肉制品加工及副产物综合利用研究室

【研究室主任】

于海，工学博士，教授，博士生导师，中国辛香料标准技术委员会委员和中国畜产品加工研究会理事，主要从事畜禽肉制品的风味保持及提升技术研究，目前主持国家自然科学基金和江苏省重点研发项目各1项，参与完成国家“十三五”国家重点研发计划和江苏省农业支撑等20余项；作为主要完成人获江苏省科学技术二等奖1项，全国商业科技进步一等奖、二等奖及三等奖各1项。

【研究室简介】

    团队共有7名成员，均具有博士学位，高级职称4人，博导1人，硕士生导师7人；扬州大学“高端人才支持计划”—拔尖人才1人，扬州大学“青蓝工程”中青年学术带头人培养对象1人，扬州大学“青蓝工程”优秀青年骨干教师培养对象2人，江苏省“双创计划”1人，扬州市“绿扬金凤”优秀博士1人；团队成员担任国家基金通讯评审专家、江苏省家畜废弃物综合利用产业技术创新战略联盟秘书长、江苏省肠衣商会副会长、江苏省科技副总，Frontiers in Nutrition和Gels等杂志的客座编辑，Meat Science杂志编委等；团队主要从事冷却肉品质与质量安全控制、肌肉蛋白的乳化及凝胶特性、畜禽肉制品精深加工与质量安全控制、动物副产资源综合利用、发酵肉制品发酵剂的研究及新产品开发，从而提高肉制品品质、农畜副产品附加值和开发功能性食品的开发；先后主持国家级课题8项、省部级课题22项，企业横向委托项目多项，发表学术论文100余篇，授权发明专利20余项，其中美国专利1项；获得省部级科技进步二、三等奖5项，参编专著与教材多部，其中参编英文专著2部。

【研究室成员】

【主要研究方向】

1. 冷却肉品质与质量安全控制；2. 肉蛋白的乳化和凝胶特性及产品开发；3. 发酵肉制品发酵剂的研发；4. 畜禽肉制品的风味保持及提升技术；5. 禽肉制品精深加工与质量安全控制及副产资源综合利用；6.功能性产品研发

【联系方式】

于  海，邮箱：yuhai@yzu.edu.cn

【近3年成果】

一、科研项目：

1. 国家自然科学基金：改性多糖对乳液界面稳定性的影响及其在肉蛋白凝胶中作用机制的研究（32272335）

2. 国家自然科学基金：植物乳杆菌介导发酵香肠中亮氨酸生成3-甲基丁醛的分子机制研究（32172276）

3. 国家自然科学基金：壳聚糖-没食子酸“共价牵手”协同焦磷酸盐“区域保护”调控肌原纤维蛋白凝胶特性的分子机制研究（32302110）

4. 国家自然科学基金：猪油甘油二酯与肌原纤维蛋白互作机理及对肉制品品质和风味的影响（32101859）

5. 国家级横向项目：天然肠衣副产资源高值利用关键技术研发（2018.12-2023.11）

6. 江苏省优秀青年基金：抗氧化蛋白质DJ-1平衡自由基对宰后猪肉水分迁移的影响机制研究（BK20230070）

7. 江苏省自然科学青年基金：基于蛋白交联的界面膜修饰对汉麻蛋白肽基乳液稳定性及消化行为的影响机制（BK20200928）

8. 江苏省重点研发计划（现代农业）项目：菌酶协同制备肠粘膜抗氧化活性多肽关键技术研发（BE2023326）

9. 江苏省重点研发计划（现代农业）项目：低分子量抗氧化特性的壳寡糖高效提制与应用（BE2022333）

10. 江苏省重点研发计划（现代农业）项目：超声辅助-OH体系制备低分子量肝素关键技术研发（BE2021320）

11. 江苏省重点研发计划（现代农业）项目：猪肠渣发酵法制备氨基酸肥料关键技术研发（BE2020400）

12. 江苏省创新支撑计划（乡村产业振兴）项目：天然肠衣副产资源高值利用技术应用示范（BN2022066）

13. 江苏省高校自然科学面上项目：番石榴苷与肠道菌群相互影响改善胰岛素抵抗的作用研究（21KJB350021）

14. 横向项目：基于一氧化氮提升冷鲜猪肉品质的关键技术开发与应用（2022.1-2023.12）

二、授权专利：

1. BIOSENSOR AND METHOD OF USING THE SAME FOR EVALUATION OF ANTIOXIDANT CAPACITY，美国授权专利：US 11585779,2023.02.21.

2. 一种戊糖片球菌Z-1、戊糖片球菌细菌素Z-1及戊糖片球菌细菌素Z-1的生产方法，ZL201911349071.1

3. 发酵乳杆菌YZU-06及其应用（ZL 202111123345.2）

4. 一种鲜味肽及其应用（ZL 2022 1 0725995.2）

三、获奖：

1. 肉类预制菜产业化关键技术及装备的研发与应用，全国商业科技进步一等奖（2023.12）

2. 高品质肉类预制菜的多维加工技术及产业应用，中餐科技进步二等奖（2024.4）

四、发表的文章：

1. Wu Mangang, Gu Chen, Duan Likun, Yin Peipei, Zhu Tianhao, Xu Yuyu, Yin Qing, Liu Rui, Ge Qingfeng, Yu Hai*, Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose. Food Chemistry, 2024, 447, 138955.

2. Liu Rui, Guan Wen, Lv W, Kang Z, Wang Q, Jin D. Zhao X, Ge Q. Wu M, Hai Yu*. Oxidative modification, structural conformation, and gel properties of pork paste protein mediated by oxygen concentration in modified atmosphere packaging. Foods, 2024, 13(3), 391.

3. Wang Qingling, Tang Ziwei, Cao Yanyun, Ming Yu, Wu Mangang*. Improving the solubility and interfacial absorption of hempseed protein via a novel high pressure homogenization-assisted pH-shift strategy. Food Chemistry, 2024, 442, 138447.

4. Jin Du-Xin, Jun-Fang He, Ke-Qin Zhang, Nan-Yi Zhang. Phenolic composition, antioxidant, cytotoxic activities and cardioprotective effect of hydroalcoholic extract from aerial-parts of Hypericum attenuatum Fisch. ex Choisy. Natural Product Research, 2024, 38, 781-788.

5. Zhao Xinxin, Sun Xiankun, Lai Bangcheng, Wu Mangang, Ge Qingfeng, Peng Xinyan, Kong Baohua*, Yu Hai*. Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate, Food Hydrocolloids, 2024, 154, 110082.

6. Zhao Xinxin, Sun Xiankun, Lai Bangcheng, Liu Rui, Wu Mangang, Ge Qingfeng, Yu Hai*. Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs, Meat Science, 2024, 208, 109382.

7. Lei Chen, Rui Liu*, Mangang Wu, Qingfeng Ge, Hai Yu*. A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies. Trends in Food Science & Technology, 2024, 145, 104371.

8. Tianyi Yang, Peng Zhang, Jin Hu, Wei Xu, Wei Jiang, Rui Feng, Yajun Lou, Xiaofei Jin, Zhiyu Qian, Fan Gao, Keqiang Gao*, Rui Liu*, Yamin Yang*.Exploring the neural correlates of fat taste perception and discrimination: Insights from electroencephalogram analysis, Food Chemistry, 2024, 450, 139353.

9. Ge QingFeng, Yuehao Wu, Na Yuan, Zhaoyang Jia, Rui Liu, Fei Lu, Hanjun Ma, Zhuangli  Kang. Effect of high pressure homogenization-modified soy 11s globulin on the gel and rheological properties of pork myofibrillar protein. Foods, 2023, 12(4).

10. Liu Rui, Li Keyue, Yang Tianyi, Yang Lun, Qin Man, Yu Hai, Wu Mangang, Ge Qingfeng*, Bao Wenbin, Wu Shenglong*. Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem aging. Food Chemistry, 2023, 398, 133817.

11. Liu Rui, Ma Yong, Chen Lei, Lu Chenyan, Ge Wingfeng, Wu Mangang, Xi Jun, Yu Hai*. Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475. Frontiers in Microbiology, 2023, 13, 1118907.

12. Wu Mangang, Yin Qing, Bian Junjie, Xu Yuyu, Gu Chen, Jiao Junying, Yang Jingjing, Zhang Yunlin. Effects of transglutaminase on myofibrillar protein composite gels with addition of non-meat protein emulsion. Gels, 2023, 9(11), 910, 1-15.

13. Jin Du-Xin, Jun-Fang He. Inhibitory effects of antimicrobial peptides from Lactobacullus casei HZ1 on lipopolysaccharide-induced RAW264.7 macrophages inflammation. International Journal of Peptide Research and Therapeutics, 2023, 29: 10.

14. Wang Qingling, Luan Yi, Tang Ziwei, Li Zhikun, Gu Chen, Liu Rui, Ge Qingfeng, Yu Hai, Wu Mangang*. Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types, Food Research International, 2023, 164, 112443.

15. Wang Qingling, Tang Ziwei, Li Zhikun, Luan Yi, Gu Chen, Liu Rui, Ge Qingfeng, Yu Hai, Wu Mangang*. Effects of octenyl succinylation on the properties of starches with distinct crystalline types and their Pickering emulsions, International Journal of Biological Macromolecules, 2023, 230, 123183.

16. Wang Qingling, Gu Chen, Wei Ranran, Luan Yi, Liu Rui, Ge Qingfeng, Yu Hai, Wu Mangang*. Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism, Ultrasonics Sonochemistry, 2023, 94, 106349.

17. Lei Chen, Rui Liu*, Suyun Li, Mangang Wu, Hai Yu, Qingfeng Ge*. Metabolism of hydrogen peroxide by Lactobacillus plantarum NJAU-01: a proteomics study. Food Microbiology, 2023, 112, 104246.

18. Lei Chen, Rui Liu*, Chenyan Lu, Xinxin Zhao, Mangang Wu, Qingfeng Ge, Hai Yu*. Production of branched-chain flavor compounds from hydrolysis of pork myofibrillar protein by optimizing the inoculation of Limosilactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475. LWT, 2023, 115512.

19. Tianyi Yang, Yamin Yang, Peng Zhang, Weitao Li, Qingfeng Ge, Hai Yu, Mangang Wu, Lidong Xing, Zhiyu Qian*, Fan Gao*, Rui Liu*. Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods. Food Chemistry, 2023, 426, 136602.

20. Luan Yi, Wang Qingling, Li Songnan, Gu Chen, Liu Rui, Ge Qingfeng, Yu Hai, Wu Mangang*. Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion. Food Chemistry: X, 2023, 12, 100974.

21. Liu Rui, Li Keyue, Wu Guoyue, Qin Man, Yu Hai, Wu Mangang, Ge Qingfeng, Wu Shenglong*, Bao Wenbin, Zhang Wangang*. A comparative study of S-nitrosylated myofibrillar proteins between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork by iodoTMT-based proteomics assay. Food Chemistry, 2022, 395, 133577.

22. Ge Qingfeng, Guo Shuyang, Chen Sheng, Wu Yuehao, Jia Zhaoyang, Kang Zhuangli, Xiong Guoyuan, Yu Hai, Wu Mangang, Liu Rui*, A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken. Frontiers in Nutrition, 2022, 9, 1064521.

23. Liu Rui, Yang Lun, Yang Tianyi, Qin Man, Li Keyue, Bao Wenbin*, Wu Mangang, Yu Hai, Wu Shenglong, Ge Qingfeng*. Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging. Meat Science, 2022, 190, 108806.

24. Liu Rui, Lu Chenyan, Wang Yongyong, Shen Yinhan, Ge Qingfeng, Wu Mangang, Xi Jun, Yu Hai*, Wu Shenglong, Bao Wenbin, Shan Yanqin. Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model. Meat Science, 2022, 191, 108852.

25. Wu Mangang*, Hu Juan, Gu Xiangchun, Wang Qingling, Wei Ranran, Wang Jiahao, Li Zhikun, Liu Rui, Ge Qingfeng, Yu Hai. Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties, Journal of the Science of Food and Agriculture, 2022, 102(7), 2731-2740.

26. Wang Qingling, Wei Ranran, Hu Juan, Luan Yi, Liu Rui, Ge Qingfeng, Yu Hai, Wu Mangang*. Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein, Innovative Food Science & Emerging Technologies, 2022, 81, 103145.

27. Wang Qingling, Xiaoqian Geng, Hongfei Zhao, Di Yu, Junhua Shao, Chunqiang Li*. Tetrasodium pyrophosphate ameliorates oxidative damage to the TGase-catalyzed gelation of actomyosins, Food Chemistry, 2022, 378, 132128.

28. Jin Du-Xin, He Jun-Fang. PI3K/AKT signaling pathway-mediated three flavonoids’ modulation on glucose metabolism. Revista Brasileira de Farmacognosia, 2022, 32, 834-839.

29. Ge Qingfeng, Bo Yang, Rui Liu, Donglei Jiang, Hai Yu, Mangang Wu, Wangang Zhang*. Antioxidant activity of Lactobacillus plantarum NJAU-01 in an animal model of aging. BMC Microbiology, 2021, 21(1), 182.

30. Liu Rui, Suyun Li, Bo Yang, Lei Chen, Ge Qingfeng *, Guoyun Xiong, Hai Yu, Mangang Wu, Wangang Zhang*. Investigation of the antioxidant capacity of cell-free extracts from Lactobacillus plantarum NJAU-01 obtained by different cell disruption methods. LWT - Food Science and Technology, 2021, 152, 112393.

31. Wang Qingling, Yue Sun, Junhua Shao, Bowen Lv, Ze Yu, Sihan Zhao, Chunqiang Li*. Tetrasodium pyrophosphate promotes light meromyosin crosslinking by microbial transglutaminase, Food Chemistry, 2021, 346, 128910.

32. 金杜欣, 曹维, 赵秀丽, 刘瑞, 吴满刚, 葛庆丰, 于海. 肠道菌群对黄酮类化合物的代谢作用及生物学活性影响研究进展. 食品与发酵工业, 2024, 50(7): 324-330.

33. 曹维，金杜欣*，刘瑞，吴满刚，葛庆丰，于海. 食源性黄酮通过肠道菌群调节II型糖尿病的作用机制研究进展. 食品与发酵工业, 2024, 50: 372-378.

34. 缪雨雁, 曹燕, 立静芝, 吴满刚, 王庆玲*, 葛庆丰,于海.不同黏度多糖阿拉伯胶和瓜尔胶对肌原纤维蛋白乳化性质的影响[J].食品科学, 2023, 44(06): 57-64.

35. 王庆玲,栾艺,王俊山, 刘瑞, 于海, 葛庆丰, 吴满刚*.微波-热风耦合干燥处理对牛肉干品质的影响[J].食品与发酵工业, 2023, 49(10): 39-46.

36. 孙献坤, 王庆玲, 刘瑞, 吴满刚, 金杜欣, 赵欣欣*. 超声波辅助冷冻技术及其对肉品品质影响的研究进展[J]. 食品科技, 2022, 47(6), 153-158.

    五、参编专著

    Chapter: Zhang Wangang, & Liu Rui. (2024). Molecular factors influencing meat tenderness. In Encyclopedia of Meat Sciences (Third Edition) (pp. 306-312). Academic Press. https://doi.org/10.1016/B978-0-323-85125-1.00153-8

    六、人才情况

    1. 扬州大学“高端人才支持计划”—拔尖人才，扬州大学，2022年07月-2026年06月。

    2. 扬州大学“青蓝工程”优秀青年骨干教师培养对象，扬州大学，2022年07月-2025年07月。

    3. 扬州大学“青蓝工程”优秀青年骨干教师人才计划，扬州大学，2024年02月-2026年02月。

    4. 扬州市“绿扬金凤”优秀博士项目，扬州市，2021年3月-2023年3月。

    5、 2022年江苏省科技副总项目，项目批准号：FZ20221742，2022年7月。

    6、 2022年江苏省科技副总项目，项目批准号：FZ20220411，2022年7月。

    7、 2023年江苏省科技副总项目，项目批准号：FZ20231080，2023年7月。