钟建课题组在鱼皮明胶乳液应用领域取得系列进展

发布日期:2020-12-11 责任编辑:蔡霞本条信息已被查看了 98设置

2020年12月,亚博app在线下载食品学院钟建副研究员在食品科学顶尖综述杂志Trends in Food Science & Technology(IF=11.077,食品领域最高IF杂志)上发表题为“Gelatins as emulsifiers foroil-in-water emulsions: Extraction, chemical composition, molecular structure,and molecular modification”的论文。该论文是基于该课题组在鱼皮明胶领域近20篇SCI论文(包括5篇ESI高影响论文)基础上的系统总结。

随着中国人均水产品消费总量逐年稳步攀升,水产品加工供应链稳步增长。鱼类加工过程中会产生大量鱼类加工副产物(如鱼头、鱼皮、鱼骨、鱼鳞等),这些副产物占鱼体总重的60-70%。因此,如何高值化利用这些副产物,对于减少环境污染、提高鱼类资源的综合利用率,提高加工企业的经济效益均具有重要的意义。钟建副研究员课题组聚焦鱼皮明胶乳液应用研究。近3年内探索了以原子力显微镜技术为代表的鱼皮胶原蛋白/明胶结构加工与表征技术体系(Trends in Food Science & Technology, 87: 3-13, 2019;Trends in Food Science & Technology, 87: 14-25, 2019;Food Hydrocolloids, 93: 253-260, 2019;Chinese Chemical Letters, 31: 617-625, 2020),建立了用于鱼油包裹的微米级和毫米级多尺度制备体系(Food Hydrocolloids, 95: 326-335, 2019;ACS Applied Materials & Interfaces, 12(5): 6536-6545, 2020),明晰了鱼皮明胶结构、性质和乳液稳定性的相关规律(LWT - Food Science and Technology, 125: 109207, 2020);阐明了提取方法对鱼皮明胶结构、性质和乳液稳定性的影响规律(Food Chemistry, 328: 127114, 2020);构建了多种基于明胶的物理修饰和化学修饰方法(LWT - Food Science and Technology, 117: 108654, 2020;Food Chemistry, 308: 125597, 2020; Food Science and Human Wellness,9(3): 280-288, 2020;Food Chemistry, 309:125642, 2020; Food Science and Human Wellness, 9(4): 320-327, 2020;Food Hydrocolloids, 108: 106041, 2020;Food Chemistry, 336: 127686, 2021)。在这些系统工作的基础上,该综述总结了近年来课题组的研究主线“明胶来源-提取方法-化学组成-分子结构-分子修饰-界面层结构-乳液稳定性”(图1),为水产加工副产物高值化利用和鱼皮明胶乳化剂开发提供重要的理论基础和方向指导。

 

课题组聚焦鱼皮明胶结构表征、分子修饰与乳液应用的研究主线

Trends in Food Science & Technology, 106: 113-131,2020) 

钟建2015年7月进入亚博app在线下载食品学院工作,在学校“双一流”建设的大背景下,在“十二五”农业领域国家科技计划课题、国家重点研发计划、上海市科委仪器试剂专项、上海高水平地方高校创新团队和上海市高原学科经费的资助下,积极从之前的生物医用材料方向完全转到水产品加工与综合利用方向。担任了Trends in Food Science & Technology等9个SCI杂志的编辑、客座编辑、青年编委等。以通讯作者(学校为第一单位)发表SCI论文近40篇,总IF超过200;其中以唯一通讯作者发表中科院一区论文19篇和中国科技卓越行动计划SCI期刊论文3篇;第一主编Elsevier出版社英文专著1部。

此外,该课题组在人才培养方面也硕果累累。如,2014级本科生乔逸群以第一作者在ACS Applied Materials & Interfaces(IF=8.758,中科院一区)上发表研究论文1篇;2018级硕士生张婷已经以第一作者发表中科院一区6篇和中国科技卓越行动计划SCI期刊1篇;多名毕业生获得上海市优秀毕业生。 

部分相关成果:

[1] Ting Zhang, Jiamin Xu, Yangyi Zhang,Xichang Wang, José M. Lorenzo, JianZhong*. Gelatins as emulsifiers for oil-in-water emulsions: Extraction,chemical composition, molecular structure, and molecular modification. Trendsin Food Science & Technology, 106: 113-131, 2020. 中科院一区.

[2] Cuiping Shi, Yuning He, MengzhenDing, Yifen Wang, Jian Zhong*.Nanoimaging of food proteins by atomic force microscopy. Part I: components,imaging modes, observation ways, and research types. Trends in Food Science &Technology, 87: 3-13, 2019. 中科院一区. ESI高影响论文.

[3] Cuiping Shi, Yuning He, MengzhenDing, Yifen Wang, Jian Zhong*.Nanoimaging of food proteins by atomic force microscopy. Part II: applicationfor food proteins from different sources. Trends in Food Science & Technology,87: 14-25, 2019. 中科院一区. ESI高影响论文.

[4] Ting Zhang, Mengzhen Ding, NingpingTao, Xichang Wang, Jian Zhong*.Effects of surfactant type and preparation pH on the droplets and emulsionforms of fish oil-loaded gelatin/surfactant-stabilized emulsions. LWT -Food Science and Technology, 117: 108654, 2020. 中科院一区. ESI高影响论文.

[5] Mengzhen Ding, Ting Zhang, HuanZhang, Ningping Tao, Xichang Wang, JianZhong*. Gelatin molecular structures affect behaviors of fish oil-loadedtraditional and Pickering emulsions. Food Chemistry, 309: 125642, 2020. 中科院一区. ESI高影响论文.

[6] Tingting Wu, Mengzhen Ding, CuipingShi, Yiqun Qiao, Panpan Wang, Ruirui Qiao, Xichang Wang, Jian Zhong*. Resorbable polymer electrospun nanofibers: History,shapes and application for tissue engineering. Chinese Chemical Letters,31: 617-625, 2020. 中国科技卓越行动计划SCI期刊. ESI高影响论文. 

(供稿:食品学院)

(供稿:食品学院)
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