Abstract:This article was focused on the thermal sterilization and non-thermal sterilization in the prepared food.Not only has this article formulated the use of thermal sterilization,such as microwave and high radio frequency,but also it has summarized the application of non-thermal sterilization,including ultra-high pressure,high-pressure carbon dioxide,ect.Meanwhile,the existing problems and application prospect of various sterilization technologies in prepared food were discussed.

Abstract:Carboxypeptidase is a kind of protease that cleaves the peptide bond of an amino acid residue at the carboxy-terminal end.It is widely distributed in higher plants,animals,and fungi and be divided into three sub-classes: serine-type Carboxypeptidase(EC3.4.16.-),Metal-Carboxypeptidase(EC3.4.17.-),cysteine-type carboxypeptidase(EC3.4.18.-).This review summarized the progresses of carboxypeptidase application,distribution,characteristics,cloning and expression.Furthermore,the prospect of carboxypeptidase was also suggested.

Abstract:The preparation of cassava cross-linked starch octenyl succinate by the mothod of extrusion was studied in this manuscript.The effect of the content of sodium trimetaphosphate,sodium hydroxide,moisture,reaction temperature and screwing speed on the emulsifying capacity were carefully investigated by single factor experiment.The optimum conditions of cassava cross-linked starch octenyl succinate preparation were: 1.0 % sodium trimetaphosphate,0.6 % sodium hydroxide,moisture 35 %,barrel temperature 120 ℃,and screwing speed 110 r/min,the emulsifying capacity of the product reached at 58.56 %.Thc structure of the product was determined by means of Fourier transform infrared spectroscopy(FT-IR),scanning electron microscopy(SEM) and X-ray diffraction(XRD).

Abstract:Aroma compounds in Chinese herbaceous aroma type liquor,Dongjiu,were investigated with normal phase chromatography followed by gas chromatography-olfactometry(GC-O).The dongjiu liquol sample was fractionated into water-acidic and neutral-basic fractions.The neutral-basic fraction was further separated into seven fractionations,using silica gel normal phase chromatography(pentane-diethyl ether of 100∶0,95∶5,90∶10,80∶20,70∶30,50∶50,and 100% methanol).The results showed that dongjiu liquor aroma was mainly contributed by fatty acids,esters,terpenoids,alcohols,aromatic compounds,phenols,sulphur compounds,ketones and aldehydes.According to the osme value,butanoic acid,ethyl hexanoate,hexanoic acid,dimethyl trisulfide,ethyl butanoate,2-phenylethyl alcohol,3-methylbutanoic acid,4-methylphenol,4-methylguaiacol,β-damascenone,ethyl pentanoate,(E,Z)-2,6-nonadienal,(-)-borneol and fenchol had the high osme values.Those were the most important aroma compounds in dongjiu liquor of Chinese herbaceous aroma type liquor.

Abstract:This paper investigated the pasting and rheolgical properties of corn starch/guar gum and waxy corn starch/guar gum mixed systems.Moreover,the microstructures of starch/guar gum mixed systems were also observed by SEM.The results showed that the mixture pastes added with guar gum exhibited a more significant thickening effect and superior viscoelastic properties.The synergistic interaction was much more pronounced in corn starch/guar gum mixed systems.A decrease in the pasting temperature and behavior index of corn starch/guar gum mixed systems has been attributed to interactions between the guar gum molecules and amylose molecules.The SEM images showed the starch/guar gum mixed systems presented a more uniform and tight network.

Abstract:Lactic acid bacteria are a kind of important probiotics,which have the ability of cholesterol-reducing.Total 31 strains of Lactic acid bacteria were isolated from pig source.Among these strains,18 strains could grow in the medium containing high cholesterol using phosphate pyrite method and the cholesterol-removal rate of those strain varified from 0 to 47.26% in vitro.Among them,four strains,namely r16,r53,r762,and m66,exhibit high cholesterol reducing ability more than 30%,.Based on the morphological,physiological,biochemistry characteristics and 16S rDNA sequencing analysis,strain r16,r53,and r762 were identified as Lactobacillus plantarum,and m661 as Enterococcus gallinarum.

Abstract:With mushroom as materials,a nutritional,delicious,and easy Bazhen mushroom soup was prepared by modern processing technology in this study.The process conditions were optimized by the single factor experiment and orthogonal experiment and listed as follows: Agaricus edodes 6%,salt 15%,Custer sugar 8.4%,flavor enhancer 3%,curry powder 0.25%.Flavor compunds in the soup were analysed by SPME GC-MS.

Abstract:Button mushroom was pretreated by cellulase and four proteases(protemax,flavorzyme,bromelain,papain) and edible fungus hydrolase.The effect of enzymatic pre-treatment on the nutrition and flavour of mushroom soup was investigated.The solid,protein,free amino acids,total sugar,reducing sugars,mannitol,trehalose and volatile compounds were detected in mushroom soup pretreated by enzymes.The results indicated that the levels of solid,protein and free amino acids increased significantly in the mushroom soup compared with the control,the total sugar content increased significantly in the mushroom soup pretreated by cellulase and protemax,the levels of glucose and fructose were unchanged significantly,but the content of mannitol and trehalose were unchanged significantly or decreased significantly after pretreated by enzymes.The varieties and quantities of volatile compounds changed significnatly.

Abstract:The gelatinization pretreatment of starch were used to improve the performance of of renewable starch-based wood adhesive in this study.Compared with starch-based wood adhesive without gelatinization pretreatment of starch,the bonding strength of starch-based wood adhesive with gelatinization pretreatment of starch increased by 20.9% and 45.8% in dry-state and wet-state,respectively.Result of freeze-thaw stability measurement indicated that the gelatinization pretreatment of starch could effectively improve the frost resistance of starch-based wood adhesive.The results of dynamic time sweep experiments and XRD analysis demonstrated that the gelatinization pretreatment of starch could weaken intermolecular hydrogen bonds of starch,and enhance the grafted reaction of starch and VAc monomer.The grafted parameters was also remarkably increased by the gelatinization pretreatment of starch,such as G increased by 43.5% and GE increased by 38.8%.Therefore,the gelatinization pretreatment of starch enhanced structural stability and bonding capacity of renewable starch-based wood adhesive.

Abstract:The rheological and gelling strength of high-acyl gellan gum at different concentration,temperature,pH and different calcium were carefully investigated in this manuscript.studied.High-acyl gellan gum was to investigate the gelling properties and gelling mechanism.The results showed that the different concentration,temperature,pH and calcium can affect the viscosity and gelatin strength of high-acyl gellan gum.Hydrogen bond,electrostatic force and hydrophobic interaction are the vital factors to the formation of high-acyl gellan gum,among them,it was believed that hydrophobic interaction play most importance.

Abstract:To provide theoretical basis for development and scale production of the lactic acid fermentation loquat beverage.The different turbidity lactic acid fermentation loquat juice was prepared by centrifugation in different conditions.The apparent viscosity and stability factor of beverage were taken as the index,the mathematical equation was established between the fermented juice turbidity and the minimum addition of a composite stabilizer.The quadratic curve equation "y=1.192x2-1.859x+1.108(R2=0.999 6,P<0.05)" could be used as the mathematical model describing the relationship between suitable minimum of composite stabilizer(y) and the fermented juice turbidity(x).The products based on the model were refrigerated 7 d at 4 ℃ and kept 180 d at room temperature,its steady state were still nice and the taste were still fresh and elegant.

Abstract:To study the processing technology and aroma constitution of salty baked chili powder,the optimum processing technological parameters of salty baked capsicum frutescens var was investigated through orthogonal array experiment and the results listed as follows: baking temperature 120℃,baking time 10min,and salt concentration 5%.Furthermore,the volatile components from salty baked bell pepper,salty baked chili hot pepper,salty baked Vietnam capsicum frutescens var and salty baked capsicum frutescens var prepared by the optimum processing were extracted by solid phase microextraction(SPME) and analyzed by gas chromatography-mass spectrometry(GC-MS),it was found that a total of 69 volatile components with bell pepper 22,chili hot pepper 39,Vietnam capsicum frutescens var 33,and capsicum frutescens var 50,including 18 common components are identified under the optimum processing technology.

Abstract:Due to high density and relatively simple structure,genes in bacterial genomes can be predicted with high accuracy.An important remaining issue in bacterial gene prediction is to precisely identify the gene start sites.At present,the most widely used automatic genome annotation pipelines result in the disagreed prediction of start sites for about 1/5 of the total genes.There is no effective method available to improve the start site prediction by using statistical characteristics of gene structure.This manuscript attempts to find new clues for the deduced start sites through protein homology search.Our analysis of the genome of Gluconobacter oxydans 621H shows that this method can substantially improve the start site prediction.

Abstract:Volatile components in dried fruiting bodies of Boletus auripes Pk.and its fractions with steam distillation and extraction equipment were analyzed by head space analysis GC-MS.The results showed that 59 kinds of volatile components were identified in dried fruiting bodies and 46 kinds in fractions,with percentage contents 61.42% and 55.25% respectively,compared with the total chromatogram volatile constituents.Dried fruiting bodies volatile components mainly included heterocyclic compounds,acids,ketones and esters,and fractions contained ketones,aldehydes,esters and alcohols.The main volatile compounds in dried fruiting bodies were pentanoic acid,2,6-dimethylpyrazine,1-ethyl-2-formylpyrrole,acetophenone,benzaldehyde,2,5-dimethylpyrazine,dihydro-5-methyl-2(3H)-furanone,2-ethyl-5-methylpyrazine and ethanol.The main volatile compounds in fractions were methyl phenylacetate,benzaldehyde,1-octen-3-one,1-octen-3-ol,acetophenone,cyclooctanol and oct-2-enal.Trace volatile components with sulfur atom were found in fractions.Sixteen kinds of volatile components with different content were found in both samples.More species of volatile components were found in dried fruiting bodies than in fractions,while the amounts of volatile components were higher in fractions than in dried fruiting bodies.

Abstract:The method for enrichment,purification and determination of glycosides in biodiesel by GC was developed in this manuscript.Sterol glycosides was purified and enriched by saponification,liquid-liquid extraction,SPE(Solid Phase Extraction),and quantified using β-cholestanol as internal standard by GC.The different pre-treatments methods for biodiesel,emulsified biodiesel and biodiesel residue and effect of strength of saponification on determination of sterol glycosides were discussed.The results showed that: biodiesel was treated without saponification,and the optimum conditions for emulsified biodiesel and biodiesel residue listed as follows: that t 0.1mol/L KOH-ethanol solution,60℃saponifying temperature,40min saponifying time.The results suggested that were helpful to improve the control of biodiesel quality and the utilization of by-products in biodiesel.

Abstract:In this manuscript,a method for determing 26 organochlorine and pyrethroid pesticides residues in fruit has been build by GC-ECD technique.The pesticide residues in fruit samples were extracted with acetonitrile and by ultrasonic,organochlorine pesticides and pyrethroids pesticides were cleaned-up by PSA,and C18,determ ined by gas chromatography-electron capture detection(GC-ECD).The detection limits were 0.001-0.005 mg/kg.The average recoveries for the pesticides ranged from 84.5% to 104.5%,with the relative standard deviation(RSD)between 1.1% and 6.7% for all compounds.The method has proven to be simplicity,higher sensitivity and accuracy.

Abstract:In this study,the perfume use as cigarette flavor was produced from Grape through mirobial fermentation.The volatile compositions in the perfume were prepared with simultaneous distillation and extraction equipment(SDE).They were isolated and indentified by capillary GC-MS method.29 peaks were isolated and identified.The relative contents of the total peak area were determined by area normalization method.The main volatile compositions were: Phenylethyl Alcohol(23.73%),Propylene Glycol(15.84%),Furfural(7.67%),Ethyl Oleate(6.05%),Linoleic acid ethyl ester(4.11%),n-Hexadecanoic acid + Dibutyl phthalate(3.78%),Butanal,2-methyl-(3.48%),2,3-Butanediol(3.29%),Hexadecanoic acid,ethyl ester(3.08%),Methyl anthranilate(1.55%),Butyrolactone(1.18%),Diisobutyl phthalate(1.15%),Ethyl 9-decenoate(1.13%),etc.The experiments with the perfume were conducted.The results showed that the awful aftertastes was effectively reduced and smoking quality of cigarette was significantly improved.