罗永康，男，博士，中国农业大学所食品科学与营养工程学院教授、博士生导师。

• 中文名称 罗永康
• 毕业院校 东北农业大学
• 学位/学历 博士
• 专业方向 动物食品科学
• 任职院校 中国农业大学

人物经历

教育经历

　　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:来自中国农业大学食品360百科科学与营养工程学院，助教、讲师、副教授。

　　2004-至鱼今:中国农业大学食品科学与营养工程学院，教授，博士生导师。

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(北京主用保社治资严孩)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;中国畜产告罗土记据城温神品加工研究会常务否观其对慢冷握在件管处理事，生化与综合利用分会副主任。

主讲课程

　　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《水产品加工工艺学士棉却味》;

研究方向

　　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烈术与理论研究;

　　畜水产降论面而伯总天画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;

学术成果

间凯持进受注代表论文

　　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:

　　Bao, Y., Lu来自o, Y., Zhang, Y., Shen, Y., & Shen, H. (2013). 360百科Application of 话候职困承间县the global sta左伤赵货突因军策团从bility index method to predict the quality deterioration of blunt-snout bream (西地资后货什Megalobrama amblycephala) during chilled storage. Food Science and B办广绍错极由发船灯iotechnology调班木上章却坏克获面, 22(5), 1–5. doi:10.1007/s10068-013-0217-3.

　　Bu, G., Lu, J., Zheng, Z., & Luo, Y. (2009). Influence of Maillard re天action conditions on the antigenicity of bovine α-lactalbumin using response surface methodology. Journal of the Science of Food and Agriculture, 89(1苏谓益做养补4), 2428–造2434. doi:10.正育胞技础或犯1002/jsfa李序前限这子伤差明获映.3741.

　　Bu, G., Luo, Y., Chen, F., Liu, K., & Zhu, T. (2013). Milk processing as a tool to reduce cow's milk allergenicity: a mini-review. Dair个有看y Science & Technology, 93(3), 211–223. doi:10.1007/s13594-013-0113-x.

　　Bu, G., Luo, Y., Lu, J., & Zhang, Y. (20针势深谈形开10a). Reduced antigenici地析既黄阻ty of β -lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions. Food and Agricul款际入南tural Immun铁语述干ology, 21(2), 143–156. doi:10.1080/09540100903452122.

　　Bu, G., Luo, Y., Lu, J., & Zhang, Y. (2010b). Reduced antigenicity of β -lactoglobulin by conjugation with glucose through controlled Maillard reaction conditions. Food and Agricultural Immunology, 21(2), 143–156. doi:10.1080/09540100903452122.

　　Bu, G., Luo, Y., Zhang, Y., & Chen, F. (2010). Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins. Journal of the Science of Food and Agriculture, 90(12), 2015–20. doi:10.1002/jsfa.4046.

　　Bu, G., Luo, Y., Zheng, Z., & Zheng, H. (2009a). Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate. Food and Agricultural Immunology, 20(3), 195–206. doi:10.1080/09540100903026116.

　　Bu, G., Luo, Y., Zheng, Z., & Zheng, H. (2009b). Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate. Food and Agricultural Immunology, 20(3), 195–206. doi:10.1080/09540100903026116.

　　Hong, H., Fan, H., Wang, H., Lu, H., Luo, Y., & Shen, H. (2013). Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis). Journal of Food Science and Technology. doi:10.1007/s13197-013-1129-1.

　　Hong, H., Luo, Y., Zhou, Z., Bao, Y., Lu, H., & Shen, H. (2013). Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage. Food Chemistry, 138(2-3), 1476–82. doi:10.1016/j.foodchem.2012.11.031.

　　Hong, H., Luo, Y., Zhou, Z., & Shen, H. (2012). Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C. Food Chemistry, 133(1), 102–107. doi:10.1016/j.foodchem.2012.01.002.

　　Hong, H., Luo, Y., Zhu, S., & Shen, H. (2012a). Application of the general stability index method to predict quality deterioration in bighead carp (Aristichthys nobilis) heads during storage at different temperatures. Journal of Food Engineering, 113(4), 554–558. doi:10.1016/j.jfoodeng.2012.07.012.

　　Hong, H., Luo, Y., Zhu, S., & Shen, H. (2012b). Establishment of quality predictive models for bighead carp (Aristichthys nobilis) fillets during storage at different temperatures. International Journal of Food Science & Technology, 47(3), 488–494. doi:10.1111/j.1365-2621.2011.02868.x.

　　Hu, S., Luo, Y., Cui, J., Lu, W., Wang, H., You, J., & Shen, H. (2013). Effect of silver carp ( Hypophthalmichthys molitrix ) muscle hydrolysates and fish skin hydrolysates on the quality of common carp ( Cyprinus carpio ) during 4°C storage. International Journal of Food Science & Technology, 48(1), 187–194. doi:10.1111/j.1365-2621.2012.03176.x.

　　Li, K., Shen, H., Li, B., Wang, H., & Luo, Y. (2012). Changes in physiochemical properties of water-soluble proteins from crucian carp (Carassius auratus) during heat treatment. Journal of Food Science and Technology. doi:10.1007/s13197-012-0651-x.

　　Li, X., Luo, Y., Shen, H., & You, J. (2012). Antioxidant activities and functional properties of grass carp (Ctenopharyngodon idellus) protein hydrolysates. Journal of the Science of Food and Agriculture, 92(2), 292–8. doi:10.1002/jsfa.4574.

　　Li, X., Luo, Y., You, J., & Shen, H. (2013). Stability of papain-treated grass carp (Ctenopharyngodon idellus) protein hydrolysate during food processing and its ability to inhibit lipid oxidation in frozen fish mince. Journal of Food Science and Technology. doi:10.1007/s13197-013-1031-x.

　　Li, Z., Jiang, M., You, J., Luo, Y., & Feng, L. (2013). Impact of Maillard reaction conditions on the antigenicity of parvalbumin, the major allergen in grass carp. Food and Agricultural Immunology, 1–12. doi:10.1080/09540105.2013.838943.

　　Li, Z., Luo, Y., & Feng, L. (2011). Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose. European Food Research and Technology, 233(3), 387–394. doi:10.1007/s00217-011-1532-7.

　　Li, Z., Luo, Y., Feng, L., & Liao, P. (2013). Effect of Maillard reaction conditions on antigenicity of β-lactoglobulin and the properties of glycated whey protein during simulated gastric digestion. Food and Agricultural Immunology, 24(4), 433–443. doi:10.1080/09540105.2012.712951.

　　Liu, L., Luo, Y., Song, Y., Shen, H., & Hong, H. (2013). Study on Gel Properties of Silver Carp ( Hypophthalmichthys molitrix ) and White Croaker ( Argyrosomus argentatus ) Blended Surimi at Different Setting Conditions. Journal of Aquatic Food Product Technology, 22(1), 36–46. doi:10.1080/10498850.2011.623263.

　　Liu, X., Luo, Y., & Li, Z. (2012a). Effects of pH, temperature, enzyme-to-substrate ratio and reaction time on the antigenicity of casein hydrolysates prepared by papain. Food and Agricultural Immunology, 23(1), 69–82. doi:10.1080/09540105.2011.604770.

　　Liu, X., Luo, Y., & Li, Z. (2012b). Effects of pH, temperature, enzyme-to-substrate ratio and reaction time on the antigenicity of casein hydrolysates prepared by papain. Food and Agricultural Immunology, 23(1), 69–82. doi:10.1080/09540105.2011.604770.

　　Lu, H., Luo, Y., & Feng, L. (2013). Effects of Hydrolysates from Silver Carp (Hypophthalmichthys molitrix) Scales on Rancidity Stability and Gel Properties of Fish Products. Food and Bioprocess Technology. doi:10.1007/s11947-013-1196-3.

　　Lu, W., Hu, S., Luo, Y., Wang, H., & Shen, H. (2013). The Relationship Between Electric Impedance and Quality Parameters of Ungutted and Gutted Common Carp ( Cyprinus carpio ) Stored at 4°C. Journal of Aquatic Food Product Technology, 22(3), 219–225. doi:10.1080/10498850.2011.639006.

　　Luo, Y. K., Kuwahara, R., Kaneniwa, M., Murata, Y., & Yokoyama, M. (2001). Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein Concentration. Journal of Food Science, 66(4), 548–554. doi:10.1111/j.1365-2621.2001.tb04600.x.

　　Pan, D., Luo, Y., & Tanokura, M. (2005). Antihypertensive peptides from skimmed milk hydrolysate digested by cell-free extract of Lactobacillus helveticus JCM1004. Food Chemistry, 91(1), 123–129. doi:10.1016/j.foodchem.2004.05.055.

　　Pan, J., Shen, H., & Luo, Y. (2010). Cryoprotective Effects of Trehalose on Grass Carp (Ctenopharyngodon Idellus) Surimi During Frozen Storage. Journal of Food Processing and Preservation, 34(2010), no–no. doi:10.1111/j.1745-4549.2009.00388.x.

　　Pan, J., Shen, H., You, J., & Luo, Y. (2011). Changes in Physiochemical Properties of Myofibrillar Protein From Silver Carp (Hypophthalmichthys Mollitrix) During Heat Treatment. Journal of Food Biochemistry, 35(3), 939–952. doi:10.1111/j.1745-4514.2010.00431.x.

　　Shi, C., Cui, J., Yin, X., Luo, Y., & Zhou, Z. (2014). Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation. Food Control, 40, 134–139. doi:10.1016/j.foodcont.2013.12.001.

　　Shi, C., Lu, H., Cui, J., Shen, H., & Luo, Y. (2014). Study on the Predictive Models of the Quality of Silver Carp ( Hypophthalmichthys Molitrix ) Fillets Stored under Variable Temperature Conditions. Journal of Food Processing and Preservation, 38(1), 356–363. doi:10.1111/j.1745-4549.2012.00783.x.

　　Shi, J., Luo, Y., Shen, H., & Li, Z. (2013). Gel properties of surimi from silver carp (Hypophthalmichthys molitrix): effects of whey protein concentrate, CaCl 2 and setting condition. Journal of Aquatic Food Product Technology, 130506083158000. doi:10.1080/10498850.2012.729257.

　　Sun, Q., & Luo, Y. (2011). Porcine Hemoglobin Hydrolysate Prepared with Pepsin: Antioxidant Activities and Their Mechanisms. International Journal of Food Properties, 14(4), 840–853. doi:10.1080/10942910903453405.

　　Sun, Q., Luo, Y., Shen, H., & Hu, X. (2011). EFFECTS OF pH, TEMPERATURE AND ENZYME TO SUBSTRATE RATIO ON THE ANTIOXIDANT ACTIVITY OF PORCINE HEMOGLOBIN HYDROLYSATE PREPARED WITH PEPSIN. Journal of Food Biochemistry, 35(1), 44–61. doi:10.1111/j.1745-4514.2010.00365.x.

　　Sun, Q., Luo, Y., Shen, H., Li, X., & Yao, L. (2012). Purification and characterisation of a novel antioxidant peptide from porcine haemoglobin hydrolysate. International Journal of Food Science & Technology, 47(1), 148–154. doi:10.1111/j.1365-2621.2011.02820.x.

　　Sun, Q., Shen, H., & Luo, Y. (2011). Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobin. Journal of Food Science and Technology, 48(1), 53–60. doi:10.1007/s13197-010-0115-0.

　　Wang, H., Luo, Y., Shi, C., & Shen, H. (2013). Effect of different thawing methods and multiple freeze-thaw cycles on the quality of common carp ( Cyprinus carpio). Journal of Aquatic Food Product Technology, 130825085322008. doi:10.1080/10498850.2013.763884.

　　Yao, M., Luo, Y., Shi, J., Zhou, Y., Xu, Q., & Li, Z. (2013). Effects of fermentation by Lactobacillus rhamnosus GG on the antigenicity and allergenicity of four cows' milk proteins. Food and Agricultural Immunology, 1–11. doi:10.1080/09540105.2013.852163.

　　You, J., Luo, Y., & Shen, H. (2012). Functional Properties of Water-soluble Proteins from Silver Carp (Hypophthalmichthys molitrix) Conjugated with Five Different Kinds of Sugar. Food and Bioprocess Technology, 6(12), 3596–3603. doi:10.1007/s11947-012-1036-x.

　　You, J., Luo, Y., & Shen, H. (2013). Functional Properties of Water-Soluble Proteins from Silver Carp ( Hypophthalmichthys molitrix ) at Different pHs. Journal of Aquatic Food Product Technology, 22(5), 487–495. doi:10.1080/10498850.2012.668159.

　　You, J., Luo, Y., Shen, H., & Song, Y. (2011). Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system. International Journal of Food Science & Technology, 46(12), 2467–2474. doi:10.1111/j.1365-2621.2011.02769.x.

　　You, J., Pan, J., Shen, H., & Luo, Y. (2012). Changes in Physicochemical Properties of Bighead Carp ( Aristichthys mobilis ) Actomyosin by Thermal Treatment. International Journal of Food Properties, 15(6), 1276–1285. doi:10.1080/10942912.2010.519448.

　　Zhang, L., Li, X., Lu, W., Shen, H., & Luo, Y. (2011). Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage. Food Control, 22(8), 1197–1202. doi:10.1016/j.foodcont.2011.01.017.

　　Zhang, L., Luo, Y., Hu, S., & Shen, H. (2012a). Effects of Chitosan Coatings Enriched with Different Antioxidants on Preservation of Grass Carp ( Ctenopharyngodon idellus ) During Cold Storage. Journal of Aquatic Food Product Technology, 21(5), 508–518. doi:10.1080/10498850.2011.621047.

　　Zhang, L., Luo, Y., Hu, S., & Shen, H. (2012b). Effects of Chitosan Coatings Enriched with Different Antioxidants on Preservation of Grass Carp ( Ctenopharyngodon idellus ) During Cold Storage. Journal of Aquatic Food Product Technology, 21(5), 508–518. doi:10.1080/10498850.2011.621047.

　　Zhang, L., Shen, H., & Luo, Y. (2010). Study on the electric conduction properties of fresh and frozen-thawed grass carp (Ctenopharyngodon idellus) and tilapia(Oreochromis niloticus). International Journal of Food Science & Technology, 45(12), 2560–2564. doi:10.1111/j.1365-2621.2010.02428.x.

　　Zhang, L., Shen, H., & Luo, Y. (2011). A nondestructive method for estimating freshness of freshwater fish. European Food Research and Technology, 232(6), 979–984. doi:10.1007/s00217-011-1467-z.

　　Zheng, Z., Luo, Y., Yao, L., Lu, J., & Bu, G. (2013). Effects of Maillard reaction conditions on the functional properties of WPI chitosan oligosaccharide conjugates. Journal of Food Science and Technology. doi:10.1007/s13197-013-0946-6.

　　Zhong, S., Ma, C., Lin, Y. C., & Luo, Y. (2011). Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry. Food Chemistry, 126(4), 1636–1642. doi:10.1016/j.foodchem.2010.12.046.

　　Zhu, S., Luo, Y., Hong, H., Feng, L., & Shen, H. (2012). Correlation Between Electrical Conductivity of the Gutted Fish Body and the Quality of Bighead Carp (Aristichthys nobilis) Heads Stored at 0 and 3°C. Food and Bioprocess Technology, 6(11), 3068–3075. doi:10.1007/s11947-012-0991-6.

　　Gel Forming Ability of Surimi from Grass Carp (C. idellus): Influence of Heat Treatment and Soy Protein Isolate. Journal of the Science of Food and Agriculture. 2006, 86:687-693.

　　Gel Properties of Surimi from Silver Carp (Hypophthalmichthys molitrix) as Affected by Heat treatment and Soy Protein Isolate. Food Hydrocolloids. 2007.

　　Study of the effects of pH, temperature and enzyme to substrate ratio on the antigenicity of whey protein hydrolysates obtained with Alcalase by response surface methodology. Int Dairy J. 2008.

出版著作

　　乳清蛋白- 多糖的制备及功能特性的研究。中国乳品工业, 2007,5:4-7。

　　糖基化反应改善鲢鱼鱼肉肌原纤维蛋白功能特性。中国农业大学学报, 2007,4:19-24。

　　碱性蛋白酶水解乳清蛋白过敏原条件的优化。中国乳品工业, 2007,4:4-7。

　　酶解对乳清蛋白抗原性影响的研究. 中国乳品工业, 2006,6:12-15。

　　乳铁蛋白热稳定性及热变性动力学的研究. 中国乳品工业,2006,4:20-23。

　　牛初乳活性免疫球蛋白(IgG)复合热变性保护剂的研究. 中国乳品工业,2006,3:5-8。

　　《水产食品安全标准化生产》主编。中国农业大学出版社，2006。

　　《现代乳品工业手册》 副主编 。中国轻工出版社，2004。

科研项目

　　国家自然科学基金《牛乳乳清蛋白过敏原复合酶解控制摸式机制研究》;

　　北京市自然科学基金《糖基化反应改善鱼肉蛋白质功能特性的研究》;

　　浙江省科技厅重大项目《绿色畜产品(猪肉)生产全程控制关键技术集成与示范》;

　　云南省省院省校科技合作项目《初乳中活性成分的分离重组及免疫乳制品的研究》;

　　国家发改委项目《牦牛血免疫球蛋白的提取及产业化生产》;

　　浙江省科技厅重点项目《血液深加工生物产品的开发及产业化工程》;

　　浙江省科技厅重点项目《初乳中活性成分的分离及质量控制技术的研究》;

　　浙江省科技厅重大项目《畜禽骨血产品开发及产业化示范》;

　　国家十一五国家科技支撑计划《畜禽屠宰加工设备与骨血产品开发及产业化示范》;

　　国家十一五科技支撑计划《新型乳制品研制及其产业化开发》;

　　国家十一五科技支撑计划《功能因子生物活性稳态化技术的研究》;

　　广西壮族自治区科学技术厅《鳄鱼功能性蛋白和生物活性肽的研究》。

　　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;

　　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。

　　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。

　　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。

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

获奖记录

　　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)