Abstract:Gluten is the most important components of flour，and affects the final wheat based products. The physicochemical properties of gluten would be modified during the dough mixing process，which significantly improve the texture and flavor of final products. Freezing，frying，fermentation and extrusion are the four common processing methods for producing wheat based foods，and they modified the physicochemical properties of gluten，such as hydrophobicity，sulphydryl/disulphide interchanges，decomposition and denaturation，which affect the qualities of foods. The effects of four processing methods on gluten properties were summarized in this paper，and the corresponding mechanisms were also discussed. Finally，we made the expectation about the research of gluten for the further application of gluten.

Abstract:Postmortem aging process of beef muscle is regulated by a series of endogenous enzymes and regulatory factors. After bleeding，skeletal muscle cells will trigger an immune response to resistance harmful intramuscular environment. Small heat shock proteins（sHSPs） are firstly activated. Meanwhile，proteomic data also revealed that sHSPs have a significant correction with the tenderness of postmortem skeletal muscle and maybe played an important regulation role during the postmortem tenderization process. The structure and function of sHSPs are briefly reviewed，and meanwhile the changes of sHSPs in postmortem intramuscular environment are also analyzed in the paper. In the last，the potential role of sHSPs to during aging process are discussed in the review.

Abstract:In order to screen probiotics that had a inhibitory effect on Streptococcus mutans and its biofilm formation，lactic acid bacteria were isolated from oral samples and feces of healthy people and fresh vegetable leaves，among which 12 strains that could significantly inhibit the growth of S. mutans were selected to detect their abilities of inhibiting the biofilm formation of S. mutans. The abilities of auto-aggregation，co-aggregation，self-biofilm formation，surface hydrophobicity and surface acid-base charge of these strains were tested，and finally Lactobacillus plantarum FB-T9 was selected by PCA analysis. The inhibition of biofilm formation of S. mutans by FB-T9 at different time was further studied. To investigate the survival adaptation of FB-T9 in oral environment，the adhesive capacity to saliva-coated hydroxyapatite and lysozyme tolerance of FB-T9 were measured. L. plantarum could strongly inhibit the growth of S. mutans and its biofilm formation and showed ideal characters. The adhesive capacity of this strain was 32.93% and the maximum tolerated concentration of lysozyme was 1.2 mg/mL. The results showed that L. plantarum FB-T9 could be a potential probiotic to prevent dental caries.

Abstract:To solve the problem of high viscosity and difficult saccharification of extrued sorghum starch, an enzymatic extrusion liquefaction pretreatment was used. Differences between sorghum starches treated by enzymatic extrusion, conventional extrusion and cooking were studied and the ethanol yield of different fermentation methods was compared. Results showed the morphology of sorghum starch treated by enzymatic extrusion was most damaged. XRD data indicated the sorghum starches generated strong peaks of B-type crystallites at 22°, the crystallinity of sorghum starches treated by enzymatic extrusion, conventional extrusion and cooking were 6.96%, 10.89% and 9.53%. Sorghum starches tended to be more appropriate for fermentation because its extent of gelatinization was 99.36% and its peak viscosity was 163 cp. Semi-solid fermentation exhibited the highest fermentation efficiency of 92.23% among the different three fermentation methods. Based on Response surface methodology (RSM), the optimum extrusion conditions to obtain maximum fermentation efficiency of 93.73% were at the BT of 98.40℃, MC of 33.28%, and AC of 1.62‰.

Abstract:The damage of fruit not only affects the appearance quality，but also causes nutritional loss and bacterial infection. The purpose of this paper is to research an image fusion method for quality detection of fruit and then provide the damage information of fruit to farmers or distributors，which help them take early means to avoid greater economic losses. Firstly，low-frequency and high-frequency subbands are obtained by implementing the quaternion wavelet transform（QWT） on the visible image and the infrared image of apple. Secondly，the low-frequency coefficients are fused using the weighted average fusion rule based on the local average gradient. The high frequency coefficients are integrated by choose-max fusion rule based on guided filter. Finally，the fused image is obtained by using the inverse QWT after the fusion of the low frequency coefficients and high frequency coefficients. The experimental results show that the proposed method can preserve the detail texture of the epidermis in the visible light image and the secondary surface damage information detected in the infrared image. Therefore，the proposed method is helpful for improving the quality detection accuracy of apples.

Abstract:The cellulose is the main component of the strain to produce bio-fuel. The saccharification of cellulose to fermentable sugars is critical step to fermentation of stalk to synthesize biofuel. The effects of various reaction conditions on parameters of the kinetics of cellulose saccharifications reaction were studied using the sugar yield（Ytrs） as an index. The Impeded Michaelis model containing two parameters including the accessibility between enzyme and the substrate（K_obs，0） and the gradual loss of enzyme activity（K_i） could be fitted all experimental data well. The predicted maximum Ytrs（46%），K_obs，0（0.265 4 h-1），Ki（0.058 3 h-1）was obtained under the following conditions：pH of 4.41，temperature of 47 ℃，3% cellulase and 5% corn stover based on the model. The predicted results was in line with the experimental results. Temperature and pH mainly increase Ytrs by decreasing Ki，and the enzyme solubility and substrate concentration increases Ytrs mainly by increasing K_obs，0. Ytrs is significantly positively correlated with K_obs，0 and negatively correlated with K_i. This study lays the foundation for the saccharification of lignocellulose.

Abstract:In order to investigate the influence on impregnation technology for wine aroma and flavor，Cabernet Sauvignon grape was used to produce dry red wine by 7 kinds of impregnation technology（traditional impregnation，CO₂ impregnation，cold impregnation，30 ℃，40 ℃，50 ℃，60 ℃ hot impregnation technology ）. Characteristics were determined and aroma substances were analyzed by gas chromatography-mass spectrometry（GC-MS） to evaluate their contribution to the flavor. The results showed that，the impregnation temperature was proportional to the content of total phenol and total anthocyanin，and inversely proportional to the total acid content. Aroma analysis showed that there were many kinds of aroma compounds in the cold impregnation technology wine，and the sensory properties were better. The content of esters was higher but alcohols and acids was lower after CO₂ impregnation technology. 40 ℃ hot impregnation technology can change wine aroma structure，accelerate wine ripening，other hot impregnation technology for wine aroma positive influence was less. In conclusion，cold impregnation process is more suitable for brewing Cabernet Sauvignon dry red wine.

Abstract:The text added different percentage of oats into semi-dried noodles.Our study focused on measuring its total plate count\free fat acids and textural property.and the effect of incorporation of oats on storage stability of semi-dried noodles. The results showed that the total plate count and free fat acids of oat semi-dried noodles increased during storage. With the increased percentage of oats（10%，30%，50%，70% and 100%），the total plate count of semi-dried noodles decreased significantly（P＜0.05） and initial free fatty acids increased significantly（P＜0.05）. Compared with the control group，the shelf life was prolonged by 29.4% with 50% oat percentage. The textural property showed that hardness and chewiness decreased obviously（P＜0.05） with higher oat percentage than 30%. The free fatty acids and total plate count of oat kernels decreased by 44.9% and 82.5% respectively after vacuum microwave treatment. Compared with the control group，the free fatty acids and total plate count of semi-dried noodles with 50% oat flour decreased significantly（P＜0.05）. The total plate count decreased by 0.23 lg CFU/g and free fatty acids decreased by 57.7%. The hardness and chewiness increased significantly（P＜0.01），which indicated that treatment improved the storage stability of oat semi-dried noodles.

Abstract:The effect of ratio of sucrose to starch syrup on hard candy was investigated in order to obtain the product with high transparency and consistent quality. Hard candies with different formulation were prepared under normal pressure. Samples' glass transition temperature（T _g） was determined by DSC. The values of transmittance，chromaticity，storage stability and et al. were also studied. The results show that optimum ratio between sucrose and starch syrup is 6∶4. The hard candy made under the optimum condition，exhibitsT _g value of 43.01 ℃，good transparency，high whiteness and the best storage stability.

Abstract:In this work，red blood cell（RBC） membrane coating technique was used to camouflage inorganic BNNS，thus forming biomimetic RBC-membrane-coated BNNS（RBC-BNNS） drug delivery system. The functionalization of BNNS with RBC-membrane was characterized by transmission electron microscopy（TEM），particle size and zeta potential analysis. Besides，the influence of RBC-membrane modification to the drug loading capacity was also analyzed with doxorubicin（DOX） as model drug. Then，the human cervical carcinoma cell line HeLa cells was selected as model cancer cells to investigate the biocompatibility of RBC-BNNS and the cellular uptake and antitumor effect of DOX@RBC-BNNS.

Abstract:Water plays an important role in protein folding，protein-protein interaction，molecular recognition，protein dynamics，thermal stability and so on. In this paper，Voronoi algorithm is used to identify waters interacting with residues of xylanase. Take waters and all residues as nodes，and take residue-residue interactions and residue-water interactions as edges，we constructed residue-water interaction networks. After calculating network topology parameters such as the network node degree，clustering coefficient，closeness centrality and node centrality，we found that these parameters were positively correlated with the thermal stability of xylanase. The number of hub water with degree 2 in thermophilic xylanase network is much higher than in mesophilic xylanase network，which means water is involved in more interaction in thermostable xylanase. Then take hub water with degree 2 as clustering center and set residue degree≥18 as threshold degree，we modularized the networks. Analyzing the sub-networks obtained from clustering the whole network，we found hub waters and hub residues are usually clustered into a group. That means residue-water interaction networks of xylanase exist "rich-club phenomenon". These results indicate that water is not only involved in the residue-water interaction，but also strengthen the residue-residue interaction，which is more helpful to the formation of a stable structure to resist high temperature.

Abstract:The silkworm pupae was crushed at dry of freezing state respectively and then observed by scanning electron microscopy（SEM）. Aqueous ethanol was used to extract oil and the effects of ethanol concentration，temperature，pH value and solid-liquid ratio on free oil yield were studied. The fatty acid composition，peroxide value and acid value of silkworm pupae oil extracted under optimal conditions were analyzed. The results show that the oil yield was higher when silkworm pupae was crushed under frozen condition. SEM observation shows that comminution under frozen condition is more effective on disrupting cells，therefore it is more favorable for oil extraction. It was also found that maximum oil yield was obtained as 90.76±0.08% under the conditions that ethanol concentration 40%（v/v），temperature 50 ℃，extraction pH 9，solid-to-liquid ratio 1 g：7 mL for 3 h reaction. GC analysis shows that composition and content of fatty acids in silkworm pupae oil from aqueous ethanol extraction were in substantial agreement with that from n-hexane extraction. Both silkworm oils were composed mainly of palmitic acid，oleic acid and linolenic acid. The peroxide value and acid value of crude silkworm pupae oil obtained by aqueous ethanol method was 0.55 mmol/kg and 0.025 mg/g respectively，which was obviously better than that extracted by n-hexane.

Abstract:In order to prepare low phenylalanine peptides from apricot（Armeniaca Sibirica） kernel，the protein was degraded by Alcalase2.4L and the hydrolysis by the exopeptidase Flavourzyme 1000L was determined by single factor and orthogonal tests. The optimal parameters were found to be hydrolysis temperature 50 ℃，pH 7.5，enzyme/substrate 3000 U/g and time 120 min，which resulted in a hydrolysis degree of 41.23 %. The absorption with 10 %（W/V） active carbon powder was conducted at 35 ℃，pH 2.0 for 3 h to remove phenylalanine. The amino acids analysis showed a significant decrease for the content of phenylalanine（0.712 mg/g） in the dried sample. The resulting product could be used to prepare special medicinal formula foods for phenylketonuria.

Abstract:The study aimed to investigate the effect of Hericium erinaceus（HE） on intestinal microbiota of mice with colitis. C57BL/6 male mice were randomly divided into four groups （normal，model，HE low and high dose groups）. Mice were induced by 2% dextran sulfate sodium （DSS） to establish the mouse model of ulcerative colitis. Meanwhile，mice of high and low dose groups administrated dry powder of HE （250 mg/kg/d and 500 mg/kg/d） and drunk 2% DSS. After 7 days，disease activity index was scored and the shift of gut microbiota was examined by PCR-DGGE technology. The results showed that HE possesses anti-colitis activity. The administration of HE could significantly increase the body weight，decrease the score of disease activity index，and improve the histological change induced by DSS. Furthermore，HE restored the disordered gut microbiota caused by DSS and increased the proportions of Akkermansia muciniphila and Barnesiella intestinihominis. Therefore，the results demonstrated that HE possesses anti-colitis activity，partially through modulating gut microbiota.

Abstract:The optimum separating macroporous resin were selected through comparing static adsorption and desorption characteristics of eight macroporous resins for the total phenols of Hengshan black soybean. Analysing absorption kinetic curve and ethanol desorption concentration，different samples concentration and flow rate were optimized. HPLC was used to determine the contents of phenol acids and isoflavones in Hengshan black soybean. The results showed that NKA-9 macroporous resin possess the best capability of adsorption and desorption. The macroporous resin was in equilibrium within 4h. The optimum separation conditions were as follows：eluent 70% ethanol，sample concentration 1.96 mg/mL，flow rate 2.14 BV/h. HPLC method indicated that the categories of polyphenols in Hengshan black soybean were not changed after adsorption and desorption experiments by NKA-9 macroporous resin，the content decreased a little. The contents of protocatechuic acid，chlorogenic acid，caffeic acid，daidzin and genistin were higher.

Abstract:The effects of wine-lees fermentation at different temperatures ranging from 4 ℃ to 20 ℃ on the quality characteristics of wine-lees grass carp was investigated. These results indicated that，with increasing the time of wine-lees fermentation，the pH showed a declining trend under all conditions，besides，the higher the temperature，the faster the change. Additionally，increasing fermentation temperature gave a progressive increase in TA，TVB-N，TBARS and ANN values in wine-lees fish，however，the TVB-N and TBARS values of the samples are all below the acceptable standard. Higher temperature stimulated the growth of Yeast and Lactic acid bacteria，resulting in a decline in Staphylococcus and Enterobacteriaceae during mid-last fermentation period. Then combined with the color，TPA and sensory evaluation results，products fermented at 15 ℃ showed greatest consumer preference and most favourable textural properties.

Abstract:The response surface methodology was used to optimize the deproteinization technology of yam mucilage polysaccharide. The results indicated that the optimal conditions were pH 8.0，time 2 h，liquid-solid ratio 80 mL/g，enzyme-substrate ratio 30% and temperature 37 ℃. Under these conditions，the protein removal rate and polysaccharide retention rate were 83.4% and 92.7%，respectively. Through testing the free-radical scavenging rates of yam mucilage polysaccharide，the results showed that yam mucilage polysaccharide's abilities of scavenging DPPH free radicals and hydrogen peroxide were very strong，and the clearing rates could achieve 80% above；but its ability of scavenging OH free radical was weak. In 43% and 81% relative humidity，by testing the moisture absorption rate and moisture rate，the results showed that the comprehensive moisturizing property of yam mucilage polysaccharide was slightly better than that of sodium hyaluronate.

Abstract:In order to established a high precision method for the determination of soluble solids content in apple. In this study，the average spectral reflectance in the region of interest（ROI） of 150 pixels in the hyperspectral image is extracted. To reduce the noise in spectral，the extracted reflectance spectra were preprocessed by Savtitzky-Golay smoothing（S-G），Standard Normal Variable Transform（SNV），and Wavelet Transform（WT） methods. The preprocessed spectra were then used to select sensitive wavelengths by Successive Projections Algorithm（SPA） method. Back-propagation neural network（BPNN） and genetic support vector machine（GA-SVR） were applied to build discriminant models with the selected wavelength variables. In the process of establishing GA-SVR model，GA method was used to select the optimal parameters of SVR automatically. The results indicated that the GA-SVR model preprocessed by S-G method was the best model. The prediction correlation coefficient of the model was 0.850 5，and the root mean square error of prediction was 0.303 1. The results show that the GA-SVR model based on the data extracted from this interest region was feasible to improve the performance of the model.

Abstract:The volatile oil of the flower of Dendrobium nobile Lindl. were extracted by SPME and SD and then analyzed by GC-MS. The relative percentage of volatile oil constituents was calculated from the GC peak areas. 63 and 24 compounds extracted by SPME and SD were identified respectively，which represent 80.49% and 54.92% of the total volatile oil. The main components extracted by SPME and SD were limonene（25.87%），tetrahydrocitral（11.1%），terpinene（8.7%），2-furancarboxaldehyde（6.51%），hexyl formate（2.12%），and linoleic acid（36.92%），heptane（7.69%），tetradecanoic acid（3.51%），methyl linoleate（2.12%），etc.

Abstract:Four kinds of sugar alcohols（erythritol，xylitol，sorbitol and mailitol） were analyzed by high performance liquid-evaporative light scattering detector（HPLC-ELSD） and the thermal stability was also studied. The optimum conditions were Amide 80 hydrophilic column，flow rate 0.2 mL/min，column temperature 33 ℃，ELSD drift tube temperature 50 ℃，carrier gas flow rate 2.5 L/min. The results showed that the linearity of the four kinds of sugar alcohols was well in the range of 0.025~1.000 mg/mL. The detection limits of erythritol，xylitol，sorbitol and maltitol were 14.1、33.0、19.5、15.3 μg/mL，and the precision（relative standard deviation） was 1.55 %，1.23 %，1.30 % and 1.49%，respectively. The thermal stability of four sugar alcohols under different heating temperature and heating time had the following rules：xylitol＞ erythritol＞ sorbitol＞ maltitol.

Abstract:To prepare tomato powder rich in Amadori compounds. A UPLC-MS/MS method using caffeine as an internal standard was used to detect and quantify Amadori compounds by optimizing the extraction method of Amadori compounds. Besides，the influence of water activity，heating temperature and time，concentration of histidine and antioxidants on the yield of Amadori compounds were studied. The optimum extraction conditions were as follows：extract solvent water and extraction time 10 min；The optimal heating conditions were as follow：raw material tomato powder with water activity as 0.44 with the addition of 0.048 mg/g tea polyphenol，2.8 mg/g histidine，heating at 54 ℃ for 4.2 h. This method is simply and accurate. The concentration of Amadori compounds and Fru-His in the prepared product was respectively 152.59 mg/g and 3.32 mg/g，which were larger than any other tomato products.

Abstract:Because of the limitations on disciplines and data，little research has been done on the food culture，especially on its extensive historical prevalence. Employing the big data from million books in Google corpus，we measured the appearance frequency of the traditional Chinese food in English literatures from 1700 to 2000. In this research，we claim that the commonness of Chinese food can stand for its international visibility. The study indicates that the dumplings and the moon cakes have higher visibility in the food related to the traditional festivals；and among the eight major cuisines in China，the Hunan cuisine and the Sichuan cuisine are more favored. Some daily cuisines are also analyzed. We conclude that the international visibility of Chinese traditional food does not depend on its original carrier，but on its prevalence on the dining table of Chinese families and the raw material utilized. Based on the above findings，the possibility of applying for the United Nations' intangible cultural heritage is analyzed，and the independence of traditional food should be emphasized.