科研团队
 
  科研团队 当前位置: 首页 > 科研团队 > 正文
刘光明 副主任
来源:水产品深加工技术国家地方联合工程研究中心 | 发布时间:2014-09-23 | 浏览次数:

1. 个人基本情况
男,1972年生,博士,教授,副院长。福建省杰出青年科学基金获得者,福建省百千万工程人选,福建省高校新世纪优秀人才支持计划人选,集美大学水产品加工与贮藏工程学科带头人。从事水产食品加工与安全的应用基础研究,近5年发表SCI收录论文34篇,获得福建省科技奖3项和国家发明专利6项。
联系电话:0592-6183383; Email: gmliu@jmu.edu.cn
 
2. 教育及工作背景
(1) 受教育经历
2000年-2003年,厦门大学,动物学专业,研究生/博士学位
1994年-1997年,厦门大学,微生物学专业,研究生/硕士学位
1990年-1994年,湖南科技大学(原湘潭师范学院),生物学专业,本科/学士学位
(2) 研究工作经历
2005年-至今,集美大学,生物工程学院,教授(2010年)
1997年-2005年,厦门出入境检验检疫局技术中心,高级工程师(2004年)
2011年,台湾大学,生化科技学系,高级访问学者
2008年-2009年,美国农业部,南方农业研究中心食品化学研究室,访问学者
2004年-2006年,汕头大学,基础医学博士后科研流动站,博士后
 
3. 主持负责的科研项目(排名第一)
(1) 蟹类精氨酸激酶的过敏性及其构效关系研究,国家自然科学基金项目31171660,2012-2015年
(2) 蟹类过敏原的免疫识别与酶法降解,国家自然科学基金项目30871947,立项年份2008,已结题验收
(3) 蟹类过敏原的糖基化改性研究,福建省杰出青年科学基金项目2010J06012,立项年份2010,已结题验收
(5) 鱼虾类水产食品主要过敏原的免疫检测与加工脱敏技术开发,福建省科技计划重点项目2006I0023,立项年份2006,已结题验收,获得2009年福建省科技进步奖
(6) 鱼虾类水产食品过敏原的监控技术研究,福建省自然科学基金项目2006J0419,立项年份2006,已结题验收
 
4. 5年来发表的主要论文和获得学术奖励情况
发表SCI收录论文34(*通讯作者),共被引用210次
[1] Mao HY, Cao MJ, Maleki SJ, Cai QF, Su WJ, Yang Y, Liu GM*, Structural characterization and IgE epitope analysis of arginine kinase from Scylla paramamosain, Mol Immunol, 56(4): 463-470, 2013
[2] Chen HL, Mao HY, Cao MJ, Cai QF, Su WJ, Liu GM*, Physicochemical and structural characterization of arginine kinase, an allergen of crayfish (Procambarus clarkii), Food Chem Toxicol, 62(2): 475-484, 2013
[3] Ruan WW, Cao MJ, Chen F, Cai QF, Su WJ, Wang YZ, Liu GM*, Tropomyosin contains IgE-binding epitopes sensitive to periodate but not to enzymatic deglycosylation, J Food Sci, 2013, 78(8):C1116-1121
[4] Yu HL, Ruan WW, Cao MJ, Cai QF, Shen HW, Liu GM*, Study on physical characterization and digestibility of Scylla paramamosain allergen (arginine kinase), J Sci Food Agric, 93(2): 245-253, 2013
[5] Chen HL, CaoMJ, Cai QF, Su WJ, Mao HY, Liu GM*, Purification and characterization of sarcoplasmic calcium-binding protein, a novel allergen of red swamp crayfish (Procambarus clarkii), Food Chem, 139(1-4): 213-223, 2013 (被引用2次)
[6] Cai QF, Wang XC, Liu GM, Zhang L, Ruan MM, Liu Y, Cao MJ, Development of a monoclonal antibody-based competitive enzyme linked-immunosorbent assay (c-ELISA) for quantification of silver carp parvalbumin, Food Control, 29(1): 241-247, 2013 (被引用2次)
[7] Zhang L, Cai QF, Wu GP, Shen JD, Liu GM, Su WJ, Cao MJ, Arginine aminopeptidase from white shrimp (Litopenaeus vannamei) muscle: purification and characterization, Eur Food Res Technol, 2013, 236: 759-769
[8] Shen HW, Cao MJ, Cai QF, Ruan MM, Mao HY, Su WJ, Liu GM*, Purification, cloning and immunological characterization of arginine kinase, a novel allergen of Octopus fangsiao, J Agric Food Chem, 60(9): 2190-2199, 2012 (被引用6次)
[9] Pan BQ, Su WJ, Cao MJ, Cai QF, Weng WY, Liu GM*, IgE reactivity to type I collagen and its subunits from tilapia (Tilapia zillii), Food Chem, 130(1): 177-183, 2012 (被引用4次)
[10] Liu GM, Li B, Cao MJ, Cai QF, Yu HL, Lin JW, Su WJ, Induction of mud crab (Scylla serrata) tropomyosin and arginine kinase specific hypersensitivity in BALB/c mice, J Sci Food Agric, 92(2): 232-238, 2012 (被引用2次)
[11] Zhong C, Cai QF, Liu GM, Sun LC, Hara K, Su WJ, Cao MJ, Purification and characterisation of cathepsinL from the skeletal muscle of bluescad (Decapterusmaruadsi) and comparison of its role with myofibril-bound serine proteinase in the degradation of myofibrillar proteins, Food Chem, 133(4被引用5次)): 1560-1568, 2012 (
[12] Chen X, Wu GP, Cai QF, Liu GM, Osatomi K, Su WJ, Cao MJ, Biochemical characterisation of an aminopeptidase with highest preference for lysine from Japanese flounder skeletal muscle, Food Chem, 130(3): 679-686, 2012 (被引用2次)
[13] Zhou LZ, Ruan MM, Cai QF, Liu GM, Sun LC, Su WJ, Cao MJ, Purification, characterization and cDNA cloning of a trypsin from the hepatopancreas of snakehead (Channa argus),被引用3次) Comp Biochem Physiol B Biochem Mol Biol, 161(3): 247-254, 2012 (
[14] Wang MX, Zhong C, Cai QF, Liu GM, Zhang L, HaraK, Su WJ, Cao MJ,Study on a prolyl endopeptidase from the skeletal muscle of common carp (Cyprinus carpio),Process Biochem,47(12): 2211-2218, 2012 (被引用1次)
[15] Yu HL, Cao MJ, Cai QF, Weng WY, Su WJ, Liu GM*, Effects of different processing methods on digestibility of Scylla paramamosain allergen (tropomyosin), Food Chem Toxicol, 2011, 49(4): 791-798, 2011 (被引用19次)
[16] Shen Y, Cao MJ, Cai QF, Su WJ, Li B, Liu GM*, Purification, cloning, expression and immunological analysis of Scylla serrata arginine kinase, the crab allergen, J Sci Food Agric, 91(7): 1326-1335, 2011 (被引用16次)
[17] Zhu YB, Li HB, Zhang XQ, Zhang CY, Xiang JH, Liu GM*, Characterization of a thermostable manganese-containing superoxide dismutase from inshore hot spring thermophile Thermus sp. JM1, Acta Oceanologica Sinica, 30 (6): 95-103, 2011 (被引用2次)
[18] Liu GM, Huang YY, Cai QF, Weng WY, Su WJ, Cao MJ, Comparative study of in vitro digestibility of major allergen tropomyosin and other proteins between Grass prawn (Penaeus monodon) and Pacific white shrimp (Litopenaeus vannamei), J Sci Food Agric, 91(1): 163-170, 2011 (被引用4次)
[22] Liu GM, Cao MJ, Huang YY, Cai QF, Weng YY, Su WJ, Comparative study of in vitro digestibility of major allergen tropomyosin and other food proteins of Chinese mitten crab (Eriocheir sinensis), J Sci Food Agric, 90(10): 1614-1620, 2010 (被引用5次)
[23] Liu GM, Wang N, Cai QF, Li T, Sun LC, Su WJ, Cao MJ, Purification and characterization of parvalbumins from silver carp (Hypophthalmichthy molitrix), J Sci Food Agric, 90(6): 1034-1040, 2010 (被引用14次)
[24] Liu GM, Cheng H, Nesbit JB, Su WJ, Cao MJ, Maleki SJ, Effects of boiling on the allergenic properties of tropomyosin of shrimp (Litopenaeus vannamei), J Food Sci, 75(1):T1-T5, 2010 (被引用15being among the most-cited papers of JFS for 2010)
[25] Liu GM, Cao MJ, Yu HL, Hu YH, Zhang LJ, Su WJ, Optimization of enzymatic hydrolysis of the by-products of marine crab processing using mixed enzymes, Int J Food Sci Technol, 45(6): 1198-1204, 2010 (被引用3次)
[26] Huang YY, Liu GM, Cai QF, Weng WY, Maleki SJ, Su WJ, Cao MJ, Stability of major allergen tropomyosin and other proteins of mud crab (Scylla serrata)byin vitro gastrointestinal digestion, Food Chem Toxicol, 48(5): 1196-1201, 2010 (被引用18次)
[27] Cai QF, Liu GM, Li T, Hara K, Wang XC, Su WJ, Cao MJ, Purification and characterization of parvalbumins, the major allergens in red stingray (Dasyatis akajei), J Agric Food Chem, 58(24): 12964-12969, 2010 (被引用11次)
[28] Du XL, Du CH, Liu GM, Wang XC, Hara K, Su WJ, Cao MJ, Effect of a myofibril-bound serine proteinase on the degradation of giant protein titin and nebulin, J Food Biochem, 34(3): 581-594, 2010 (被引用6次)
[29] Wu GP, ChenSH, Liu GM, Yoshida A, ZhangLJ, SuWJ, Cao MJ, Purification and characterization of a collagenolytic serine proteinase from the skeletal muscle of red sea bream (Pagrus major), Comp Biochem Physiol B Biochem Mol Biol, 2010, 155: 281-287 (被引用16次)
[30] Sun LC, Yoshida A, Cai QF, Liu GM, Weng L, Tachibana K, Su WJ, Cao MJ, Mung bean trypsin inhibitor is effective in suppressing the degradation of myofibrillar proteins in the skeletal muscle of blue scad (Decapterus maruadsi), J Agric Food Chem, 58(24): 12986-12992, 2010 (被引用8次)
[31] Jiang YK, Sun LC, Cai QF, Liu GM, Yoshida A, Osatomi K, Cao MJ, Biochemical characterization of chymotrypsins from the hepatopancreas of Japanese sea bass (Lateolabrax japonicus), J Agric Food Chem, 58(13): 8069-8076, 2010 (被引用10次)
[32] Chen WQ, Cao MJ, Yoshida A, Liu GM, Weng WY, Sun LC, Su WJ, Study on pepsinogens and Pepsins from Snakehead (Channa argus), J Agric Food Chem, 57(22): 10972-10978, 2009(被引用6次)
[33] Wu JL, Cao MJ, Fu XP, Liu GM, Hara K, Su WJ, Identification and characterization of matrix metalloproteinases from the sarcoplasmic fraction of common carp (Cyprinus carpio) dark muscle, J Food Biochem, 33: 745-762, 2009 (被引用2次)
 
获得科技奖励3
[1] 苏文金, 周常义, 刘光明, 苏国成, 林宝春, 海鲜粥系列产品开发, 福建省科技进步奖, 三等奖, 2011
[2] 曹敏杰, 苏文金, 刘光明, 鱼类肌肉蛋白酶及其内源性抑制剂的研究, 福建省自然科学奖, 三等奖, 2010
[3] 刘光明, 苏文金, 朱艳冰, 王海琪, 张凌晶, 鱼虾类水产食品主要过敏原的免疫检测与加工脱敏技术开发, 福建省科技进步奖, 三等奖, 2009
 
获得发明专利6
[1] 刘光明, 林翠玉, 黄静娴, 牛立凯, 林莉玲, 一种果味杏仁夹饼及其加工方法, 2013.07, 中国, 201210262946.6
[2]刘光明, 余惠琳, 曹敏杰, 一种低过敏性蟹肉罐头的加工方法, 2012.09, 中国, 201010502647.6
[3] 刘光明, 陈亨莉, 曹敏杰, 一种海蛎饼及其加工方法, 2013.02, 中国, 201010249149.5
[4] 曹敏杰, 翁武银, 刘光明, 苏文金, 低盐鱼酱油的生产方法, 2012.12, 中国, 201010267300.8
[5] 翁武银, 曹敏杰, 刘光明, 苏文金, 胶原蛋白膜的生产方法, 2012.9, 中国, 201010288302.5
[6] 张凌晶, 王瑞芳, 曹敏杰, 刘光明, 蔡秋凤, 骆文辉, 制备天然牛磺酸的方法, 2012.9, 中国, 201010174544.1

 
点击次数: 发布时间:2014-09-23 【打印】【关闭
上一条信息: 曹敏杰 主任
下一条信息: 苏国成 副主任

Copyright © 水产品深加工技术国家地方联合工程研究中心
地址:福建省厦门市集美区印斗路43号
联系电话:0592-6180650