Abstract:Anthocyanins are a natural edible functional pigment，which had been proved to have a good nutrition intervention on various chronic diseases，such as cardiovascular diseases，cancers，and diabetes. In this paper，the pathways and molecular mechanisms of anthocyanins acting on chronic diseases were mainly summarized，which will provide references for the further study on the prevention of diseases and nutrition intervention mechanism of anthocyanins.

Abstract:High-protein intermediate-moisture foods suffered from serious deterioration of quality during storage restricts the shelf life of this type of food. Phase separation between lipids and other compounds is known as one of the most important factors. Two types of lipids with different phases，methyl myristate（C14 methyl ester） in liquid form and methyl stearate（C18 methyl ester） in solid form，were added to high-protein intermediate-moisture food model systems made with whey protein isolate，sodium caseinate or soy protein isolate. Texture analyzer，confocal laser scanning microscope，low-field nuclear magnetic resonance，and differential scanning calorimeter were used to investigate the influence of lipid phase states on the system stability during storage. It was found that systems with solid lipids were harder than those with liquid lipids during storage. However，the latter system suffered from phase separation，while the C18 systems became more homogeneous as the storage progressed，and without oil exudation was found.

Abstract:A glycosidase from Gibberella intermedia WX12 could convert dioscin into diosgenin. Through the single factor and orthogonal experiments，the optimal fermentation medium was found to consist of 5 g/L glucose，25 g/L yeast，1.16 g/L NaCl，2.72 g/L KH2PO4 and 0.3 g/L MgSO4 and the culture parameters for dioscin-glycosidase production were temperature 30 ℃，rotation speed 220 r/min，initial pH 6.0 and inoculum size 8.0%（v/v）. With these conditions，the enzyme production had a similar trend to that of cell growth curve，and the highest activity of glycosidase reached 28.1 U/mL after fermentation for 96 h，which was 5 times higher than that before optimization. A conversion rate of 60% was achieved when the obtained crude enzyme was used to convert dioscin from Dioscorea zingiberensis C.H. Wright into diosgenin at 50 ℃ for 12 h.

Abstract:The goal of this paper is to propose a new method for constructing evolutionary tree of H1N1 flu viruses in order to reveal the relationship between the molecular variation of H1N1 and epidemics. First，based on the 22455 HA and 16444 NA protein sequence data of H1N1 flu viruses from 1902 to 2013 years，the similarity index of protein sequences was constructed by using inner product of their eigenvectors. Then，the coarse-graining similar information of data was extracted by applying the complete graph clustering based on the similarity index of protein sequences. Finally，the evolutionary tree for HA and NA protein sequences of H1N1 flu viruses was studied by using the structure clustering method based on fuzzy proximity relations. Test results shown that the mutation of the H1N1 viruses was not only closely related to its outbreak time，but also to the outbreak regions and the geographical distances among the distribution regions，and the closer distance between the geographical distribution and the outbreak of the H1N1 viruses，the higher similarity degree of of the H1N1 viruses. Therefore，the new method based on the large data processing can effectively reveal the evolutionary relationship of H1N1 flu viruses，and can provide a foundation for further study of the mutation，evolution and prediction of flu viruses.

Abstract:To investigate the in vitro stability of chitosan-modified liposomes containing L-asparaginase （LACL），the optimal pH，temperature，storage stability，pH stability，thermal stability and proteolytic stability were investigated in this study. The optimal pH values of L-ASP and LACL were at 7.5 and 7.0，respectively. The optimal temperatures of L-ASP and LACL were at 60 ℃ and 50 ℃，respectively. The stabilities of LACL were higher than that of L-ASP. The results shown that the stability of L-ASP was significantly enhanced by the LACL.

Abstract:The processing technology of surimi chips through microwave puffing was investigated using frozen surimi as raw material. The effect of surimi mixture thickness，moisture content，the amount and variation of starch，the amount of fat，the power and processing time of microwave puffing on the surimi chips were studied by evaluating the expansion ratio，whiteness and hardness of chips. The optimal condition of surimi chips preparation was confirmed by the orthogonal experiment. The crispy and delicious production could be achieved under the optimized condition with the surimi mixture thickness of 0.2 cm，the waxy starch amount of 10%（w/w），the fat amount of 5% （w/w），the microwave power of 700 W，and heated for 110 s.

Abstract:The optimization of subcritical water extraction of polysaccharides from Auricularia auricular was investigated by response surface methodology （RSM）. The effect of extraction condition on the yield of polysaccharies in Auricularia auricular powder was studied，including temperature，extraction duration，liquid-solid ratio and pressure. The content of polysaccharide was determined using phenol-sulfuric acid colorimetry. A Box-Behnken design was used to achieve the best extraction procedure based on the results of single-factor experiments. The comparison of different extraction methods was also done. The optimized extraction procedure was performed by 131∶1 of liquid-solid ratio at 152 ℃ for 26 min under the pressure of 1.0 MPa with the polysacchariesn yield of 24.51%. The yield of polysacchariesn was significantly increased using the proposed subcritical water extraction procedure，which was 3.82 fold of that extracted by traditional hot water method. This study provides a high-efficiency and eco-friendly method for industrial production of polysaccharides from Auricularia auricular.

Abstract:The shape indexes of bighead carp （Aristichthys nobilis） were investigated using bighead carp of different weights. The texture properties from bighead carp of different weights and different parts were studied including TPA and shear stress. This study provided a theoretical foundation for the raw material selection in the following research. The results showed increases of the body length，body height，thickness of back，and the width of head with the increase of the body weight accordingly. The percentages of each part in the whole fish were quite similar. The fish muscle presented the highest percentage of 45%，followed by the head of 35%，while the internal organs，skin，fins and scales were in lower proportions，about 6.5%，4%，2.2% and 1.5%，respectively. Overall，the hardness，chewiness，gelation，elasticity，cohesiveness，resilience，and shear stress of the fish increased with the increase of fish body. Fluctuations were observed for TPA and shear stress of various parts from fish of 1.5 kg. Slight changes were observed for those from fish of 2.0 kg and 2.5 kg，where the values of TPA from part 1 and part 5 were smaller than those in the middle，and few differences were observed for part 2，part 3 and part 4.

Abstract:The product quality of fresh apple and apple juice could be deteriorated by the enzymatic browning of polyphenol oxidase （PPO）. The possibility to deactivate of PPO through the pulsed electric field （PEF） was discussed. The condition to deactivate PPO enzymatic activity was optimized by the response surface analysis based on the results of single-factor experiments，such as voltage，residence time，frequency，and pulse width. The optimal condition was achieved with 25 kV of voltage，530 Hz of frequency，8 μs of pulse width，and 45 s of residence time，under which the inhibition rate of PPO activity reached to 51.86%. The color value and browning index of fresh prepared apple juice were directly related to the relative activity of PPO. PEF could inhibit the enzymatic browning of apple juice. For the apple juice prepared from the fruit treated under the optimal deactivation condition，the color value was significantly larger than that of the control group （P<0.01）. The content of total soluble solids and solution pH did not show significant change （P> 0.05），while the content of ascorbic acid decreased insignificantly （P>0.05）.

Abstract:Volatile components in 12 Lentinula edodes species were analyzed by headspace solid phase micro extraction-gas chromatography-mass spectrometry（SPME-GC-MS），and 42 common aroma components were extracted according to the results of clustering analysis to construct the L. edodes characteristic fingerprints. At the same time，the similarity analysis between fingerprint information and sample common component information was performed，the results turned out to be its good reliability. Furthermore，the similarity threshold can be set as 0.6 to measure the quality of its aroma or the degree of difference from L. edodes odor. Based on the characteristic fingerprints information，samples were compared to other edible fungi by principal component analysis（PCA），and the results showed that the odors between L. edodes and other edible fungi were significantly different，indicating that the aroma characteristic fingerprint can be used to identify and monitor L. edodes aroma.

Abstract:The nutritional values of yellow-fruited tomato species were evaluated by a comparative study with red-fruited tomato species. The compositions of amino acids and the quality-related indexes，such as the contents of soluble solids，soluble sugar，titratable acid，and vitamin C，were measured through the conventional methods and automatic amino acid analysis. Moreover，the sugar/acid ratio，ratio coefficient of amino acid（RC） and flavor amino acid（FAA） were characterized. The taste of yellow tomato was sweeter than red tomato. The average values of all the quality-related indexes for yellow tomato were larger than those of red tomato except the value of titratable acid. The largest increase was found in vitamin C content which was as high as 31.94%. There were 16 amino acids detected in both yellow and red tomato. The most abundant component was glutamic acid，followed by aspartic acid，while cystine was the minimum one. The contents of various amino acids in yellow tomato were lower than those in red tomato，except for methionine. Among them，the largest decrease was found in glutamic acid （41.78%），and histidine was the least. The protein found in yellow tomato was confirmed to be closer to the requirement of ideal protein according to the essential amino acid pattern spectrum. There were more kinds of amino acids matching with the pattern spectrum in yellow tomato. Valine got the lowest RC score and it was the first limited amino acid in both yellow- and red-fruited tomato species. The second limited amino acid in yellow tomato was leucine，while isoleucine in red tomato. The content of flavor amino acids in red tomato was richer than those in yellow tomato.

Abstract:A method based on fluorescent real-time polymerase chain reaction was developed to detect sika deer-ingredient in food products. By comparative analysis of sika deer gene sequences，sensitive primers and TaqMan probe were designed on a conserved region of mitochondrial cytochrome c oxidase subunit I sequence，using the Primer Express，Oligo and DNAMAN software. Furthermore，the species specificity and detection sensitivity were tested and validated by using standard samples. Results indicated that primers and TaqMan probe have a high sensitivity for sika deer without non-targeted amplification for other species DNA. Sensitivity of detection was confirmed to be 0.42 pg per reaction with a 91.68% amplification efficiency. Real-time PCR method was applied to detect sika deer meat in the market. Compared with the standard method，this method was more rapid，accurate and convenient，which was suitable for fast authentication of sika deer-origin ingredients.

Abstract:A strain with capability of producing γ-aminobutyric acid was isolated from the traditional food in Xinjiang and the fermentation conditions were optimized. Non-Saccharomyce yeast were isolated and further used to screen the strain with high yield of γ-aminobutyric acid. The isolated strain was identified as Hanseniaspora uvarum XYN019 by morphology and phylogenetic analysis based on the 26S rRNA sequence. The activity of amino acid production was 2.3 times higher as compared with the original one by UV mutagenesis. The optimum mutagenesis conditions are with 30s irradiation and 10-5 concentration. The better transformation conditions as follows：initial pH 5.01，culture temperature 33.95 ℃，inoculum size 3.17% and culture time 49.17 h. In this condition，the yielding capacity of GABA by the mutant was 4.926 g/L. These results suggested that the strain can be used to produce γ-aminobutyric acid and has a higher converting capability of GABA.

Abstract:During the fermentation of wine under natural conditions，non-Saccharomyces yeasts predominate in the initial stage of fermentation，and they can produce the unique hydrolytic activity β-glucosidases which give the wine a special aroma. In this study，a strain with good capacity of producing β-glucosidase was isolated from must by the collection and screening of non-Saccharomyces yeasts during the fermentation of Xinjiang Cabernet. The strain was indentified as Pichia kluyver and named P. kluyveri XYN086 by morphology and ITS sequence analysis. The studies on enzymatic properties showed that the optimum pH for the β-glucosidase was 6.0 and its activity remained at more than 60% in pH 6.0-8.0. Furthermore，the optimum temperature for this enzyme was 60 ℃ and its activity was kept better at this temperature. Metal ions has a great influence on the activity of β-glucosidase，the enzyme was activated by Fe2+ and Cu2+，whereas it was inhibited by Mg2+，Ca2+，K+，and Na+. These results showed that XYN086 had the potential development values of producing β-glucosidase.

Abstract:In this paper，effect of blanching treatment on the color of Sargassum fusiforme was studied by the combined analysis of pigment contents and absorption spectra. Results showed that a higher value of Hue was observed and the color changed from brown to bright green after fresh S. fusiforme was blanched in water at 98 ℃. A significant decrease in Hue value and an increase in a* value were found with the increasing blanching time，indicating a loss of greenness. Chlorophyll and carotenoids in S. fusiforme were degraded significantly during the blanching，and the contents of them decreased from 0.72，0.20 mg/g fresh weight to 0.29，0.09 mg/g after 300 s，respectively. Blanching treatment led to a shift of the red absorption maximum of chlorophyll a and c，and the absorbance decreased gradually with the treatment time. The absorption peak of chlorophyll a and c at 432 nm and 582 nm disappeared after blanched for 60 s. Fucoxanthin showed a maximum absorption at 534 nm. However，the absorbance was not significant difference with the change of blanching treatment time.

Abstract:Corn stalk was used to prepare microcrystalline cellulose （MCC） and product properties were studied. The optimal parameters for MCC preparation were founded to be 8% （w/w） of H2SO4，hydrolyzing time 90 min and temperature 85 ℃，which resulted in a polymerization degree of 292，a content of 92.6%，a yield of 76.48% and a crystallinity of 74.5% for cellulose. Under these conditions，MCC retained the original morphological structure with high crystallinity and thermal stability，thus possessing favorable properties for future use.