Abstract:Smartongue was a voltammetric electronic tongue developed by the laboratory, which was based on multifrequency large amplitude pulse voltammetry (MLAPV) and a non-specific sensors array of six naked metallic electrodes. Three non-linear multivariate data analysis methods, such as Kernel principal component analysis (Kernel PCA), Locally linear Embedding (LLE) and Sammon mapping were studied about the data processing ability for Smartongue. Normal principal component analysis (PCA) was used as a reference method and discrimination index (DI value) was used as a quantitative indicator for evaluation the separation ability of different plot. The result indicated that non-linear data processing methods had a more powerful ability than PCA for processing the data of Smartongue. Among these techniques, Sammon mapping successfully classified three bitter solutions, six artificial green tea products and five milk power solutions with different storage time well and exhibited the best data processing ability for extracting the useful information from the data of Smartongue.

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	1. A Comparison Study Of Three Nonlinear Multivariate Data Analysis Methods For Smartongue: Kernel PCA, LLE and Sammon mapping
	Tian Shiyi,Chen Min,Deng Shaoping
	Food Science and Technology 26 January 2012
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	Abstract:Smartongue was a voltammetric electronic tongue developed by the laboratory, which was based on multifrequency large amplitude pulse voltammetry (MLAPV) and a non-specific sensors array of six naked metallic electrodes. Three non-linear multivariate data analysis methods, such as Kernel principal component analysis (Kernel PCA), Locally linear Embedding (LLE) and Sammon mapping were studied about the data processing ability for Smartongue. Normal principal component analysis (PCA) was used as a reference method and discrimination index (DI value) was used as a quantitative indicator for evaluation the separation ability of different plot. The result indicated that non-linear data processing methods had a more powerful ability than PCA for processing the data of Smartongue. Among these techniques, Sammon mapping successfully classified three bitter solutions, six artificial green tea products and five milk power solutions with different storage time well and exhibited the best data processing ability for extracting the useful information from the data of Smartongue.
	TO cite this article:Tian Shiyi,Chen Min,Deng Shaoping. A Comparison Study Of Three Nonlinear Multivariate Data Analysis Methods For Smartongue: Kernel PCA, LLE and Sammon mapping[OL].[26 January 2012] http://en.paper.edu.cn/en_releasepaper/content/4463710


	2. Purification and Characterization of a novel β-galactosidase from the newly isolated strain Erwinia rhapontici E602
	JIANG Yike,XIA Yu
	Food Science and Technology 24 June 2011
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	Abstract:A β-galactosidase producing bacterial strain E602 was isolated from frozen soil and identified to be Erwinia rhapontici. This strain was cultured at 26℃ with the induction of lactose for production of the β-galactosidase. This enzyme was then purified with ammonium sulfate fractionation, ion exchange and gel filtration chromatography for further studies of the enzymatic characteristics. The purified enzyme had a molecular weight of about 100 kDa. The optimum reaction temperature and pH of this enzyme was 40℃ and pH 7.0 respectively, indicating that this enzyme was a mesophilic neutral β-galactosidase. However, the enzyme retained about 15% activity at 10℃, which also suggested cold-adaptive property of this enzyme. Kinetics of this enzyme was studied and the Km and Vmax of this enzyme was 0.21 mmol/L and 263.16 μmol/mg min-1. Metal ions such as Li+, K+, Mg2+ and Zn2+ can activate the enzymatic activity obviously, while Cu2+ and Fe2+ inhibited the activity. The lactose hydrolysis in milk had been also investigated and results suggested that this enzyme may be suitable for milk processing.
	TO cite this article:JIANG Yike,XIA Yu. Purification and Characterization of a novel β-galactosidase from the newly isolated strain Erwinia rhapontici E602[OL].[24 June 2011] http://en.paper.edu.cn/en_releasepaper/content/4433503

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	3. Isolation and Identification of Glycopeptides from β-Conglycinin hydralysates and their effects on Proliferation of Mice Splenocytes
	Xue mei Zhang,Shun tang Guo,Li Yinghui,Song Jinping
	Food Science and Technology 08 February 2010
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	Abstract:Hydrolysates A and P were derived from β-Conglycinin hydrolyzed by Alcalse and Pronase respectively, and then analyzed by gel chromatography of Sephadex G-25. Chromatography patterns showed that carbohydrates were mainly existed in fractions A1 of hydrolysate A and P1 of hydrolysate P, with carbohydrate content of 8.23% and 9.66% respectively, much higher than other fractions. The results of thin-layer chromatography for fractions A1 and P1 confirmed that the two fractions were carbohydrate-binding peptides, referred as CBP-A and CBP-P respectively. Two non-carbohydrate peptides A (NCP-A) and P (NCP-P) were derived from CBP-A and CBP-P treated with glycosidase F respectively. Hydrolysates A and P and fractions from them were observed inhibitory effect on mitogen-induced proliferation of murine splenocytes. Compared to NCP-A and A2, CBP-A had lower inhibitory effect at concentration of 0.5~5μg/ml, but stronger inhibitory effect at concentration of 500~100μg/ml. CBP-P had stronger inhibitory effect on mitogen-induced proliferation of splenocytes at all concentration of 0.5~1000μg/ml except at 50μg/ml. These results indicated that glycopeptides could be isolated from soy peptides. And inhibitory effects on mitogen-induced proliferation of splenocytes were influenced by carbohydrate chain.
	TO cite this article:Xue mei Zhang,Shun tang Guo,Li Yinghui, et al. Isolation and Identification of Glycopeptides from β-Conglycinin hydralysates and their effects on Proliferation of Mice Splenocytes[OL].[ 8 February 2010] http://en.paper.edu.cn/en_releasepaper/content/40056


	4. Hydrothermal treatment followed by microbial transglutaminase reaction improved the water absorption of wheat gluten
	Song Liu,Dongxu Zhang,Long Liu,Miao Wang,Guocheng Du,Jian Chen
	Food Science and Technology 18 December 2009
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	Abstract:BACKGROUND: The water absorption of wheat gluten plays an important role in the weight, volume and form ratio of the breads. In this paper, hydrothermal treatment and microbial transglutaminase (MTGase) modification were combined to improve the water absorption ratio (WAR) of wheat gluten. To understand the increases in WAR, the changes in MTGase reaction after gluten hydrothermal treatment were also investigated. RESULTS: The sole hydrothermal treatment improved the WAR of gluten. The gluten treated at 100 oC for 30 min exhibited the highest WAR value (2.03g g-1 gluten) while the WAR of control without hydrothermal treatment was 1.5 g g-1 gluten. When gluten was exposed to 90 oC for 30 min followed by incubation with MTGase for 5 h, its WAR reached 2.48g g-1 gluten. In contrast to control gluten, the surface hydrophobicity of the gluten preheated at 90 oC for 30min increased and fluctuated in a different way during the following MTGase reaction. Meantime, the trend in the amount of soluble protein of preheated gluten was also changed in the progress of MTGase reaction. CONCLUSION: Hydrothermal treatment followed by MTGase reaction is an efficient approach to improve the WAR of wheat gluten. The analysis of catalytic process, including determination of ammonia, gluten surface hydrophobicity, soluble protein and SDS-PAGE, suggested that hydrothermal pretreatment accelerated the cross-linking reaction and may alter the ratio of gluten deamidation catalyzed by MTGase, which induced an increase in the WAR.
	TO cite this article:Song Liu,Dongxu Zhang,Long Liu, et al. Hydrothermal treatment followed by microbial transglutaminase reaction improved the water absorption of wheat gluten[OL].[18 December 2009] http://en.paper.edu.cn/en_releasepaper/content/37782


	5. Cloning and expression of a bactericin sakacin P from Lactobacillus sakei in Escherichia coli
	Shuo Li,Haiqin Chen ,Fengwei Tian, ,Hao Zhang,Wei Chen
	Food Science and Technology 15 October 2008
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	Abstract:Sakacin P, a novel bactericin from Lactobacillus sakei, is a potential antimicrobial substrate, which has strong activity against food-borne pathogen eg. Listeria monocytogenes. In Lactobacillus sakei, the gene (sppA) of sakacin P was controled by strict regulation mechnism, so that the quantity of secreted sakacin P was low. In this study, we synthesized the sppA gene using splicing by overlap extension PCR (SOE-PCR), and cloned it into E. coli expression system. After the induction of IPTG, the recombinant sakacin P was successfully expressed. The collected cells were sonicated and the activity was identified by inhibition zone method using the cell-free supernatant. The results also showed that the low temperature introduction took more active sakacin P which has strong antimicrobial activity.
	TO cite this article:Shuo Li,Haiqin Chen ,Fengwei Tian, , et al. Cloning and expression of a bactericin sakacin P from Lactobacillus sakei in Escherichia coli[OL].[15 October 2008] http://en.paper.edu.cn/en_releasepaper/content/24827


	6. Biocontrol of Postharvest Fungal Pathogens by Yeasts Isolated from Fruits and Marine Source
	Wang Yifei ,Feng Fengqin,Zheng Xiaodong ,Tang Haiqing
	Food Science and Technology 24 December 2007
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	Abstract:Fruit wounds and marine resources were utilized to screen for potential antagonists to postharvest rot of cherry tomato. Biocontrol activity of a total of 34 yeasts isolates were tested, among which four isolates were selected with the best efficacy in reducing the decay rate of Alternaria Alternata and Botrytis cinerea. One of the marine yeast isolated from East China Sea was identified as Rhodosporidium paludigenum Fell & Tallman, which has not been described previously as a biocontrol agent. The application of R. paludigenum is also effective for other postharvest rot of fruits. Its efficacy declined to a 36% reduction in pear, a 33% reduction in persimmon and an 69% reduction in Chinese jujube after one week of storage.
	TO cite this article:Wang Yifei ,Feng Fengqin,Zheng Xiaodong , et al. Biocontrol of Postharvest Fungal Pathogens by Yeasts Isolated from Fruits and Marine Source[OL].[24 December 2007] http://en.paper.edu.cn/en_releasepaper/content/17319


	7. Biocontrol of Alternaria alternata on Cherry Tomato Fruit by Use of marine yeast Rhodosporidium paludigenum Fell & Tallman
	Wang Yifei ,Feng Wu,Shen Danhong,Yu Ting ,Zheng Xiaodong
	Food Science and Technology 24 December 2007
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	Abstract:The vasidiomycetous yeast Rhodosporidium paludigenum Fell & Tallman, which was isolated from the south of East China Sea was evaluated for its activity in reducing postharvest decay of cherry tomatoes caused by Alternaria alternata in vitro and in vivo test. The result showed that washed cell suspensions of R. paludigenum provided better control of A. alternata than other treatments. Autoclaved cell culture failed to provide protection against the pathogen. The concentration of antagonist had significant effect on biocontrol effectiveness. When the washed yeast cell suspension reached the concentration of 1×109 CFU/ml and challenged with pathogen spore suspension at 5×104 spores/ml, the rate of decay was only 37% after 5-day incubation at 25℃. Efficacy of R. paludigenum was obvious when it was applied simultaneously or prior to inoculation with A. alternata. There was little efficacy when R. paludigenum was applied after A. alternata inoculation. The longer incubated time of R. paludigenum was, the lower disease incidence would be. When the incubation time was reached 54 h, the decay was only 33%. On the wounds of cherry tomato, the population of R. paludigenum increased 50-fold during the first 12 h at 25℃. The maximum marine yeast population was nearly 100-fold over the original ones after 24 h.
	TO cite this article:Wang Yifei ,Feng Wu,Shen Danhong, et al. Biocontrol of Alternaria alternata on Cherry Tomato Fruit by Use of marine yeast Rhodosporidium paludigenum Fell & Tallman[OL].[24 December 2007] http://en.paper.edu.cn/en_releasepaper/content/17308


	8. The effect of silencing of LeEIN2 gene in tomato fruit development and ripening
	HongLiang Zhu,Ben Zhong Zhu,Yi Shao,Da-Qi Fu,Xiao-Guang Wang,Xi-Jin Lin,Yuan-Hong Xie,Yun-Bo Luo
	Food Science and Technology 09 December 2005
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	Abstract:Loss-of-function ETHYLENE INSENSITIVE2 (EIN2) mutations showed ethylene insensitivity in Arabidopsis, which indicated an essential role of EIN2 in ethylene signaling. Recently, the solanaceae EIN2 (petunia EIN2) has also been identified. However, little is known about the role of EIN2 in other solanaceae species such as tomato. To gain a better understanding of EIN2 in tomato, LeEIN2 silenced tomato fruits were developed using a virus-induced gene silencing fruit system to study the role of LeEIN2 in tomato fruit ripening. Silenced fruits had a delay in fruit development and ripening, related to greatly descended expression of ethylene-related and ripening-related genes in comparison with those of control fruits. Therefore, LeEIN2 was proposed to a positive component of the ethylene-signaling pathway in tomato. In addition, there were less seeds and locules in the silenced fruit than the control fruit, like the phenotype of parthenocarpic tomato fruit. The content of auxin and also the expression of auxin-regulated gene were declined in silenced fruit, which indicated the EIN2 might be important for the crosstalk between ethylene and auxin hormones.
	TO cite this article:HongLiang Zhu,Ben Zhong Zhu,Yi Shao, et al. The effect of silencing of LeEIN2 gene in tomato fruit development and ripening[OL].[ 9 December 2005] http://en.paper.edu.cn/en_releasepaper/content/4202

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