I. INTRODUCTION Studies at home and abroad have shown that organisms produce excessive amounts of oxygen free radicals (O2 -) in many adversities, and damage cell membrane systems and biomolecules with extremely strong oxidative capacity, causing damage to living organisms. SOD (superoxide dismutase) is the most important enzyme in the body to catalyze the disproportionation reaction of oxygen radicals. It can eliminate the poison of oxygen free radicals and play a role in curing health care. SOD can treat hundreds of diseases such as cancer, inflammation, hypertension, and heart disease, and has a significant effect on radiation protection and chemotherapy. It is particularly effective in preventing aging. The College of Plant Protection of China Agricultural University adheres to the principle of "success by nature, nature, and nature" and develops SOD green functional foods through a high-level SOD-containing microecological preparation so that each person can eat a small amount of SOD health food every day. Human essential SOD enzymes can be obtained. II. Product Performance (Key Specifications) SOD developed by China Agricultural University has the unique advantage of its heat resistance. In conventional fruit processing, such as heat sterilization or ozone treatment, it can maintain its enzyme activity. Another feature is that fresh fruit processing varieties can still maintain a relatively stable enzyme activity in the shelf life of about one year, and its half-life is longer. The activity of SOD green functional foods produced through this technology is increased by 50% to 200%. 3. Applicable Scope and Popularization and Application The developed SOD green functional foods include SOD kiwi fruit, SOD apple, SOD pear, SOD strawberry, SOD cherry, SOD peach, SOD tomato, SOD longan, SOD litchi, SOD banana, SOD olive , SOD navel orange, SOD citrus and its deep processing products. For example, SOD kiwifruit, SOD enzyme activity per gram of kiwifruit increased 30 units of enzyme activity, eat a more than 100 grams of SOD kiwifruit, to meet the human body must be daily SOD enzyme; the development of SOD strawberries, increased by 200 per 100 grams The enzyme activity unit can consume 10 SOD strawberries per person per day to meet the daily SOD activity that the human body must supplement. Suitable for the development of a variety of green health foods. IV. Analysis of market outlook Through the market sales of SOD health foods that have been developed, the added value of products has increased by 100% to 150%, which has been well received and praised by consumers. If the production of SOD green functional foods is processed through the plant growth phase, the cost per mu is about 50-200 yuan; if it is produced by adding, the added cost will be determined according to the product's specifications. Investment and production scale can be large or small.
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Xanthan gum, 1%, can produce a significant increase in the viscosity of a liquid. In foods, xanthan gum is common in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Xanthan gum helps create the desired texture in many ice creams. Toothpaste often contains xanthan gum as a binder to keep the product uniform. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels. In gluten-free baking xanthan gum is used to give the dough or batter the stickiness that would otherwise be achieved with gluten. In most foods, it is used at concentrations of 0.5% or less.
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