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教授

罗永康

发布日期:2017-08-03   浏览次数:

 

罗永康,中国农业大学食品科学与营养工程学院教授、博士、博士生导师。主要从事动物资源高效利用技术与理论研究,动物蛋白(肽)功能成分的制备与分离提取及功能特性的研究,畜水产品的贮藏保鲜与品质控制技术研究,畜水产品加工副产物高值化利用技术研究与产品开发。电话:010-62737385;13651120311;E-mail:luoyongkang@cau.edu.cn;通信地址:北京海淀区清华东路17号中国农业大学112信箱

 

学术兼职

山东省泰山学者蓝色产业计划专家,国家现代农业产业技术体系大宗淡水鱼加工研究室质量安全与营养品质评价岗位科学家,国家淡水鱼加工技术研发分中心(北京)主任,中国水产品流通加工协会第五、六届理事会专家委员会委员,中国水产学会水产加工和综合利用专业委员会委员;中国畜产品加工研究会常务理事,生化与综合利用分会副主任。

 

 教育经

1983.9-1987.7:浙江大学(原浙江农业大学)畜牧专业,获学士学位

1987.9 - 1990.7:东北农业大学动物食品科学专业,获硕士学位

1993.9 - 1996.6:东北农业大学动物食品科学专业,获博士学位

 

工作经历

1996-1997:日本中央水产研究所,联合国大学特别研究员。

1998-2000:日本中央水产研究所,日本科技厅特别研究员。

1990 -2004:中国农业大学食品科学与营养工程学院,助教、讲师、副教授。

2004-至今:中国农业大学食品科学与营养工程学院,教授,博士生导师。

 

研究领域及方向

畜水产品原料中功能成分的分离提取及功能特性的研究; 水产资源高效利用技术与理论研究;畜水产品贮藏保鲜与质量控制技术;动物源蛋白(肽)的开发与功能评价;畜水产品加工副产物高值化利用技术研究与产品开发; 畜水产品深加工技术与产品开发;

 

教授课程

主讲研究生课程:《水产品加工技术研究进展》;本科生课程:《乳品工艺学》和《水产品加工工艺学》;每年招1-2名博士, 2-3名硕士。

 

研究成果

(一)主要科研项目:

1、国家大宗淡水鱼产业技术体系加工研究室质量安全与营养品质评价岗位专家;

2、国家自然科学基金项目:淡水鱼贮藏过程鱼肉体系中肌苷酸变化规律及调控机制研究;牛乳发酵过程中乳蛋白过敏原变化规律及机制研究;牛乳发酵过程中乳蛋白过敏原变化规律及机制研究;牛乳发酵过程中乳蛋白过敏原变化规律及机制研究;基于多糖修饰作用的低值鱼肉蛋白功能调控研究。

3、国家科技支撑项目:水产品加工后贮运过程中品质控制与危害消减技术研究与示范;食品营养及生物活性物质的健康功能作用研究;骨血产品开发及产业化示范;海洋动物蛋白精深加工关键技术研究与产业化示范;功能因子生物活性稳态化技术研究;乳蛋白基料在婴儿奶粉加工过程中的质量变化;营养配餐(水产品)研究与示范等项目。

4省市及企业项目:骨血高值化利用技术引进与利用;动物源蛋白肽的研究开发与功能评价;血液深加工生物产品开发;初乳中活性成分分离及质量控制;基于水生生物为原料的功能蛋白研究与开发;水产品加工副产物高值化利用关键技术研究与产品开发;海洋蛋白多肽开发及产业化生产;人工养殖鳄鱼资源综合利用技术研究与产品开发等项目。

 

(二)代表著作与论文:

在国内外各类期刊上发表论文300多篇,其中在国际期刊上以第一作者或通信作者发表SCI论文100多篇;近几年发表的主要论文有:

1.Longteng Zhang, Qian Li , JianLyu, Chunli Kong, Sijia Song, Yongkang Luo. The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthysmolitrix) fillets stored at 4 during 72 h postmortem. Food Chemistry 216 (2017) 130–137.

2.Dapeng Li, Longteng Zhang, Sijia Song, Zhiying Wang, Chunli Kong, Yongkang Luo*. The role ofmicroorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinuscarpio) fillets. Food Chemistry, 224 (2017) 347–352.

3.Xiaochang Liu, Yuemei Zhang, Dapeng Li, Yongkang Luo*. Characterization of the microbiota in lightly salted bighead carp (Aristichthysnobilis) fillets stored at 4 ℃. Food Microbiology 62 (2017) 106-111.

4.Yuemei Zhang, Dongping Li, JianLv, Qingzheng Li, Chunli Kong, Yongkang Luo*. Effect of cinnamonessential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinuscarpio) during refrigerated storage. International Journal of Food Microbiology 249 (2017) 1–8.

5.Hui Hong, Joe M. Regenstein, Yongkang Luo*. The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review. Critical Reviews in Food Science and Nutrition, 2017, 57(9):1787–1798.

6.Han Lu, Longteng Zhang, Qingzheng Li, Yongkang Luo*. Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthysnobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system. Food Chemistry 223 (2017) 96–103.

7.Chi Zhang, Yuqi Zhang, Zhiying Wang, Shangwu Chen*, Yongkang Luo*. Production and identification of antioxidant and angiotensin-converting enzyme inhibition and dipeptidyl peptidase IV inhibitory peptides frombighead carp (Hypophthalmichthysnobilis) muscle hydrolysate. Journal of Functional Foods, 35 (2017) 224–235.

8.Qian Li, Longteng Zhang, Han Lu, Sijia Song, Yongkang Luo*. Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinuscarpio) stored at 4 C. LWT - Food Science and Technology 78 (2017) 317-324.

9.Hang Wang, Xiaochang Liu, Yuemei Zhang, Han Lu, Qian Xu, Ce Shi, Yongkang Luo*. Spoilage potential of three different bacteria isolated from spoiled grass carp (Ctenopharyngodonidellus) fillets during storage at 4 C. LWT - Food Science and Technology 81 (2017) 10-17.

10.Na Qin,Dapeng Li, Hui Hong, Yuemei Zhang, Beiwei Zhu, Yongkang Luo*.Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodonidellus) fillets stored at 4. Food Chemistry 201 (2016) 131–138

11.Dapeng Li, Na Qin, Longteng Zhang, JianLv, Qingzheng Li , Yongkang Luo.Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp (Cyprinuscarpio) fillets stored at 4.: An in vivo study.Food Chemistry 211 (2016) 812–818.

12.Xiaochang Liu, Na Qin, Yongkang Luo. Application of a combination model based on an error-correcting technique to predict quality changes of vacuum-packed bighead carp (Aristichthysnobilis) fillets.LWT - Food Science and Technology 74 (2016) 514-520.

13.ZihanXu, Xiaochang Liu, Huiyi Wang, Hui Hong, Xunpei Yu and Yongkang Luo. Establishment of the Arrhenius model and the radial basis function neural network ( RBFNN) model to predict quality of thawed shrimp (solenoceramelantho) stored at different temperatures.Journal of Food Processing and Preservation 40 (2016) 882–892.

14.Qian Li, Dongping Li, Na Qin, Hui Hong & Yongkang Luo. Comparative studies of quality changes in white and dark muscles from common carp (Cyprinuscarpio) during refrigerated (4 °C) storage.International Journal of Food Science and Technology 2016, 51, 1130–1139.

15.Chunli Kong, Huiyi Wang, Dapeng Li, Yuemei Zhang, Jinfeng Pan, Beiwei Zhu, Yongkang Luo*. Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinuscarpio) fillets during frozen storage. Food Chemistry 201 (2016) 327–333

16.Hongbing Fan, Xiaochang Liu, Hui Hong, Song Shen,QianXu, LigengFeng, Yongkang Luo*.Quality Changes and Biogenic Amines Accumulation of Black Carp (Mylopharyngodonpiceus) Fillets Stored at Different Temperatures. Journal of Food Protection, 2016(79),4: 635–645

17.Xu Qian, Shi Jing, Yao Minjing, Jiang Mizu, Luo Yongkang. Effects of heat treatment on the antigenicity of four milk proteins in milk protein concentrates.Food and Agricultural Immunology, 2016(27), 3: 401-413.

18.Zhang Yuemei, Li Qian, Li Dongping, Liu Xiaochang, Luo Yongkang*. Changes in the microbial communities of air-packaged and vacuum packaged common carp (Cyprinuscarpio) stored at 4 °C. Food Microbiology, 2015, 52: 197-204.

19.Hong Hui, Fan Hongbing, Wang Hang, Lu Han, Luo Yongkang*, ShenHuixing. Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthysnobilis). Journal of Food Science & Technology, 2015, 52(2): 903-911.

20.Song Shen, Yan Jiang, Xiaochang Liu, Yongkang Luo, Liang Gao. Quality assessment of rainbow trout (Oncorhynchusmykiss) fillets during super chilling and chilled storage. Journal of Food Science & Technology, 2015, 52(8): 5204-5211.

21.Liu Xiaochang, Jiang Yan, Shen Song, Luo Yongkang*, Gao Liang. Comparison of Arrhenius model and artificial neuronal network for the quality prediction of rainbow trout (Oncorhynchusmykiss) fillets during storage at different temperatures. LWT- Food Science and Technology, 2015, 60(1): 142–147.

22.Zhang Yuemei, Qin Na, Luo Yongkang, ShenHuixing. Effects of different concentrations of salt and sugar on biogenic amines and quality changes of carp (Cyprinuscarpio) during chilled storage. Journal of the Science of Food & Agriculture, 2015, 95(6): 1157–1162.

23.Yao Minjing, Xu Qian, Luo Yongkang*, Shi Jing, Li Zheng. Study on reducing antigenic response and IgE-binding inhibitions of four milk proteins of Lactobacillus casei 1134. Journal of the Science of Food & Agriculture, 2015, 95:1303-1312.

24.Zhang Yuemei, Qin na, Luo Yongkang*, ShenHuixing. Changes in Biogenic Amines and ATP-Related Compounds and Their Relation to Other Quality Changes in Common Carp (Cyprinuscarpio var. Jian) Stored at 20 and 0 °C. Journal of Food Protection, 2015, 78(9): 1699-1707.

25.Huiyi Wang, Chunli Kong, Dapeng Li, Na Qin, Hongbing Fan, Hui Hong, Yongkang Luo*. Modeling Quality Changes in Brined Bream (Megalobramaamblycephala) Fillets During Storage Comparison of the Arrhenius Model BP and RBF Neural Network. Food and Bioprocess Technology. 2015, 8: 2429–2443.

26.Xue Li, Yongkang Luo*, Juan You, HuixingShen. Stability of papain-treated grass carp (Ctenopharyngodonidellus) protein hydrolysate during food processing and it sability to inhibit lipid oxidation in frozen fish mince. Journal of Food Science and Technology. 2015, 52(1): 542–548.

27.Han Lu, Xiaochang Liu, Yuemei Zhang, Hang Wang, Yongkang Luo *. Effects of chilling and partial freezing on rigor mortis changes of bighead carp (Aristichthysnobilis) fillets: cathepsin activity, protein degradation and microstructure of myofibrils. Journal of Food Science. 2015, 80(12): C2725-C2731.

28.Shi Jing, Luo Yongkang*, Xiao Yang, Li Zheng, Xu Qian, Yao Minjing. Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins. International Dairy Journal, 2014, 35(1): 75–80.

29.Wu Hua, Wang Zhiying, Luo Yongkang*, Hong Hui, ShenHuixing. Quality Changes and Establishment of Predictive Models for Bighead Carp (Aristichthysnobilis) Fillets During Frozen Storage. Food & Bioprocess Technology, 2014, 7(12): 3381-3389.

30.Yao Minjing, Luo Yongkang*, Shi Jing, Zhou Yadi, Xu Qian, Li Zheng. Effects of fermentation by Lactobacillus rhamnosus GG on the antigenicity and allergenicity of four cows' milk proteins. Food & Agricultural Immunology, 2014, 25(4): 545-555.

31. Li Zheng, You Juan, Luo Yongkang*, Wu Jianping*,. Purification and characterization of parvalbuminisotypes from grass carp (Ctenopharyngodonidella). Journal of Agricultural & Food Chemistry, 2014, 62(26): 6212-6218.

32.Wang Hang, Luo Yongkang*, Huang Heping, Xu Qian. Microbial succession of grass carp (Ctenopharyngodonidellus) filets during storage at 4°C and its contribution to biogenic amines' formation. International Journal of Food Microbiology, 2014, 190:66-71. (IF 3.746, cite: 3)

33.Shi Jing, Luo Yongkang*, ShenHuixing, Li Zheng. Gel Properties of Surimi from Silver Carp (Hypophthalmichthysmolitrix): Effects of Whey Protein Concentrate, CaCl2, and Setting Condition. Journal of Aquatic Food Product Technology, 2014, 23(5): 489-497.

34.Lu Han, Luo Yongkang*, FengLigeng. Effects of Hydrolysates from Silver Carp (Hypophthalmichthysmolitrix) Scales on Rancidity Stability and Gel Properties of Fish Products. Food & Bioprocess Technology, 2014, 7(8): 2178-2188.

35.Li Kaifeng, ShenHuixing, Li Bo, Wang Hang, Luo Yongkang*. Changes In Physiochemical Properties Of Water-Soluble Proteins From Crucian Carp (CarassiusAuratus) During Heat Treatment. Journal of Food Science & Technology, 2014, 51(7): 1396-1400.

36.Yin Xiaofei, Luo Yongkang*, Fan Hongbing, Wu Hua, FengLigeng. Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodonidellus) fillets during short-term chilled storage. International Journal of Food Science & Technology, 2014, 49(6): 1449–1460.

37.Wang Hang, Luo Yongkang*, Yin Xiaofei, Wu Hua, BaoYulong, Hong Hui. Effects of Salt Concentration on Biogenic Amine Formation and Quality Changes in Grass Carp (Ctenopharyngodonidellus) Fillets Stored at 4 and 20 °C. Journal of Food Protection, 2014, 77 (5): 796-804.

38.Fan Hongbing, Luo Yongkang*, Yin Xiaofei, BaoYulong, FengLigeng. Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodonpiceus) fillets stored at 4°C. Food Chemistry, 2014, 159:20–28.

39.Shi Ce, Cui Jianyun, Yin Xiaofei, Luo Yongkang*, Zhou Zhongyun. Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthysmolitrix) fillets during chilled storage: Effect on lipid and protein oxidation. Food Control, 2014, 40(2): 134–139.

40.Hong H., Zhou Y, Wu H, Luo, Y*, &Shen, H. Lipid content and fatty acid profile of muscle, brain and eyes of seven freshwater fish: a comparative study. Journal of the American Oil Chemists' Society, 2014,91(5): 795-804. 

 

(三)授权发明专利:

 

作为第一发明人已获得授权发明专利15项,主要有:

 

《一种鱼皮抗冻蛋白及其制备方法和应用》ZL201310542186.9

 

《一种淡水鱼鱼体保鲜剂及其制备方法与保鲜方法》ZL201110071278.4

 

《一种鱼皮酶解物保鲜剂及其制备方法与保鲜方法》ZL201110107557.1

 

《一种快速无损伤检测淡水鱼鲜度的方法》ZL201110180216.2

 

《一种低敏性的乳清蛋白水解物及制备方法》ZL200810103444.2

 

获得奖励

1、《淡水鱼保鲜与精深加工关键技术研究及产业化》2015年湖北省科技进步一等奖(第2完成人)

 

2、《特色乳制品现代化加工关键技术研究及产业化》2014年北京市科技进步三等奖(第3完成人)

 

3、《畜禽血液高值化利用关键技术研究与产业化生产》2012年吉林省科技发明三等奖(第1完成人)

 

4、《鱼蛋白多肽生产关键技术研究与系列产品开发》2011年辽宁省科技进步三等奖(第1完成人)

 

5、《新型乳制品加工关键技术集成创新与产品开发》2008年教育部科技进步二等奖(第2完成人)

 

实验室简介

畜水产品加工实验室主要从事畜水产品原料中功能成分的分离提取及功能特性的研究,水产资源高效利用技术与理论研究,水产品的质量安全与营养品质评价研究,畜水产品贮藏保鲜与质量控制技术,动物源蛋白(肽)的开发与功能评价,畜水产品加工副产物高值化利用技术研究与产品开发,畜水产品深加工技术与产品开发。目前承担的各类国家、省部级及企业委托项目10多项,实验室已培养了博士、硕士研究生60多名,目前在读博士后、博士及硕士研究生近20名。实验室然后有20名硕士和博士研究生获得了国家公派出国留学资格,分别去美国康奈尔大学、加拿大阿尔伯特大学、丹麦哥本哈根大学、日本东京大学、芬兰赫尔辛基大学、荷兰瓦格宁根大学、荷兰格罗宁根大学、爱尔兰都柏林大学、美国路易斯安那州立大学等大学攻读博士学位或联合培养。