男，1962年3月生，博士，bet43365最快线路检测中心教授，博士生导师。2001-2002在加拿大Guelph大学食品系和加拿大农业部食品研究中心做高级访问学者。长期从事食品蛋白质领域的研究及教学工作。主持及参与国家及省部级以上项目20余项，授权发明专利近20件，发表学术论文300余篇，其中SCI论文100余篇。研究成果获教育部科技进步一等奖等多项国家、省部级科技奖励。“植物源蛋白质功能化定向改造与高值化应用关键技术及产业化示范”获2011年教育部科技进步一等奖（排名第2）、“大豆活性物质-功能性大豆肽和大豆膳食纤维的制备及应用技术”获2013年广东省科技进步三等奖（排名第2）、 “功能性大豆肽和大豆膳食纤维的开发及应用”获2012年中国商业联合会科学技术进步奖二等奖（排名第1），此外还获得汕头市科技进步一等奖、无锡市科技进步奖以及中国粮油学会科技进步奖等。在学术任职方面，担任中国大豆产业协会理事，中国粮油学会油脂分会理事兼专家组成员，担任中国食品学会大豆蛋白分会理事，担任《中国粮油学报》、《大豆科学》等专业期刊编委。

一、科研项目

1. 国家自然科学基金（8项）：

基于大分子组成计量学考察的大豆乳清蛋白-聚电解质复凝聚行为研究

大豆蛋白酶水解产物的巯基二硫键状态及对其性质的影响

酶水解大豆球蛋白中含半胱氨酸的肽的结构及性质研究

大豆蛋白凝胶性质的分子水平机理研究- - 蛋白质氧化性修饰及其分子聚集行为

通过构造的胶粒—链型聚合物体系研究聚集大豆蛋白的相分离

2. 科技支撑项目（3项）：

高功能稳定型及应用体系相容性大豆蛋白产品生产关键技术集成示范（十二·五）

大豆浓缩蛋白改性技术研究及系列产品开发（十一·五）

农产品深加工技术与设备的研究与开发（十·五）

3. 863项目（2项）：

食品专用蛋白基料制备关键技术研究与开发

基于LOX/HPL途径的C6醛类风味成分酶工程制备技术

4. 农业成果转化项目（1项）：功能性大豆蛋白制备技术集成与中试

5. 产学研项目（1项）：纤维质大豆加工副产物的综合利用与开发技术

6.企业合作代表项目：

大豆食品--腐竹生产技术

功能性大豆浓缩蛋白生产技术

弱凝胶型大豆分离蛋白生产技术

果胶质类可溶性大豆多糖生产技术

功能性豌豆蛋白与豌豆分离蛋白生产技术

大豆蛋白乳系列产品研究开发

核桃食品联合研究开发

大豆蛋白食品配料产品联合开发

 

二、科研获奖

1. 2012年度“植物源蛋白质功能化定向改造与高值化应用关键技术及产业化示范”获得教育部科学技术进步奖一等奖

2. 2012年度“功能性大豆肽和大豆膳食纤维的开发及应用”获得中国商业联合会科学技术进步奖二等奖

3. 2013年度“大豆活性物质—功能性大豆肽和大豆膳食纤维的制备与应用技术”获得广东省科学技术奖三等奖

 

三、近五年代表性科研论文

(1) Xingfei Li, Yufei Hua*, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, The selective complex behavior between soybean whey proteins and ι-carrageenan and isolation of the major proteins of the soybean whey, Food Hydrocolloids, 2016, 56: 207-217

(2) Weiwei Peng, Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yuexi Yang, Yufei Hua*, Effects of heat treatment on the emulsifying properties of pea proteins, Food Hydrocolloids, 2016, 52: 301-310

(3) Luping Zhao, Yeming Chen, Yajing Chen, Xiangzhen Kong, Yufei Hua. Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysis. Food Chemistry, 2016, 200, 125-133.

(4) Luping Zhao, Yeming Chen, Zunhao Yan, Xiangzhen Kong, Yufei Hua. Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs. Food Hydrocolloids, 2016, 61, 685-694.

(5) Qijun Ruan, Yeming Chen, Xiangzhen Kong, Yufei Hua*, Analysis using fluorescence labeling and mass spectrometry of disulfide-mediated interactions of soy protein when heated, Journal of Agricultural and Food Chemistry, 2015, 63(13): 3524-3533

(6)  Dong Die, Xingfei Li, Yufei Hua*, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, Wang Qi, Mutual titration of soy proteins and gum arabic and the complexing behavior studied by isothermal titration calorimetry, turbidity and ternary phase boundaries, Food Hydrocolloids, 2014, 46(1): 28-36

(7) Xingfei Li, Dong Die, Yufei Hua*, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, Soybean whey protein/chitosan complex behavior and selective recovery of Kunitz Trypsin Inhibitor, Journal of Agricultural and Food Chemistry, 2014, 62(29): 7279-7286

(8) Zhumei Cui, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, Yufei Hua*, Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level, Journal of Agricultural and Food Chemistry, 2014, 62(7): 1634-1642

(9) Zhumei Cui, Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yufei Hua. Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions. Food Hydrocolloids, 2014, 41, 1–9.

(10) Qijun Ruan, Yeming Chen, Xiangzhen Kong, Yufei Hua. Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contents. Food Chemistry, 2014,156, 14–22.

(11) Xingfei Li, Die Dong, Yufei Hua, Yeming Chen, Xiangzhen Kong, and Caimeng Zhang. Soybean whey protein/chitosan complex behavior and selective recovery of kunitz trypsin inhibitor. Journal of Agricultural and Food Chemistry, 2014, 62 (29), 7279–7286.

(12) Xiaohui Xiong, Luping Zhao, Yeming Chen, Qijun Ruan, Caimeng Zhang, Yufei Hua. Effects of alkali treatment and subsequent acidic extraction on the properties of soybean soluble polysaccharides. Food and Bioproducts Processing, 2014

(13) Moses Vernonxious Madalitso Chamba, Yufei Hua, Wendy Katiyo. Oxidation and structural modification of full-fat and defatted flour based soy protein isolates induced by natural and synthetic extraction chemicals. Food Biophysics, 2014, 9 (3), 193-202.

(14) Nicole Murekatete, Yufei Hua, Moses Vernonxious Madalitso Chamba, Odilon Djakpo and Caimeng Zhang. Gelation behavior and rheological properties of salt- or acid-induced soy proteins soft tofu-type gels. Journal of Texture Studies, 2014, 45 (1), 62–73.

(15) Moses Vernonxious Madalitso Chamba, Yufei Hua, Nicole Murekatete, Yeming Chen. Effects of synthetic and natural extraction chemicals on yield, composition and protein quality of soy protein isolates extracted from full-fat and defatted flours. Journal of Food Science and Technology, 2014.

(16) Yeming Chen , Luping Zhao , Yanyun Cao , Xiangzhen Kong , Yufei Hua. Oleosins (24 and 18 kDa) are hydrolyzed not only in extracted soybean oil bodies but also in soybean germination. Journal of Agricultural and Food Chemistry, 2014, 62, 956-965.

(17) Yeming Chen, Zhicun Xu, Caimeng Zhang, Xiangzhen Kong, Yufei Hua. Heat-induced inactivation mechanisms of Kunitz trypsin inhibitor and Bowman-Birk inhibitor in soymilk processing. Food Chemistry, 2014, 154, 108-116.

(18) Yeming Chen, Yeqing Lu, Aixia Yu, Xiangzhen Kong, Yufei Hua. Stable mixed beverage is produced from walnut milk and raw soymilk by homogenization with subsequent heating. Food Science and Technology Research, 2014, 20, 583-591.

(19) Yeming Chen, Yanyun Cao, Luping Zhao, Xiangzhen Kong, Yufei Hua. Macronutrients and micronutrients of soybean oil bodies extracted at different pH. Journal of Food Science, 2014, 79, 1285-1291.

(20) Yeming Chen, Luping Zhao, Xiangzhen Kong, Caimeng Zhang, Yufei Hua. The properties and the related protein behaviors of oil bodies in soymilk preparation. European Food Research and Technology, 2014, 239, 463-471.

(21) Dong Die, Yufei Hua*, Yeming Chen, Xiangzhen Kong, Caimeng Zhang, Wang Qi, Charge compensation, phase diagram, and protein aggregation in soy protein-gum arabic complexformation, Journal of Agricultural and Food Chemistry, 2013, 61(16): 3934-3940

(22) Qijun Ruan, Yeming Chen, Xiangzhen Kong, Yufei Hua*, Comparative studies on sulfhydryl determination of soy protein using two aromatic disulfide reagents and two fluorescent reagents, Journal of Agricultural and Food Chemistry, 2013, 61(11): 2661-2668

(23)  Luping Zhao, Yeming Chen, Yanyun Cao, Xiangzhen Kong, Yufei Hua*, The integral and extrinsic bioactive proteins in the aqueous extracted soybean oil bodies, Journal of Agricultural and Food Chemistry, 2013, 61(40): 9727-9733

(24) Yun Shi, Xiangzhen Kong, Caimeng Zhang, Yeming Chen, Yufei Hua*, Adsorption of soy isoflavones by activated carbon: Kinetics, thermodynamics and influence of soy oligosaccharides, Chemical Engineering Journal, 2013, 215(216): 113-121

(25) Fang Li, Xiangzhen Kong, Caimeng Zhang, Yufei Hua*, Gelation behaviour and rheological properties of acid-induced soy protein-stabilized emulsion gels, Food Hydrocolloids, 2012, 29(2): 347-355

(26) Zhicun Xu, Yeming Chen, Caimeng Zhang, Xiangzhen Kong, Yufei Hua*, The heat-induced protein aggregate correlated with Trypsin Inhibitor inactivation in soymilk processing, Journal of Agricultural and Food Chemistry, 2012, 60(32): 8012-8019

 

 

四、授权专利

1. 一种富含正电荷组分的水解大豆蛋白的制备方法（2008.01.02）

2. 一种豆粕经过加热处理的大豆蛋白的制备方法（2008.07.23）

3. 一种对大豆蛋白凝胶质构性质的控制方法（2009.09.09）

4. 一种酶改性制备低凝胶性高分散性大豆蛋白的方法（2010.04.14）

5. 一种低脂肪、高蛋白的改性谷朊粉的制备方法（2012.05.23）

6. 一种膜法分级制备果胶质类水溶性大豆多糖的方法（2012.09.26）

7. 一种酶解和膜分离制备免疫活性大豆肽的方法（2012.11.21）

8. 一种电泳纯苋菜13位氢过氧化物裂解酶的制备方法（2013.02.07）

9. 一种液体悬浮类食品物料加热装置（2013.06.12）

10.一种花生核桃粉的制备方法（2013.08.21）

11. 一种具有生理活性和营养增补功能的植物蛋白衍生物的制备方法（201310197186.X）

12. 一种改善回收植物蛋白色泽与风味的方法（201310296463.2 ）

13. 一种对大豆分离蛋白进行酶水解的方法（201310715130.9 ）

14. 一种高溶解度的低植酸大豆分离蛋白的制备方法（201410193479.5）

15. 一种从马铃薯淀粉加工废水中回收糖蛋白的方法 （201410137640.7）

16. 一种从大豆乳清废水中提纯Kunitz型胰蛋白酶抑制剂的方法（201410193480.8）