Science and Technology of Food Industry 2010 Issue 11 Study on the interaction of morin with lysozyme by fluorescence spectroscopy

Study on the interaction of morin with lysozyme by fluorescence spectroscopy
HUANG Wei1;TIAN Jiao1;ZHAO Nan1;ZHANG Guo-wen1;2;

..............page:88-90,93

qian tan za zhi guang gao
zhang tie ying

..............page:15

Comparison of spleen lymphocyte proliferation between the skimmedmilk products of lactobacillus fermentation and enzymolysis in mice
FENG Fang-fei1;GUO Ling1;LI Ji-chang2

..............page:68-71

mu tang de chan ye hua ji shi chang ying yong qian jing

..............page:27-28

Study on sterilization of tomatoes juice by high intensity pulsed electric fields
JIN Sheng-lang1;2;YIN Yong-guang2;WANG Ying3;HE Gui-dan2

..............page:91-93

Post-harvest hot water treatment induces resistance against Penicillium expansum in pear fruit
LI Hong-xia1;BI Yang1;WU Li-fen2;LI Ke-wei1;GAO Xiong-jie1

..............page:329-331

Progress of research on fungi chitin deacetylase
ZHU Li-ping;HUANG Hui-li

..............page:394-397,400

Progress in hypotensive component of γ-Glutamylmethylamide
LI Wei-qiao1;2;JIANG Bo1;MIAO Ming1;MU Wan-meng1

..............page:398-400

Application of hurdle technology in fruits and vegetables preservation
SONG Huan;CAI Jun;YAN Jia-ying;WAN Jia

..............page:408-412

Analysis on current situation of peanut food safety and countermeasures
WANG Wei;LI Cui-ren;FENG Wei-hua;BAI Wei-dong

..............page:413-415

Effects of 6-BA on sugar metabolism in mango
ZHONG Yu1;ZHANG You-lin1;WU Lan-fang2

..............page:335-337

Optimization of extraction acid-soluble collagen from crucian carp scale by response surface methodology
ZHU Xiu-ling;DAI Qing-yuan;CAI Wei-rong;WANG Jian

..............page:247-251

Extraction and determination of clearance rate of hydroxyl radicals of flavonoid from 14 kinds of common Chaoshan plants
LIN Yan-ru;ZHOU Yan-fang;LIN Chao-yi

..............page:124-126

Fermentation conditions of marine strain HYM-7 producing cold-active amylase
GUO Ai-ying1;QIN Ling1;LING Yun2;ZHANG Zhi-wen1;GUAN Xue-min1

..............page:235-238

Study on the production of probiotics fermented soy yogurt by germinated soybean
YANG Mei;LI Li

..............page:206-209

Optimization of fermentation conditions for polysaccharides of Phanerchaete chrysoprium based on response surface analysis
XU Yan-yan;ZHANG Zhao-hui

..............page:221-223,227

Ectoine improving yield of ethyl oleate catalyzed by lipase
WANG Yue1;2;ZHANG Ling-hua1

..............page:224-227

Effect of addition of xylanases on the enzymatic hydrolysis of corncob
XING Ling;JIANG Hua

..............page:228-231

Kinetic study of high hydrostatic pressure processing on polyphenol oxidase from raspberry
JIANG Jun;ZHANG Yan;LIAO Xiao-jun;HU Xiao-song;SUN Zhi-jian

..............page:127-129,220

Study on influence factors of cathepsin L in common carp
HOU Lu-na;CHEN Xue-yun;NIE Xiao-hua;LIU Lin

..............page:75-77

Study on the preferred extraction of polysaccharides from dendrobium candidum with uniform design and orthogonal design
ZHOU Shu-tao;LEI Zhi-li;YU Qiao-xian;YE Zhi-gen

..............page:296-297,314

jia le fu wei shi me bu xing fu ?
li guang dou

..............page:23-25

Study on characteristics of polyphenoloxidase from Cryptotaenia japonica Hassk
LUO Xing-wu

..............page:151-152,174

Identification and biological characteristics of Lactic acid bacteria in cured hairtail(Trichiurus haumela)
CHEN Xue-yun;HOU Lu-na;DING Yu-ting;NIE Xiao-hua

..............page:165-167

Application of microalgal DHA in edible oil
PENG Xiao-fang1;ZHENG Xiao-hui1;LI Jian-ping1;HOU Wen-wei2;MA Jin-yu3 Co. ;Ltd. ;Zhangzhou 363500;China; 3. School of Biological Sciences;The University of Hong Kong;Hong Kong;China)

..............page:108-110,113

Study on radical scavenging ability of fermentation broth extracts of Acremonium sp.
CHENG Jie;CHEN Shuang-lin

..............page:155-157,423

jia qiang chan ye lian he zuo , zai chuang xing ye hui huang di shi jie zhong guo mian zhi pin da hui ji xie zhuang bei yu gua mian qi ye lun tan zai jing zhao kai
zhao yu jie

..............page:18-19

Ultra-fine pulverization technology of functional food
ZHANG Xia;LI Lin;LI Bing

..............page:375-378

Determination of content of EGCG and ECG in tea polypheenols by HPLC
LIU Jin-wen;LI Hong-yu;SHI Rui-jun;GUO Yang-yang

..............page:372-374

Effects of different treatment on the content of vitamin B₂ in milk
DANG Ya-li1;ZHANG Zhong-jian1;YAN Xiao-wei1;QUAN Mei-ping2;GAO Chun-yan3;LI Li-mei3

..............page:351-352,374

Study on fresh-keeping effect of biological preservative on preservation of turbot
ZHANG Lu;HOU Hong-man;CHEN Li

..............page:332-334

Modification of two protein hydrolysates by Fenton reaction and change of their antioxidant activity
GAO Bo;XU Wei;ZHAO Xin-huai

..............page:104-107

Comparison of two different ion chromatography methods in purification of egg white lysozyme
ZHANG Xin-bao1;2;CHEN Hong-bing1;2;GAO Jin-yan1;3;

..............page:283-285

Analysis of volatile constituents of enzymatic hydrolysate from shrimp head before and after mixed fermentation
FU Guang-zhong1;ZHANG Chao-hua2;JI Hong-wu2;XIE Wan-cui1;GAO Jia-long2;LU Hong-yu2

..............page:65-67,71

Study on synthesis of etherified cross-linked starch by variable temperature method and absorption spectrum analysis of starch-iodine complex
SHI Hai-xin1;2;TONG Zhang-fa2;XIE Xin-ling2;ZHANG You-quan2

..............page:265-267,271

Comprehensive evaluation of formula of apple juice-soymilk beverage based on fuzzy math
LI Yun-ran;ZHU Ke-xue;ZHOU Hui-ming

..............page:239-241,244

Study on extraction technology of total flavonoids from berry of blue honeysuckle(Lonicera caerulea L. )
ZHAO Jia;HUO Jun-wei

..............page:242-244

Study on different flavors of celery mixed juice
CHEN Lei;WANG Ya-ping;WANG Jin-li;JIANG Qiao

..............page:245-247

Analysis of antioxidant capacity of mung beans from different areas in China
ZHAO Jian-jing;CHENG Shan;FAN Zhi-hong;CHEN Ran;WANG Xiao-hang

..............page:144-147

Study on processing technology of soft baking adductor muscle
LI Shu-hong1;WANG Jie1;SONG Chun-feng2;YANG Xiu-min1;DONG Hui1;HOU Ya-wei1

..............page:255-257,261

Study on foaming and emulsifying properties of two kinds of globin
ZHAO Wei-hua;WANG Zhi-geng;WANG Ling-qin;CHEN Mei-jiao

..............page:148-150,215

Screening of lactic acid bacteria with inhibitory effect on maltase
WU Bin-bin1;GUO Ben-heng1;2;ZHANG Hao1;WANG Yin-yu2;WU Zheng-jun2

..............page:175-177

Evaluation on antioxidant activity of Ceropegia dolichpohylla extracts in vitro
WU Lan-fang1;2;JING Yong-shuai1;2;ZHANG Zhen-dong1;2;YANG Juan2;

..............page:78-80

Optimization of extraction technology for pine nut shell pigment using response surface analysis
GUO Qing-qi1;MAO Jia2;WANG Ping1;WANG Zhen-yu1;2;

..............page:262-264

Study on alkali extraction technology of polysaccharide from cottonseed meals
GAO Xian-jun;DUAN Tao;WANG Cheng-ming

..............page:258-261

Study on anti-aging effects of polysaccharides of carrot
KAN Guo-shi;GU Xian-liang;CHEN Hong-man;CAO Song-yi

..............page:340-342

Optimization of technology for preparing insoluble dietary fiber from extruded soybean residue
LOU Hai-wei1;2;YANG Dao-lan2;CHI Yu-jie1;FENG Wei-hong2;WANG Jian-xu2

..............page:275-278,282

Optimization technology for extracting antibacterial substances from black pepper
CHEN Wen-xue;HU Yue-ying;GE Chang;ZHANG Xin;JIANG Zhi-guo;LI Cong-fa

..............page:279-282

Study on the law of different varieties of potato’s browning in different growing period
ZHAO Ping1;WANG Li1;PU Yu-lin2;WANG Ya1;LIN Ying-ji1;QI Wen-jing1;YANG Ming-feng1

..............page:101-104

Effect of chrysalis oil on plasma lipids and lipid-metabolize-enzyme level of high-fat-diet rats
HU Jin-lu1;CHEN Wei-ping2;ZHUO Ma-li2

..............page:343-346

Effect of alkali-freezing treatment on the solid state structure of chitin
LIU Ting-guo1;2;SONG Xue1;LI Bin1;LU Zhi-min2

..............page:94-97,100

Determination of trehalose content with enzyme electrode mothed
WANG Zi-hui1;CHU Jie2;WANG Jun-gao1;LIU Ke-chun2

..............page:366-369

Extraction technology of flavonoids from Zostera marina L.
HUANG Yuan-yuan;ZHANG Zhao-hui;LI Ba-fang;ZHAO Xue

..............page:291-292,359

Study on nutritional assessment and functional properties of kidney bean protein
ZHANG Bing-yun;YUAN Ya-lan;GAO Yu-jing;SU Xue-yan;REN Hai-wei

..............page:347-350

Study on acid hydrolysis technic of Corbicula Fluminea Protein
MA Yong-quan1;HU Lin-zi1;2;YU Xin1;

..............page:288-290

Study of unsteady heat conduction about liquid food
WU Da-wei;WU Di;NI Ting-ting

..............page:138-140,143

Analysis on the natrure oxidant in Semen Trichosanthis oil
YU Jian;LI Chi-ling

..............page:153-154,407

di tan mu tang chun lai liao !
yang hai yan

..............page:26

Comparision of the nutritional composition of two varieties of pineapple flesh
ZHANG Xiu-mei1;2;3;LIU Zhong-hua1;DU Li-qing1;3;DOU Mei-an1;3;XIE Jiang-hui1;3;SUN Guang-ming1;3;

..............page:338-339,342

Optimization of compound preservative on chilled mutton
WANG Jun-gang;LI Kai-xiong;LU Shi-ling;YANG Li-ping

..............page:117-120

Analysis of the characteristic elements of product of geographical indication Fushun forest frog’s oviduct
LIU Zheng-hao;LI Xiao-ting;WANG Ting-xin;ZHAO Zhi-lei;PANG Yan-ping

..............page:353-355

Optimization of raw starch digesting amylase fermentation condition with Rhizopus microsporus var. chinensis by response surface methodology
LI Yu-na1;2;SHI Gui-yang1;2;WANG Wu1;2;WANG Zheng-xiang1;2;

..............page:184-186

Study on carrot fiber
WANG Xin-wei;SUN Xiu-xiu;LIU Huan;MA Zhong-su

..............page:81-83,87

Synthesis and identification of sulfaquinoxaline antificial antigen
QU Yan-nan1;2;HOU Yu-ze1;DENG Rui-guang2;ZHANG Gai-ping2; LIU Qing-tang2;ZHI Ai-min2;LIU Xuan-bing1;2;LI Bin-bin1;2;CAI Shu-jun2

..............page:178-180,183

Determination of trace elements and heavy metals in some edible Chinese herbs
FAN Wen-xiu;ZHU Fang-kun;HAO Hai-ling;ZHANG Yu-quan

..............page:363-365

Chemical composition of wasted eggshell and biological function of sialic acid in eggshell
TAO Xu;LIU Jing-bo;WANG Er-lei;ZHANG Yan;WANG Zuo-zhao

..............page:382-385

Study and development thinking on China meat tenderness and techniques
LU Cai-xia;LI Hong-jun

..............page:405-407

Study on extraction and isolation technology of polysaccharide from Acanthopanax obovatus Hoo
QI Xiang-jun1;CHEN Li1;ZHU Ai-hua2;CAO Ai-lan2

..............page:298-300

Production of anhydrous alcohol through fixed-bed absorption method by corn absorbent
WU Zhi-gang;GAO Jian-feng

..............page:252-254

Advances in the genome of pichia pastoris GS115
WANG Yong-gang;MA Xue-qing;WANG Qian;ZHOU Xian-jing;ZHAO Hu-biao;MA Jian-zhong

..............page:379-381,385

Advances on the nuclease P1 fermented by Penicillium citrinum
YU Chen1;ZHAO Jie2;ZHANG Ya-xiong1;ZHU Chang-xiong2;YAO Juan2;LI Zhi-hong2

..............page:416-419

Identification of a geography signs product Zizypus jujube cv. Dongzao produced in Huanghua based on near infrared spectroscopy
ZHANG Xiao-yu;WANG Ting-xin;XIE Fei;XIA Li-ya;LI Xiao-ting

..............page:111-113

Study on anti-bacterial nature of Bacillus natto silkworm fermentation
KONG Fan-dong;LU Yu

..............page:213-215

Deletion of POX3 gene from Yarrowia lipolytica
SHI Hui-min1;WANG Fang1;HUANG Lin1;LIU Chang-jin1;ZHANG Zhi-zhou1;2;

..............page:232-234,238

Effects of low DE maltodextrins on the characteristics of bread
LIN Qin-lu;CHENG Xiao-xu;LIU Xing;YANG Zhong-qiu

..............page:309-311

Optimization of submerged culture conditions for the production of fibrinolytic enzyme with Cordyceps militaris
CHEN Hui-xin;LIU Xiao-lan;LI Wei-wei;SHI Xi;ZHENG Xi-qun

..............page:216-220

Study on ultrasonic extraction of total polyphenols from aril of Torreya grandis cv. merrilli
BAO Jian-feng;WU Xiao-qin

..............page:293-295

Optimization of extrusion cooking conditions of buckwheat instant noodles
CHEN Jin-ri;RAN Xu;LIU Xue-wen;SUN Yu-qing

..............page:286-287,290

Study on growth speed of ice crystal during freeze concentration of watermelon juice
LI Yan-min;LAI Jian

..............page:114-116,120

Influence of the oxygen transmission rate of typical flexible packaging materials on lipid oxidation of walnut milk
LI Yan-li1;LU Jia-ping1;2;LIU Bao-peng1

..............page:307-308,412

shun ying guo ji diao wei pin fa zhan qu shi , ying jie zhong guo diao wei pin chan ye chun tian
bai yan

..............page:16-17

Screening,identification and domestication of the tolerable gastric lactic acid bacteria
BAI Jian-ling1;WU Qing-ping1;ZHANG Ju-mei1;MO Shu-ping1;HU Wen-jie1;HU Shi-jun2

..............page:190-192,195

Cloning,expression and activity analysis of single chain variable fragment(scFv)against carbaryl
WANG Jun-ping;ZHANG Wei-wei;DU Xin-jun;WU Yi-na;DONG Feng;WANG Shuo

..............page:161-164

Screening strains for co-fermenting Mantou
HU Li-hua1;SU Dong-min1;SU Dong-hai2;XIN Xiu-lan2

..............page:203-205,337

Study on the stabilities of Camellia Japonica L. anthocyanins
LI Yong-qiang1;YANG Shi-hua2;GAO Bin1;LI Ling-fei1;QI You-fang1

..............page:312-314

Experimental research on 6HS-6 type walnut shell cracking equipment
ZHU De-quan1;CAO Cheng-mao1;FANG Jia-wen2;JIANG Jia-wu1;LI Bing1;DING Zheng-yao1

..............page:304-306,346

Isolation and identification of lactic acid bacteria from traditional fermented milk in Sunan prefecture of Gansu province
ZHANG Min;YU Qun-li;ZHANG Li

..............page:196-198,202

Study on the nattokinase produced with the extracted fluid from soybean residue as nitrogen source
SHA Wei1;LIU Yan-yan1;CHEN Jing-xin1;ZHANG Li-ping1;2;

..............page:199-202

Study on the fermentation conditions on ester-producing of jujube
REN Ping;RUAN Xiang-wen;XU Sheng-yun;CHEN Wei-feng;ZHANG Qiang

..............page:193-195

shi pin an quan , sheng da kai qi chan ye ying xiao shi dai
li ming li

..............page:20-22

Extractiion and determinnation of oleanolic acid from Ligustrum Lucidum cv.
WANG Jian-an;WANG Hui-yun;LI Yan-zhi;LIU Yu-feng;YANG Tao

..............page:301-303

Application of membrane extraction in pesticide residue analysis of food
WANG Xin-ming;ZHAO Li-xia;FU Ying

..............page:401-404

Review of on-line detection of food safety based on spectroscopy analysis
ZENG Yan-ming1;DU Shu-xin2

..............page:389-393

Study on Helianthus yellow pigment antioxidant activity and free radical scavenging capacity
CONG Jian-min1;2;CHEN Feng-qing2;JIANG Hai-long2;LIU Yan1;SHEN Hai-long1;

..............page:315-317

Quantitative determination of gliadin protein from wheat in foods by ELISA method
QIN Qian-ru1;GAO Hong-wei2;MA Hong-ming1;

..............page:360-362,365

Influence of temperature,pH and salts on the stability of emulsions stabilized by whey protein
CUI Jian;LI Jin-long;WANG Pan;MEI Xue-ying;YIN Li-jun

..............page:84-87

Study on the growth characteristics and physiological functions of Lactobacillus casei JH-23 having monoamine oxidase-inhibitory effect
WANG Hao1;GUO Ben-heng2;WANG Yin-yu2;WU Zheng-jun2

..............page:168-171

Isolation and identification of lactic acid bacteria from the Chinese-style naturally dry fermented sausages
ZHAO Jun-ren1;2;KONG Bao-hua2;

..............page:158-160,324

Study on extraction of total flavonoids from the marc of blueberry by solvent
QIAN Hui-bi1;XIN Xiu-lan2;ZHANG Dong-sheng3;LI Ya-dong1;WANG Yan-hui4

..............page:272-274

Influence of different feeding strategies on high density culture of recombinant pichia pastoris
SA Rong-bo1;SHI Gui-yang2;TANG Yu-jing1

..............page:210-212,419

Advances in the antioxidant activity and hypolipidemic function of vinegar
WU Jing-jing;CHEN Ji-cheng;CHEN Qi-he;HE Guo-Qing

..............page:386-388

Study on antioxidation activity of the extracts from potato tuber
LI Li-hua

..............page:121-123

Cloning of Orotidine-5′-phosphate decarboxylase gene from Monascus aurantiacus
WANG Bo-hua1;XU Yang1;2;LI Yan-ping2

..............page:172-174

A new method on detecting malt protein solution
HAN Dan1;JIANG Xiao-lei1;SUN Li-hua2;MO Xin-ying1;CHEN Xia1;ZHAO Chang-xin1;

..............page:356-359

A pilot study on the biological synthesis of methypyrazine by Bacillus subtilis natto
LIU Xiao-jie;ZHANG Hai-feng;CHEN Ji-cheng;WENG Yu-hui;CHEN Qi-he;HE Guo-qing

..............page:187-189

Study on the properties of amyloid fibrils in kidney bean protein solution and gelation
ZHANG Ye-hui1;HUANG Li-hua2;WEN Qi-biao1;TANG Chuan-he1;

..............page:72-74,77

Study on the preparation of antihypertensive peptides from sunflower seed meal protein by enzymolysis
WANG Ting1;2;HE Rong-hai1;2;YANG Jin-mei1;MA Hai-le1;2

..............page:268-271

Inhibitory mechanism of ethanol extracts from longjing on tyrosinase activity
MA Yan-yan;LU Xiao-xiang

..............page:141-143

Using near infrared spectroscopy to determine alcohol in molasses fermentation broth
GUO Xiao-fei1;YAO Zhi-xiang2;TONG Zhang-fa1;SU Hui2;ZHANG Xiao-ling2

..............page:369-371

Study on cryoprotective effects of some new cryoprotectants on darce surimi during frozen storage
ZHOU Ai-mei;GONG Cui;CAO Huan;GUO Wei-jie;LIU Xin;CHEN Yong-quan

..............page:318-320,393

Study on the co-immobilization of glucoamylase and yeast by embedding method
AN Yu-hong1;KAN Jian-quan1;REN Ting-yuan1;YAN Yue-wen2

..............page:181-183

Establishment of traceability system in the prawn supply chain
WU Xiao-ping1;YANG Ming1;HONG Peng-zhi1;DENG Rui2;JIANG Zhi-hong1;HUANG He1;LEI Xiao-ling1

..............page:325-328

Kinetic model for mycelium of Armillaria luteo-virens Sacc in batch fermentation
YU Mei

..............page:135-137

Study on chemical constituents of bark of Myrica esculenta Buch.-Ham
CHEN Jian;WEI Ding

..............page:98-100

Study on the nutrition components and bacteriostastic of Houttuynia emeiensis
ZHANG Jian;WU Xian-jin;LI Sheng-hua;ZHANG Qiong-li;WEI Lin;LUO Yue-jie

..............page:130-131,177

A study about traceability system for determination of inorganic components from foodstuff
LI Hai-feng;LIU Jun

..............page:321-324

Wine brewing and the improvement of wine yeast species
WANG Xiao-fei;WU Xiao-yu;KONG Ling-bao

..............page:420-423

Study on viscosity of high-gravity cassava paste during liquification and geltinazation
LU Ting-ting1;WU Shi-hua2;YI Yi2;HUANG Cui-ji2;TONG Zhang-fa1

..............page:132-134,189