导师姓名：江连洲
性别：男
人气指数：1156

所属院校：东北农业大学
所属院系：食品学院
职称：教授
导师类型：硕导
招生专业：粮食、油脂及植物蛋白工程


通讯方式 :
办公电话：**
电子邮件：jlzname@163.com


科研工作 :
承担课题情况序号项目来源项目下达部门（应与批文公章一致）承担单位项目级别项目编号项目名称负责/排名项目开始年月项目结束年月项目合同总经费（万元）1国家科技支撑计划课题国家级2014BAD22B01大豆产业链共性关键技术创新与示范主持第一2014.012016.129002黑龙江省自然科学基金重点项目国家级ZD201302生物解离大豆蛋白油脂释放机制主持第一2014.012016.12203国家“863”计划国家级2013AA102104食品新酶创制及生物加工关键技术研究及创新应用课题共同负责人，子课题1主持2013.012017.**国家“863计划”项目国家级2013AA102104-1油料生物解离关键技术研究主持第一2013.012017.12375国家科技支撑计划项目国家级2012BAD34B00大宗粮食绿色加工技术与产品2012.12014.**国家自然基金东北农业大学国家级2006AA10Z322大豆球蛋白亚基组分和空间构象与表面疏水性构效关系研究2011.12013.12377国家863国家级白基植物油脂生物解离技术蛋研究2011.12015.**国家农业成果转化资金项目国家级超临界CO2氢化大豆卵磷脂的中试示范2011.12013.12609国家“863”计划国家级2010AA101503油脂非均相反应和多相分离精制技术主要研究人员第二**10国家“863”计划国家级大豆油酶法脱胶技术2006.12008.**国家“十一五”科技支撑计划国家级食品加工关键技术研究与产业化开发**12国家科技支撑计划(国家“十一五”重大科技支撑计划)大庆日月植物蛋白（集团）有限公司国家级2006BAD05A08大豆优质蛋白与高纯磷脂开发与产业化示范主要研究人员第二2006.12018.**国家“863”计划东北农业大学国家级2006AA10Z322大豆蛋白质生物技术加工研究2006.12010(2008).127014国家农业科技成果转化资金项目国家大豆工程技术研究中心国家级02EFN**微胶囊化大豆油脂系列产品中试2002.012004.125015国家专项国家级特用大豆生产与加工基地建设2002.12005.**联合国资助项目UNDP援华项目CPR/01/122/B/01/99在WTO框架下中国农产品加工能力建设2001.12005.1272（万美元）17国家“十五”重大科技专项哈高科大豆食品有限责任公司国家大豆工程技术研究中心东北农业大学中国农业大学国家级2001BA501A02大豆深加工关键技术及设备研究开发2001（2000）.12015.**国家“九五”重点科技攻关项目国家级大豆大面积高产综合配套技术研究开发与示范主要研究人员第五1995.12000.12。近五年代表性著作、论文： .1.YongYang,XiaoxiaoSong,XiaonanSui,BaokunQi,ZhongjiangWang,YangLi*,LianzhouJiang.Rosemaryextractcanbeusedasasyntheticantioxidanttoimprovevegetableoiloxidativestability[J].IndustrialCropsandProducts,2016:141-147.(Ⅰ区)2.Qi,BaokunZhang,QiaozhiSui,Xiaonan,etal.Differentialscanningcalorimetrystudy—Assessingtheinfluenceofcompositionofvegetableoilsonoxidation[J].Foodchemistry,2016,194:601-607.3.JiangL,WangZ,LiY,etal.RelationshipBetweenSurfaceHydrophobicityandStructureofSoyProteinIsolateSubjectedtoDifferentIonicStrength[J].InternationalJournalofFoodProperties,2015,18(5):1059-1074.4.ZhongjiangWang,JingLiang,LianzhouJiang*,YnagLi,JingWang,HuiZhang,DanLi,FeifeiHan,QiuhuiLi,RuiWang,BaokunQi,XiaonanSui.Effectoftheinteractionbetweenmyofibrillarproteinandheat-inducedsoyproteinisolatesonthegelproperties.CyTA-JournalofFood.2015,13(4):527-534.5.WangZ,LiangJ,JiangL,etal.Effectoftheinteractionbetweenmyofibrillarproteinandheat-inducedsoyproteinisolatesongelproperties[J].CyTA-JournalofFood,2015,13(4):527-534.6.LiD,LiuC,JiangL.LuminescentLuVO4:Ln3+(Ln=Eu,Sm,Dy,Er)hollowporousspheresforencapsulationofbiomolecules[J].OpticalMaterials,2015,48:18-24.7.HongxiaFeng,XiaonanSui,YunheChang,BaokunQi,YanZhang,YangLi,LianzhouJiang*.EffectofExtrudingFull-FatSoyFlakesonTransFatContent.[J].Scienceworldjournal.Volume2014(2014),6pages.8.ShengnanWang,ChaoranZhang,BaokunQi,XiaonanSui,LianzhouJiang*,YangLi,ZhongjiangWang,HongxiaFeng,RuiWang,QiaozhiZhang.Immobilizedalcalasealkalineproteaseonthemagneticchitosannanoparticlesusedforsoyproteinisolatehydrolysis[J].EurFoodResTechnol.2014,239(6):1051-1059.9.YangLi,Wen-JunMa,Bao-KunQi,SamiRokayya,DanLi,JingWang,Hong-XiaFeng,Xiao-NanSui,Lian-ZhouJiang*.BlendingofSoybeanOilwithSelectedVegetableOils:ImpactionOxidativeStabilityandRadicalScavengingActivity[J].AsianPacificJournalofCancerPrevention.2014,15(6):2583-2589.10.YangLi*,DanLi,BaokunQi,SamiRokayya,WenjunMa,JingLiang,XiaonanSui,YanZhang,andLianzhouJiang*.HeatingQualityandStabilityofAqueousEnzymaticExtractionofFattyAcid-BalancedOilinComparisonwithOtherBlendedOils[J].JournalofChemistry.Volume2014(2014),8pages.11.RokayyaSami,YangLi,BaokunQi,ShengnanWang,QiaozhiZhang,FeifeiHan,YingMa,JingJing,andLianzhouJiang*.HPLCAnalysisofWater-SolubleVitamins(B2,B3,B6,B12,andC)andFat-SolubleVitamins(E,K,D,A,andβ-Carotene)ofOkra(Abelmoschusesculentus)[J].JournalofChemistry.2014(2014),6pages.12.YangLi,YanZhang,XiaonanSui,YanaZhang,HongxiaFeng,LianzhouJiang*.Ultrasound-assistedaqueousenzymaticextractionofoilfromperilla(PerillafrutescensL.)seeds[J].CyTA-JournalofFood,2014,12(1):16-2113.ZhongjiangWang,YangLi*,LianzhouJiang*,BaokunQi,Linyizhou.RelationshipbetweenSecondaryStructureandSurfaceHydrophobicityofSoybeanProteinIsolateSubjectedtoHeatTreatment[J].JournalofChemistry.2014(2014),10pages.14.ZhangH,WangS,ZhengX,etal.Effectofglycosylationonthemechanicalpropertiesofediblesoyproteinpackagingfilm[J].EuropeanFoodResearchandTechnology,2014,238(6):1049-1055.15.JIANGL.CharacteristicWavelengthVariableOptimizationofNear-InfraredSpectroscopyBasedonKalmanFiltering[J].SpectroscopyandSpectralAnalysis,2014,34(4):958-961.16.JiangL,WangJ,LiY,etal.Effectsofultrasoundonthestructureandphysicalpropertiesofblackbeanproteinisolates[J].FoodResearchInternational,2014,62:595-601.17.LiY,SuiX,QiB,etal.Optimizationofethanol-ultrasound-assisteddestabilizationofacreamrecoveredfromenzymaticextractionofsoybeanoil[J].JournaloftheAmericanOilChemists'Society,2014,91(1):159-168.18.LiY,ZhangY,WangM,etal.Simplex-centroidmixturedesignappliedtotheaqueousenzymaticextractionoffattyacid-balancedoilfrommixedseeds[J].JournaloftheAmericanOilChemists'Society,2013,90(3):349-357.19.YingSun,LingLiu,Lian-ZhouJiang*,Gui-FengZhang,Guo-MingLi&NaWu.Preparation,identification,structure,andinvitroanti-obesityeffectsofproteaseinhibitorsisolatedfrompotatofruitjuice[J].EurFoodResTechnol.2013,237(2):149-157.20.RokayyaS.,Jiang,L.Z*,Li,Y.,Ma,Y.,andJingJ.,EvaluationofFattyAcidandAminoAcidCompositionsinOkra(Abelmoschusesculentus)GrowninDifferentGeographicalLocations.Volume2013(2013),ArticleID574283,6pages.21.SunY,JiangL,WeiD.Partialcharacterization,invitroantioxidantandantiproliferativeactivitiesofpatatinpurifiedfrompotatofruitjuice[J].Food&function,2013,4(10):1502-1511.22.LianzhouJiang,ZhongjiangWang,YangLi*,XiangheMeng,XiaonanSui,BaokunQi,LinyiZhou.RelationshipBetweenSurfaceHydrophobicityandStructureofSoyProteinIsolateSubjectedtoDifferentIonicStrength.[J]InternationalJournalofFoodProperties.(DOI:10.1080/**.2013.865057).23.Wang,F.,Jiang,L.Z.,Zhu,X.Q.,Hou,J.C*.Effectsoffryingonpolarmaterialandfreefattyacidsinsoybeanoils[J].InternationalJournalofFoodScienceandTechnology.2013,48(6):1218-122324.Hou,J.C.,Liu,Y.P.,Du,P.,Xu,J.,andJiang,L.Z*.OptimizationofprotectantformulationofLactobacillusplantarumduringlyophilizationbyusingaresponsesurfacemethodologicalapproach[J].Milchwissenschaft,2012,67(1):3-5.25.DianyuYu*,LianzhouJiang,ZhenlanLi,JohnShi,JunXue,YukioKakuda.ImmobilizationofPhospholipaseA1anditsApplicationinSoybeanOilDegumming[J].JournaloftheAmericanOilChemistsSociety,2012,89(4):649-65626.WenLiu,JiangLianzhou*,YangLi,XiaonanSui.EffectofSuccinylationonAqueousEnzyme-assistedExtractionofOilfromSoybean[J].AdvancedMaterialsResearch,2012,393-395,696-703.27.JingXu,JiangLianzhou,YangLi,XiaWu.AntioxidativeCapacityofPeptidesIsolatedfromSoybeanMeal[J].AdvancedMaterialsResearch,2012,554-556,1381-1386.28.Hu,S.X.,JiangLianzhou*,Pan,Y.Y.,Li,Y.,Sui,X.N.SeparationofAntihypertensivePeptidesDerivedfromSoybeanProteinIsolatedwithUltrafiltrationTechnology[J].AdvancedMaterialsResearch,2012,468-471,2931-2936.29.张巧智,李杨*,齐宝坤,隋晓楠,马文君,江连洲.基于热重法的植物油氧化动力学研究[J].食品工业科技,2016,37(2):103-107.30冯红霞,李杨*,隋晓楠,齐宝坤,王中江,江连洲,曹文明.煎炸次数对大豆油及薯条脂质中组分的影响[J].农业工程学报,2016,32(3):309-314.31.宋潇潇,隋晓楠,马文君,张巧智,齐宝坤,江连洲,李杨*,李丹.迷迭香提取物对水酶法提取的植物油抗氧化性的影响[J].食品工业科技,2016,37(2):152-155.32.齐宝坤,毕爽,隋晓楠,王中江,马文君,李杨*.超声处理对黑豆蛋白结构与功能性质的影响[J].中国食品学报,2015.33.江连洲,王瑞,李秋慧,隋晓楠,王中江,齐宝坤,张巧智,李杨*.体外模拟消化过程中大豆蛋白的亚基组成及分子质量分布[J].中国食品学报,2015,15(10):65-72.34.梁婧,王中江,李丹,李杨,李秋慧,江连洲*.改性大豆分离蛋白与肌原纤维蛋白共混体系乳化性及凝胶性研究[J].中国粮油学报,2015,30(8):37-41.35.陈勇,王晶,江连洲*,李杨,王晓,王中江.不同辐照量对红豆分离蛋白结构及特征的影响[J]中国粮油学报,2015,30(4):39-43.36.韩宗元，江连洲，李杨，齐宝坤，王胜男，王晓，陈勇.水酶法提取大豆油的扩大试验研究[J].中国粮油学报，2015,02:37-42.37.李杨，李秋慧，王海晴，王中江，冯志泉，江连洲*.大豆蛋白-磷脂酶解物共建乳化体系性质研究[J].中国食品学报,2015,15(11):41-47.38.李杨,冯红霞,王欢,隋晓楠,张妍,孙培灵,张雅娜,江连洲*.超声波辅助水酶法提取红花籽油的工艺研究[J].中国粮油学报,2014,29(7):63-67.39.韩宗元,江连洲*,李杨,齐宝坤,王中江,王胜男.高压CO2对水酶法乳状液破乳影响的研究[J]中国粮油学报,2014,12:48-53.40.吴海波,齐宝坤,江连洲*,李杨,冯红霞,曹亮,马文君,丁俭,王瑞.大豆分离蛋白热性质及其空间构象对表面疏水性的影响[J].中国粮油学报,2014,10:42-46.41.于殿宇,关忠,孙立斌,解桂东,马丽娜,王俊国,江连洲*.湿粕脱溶系统改进优化的研究[J].中国粮油学报,2014,9:40-45.42.李杨,冯红霞,王欢,隋晓楠,张妍,孙培玲,张雅娜,江连洲*.超声波辅助水酶法提取红花籽油的工艺研究[J].中国粮油学报,2014,7:63-67.43.李杨,张雅娜,王欢,冯红霞,王心刚,张妍,隋晓楠,江连洲*.水酶法提取大豆油与其他不同种大豆油品质差异研究[J].中国粮油学报,2014,29(6):46-52.44.孙洪蕊,张英华,王喜波,姜国川,江连洲.提高大豆蛋白冻融后乳化性改性工艺优化[J].农业工程学报,2014,07:281-286.45.于殿宇,张春艳,宋鹏,李万振,解桂东,江连洲*.超临界CO2酶法合成低热量三酰甘油工艺条件的优化[J].中国粮油学报,2014,11:36-40+45.46.于殿宇,刘鑫,王玥,邹小雨,奚会松,江连洲*.固定波长UV-VIS光对大豆油品质的影响[J].中国粮油学报,2013,08:19-23.47.王心刚,江连洲*,李杨,齐宝坤,曹亮,张雅娜.真空挤压膨化水酶法提取大豆油的工艺研究[J].中国粮油学报,2013,11:28-36.48.刘雯,江连洲,李杨,黄莉.琥珀酰化对水酶法提取大豆蛋白的影响[J].中国粮油学报,2012,29(2):14-18.49.李杨,齐宝坤,隋晓楠,马文君,王中江,江连洲.超声辅助酶解制备红豆多肽及其抗氧化性的研究.食品工业科技,2016.50.李杨,韩飞飞,齐宝坤,王中江,王瑞,王胜男,李秋慧,冯志泉,江连洲.超声处理对绿豆蛋白乳化性的影响.食品工业科技,2015.