Abstract:Omega-3 polyunsaturated fatty acids (ω-3 PUFAs) are essential functional high-value fatty acids, comprising α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Traditionally, ω-3 PUFAs were primarily obtained from plant oils and marine fatty fish in the diet. Recent advancements in microalgae, filamentous fungi, and oleaginous yeast cultivation have significantly improved the problem of ω-3 PUFA supply shortus and quality unstable, and widely expanded its application scope. ω-3 PUFAs exhibit beneficial effects in preventing cardiovascular disease, neurodegenerative disorders, depression, cancer, promoting infant neurological development, wound healing, and tissue repair. Their molecular mechanisms involve alleviating neurological and systemic inflammation, maintaining cell structure and function, and activating body immune signals. The structure, in vivo digestion, and absorption of ω-3 PUFAs were comprehensively examined. The molecular mechanisms underlying the health benefits of DHA and EPA and potential differences between these fatty acids were systematic analyzed. Additionally, the diverse current applications of ω-3 PUFAs in food products were summerized. Finally, future research directions to optimize ω-3 PUFA production and utilization were prospected. To expand the application of ω-3 PUFAs in food and dietary supplements, interdisciplinary research focusing on improving microbial fermentation technology, constructing efficient gene editing tools, and developing activity maintenance technologies were proposed.

Abstract:The integration of artificial intelligence (AI) and rapid detection technologies has brought significant transformations to the field of food testing, driving advancements in food safety, quality, and authenticity identification capabilities. The current status of the application of integrated rapid detection technologies in food testing technology based on AI was introduced. In chemical and biological contamination testing, the combination of AI and rapid testing technologies effectively enhances the efficiency and accuracy of food safety testing. In terms of food quality testing, AI combined with rapid testing technologies is widely used for quality assessment of fruits, meat products, aquatic products, and other foods, achieving precise measurement through efficient data analysis and intelligent recognition. Moreover, AI is applied in food authenticity identification, including adulteration detection and geographic traceability, ensuring the authenticity and reliability of food products. Especially when blockchain technology is integrated with AI, blockchain-based traceability systems ensure full traceability of food through transparent and tamper-proof records, while AI algorithms can analyze data from the food supply chain in real-time to identify potential risks and anomalies. The integration of these technologies could not only enhance the overall level of food testing, but also lay the foundation for the construction of future intelligent food testing systems.

Abstract:With the development of technologies such as big data and cloud computing, the scale of data in the food domain is growing at an astonishing rate. These data not only come from diverse sources and have complex structures, but also lack standardized terminology, which poses challenges to the effective integration and utilization of food-related data. Knowledge graphs, as fundamental cornerstone of achieving general artificial intelligence, provides support for the organization and management of food data and its higher-level applications in terms of integration and semantic understanding. By summarizing recent research achievements of knowledge graphs in the food domain, the construction methods of knowledge graphs in food domain was reviewed, covering key steps such as ontology construction, knowledge extraction, knowledge fusion, and processing. The current applications of knowledge graphs in the food domain, particularly in three areas, food nutrition and health, food innovation and research, and food safety and traceability. Based on current state of development of knowledge graphs in the food domain, incorporating multimodal data fusion technology, large language model construction, and the intelligentization of industrial equipment in the food field, the future development directions of knowledge graphs in food domain were anticipated.

Abstract:The effects of maternal milk fat globule membrane (MFGM) supplementation on skeletal growth and bone health of offspring were investigated. During pregnancy and lactation, SD female rats were orally administrated with MFGM at a dose of 400mg/kg. Offspring were weaned at postnatal day 21 and subsequently fed a high-fat diet until postnatal week 14 (adulthood). The longitudinal bone growth parameters of offspring were determined at birth (postnatal day 0), postnatal day 10 and 21. Obesity and bone health state of adult offspring rats were determined at postnatal week 14. Compared with the control group, no significant differences in body weight, body length, tail length, femur length and tibia length of offspring before weaning were found in maternal MFGM supplemented group. Similarly, there were no marked changes in the heights of proliferative and hypertrophic chondrocytes in the growth plate, nor in the expression levels of collagen type 2α (COL2α) and collagen type X (COLX), which are specific to proliferative and hypertrophic chondrocytes, respectively. However, maternal MFGM supplementation during pregnancy and lactation significantly reduced the body weight gain and accumulation of white adipose tissue caused by the high-fat diet in adult offspring compared to the control group. The number of bone marrow adipocytes was notably decreased, while the protein expression of Runx2 and OPG was upregulated significantly, and RANKL expression was downregulated significantly in the MFGM group. Although maternal MFGM supplementation had no significant effect on the longitudinal skeletal growth of pre-weaning offspring, it effectively mitigated the high-fat diet-induced accumulation of bone marrow adipocytes and improved bone metabolism in adult offspring. The study suggested that maternal supplementation with MFGM provided long-term protective effects on bone health of adult offspring.

Abstract:To study the effects of soybean protein and soybean peptides on anxiety-like behavior induced by chronic unpredictable mild stress (CUMS) in mice, forty male C57BL/6J mice aged 6-7 weeks were selected and randomly divided into a control group, a model group, a soybean protein group, and a soybean peptides group. The mice were induced to develop anxiety-like behaviors by CUMS and were subjected to an elevated plus maze test on 53d. Brain tissue samples were collected on 54d to examine the activation of microglia, the levels of inflammatory factors and brain-derived neurotrophic factor (BDNF), and the expression of related proteins on the BDNF-TrkB-CREB pathway. The results showed that compared with the control group, CUMS resulted in a significant decrease in the percentage of time spent in the open arms and numbers of entries into the open arms, a significant increase in the number of Iba-1 positive cells, a significant increase in the level of the IL-1β, and a significant decrease in the expression of BDNF, p-TrkB, and p-CREB in mice (P<0.05). Compared with the model group, the percentage of entries into the open arms of mice in the soybean protein group was 1.4 times higher than that in the model group, while IL-6, IL-1β, TNF-α, and IFN-γ levels were reduced by 21.5%, 34.2%, 10.9%, and 32.5%, respectively, and BDNF protein expression was increased by 39.8% (P<0.05). In the soybean peptides group, the percentage of time spent in the open arms and numbers of entries into the open arms of mice were 2.0 and 1.4 times higher than those in the model group, while the number of Iba-1-positive cells in the hippocampus, CA1, and CA3 regions of the mice decreased by 39.0%, 43.2%, and 40.8%, respectively, the levels of IL-10 were increased by 23.3%, and the levels of IL-1β and TNF-α were decreased by 26.8% and 13.7%, respectively. BDNF levels increased by 22.0%, and BDNF and p-TrkB protein expression increased by 63.0% and 42.5%, respectively (P<0.05). The results of the study suggested that both soybean protein and soybean peptides nutritional interventions could alleviate neuroinflammation and enhance neurotrophic function, thereby exert anxiolytic activity, with soybean peptides having more significant effects. The study aimed to provide theoretical references for the development and utilization of anxiolytic foods.

Abstract:Most free amino acids in teas have enantiomers with different odor characteristics and threshold values. Identifying the distribution characteristics of free amino acid enantiomers in green teas and black teas and their detailed contribution on the formation of tea taste could enrich the knowledge system of tea chemistry and provide a theoretical foundation for the improvement and directional adjustment and control of tea taste quality. Esterification pentafluoropropionyl (PFP) acylation combined with gas chromatography-mass spectrometry (GC-MS) was applied to analyzed 15 pairs of important free amino acid enantiomers in 10 green teas and 8 black teas. The taste characteristics and preliminary contributions on the taste of green tea and black tea infusion of various enantiomers of free amino acids were investigated by concentration simulation and quantitative descriptive analysis. Analysis results indicated L-glutamic acid (mixture), L-tyrosine and L-serine were the key differential enantiomers between two types of teas (P<0.05), of which the contents of L-tyrosine and L-serine in black teas were obviously higher than that in green teas, while L-glutamic acid (mixture) exhibited the reverse distribution trends. The quantitative descriptive analysis results indicated that umami, sweet, bitter and sulphur were the main taste characteristics of the free amino acid enantiomers, and L-glutamic acid (umami), L-tryptophan (bitter), L-glutamine (umami) and D-tryptophan (sweet) showed the strongest taste intensities. The two enantiomers of the same amino acids might present the completely opposite taste characteristics, e.g. the D-enantiomers of tryptophan, phenylalanine, tyrosine and leucine presented a pleasant sweet taste, while a strong bitterness was received by their L-enantiomers. The taste sensory results of amino acid simulated solution and green tea infusion demonstrated that L-glutamine, L-glutamic acid and L-aspartic acid might contribute to the umami taste of green teas, L-alanine and D-phenylalanine might promote the sweet characteristic, and L-phenylalanine and L-tryptophan might involve in the formation of bitterness of green teas. The above amino acid enantiomers also probably played important roles in the formation of taste characteristics of black teas. Besides, L-serine and L-tyrosine might contribute to the sweet and bitterness characteristics of black teas.

Abstract:High-throughput sequencing was used to analyze the fungi diversity and dominant genera in Yixian dark teapile, and gas chromatography mass spectrometry (GC-MS), liquid chromatography (LC) and amino acid analyzer (AAC) were used to analyze the changes of volatile compounds and major taste substances in the samples before and after pile-fermentation.The results showed that the temperature of Yixian dark tea was the highest at the beginning of pile-fermentation, and then the temperature between the layers gradually decreased. The diversity of fungi was low at the beginning of pile-fermentation, and was the richest in the middle period (8-12h), and the diversity of the upper layer of the pile-fermentation was higher than that of the lower layer, and the lower layer is higher than the middle layer. A total of nine dominant fungi including Didymella, Cladosporium, Setophoma, Alternaria, Bulleromyces, Zymoseptoria, Fusarium, Strelitziana and Penicillium were detected in pile-fermentation, with the Didymella, Cladosporium, Setophoma, Alternaria and Bulleromyces accounted for more than 50% of the total number of fungi in pile-fermentation.The study of volatile components and main taste substances of Yixian dark tea before and after pile-fermentation found that the total amount of volatile substances increased significantly after pile-fermentation, among which the relative content of glycosidic aromatic substances, such as dihydrolinalool, linalool, geraniol, lauric acid, methyl salicylate, and etc., increased significantly, which was a key factor influencing the change of aroma. The effect of pile-fermentation on the total amount of free amino acids and caffeine content was small, but the effect on catechin substances was big, and its total amount decreased by 13%, which was mainly decreased in ester-type catechin substances. The research explored the fungi diversity in Yixian dark tea pile-fermentation and the influence of pile-fermentation on quality formation, which provided a theoretical basis for the processing and quality formation of Yixian dark tea.

Abstract:Using young apple fruits as raw materials, young apple powder (YAP) was prepared by vacuum freeze-drying technology, and the content of major components including polyphenols and dietary fiber was determined. A three-stage continuous fermentation system was used to simulate colonic fermentation, and combined with high-throughput 16S rRNA high-throughput sequencing and GC-MS analysis, the effects of YAP on the composition of colon microbiota and short-chain fatty acids in healthy and obese volunteers were explored. The results showed that YAP was rich in dietary fiber [(417.50±0.40) mg/g] and total polyphenolic substances [(57.10±0.03) mg/g]. YAP altered the microbiota composition in colonic reactors of healthy and obese volunteers, with no significant changes in Alpha diversity but significant differences in Beta diversity. Low-dose YAP had a significant effect on the relative abundance of different bacterial groups in the colon. YAP significantly increased the relative abundance of Bacteroidota and decreased the relative abundance of Proteobacteria in the healthy group. In the obese group, YAP significantly increased the relative abundance of Actinobacteriota. Within a 7d fermentation period, YAP had a regulatory effect on both experimental groups of genus-level colonic microbiota, resulting in their relative abundance reaching a stable value. YAP promoted the production of bacteria which could produce short-chain fatty acids and increased the total content of short-chain fatty acids in the colon of healthy and obese volunteers, with the highest content of acetic acid in short-chain fatty acids. Low-dose YAP significantly increased the concentration of valeric acid, butyric acid and caproic acid in colon samples (P<0.05). The results of simulated colonic fermentation in vitro showed that YAP rich in polyphenol-dietary fiber could significantly regulate the composition of colon microbiota and short-chain fatty acids in healthy and obese volunteers. This study aimed to provide new ideas and theoretical basis for dietary regulation of gut microbiota.

Abstract:Nianmianzi is a unique fermented food in Northeast China which is fermented with corn flour as raw material. In order to explore whether Lactiplantibacillus plantarum H8 isolated from Nianmianzi can improve the oxidative damage in mice, an aging mouse model of oxidative damage induced by D-galactose was established, and its possible signal mechanism was studied. 32 Kunming mice were injected with 200mg/kg D-galactose every day to induce oxidative damage in mice, and at the same time, Lactiplantibacillus plantarum H8 with a concentration of 1.0×10¹⁰CFU/mL was gavaged for 8 weeks to observe the effect of H8 on serum and liver of mice with oxidative damage. According to the findings, H8 could prevent oxidative stress in mice tissues by raising the organ index. It could also dramatically lower oxidative stress levels in serum and liver, including NO and MDA, and increase the activity of antioxidant indices in serum and liver, like SOD, GSH-Px, and GSH. Furthermore, Lactiplantibacillus plantarum H8 was shown to be able to lessen the harm that D-galactose caused to mice's liver, spleen, brain, and colon tissue using H&E section staining. Meanwhile, Lactiplantibacillus plantarum H8 had the ability to promote the expression of antioxidant enzymes generated by the Nrf2-ARE pathway at the mRNA and protein levels, as well as activate sirtuins 1 (SIRT1) and sirtuins 3. SIRT1 could encourage the ubiquitination and destruction of p53 and lessen the production of reactive oxygen species. The findings suggested that the up-regulation of the SIRT1/SIRT3/Nrf2 signaling pathway might be connected to the antioxidant activity of Lactiplantibacillus plantarum H8, and a possible correlation between the SIRT3 signaling pathway and Lactiplantibacillus was investigated. The goal of this study wa to provide theoretical reference for developing antioxidant probiotic products.

Abstract:To further exploit the immunomodulatory effects of Cyclina sinensis immunoreactive peptides (SCSP) and to seek a better method of peptide delivery, liposome technology was employed to encapsulate SCSP. Its preparation technology was optimized, and its physical and chemical properties and biological activity was explored. The effects of ethanol injection, thin-film hydration, and reverse-phase evaporation methods on the average particle size and encapsulation efficiency of the SCSP-encapsulated liposomes (SCSP-LIP) were compared. The preparation process for SCSP-LIP was optimized by utilizing average particle size and encapsulation efficiency as key performance metrics, with the mass of egg yolk lecithin, the mass ratio of cholesterol to egg yolk lecithin, and the mass ratio of SCSP to egg yolk lecithin as variables. The stability of SCSP-LIP was examined over 7 d storage at 4℃ and 25℃. The immunomodulatory and cellular uptake effects of SCSP-LIP on RAW 264.7 cells were explored. The results showed that the thin-film hydration method was more suitable for the preparation of SCSP-LIP, with optimal conditions being 40mg of egg yolk lecithin, a cholesterol to egg yolk lecithin mass ratio of 1∶4, and an SCSP to egg yolk lecithin mass ratio of 1∶4, using probe sonication for 12 min. Under these conditions, the mean particle size, polydispersity index, Zeta potential and encapsulation efficiency of the SCSP-LIP was (107.500±2.301) nm, 0.175±0.023, (-29.800±0.577)mV and 69.95%±1.24%, respectively. SCSP-LIP system was clear, with no distinct odor. Transmission electron microscopy revealed that SCSP-LIP was spherical with uniform distribution. FTIR confirmed that SCSP was encapsulated in the polar part of the liposome. Storage stability results suggested that SCSP-LIP was more suitable for storage in the dark at 4℃. Cell experiments showed that SCSP-LIP could promote the proliferation and differentiation of RAW 264.7 macrophages, improve the phagocytosis function of macrophages more strongly than SCSP, and exhibit good cellular uptake effects. The results showed that preparation process of SCSP-LIP was simple and its properties was stable, providing a reference for further development of peptide-based functional foods with immunomodulatory activity.

Abstract:In order to quantitatively analysis the changes in cell micromorphology and firmness of peach fruits with different texture, the texture analyzer, multiple microscopic imaging techniques and computer processing technology were used to measure the firmness and cell morphology parameters of pulp and peel of peach fruits (“Meirui”, “Shenzhou Shuimi”, and “Gold baby 5”) during storage. The results showed that both peel-firmness and pulp-firmness were significantly decreased along with the storage. Especially, pulp-firmness showed the more significant reduction (58.68%-78.20%)than the peel-firmness (35.53%-65.19%), making it more suitable for the characterization of peach fruit softening. At the initial storage (1d), the cell morphology of peach pulp was regular and closely arranged. Specially, the largest cell cross-sectional area (A) (1500-33000μm²) was obtained in “Shenzhou Shuimi”. The cell roundness of 0.70-0.90 were accounted for 92.80% in “Gold baby 5”. With the prolong of storage, the serious fusion in cell morphology was shown in “Shenzhou Shuimi” along with the large cells (A＞35000μm²) appeared. For “Meirui”, the cell cross-sectional porosity was continuously increased during the storage, attributing to the cell shrinkage. “Gold baby 5” showed the lowest increase ratio in cell cross-sectional circumference , as well as the smallest amplitudes of cell deformation. Results of scanning electron microscope and transmission electron microscope were confirmed that during the storage, melting peach “Shenzhou Shuimi” with the loosest structure showed the severe degradation of cell wall and the most obvious dissolution of cytoplasm, while the non-melting peach “Gold baby 5” showed the relatively complete cell structure and small dissolution of cytoplasm. For stony hard peach “Meirui”, the round cell transferred to the oval cell and the change degree in structure was between melting and non-melting peaches. Therefore, based on the quantitative analysis of cell micromorphology, the differential changes in firmness of peach fruit with different texture were clarified, aiming to provide the theoretical basis for grading and quantitatively characterizing the changes of cell morphology and firmness of peach fruit based on texture difference.

Abstract:Using Nanjing 46 japonica rice as raw material, an ideal instant soup rice product was developed by employing ultrasonic oil-assisted soaking without draining, followed by direct steaming, and rapid drying and puffing using high-speed circulating hot air. The water absorption pattern of rice by ultrasonic soaking, the amount of palm oil added on the dispersing, and the effects of soaking and steaming conditions as well as drying and puffing temperatures on the quality of instant soup rice were studied. Besides, low-field nuclear magnetic resonance imaging technique was used to visualize the moisture distribution in the rice grains under different processing conditions. The results showed that ultrasonic-assisted soaking significantly shortened the soaking time of rice. The steamed rice was easily dispersed when the mass fraction of added palm oil was not less than 1.0%, but the soup rice turned yellow when the mass fraction of palm oil exceeded 1.0%. The textural characteristics of steamed rice were well correlated with those of instant soup rice, allowing for the prediction of instant soup rice texture based on the analysis of steamed rice texture. The uniform distribution of moisture during steaming and drying was a prerequisite for moderate puffing of the rice grains and good taste after rehydration. Instant soup rice was prepared under the condition of palm oil with mass fraction 1.0%, soaking rice water ratio of 1.0∶1.2, ultrasonic soaking at room temperature for 30min, steaming at 100℃ for 30min, drying at 80℃ for 35min, and puffing at 180℃ for 25s. It could be consumed after brewing in boiling water for 5min, with a hardness value of 22.4N and a viscosity value of 3.7N, which was similar to home-made soup rice. This instant soup rice product could meet consumers' demands for traditional cuisine while adapting to modern lifestyle changes, aligning with market development trends.

Abstract:Hairy crabs are popular among consumers for their fresh flavor characteristics. The comprehensive analysis of the characteristic flavor substances in hairy crabs from different origins using comprehensive two-dimensional gas chromatography-sniffing-mass spectrometry and liquid chromatography-diode array detector analysis techniques were presented, and the influence of region on the flavor skeleton components of hairy crabs was analyzed by combining principat component analysis and orthogonal partial least squcoes discriminant analysis. The results showed that 68 odor compounds and 19 taste compounds were identified in hairy crabs from five different origins, including 21 aldehydes, 17 alcohols, 9 ketones, 5 acids, 4 nitrogenous compounds, 3 esters, 4 aromatics, 5 other odor compounds, 16 amino acids and 3 nucleotides. Through accurate quantification and odor/taste activity value assessment, the flavor skeleton compounds (odor activity value or taste activity value≥1 in all samples) of hairy crab were identified, containing 16 odor and 6 taste compounds. In addition, 6 odor compounds, including (E)-2-hexenal, (E)-2-decenal, linalool, nonanal, hexanal and 1-octen-3-ol, and three taste compounds, including arginine, alanine and glycine, could be used as indicator compounds to distinguish hairy crabs from different origins.

Abstract:To study the aroma and texture of different plant-based protein meat, the semi-products of plant-based protein meats (SPBMs) made from three kinds of plant protein powder (peanut, wheat and pea protein powder) were conducted by high-temperature screw extrusion technology at different temperature control zones. The aroma compounds and texture property of the SPBMs with the highest preference were analyzed by gas chromatography-mass spectrometer and texture analyzer, respectively. Sensory evaluation results showed that the optimal forming zone temperatures of peanut, wheat and pea SPBMs were 140℃, 100℃ and 150℃, respectively. These SPBMs had strong aroma attributes in bean-like aroma, beany and fatty notes. The pea SPBM had the strongest bean-like aroma. The characteristic aroma-active compounds of peanut SPBM were 1-heptanol, (2E,4E)-decadiena and benzaldehyde. The characteristic aroma-active compounds of wheat SPBM were 2-heptanone, 1-heptanol and (E)-2-nonenal. The characteristic aroma-active compounds of pea SPBM were 2-heptanone, 2-decanone, 2-ethyl-3,5-dimethyl-pyrazine and 2-ethyl-3,6-dimethyl-pyrazin. Comparison result of different rehydration method showed that peanut and pea SPBMs were suitable for rehydration at 50℃, while wheat SPBM was suitable at room temperature (25℃). Wheat SPBM had the highest intensity of hardness, gumminess and chewiness after rehydration, while pea SPBM had the lowest intensity of hardness, gumminess and chewiness. These findings provided the scientific research basis for the flavor improvement and application of SPBMs.

Abstract:To conduct a comprehensive quality evaluation of Chongqing hybrid fresh Gastrodia elata, 5 batches of fresh Gastrodia elata (G1-G5) from different origins in Chongqing were collected as the research objects. The differences in nutritional components, active ingredients, heavy metal content, and volatile substances of hybrid fresh Gastrodia elata were compared and analyzed, and pattern recognition research was conducted by combining principal component analysis, orthogonal partial least squares discriminant analysis, and cluster analysis. As a result, the HPLC fingerprints of 5 batches of Chongqing Gastrodia elata were established, with similarities ranging from 0.967 to 0.997, indicating that the differences between different batches of Gastrodia elata were relatively small. The total content of gastrodin and p-hydroxybenzyl alcohol in G2 Gastrodia elata was the highest, at (5.92±0.67) mg/g. A total of 16 amino acids were detected from all samples, of which 9.77%-18.66% were essential amino acids. The content of medicinal amino acids was relatively higher in the range of (5703.77±240.89)-(7889.03±145.37) mg/kg, accounting for 63.05%-76.79% of the total amino acid content. Except for G5 Gastrodia elata, the heavy metal content of the other batches of Gastrodia elata complied with relevant industry standards. A total of 67 volatile compounds were detected in 5 batches of Gastrodia elata. Through odor activity value (OAV) analysis, 20 compounds with OAV greater than 0.1 were identified, of which 5 batches of Gastrodia elata all contained (E)-2-nonenal and had high OAV. This study aimed to provide a reference for the overall quality evaluation of Chongqing hybrid fresh Gastrodia elata, and to provide theoretical support for the further development and utilization of Gastrodia elata resources.

Abstract:Whey protein, the main allergen of bovine milk, was treated by alkaline protease enzymatic hydrolysis process to explore the changes of its allergenicity, and compared with two types of commercially available hypoallergenic whey powders. Bovine whey protein was spray dried after enzymatic hydrolysis, and the allergenicity of the enzymatic hydrolysate and its residual epitope information were evaluated by enzyme linked immunosorbent assay and liquid chromatography tandem mass spectrometry. The intestinal transport rate, molecular weight distribution, hydrolysis degree, sensory characteristics and other indexes were evaluated by Ussing Chamber system, gel electrophoresis, electronic tongue and other methods. The results showed that the molecular weight of hypoallergenic hydrolyzed whey powder was significantly reduced after treatment by alkaline protease enzymatic hydrolysis process. Mass spectrometry analysis of residual epitopes showed that all epitopes of α-lactalbumin in hypoallergenic hydrolyzed whey powder were enzymatically hydrolyzed, while several epitope residues of β-lactoglobulin were still undamaged, among which AA17-33 existed in different degrees of hydrolyzed whey powder samples. According to the serum pool detection of patients with milk allergy, the allergenicity of hypoallergenic hydrolyzed whey powder was lower than that of commercially available partially hydrolyzed whey powder under similar degree of hydrolysis. The results of Ussing Chamber showed that the intestinal transport rate of hypoallergenic hydrolyzed whey powder was good, similar to that of commercially available extensively hydrolyzed whey powder, while the bitterness was weaker and more palatable than that of commercially available extensively hydrolyzed whey powder. In summary, the treatment of whey protein by alkaline protease enzymatic hydrolysis process could significantly reduce the allergenicity of the product, enhance product had good transport and absorption capacity, and reduce the bitter taste, which had good application potential and development prospects.