姓名：刘骞

性别：男

学历：博士

职称：教授

工作单位：东北农业大学

教育情况：

1、2000/09-2004/07，东北农业大学，食品学院，学士

2、2004/09-2007/07，东北农业大学，食品学院，硕士

3、2006/09-2009/07，东北农业大学，食品学院，博士

工作经历：

1、2009/07-2011/12，东北农业大学，食品学院，讲师

2、2012/01-2016/12，东北农业大学，食品学院，副教授

3、2017/01-至今，东北农业大学，食品学院，教授

4、2009/12-2012/06，东北农业大学，畜牧学博士后流动站，博士后

所受奖项：

1、“北方传统肉灌制品现代化生产及安全控制技术”，2014年8月获得黑龙江省科学技术一等奖（技术发明类）。第二

2、“抗氧化肽和降血压肽的作用机制及其构效分析”，2016年8月获得黑龙江省科学技术一等奖（自然科学类）。第二

3、“北方传统肉灌制品现代化生产及安全控制技术”，2014年4月获得黑龙江省畜牧科技一等奖。第二

4、“抗氧化肽和降血压肽的作用机制及其构效分析”，2016年4月获得黑龙江省畜牧科技一等奖。第二

5、“复合亚硝基血红蛋白制备以及血清蛋白和血红素利用的研究”，2013年11月获得黑龙江省科学技术三等奖（科技进步类）。第二

6、“复合亚硝基血红蛋白制备以及血清蛋白和血红素利用的研究”，2012年12月获得哈尔滨市科技进步二等奖。第二

7、“安全冷却肉生产技术及质量控制技术”，2009年3月获得黑龙江省高校科技进步二等奖。第四

8、“Antioxidant activity and functional properties of porcine plasma protein as influenced by the degree of hydrolysis”，2011年6月获得第十二届黑龙江省自然科学技术学术成果一等奖。第一

9、“Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats”， 2013年7月获得第十三届黑龙江省自然科学技术学术成果二等奖。第一

10、“Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle”， 2013年7月获得第十三届黑龙江省自然科学技术学术成果三等奖。第五

11、“应用电子自旋共振技术测定猪血浆蛋白水解物清除自由基能力的研究”，2010年10月获得哈尔滨市2009年度自然科学技术学术成果优秀奖。第一

12、“反复冻融引起猪肉背最长肌物理化学变化和肌原纤维蛋白氧化的研究”，2010年10月获得哈尔滨市2009年度自然科学技术学术成果优秀奖。第三

13、“水解度对猪血浆蛋白水解物抗氧化活性和功能特性影响的研究”，2011年7月获得哈尔滨市2010年度自然科学技术学术成果二等奖。第一

14、“Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats”，2012年8月获得哈尔滨市2011年度自然科学技术学术成果三等奖。第一

主要研究方向：

1、肉制品加工和储藏过程中蛋白质和脂肪的氧化变化的研究

2、天然抗氧化剂和生物活性肽的研究

3、畜禽副产物综合利用的研究

代表性著作：

第一或者通讯作者SCI：

(1) Qian Liu, Baohua Kong*, Lianzhou Jiang, Xuhai Cui, Jing Liu. Free radical scavenging activity of porcine plasma protein hydrolysates determined by electron spin resonance spectrometer. LWT- Food Science and Technology, 2009, 42, 956-962.

(2) Qian Liu, Baohua Kong*, Youling L. Xiong, Xiufang Xia. Antioxidant activity and functional properties of porcine plasma protein as influenced by the degree of hydrolysis. Food Chemistry, 2010, 118, 403-410.

(3) Qian Liu, Baohua Kong*, Guangxing Li, Ning Liu, Xiufang Xia. Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats. Food and Chemical Toxicology‏, 2011, 49, 1316-1321.

(4) Qian Liu, Jing Li, Baohua Kong*, Na Jia, Peijun Li. The antioxidant capacity of Maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics. Food Science and Biotechnology, 2014, 23, 33-41.

(5) Qian Liu, Baohua Kong*, Jianchun Han, Qian Chen, Xueying He. Effects of superchilling and cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: Microbial growth, oxidation, and physiochemical properties. LWT-Food Science and Technology, 2014, 57, 165-171.

(6) Qian Liu, Qian Chen, Baohua Kong*, Jianchun Han, Xueying He. The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi. LWT - Food Science and Technology, 2014, 57, 603-611.

(7) Qian Liu, Jing Li, Baohua Kong*, Peijun Li, Xiufang Xia. Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars. International Journal of Dairy Technology, 2014, 67, 220-228.

(8) Qian Liu, Baohua Kong*, Jianchun Han, Changyan Sun, Peijun Li. Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions. Food Structure, 2014, 1, 145-154.

(9) Qian Liu, Haili Niu, Juyang Zhao, Jianchun Han, Baohua Kong*. Effect of the reactant ratio on the characteristics and antioxidant activities of Maillard reaction products in a porcine plasma protein hydrolysate–galactose model system. International Journal of Food Properties, 2016, 19(1), 99-110.

    (10) Qian Liu, Rui Geng, Juyang zhao, Qian Chen, Baohua Kong*. Structural and gel textural properties of soy protein isolate when subjected to extreme acid pH-shifting and mild heating processes. Journal of Agricultural and Food Chemistry, 2015, 63, 4853-4861.

(11) Juyang Zhao, Fujia Dong, Yuanyuan Li, Baohua Kong*, Qain Liu*. Effect of freeze-thaw cycles on the emulsion activity and structural characteristics of soy protein isolate. Process Biochemistry, 2015, 50, 1607-1613.

    (12) Baohua Kong, Hiali Niu, Fangda Sun, Jianchun Han, Qian Liu*. Regulatory effect of porcine plasma protein hydrolysates on pasting and gelatinization action of corn starch. International Journal of Biological Macromolecules, 2016, 82, 637-644.

(13) Qain Liu, Yan Lu, Jianchun Han, Qain Chen, Baohua Kong*. Structure-modification by moderate oxidation in hydroxyl radical-generating systems promote the emulsifying properties of soy protein isolate. Food Structure, 2015, 6, 21-28.

(14) Yuanyuan Li, Haotian Liu, Qi Han, Baohua Kong*, Qian Liu*. Cooperative antioxidative effects of zein hydrolysates with sage (salvia officinalis) extract in a liposome system. Food Chemistry, 2017, 222, 74–83.

(15) Juyang Zhao, Fangda Sun, Yuanyuan Li, Qian Liu*, Baohua Kong*. Modification of gel properties of soy protein isolate by freeze-thaw cycles are associated with changes of molecular force involved in thegelation. Process Biochemistry, 2017, 52, 200-208.

其他顺序作者SCI：

(1) Xinyan Peng, Baohua Kong*, Xiufang Xia, Qian Liu. Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase. International Dairy Journal, 2010, 20(5), 360-365.

(2) Xiufang Xia, Baohua Kong*, Qian Liu, Jing Liu.  Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles. Meat Science, 2009, 83, 239–245.

(3) Na Jia, Youling L. Xiong, Baohua Kong*, Qian Liu, Xiufang Xia. Radical scavenging activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on gastric cancer cell proliferation via induction of apoptosis. Journal of Function Foods, 2012, 4, 382-390.

(4) Xiufang Xia, Baohua Kong*, Jing Liu, Xinping Diao, Qian Liu. Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle. LWT- Food Science and Technology, 2012, 46, 280-286.

(5) Na Jia, Baohua Kong*, Qian Liu, Xinping Diao, Xiufang Xia. Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage. Meat Science, 2012, 91, 533-539.

(6) Baohua Kong, Yan Sun, Lianzhou Jiang*, Qian Liu, Xiufang Xia. Inhibition of oxidant-induced chemical and structural changes of whey protein by BHA and α-tocopherol. International Journal of Dairy Technology, 2012, 65, 353-359.

(7) Baohua Kong*, Yuanyuan Guo, Xiufang Xia, Qian Liu, Yanqing Li, Hongsheng Chen. Cryoprotectants reduce protein oxidation and structure deterioration induced by freeze-thaw cycles in Common Carp (Cyprinus carpio) Surimi. Food Biophysics, 2013, 8, 104-111.

(8) Yuanyuan Guo, Baohua Kong*, Xiufang Xia, Tao Yu, Qian Liu. Changes in physicochemical and protein structural properties of common carp (Cyprinus carpio) muscle subjected to different freeze–thaw cycles. Journal of Aquatic Food Product Technology, 2014, 23, 579-590.

(9) Yanqing Li, Baohua Kong*, Xiufang Xia, Qian Liu, Xinping Diao. Structural changes of the myofibrillar proteins in common carp (Cyprinus carpio) muscle exposed to a hydroxyl radical-generating system. Process Biochemistry, 2013, 48, 863–870.

(10) Yanqing Li, Baohua Kong*, Xiufang Xia, Qian Liu, Peijun Li. The inhibition of frozen storage-induced protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein. International Journal of Food Science and Technology, 2013, 48, 1916–1923.

(11) Changyan Sun, Dehai Li, Qian Liu, Baohua Kong*. Improvement of antioxidant activity of whey protein hydrolyzate by conjugation with glycosylation. Asian Journal of Chemistry, 2014, 26(16), 5087-5092.

(12) Qian Chen, Qian Liu, Qinxiu Sun, Baohua Kong*, Youling L. Xiong. Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage. Meat Science, 2015, 100, 110-117.

(13) Li Huang, Baohua Kong*, Juyang Zhao, Qian Liu, Xinping Diao. Contributions of fat content and oxidation to the changes in physicochemical and sensory attributes of pork dumpling filler during frozen storage. Journal of Agricultural and Food Chemistry, 2014, 62(27), 6390–6399.

(14) Li Huang, Qian Liu, Xiufang Xia, Baohua Kong*, Youling L. Xiong. Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage. Food Chemistry, 2015, 185, 459-469.

(15) Ning Wang, Juyang Zhao, Qian Liu, Xinping Diao, Baohua Kong*. Sulforaphane protects human umbilical vein cells against lipotoxicity by stimulating autophagy via an AMPK-mediated pathway. Journal of Functional Foods, 2015, 15, 23-34.

(16) Qian Chen, Baohua Kong*, Qinxiu Sun, Fujia Dong, Qian Liu. Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model. Meat Science, 2015, 110, 180-188.

(17) Qian Chen, Baohua Kong*, Qi Han, Qian Liu, Li Xu. The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages. Meat Science, 2016, 121, 196-206.

(18) Peijun Li, Huiting Luo, Baohua kong*, Qian Liu, Conggui Chen.Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus. LWT-Food Science and Technology, 68, 251-257.

(19) Fengchao Zhou, Qian Liu, Qian Chen, Hongwei Zhang, Baohua Kong*. (2016). Potato starch oxidation induced by sodium hypochlorite and its effect on functional properties and digestibility. International Journal of Biological Macromolecules, 84, 410–417.