羅永康_默認(rèn)分類_專家名師_食品伙伴網(wǎng)學(xué)習(xí)中心

姓名：羅永康	性別：男
民族：漢族	出生年份：1964
最高學(xué)歷：研究生	學(xué)位：博士
學(xué)習(xí)工作經(jīng)歷：　　1983.9—1987.7：本科畢業(yè)于浙江農(nóng)業(yè)大學(xué)（現(xiàn)浙江大學(xué)）畜牧專業(yè)。　　1987.9—1990.7：碩士畢業(yè)于東北農(nóng)業(yè)大學(xué)畜產(chǎn)品加工專業(yè)。　　1993.9—1996.6：博士畢業(yè)于東北農(nóng)業(yè)大學(xué)動物食品科學(xué)專業(yè)。　　1996—1997：在日本中央水產(chǎn)研究所從事海洋資源功能成分研究（聯(lián)合國大學(xué)特別研究員）　　1998-2000：在日本中央水產(chǎn)研究所從事魚肉蛋白質(zhì)功能特性研究(日本科技廳特別研究員)。　　1990.9-2003：中國農(nóng)業(yè)大學(xué)食品科學(xué)與營養(yǎng)工程學(xué)院，助教、講師、副教授。　　2004—至今：中國農(nóng)業(yè)大學(xué)食品科學(xué)與營養(yǎng)工程學(xué)院，教授，博士生導(dǎo)師。　　現(xiàn)任職務(wù)（社會兼職等）：　　中國畜產(chǎn)品加工研究會常務(wù)理事，生化與綜合利用分會副會長；中國水產(chǎn)學(xué)會水產(chǎn)加工和綜合利用專業(yè)委員會委員；中國水產(chǎn)流通與加工行業(yè)專家委員會委員；中國海洋水產(chǎn)品加工制造產(chǎn)業(yè)技術(shù)創(chuàng)新戰(zhàn)略聯(lián)盟專家技術(shù)委員會委員。　　主要研究方向：　　水產(chǎn)資源高效利用技術(shù)與理論研究；水產(chǎn)品貯藏保鮮與質(zhì)量控制技術(shù)；畜水產(chǎn)品原料中功能成分的分離提取及功能特性的研究；動物源蛋白改性和蛋白重組技術(shù)；畜水加工副產(chǎn)物高值化利用技術(shù)研究與產(chǎn)品開發(fā)；畜水產(chǎn)品深加工技術(shù)與產(chǎn)品開發(fā)。

　　國家大宗淡水魚產(chǎn)業(yè)技術(shù)體系加工研究室保鮮流通與質(zhì)量控制崗位專家；

　　國家自然科學(xué)基金項目“牛乳發(fā)酵過程中乳蛋白過敏原變化規(guī)律及機(jī)制研究”、“牛乳發(fā)酵過程中乳蛋白過敏原變化規(guī)律及機(jī)制研究”、“牛乳發(fā)酵過程中乳蛋白過敏原變化規(guī)律及機(jī)制研究”、“基于多糖修飾作用的低值魚肉蛋白功能調(diào)控研究”

　　科技部、教育部項目：“基于乳酸菌發(fā)酵的乳蛋白過敏原變化規(guī)律及調(diào)控機(jī)制研究”、“骨血產(chǎn)品開發(fā)及產(chǎn)業(yè)化示范”、“海洋動物蛋白精深加工關(guān)鍵技術(shù)研究與產(chǎn)業(yè)化示范”、“功能因子生物活性穩(wěn)態(tài)化技術(shù)研究”、“乳蛋白基料在嬰兒奶粉加工過程中的質(zhì)量變化”、“營養(yǎng)配餐（水產(chǎn)品）研究與示范”；

　　省市科技廳及企業(yè)項目：“糖基化反應(yīng)改善魚肉蛋白功能特性”、“血液深加工生物產(chǎn)品開發(fā)”、“初乳中活性成分分離及質(zhì)量控制”、“基于水生生物為原料的功能蛋白研究與開發(fā)”、“水產(chǎn)品加工副產(chǎn)物高值化利用關(guān)鍵技術(shù)研究與產(chǎn)品開發(fā)”、“海洋蛋白多肽開發(fā)及產(chǎn)業(yè)化生產(chǎn)”、“人工養(yǎng)殖鱷魚資源綜合利用技術(shù)研究與產(chǎn)品開發(fā)”等項目。

　　主編《水產(chǎn)食品安全標(biāo)準(zhǔn)化生產(chǎn)》，中國農(nóng)業(yè)大學(xué)出版社，2006；副主編《現(xiàn)代乳品工業(yè)手冊》，中國輕工出版社，2004。在國內(nèi)外刊物發(fā)表學(xué)術(shù)論文200余篇，其中SCI收錄的論文70多篇。近3年發(fā)表的主要論文有：

　　Hong, H., Luo, Y., Zhou, Z., Bao, Y., Lu, H., Shen, H. (2013). Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage. Food Chemistry, 138(2-3), 1476-1482.

　　You, J., Luo, Y., Shen, H. (2013). Functional Properties of Water-soluble Proteins from Silver Carp (Hypophthalmichthys molitrix) Conjugated with Five Different Kinds of Sugar. Food and Bioprocess Technology, 6(12), 3596-3603.

　　Zhu, S., Luo, Y., Hong, H., Feng, L., Shen, H. (2013). Correlation Between Electrical Conductivity of the Gutted Fish Body and the Quality of Bighead Carp (Aristichthys nobilis) Heads Stored at 0 and 3° C. Food and Bioprocess Technology, 6(11), 3068-3075.

　　Bao, Y., Luo, Y., Zhang, Y., Shen, Y., Shen, H. (2013). Application of the global stability index method to predict the quality deterioration of blunt-snout bream (Megalobrama amblycephala) during chilled storage. Food Science and Biotechnology, 22(5), 1-5.

　　Liu, L., Luo, Y., Song, Y., Shen, H., Hong, H. (2013). Study on Gel Properties of Silver Carp (Hypophthalmichthys molitrix) and White Croaker (Argyrosomus argentatus) Blended Surimi at Different Setting Conditions. Journal of Aquatic Food Product Technology, 22(1), 36-46.

　　Lu, W., Hu, S., Luo, Y., Wang, H., Shen, H. (2013). The Relationship Between Electric Impedance and Quality Parameters of Ungutted and Gutted Common Carp (Cyprinus carpio) Stored at 4 degrees C. Journal of Aquatic Food Product Technology, 22(3), 219-225.

　　Wang, H., Luo, Y., Shen, H. (2013). Effect of frozen storage on thermal stability of sarcoplasmic protein and myofibrillar protein from common carp (Cyprinus carpio) muscle. International Journal of Food Science & Technology, 48(9), 1962-1969.

　　You, J., Luo, Y., Shen, H. (2013). Effect of heat treatment and lyophilization on the physicochemical properties of water-soluble proteins from silver carp (Hypophthalmichthys molitrix). Journal of Food Biochemistry, 37(5), 604-610.

　　You, J., Luo, Y., Shen, H. (2013). Functional Properties of Water-Soluble Proteins from Silver Carp (Hypophthalmichthys molitrix) at Different pHs. Journal of Aquatic Food Product Technology, 22(5), 487-495.

　　Li, Z., Luo, Y., Feng, L., Liao, P. (2013). Effect of Maillard reaction conditions on antigenicity of β-lactoglobulin and the properties of glycated whey protein during simulated gastric digestion. Food and Agricultural Immunology, 24(4), 433-443.

　　Hong, H., Luo, Y., Zhou, Z., Shen, H. (2012). Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4° C. Food Chemistry, 133(1), 102-107.

　　Hong, H., Luo, Y., Zhu, S., Shen, H. (2012). Application of the general stability index method to predict quality deterioration in bighead carp (Aristichthys nobilis) heads during storage at different temperatures. Journal of Food Engineering, 113(4), 554-558.

　　Hong, H., Luo, Y., Zhu, S., Shen, H. (2012). Establishment of quality predictive models for bighead carp (Aristichthys nobilis) fillets during storage at different temperatures. International Journal of Food Science & Technology, 47(3), 488-494.

　　Li, K., Bao, Y., Luo, Y., Shen, H., Shi, C. (2012). Formation of Biogenic Amines in Crucian Carp (Carassius auratus) during Storage in Ice and at 4° C. Journal of Food Protection?, 75(12), 2228-2233.

　　Li, X., Luo, Y., You, J., Shen, H., Du, J. (2012). In vitro antioxidant activity of papain-treated grass carp (Ctenopharyngodon idellus) protein hydrolysate and the preventive effect on fish mince system. International Journal of Food Science & Technology, 47(5), 961-967.

　　Shi, C., Cui, J., Lu, H., Shen, H., Luo, Y. (2012). Changes in biogenic amines of silver carp (Hypophthalmichthys molitrix) fillets stored at different temperatures and their relation to total volatile base nitrogen, microbiological and sensory score. Journal of the Science of Food and Agriculture, 92(15), 3079-3084.

　　Song, Y., Luo, Y., You, J., Shen, H., Hu, S. (2012). Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage. Journal of the Science of Food and Agriculture, 92(1), 197-202.

　　You, J., Pan, J., Shen, H., Luo, Y. (2012). Changes in Physicochemical Properties of Bighead Carp (Aristichthys mobilis) Actomyosin by Thermal Treatment. International Journal of Food Properties, 15(6), 1276-1285.

　　Zhang, L., Luo, Y., Hu, S., Shen, H. (2012). Effects of Chitosan Coatings Enriched with Different Antioxidants on Preservation of Grass carp ( Ctenopharyngodon Idellus) During cold Storage. Journal of Aquatic Food Product Technology, 21(5), 508-518.

　　Liu, X., Luo, Y., Li, Z. (2012). Effects of pH, temperature, enzyme-to-substrate ratio and reaction time on the antigenicity of casein hydrolysates prepared by papain. Food and Agricultural Immunology, 23(1), 69-82.

　　Sun, Q., Luo, Y., Shen, H., Li, X., Yao, L. (2012). Purification and characterisation of a novel antioxidant peptide from porcine haemoglobin hydrolysate. International Journal of Food Science & Technology, 47(1), 148-154.

　　Pan, J., Shen, H., You, J., Luo, Y. (2011). Changes in physiochemical properties of myofibrillar protein from silver carp (Hypophthalmichthys mollitrix) during heat treatment. Journal of Food Biochemistry, 35(3), 939-952.

　　Song, Y., Liu, L., Shen, H., You, J., Luo, Y. (2011). Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food control, 22(3), 608-615.

　　Yao, L., Luo, Y., Sun, Y., Shen, H. (2011). Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness. Journal of Food Engineering, 107(2), 147-151.

　　You, J., Luo, Y., Shen, H., Song, Y. (2011). Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system. International Journal of Food Science and Technology, 46(12), 2467-2474.

　　Zhang, L., Li, X., Lu, W., Shen, H., & Luo, Y. (2011). Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage. Food control, 22(8), 1197-1202.

　　Zhang, L., Shen, H., Luo, Y. (2011). A nondestructive method for estimating freshness of freshwater fish. European Food Research and Technology, 232(6), 979-984.

　　Li, Z., Luo, Y., Feng, L. (2011). Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose. European Food Research and Technology, 233(3), 387-394.

　　Sun, Q., Luo, Y. (2011). Effect of Maillard reaction conditions on radical scavenging activity of porcine haemoglobin hydrolysate–sugar model system. International Journal of Food Science & Technology, 46(2), 358-364.

　　Sun, Q., Luo, Y. (2011). Porcine hemoglobin hydrolysate prepared with pepsin: antioxidant activities and their mechanisms. International Journal of Food Properties, 14(4), 840-853.

　　Sun, Q., Luo, Y., Shen, H., Hu, X. (2011). Effects of pH, temperature and enzyme to substrate ratio on the antioxidant activity of porcine hemoglobin hydrolysate prepared with pepsin. Journal of Food Biochemistry, 35(1), 44-61.

　　Sun, Q., Shen, H., Luo, Y. (2011). Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobin. Journal of Food Science and Technology, 48(1), 53-60.

　　蔣妍, 熊佳, 余訓(xùn)培,羅永康. (2013). 草魚魚鱗蛋白酶解物對鰱魚魚丸貯藏及品質(zhì)特性的影響. 中國農(nóng)業(yè)大學(xué)學(xué)報(006), 164-169.

　　武華, 陰曉菲, 羅永康,沈慧星. (2013). 腌制鳙魚片在冷藏過程中品質(zhì)變化規(guī)律的研究. 南方水產(chǎn)科學(xué), 9(4), 70-75.

　　史策, 韓烽烽, 劉鵬, 徐萍,羅永康. (2013). 鰱魚肉蛋白酶解產(chǎn)物功能特性的研究. 中國食物與營養(yǎng), 19(10), 25-28.

　　史策, 韓烽烽, 劉鵬, 徐萍,羅永康. (2013). 鱈魚和鲅魚魚肉蛋白酶解產(chǎn)物功能特性及抗氧化性. 肉類研究(8), 5-7.

　　陰曉菲, 范鴻冰, 鄭超, 余訓(xùn)培, 羅永康, 馮力更. (2013). 不同凍結(jié)方法對草魚魚片凍藏冷藏期間蛋白質(zhì)生化特性的影響. 中國農(nóng)業(yè)大學(xué)學(xué)報(006), 158-163.

　　包玉龍, 陳孫福, 羅永康. (2012). 酸法和酶法提取鱷魚皮膠原蛋白及性質(zhì)研究. 肉類研究(7), 1-4.

　　范鴻冰, 陳孫福, 洪惠, 羅永康. (2012). 鱷魚骨雙酶酶解產(chǎn)物的功能特性及其抗氧化活性. 食品與發(fā)酵工業(yè), 38(12), 78-82.

　　洪惠, 羅永康, 呂元萌, 劉棟, 尤娟. (2012). 酶法制備魚骨膠原多肽螯合鈣的研究. 中國農(nóng)業(yè)大學(xué)學(xué)報, 17(1), 149-155.

　　盧涵, 陳孫福, 羅永康. (2012). 鱷魚肉主要營養(yǎng)成分及與其他畜禽肉的比較. 肉類研究(7), 25-28.

　　盧涵, 李雪, 陳孫福, 羅永康. (2012). 鱷魚肉蛋白酶解產(chǎn)物抗氧化性的研究. 中國食物與營養(yǎng), 18(11), 63-65.

　　史策, 崔建云, 王航, 沈慧星,羅永康. (2012). 反復(fù)冷凍-解凍對鰱品質(zhì)的影響. 中國水產(chǎn)科學(xué), 19(1), 167-173.

　　周亞迪, 陳孫福, 包玉龍,羅永康. (2012). 鱷魚皮酶解產(chǎn)物功能特性及抗氧化活性. 肉類研究(12), 1-4.

　　廖萍, 羅永康, 李錚,劉曉宇. (2012). 德氏乳桿菌保加利亞亞種發(fā)酵對牛乳中β-酪蛋白抗原性的影響. 中國乳品工業(yè), 40(2), 4-7.

　　安然, 羅永康, 尤娟, 李雪,呂元萌. (2011). 草魚魚鱗蛋白酶解產(chǎn)物功能特性及其抗氧化活性. 食品與發(fā)酵工業(yè), 37(8), 76-80.

　　李雪, 羅永康, 呂元萌, 劉棟,吳蒙蒙. (2011). 鰈魚下腳料酶解產(chǎn)物的功能特性. 肉類研究(7), 5-7.

　　石徑, 羅永康, 黃辰, 呂元萌, 吳蒙蒙,劉棟. (2011). 乳清蛋白與凝膠化條件對魚糜凝膠特性的影響. 漁業(yè)現(xiàn)代化(3), 35-38.

　　尤娟, 沈慧星,羅永康. (2011). 糖基化反應(yīng)條件對鰱魚魚肉木瓜蛋白酶酶解產(chǎn)物清除 DPPH 自由基影響. 食品科技, 36(001), 2-4.

　　張麗娜, 羅永康, 李雪,沈慧星. (2011). 草魚魚肉電導(dǎo)率與鮮度指標(biāo)的相關(guān)性研究. 中國農(nóng)業(yè)大學(xué)學(xué)報, 16(4), 153-157.

　　劉曉宇, 李錚, 張穎, 布冠好,羅永康. (2011). 酶解對牛乳酪蛋白抗原性的影響. 中國乳品工業(yè), 39(002), 27-30.

　　山東省泰山學(xué)者藍(lán)色產(chǎn)業(yè)計劃領(lǐng)軍人才；“魚蛋白多肽生產(chǎn)關(guān)鍵技術(shù)研究與系列產(chǎn)品”、“新型乳制品加工關(guān)鍵技術(shù)集成創(chuàng)新與新產(chǎn)品開發(fā)”、“畜禽血液高值化利用關(guān)鍵技術(shù)研究與產(chǎn)業(yè)化生產(chǎn)”、“血液中免疫球蛋白和血紅素鐵的分離提取技術(shù)和產(chǎn)品開發(fā)”、“水產(chǎn)品加工副產(chǎn)物高值化利用關(guān)鍵技術(shù)研究與產(chǎn)品開發(fā)”及“高活性牛初乳產(chǎn)品的研究開發(fā)”等項目分獲教育部和省市科技進(jìn)步獎。已授權(quán)發(fā)明專利15項，通過省部級成果鑒定７項。

　　主講研究生《水產(chǎn)品加工技術(shù)研究進(jìn)展》課程；本科生《乳品工藝學(xué)》和《水產(chǎn)品加工工藝學(xué)》課程；

　　每年招1-2名博士, 2-3名碩士。

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