Name:Mouming Zhao
Introduction:
School of Food Science and Engineering
Tel: 020-87113914
Fax: 0086-20-87113914
E-mail: femmzhao@scut.edu.cn
Education Background
1982.9~1986.6 Bachelor Degree (Biochemical Engineering), South China University of Technology.
1986.9.9~1989.6 Master Degree (Food Science), South China University of Technology.
1992.9~1995.6 Ph.D Degree (Food Science), South China University of Technology.
Employment Summary
Professor (2000- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Deputy Dean (2000-2012): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Field of Research
Food biotechnology with emphasis on 1). bulk protein purification and biotransformation mainly by proteolytic modification; 2) food fermentation and metabolic regulation; 3). protein/protein-polysaccharide emulsion system; 4) natural products chemistry and functional foods; 5) enzyme technology and engineering from marine microbial resources.
Current Research Projects
1. Key technology research and development of biotransformation and refinement of protein.National High Technology Research & Development Program (863 Program), 2013-2017.
2.Key technology of full utilization and industrialization of Moringa. Enterprise commissioned project, 2015-2020.
3.Key technology of industrialization of peptide with aphrodisiac activity. Enterprise commissioned project, 2016-2017.
Publications（* as corresponding author）
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 (Highly Cited Paper). 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 (Highly Cited Paper). 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.
Professional Activities
1.Chinese Cereals and Oils Association (CCOA)-Food Branch, executive director
2.Chinese Society of Agricultural Engineering (CSAE)-Agricultural Products Processing and Storage Engineering Branch, executive director
3.Standardization Administration of the People's Republic of China （SAC）, member
4.Guangdong Provincal department of Science and Technology：strategic expert
5.Provincial Key Laboratory Academic Committee, member
6.Guang Dong Institute of Food Science and Technology (GDIFST), executive director
Courses Offered
1. “Food Chemistry”, “Advanced Food Chemistry” and “Food Biotechnology” for undergraduate students majoring in Food Science and Engineering.
