The extraction yield was dependent on the particle size of the raw materials and the highest yield was obtained from the materials with 100-250 µm particle size. The SEM imaging revealed that ultrasound treatment caused prominent tissue damage. Extracts contained mainly hydroxycinnamic acid derivatives of phenolic acids. PP and CSS had the highest amounts of umami free amino acids (0.13 mg/g in each), while BSG contained the highest amount of essential amino acids (92 mg/g). The present work shows that CSS, PP and BSG are good sources of polyphenols and UAE can be employed to enhance the extraction efficiency as means of a green approach.In this study, the anti-fatigue effect of pea peptides in mice was explored. Mice were administrated with pea peptides for 30 days and then anti-fatigue related experiments and assays were performed. Swimming times of mice fed with pea peptides were very significantly longer than those of mice from control group in weight-loaded swimming test. Pea peptides showed very significant effect on decreasing level of blood urea nitrogen and blood lactic acid, increasing content of muscle glycogen and hepatic glycogen. Insulin level and lactate dehydrogenase activity was also improved by pea peptides treatment. Pea peptides demonstrated strong antioxidant activity in vivo test. Moreover, supplementation of pea peptides could improve immunity by increasing phagocyte activity, stimulating sIgA secretion and decreasing the pro-inflammatory cytokines in mice. These findings indicated that pea peptides had strong anti-fatigue effect in mice.The objective of this study was to evaluate relationship with aggregation, secondary structures and gel properties of pork myofibrillar protein with different sodium chloride (1%, 2% and 3%). When the sodium chloride increased from 1 to 3%, the active sulfhydryl, surface hydrophobicity, hardness and cooking yield of myofibrillar protein were increased significantly (p  less then  0.05), the particle size, total sulfhydryl and Zeta potential were decreased significantly (p  less then  0.05), these meant the aggregations of pork myofibrillar protein were decreased. The changes of proteins aggregation induced the strongest intensity band of Amide I shifted up from 1660 cm-1 to 1661 cm-1, meanwhile, the β-sheet structure content was increased significantly (p  less then  0.05) with the sodium chloride increased. From the above, the lower proteins aggregation and higher β-sheet structure content could improve the water holding capacity and texture of pork myofibrillar protein gel.'Kyoho' grapevine (Vitis vinifera) treated by calcium ions solution has been proved as an effective treatment to extend grape quality during storage to reduce disease, but its molecular mechanism was not clear yet. In the current work, grape berries were treated with different concentration of Calcium chloride (CaCl2) solution, and their effects on antioxidant enzyme activity and transcriptome and metabolome in fruit were investigated. CaCl2 treatments reduced weight loss and inhibited the decrement of flesh firmness. 80 mM CaCl2 significantly increased the activity of antioxidant enzymes POD, SOD and CAT, which was the optimum experimental concentration. The study showed that the expression level of heat shock transcription factor and UBX which involved in endoplasmic reticulum stress and degradation pathway increased significantly. Moreover, the corresponding metabolites, such as heat shock protein and organic acid, also increased significantly. The misfolded proteins are transported to the cytosol for degradation, so that the preservation ability of grape is improved.Factors affecting the extent and rate constant of starch digestion have been determined by applying logarithm of slope (LOS) plot approach to banana starch modified by heat moisture treatment (HMT) at different temperatures (100, 110 and 120 °C) and time (4 and 8 h). LOS plot result showed that native and HMT-starches exhibited two separate digestion rate constants (k 1 in rapid and k 2 in slower phase). The digestibility increased with the increase in temperature and time of HMT in which the amount of digestible starch at slower phase (C 2∞ ) predominantly contributed to the increase in total digestible starch (total C ∞ ). Small change of the digestible starch in rapid phase (C 1∞ ) might be attributed to the comparatively intact granule surfaces and the relatively small change in ratio of ordered to disordered α-glucan chains at the granule surface as observed by FTIR-ATR. Meanwhile the increase in C 2∞ might be linked to the decrease in crystallinity as observed by XRD. Compared to the native starch, denser packed-structure characterising an A-type crystalline structure in HMT-starches is a key factor determining the lower k 2 in HMT-starches. The densely packed-matrices might slow down the amylase diffusion through the granule to reach digestible α-glucan chains.This study focused on the effect of short-term intake of sweeteners on feed intake, solution consumption and neurotransmitters release on mice. The results showed that the free drinking of 10 mM sucralose solution, 100 mM maltose solution, 3 mM saccharin solution and 3 g/L stevioside solution for 32 days will not affect the normal development of the body weight and feed intake of the mice. The consumption of maltose solution was significantly higher than that of the other sweeteners. The leptin and insulin levels increased significantly after the short-term intake of these four sweeteners. The dopamine (DA) content in the whole brain of the mice increased significantly only in the maltose group. These results indicate that the short-term intake of the preferred concentrations of maltose, stevioside, sucralose and saccharin will not affect the body weight and feed intake of the mice. Telaprevir Mice prefer maltose solution to other sweeteners solutions. The 100 mM maltose solution and 3 mM saccharin solution could result in the oxidative stress on mice after 32 days' short-term intake. Compared with other sweeteners, only sugars that could be broken down into small molecules of glucose might have a positive effect on dopamine levels.