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基本信息
刘国琴

学  位   博士

导师情况  硕士生、博士生导师

研究方向   粮食、油脂与植物蛋白质工程

联系电话   020-87114262

Email     guoqin@scut.edu.cn

通讯地址   广州市天河区五山路381号



个人简介

    研究方向为粮食、油脂与植物蛋白工程。研究内容主要涉及食用油加工新技术,功能性油脂制备关键技术以及油脂加工过程有害物质的检测、产生机理研究及调控。

曾承担和参加的国家和省部级项目20余项,目前正在主持承担和参加的主要项目有:国家“十二五”科技支撑计划项目;国家高技术研究发展计划(863计划)项目;国家自然科学基金重点项目和面上项目;公益性行业(农业)科研专项等;在国内外著名刊物发表论文100余篇,其中SCI/EI收录论文30余篇,获得国家发明专利15项,出版专业著作5部,制定国家标准2项。兼中国粮油学会专家组成员,油脂分会常务理事,美国油脂化学(AOCS)会员,国内外著名刊物的审稿人。

主讲研究生课程《油脂工程》和本科生《食品安全导论》、《食品科学进展》课程,出版了普通高等教育国家级规划教材《粮油食品加工工艺学》和《食品加工丛书》等,曾获得中国食品工业协会科技进步“一等奖”和省科学技术进步“二等奖”等奖项。


科研项目

①贮藏过程对油脂有机凝胶性质劣变的影响及控制机理研究(国家自然科学基金,项目编号:31471677,项目主持人)

②油脂加工过程缩水甘油酯形成机理研究(国家自然科学基金,项目编号:31271885,项目主持人)

③食品加工过程中关键化工技术及科学问题(国家自然科学基金重点项目,项目编号:31130042,主要参加人)

④主食工业化共性技术研究及关键装备研制(国家科技支撑计划,项目编号:2012BAD37B01,主要参加人)

⑤油料产地关键加工技术装备研究与示范(公益性行业(农业)科研专项项目编号:201303072,子课题负责人)

⑥高油高蛋白油料水酶法提油及其蛋白资源利用关键技术研究(国家高技术研究发展计划(863计划),项目编号:863- SS2013AA102103,参加人)


学术论文

1. Kinetics of theEpoxidation of Soybean Oilwith H2O2Catalyzed by Phosphotungstic HeteropolyAcid in the Presence of Polyethylene Glycol. Eur.J.Lipids Sci.Technol. 117, 2015 (Sci收录)

2. Preparation and characterization of kidney bean protein isolate (KPI)chitosan (CH) composite films prepared by ultrasonic pretreatment,2014, FoodHydrocolloids, 36:60-69,2014. (Sci收录)

3.Rheological Properties of Organogels Developed by Sitosterol and Lecithin. Food research international. 53,42-48,2013(Sci收录)

4. Structureand Physical Propertie of Organogels Developed by Sitosterol and Lecithin. withSunflower Oil. J.Am oil Chem Soc . 91,1783-1792,2014 (Sci收录)

5. Effectof High-pressure Microfluidization on the Crystallization Behavior of Plam Stearin—PalmOlein Blends. Molecules. 19,5348-5359,2014(Sci收录)

6. Effectof freeze–thaw cycles on the molecular weight andsize distribution of gluten. Food research international,53,409-416,2013 (Sci收录)

7.  Food and ChemicalToxicology, 60:536-541, 2013 (Sci收录)

8.Glyoxal derived from triglycerideparticipating in diet-derivedNε-carboxymethyllysine formation.Food research international. Food researchinternational,51(2):836-840. 2013 (Sci收录)

9. Review ofthe characteristics of food-derived and Endogenous N-epsilon-carboxymethyllysine[J]. Journal of Food Protection, 2013, 76(5): 912-918. (Sci收录)

10. Effect ofFrozen Storage    on Molecular Weight,Size Distribution and Conform -ation of Gluten by SAXS and SEC-MALLS. Molecules,17, 7169-7182, 2012. (Sci收录)

11. FractionalSeparation and Estimation of Mark-Houwink-Sakurada Equation Parameters forGluten. International Journal of Food Enginering,2012:8(1):1-17. (Sci收录)

12. Investigationof the relationship of malt protein and beer haze by proteome analysis, Journalof Food Processing and Preservation, 2012, 36, 169-175(Sci收录)

13. Starchstearate as a novel encapsulation wall material and its effect on oil-waterinterfacial tension. Journal of Controlled Realease, 2011,152:226-227(Sci收录)

14. Investigationof hordeins during brewing and their influence on beer haze by proteomeanalysis. Journal of Food Biochemistry, 35, 1522-1527, 2011.( Sci收录)

15. Study on theregeneration of quaternary ammonium heteropolyphosphatotungstatecatalyst.Aavance Materials Research,2014(1004-1005):1000-1004(EI收录)

16. Effect of storage conditions on apparentviscosity of oleogel developed by β-sitosterol andlecithin with sunflower oil.Aavance Materials Research, 2014(1004-1005):903-907(EI收录)

17. Study on Solubility, Water-holding Capacity andStability of Polypeptide from Camellia Seed Meal. Aavance Materials Research,2014(1033-1034):758-761(EI收录)

18. Optimization of HS-SPME for GC-MS analysis ofvolatiles compounds in roasted sesame oil. Aavance Materials Research, 2014 (881-883):61-64(EI收录)

19. Emulsifying and foaming properties of wheatgluten influenced by high pressure microfluidization. Aavance MaterialsResearch, 2013 (690-693):1321-1330(EI收录)

20. Synthesis of Epoxidized Soybean Oil via PhaseTransfer Catalysis. Aavance Materials Research, 2013 (690-693):1061-1064(EI收录)

21. Effect of high pressure microfluidization onsecondary structure of wheat gluten in different solvents. Aavance MaterialsResearch, 2013 (781-784):770-773(EI收录)

22. Antioxidative activity and functional propertiesof hydrolysates of camellia seed meal treated with trypsin. Aavance Materials Research,2012 (554-556): 1174-1177 (EI收录).

23.Functional properties ofultrasonically treated wheat gluten. Aavance MaterialsResearch, 2012 (463-464):855-860(EI收录)


获奖

1.《干法合成硬脂酸小麦淀粉酯及其作为微胶囊壁材应用的研究》获得中国食品工业协会科技技术奖“一等奖”

2.《食品机械加工丛书》获得省科技进步二等奖


教授

联系方式

学院办公室:020-87113126
科研工作:020-87114218
教务工作:020-87110738
实验室管理:020-87113034
本科学工:020-87113037
组织人事:020-22236011