The probiotics,Lactobacillus gasseri and Bifidobacterium bifidum were encapsulated into microcapsules with four types of protein-based coating material,such as soy protein isolation(SPI),whey protein isolation(WPI),sodium caseinate(Casein),gelatin(Gelatin) through transglutaminase-induced emusification/gelation method.The survivability of microencapsulated cells in the four protein-based microcapsules was conducted in simulated gastric juice(SGJ) with or without pepsin.SPI-based microcapsules provided the best protection for microencapsulated cells in all treatments.As for Lactobacillus gasseri,in SGJ with pepsin,the D-value of encapsulated cells in these four protein-based microcapsules were 73.1,59.7,63.9,47.3min,respectively;in SGJ without pepsin,the D-value of encapsulated cells were 246.6,240.5,220.0,90.2min,respectively.As for Bifidobacterium bifidum,in SGJ with or without pepsin,the the D-value of encapsulated cells in these four protein-based microcapsules were 31.7,24.2,22.7,18.7min and 124.3,103.5,97.6,47.8min,respectively.Additionally,some physical properties of these proteins for difference in protective effect on encapsulated cells in SGJ without pepsin were aslo investigated.The result showed that emulsion stability was SPICaseinWPI Gelatin;gel strength was GelatinSPICaseinWPI;permeability to SGJ was GelatinSPI=CaseinWPI;buffer capacity was CaseinWPI=SPIGelatin.It could be deduced that buffer capacity had great influence on the protective effect in low pH condtion,other potential reasons for difference in the protective effect include difference in permeability of protein gels,emulsion stability and gel strength can also affect the protective effect.

Curcumin is one of polyphenolic compounds extracted from the rhizome of turmeric,one of Chinese traditional medical herbs,which had been used as medicine,spice and food additive at home and aboard for a long time. It drew a high attention in functional food industry in recent years due to its diversed bioactivities including anti-oxidation, anti-inflammatory, liver protection, anti-tumors, anti-atherosclerosis, inhibiting obesity, delaying aging,neural protection and anti-Alzheimer＇s disease. According to the existing weakness of curcumin, it was suggested that to make great effort to increase its bioavailabilitv will be the main research ohinnt in fi Jh ira

Major royal jelly proteins(MRJPs) were hydrolyzed with pepsin and trypsin,and the effects of substrate concentration,pH value,enzyme response time and proteinase concentration on the hydrolysis efficiency were analyzed,and the orthogonal test analysis of combined action of pepsin and trypsin were done.The enzymolysis products of MRJPs(H-MRJPs) were separated to prepare the angiotensin I-converting enzyme(ACE) inhibitory peptides by ultrafiltration technique.The results showed that the optimized technical parameters were as follows:enzymatic hydrolysis of MRJPs with 1% pepsin at pH 2.0 for 2 h,then 1% trypsin at pH 7.5 for 2 h at 37 ℃.The degree of hydrolysis and total nitrogen recovery of MRJPs under the optimal condition were 28.7% and 35.5%,respectively.No obvious protein bands were shown for enzymolysis products of MRJPs(H-MRJPs) by sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE).Three kinds of ACE inhibitory peptides,ranging from 1,1-5 and5 ku,were separated by ultrafiltration separation of H-MRJPs.The 50% inhibitory concentration(IC50) values of the three kinds of ACE inhibitory peptides were 0.33,0.61,and 1.09 mg·mL-1,respectively,which exhibited that the peptides with molecular mass 1 ku possessed most high ACE inhibitory activity.The results above provide a scientific basis for developing functional food of antihypertension.