赵元晖

发布者:鞠磊发布时间:2015-03-07浏览次数:5733

赵元晖,男,博士,教授,研究生导师,院长助理

山东省生物发酵产业协会和山东省特殊医学用途配方食品产业技术创新战略联盟理事,food functionfood bioscience等杂志的审稿专家。一直从事水产食品加工与保藏的基础研究与应用工作,并在2015年去美国康奈尔大学(Cornell University)进行访学交流。曾担任水产企业技术顾问、技术副总。承担国家、省市级科研项目和横向课题30余项,出版学术专著1部,发表学术论文50余篇,发明专利31项(授权12项)。获“2017年海洋工程科学技术奖二等奖”、“2016年海 洋科技技术奖一等奖”等。

联系电话:0532-8203240018661746860

邮箱:zhaoyuanhui@ouc.edu.cn

一、主要研究方向

主要研究方向:新型水产食品研发水产生物活性物质研究

以低值水生生物资源为原料,运用新型食品加工技术和生物技术手段,开发高端水生生物制品及新型水产食品。

二、主持或参加科研项目(课题)及人才计划项目情况

1. 国家重点研发计划蓝色粮仓子课题,水产品蒸煮加工中风味形成的分子机制(2018YFD0901003)58万元2018-2022主持子课题

2. 国家重点研发计划子课题,水产品剥制前处理共性工艺技术与分级装备研发(2018YFD0700901)45万元,2018-2020主持子课题

3. 山东省科技攻关,复合鲟鱼糜及其制品产业化生产关键技术(2017GHY15128)20万元2017-2019主持

4. 山东省自然科学基金面上项目,载肽锌结合物的纳米复合体系构建及其促锌吸收机制的研究(ZR2019MC014),20万元2019-2022主持

5. 横向课题,食品养鲜前沿技术联合研究项目(20180229),30万元,2018-2019主持

6. 横向课题,食材真空保鲜技术研究项目(20190052),15万元,2019-2019主持

7. 横向课题,天然水产风味基料研发及其应用(20180074),10万元,2018-2022主持

8. 国家自然科学基金青年科学基金项目,31000830,鳕鱼皮中流感病毒神经氨酸酶抑制活性肽的研究,2011/01-2013/1221万元,已结题,主持

9. 国家自然科学基金青年科学基金项目,31401476,鳕鱼皮肽对光老化皮肤基质胶原降解的拮抗机制及活性中心结构解析,2015/01-2017/1226万元,已结题,参加

10. 国家自然科学基金面上项目,31371758,鯷鱼“肉因子”机制之纳米铁氧化物在胃肠道的形成和生物可利用性研究,2014/01-2017/1283万元,已结题,参加

11. 国家自然科学基金青年科学基金项目,31301420,水分散型天然虾青素/核酸/壳聚糖纳米复合体的研究,2014/01-2016/1221万元,已结题,参加

12. 国家自然科学基金面上项目,31270038Maillard 反应修饰肽的定向制备及其抗氧化构效关系研究,2013/01-2016/1280万元,已结题,参加

13. 国家自然科学基金青年科学基金项目,31101379,鱼鳞蛋白肽-钙螯合物的有效制备、结构表征及其促钙吸收效果与机制研究,2012/01-2014/1226万元,已结题,参加

14. 国家自然科学基金面上项目,31771919,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,2018/01-2021/1260万元,在研,参加

15. 国家自然科学基金青年科学基金项目,30901121Maillard反应修饰的鲢鱼寡肽抗氧化活性及其结构特征研究,2010/01-2012/1218万元,已结题,参加

16. 山东省自然科学基金面上项目,ZR2015CM011,锌离子结合肽的类蛋白反应定向修饰及其构效关系研究,2015-201717万,结题,主持

17. 江苏省“双创计划” 资助项目,2017-20205万,在研,主持

18. 山东省自然科学基金,ZR2010CQ001,海参蛋白酶解物的plastein反应修饰与ACE抑制活性研究,2010-20135万,结题,主持

19. 农业部实验室开放基金,NYJG201301,罗非鱼鱼鳞乳酸菌发酵物增强骨密度功能研究,2013-20151.5万,结题,主持

20. 横向项目,一种蛤蜊夹心鱼丸及其制作方法,1.5万,主持

21. 国家科技支撑计划重点项目,“生鲜农产品现代物流保鲜技术研究”子课题-生鲜海水产品现代物流保鲜技术研究,结题,参加

22. 农业部“948”项目,2011-Z26,淡水鱼糜制品组织重组及凝胶增强核心技术,结题,参加

23. 山东省科技攻关项目,海洋生物活性肽的研制及应用,结题,参加

24.  “863”项目,计算机辅助控制鳕鱼皮胶原蛋白活性肽定向制备技术研究,结题,参加

25. 山东省中优秀青年科学家科研奖励基金,鳕鱼皮胶原蛋白的壳聚糖与酶法复合改性研究,结题,参加

26. 广东省产学研合作重点项目子课题,牡蛎系列工程化食品的研制,结题,参加

27. 天津市农业科技成果转化与推广项目,天津市主要经济鱼类超市食品的研究技术与开,结题,参加

28. 青岛市项目,海参活性肽工程化制备关键技术研发及产业化,在研,参加

29. 横向项目,纳米牡蛎硒和锌复合制剂研发及其活性评价,在研,参加

30. 国家自然科学基金-联合基金项目,海洋药物与生物制品研究方向五:海洋创新药物研究开发,结题,参加

三、代表性研究成果和学术奖励情况(*代表通讯作者)

1. Chen Gong, Yujin Li, Ruichang Gao, Feng Xiao, Xiaodong Zhou, Haiyan Wang, He Xu, Ruihong Wang, Pan Huang, Yuanhui Zhao*. Preservation of sturgeon using a photodynamic non-thermal disinfection technology mediated by curcumin, Food Bioscience, 2020, DOI: 10.1016/j.fbio.2020.100594

2. Qiufeng Feng, Suisui Jiang, Feng Xiao, Xiaodong Zhou, Haiyan Wang, Yujin Li, Jinmei Wang, Shuwei Tang, Yiping Chen, Yuanhui Zhao*. Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak, Food Science & Nutrition, 2020, DOI: 10.1002/fsn3.1483

3. Fan Zhang, Suisui Jiang, Xue Feng, Runfang Wang, Mingyong Zeng*, Yuanhui Zhao*. Physicochemical state and in vitro digestibility of heat treated water-soluble protein from Pacific oyster (Crassostrea gigas), Food Bioscience, 2020, 34:1-8. IF:3.22

4. Shuwei Tang, Guangxin Feng, Wenxuan Cui, Ruichang Gao, Fan Bai, Jinlin Wang, Yuanhui Zhao*, Mingyong Zeng*. Effect of α-tocopherol on the physicochemical properties of sturgeon surimi during frozen storage, Molecules, 2019, 24(4): Article 710. IF:3.089

5. Shuwei Tang, Guangxin Feng, Ruichang Gao, Jiaoyan Ren, Xiaodong Zhou, Haiyan Wang, He Xu, Yuanhui Zhao*, Mingyong Zeng*. Thermal Gel Degradation (Modori) in Sturgeon (Acipenseridae) Surimi Gels, Journal of Food Science, 2019,84(12): 3601-3607.

6. Jianpeng Li#, Chen Gong#, Zaiyang Wang, Ruichang Gao, Jiaoyan Ren, Xiaodong Zhou, Haiyan Wang, He Xu, Feng Xiao, Yuhui Cao, Yuanhui Zhao*. Oyster-Derived Zinc-Binding Peptide Modified by Plastein Reaction via Zinc Chelation Promotes the Intestinal Absorption of Zinc. Mar. Drugs, 2019, 17:341-358.

7. Runfang Wang, Suisui Jiang, Yujin Li, Yunsheng Xu, Tietao Zhang, Fan Zhang, Xue Feng, Yuanhui Zhao*, Mingyong Zeng*. Effects of High Pressure Modification on Conformation and Digestibility Properties of Oyster Protein. Molecules, 2019, 24(18):Article 3273.

8. Suisui Jiang, Mingyong Zeng*, Yuanhui Zhao*, Haohao Wu, Fan Zhang. Nano-complexation ofε-poly-L-lysine with DNA: Improvement of antimicrobial activity under high phosphate conditions. International Journal of Biological Macromolecules, 2019,127:349-356.IF:4.784

9. Suisui Jiang, Li Liu, Jinjin Xu, Mingyong Zeng*, Yuanhui Zhao*. Amino acid composition and digestibility of Pacific oyster (Crassostrea gigas) proteins isolated from different parts. LWT-Food Science and Technology, 2019,116: Article 108591. IF:3.714

10. Xue Feng, Suisui Jiang, Fan Zhang, Runfang Wang, Yuanhui Zhao*, Mingyong Zeng*. Siderophore (from Synechococcus sp. PCC7002)-Chelated Iron Promotes Iron Uptake in Caco-2 Cells and Ameliorates Iron Defificiency in Rats. Marine Drugs, 2019,17:709-720. IF:3.772

11. Ruihong Wang, Ruichang Gao, Feng Xiao, Xiaodong Zhou, Haiyan Wang, He Xu, Chen Gong , Pan Huang, Yuanhui Zhao*.Effect of chicken breast on the physicochemical properties of unwashed sturgeon surimi gels. LWT-Food Science and Technology, 2019,113:Article 108306.

12. Zhen Wang, Suisui Jiang, Yuanhui Zhao*,Mingyong Zeng*. Synthesis and characterization of hydroxyapatite nano-rods from oyster shell with exogenous surfactants. Materials Science & Engineering C, 2019, 105: Article 110102IF:4.959

13. Zhenlian Han, Min Yang, Xiaodan Fu, Meng Chen, Qian Su, Yuanhui Zhao*,Haijin Mou*. Evaluation of Prebiotic Potential of Three Marine Algae Oligosaccharides from Enzymatic Hydrolysis. Mar. Drugs, 2019, 17:173-190.

14. Yuanhui Zhao, Wenwen Du, Haohao Wu, Miaomiao Wu, Zunying Liu*. Chitosan/sodium tripolyphosphate nanoparticles as efficient vehicles for enhancing cellular uptake of fish derived peptide. Journal of Food Biochemistry, 2018, 111:730-737.

15. Jianpeng Li, Yiping Chen, Ning Yuan, Mingyong Zeng*, Yuanhui Zhao*, Rilei Yu, Zunying Liu, Haohao Wu, Shiyuan Dong. A Novel Natural Influenza A H1N1 Virus Neuraminidase Inhibitory Peptide Derived from Cod Skin Hydrolysates and Its Antiviral Mechanism. Marine drugs, 2018,16(10):377-390.

16. Shuwei Tang, Shiyuan Dong, Ming Chen, Mingyong Zeng, Ruichang Gao, Shengjun Chen, Yuanhui Zhao*, Zunying Liu, Bowen Sun. Preparation of the fermentation solution of grass fish bones and its calcium bioavailability in rats, Food & Function, 2018, 9: 4135-4142.

17. Suisui Jiang, Yuanhui Zhao*, Qingqing Shen, Xiaojie Zhu, Shiyuan Dong, Zunying Liu, Haohao Wu, Mingyong Zeng, Modification of ACE-inhibitory peptides from Acaudina Molpadioidea using plastein reaction and examination of its mechanism, Food Bioscience, 2018,26:1-7.

18. Jianpeng Li, Zunying Liu, Yuanhui Zhao*, Xiaojie Zhu, Rilei Yu, Shiyuan Dong, Haohao Wu, Novel natural angiotensin converting enzyme (ACE)-inhibitory peptides derived from sea cucumber-modified hydrolysates by adding exogenous proline and a study of their structure-activity relationship, Marine drugs, 2018,16(8):271-283.

19. Tao Zhang, Xueqian Xin, Yong Xue*, Yuanhui Zhao*, Changhu Xue, Reduction of formaldehyde residues induced by the thermal decomposition of trimethylamine oxide during the processing and storage of jumbo squid (Dosidicus gigas), 2018, 97: 676–683.

20. Xinwei Gao, Jianan Sun, Zhen Liu, Wen-Can Huang, Francesco Secundo, Yuanhui Zhao*, Changhu Xue, Xiangzhao Mao*, Highly efficient preparation of free all-trans-astaxanthin from Haematococcus pluvialis extract by a rapid biocatalytic method based on crude extracellular enzyme extract. International Journal of Food Science and Technology, 2019, 54(2):376-386.

21. CAO Yuhui; ZHANG Juanjuan; WANG Zaiyang; ZHAO Yuanhui*, Separation and Identification of Oyster Peptide Modified by Plastein Reaction and Characterization of Peptide-zinc Complexes, Chemical Journal of Chinese Universities, 2018,39(3): 470~475

22. SHEN Qingqing, ZENG Mingyong, ZHAO Yuanhui*, Modification of Acaudina Molpadioides hydrolysates by plastein reaction and preparation of ACE inhibitory peptides, Chemical Journal of Chinese Universities, 2014, 35(5):965-970

23. WANG Hai-Tao, WANG Wei, CHEN Ming, YUAN Ning, ZHAO Yuan-Hui*, Mao Xiang-Zhao*, Active Peptide from Acetes Chinesis with Inhibitory Activity on Neuraminidase of Influenza Virus, Chemical Journal of Chinese Universities, 2013, 34(11): 2540-2545

24. Zhao Yuan-Hui*Li Ba-FangMa Jing-JunDong Shi-YuanLiu Zun-YingZeng Ming-Yong*, Purification and Synthesis of ACE Inhibitory Peptide from Acaudina molpadioidea Protein Hydrolysate, Chemical Journal of Chinese Universities, 2012, 33(2):308-312

25. Yuanhui Zhao, Mingyong Zeng*, Xia Li, Purification and Biochemical Characterization of Trypsin Inhibitor from Oyster, Advanced Materials Research2012, 577:119-124

26. Yuanhui Zhao, Bafang Li, Shiyuan Dong, Zunying Liu, Xue Zhao, Jingfeng Wang, Mingyong Zeng*, A novel ACE inhibitory peptide isolated from Acaudina molpadioidea hydrolysate. Peptides, 2009, 30: 1028-1033

27. Zhao Yuanhui, Li Bafang, Liu Zunying, Dong Shiyuan, Zhao Xue, Zeng Mingyong*, Antihypertensive effect and purification of an ACE inhibitory peptide from sea cucumber gelatin hydrolysateProcess Biochemistry2007, 42(12): 1586-1591.

28. 唐淑玮,高瑞昌,曾名湧,冯秋凤,陈依萍,赵元晖*,鲟鱼鱼糜凝胶形成过程中的物理化学变化,食品科学,2019,40(7):82-87.

29. 唐淑玮,高瑞昌,赵元晖*,曾名湧,冯秋凤,陈依萍,鲟鱼鱼糜漂洗工艺优化及其对品质的影响,渔业科学进展2019, 40(1): 155-160.

30.  张娟娟, 刘尊英, 董士远, 毛相朝, 赵元晖*, 锌离子结合类蛋白反应修饰肽的稳定性研究, 现代食品科技, 2015, 31(9):150~154

31. 陈铭, 陈胜军陈坤刘尊英董士远孙博文毛相朝赵元晖*, 肠膜明串珠菌发酵草鱼骨酶解液工艺条件的优化, 中国海洋药, 2015, 34(3): 46~52

32.  王海涛, 李英放, 王伟,陈铭, 苑宁, 赵元晖*, 毛相朝*, 不同水产原料中抑制流感病毒神经氨酸酶活性多肽的研究, 中国海洋药物, 2013, 32(2):53~58

33.  苑宁, 曾名湧,高风正, 郭晓敏, 王海涛,赵元晖*, 王伟*, 自鳕鱼皮中制备流感病毒神经氨酸酶抑制活性肽, 中国海洋药物,2012, 31(4):1~7

34. 赵元晖,李八方,刘艺杰,耿娟,曾名湧*,食源性ACE抑制肽体外活性检测方法的改进及应用,中国海洋药物,2009, 28(4)5-8

35.  朱晓杰,曾名湧,马桂兰,赵元晖*,刘尊英,董士远,海地瓜蛋白酶解物类蛋白反应修饰及其对ACE活性的影响,中国海洋药物,2011, 30(6):6-12

36.  吴海滨,刘尊英,曾名湧,赵元晖*,董士远,米曲霉发酵鳕鱼皮制取低分子肽条件的优化及活性的研究,食品与发酵工业,2011,37(4):110-114

37. 赵元晖,李八方,曾名湧*,董士远,刘尊英,一种低值海参蛋白酶解物降血压活性的研究, 渔业现代化, 2009,36(1):56-59

38. CHEN Da#, LIU Zunying#, HUANG Wenqian, ZHAO Yuanhui, DONG Shiyuan, ZENG Mingyong*, Purification and characterization of a zinc-binding peptide from oyster protein hydrolysate, Journal of Functional Foods, 2013, 5(2): 689-697

39. Haohao Wu, Suqin Zhu, Mingyong Zeng*, Zunying Liu, Shiyuan Dong, Yuanhui Zhao, Hai Huang, Y. Martin Lo, Enhancement of Non-heme Iron Absorption by Anchovy (Engraulis japonicus) Muscle Protein Hydrolysate Involves a Nanoparticle-mediated Mechanism, Journal of Agricultural and Food Chemistry, 2014, 62(34): 8632-8639

40. Haohao Wu, Zunying Liu, Shiyuan Dong, Yuanhui Zhao, Hai Huang, Mingyong Zeng*, Formation of Ferric Oxyhydroxide Nanoparticles Mediated by Peptides in the Anchovy (Engraulis japonicus) Muscle Protein Hydrolysate, Journal of Agricultural and Food Chemistry, 2013, 61(1): 219-224

41. Haohao Wu, Zunying Liu, Yuanhui Zhao, Mingyong Zeng*, Enzymatic Preparation and Characterization of Iron-chelating Peptides from Anchovy (Engraulis japonicus) Muscle Protein, Food Research International, 2012, 48(2): 435-441

、发明专利

1. 一种鲟鱼光动力冷杀菌保鲜方法201910426687.8.

2. 一种脱脂南极磷虾发酵奶啤的制备方法ZL201811448726.6.

3. 一种酒糟鲟鱼的制备方法201810013007.5.

4. 一种鲟鱼头调味料的制备方法201810825911.6.

5. 一种不漂洗复合鲟鱼糜及凝胶制品的制备方法201811272413.X.

6. 一种鲟鱼鱼堡的制备方法201711222459.6.

7. 一种鲟鱼鱼糜的制备方法201711222169.1.

8. 一种胶原蛋白海绵包装, 2017.10.31,中国,ZL201720269239.8

9. 一种水产品复合保鲜剂及其使用方法,2014.1.8, 中国,ZL201210144215.1

10. 一种海鲜果冻及其制备方法,2013.6.12, 中国,ZL 201010583211.4

11. 一种抗冻性的淡水鱼鱼糜及其制作方法, 2012.10.24, ZL 201110149004.2

12. 一种半干鱼片的加工方法, 2012.10.3, 中国,ZL 201110004233.5

13. 一种蛤蜊夹心鱼丸及其制作方法,2012.8.22, 中国,ZL 201010141419.0

14. 一种生鲜水产品冰点调节剂及其使用方法, 2012.6.6ZL 201010278851.4

15. 一种改性鱼皮胶原蛋白及制备方法, 2012.3.28, 中国,ZL 201010227820.6

16. 一种可食性包装膜的制备方法, 2011.11.9, 中国,ZL 201010227816.X

17. 一种血管紧张素酶抑制肽体外活性的检测方法, ZL 200710114915.5

18. 一种能抑制血管紧张素酶活性的寡聚肽的制备方法, ZL 200610044483.0

、获得学术奖励

(1) 赵元8/9, 海洋食品的生物制造关键技术与应用,国家海洋局,海洋工程科学技术奖,二等奖,2016

(2) 赵元11/13, 水生生物胶原蛋白研究开发及产业化, 国家海洋局,海洋科学技术奖,一等奖,2015

(3) 赵元晖(第一位),正大杯全国高校学生畜禽产品加工创意大赛优秀指导教师,一等奖,2017

(4)赵元晖(第一位),第十五届中国海洋大学大学生科技成果表彰优秀指导教师奖,2013

(5) 赵元晖(第一位),第八届“挑战杯”山东省大学生创业计划竞赛指导教师,二等奖,2013

(6) 赵元晖(第四位),中国海洋大学第八届优秀教学成果,二等奖,2010

、英文专著

 英文专著《Marine Proteins and Peptides》,2013,参编

、教材编写

1.《食品保藏与加工工艺实验指导》,精品课配套教材,2014副主编

2.《卓越工程师工程实践手册》,2017,参编

3.《功能性食品》教材,2018,修订