Some physicochemical properties and structural characteristics of microbial transglutaminase (MTGase)-induced biopolymers of sodium caseinate (SC) were investigated. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis and size-exclusion–high-performance liquid chromatography analyses showed that all components of SC were easily polymerized or transformed by MTGase to form high-molecular weight biopolymers, and the susceptibility order of individual components was κ-Casein (C)>α-C>β-C. The emulsifying properties of biopolymers depended on the incubation time with MTGase. The emulsifying activity index of biopolymers persistently increased with the MTGase (0-12 h) incubation time. The emulsion stability also increased with the incubation time (< 4 h), then declined a little with longer incubation (4-12 h). The differential scanning calorimetry analysis showed that the thermal properties of the biopolymers obtained after a 12-h incubation were different from that of native SC or biopolymers obtained after a shorter incubation time (<4 h), suggesting that the former has higher thermal stability. In addition, the ultraviolet (UV) spectra showed that the UV absorbance (at 275 nm) of MTGase-induced biopolymers of SC decreased with an increasing incubation time with MTGase, and the maximal emission wavelength (λ max) slightly shifted to the "blue side." The fluorescence spectra showed that the λ max was related with incubation time with MTGase, slightly shifting to the "blue side" after 4 h with no further changes; its relative fluorescence intensity also increased. These results suggest a relationship between the functionalities and structural characteristics of the MTGaseinduced biopolymers of SC.

综述了乳糖不耐受症的现状以及解决这一制约乳制品行业发展的问题而进行的最新研究及开发，包括如何改进饮食习惯，酶法生产低乳糖等，同时探讨了低乳糖乳制品的发展趋势。

The gelation and gel properties of glycinin-rich and -conglycinin-rich soy protein isolates (SPIs) induced by microbial transglutaminase (MTGase) were investigated. At the same enzyme and protein substrate concentrations, the on-set of gelation of native SPI and the viscoelasticity development of correspondingly formed gels depended upon the relative ratio of glycinin to -conglycinin. The turbidity analysis showed that the glycinin components also contributed to the increase in the turbidity of SPI solutions ncubated with MTGase (at 37℃). Textural proWle analysis indicated that the glycinin components of SPIs principally contributed to the hardness, fracturability, gumminess and chewiness values of corresponding gels, while the cohesiveness and springness were mainly associated with the -conglycinin components. The strength of MTGase-induced gels of various kinds of SPIs could be signiWcantly improved by the thermal treatment. The protein solubility analyses of MTGase-induced gels, indicated that besides the covalent cross-links, hydrophobic and H-bondings and disulWde bonds were involved in the formation and maintenance of the glycinin-rich SPI gels, while in -conglycinin-rich SPI case, the hydrophobic and H-bondings were the principal forces responsible for the maintenance of the gel structure. The results suggested that various kinds of SPI gels with diVerent properties could be induced by MTGase, through controlling the glycinin to -conglycinin ratio.

本文综述了目前几种常用的亲水性胶体的凝胶特性，研究了影响胶体凝胶的因素及其在食品工业中的应用。

叙述了功能性强化大豆膳食纤维的物化特性、生理功效及其在食品上的应用。大豆膳食纤维不能为人体提供任何营养物质，但对人体具有多种重要的生理活性作用。改性纤维在保留膳食纤维的全部性质和生理作用的基础上，增加了更多的功能，应用范围进一步拓展，在食品、医药等行业有着更为重要的作用价值。

研究了卡拉胶、CMC-Na、微晶纤维素（MCC）及酪蛋白酸钠等亲水性胶体对植脂淡奶稳定性的影响，结果表明，用单一亲水性胶体时，卡拉胶及酪蛋白酸钠对植脂淡奶的稳定效果较好，黄原胶、海藻酸钠等对植脂淡奶的稳定效果较差。而用卡拉胶、微晶纤维、CMC-Na及酪蛋白酸钠进行复配实验时，复配的最佳组合为A3B3C4D4。依此组合进行实验时，植脂淡奶的稳定效果良好，其脂肪上浮率为1.33%，离心沉降率为1.41%。

以荷叶、蜂蜜、甘草为主要原料制作保健饮料，通过正交试验对原料取汁及饮料配方进行优选，筛选出荷叶汁、甘草汁提取条件，得到淡黄色的荷叶蜂蜜保健饮料，入口甘甜，回味纯厚，具有独特的荷叶清香风味。

本文重点对卡拉胶的流变学性能进行说明，包括卡拉胶溶液浓度、温度、恒温时间、转速、搅拌时间、pH值、离子等对卡拉胶溶液粘度、凝胶强度等的影响；卡拉胶的流变特性；卡拉胶与其他高分子物质的相互作用。

本文阐述了在制作果胶软糖的过程中加入DHA、VA、VD及天然果汁，制成一种新型功能保健糖果。

The reaction process and corresponding mechanism of coagulation and gelation of native soy protein isolates (SPIs) induced by microbial transglutaminase (MTGase) were investigated. The protein constituents of SPIs, including a majority of subunits of b-conglycinin and acidic subunits of glycinin, could be polymerized by MTGase to form high weight molecular (WM) biopolymers. Both the coagulation and gelation reactions of native SPI solutions induced by MTGase were dependent upon the initial protein substrate concentration ([C]0). In the coagulating reactions, the turbidity of SPI solutions continually increased with increasing [C]0 in the range from 0.25 to 3.0%. As for the gelation reactions, with the concentration increasing from 3 to 8% (w/v), the onset time of gelation of native SPIs induced by 0.8 units/mL of MTGase at 37C shortened by 5-fold, and the storage modulus (G ) of finally formed gels (after 4 h) increased from 1 to 1300 Pa. Both the coagulation and gelation reactions of SPI solutions were promoted remarkably by increasing the enzyme concentration. Sodium Dodecyl Sulfate- Polyacrylamide Gel Electrophoresis analysis showed that the protein constituents of MTGase-induced aggregates of SPI (2% w/v) were mainly composed of basic subunits of glycinin and some of newly cross-inked high MW biopolymers. The solubility analysis of protein constituents indicated that the covalent cross-linkage, hydrophobic and H bindings and disulfide bonds were mainly involved in the coagulation of SPI induced by MTGase.