Abstract:As one of the most advanced athermal treatment technologies,high voltage pulsed electric field(HPEF) technology has attracted the attention of the researchers in the world with its good application properties,such as low energy consumption,time saving,low treatment temperature,high efficiency and good preservation effect for the quality of original food.Compared with other processing technologies,HPEF technology not only shows better effect of sterilization and of blunting enzymes,but also degrades pesticide residues effectively,decreases additives use,and hardly affects the original quality and nutritional characteristics of the treated food.Therefore,application of HPEF technology in food industry will greatly improve food quality and safety,and provide a new way for the development of food industry.Processing device,treatment mechanisms of HPEF technology and its possible application ways for food quality and safety control have been introduced in this review,and its advances on application in food quality and safety envisaged.

Abstract:Antifreeze proteins are the thermal hysteresis proteins,which have the ability to modify ice growth and inhibit ice recrystallization.Antifreeze proteins from plants are of significance to elongate shelf-life of frozen food and improve their quality.How to separate antifreeze proteins from complicated extract liquids effectively has been a hot and challenging topic.In this article,the recent advances in the separation and purification methods of antifreeze proteins from plants are reviewed and the basic principles of the methods are introduced.The methods include traditional chromatography separation,SDS-PAGE electrophoresis,ice-affinity adsorption and cloud point extraction.Based on the above research progress,the future directions to develop separation methods for antifreeze proteins are put forward.

Abstract:The inhibitory effect on xanthine oxidase(XOD) and its inhibitory mechanism of total flavonoids from Hypericum Ascyron L.(HAF) were investigated through the testing of inhibition rate and inhibition kinetics.The antioxidant activities of the flavonoids were evaluated in vitro by scavenging capability of hydroxyl free radical,total reductive ability and total antioxidant capability.The result showed that the flavonoids were reversible and competitive inhibitor,and their inhibitory effect on XOD showed a dosage-dependent manner.The half inhibition concentration(IC50) and inhibition constant(Ki) were obtained to be 11.73 μg/mL and 0.61 μg/mL,respectively.The antioxidant assay indicated that total flavonoids from Hypericum Ascyron L.possessed a considerable hydroxyl radicals scavenging activity(IC50=0.135 mg/mL),evident total reductive ability and total antioxidant capacity,which should be further investigated and utilized as a potential antioxidant and protective drug of hyperuricemia or dietary function factors.

Abstract:1,3-diglyceride was esterified by oleic acid and glycerol using Lipozyme RM IM in a solvent free system.The effects of substrate molar ratio,reaction temperature and enzyme loading on the conversion rate of oleic acid and yield of 1,3-DAG were discussed in this paper.The results were as follows:molar ratio of oleic acid and glycerol 2 ∶1,reaction temperature 65 ℃,enzyme loading 6%,under these conditions,the 1,3-DAG yield was up to 62%.

Abstract:In order to research the changes of phenolic compounds and antioxidant activites of litchi fruit during high temperature heat pump drying(HTHPD) processing,the content,composition and antioxidant activities of phenolic compounds of litchi pulp at different period were investigated.Results indicated that the contents of free and bound phenolic compounds and its ORAC antioxidant activities significantly decreased after HTHPD processing(P <0.01).Free phenolic compounds contributed greatly to total antioxidant activity.There was a direct relationship between free and bound phenolics contents and antioxidant activities in phytochemical extracts of litchi pulp.The higher phenolic contents in fruits resulted in higher antioxidant activity.The contents of free phenolic of gallic acid,vanillic acid,caffeic acid,(-)-Epicatechin and rutin significantly increased(P <0.05),(+)-Catechin and tetramethyl catechol significantly decreased(P <0.05).While the contents of bound phenolic of gallic acid,(+)-Catechin,caffeic acid and(-)-Epicatechin significantly increased(P<0.05),rutin significantly decreased(P<0.05).

Abstract:The tea seed oil samples used for detection are prepared by ambient temperature extraction,ambient temperature pressing and pressing after different temperature treatment,and the tea seeds are from Hunan province.Analyze and compare the basic indicator and lipid accompanying compounds of crude tea seeds oil that made in lab.The results indicate that the heat treatment of 120℃ make POV value increase.Fatty acid composition nearly uninfluenced by heat treatment.On the other hand,among the experiment temperature range,heat treatment exaggerates the content of polyphenols,squalene,and sterol that in tea seeds oil.But it makes the content of tocopherol decreased,the higher the temperature,the lower the content.In general,an appropriate heat treatment is good to improve the quality of tea seeds oil.

Abstract:Blanching conditions on the vacuum fried peas were researched in this paper.The results showed that the optimum temperature of blanching was 95 ℃.The blanching time affected the color,the crispness,the content of moisture,oil,Vitamin C and chlorophyll of the peas.The overall consideration showed that when the peas blanched 2 min,not only the vacuum fried peas had the best acceptability,but also had very low content of moisture and oil.When the blanching time was more than 2 min,the content of oil and moisture didn’t reduce obviously,while the content of Vitamin C and chlorophyll reduced quickly.

Abstract:By investigating the effects of pretreatment temperature and pH of waste fermented mycelia on TS and VS dissolution rate as well as the concentrations of SCOD,proteins,carbohydrates and ammonia nitrogen in its pretreated supernatant,some useful information could be provided for the production of short-chain volatile fatty acids(SCFAs) form waste mycelia.The results indicated that the higher pretreatment temperature and pH were beneficial to TS and VS dissolution.And,the concentrations of SCOD,proteins,carbohydrates and ammonia nitrogen were higher.When the pretreatment temperature kept constant(90 ℃),the pretreatment pH values had greater impact on SCFAs production.SCFAs concentration achieved its peak with 8.01 g/L when the pH value was 5.0,and the main component of SCFAs was acetate at any pH values.SCFAs production was less effective when the pH value was neutral(7.0),which may due to the inhibitory effect of higher ammonia concentration on the activity of anaerobic acidogenesis microorganisms.

Abstract:The start-up of Anammox process is very long due to the slow growth rate of the autotrophic anammox bacteria.The laboratory-scale study was carried out on the fast start-up of anaerobic ammonium oxidation in an up-flow anaerobic sludge bed with synthetic raw water(influent Total Nitrogen =200 mg/L,pH =7.5 ~7.8),and with anammox granule sludge stored at ambient temperature as the raw sludge feed.The results showed that quick start-up of anammox reactor was obtained after 68 day’s operation under the temperature of 33~35 ℃ by the decrease of hydraulic retention time.The ratio of NH4+-N removal,NO2--N removal and NO3--N production for the reactor was 1∶1.08∶0.26。 The reactor was operated stably and efficiently,and the NH4+-N and NO2--N removal was 90%,99% respectively under hydraulic retention time of 4 hours and organic loading rate of 1.2 kg/m3.d.During the operation,the color of the sludge was changed from black to reddish brown,and with excellent settling performance with settling velocity of between 20~78 m/h.

Abstract:In this study,the effect of mechanical stirring rate on the texture,rheological properties and crystalline morphology of gel-like oil prepared by adding 5% fully hydrogenated palm stearine into soybean oil was investigated,and the relationship between the microstructure and the physical properties was also discussed.The following results were obtained:the firmness,the value of G′,G" and Db were enhanced by increasing the stirring rate from 0 to 500 r/min,especially within 0~200 r/min.However,high shear rate(>500 r/min) led to a lower G′ value.Optimal gel-like oil was formed when moderate shear rate of 500 r/min was applied.

Abstract:Studies were conducted on properties of seeds and oil extracted from Salicornia bigelovii Torr.seeds.The percentage yield of oil was calculated as 26.01%.Some other measurements of the seeds like moisture,ash,protein and total carbohydrate content were also carried out.The acid value,iodine value,saponification value,peroxide value and unsaponifiable value were also determined to assess the quality of the seed oil.The fatty acid composition of this oil were analysed by GC-MS,and the main fatty acid was Linoleic(64.02%) and total unsaturated fatty acid was 84.98%.Salicornia bigelovii Torr.seed oil was rich in tocopherols detected by HPLC.The crude seed oil,which showed some absorbance in the UV(200~400 nm) range,can potentially be used as a broad spectrum UV protectant.It is concluded that the seed oil can be used in cosmetic,pharmaceutical and food products.

Abstract:In this paper,the minimum inhibitory concentrations(MIC) of bamboo vinegar and tea polyphenols were determined against Escherichia coli(G-) and Staphylococcus aureus(G+),respectively.Beef was preserved by bamboo vinegar,tea polyphenols and their mixture,respectively.The pH value,TVB-N value,total bacterial count,and TBA value were determined to evaluate the effect of preservation during storage.The results indicated that the mixture of bamboo vinegar and tea polyphenols exhibited the best effect of preservation and prolonged the shelf-life of beef from 6~ 8 days up to 12~14 days.

Abstract:In order to reduce non-starch polysaccharides antinutritional factors in brewers’ spent grain,improve feed conversion rate and promote poultry’s uptaking nutrients,the article studied into some factors,which contained operating temperature,enzymatic hydrolysis time,feruloyl esterase quantity,water content of spent grain,the way of adding enzyme,influence on the enzymatic hydrolyzing brewers’ spent grain,and the effect of brewers’ spent grain was treated by compound enzyme on broiler growth performance.The optimal conditions for enzymatic degradation of BSG were as follows:2.5 d of enzymatic degradation,40 ℃ operating temperature,50% water content,6.6-8.8 U/g brewers’ spent grain of feruloyl esterase’s dose and simultaneous addition of two kinds of enzymes that made the best degradation of spent grain.Brewers’ spent grain enzymatic hydrolyzed differently was added into broiler feed with the scale of 7%.Compared the control group,which contained no enzyme,the feruloyl esterase and yiduoli enzyme group showed improvement of broilers growth as daily gain was increased by 4.37% and the feed conversion ratio was reduced by 7.63%.

Abstract:This research was designed to optimize the culture medium for Bacillus mucilaginous in submerged fermentation.With spore yield as indicator,the test was divided into three phases.Firstly,based on the results of single factor experiments,the optimum carbon source,nitrogen source and metallic ion and their concentrations were screened and the optimal values of single factors were obtained;secondly,quadratic regression orthogonal rotation composite design was used to optimize the medium further and got the model;then,verification tests were carried out to verify the model.The results showed that the optimal culture medium were(per liter):lactose 21.57 g,combined nitrogen source 2.6 g(ratio of peptone to ammonium sulphate was 1∶3),MnSO4 0.21 g,K2HPO4 1.5 g,MgSO4.7H2O 1.2 g;cultured with the optimal medium,the spore number of Bacillus mucilaginous reached 3.44×10 9 cfu/mL;the ratio of actual spore yield to predicted value was 0.977,indicated that the model was reliable.The results could provide references for the producing of Bacillus mucilaginous.

Abstract:Collagen was prepared from cod bone by hot water extraction,and then it was enzymolyzed by neutral protease,protamex,acidic protease and pepsin respectively to obtain collagen peptides.The scavenging capacities to.OH,DPPH.and O2-.free radicals were selected to assay the antioxidant activities of different collagen peptides from cod bone.Results indicated that the scavenging capacities of four kinds of collagen peptide from cod bone to free radicals enhanced with the increase of sample concentration.However,the capacity of scavenging three kinds of free radicals was different for every collagen peptide.They had the strongest scavenging capacity to.OH compared with other two free radicals,and the better scavenging capacity to DPPH.than O2-.when the samples’ concentration were 4~10 mg/mL.

Abstract:Fresh pork were frozen under four different conditions,such were freezing plant A+-18 ℃,freezing plant A+-24 ℃,freezing plant A+-24 ℃+ Hold-over Plate,and freezing plant B+-25 ℃.The physical and chemical indexes of pork were determined after freezing.The results showed that the effects of hold-over plate on longissimus dorsi meat quality of pork was better than that on the same temperature without hold-over plate,and had no significant difference between the freezing plant B+-25 ℃(P>0.05).On the whole,Hold-over Plate could reduce the drip loss and milling loss,and keep the myofibril and hydrosulfide group effectively.