A new carrier-free cross-linked aggregates of cellulase (CLEAs-C) via precipitation with ammonia sulfate and cross-linking with glutaraldehyde was prepared. Efficient enzyme activity was obtained when cellulase and glutaraldehyde concentration was 50mg/mL and 3% (v/v) respectively. The cross-linking time and temperature were also important parameters for immobilization. Optimal temperature and pH of the CLEA–C were evaluated. The CLEAs-C displayed good stabilities, after stored at 4○C for 28 days storage, the CLEAs retained more than 80% initial activities.

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GC-MS-based metabonomics was applied to investigate the urinary metabolic response to Cantonese Herbal tea (CHT) intake during a 38-day-period. Orthogonal projection on latent structures discriminant analysis (OPLS-DA) with student’s t-test revealed that the global characterization of metabolic changes at each sampling time point were different. Dynamic sampling made it possible to evaluate dynamic metabolic responses to CHT intake.

Objective: To study the processing technology and formula of peanut–tea beverage, and further provide reference for the plant protein beverage. Methods: The peanut was baked in the far-infrared oven, soaked with soft water containing 5% NaHCO3, rinsed and then cooked for 30 min, milled at 0.05 mm spacing grinding, filtered and finished peanut slurry. Tea leaves were extracted twice by water of 90°C. The two ingredients were combined with other supplement, refined by colloid mill, homogenized twice, followed by bottling, sealed, sterilization, cooled and other processing. In this study, the formula, stabilizers and additives by orthogonal experiments were investigated. Results: The peanut slurry and sugar were found to be major factors which affected the beverage’s quality. The formula was optimized when the content of peanut slurry, tea and sucrose reached 75 mL, 25 mL and 4 g especially in per 100 mL peanut-tea beverage. As single stabilizer, CMC-Na showed the most significant effect, and storage temperature was found to be better at room temperature than low temperature. Compared with single stabilizer, compound stabilizer was better. The optimal formula was CMC-Na 0.4 g/L, seaweed sodium 0.2 g/L, gelatin 0.8 g/L. Conclusion: The peanut-tea beverage, with unique flavor and rich nutrients, was a novel type of health plant beverage which was suitable for a large variety of people, and had a promising market.