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基本信息
赵谋明

学  位   博士

导师情况   博导、硕导

研究方向   食品生物技术

联系电话   020-87113914

Email     femmzhao@scut.edu.cn

通讯地址   广州市天河区五山路381号华南理工大学13号楼501房



个人简介

赵谋明教授,男,汉族,1964年9月生,湖南安化人,工学博士。1986年7月毕业于华南工学院生物化工专业, 留校任教至今。先后入选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,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。兼任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。

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

1.发酵与代谢调控关键技术及产业化应用, 2013, 国家科技部国家科技进步奖二等奖,排名第一

2.大宗低值蛋白资源生产富含呈味肽的呈味基料及调味品共性关键技术,2009,国家科技部国家科技进步奖二等奖,排名第一

3.大豆精深加工关键技术创新与应用,2011,国家科技部国家科技进步奖二等奖,排名第二

4.高品质酱油啤酒苏氨酸高效发酵与代谢调控关键技术,2012,广东省科技厅广东省科技进步奖一等奖,排名第一

5.大宗低值蛋白资源生产呈味基料及高档调味品共性关键技术, 2008,广东省科技厅广东省科技进步奖一等奖,排名第一

6.功能性高品质发酵乳产业化关键技术,2008,广州市人民政府广州市科学技术奖一等奖,排名第一

7.一种具有抑制腐败作用的低值鱼蛋白深度酶解的方法,2010,国家知识产权局中国专利奖优秀奖,排名第一

8.一种具有抑制腐败作用的低值鱼蛋白深度酶解的方法,2011,广东知识产权局广东省专利奖金奖,排名第一


教授

联系方式

学院办公室:020-87113848
教务工作:020-87110738
实验室管理:020-87111910
学生工作:020-87113037
组织人事:020-22236011