Mainly engaged in teaching and scientific research in the fields of food biotechnology and agricultural products processing, presided over more than national and provincial scientific research projects 10, of which 2 national and 3 provincial ones passed the appraisal, all of which reached the domestic leading level, won 2 provincial scientific and technological achievement awards, applied for more than 20 national invention patents and authorized 6 projects. Major breakthroughs have been made in the fields of technological innovation of rice green supply chain and efficient utilization of fresh water biological resources, which have overcome the insect-proof problem in the process of rice processing, storage and transportation, innovated rice green storage and transportation technology and rapid detection technology of rice quality and safety, developed green rice production and processing technology and its key equipment, and constructed rice HACCP management information system and rice green supply chain demonstration system; A series of technical problems in the comprehensive processing of freshwater biological resources and their by-products were solved, and a breakthrough in sulfur-free color protection and preservation technology of aquatic vegetables was realized by using the coupling treatment technology of green preservation and brittleness preservation agents such as biological enzymes. The flavors and fragrances of the products are processed by microcapsule technology, which makes the fragrance of crispy lotus seeds and other products more mellow; The segmented low-temperature quick-freezing technology is adopted to effectively change the dense structure of lotus seeds and make the product taste more crisp; Using vacuum drying technology, the semi-finished products of lotus seeds can be dried quickly at low temperature, and the nutritional value of lotus seeds can be preserved to the maximum extent. The new technology of liquid green fumigation is adopted to effectively reduce the content of harmful substances such as ι-benzopyrene and nitrite in the processed products; Low-temperature and low-salt curing, combined with continuous steam baking and electric far-infrared baking, effectively solved the peeling problem, and the fish had good toughness. The new technology of green compound deodorization is adopted to realize high-efficiency and low-cost deodorization of fresh water products. It has provided technical guidance for dozens of enterprises at home and abroad and achieved good social and economic benefits.
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Social part-time job
1, Editorial Board of Food and Machinery (CSCD- East)
2. Editorial Committee of Hunan Agricultural Sciences (CSCD- East)
3. Vice Chairman of Hunan Food Science and Technology Society
4. Director of Biochemistry and Molecular Biology in Hunan Province.
5. Safety expert of Hunan Food Safety Committee.
6. Member of Hunan Food Standardization Technical Committee
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Main research direction
1, Application of Biotechnology in Food (Enzyme Engineering, Fermentation Engineering)
2. Functional food research (separation and purification of functional factors, structural analysis and functional activity detection)
3. New technologies in food industry (microcapsule technology, membrane separation technology)
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lecture course
Undergraduate course: food chemistry
Postgraduate course: food enzymology
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Award-winning achievements
1, "Research and Demonstration on Key Technologies of Deep Processing of Freshwater Fish" won the first prize of Hunan Science and Technology Progress 20 14.
2. The development of multi-strain low-salt fermented buckwheat head won the third prize of scientific and technological progress in Hunan Province in 2005.
3. The production of malt (grape) syrup and active high-protein series products by high-pressure jet liquefaction of rice with complex enzymes won the third prize of scientific and technological progress in Hunan Province in 2004.
4. The series of malt syrup and protein powder produced by enzymatic high-pressure jet liquefaction of rice won the second prize of Hunan light industry scientific and technological progress in 2004.
5. The production of turtle, deer and donkey wine by fermentation won the second prize of 200 1 for the progress of light industry science and technology in Hunan Province.
6. The comprehensive reform of curriculum system and teaching content of food specialty won the third prize of teaching achievement in Hunan Province.
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Major scientific research projects hosted in recent 5 years
1, 12.5 science and technology support plan project "Research and industrialization of comprehensive processing technology of characteristic plant resources around Dongting Lake" (20 12BAD3 1B08) (national appropriation10160,000);
2. The "863" key project of the Ministry of Science and Technology, "Technological Innovation and Equipment Development of Rice Green Supply Chain" (2008AA 10080 1) (the national appropriation is 9 1.5 million);
3. Spark Plan of Ministry of Science and Technology "Research and Application of Key Technologies of Freshwater Fish Integrated Processing Industrialization" (2009GJD20003) (500,000 yuan allocated by the state);
3. Research and demonstration of key technologies for deep processing of main freshwater fish in major scientific and technological projects in Hunan Province (5 million yuan allocated by the state) (2010FJ1007);
4. Research and demonstration on key technologies of rice deep processing, a major science and technology project of Hunan Province (200,000 yuan allocated by the state) (2008 FJ1004);
5. Key Project of Hunan Science and Technology Department, Research on Key Technologies of Integrated Processing of Freshwater Fish (2007NK2008) (200,000 yuan from the state);
6. Research and demonstration on key technologies of rice deep processing, a major science and technology project of Hunan Province (400,000 yuan allocated by the state) (2007FJ1007);
7. The key project of Hunan Science and Technology Department "Study on New Technologies of Deep Processing and Comprehensive Utilization of Freshwater Fish" (05NK20 10) (200,000 yuan from the state);
8. Breeding of acid-resistant а-amylase and its application in sewage treatment by Hunan Provincial Environmental Protection Department (national appropriation of 654.38 million yuan) (2008 HK 2009);
9. Research on technological parameters of germinated rice equipment of Hunan Xiang Liang Machinery Manufacturing Co., Ltd. (2009XL 1004) (fund 65438+ 10,000 yuan).
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Representative papers and monographs in recent 5 years
1, Liu Yanlin, Li Xiaohai, Zhou Xiaolin, Jun Yu, Wang Fengxia, Wang Jihai. Effect of Glutamine Detoxification on the Structure and Solubility of Rice Gluten [J].LWT- Food Science and Technology, 201,44: 2205-22 10. (included in SCI).
2. Liu Yanlin, Li Xiaohong, Jun Yu, Wang Fengxia and Wang Jihai. Effect of germination on physicochemical, morphological and rheological properties of German milled rice starch [J]. Advanced Materials Research, 2012,396-398:1493-1497. (included in EI).
Li Xiaohong, Liu Yanlin, Yi Jianping, Cheng Yucheng, Zhou Shuming and Hua Yongfeng. Microstructure and rheological properties of the mixture of sour rice protein and dextran [j]. Journal of China Agricultural University. Journal of Cereal Science, 20 10/0,51:7-12. (included in SCI).
Liu Yanlin, Li Xiaohai, Yi Jianping, Cheng Yanhai, Xie. Extraction, chromatographic separation and amino acid analysis of rice storage protein [C]. 24th International Symposium on Microscale Bioseparation, 2009, 10: 239.
5. Li Xiaohong, Liu Yanlin, Jun Yu, Wang Fengxia and Wang Jihai. Effect of characterization on biological functional components in polished rice from Deliu [J]. Advanced Materials Research, 2012,396-398:1615-1665438+
6. Wang Jihai, Liu Dianmin, Liu Yuying, Li Chunlin, Wang Fengxia, Li Xiaohai and Li Yanhong. The combination of chlorogenic acid and bamboo charcoal particles improves the performance and environment of Hubei [J]. Research on advanced materials, 2012,356-360:142-145. (included in EI).
7. Wang Fengxia, Wang Qingyuan, Liu Yanlin and Yu Jie. Prediction of the tertiary structure of α -glycosylation of Aspergillus Niger by homologous modeling [J]. Advanced materials research, 20 12, 399-401:2160-2163. (including EI).
8. Wang Junhong, Liu Danmin, Liu Yanling, Li Chunli, Zheng Yanyan and Li Yan. Antioxidant capacity and polyphenol content of rhododendron [J]. Advanced Materials Research, 20 12, (396-398):1349-1352.
9. Wang Jianhong, Liu Dianmin and Liu Yanlin. Latrunculin A enhances the parthenogenetic development potential of electrically activated porcine oocytes matured in vitro [J]. Advanced Materials Research, 201,(236-238): 2548-2553
10, Li Xiaohai, Liu Yanlin, Yi Jianping, Cheng Yanhai, Xie. Effect of germination on protein composition of germ polished rice [C]. 24th International Symposium on Microscale Bioseparation, 2009, 10: 238.
1 1, Wang, Feng Xiang, Liu Yanlin, Jun Yu, Wang Mingsheng, Li Xiaohong, Wang Jihong, Li Qun (20 12). Changes of protein components in grass carp muscle during early storage. Advanced materials research 554: 1483- 1486.
12, Mansheng Wang, Liu Yongle, Wang Faxiang, et al. Optimization of cold sterilization technology for grass carp by response surface methodology [J]. Food Science, 201,32 (20): 48-5 1. (Instructor, CSCD-C)
13, Wang Faxiang, Mansheng Wang, Liu Yongle, Yan Zhiping, Yu Jian, Li Xianghong, Wang Jianhui. Identification and growth and decline of dominant spoilage bacteria in grass and fish under low temperature storage [J]. Food and Fermentation Industry, 2012,38 (2): 66-68. (CSCD-C)
14, Wang Faxiang, Qu, Yu Jian. Optimization of acidification conditions of grass carp and its influence on microbial growth [J]. Food and Machinery, 2012,28 (3): 52-54. (CSCD-E)
1 1, Liu Yongle, Li Xianghong, Yi Cuiping, Yufei Hua, Zhou Sumei. Study on Microstructure of Acid Deamidated Rice Protein/Dextran System [J]. China Journal of Cereals and Oils, 20 10, 10: 1-7. (CSCD-
12, Liu Yongle, Liu Zejun, Yu Jian. Breeding and Identification of a High-yield Acid-tolerant ι-amylase Bacillus [J]. Journal of China Food, 2009, June: 55-59. (CSCD-E)
13, Liu Yongle, Li Zhonghai, Yu Jian, Yang Peihua. Study on fermentation kinetics of acid-resistant α -amylase [J]. Food Industry Science and Technology, 2008,01:60-62. (CSCD-C)
14, Liu Yongle, Wang Faxiang, Zhou Xiaoling, Li Xianghong, Yu Jian, Wang Jianhui. Effect of enzymatic deamidation on the microstructure of glutenin [J]. Food Science, 20 1 1, 32 (17): 69-765438+.
15, Li Xianghong, Zhou Xiaoling, Liu Yongle, Yu Jian, Zhang Dongsheng. Effect of Glutaminase on Functional Properties of Glutenin [J]. Food Science, 31(17):192-196. (mentor,
16, Zhang Dongsheng, Liu Yongle, Li Xianghong, Yu Jian, Wang Faxiang, Wang Jianhui. Physical and chemical properties of refined rice starch with embryo protection [J]. Food Science, 31(17):177-1865438.
17, Wu Junni, Liu Yongle, Li Xianghong, Yu Jian, Wang Faxiang, Wang Jianhui. Edible quality of refined germinated white rice [J]. Food Science, 31(19):161-1668.
18, Liu, Yu Jian, Wang Faxiang, Optimization of technological conditions for bone softening of freshwater fish [J]. Food Machinery, 20 1 1, (02): 109- 165438.
19, Liu Tingting, Jiang, Zhou Shangting, Zhao Long, Analysis of secondary flora in high-salt dilute fermentation and low-salt solid-state fermentation soy sauce [J]. Food and Machinery, 20 10, (06): 13- 17. (CSCD-E
20. Zhou Xiaoling, Liu Yongle, Li Xianghong, Yu Jian. Effect of Glutaminase on Molecular Structure and Functional Characteristics of Glutenin [J]. Journal of China Food, 20 10, (05): 98- 105. (CSCD-E)
2 1, Wei, Xie Ding, Ouyang Jianxun, Yu Jian, Han. Optimization of deodorization technology of spirulina and development of nutritious rice flour [J]. Food Machinery, 20 1 1, (0 1): 136-65448.
Gao Yan, Ouyang Jianxun, Xie Ding, Liu Yongle, Yu Jian and Wu Xiangdong. Research progress in extraction and application of capsaicin [J]. Food Machinery, 20 1 1, (01):162-165.
23. Xie Ding, Han, Ouyang Jianxun,, Wei,. Comprehensive utilization technology and economy of rice husk [J]. Grain Science and Technology and Economy, 20 10, (03):35-37.
24. Lin, Wang Faxiang. Prediction and comparison of structures and active sites of several α -glucosidases [J]. computers and applied chemistry, 20 10, (05): 577-58 1. (CSCD-C)
25. Xie Ding, Wei, Ouyang Jianxun, Yu Jian, Wang Neng,. Application of Principal Component Analysis of Near Infrared Spectroscopy in Rapid Identification of Storage Time of Indica Rice [J]. Grain Science and Economy, 20 10, (05): 4 1-42.
26. Wang Guangwei, Yun Feng, Liu Yongle, Li Jiaxing, Qiu Ximin. Effect of Atractylodes Macrocephala Polysaccharide on Inflammatory Reaction after Cerebral Ischemia-reperfusion in Rats [J]. Food Science, 2009, (09): 2 16-2 18. (CSCD-C)
Yi Cuiping, Li Xianghong, Liu Yongle, Zhou Sumei and Liu Ruixing. Study on the application of rice protein in bread [J]. Food and Machinery, 2009, (02): 120- 122. (CSCD-E)
28. Xie Ding, Zhong Haiyan, Liu Yongle, Yi Cuiping, Chen Qi and Xiaowen Li. Analysis of volatile components in early indica rice and its natural fermentation broth [J]. Chinese Journal of Cereals and Oils, 2009, (02): 1-4. (CSCD-C)
29. Wang Guangwei, Yun Feng, Liu Yongle, Li Jiaxing, Qiu Ximin. Neuroprotective effect of atractylodes macrocephala polysaccharide on focal cerebral ischemia-reperfusion in rats [J]. Food Science, 2009, (15): 220-222. (CSCD-C)
Wang Guangwei, Yun Feng, Qiu Ximin and Liu Yongle. Effect of Atractylodes macrocephala polysaccharide on brain edema after traumatic brain injury in rats and its mechanism [J]. Chinese Herbal Medicine, 2009, (06):948-950. (CSCD-C)
3 1, Wang Guangwei, Yun Feng, Liu Yongle, Li Jiaxing, Qiu Ximin, Tan Min. Effect of Atractylodes Macrocephala polysaccharide on cerebral edema after focal cerebral ischemia-reperfusion in aged rats [J]. Food Science, 2009, (17): 302-304. (CSCD-C)
32. Wang Guangwei, Yun Feng, Liu Yongle, Qiu Ximin. Effect of atractylodes macrocephala polysaccharide on inducible nitric oxide synthase after focal cerebral ischemia/reperfusion [J]. Food Science, 2009, (19): 273-275. (CSCD-C)
33. Wang Faxiang, Liu Yongle, Ding Xuezhi, Xia Liqiu. Research progress of improving insecticidal activity of Bacillus thuringiensis by transformation in protein [J]. Biotechnology Bulletin, 2009, (1 1): 8- 12. (CSCD-E)
Liu Chunyou, Liu Yongle, Yu Jian, Yi Cuiping, Li Xianghong. Study on the technology of extracting rice protein by reducing agent-alkali complex method [J]. Food Science, 2009, (24):38-4 1. (CSCD-C)
35. Xie Ding, Liu Yongle, Shan Yang, Sun Qingjie, Yi Cuiping and He Xinyi. Study on anti-aging of fresh instant rice noodles [J]. Food and Machinery, 2006, (02): 8-10,29. (CSCD-E)
36. Sheng Canmei, Liu Yongle, Chen Yongfa. Study on Hydrolysis Conditions of Freshwater Fish Head [J]. Food and Machinery, 2006, (04): 19-2 1. (CSCD-E)
37. Xie Ding, Liu Yongle, Yi Cuiping, Yan Yong, Yu Jian and Sheng Canmei. Effect of sterilization on the quality of fresh-keeping instant rice noodles [J]. Food and Machinery, 2006, (04):32-35. (CSCD-E)
38. Yang Peihua, Li Zhonghai, Liu Yongle, Yu Jian, Development and application of acid-resistant α -amylase [J]. Food and Machinery, 2006, (05): 132- 136. (CSCD-E)
39-year-old Liu Yongle, Li Zhonghai, Yu Jian and Chen Qi. Effect of ethyl maltol on yogurt fermentation [J]. Food Science, 2006, (12): 538-540. (CSCD-C)
40. Chen Qi, He Xinyi, Sheng Canmei, Liu Yongle. Study on the processing technology of flavored silver carp [J]. Food and Machinery, 2007, (01):129-131. (CSCD-E)
4 1, Li Zhonghai, Yang Peihua, Yu Jian, Shao. Screening of acid-tolerant α -amylase producing strains and optimization of solid-state fermentation conditions [J]. China Brewing, 2007, (08): 29-32,39.
Liu Yongle, Li Zhonghai, Yu Jian and Yang Peihua. Optimization of solid-state fermentation conditions of acid-tolerant α -amylase producing bacteria [J]. Food Research and Development, 2007, (09):9 1-94.
Yu Jian, Liu Yongle, Chen Qi and Li Weiqing. Production method of lycopene health wine [J]. China Brewing, 2007, (1 1):70-72.
45. Liu Yongle, Li Zhonghai, Yang Peihua, Yu Jian. Study on mutation breeding of acid-resistant α -amylase [J]. Food and Machinery, 2007, (05):1-13. (CSCD-E)
46. Zeng, Dai Zhifeng, Diao Xin,,, He. Influence of external force field on asymmetric oxidation of isophorone [J]. Journal of Graduate School of China Academy of Sciences, 2008, (0 1):35-40.
47. Wang Guangwei, Yun Feng, Qiu Ximin and Liu Yongle. Effect of atractylodes macrocephala polysaccharide on brain edema after traumatic brain injury in rats [J]. Food Science, 2008, (12): 675-677. (CSCD-C)
Liu Yongle, Li Zhonghai, Yu Jian and Yang Peihua. Study on fermentation kinetics of acid-resistant α -amylase [J]. Food Industry Science and Technology, 2008, (0 1):60-62. (CSCD-C)
49. Dai Zhifeng, Zeng, Diao Xin,,, He. Influence of centrifugal force field on asymmetric crystallization of sodium chlorate [J]. Journal of Graduate School of China Academy of Sciences, 2008, (02):279-283.
49. Li Weiqing, Liu Yongle, Yu Jian. Application of ozone water instead of SO2 in tomato wine brewing [J]. Food and Machinery, 2005, (03):43-44+48. (CSCD-E)
50. Liu Yongle, Jiao Na, Huang Shouen, Cai Xiaoying. Determination of liquid fat in fermentation broth by spectrophotometry [J]. Food Industry Science and Technology, 2004, (05): 127- 129. (CSCD-C)
5 1, Liu Yongle, Cai Xiaoying, Huang Shouen, Yu Jian. Production of a series of rice malt syrup by one-time high-pressure jet liquefaction [J]. Food and Machinery, 2004, (03):4-5+ 19. (CSCD-E)
52. Liu Yongle, Yu Jian, Huang Shouen and Li Weiqing. Study on Biochemical Characteristics of Sweet Yellow Rice Wine during Fermentation [J]. China Food Journal, 2004, (0 1). (CSCD-E)
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Representative monographs in recent 5 years
1, edited by Liu Yongle. Processing technology of rice and its products (ISBN 978-7-5019-7510-5) (National Key Book Publishing Planning Project in the Eleventh Five-Year Plan) China Light Industry Press 20 10-08.
2. Editor-in-Chief Liu Yongle. Questions and Answers on Production Technology of Rice and Rice Products (ISBN 978-7-1106295-1) Science Popularization Press 20 10-05.
3. Editor-in-Chief Liu Yongle. Key technologies and typical examples of new sugar products (ISBN 7-5023-5467-0/ts.168) Science and Technology Literature Publishing House 2006- 1 1.