姓名:赵谋明

性别:

学历:博士

职称:教授

工作单位:华南理工大学轻工与食品学院

 

教育情况:

19829-19866      华南工学院生物化工系  生物化工     工学学士

19869-19896      华南理工大学食品科学系     食品科学     工学硕士

19929-19956      华南理工大学食品科学系     食品科学     工学博士

工作经历:

1989-1993 华南理工大学轻工与食品学院    讲师

1994-1999 华南理工大学轻工与食品学院    副教授

2000年至今       华南理工大学轻工与食品学院    教授

2000-2012 华南理工大学轻工与食品学院    副院长

2001年至今       华南理工大学轻工与食品学院    博士生指导教师

所受奖项:

1. 2013年,发酵与代谢调控关键技术及产业化应用,国家科技进步二等奖,排名1

2. 2009年,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,国家科技进步二等奖,排名1

3. 2011年,大豆精深加工关键技术创新与应用,国家科技进步二等奖,排名2

主要研究方向:

长期从事的专业方向――食品生物技术为近十多年来国内外食品科学学科重要发展方向和热点研究领域。主要针对我国3500万吨/年大宗食物蛋白利用率低、附加值低的现状,在蛋白资源的生物转化、精深加工领域开展应用基础和关键技术研究,开发系列新产品,为食品工业提供核心原料,实现蛋白资源的高值化利用;针对我国传统优势发酵食品领域中的关键科学技术问题,对其功能性微生物和重要酶类在分子水平进行认识和改造,提高传统发酵产业的技术水平和核心竞争力,用现代高新技术改造和提升传统产业的技术水平,建立起我国酶工程技术与传统特色酿造食品的创新平台。此外,在生物活性物质高效制备、构效关系、活性保护等关键技术及保健食品的研究方面,取得创新性成果,为我国保健食品的发展提供核心技术与理论支持。

代表性著作:

1     Title: Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil-water interface

Author(s): Liu, LY (Liu, Liya); Zhao, QZ (Zhao, Qiangzhong); Liu, TX (Liu, Tongxun); Zhao, MM (Zhao, Mouming) *

Source: FOOD HYDROCOLLOIDS  Volume: 25   Issue: 5   Pages: 921-927   DOI: 10.1016/j.foodhyd.2010.08.023   Published: JUL 2011 排名4,通讯作者

2     Title: Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage

Author(s): Sun, WZ (Sun, Weizheng); Cui, C (Cui, Chun); Zhao, MM (Zhao, Mouming)*; Zhao, QZ (Zhao, Qiangzhong); Yang, B (Yang, Bao)

Source: FOOD CHEMISTRY  Volume: 124  Issue: 1  Pages: 336-341  DOI: 10.1016/j.foodchem.2010.06.042  Published: JAN 1 2011 排名3,通讯作者

3     Title: Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates

Author(s): You, LJ (You, Lijun); Zhao, MM (Zhao, Mouming) *; Cui, C (Cui, Chun); Zhao, HF (Zhao, Haifeng); Yang, B (Yang, Bao)

Source: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES  Volume: 10   Issue: 2   Pages: 235-240   DOI: 10.1016/j.ifset.2008.08.007 Published: APR 2009 排名2 通讯作者

4     Title: Structural characterisation of polysaccharides purified from longan (Dimocarpus longan Lour.) fruit pericarp

Author(s): Yang, B (Yang, Bao); Jiang, YM (Jiang, Yueming); Zhao, MM (Zhao, Mouming) *; Chen, F (Chen, Feng); Wang, R (Wang, Rui); Chen, YL (Chen, Yulong); Zhang, DD (Zhang, Dandan)

Source: FOOD CHEMISTRY  Volume: 115   Issue: 2   Pages: 609-614   DOI: 10.1016/j.foodchem.2008.12.082   Published: JUL 15 2009 排名3 通讯作者

5     Title: Identification of bioactive compounds in Phyllenthus emblica L. fruit and their free radical scavenging activities

Author(s): Luo, W (Luo, Wei); Zhao, MM (Zhao, Mouming); Yang, B (Yang, Bao); Shen, GL (Shen, Guanglin); Rao, GH (Rao, Guohua)

Source: FOOD CHEMISTRY  Volume: 114   Issue: 2   Pages: 499-504   DOI: 10.1016/j.foodchem.2008.09.077   Published: MAY 15 2009 排名2 通讯作者

6     Title: Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities

Author(s): Sun, WZ (Sun, Weizheng); Zhao, HF (Zhao, Haifeng); Zhao, QZ (Zhao, Qiangzhong); Zhao, MM (Zhao, Mouming)*; Yang, B (Yang, Bao); Wu, N (Wu, Na); Qian, YL (Qian, Yiling)

Source: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES  Volume: 10   Issue: 4   Pages: 558-563   DOI: 10.1016/j.ifset.2009.07.006   Published: OCT 2009 排名4 通讯作者

7     Title: Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry

Author(s): Ren, J (Ren, Jiaoyan); Zhao, M (Zhao, Mouming)*; Shi, J (Shi, John); Wang, J (Wang, Jinshui); Jiang, Y (Jiang, Yueming); Cui, C (Cui, Chun); Kakuda, Y (Kakuda, Yukio); Xue, SJ (Xue, Sophia Jun)

Source: FOOD CHEMISTRY  Volume: 108   Issue: 2   Pages: 727-736   DOI: 10.1016/j.foodchem.2007.11.010   Published: MAY 15 2008 排名2 通讯作者

8     Title: Effect of ultrasonic treatment on the recovery and DPPH radical scavenging activity of polysaccharides from longan fruit pericarp

Author(s): Yang, B (Yang, Bao); Zhao, MM (Zhao, Mouming)*; Shi, J (Shi, John); Yang, N (Yang, Ning); Jiang, YM (Jiang, Yueming)

Source: FOOD CHEMISTRY  Volume: 106   Issue: 2   Pages: 685-690   DOI: 10.1016/j.foodchem.2007.06.031   Published: JAN 15 2008 排名2 通讯作者

9     Title: Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

Author(s): Sun, WZ (Sun, Weizheng); Zhou, FB (Zhou, Feibai); Sun, DW (Sun, Da-Wen); Zhao, MM (Zhao, Mouming)*

Source: FOOD AND BIOPROCESS TECHNOLOGY  Volume: 6  Issue: 7  Pages: 1703-1712  DOI: 10.1007/s11947-012-0823-8 Published: JUL 2013 排名4通讯作者

10   Title: Phenolics from hull of Garcinia mangostana fruit and their antioxidant activities

Author(s): Yu, LM (Yu, Limei); Zhao, MM (Zhao, Mouming)*; Yang, B (Yang, Bao); Zhao, QZ (Zhao, Qiangzhong); Jiang, YM (Jiang, Yueming)

Source: FOOD CHEMISTRY  Volume: 104  Issue: 1  Pages: 176-181  DOI:10.1016/j.foodchem.2006.11.018 Published:2007排名2 通讯作者