Abstract:Large ring-cyclodextrin with big flexible cavity，which endowed with unique inclusion characteristics for guests. However，large ring-cyclodextrin' preparation and isolation are difficult. It leads the limitation of processing large ring-cyclodextrin in industrialization. In this paper，the latest research about separation and isolation of large ring-cyclodextrin were reviewed.

Abstract:Sulfated polysaccharides can be extracted from natural resources or modified from polysaccharides through substitution of the hydroxyl groups of monosaccharide molecules on polysaccharide chains by sulfate. The sulfated polysaccharides have multiple functions，such as anti-tumor，anti-virus，anti-oxidation，anti-coagulation and immunoregulation. In this paper，the recent studies on the biological functions of sulfated polysaccharides were summarized，and the future research was proposed.

Abstract:A series of milk protein concentrates （MPC） with 0%，11%，19%，27% and 37% decalcification was prepared from the ultrafiltered-diafiltered retentate of skim milk using ion exchange treatment. The effects of decalcification on the foamability，emulsifiability and gel properties including the colloidal rheological and textural properties and microstructure of MPCs were investigated. Both the foamability/foam stability and the emulsifiability/emulsion stability gradually increased with increasing decalcification rate. Based on the rheological property，texture，water holding capacity and microstructure of decalcified MPC gel，it was suggested that the gelation ability of MPC decreased with increasing decalcification；while the supplement of calcium to reach the level of MPC with native calcium content significantly recovered gelation ability and even more，the complete recovery of the gelation ability was obtained in the MPC with 11% decalcification group with calcium replenish. Therefore，it was suggested that decalcification using ion exchange treatment can be applied as a potential strategy to tailor the functionality of MPC.

Abstract:The fermentation of sucrose isomerase produced by recombinant strain Brevibacillus choshinensis/pNCMO2-SI was studied. The effects of different fermentation conditions on the growth and enzyme production of 3 L fermenter were further investigated. The results showed that the extracellular enzyme activity was 50 U/mL through shake-flask cultivation. The optimal 3 L fermenter culture conditions were as below：10 g/L glucose for initial carbon source，15 g/L polypeptone and 15 g/L beef extract for initial nitrogen source，30 ℃ cultivation and 30% for dissolved oxygen，the highest enzyme activity obtained under this condition was 275 U/mL. In order to study the effect of the promoter on the expression of sucrose isomerase，the promoters Papr-E，Pnpr-E，Pamy derived from Bacillus subtilis and the promoter Pxyl derived from Bacillus megaterium were selected for research，respectively. The results showed that the highest activity of sucrose isomerase was obtained by the promoter Papr-E. The fermentation conditions of the shake flask were further optimized. The extracellular supernatant activity of the recombinant strain BCpNapr-SI was 137 U/mL. Under this condition，in the 3 L fermenter，the extracellular enzyme activity of the final fermentation supernatant was 485.5 U/mL，which was 1.76 folds of that of the original promoter.

Abstract:The effect of partially hydrolyzed guar gum（PHGG） on the quality attributes of yoghurt was studied. The total number of lactic acid bacteria，pH，titratable acidity，viscosity，water holding capacity and sensory properties of the yogurt were evaluated for investigated its effects on the fermentation characteristics of Lactobacillus bulgaricus and Streptococcus thermophiles strains. The results showed that PHGG has stimulatory effects on the growth and acid production of Lactobacillus bulgaricus and Streptococcus thermophiles. The numbers of colony forming units（cfu） obtained from yogurt containing PHGG were significantly higher than control during the entire storage period，and could not shorten the after acidification process of yogurt. The addition of PHGG could improve viscosity and water holding capacity，20 g/L PHGG can effectively improve viscosity by 1.7 times when compared with control. Sensory properties were affected by PHGG addition，the yogurt with 10 15 g/L scored best. In conclusion，PHGG had promoting effects on lactic acid bacteria growth and yogurt quality.

Abstract:Instant tea is the most important value-added tea product；and enzyme biotechnology is an important approach to improving the aroma of instant tea. To investigate the effect of β-glucosidase and α-L-rhamnosidase on the aroma profile of instant green tea infusion，sensory evaluation，gas chromatography-mass spectrometry（GC-MS） and OAV were used to analyze the instant green tea infusion and after enzyme-treated. Sensory evaluation and GC-MS analysis showed that the caramel and sweet notes were significantly in instant green tea infusion；the floral，sweet and grassy notes were significantly enhanced，caramel notes was reduced，cis-3-hexenol，geraniol，hexanol methyl salicylate and benzaldehyde were significantly increased by treated β-glucosidase；the caramel note were reduced by treated α-L-rhamnosidase；the notes of grass and sweet were further enhanced，and the contents of cis-3-hexenol and methyl salicylate were further increased by treated binding of β-glucosidase and α-L-rhamnosidase.OAV analysis found that 3-methylbutanal，2- methylbutanal，2-ethylfuran，limonene and nonanal were main aroma contribution component in instant green tea infusion；cis-3-hexenol，methyl salicylate，geraniol and furfural were main aroma contribution component by treatment with β-glucosidase；the main aroma contribution components was no significant effect by treatment with α-L-rhamnosidase；the OAV of cis-3-hexenol was further increased by treatment with β-glucosidase and α-L-rhamnosidase. These studies showed that β-glucosidase has significant effect on the aroma profile of instant green tea infusion and two enzymes have synergism to enhance green note，which provides a technological reference for improving the aroma quality of instant tea based foods.

Abstract:A β-1，3-1，4-glucanase（AaBglu29） from Aspergillus awamori was purified and its application in glucooligosaccharides production from oat bran was studied. The β-1，3-1，4-glucanase was purified to homogeneity by ammonium precipitation and anion-exchange chromatography. The molecular mass of AaBglu29 was estimated to be 30.7×103 and 27.6×103 by SDS-PAGE and gel filtration，respectively. The AaBglu29 was most active at pH 5.0 and 55 ℃. The enzyme displayed strict substrate specificity towards barely β-glucan（9，500 U/mg），oat β-glucan（7 950 U/mg） and lichenan（5 980 U/mg）. In addition，the enzyme was suitable for production of glucooligosaccharides（GOS） from oat bran. The highest GOS yield of 90%（based on β-1，3-1，4-glucan in oat bran） was achieved from 5% oat bran after 4 h of enzymatic hydrolysis（100 U/g） at 50 ℃ and pH 5.0. The properties indicated that AaBglu29 is a promising candidate for application in food and feed fields.

Abstract:Gamma-amino butyric acid（GABA） in brown foxtail millet was improved by germination treatment using response surface methodology. The maximum GABA content of 184.75 mg/hg was obtained at the conditions：soaking temperature 34 ℃，soaking time 12 h，germination temperature 34 ℃，germination time 60 h. The GABA content was 2.76-fold high as that before optimization，and 8.44-fold as that without the treatment of germination. This investigation suggested that the treatment of germination could effectively improve the content of GABA in brown foxtail millet，which provided new insights into the exploitation of foxtail millet.

Abstract:Study on the inhibition of alkaloids from Zanthoxylum armatum DC. on α-glucosidase and mechanism. The inhibitory activity of alkaloids from Zanthoxylum armatum against α-glucosidase（from yeast and murine small intestine） were evaluated using vitro model，and the mechanism was analyzed using Lineweaver-Burk double-reciprocal analysis. Our results revealed that fat-soluble and dissoluble alkaloids both had significant inhibition on α-glucosidase，IC50 values for α-glucosidase from yeast were （0.73±0.17） mg/mL、（2.74±0.28） mg/mL，respectively. Ones for α-glucosidase from murine small intestine were （1.94±0.13） mg/mL. Moreover，the results of kinetic studies demonstrated inhibitive mechanism of alkaloids is noncompetition inhibition. The results suggested that alkaloids can effectively inhibit the α- glucosidase，and provide strong rationale for further exploitation and utilization.

Abstract:The effect of acetylation on rheological properties of diffierent acylation degree of gliadin solution and gliadin/glutenin blend solution were measured using rotational rheometer. The acylation degree of gliadin effect on the solution's the structural viscosity index，apparent viscosity and non-Newtonian index were studied. The results show that the acylation gliadin solution belongs to shear thickening fluid，as the acylation degree of gliadin is increasing，the apparent viscosity and non-Newtonian index all increases；while the acylation giadin/glutenin blend solution belongs to shear thinning fluid，as the acylation degree of gliadin is increasing，non-Newtonian index all increases，but the viscosity and the structural viscosity index decreases.

Abstract:Research on the adsorption character of BFSA to beer protein and adsorption mechanism of BFSA. FT-IR spectrum analysis showed that the surface contained not only Si-O-Si bond，but also O-H bond. Research on the influence of adsorption time，temperature and protein concentration on BFSA，the result showed that adsorption equilibrium time was 1 h and the adsorption amount of BFSA decreased with temperature increased and increased with protein concentration increased. The adsorption isotherm，kinetics and thermodynamics of protein on BFSA surface were studied by batch equilibrium experiments；The result showed the adsorption of BFSA was fitted to Freundlich isotherm equation；The adsorption process followed the pseudo-second-order kinetic model；The thermodynamic parameters were obtained as ΔG>0 indicated that the adsorption was a non-spontaneous process，ΔH<0 indicated that the adsorption was exothermic，ΔS<0 indicated that the adsorption was an entropy-decreasing process；The values of E was 26.28 KJ /mol indicated that the adsorption process was physical adsorption；The heat release of adsorption was 6.62 KJ/mol implied that Van der Waals forces hydrogen bond and hydrophobic bond were responsible for the binding of protein with BFSA.

Abstract:A series of single-factor experiments were made to investigate the effects of particle size，liquid-to-solid ratio，extraction temperature，extraction time，microwave power，ultrasonic power. On the basis of single factor investigation，response surface methodology（RSM） based on Box-Behnken experimental design was used to explore the effect of liquid-to-solid ratio，extraction temperature，extraction time and ultrasonic power on extraction efficiency.The optimum process parameters for an integrated microwave and ultrasonic reaction system extraction process were obtained as：particle size 20，the ratio of water to material 20 mL/g，extraction temperature 74 ℃，extraction time 16 min，microwave power 200 W，ultrasonic power 1 052 W，6.44％ of the yield of polysaccharide was achieved. The predicted values for optimization process conditions were in good agreement with experimental data，indicating that the optimum process parameters by RMS were reliable. The Hericium erinaceus polysaccharides showed potential scavenging activity against hydroxyl hydroxyl，superoxide anionradical and DPPH. This study indicates that Hericium erinaceus polysaccharides are a good source of natural antioxidants.

Abstract:In this study，the D-lyxose isomerase gene derived from Peptococcaceae bacterium 1109 was cloned and introduced into E. coli BL21（DE3） for expression. The optimal substrate for the recombinant D-LI is D-lyxose，and it can efficiently catalyze the epimerization reaction between D-fructose and D-mannose. The specific activity of recombinantly expressed D-lysose isomerase can reach 2.544 U/mg when used D-fructose as substrate. It displayed maximal activity in presence of 1 mM Co2+ at pH 7.0 and 70 ℃. Under optimum conditions，95.85 g/L D-mannose was produced from 500 g/L D-fructose after reaction for 5 h，giving a conversion yield of 19.17%.

Abstract:Litopenaeus vannamei is the main shrimp species in our country and popular among consumers. But the shrimp is prone to rapid postmortem quality loss during transportation and circulation，which will reduce its market price. In order to reveal the change rule of Litopenaeus vannamei' muscle protein and screen out the protein indicator of freshness，proteomics technologies were used to study the changes in muscle protein during 0，2，4，6，8 days of postmortem storage. Results shown that differentially expressed protein spots I19 and I14 were generation of degradation products of myosin heavy chain type 1 and adenosine monophosphate deaminase，whose gray value were both on the rise over the storage time. The gray value of myosin heavy chain type 1 shown a good linear positive correlation with iced storage time and its correlation coefficient R2 of 0.920. The gray value of adenosine monophosphate deaminase shown a good quadratic polynomial regression and its correlation coefficient R2 of 0.986. Therefore，myosin heavy chain type 1 and adenosine monophosphate deaminase could indicate the freshness of Litopenaeus vannamei and they could be protein indicators of freshness.

Abstract:Black carp was investigated as research object in this paper. Bromcresol purple and bromothymol blue were chosen as reagents which were selected to produce smart tags. First，how smart tags indicate the freshness of fresh water fish was studied，then the effects of different masses of fish on color changes of smart tags were determined. Additionally，the effect of preservative film on indicating freshness of smart tags was investigated. Results showed that smart tag of bromcresol purple can better indicate the freshness of packaged black carp；The color of smart tag of 0.5% bromcresol purple could turn to blue when the TVBN of black carp was 20 mg/hg；Smart tag of bromcresol purple can indicate of the freshness of packaged black carp with different masses；The effect of protection film on indicating of smart tag was not significant.

Abstract:In order to investigate the effect of steam treatment on browning and quality of fresh apple juice，a self-designed equipment of coupling pulping and enzyme inactivation by steam was set up. By a series of experiments we found that if the ending temperature of pulp was above of 80 ℃，the color of apple juice was bright stability，the activity of PPO was almost lost and the enzyme browning was inhibited effectively. The chemical properties，antioxidant activity，volatile flavor compounds of three kinds of apple juice pulped in steam with the ending temperature 93、83、25 ℃ respectively were analyzed and compared. As a result，the physical and chemical properties of the juice was improved，and the antioxidant activity was preserved greatly，as well as the volatile flavor compounds of apple juice was also changed at a certain extent.

Abstract:This study evaluated the influence of intermittent combination of microwave and steam cooking on change of fat acid，protein and sensory properties in pork ribs. From the results，the tenderness，water，oleic acid，palmitic acid，collagen content and vitro digestibility trypsin of pork ribs on combination of microwave and steam cooking（microwaving for 4 min followed by steaming for 6 min） increased significantly. Furthermore，total free thiol group content was higher（60.1%），and carbonyl contents were lower（35.3%） comparing with individual steaming. Intermittent combination of microwave and steam cooking could increase the cooking efficiency and have positive influence on tenderness and nutrition of pork ribs.

Abstract:For the hazelnut varieties breeding，hazelnut oil quality evaluation and control，the Flat-European hybrid hazelnut sterol standard fingerprints were established by GC-MS technology，and the Flat-European hybrid hazelnut VE standard fingerprints were established by HPLC technology，meanwhile，the similar degree were analyzed combination with system clustering and similarity analysis. The results indicated that the sterol and the VE contents of 14 kinds of samples have certain differences；The similarities showed that the sterol and VE in samples were all similar；In addition，sterol and VE in the 14 kinds of Flat-European hybrid hazelnut samples could be respectively according to cultivar and region clustering 4 categories，that varieties and planting area were important factors for affecting sterol and VE Flat-European hybrid hazelnut.

Abstract:To study the influence of drying method on the structure and adsorption capacity of starch-based carbon aerosols，two types of aerogels were prepared by ambient pressure drying （AD） and freeze drying （FD） methods，using cassava starch as carbon source. Subsequently，two corresponding carbon aerogels were prepared by high temperature carbonization，using the obtained aerogels as precursors，respectively. Fourier Transform Infrared Spectroscopy，X-ray Diffractometer，Scanning Electron Microscopy and Automatic Gas Sorption Analyzer were employed to evaluate starch-based aerogels （SAs） and carbon aerogels （SCAs），and the adsorption capacity of SCAs on cationic dyes was also studied. Results indicated that the chemical and crystalline structures of two SAs were identical. However，more pores were observed in SA prepared by freeze drying （SA-FD），and its corresponding SCA （SCA-FD） had lager surface area （887.4 m2/g） and pore volume （0.444 cm3/g），as well as stronger adsorption capacity on cationic dyes. It suggested that freeze drying was superior to ambient pressure drying.

Abstract:Crude polysaccharide GS30 precipitated from hot water extracts of the fruiting bodies of Ganoderma sinense were separated by DEAE-column chromatography，and then treated with ethanol precipitation to get a purified polysaccharide fraction GS30S1-20E. Modern analytical techniques，such as IR，NMR，GC/MS and HPSEC were conducted to analyze the structural characteristics of GS30S1-20E. Results showed that GS30S1-20E was a β-D-glucan with a high weight average molecular mass of 2.418×106 and number average molecular weight of 1.668×106，polydispersity of 1.450 and large viscosity of 927.49 mL/g. GS30S1-20E contains a backbone of（1→3）-linked-β-D-glucopyranosyl residues，bearing branches at the O-6 position of every three sugar residues along the backbone. An in vitro immunomodulating activity assay revealed that GS30S1-20E could significantly increase the release of NO from RAW 264.7 cells.

Abstract:The experiment was conducted to investigate the effects of oxidized konjac glucomannan and oxidized konjac glucomannan sulfates on immune performance of Schizothorax prenanti. The Schizothorax prenanti were randomly divided into 7 groups and each group included 3 replicates of 20 fish. The experiment lasted for 60 days with the treatment groups were contained 0.4%、0.8%、1.6% of OKGM and OKGMS. And body composition and serum biochemical indices were measured and MyD88、IRF7 mRNA level in tissue were determined by RT-PCR. Results：Content of IgM、ACH50 of OKGMS1.6 were significantly more than the control group；The content of MDA was significantly lower of group OKGMS0.4、OKGMS0.8、OKGM0.4、OKGM0.8 than the control group；OKGMS、OKGM both increased the activity of SOD；OKGMS could up-regulate MyD88 mRNA level in gut and IRF7 mRNA level in liver、spleen and mesonephros；OKGM could increase MyD88 mRNA level in gut、headkidney and mesonephros and IRF7 mRNA level in gut、liver、spleen and mesonephros. Conclusions：Add the appropriate amount of OKGM and OKGMS could increase the antioxidant activity and immune functions of Schizothorax prenanti.

Abstract:A chitosanase gene BUT from the Butyrivibrio sp. MC2013 was selected from the NCBI database，which contains 903 bp and encodes a protein with 301 animo acids. Research has suggested that the chitosanase belongs to the GH-46 by sequence alignment in NCBI datebase and phylogenetic analysis. It is a novel chitosanase which shares 59% identities with any other chitosanases. The genes weresynthesized after codon optimization and inserted into pET21a（+），then the recombinant plasmid，pET-21a-BUT，was transformed into E. coli BL21（DE3）. The chitosanase was induced in ZYP-5052 and purified with the affinity chromatography of Ni-NTA. The molecular weight was estimated to be 35 kDa by SDS-PAGE. The maximum activity of purified enzyme was 146.0 U/mg. The enzymatic properties of recombinant chitosanase showed that the optimal temperature and pH of the BUT were 45 ℃ and 8.0，respectively. The stability in alkaline conditions was higher than that in acidic conditions. Mn2+ could significantly enhance the enzymatic activity，while SDS，Fe3+，Cu2+ and Zn2+ could inhibit the activity strongly. The analysis of hydrolysates by TLC demonstrated that chitosan was degraded into（GlcN）2，（GlcN）3，and（GlcN）4.

Abstract:The experiment uses three factors five levels of orthogonal experimental method to study the different digestion times，enzymolysis temperatures and dosage of laccase influence on cut stem in lignin degradation rate. the change of chemical composition and filling values in cut stem before and after processing also have been measured. The result showed that：（1） Digestion time，enzyme solution temperature，dosage of laccase in cut stem have significantly effected on the degradation of lignin. The best parameter of the enzymatic hydrolysis is time 4 h，enzymolysis temperature 50 ℃，the dosage of laccase 10.0 ?滋L/g. Under this parameter，the lignin degradation effect is best and the degradation rate is as high as 47.3%.（2） The chemical composition of cut stem don't change after the treatment of laccase except lignin and the same situation appeared on the filling valuses. Under the condition of optimal parameters，the use of laccase can effectively degrade lignin，raising the quality and availability of cut stem，and don't lower the quality of cut stem.