赵谋明教授,男,汉族,1964年9月生,湖南
安化人,
工学博士,
博士生导师、
硕士生导师。
人物经历
1986年7月毕业于
华南工学院生物化工专业, 留校任教。
曾任
华南理工大学轻工与食品学院副院长、国家重点学科--食品科学学科带头人。
学术兼职
中国粮油学会食品专业分会常务理事,
中国农业工程学会农产品加工及贮藏工程分会常务理事,国家食品标准化委员会委员、中国发酵行业协会专家委员会委员、
广东省科技战略专家、多个
省部级重点实验室的
学术委员会委员、
广东省食品学会常务理事,国内多个期刊编委和国外期刊(如Food Chemistry, Journal of Agricultural and Food Chemistry等)特约审稿人。
参选院士
2023年8月31日,入选中国工程院2023年院士增选有效候选人。
研究方向
食品生物技术
学术成果
科研综述
在
生物活性肽制备及功效活性、
蛋白质结构与改性、蛋白乳浊体系、
酶解机理及其酶解产物
功能特性、食品发酵
工程技术等应用基础及
关键技术创新领域取得显著成绩,作为项目负责人,主持包括国家发展与改革委员会示范工程重大专项、国家“十二五”、“十一五”支撑计划项目、国家“863”项目、
国家自然科学基金项目、广东省关键领域重大突破项目、广东省
科技攻关项目以及
横向课题项目等80多项,
相关技术已有6项通过省部级
成果鉴定,在此基础上开发的相关关键技术与产品在国内30多家大中型企业转化,并获得国家
科技进步二等奖3项(排名第一2项;排名第二1项),省部级科技技术奖一等奖(4项,排名第一),产生了显著的社会
经济效益。以第一作者或
通讯作者发表的论文共400多篇,其中
SCI、
EI索引论文共208篇,其中A类(
JCR SCI一区、二区)论文85篇,SCI索引论文单篇最高引用次数134次,
H指数为28,进入国际农业科学家ESI排名前1%(42/4670,2016年);获国家发明
专利授权58件,获“
中国专利优秀奖”1件;作为主编或副主编撰写了4部著作与教材。
科研项目
1.国家“863”计划专题课题:
蛋白质生物转化及精制关键技术
研究与开发(主承担),2013AA102201
2.国家支撑计划项目:
早餐食品工业化关键技术及其产业化示范,2012BAD37B08
3.国家支撑计划项目:传统大豆
发酵制品专用
发酵剂生产,2012BAD34B03
4.国家自然科学基金项目:
亚基解离、分子修饰改善
植物蛋白功能特性的作用机理研究,31171783
5.国务院其他部委
科技项目:几种南海特色
海洋生物制品关键
技术研发与应用示范,201305018
6.广东省级科技计划项目:大宗低值蛋白资源生物转化及精制关键
技术研究与产业化,2012A080800014
7.广东省级科技计划项目:泛珠地区工业
海洋微生物技术综合平台与应用,GD2012-D01-002
8.广东省级科技计划项目:功能性
食品配料与保健食品关键技术创新中心,2012B090600025
9.广东省级科技计划项目:海洋
生物活性肽的高效制备及其在临床营养品中的应用,2011A080403019
10.企业委托项目(无限极公司):提升脑
功能肽原料工艺开发,x2qsD8133940
11.企业委托项目(无限极公司):
牡蛎肽产业化生产研究,x2qsD8143720
12.企业委托项目:
辣木全利用及产业化关键技术研究,x2skD8160860
学术论文
1.Ren Jiaoyan, Zhao Mouming*, Shi John, Wang Jinshui, Jiang Yueming, Cui Chun, Kakuda Yukio, Jun Xue Sophia. Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry (ESI高被引论文). Food Chemistry (
IF : 4.052), 2008, 108, 727-736.
2.You Lijun, Zhao Mouming*, Regenstein Joe M., Ren jiaoyan. In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion (ESI高被引论文). Food Chemistry (IF: 4.052), 2011, 124, 188-194.
3.Liu Liya, Zhao Qiangzhong, Zhou Sumei, Zhao Mouming*. Modulating interfacial dilatational properties by
electrostatic sodium caseinate and carboxymethylcellulose interactions. Food Hydrocolloids (IF: 3.858), 2016, 56, 303-310.
4.Zheng Lin, Dong Hongzhu, Su Guowan, Zhao Qiangzhong, Zhao Mouming*. Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in human erythrocytes. Food Chemistry (IF : 4.052), 2016, 197: 807-813.
5.Feng Yunzi, Cai Yu, Sun-Waterhouse Dongxiao, Cui Chun, Su Guawan, Lin Lianzhu, Zhao Mouming*. Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio? Food Chemistry (IF : 4.052), 2015, 187: 44-52.
6.Zhou Feibai, Sun Weizheng, Zhao Mouming*. Controlled Formation of Emulsion Gels Stabilized by Salted Myofibrillar Protein under Malondialdehyde (MDA)-Induced Oxidative Stress. Journal of Agricultural and Food Chemistry (IF: 2.912),2015, 63, 3766–3777.
7.Zheng Lin, Lin Lianzhu, Su Guowan, Zhao Qiangzhong, Zhao Mouming*. Pitfalls of using 1,1-diphenyl-2-picrylhydrazyl (
DPPH) assay to assess the radical scavenging activity of peptides: Its susceptibility to interference and low reactivity towards peptides. Food Research International (IF: 3.182), 2015, 76: 359-365.
8.Chen Nannan, Lin Lianzhu, Sun Weizheng, Zhao Mouming*. Stable and pH-Sensitive Protein Nanogels Made by Self-Assembly of Heat Denatured Soy Protein. Journal of Agricultural and Food Chemistry (IF: 2.912), 2014, 62, 9553–9561.
9.Li Ying, Teng Zi, Parkin Kirk L., Wang Qin, Zhang Qingli, Luo Wei, Ma Deyun, Zhao Mouming*. Identification of Bioactive Metabolites Dihydrocanadensolide, Kojic Acid, and Vanillic Acid in Soy Sauce Using
GC-MS, NMR Spectroscopy, and Single-Crystal X-ray Diffraction. Journal of Agricultural and Food Chemistry (IF: 2.912), 2014, 62, 8392–8401.
10.Zhao, Mouming, Zhu, Dashuai, Sun-Waterhouse, Dongxiao, Su, Guowan, Lin, Lianzhu, Wang, Xiao, Dong, Yi. In Vitro and In Vivo Studies on Adlay-Derived Seed Extracts: Phenolic Profiles, Antioxidant Activities, Serum Uric Acid Suppression, and Xanthine Oxidase Inhibitory Effects. Journal of Agricultural and Food Chemistry (IF: 2.912), 2014, 62: 7771-7778.
11.Qiu Chaoying, Sun Weizheng, Su Guowan, Cui Chun, Zhao Mouming*. Comparison of the conformational and nutritional changes of deamidated wheat gliadin by citric acid and
hydrochloric acid. Journal of Cereal Science (IF: 2.402), 2014, 60: 143-150.
12.Chen Nannan, Zhao Qiangzhong, Sun Weizheng, Zhao Mouming*. Effects of Malondialdehyde Modification on the in Vitro Digestibility of Soy Protein Isolate. Journal of Agricultural and Food Chemistry (IF: 2.912), 2013, 61: 12139–12145.
13.You Lijun, Gao Qing, Feng Mengying, Yang Bao, Ren Jiaoyan, Gu Longjian, Cui Chun, Zhao Mouming*. Structural characterisation of polysaccharides from Tricholoma matsutake and their antioxidant and antitumour activities. Food Chemistry (IF : 4.052), 2013, 138: 2242–2249.
14.Liao Lan, Wang Qin, Zhao Mouming*. Functional, conformational and topographical changes of succinic acid deamidated wheat gluten upon freeze- and spray-drying: A comparative study. LWT - Food Science and Technology (IF: 2.711), 2013, 50: 177–184.
15.You Lijun, Ren Jiaoyan, Yang Bao, Regenstein Joe, Zhao Mouming. Antifatigue Activities of Loach Protein Hydrolysates with Different Antioxidant Activities. Journal of Agricultural and Food Chemistry (IF: 2.912), 2012, 60: 12324–12331.
16.Su Guowan, Cui Chun, Zheng Lin, Yang Bao, Ren Jiaoyan, Zhao Mouming*. Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS. Food Chemistry (IF : 4.052), 2012, 135: 479–485.
17.Long Zhao, Zhao Qiangzhong, Liu Tongxun, Kuang Wanmei, Xu Jucai, Zhao Mouming*. Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion. Food Research International (IF: 3.182), 2012, 49: 545–552.
18.Lin, Lianzhu, Lei, Fenfen, Sun, Da-Wen, Dong, Yi, Yang, Bao, Zhao, Mouming. Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities. Food Chemistry (IF : 4.052), 2012,134: 2021-2029.
19.Luo Wei, Wen Lingrong, Zhao Mouming*, Yang Bao, Ren Jiaoyan, Shen Guanglin, Rao Guohua. Structural identification of isomallotusinin and other phenolics in Phyllanthus emblica L. fruit hull. Food Chemistry (IF : 4.052), 2012, 132, 1527–1533.
20.Zheng Lin, Su Guowan, Ren Jiaoyan, Gu Longjian, You Lijun, Zhao Mouming*. Isolation and Characterization of an
Oxygen Radical Absorbance Activity Peptide from Defatted Peanut Meal Hydrolysate and Its Antioxidant Properties. Journal of Agricultural and Food Chemistry (IF: 2.912), 2012, 60: 5431–5437.
获奖荣誉
长江学者奖励计划国务院政府特殊津贴专家,
新世纪百千万人才工程国家级培养对象,“863”项目首席专家,第十届广东省
丁颖科技奖获奖者。