Name: Guowan Su
Introduction:Associate Professor
School of Food Science and Engineering
Tel: 020-87113914
Fax: 0086-20-87113914
E-mail: fegwsu@scut.edu.cn
Education Background
1、2001.9~2005.6 Bachelor Degree （Food Engineering）, Guangdong Ocean University, School of Food;
2、2007.9~2009.6 Master Degree （Biochemical Engineering）,South China University of Technology, School of Bioscience and Bioengineering;
3、2009.9~2012.6 Doctor Degree （Food Science）,South China University of Technology, school of Food Science and Engineering;
Employment Summary
1、Associate Professor (2015- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
2、lecturer (2012-2015): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Field of Research
Application technologies of flavor chemistry and functionality on food.
Current Research Projects
1. Mechanism of improving umami intensity of umami peptide by Maillard reaction. Natural Science Foundation of China. 31301555, 2014-2016
2. Study of improving umami intensity of umami peptide and its structure-function relationship. Natural Science Foundation of Guangdong, S2013040015333，2013-2015
3. Effect of Maillard reaction on sensory characteristic of umami peptide. Research Fund Doctoral Program Higher Education, 20130172120022，2013-2016
1.Preparation and industrialization of functional food with improving memory from walnut extrace. Science and Technology Program of Guangzhou, 201604020122，2015-2017
Publications（* as corresponding author）
1、Guowan Su, Jiaoyan Ren, Chun Cui, Mouming Zhao*. Comparison of Superdex Peptide HR 10/30 column and TSK gel G2000 SWXL column for molecular weight distribution analysis of pure proteins/peptides and protein hydrolysates. Food and Bioprocess Technology，2013, 12(6) 3620-3626. (SCI，一区，IF:3.576)
2、Guowan Su, Jiaoyan Ren, Bao Yang, Mouming Zhao*. Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases. Food Chemistry, 2011, 126(3), 1306–1311. (SCI，二区TOP，IF:3.458)
3、Guowan Su, Lin Zheng, Chun Cui, Bao Yang, Mouming Zhao*. Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate. Food Research International, 2011, 44(10), 3250–3258. (SCI, 二区, IF:2.416)
4、Guowan Su, Chun Cui, Jiaoyan Ren, Mouming Zhao*. Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system. Journal of the Science of Food and Agriculture, 2011, 91(13), 2457–2462. (SCI, 三区, IF:1.36)
5、Guowan Su, Chun Cui, Lin Zheng, Bao Yang, Mouming Zhao*. Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS. Food Chemistry, 2012, 2（135）, 479-485 (SCI，二区TOP，IF:3.458)
6、Lin Zheng, Jiaoyan Ren, Guowan Su*, Bao Yang, Mouming Zhao. Comparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed peanut meals. Food Chemistry, 2013, 4（141）, 4246-4252, (SCI，二区TOP，IF:3.458)
7、Guowan Su, Jiaoyan Ren, Moming Zhao*, Dawen Sun. Comparison of Superdex Peptide HR 10/30 Column and TSK Gel G2000 SWXL Column for Molecular Weight Distribution Analysis of Protein Hydrolysates. Food and Bioprocess Technology, 2013, 6（12）, 3620-3626, (SCI，一区，IF:2.691)
8、Yunzi Feng, Guowan Su*, Haifeng Zhao, Mouming Zhao. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. Food Chemistry, 2013, 6（12）, 3620-3626, (SCI，二区TOP，IF:3.458)
9、Lin Zheng, Yijun Zhao, Chuqiao Xiao, Mouming Zhao, Guowan Su*. Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by Flavorzyme. Food Chemistry, 2015, 168, 100-106, (SCI，二区TOP，IF:3.458)
10、Huiping Chen, Mouming Zhao, Lianzhu Lin, Jufang Wang, Mouming Zhao, Guwan Su*. Identification of antioxidative peptides from defatted walnut meal hydrolysate with potential for improving learning and memory. Food Research International, 2015, 78, 216–223. (SCI, 二区, IF:2.416)
11、Jianan Zhang, Mouming Zhao, Guowan Su*. Physicochemical and sensory characteristics of soya protein isolate hydrolysates with added substrate-like amino acids. International Journal of Food Science Technology, 2015, 51, 69–77. (SCI, 四区, IF:1.504)
12、Mingzhu Zhuang, Mouming Zhao, Guowan Su*. Macroporous resin purification of peptides with umami taste from soy sauce. Food Chemistry, 2016, 190, 338-334, (SCI，二区TOP，IF:3.458)
13、Mingzhu Zhuang, Mouming Zhao, Guowan Su*. Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce. Food Chemistry, 2016, 206, 174-181, (SCI，二区TOP，IF:3.458)
14、Guowan Su, Tiantian Zhao, Yaqi Zhao, Mouming Zhao. Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice. Food Research International, 2016, 82, 112–120. (SCI, 二区, IF:2.416)
15、Lin Zheng, Mouming Zhao, Chuqiao Xiao, Guowan Su*. Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time. Food Chemistry, 2016, 192, 288-294, (SCI，二区TOP，IF:3.458)
Courses Offered
1. “Food Science” for undergraduate students majoring in Food Science
2. “Advanced Food Chemistry” for postgraduat student majoring in Food Science.
