,15 min杀菌后,得到果香浓郁、色泽金黄、澄清透明的优质菠萝果酒.

Abstract:研究了丙酮提取番石榴叶中多酚类物质的最佳条件：体积分数50%丙酮浸提,浸提温度60 ℃,浸提时间1 h ,原料粒度40目;在该条件下总酚得率为14.54%.利用RP-HPLC鉴定了番石榴叶丙酮提取物中多酚类物质,发现了8种酚类物质：山奈素、绿原酸、没食子酸、原儿茶酸、阿魏酸、咖啡酸、槲皮素和卢丁,其中山奈素、绿原酸、没食子酸在番石榴叶中的存在迄今未见报道.

Abstract:A saponin was isolated from Momordica charantia L.using a combination of normal-phase and reversed-phase silica gel column chromatography,and was identified by TLC.The purity of this saponin was 98.45% by detection of RP-HPLC.The MS showed that this sapon

Abstract:利用PCR技术从耐热梭状芽孢杆菌（Clostridium stercorarium）中扩增得到产耐热果胶裂解酶的结构基因pel9A,并将其克隆于表达载体pET28a中,最后将此重组质粒转化到受体菌E.coli BL-21中进行表达.诱导条件为：37 ℃诱导5 h,IPTG浓度为0.8 mmol/L.重组菌经IPTG诱导和SDS-PAGE分析表达的蛋白质的相对分子质量为130 000,与预期相对分子质量相符.细胞经超声破碎后,测得果胶酶的比酶活为15 U/mg粗蛋白.

Abstract:The method of isolation and identification lactic acid bacteria from fermented meat was investigated.In this study,two kinds of L.delbruecki were isolated from fermented sausage,sausage and ham.The method of isolation and identification of the preponderan

Abstract:Viscosity and gelling properties of chicken gelatin were studied by using small and large deformation experiments in this paper.Gelation of gelatin is a dynamic course which includes rapid formation of gel network and slow growth of gel network.Gelling co