联系方式

院       系: 食品学院

办公电话:0411-86318785、18742035299

电子信箱: pjf613@163.com;panjf@dlpu.edu.cn

更新时间: 2021-08-21

潘锦锋

副教授/硕导


个人简介

2019.1月-至今,大连工业大学,食品科学与工程学院,副教授,硕导

2014.6-2018.12,大连工业大学,食品科学与工程学院,讲师,硕导

2009.9-2013.12,瑞典农业科学大学,农业资源学院,食品系,博士

2006.9-2009.6,中国农业大学,食品学院,硕士

2002.9-2006.6,北京林业大学,生物学院,学士


研究方向

1. 鱼类加工理论与应用技术,包括:鱼蛋白凝胶制备及品质控制;鱼类保鲜。

    

主要成果

2017年入选辽宁省百千万人才工程万人层次;2018年入选大连市青年科技之星。2016年获大连市科学技术进步奖二等奖(7/10,2016J-2-23-R07);2017年获教育部高等学校科学研究优秀成果奖科技进步二等奖(7/12,2016-267)。承担国家重点研发计划项目子课题1项,国家自然科学基金项目2项,省市级项目4项。发表学术论文40多篇,其中以第一作者或通讯作者发表SCI收录论文13篇。以第一发明人申请国家专利9项,授权3项。参编地方标准1项。

    

科研项目

1. 2021.01-2024.12,国家自然科学基金面上项目,“超声辅助磷酸化修饰改善鱼皮明胶功能性质作用与机制”,3207216758万,主持)

2.  2016.08-2021.06,十三五国家重点研发专项,“海洋鱼类方便即食食品关键技术开发研究及新产品创制”,2016YFD0400703-03120万,主持)

3.  2017.01-2019.12,国家自然科学青年基金,“马鲛鱼肌原纤维蛋白氧化及其对转谷氨酰胺酶交联作用影响机制研究”,31601419(20万,主持)

4. 2019.01-2020.12,大连市青年科技之星项目,“河鲀鱼精深加工关键技术研究及产业化”,(2018RQ17)(10万,主持)

5.  2016.08-2018.08,辽宁省科技厅博士启动基金,“马鲛鱼肉糜微冻保藏中蛋白质氧化对品质影响机理与控制”,2016012755万,主持)

6. 2015.06-2018.05,辽宁省科技厅一般项目“鱼蛋白低温贮藏中氧化机理研究”,L20150483万,主持)

7. 归国留学人员科研启动基金,“基于水产副产品酶解物的水产品保鲜剂开发研究”,教外司留[2015]1098号(3万,主持)


出版著作和论文、专利

主要代表论文:

1. Pan Jinfeng*, Lian Hongliang, Shang Meijun, Jin Wengang,Ning Yun, Zhang Xuening, Tang Yue. Physicochemical properties of Chinese giantsalamander (Andrias davidianus) skin gelatin as affected by extractiontemperature and in comparison with fish and bovine gelatin. Journal of FoodMeasurement and Characterization, 2020

2. Pan Jinfeng*, Lian Hongliang, Jia Hui, Li Shengjie, WangYujie, Zhang Xuening, Dong Xiuping. Ultrasound treatment modified thefunctional mode of gallic acid on properties of fish myofibrillar protein. FoodChemistry, 2020, 320: 126637

3.Pan Jinfeng*, Lian Hongliang, Jia Hui, Li Shengjie, WangYujie, Ju Huapeng, Li Shengjie, Dong Xiuping. Dose affected the role of gallicacid on mediating gelling properties of oxidatively stressed Japanese seerfishmyofibrillar protein. LWT-Food Science and Technology, 2020, 118: 108849

4.Pan Jinfeng*, Wang Yujie, Xia Lining, Lian Hongliang, JinWengang, Li Shengjie, Qiao Fengzhi, Dong Xiuping. Physiochemical andrheological properties of oxidized Japanese seerfish (Scomberomorusniphonius) myofibrillar protein. Journal of Food Biochemistry, 2019,43, 12:e13079

5.Pan Jinfeng*, Jia Hui, Shang Meijun, Xu Chang, LianHongliang, Li Haowei, Dong Xiuping. Physiochemical properties and tastes ofgels from Japanese Spanish mackerel (Scomberomours niphonius) surimi bydifferent washing processes. Journal of Texture Studies,2018,49(6):578-585

6.Pan Jinfeng*, Jia Hui, Shang Meijun, Li Qi, Xu Chang, WangYao, Wu Hao, Dong Xiuping. Effects of deodorization by powdered activatedcarbon, β-cyclodextrin and yeast on odor and functional properties of tigerpuffer (Takifugu rubripes) skin gelatin. International Journal ofBiological Macromolecules, 2018,118:116-123

7.Pan Jinfeng*, Li Qi, Jia Hui, Xia Lining, Jin Wengang,Shang Meijun, Xu Chang, Dong Xiuping. Physiochemical and functional propertiesof tiger puffer (Takifugu rubripes)skin gelatin as affected by extraction conditions. International Journal ofBiological Macromolecules , 2018,109:1045-53

8.LiuYang, Xia Lining, Jia Hui, Li Qi, Jin Wengang, Dong Xiuping, Pan Jinfeng*. Physiochemical andfunctional properties of chum salmon (Oncorhynchusketa) skin gelatin extracted at different temperatures. Journal of theScience of Food and Agriculture, 2017,97:5406-5413

9.HaoRuoyi, Liu Yang, Sun Liming, Xia Lining, Jia Hui, Li Qi, Pan Jinfeng*. Sodium alginate coating with plant extract affectedmicrobial communities, biogenic amine formation and quality properties ofabalone (Haliotis discus hannai Ino) during chill storage. LWT-FoodScience and Technology, 2017,81:1-9 

10.Pan Jinfeng, Wagner Liane, Trattner Sofia, Brännäs Eva, BruheimIngrid, Pickova Jana. Effect of Krill, Mussel and Fish Meals on Fatty Acid Profile,Carotenoid Content, Colour and Oxidation Properties of White Muscle in ArcticCharr (Salvelinus Alpinus L.).International Journal of Oceanography & Aquaculture, 2016, 1: 1-13

 

授权发明专利:

1. 一种河豚鱼鱼皮明胶的制备方法,ZL2016103752822

2.  一种低鱼腥味马哈鱼鱼皮明胶的制备方法,ZL2016105620917

3.基于氧化多酚物质的高凝胶性鱼皮明胶的制备方法,ZL2016112557689

 

在读学生人数

在读博士研究生0名,硕士研究生3名。


毕业学生人数

已毕业博士研究生0名,硕士研究生6名。