羅永康，中國農業大學食品科學與營養工程學院教授。國家農業綜合開發項目專家評審組成員,畜禽養殖加工組組長；中國綠色食品專家諮詢委員會成員；農業部無公害農產品認證評審委員；中國畜產品加工研究會乳品專業委員會副主任；日本水產學會會員；J. Food Science reviewer 多次參加科技部863項目、國際合作項目、中小企業創新項目、農業部及國家科技獎和教育部科技獎等項目的評審。
基本介紹
- 中文名：羅永康
- 民族：漢
- 出生日期：1964年2月17
- 職業：教授
人物經歷,學習經歷,工作經歷,主講課程,研究方向,主要貢獻,代表著作,科研項目,獲獎記錄,
人物經歷
學習經歷
1983.9-1987.7：浙江大學（原浙江農業大學）畜牧專業，獲學士學位。
1987.9 - 1990.7：東北農業大學動物食品科學專業，獲碩士學位。
1993.9 - 1996.6：東北農業大學動物食品科學專業，獲博士學位。
工作經歷
1996-1997：日本中央水產研究所，聯合國大學特別研究員。
1998-2000：日本中央水產研究所，日本科技廳特別研究員。
1990 -2004：中國農業大學食品科學與營養工程學院，助教、講師、副教授。
2004-至今：中國農業大學食品科學與營養工程學院，教授，博士生導師。
主講課程
主講研究生《乳品科學研究進展》和《水產品加工技術研究進展》課程；
主講本科生《乳品工藝學》和《水產品加工工藝學》課程；
每年招1-2名博士, 2-3名碩士。
研究方向
畜(水)產品原料中功能成分的分離提取及功能特性的研究;
畜(水)產品貯藏加工中理化特性變化規律及機理的研究;
畜(水)產品加工新技術及動物性功能蛋白的開發與利用。
主要貢獻
代表著作
Bao, Y., Luo, Y., Zhang, Y., Shen, Y., & Shen, H. (2013). Application of the global stability index method to predict the quality deterioration of blunt-snout bream (Megalobrama amblycephala) during chilled storage. Food Science and Biotechnology, 22(5), 1–5. doi:10.1007/s10068-013-0217-3.
Bu, G., Lu, J., Zheng, Z., & Luo, Y. (2009). Influence of Maillard reaction conditions on the antigenicity of bovine α-lactalbumin using response surface methodology. Journal of the Science of Food and Agriculture, 89(14), 2428–2434. doi:10.1002/jsfa.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. Dairy Science & Technology, 93(3), 211–223. doi:10.1007/s13594-013-0113-x.
Bu, G., Luo, Y., Lu, J., & Zhang, Y. (2010a). 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., 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.
乳清蛋白- 多糖的製備及功能特性的研究。中國乳品工業, 2007,5:4-7。
糖基化反應改善鰱魚魚肉肌原纖維蛋白功能特性。中國農業大學學報, 2007,4:19-24。
鹼性蛋白酶水解乳清蛋白過敏原條件的最佳化。中國乳品工業, 2007,4:4-7。
酶解對乳清蛋白抗原性影響的研究. 中國乳品工業, 2006,6:12-15。
乳鐵蛋白熱穩定性及熱變性動力學的研究. 中國乳品工業,2006,4:20-23。
牛初乳活性免疫球蛋白(IgG)複合熱變性保護劑的研究. 中國乳品工業,2006,3:5-8。
《水產食品安全標準化生產》主編。中國農業大學出版社，2006。
《現代乳品工業手冊》 副主編 。中國輕工出版社，2004。
科研項目
國家自然科學基金《牛乳乳清蛋白過敏原複合酶解控制摸式機制研究》；
北京市自然科學基金《糖基化反應改善魚肉蛋白質功能特性的研究》；
浙江省科技廳重大項目《綠色畜產品（豬肉）生產全程控制關鍵技術集成與示範》；
雲南省省院省校科技合作項目《初乳中活性成分的分離重組及免疫乳製品的研究》；
國家發改委項目《氂牛血免疫球蛋白的提取及產業化生產》；
浙江省科技廳重點項目《血液深加工生物產品的開發及產業化工程》；
浙江省科技廳重點項目《初乳中活性成分的分離及質量控制技術的研究》；
浙江省科技廳重大項目《畜禽骨血產品開發及產業化示範》；
國家十一五國家科技支撐計畫《畜禽屠宰加工設備與骨血產品開發及產業化示範》；
國家十一五科技支撐計畫《新型乳製品研製及其產業化開發》；
國家十一五科技支撐計畫《功能因子生物活性穩態化技術的研究》；
廣西壯族自治區科學技術廳《鱷魚功能性蛋白和生物活性肽的研究》。
獲獎記錄
授於和申請了發明專利8項，通過省部級成果鑑定7項，省市級科技進步獎2項。
