赵谋明

华南理工大学食品科学与工程学院教授

赵谋明教授，男，汉族，1964年9月生，湖南安化人，工学博士，博士生导师、硕士生导师。

人物经历

1986年7月毕业于华南工学院生物化工专业, 留校任教。

曾任华南理工大学轻工与食品学院副院长、国家重点学科--食品科学学科带头人。

学术兼职

中国粮油学会食品专业分会常务理事，中国农业工程学会农产品加工及贮藏工程分会常务理事，国家食品标准化委员会委员、中国发酵行业协会专家委员会委员、广东省科技战略专家、多个省部级重点实验室的学术委员会委员、广东省食品学会常务理事，国内多个期刊编委和国外期刊（如Food Chemistry, Journal of Agricultural and Food Chemistry等）特约审稿人。

参选院士

2023年8月31日，入选中国工程院2023年院士增选有效候选人。

研究方向

食品生物技术

学术成果

科研综述

在生物活性肽制备及功效活性、蛋白质结构与改性、蛋白乳浊体系、酶解机理及其酶解产物功能特性、食品发酵工程技术等应用基础及关键技术创新领域取得显著成绩，作为项目负责人，主持包括国家发展与改革委员会示范工程重大专项、国家“十二五”、“十一五”支撑计划项目、国家“863”项目、国家自然科学基金项目、广东省关键领域重大突破项目、广东省科技攻关项目以及横向课题项目等80多项，相关技术已有6项通过省部级成果鉴定，在此基础上开发的相关关键技术与产品在国内30多家大中型企业转化，并获得国家科技进步二等奖3项（排名第一2项；排名第二1项），省部级科技技术奖一等奖（4项，排名第一），产生了显著的社会经济效益。以第一作者或通讯作者发表的论文共400多篇，其中SCI、EI索引论文共208篇，其中A类（JCR SCI一区、二区）论文85篇，SCI索引论文单篇最高引用次数134次，H指数为28，进入国际农业科学家ESI排名前1%（42/4670，2016年）；获国家发明专利授权58件,获“中国专利优秀奖”1件；作为主编或副主编撰写了4部著作与教材。

科研项目

1.国家“863”计划专题课题：蛋白质生物转化及精制关键技术研究与开发（主承担），2013AA102201

2.国家支撑计划项目：早餐食品工业化关键技术及其产业化示范，2012BAD37B08

3.国家支撑计划项目：传统大豆发酵制品专用发酵剂生产，2012BAD34B03

4.国家自然科学基金项目：亚基解离、分子修饰改善植物蛋白功能特性的作用机理研究，31171783

5.国务院其他部委科技项目：几种南海特色海洋生物制品关键技术研发与应用示范，201305018

6.广东省级科技计划项目：大宗低值蛋白资源生物转化及精制关键技术研究与产业化，2012A080800014

7.广东省级科技计划项目：泛珠地区工业海洋微生物技术综合平台与应用，GD2012-D01-002

8.广东省级科技计划项目：功能性食品配料与保健食品关键技术创新中心，2012B090600025

9.广东省级科技计划项目：海洋生物活性肽的高效制备及其在临床营养品中的应用，2011A080403019

10.企业委托项目（无限极公司）：提升脑功能肽原料工艺开发，x2qsD8133940

11.企业委托项目（无限极公司）：牡蛎肽产业化生产研究，x2qsD8143720

12.企业委托项目：辣木全利用及产业化关键技术研究，x2skD8160860

学术论文

1.Ren Jiaoyan, Zhao Mouming*, Shi John, Wang Jinshui, Jiang Yueming, Cui Chun, Kakuda Yukio, Jun Xue Sophia. Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry (ESI高被引论文). Food Chemistry (IF : 4.052), 2008, 108, 727-736.

2.You Lijun, Zhao Mouming*, Regenstein Joe M., Ren jiaoyan. In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion (ESI高被引论文). Food Chemistry (IF: 4.052), 2011, 124, 188-194.

3.Liu Liya, Zhao Qiangzhong, Zhou Sumei, Zhao Mouming*. Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions. Food Hydrocolloids (IF: 3.858), 2016, 56, 303-310.

4.Zheng Lin, Dong Hongzhu, Su Guowan, Zhao Qiangzhong, Zhao Mouming*. Radical scavenging activities of Tyr-, Trp-, Cys- and Met-Gly and their protective effects against AAPH-induced oxidative damage in human erythrocytes. Food Chemistry (IF : 4.052), 2016, 197: 807-813.

5.Feng Yunzi, Cai Yu, Sun-Waterhouse Dongxiao, Cui Chun, Su Guawan, Lin Lianzhu, Zhao Mouming*. Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio? Food Chemistry (IF : 4.052), 2015, 187: 44-52.

6.Zhou Feibai, Sun Weizheng, Zhao Mouming*. Controlled Formation of Emulsion Gels Stabilized by Salted Myofibrillar Protein under Malondialdehyde (MDA)-Induced Oxidative Stress. Journal of Agricultural and Food Chemistry (IF: 2.912),2015, 63, 3766–3777.

7.Zheng Lin, Lin Lianzhu, Su Guowan, Zhao Qiangzhong, Zhao Mouming*. Pitfalls of using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay to assess the radical scavenging activity of peptides: Its susceptibility to interference and low reactivity towards peptides. Food Research International (IF: 3.182), 2015, 76: 359-365.

8.Chen Nannan, Lin Lianzhu, Sun Weizheng, Zhao Mouming*. Stable and pH-Sensitive Protein Nanogels Made by Self-Assembly of Heat Denatured Soy Protein. Journal of Agricultural and Food Chemistry (IF: 2.912), 2014, 62, 9553–9561.

9.Li Ying, Teng Zi, Parkin Kirk L., Wang Qin, Zhang Qingli, Luo Wei, Ma Deyun, Zhao Mouming*. Identification of Bioactive Metabolites Dihydrocanadensolide, Kojic Acid, and Vanillic Acid in Soy Sauce Using GC-MS, NMR Spectroscopy, and Single-Crystal X-ray Diffraction. Journal of Agricultural and Food Chemistry (IF: 2.912), 2014, 62, 8392–8401.

10.Zhao, Mouming, Zhu, Dashuai, Sun-Waterhouse, Dongxiao, Su, Guowan, Lin, Lianzhu, Wang, Xiao, Dong, Yi. In Vitro and In Vivo Studies on Adlay-Derived Seed Extracts: Phenolic Profiles, Antioxidant Activities, Serum Uric Acid Suppression, and Xanthine Oxidase Inhibitory Effects. Journal of Agricultural and Food Chemistry (IF: 2.912), 2014, 62: 7771-7778.

11.Qiu Chaoying, Sun Weizheng, Su Guowan, Cui Chun, Zhao Mouming*. Comparison of the conformational and nutritional changes of deamidated wheat gliadin by citric acid and hydrochloric acid. Journal of Cereal Science (IF: 2.402), 2014, 60: 143-150.

12.Chen Nannan, Zhao Qiangzhong, Sun Weizheng, Zhao Mouming*. Effects of Malondialdehyde Modification on the in Vitro Digestibility of Soy Protein Isolate. Journal of Agricultural and Food Chemistry (IF: 2.912), 2013, 61: 12139–12145.

13.You Lijun, Gao Qing, Feng Mengying, Yang Bao, Ren Jiaoyan, Gu Longjian, Cui Chun, Zhao Mouming*. Structural characterisation of polysaccharides from Tricholoma matsutake and their antioxidant and antitumour activities. Food Chemistry (IF : 4.052), 2013, 138: 2242–2249.

14.Liao Lan, Wang Qin, Zhao Mouming*. Functional, conformational and topographical changes of succinic acid deamidated wheat gluten upon freeze- and spray-drying: A comparative study. LWT - Food Science and Technology (IF: 2.711), 2013, 50: 177–184.

15.You Lijun, Ren Jiaoyan, Yang Bao, Regenstein Joe, Zhao Mouming. Antifatigue Activities of Loach Protein Hydrolysates with Different Antioxidant Activities. Journal of Agricultural and Food Chemistry (IF: 2.912), 2012, 60: 12324–12331.

16.Su Guowan, Cui Chun, Zheng Lin, Yang Bao, Ren Jiaoyan, Zhao Mouming*. Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS. Food Chemistry (IF : 4.052), 2012, 135: 479–485.

17.Long Zhao, Zhao Qiangzhong, Liu Tongxun, Kuang Wanmei, Xu Jucai, Zhao Mouming*. Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion. Food Research International (IF: 3.182), 2012, 49: 545–552.

18.Lin, Lianzhu, Lei, Fenfen, Sun, Da-Wen, Dong, Yi, Yang, Bao, Zhao, Mouming. Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities. Food Chemistry (IF : 4.052), 2012,134: 2021-2029.

19.Luo Wei, Wen Lingrong, Zhao Mouming*, Yang Bao, Ren Jiaoyan, Shen Guanglin, Rao Guohua. Structural identification of isomallotusinin and other phenolics in Phyllanthus emblica L. fruit hull. Food Chemistry (IF : 4.052), 2012, 132, 1527–1533.

20.Zheng Lin, Su Guowan, Ren Jiaoyan, Gu Longjian, You Lijun, Zhao Mouming*. Isolation and Characterization of an Oxygen Radical Absorbance Activity Peptide from Defatted Peanut Meal Hydrolysate and Its Antioxidant Properties. Journal of Agricultural and Food Chemistry (IF: 2.912), 2012, 60: 5431–5437.

获奖荣誉

长江学者奖励计划国务院政府特殊津贴专家，新世纪百千万人才工程国家级培养对象，“863”项目首席专家，第十届广东省丁颖科技奖获奖者。

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