董士远

发布者:鞠磊发布时间:2014-03-17浏览次数:6656


董士远博士,教授,博士生导师。联系方式E-maildongshiyuan@ouc.edu.cn; 电话:0532-82032400

研究方向:水产食品蛋白质

研究领域:1)热加工水产食品的营养作用:通过模式美拉德反应、食品体系深入揭示美拉德反应修饰的水产食品蛋白质的肠道健康效应机制;2)水产食品的内源性危害物质糖基化晚期产物(AGEs)形成与控制:热加工导致美拉德反应修饰蛋白质形成的AGEs的分子机制与控制。围绕上述领域发表论文27篇,篇均引用25(Web of Science2019.1),入选ESI高被引论文1

曾先后到美国University of Massachusetts Amherst2010-20112015)、西班牙ICTAN-CSIC2013-2014)、美国Case Western Reserve University2019)访学与合作研究。与海尔、泰祥等知名企业开展广泛而深入的合作。

培养研究生21人,已毕业13人,其中2名研究生获得“研究生国家奖学金”。

一、近年主要科研项目

1) 国家重点研发“蓝色粮仓科技创新”课题:水产品加工过程中内源性安全危害因子的形成机制与控制策略,2018.12-2022子课题主持

2) 国家自然科学基金面上项目:糖基化鱼肉蛋白对肠道菌群发酵特性的影响及其机制研究,2018—2021主持

3) 云浮市新金山生物科技股份有限公司:低聚半乳糖肠道调节作用评价,2017-2018,主持

4) 国家自然科学基金面上项目Maillard反应修饰肽的定向制备及其抗氧化构效关系研究,2013-2016主持

5) 国家自然科学青年基金项目Maillard反应修饰的鲢鱼寡肽抗氧化活性及其结构特征研究,2010-2012主持

6) 国家“十二五”科技支撑计划:海洋水产食品加工技术研发与产业化示范,2012-2015,项目骨干

7) 山东省优秀中青年科学家科研奖励基金:酪蛋白与海藻酸钠相互作用及其对鱼油乳状液的稳定机制研究, 2012-2014主持

8) 青岛特种电冰箱有限公司:新型冰箱模块保鲜性能的评价,2013-2015主持

9) 青岛海尔智能技术研发有限公司:新型冰箱除味性能评价,2015-2016主持

10) 农业部水产品加工重点实验室资助开放课题:Maillard反应修饰的对虾肽对细胞氧化应激的调控作用研究, 2012-2013主持

二、近年主要学术论文

1) Modulation of gut microbiota by soybean 7S globulin peptide that involved lipopolysaccharide-peptide interaction. Journal of Agricultural and Food Chemistry, 2019 (Top期刊).

2) Pea Protein Isolate-Gum Arabic Maillard Conjugates Improves Physical and Oxidative Stability of Oil-in-Water Emulsions. Food Chemistry, 2019(Top期刊).

3) The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes. Food Hydrocolloids, 2019 (Top期刊).

4) Microbiome and butyrate production are altered in the gut of rats fed a glycated fish protein diet. Journal of Functional Foods, 2018 (Top期刊).

5) Modifications in gut microbiota and fermentation metabolites in the hindgut of rats after the consumption of galactooligosaccharide glycated with a fish peptide, Food & Function, 2018 (Top期刊).

6) Glycation of fish protein impacts its fermentation metabolites and gut microbiota during in vitro human colonic fermentation.Food Research International, 2018(SCI二区)

7) Influence of cooking methods on protein modification and in vitro digestibility of hairtail (Thichiurus lepturus) fillets. LWT - food science and technology, 2018 (SCI二区).

8) Preparation of a fermentation solution of grass fish bones and its calcium bioavailability in rats. Food & function, 2018 (Top期刊)

9) Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets. Food Research International, 2018 (SCI二区).

10) Chemical characterization of the glycated myofibrillar proteins from grass carp (Ctenopharyngodon idella) and its impacts on the human gut microbiota in vitro fermentation. Food & Function, 2017 (Top期刊).

11) Antioxidant balance and accumulation of advanced glycation end products after the consumption of standard diets including Maillard reaction products from silver carp peptides. Food & Function, 2016 (Top期刊).

12) Maillard Reaction of Shrimp by-products protein hydrolysate: Chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells.Food & Function, 2015 (Top期刊).

13) Effects of Silver carp antioxidant peptide on the lipid oxidation of Sierra fish fillets (Scomberomorus Niphonius) during frozen storage. Journal of Food Biochemistry, 2014 (SCI).

14) 草鱼肌原纤维蛋白-葡萄糖糖基化产物的理化特性及乳化特性研究.食品工业科技,2018.

15) 美拉德反应产物对肠道微生物影响的研究进展. 食品科学, 2017(EI收录).

16) 鲢鱼肽美拉德反应产物超滤组分的抗氧化活性研究.现代食品科技,2015(EI收录).

17) Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin-glucose Maillard reaction products. Food Research International. 2012(SCI二区).

18) Chemical and antioxidant properties of casein peptide and its glucose Maillard reaction products in fish oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 2011(Top期刊).

19) Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix).Food Chemistry2008Top期刊入选ESI高被引用论文,被引用191.

20) 牡蛎酶解产物美拉德反应条件优化及其产物风味特征分析. 食品科学,2015.

21) 姜汁对太平洋牡蛎(Crassostrea gigas)酶解液风味改善的研究.食品科学, 2014.