教授/研究员
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周存六
发布时间:2018-09-11    阅读次数: 2397
姓 名:
周存六
职 称:
教授
职 务:
教师
所属系:
食品工程系
邮 箱:
zhoucl4@hfut.edu.cn
电 话:
 
个人学习工作简介
1992年9月---1996年7月:  山东大学化学与化工学院应用化学专业
1996年7月---1999年9月:  安徽省化工研究院精细化工研究室
1999年9月---2004年7月:  中国科学技术大学化学与材料科学学院有机化学专业
2004年7月---:             合肥工业大学食品科学与工程学院

其他:
1999年9月---2004年7月:  美国西奈山医学院作访问学者
主要研究领域与方向
畜禽蛋白化学
开设课程
食品化学,乳品及肉制品工艺学
近年的科研项目(五年内)
1. 国家自然资金项目:基于外源性氨基酸稳定血红蛋白的机制研究 (21272051)
2. 国家自然资金项目:猪肌原纤维蛋白热诱导凝胶对外源性氨基酸的响应规律及机制研究 (21542008)
3. 安徽省自然资金项目:碳氧血红蛋白对肉制品色泽稳定性及安全性的影响研究 (1208085MC43)
著作论文(代表作)
1. Paper
♦ Xu, Peng, Zheng, Yadong, Zhu, Xiaoxu, Li, Shiyi, Zhou, Cunliu*. l-Lysine and l-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical. Asian-Australasian Journal of Animal Sciences, 2018, DOI: https://doi.org/10.5713/ajas.17.0617.
♦ Li Shiyi1, Zheng Yadong1, Xu Peng, Zhu Xiaoxu, Zhou Cunliu*. l-Lysine and l-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin: The role in increasing myosin solubility. Food Chemistry, 2018, 242 : 22-28.
♦ Zhu Xiaoxu, Ning Cheng, Li Shiyi, Xu Peng, Zheng Yadong, Zhou, Cunliu*. Effects of l-lysine/l-arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages. International Journal of Food Science and Technology, 2018, 53 : 88-96.
♦ Fu Yuan1, Zheng Yadong1, Lei Zhen, Xu Peng, Zhou, Cunliu*. Gelling properties of myosin as affected by l-lysine and l-arginine by changing the main molecular forces and microstructure. International Journal of Food Properties, 20 : S884-S898.
♦ Lei Zhen, Fu Yuan, Zheng Yadong, Xu Peng, & Zhou Cunliu*. Effects of l-lysine on thermal gelation properties of chicken breast actomyosin. Food Science & Biotechnology, 2017, 26 : 549-556.
♦ Li Peijun, Jia Shanshan, Zhou Cunliu, Fang Hongmei, & Chen Conggui*. Protective role of lactobacillus fermentum R6 against clostridium perfringens in vitro and in chicken breast meat under temperature abuse conditions. Innovative Food Science & Emerging Technologies, 2017, 41 : 117-123.
♦ Lei Zhen, Fu Yuan, Xu Peng, Zheng Yadong, & Zhou Cunliu*. Effects of l-arginine on the physicochemical and gel properties of chicken actomyosin. International Journal of Biological Macromolecules, 2016, 92 : 1258-1265.
♦ Xu Peng, Zhu Xuefeng, Tan Shengjiang, Qin Hao, Zhou Cunliu*. The role of monoxide hemoglobin in color improvement of chicken sausage. Food Science and Biotechnology, 2016, 25 : 409-414.
♦ Ma Fei, Qin Hao, Shi Kefu, Zhou Cunliu, Chen Conggui, Hu Xiaohua, Zheng Lei*. Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages. Food Chemistry, 2016, 190 : 142-149.
♦ Ma Fei, Qin Hao, Zhou Cunliu, Wang Xia, Chen Conggui, Zheng Lei*. Rapid and non-destructive detection of iron porphyrin content in pork using multispectral imaging approach. Food Analytical Methods,  2016 , 9 : 1180-1187.
♦ Qin Hao, Xu Peng, Zhou Cunliu*, Wang Yajing. Effects of l-arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle. LWT-Food Science and Technology, 2015, 63 : 912-918.
♦ Zhou Cunliu*, Ye Huiqiong, Wang Hui, Qin Hao, Li Junhong. Coordination of l-arginine and iron cation improves stability of hemoglobin concentrates. European Food Research and Technology, 2015, 240 : 743-751.
♦ Zhou Cunliu*, Ye Huiqiong, Nishiumi Tadayuki, Qin Hao, Chen Conggui. l-Histidine enhances stability of hemoglobin concentrates by coordinating with free iron, Food Research International, 2014, 62 : 637-643.
♦ Zhou Cunliu*, Tan Shengjiang, Li Jun, Chu Xiaoyan, Cai Kezhou. A novel method to stabilize meat colour: ligand coordinating with hemin. Journal of Food Science and Technology, 2014, 51 : 1213-1217.
♦ Zhou Cunliu*, Li Jun, Tan Shengjiang. Effect of L-lysine on the physicochemical properties of pork sausage. Food Science and Biotechnology, 2014, 23 : 775-780.
♦ Tan Shengjiang, Zhou Cunliu*, Han Zhuo, Li Jun, Qin Hao. Combined effect of monoxide hemoglobin and sodium nitrite on physicochemical, microbiological and sensory properties of pork sausage. Advance Journal of Food Science and Technology, 2014, 6 : 417-423.
♦ Zhou Cunliu*, Li Jun, Tan Shengjiang, Sun Gaojun. Effects of l-arginine on physicochemical and sensory characteristics of pork sausage. Advance Journal of Food Science and Technology, 2014, 6 : 660-667.
♦ Zhou Cunliu*, Zhang Lin, Wang Hui, Chen Conggui. Evaluation of strawberry pigments as pork sausage coloran. Food Science and Technology Research, 2013, 19 : 583-589.
♦ Zhou Cunliu*, Li Jun, Tan Shengjiang, Ye Huiqiong. Selective extraction of berberine and palmatine from a water extract of Huangbai. Pakistan Journal of Pharmaceutical Sciences, 2013, 26 : 1023-1025.
♦ Ma Fei, Chen Conggui*, Zheng Lei*, Zhou Cunliu, Cai Kezhou, Han Zhuo. Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and k-carrageenan. Meat Science, 2013, 95 : 22-26.
♦ Zhou Cunliu*, Zhang Lin, Wang Hui, Chen Conggui. Effect of amaranthus pigments on quality characteristics of pork sausages. Asian-Australasian Journal of Animal Sciences, 2012, 25 : 1493-1498.
♦ Zhou Cunliu*, Wang Jixia, Wang Hui, Zhang Lin, Cai Kezhou. The effect of carboxyhemoglobin on color stability of cooked pork sausage. Food Science and Biotechnology, 2012, 21 : 267-272.
♦ Zhou Cunliu*, Wang Hui, Chen Yunlong, Chen Conggui. Effect of l-cysteine and lactose on color stability of porcine red blood cell during freeze-drying and powder storage. Food Science and Biotechnology, 2012, 21 : 669-674.
♦ Yu Xia, Chen Conggui, Cai Kezhou, Zhou Cunliu, Mao Daorong, Sun Gaojun. Combined effects of blood plasma powder, agar, and microbial transglutaminase on physicochemical and textural properties of pork muscle gels. Food Science and Biotechnology, 2012, 21 : 941-950.

2. Patent
♦ 周存六, 王纪霞, 陈从贵, 丁亚兰, 方红美. 利用畜禽血液制备碳氧血红蛋白的方法. 201010282355.6 (已授权)
♦ 周存六, 周倩, 朱洋洋,叶慧琼,方红美, 陈从贵. 利用畜禽血液制备香肠的方法. 201210411290.X (已授权)
♦ 周存六, 李军红, 朱光亚. 一种泡椒凤爪浸泡液. 申请号:201310494215.9 (已授权)
♦ 陈从贵, 施刘翠, 方红美, 周存六. 一种畜禽血浆蛋白粉的制备方法.申请号: 201010282361.1 (已授权)
♦ 王武, 陈从贵, 詹昌玲, 翟颖丝, 方红美, 周存六. 低盐休闲禽肉干制品的加工方法. 申请号:200910144274.7 (已授权)
♦ 周存六, 秦浩, 许鹏. 一种低钠低磷酸盐肉制品. 申请号:201410480482.5 (已授权)
♦ 周存六, 诸晓旭, 许鹏, 郑亚东, 李诗义. 一种乳化香肠及其制作方法. 申请号:201510864912.8
♦ 郑亚东, 许鹏, 杨曦, 党润卿. 一种香肠加工方法. 申请号:201610940881.4
获奖情况
《肉类研究》编委,中国畜产品加工研究会理事
版权所有:合肥工业大学食品与生物工程学院  技术支持:南京苏迪
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