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院       系: 食品学院

办公电话:0411-86323262-2

电子信箱: zdyzf1@163.com

更新时间: 2021-08-07


周大勇

教授/博导


个人简介

20157-20167月,纽芬兰纪念大学生物化学系,访问学者

20083-现在,大连工业大学食品学院,二级教授,博导

20049-20081月,中国科学院大连化学物理研究所,博士

20019-20047月,大连医科大学,硕士

19969-20017月,大连医科大学,学士

 

社会兼职

国家重点研发计划“蓝色粮仓科技创新”重点专项总体专家组专家

Food Chemistry》杂志编委

中国食品科学技术学会青年工作委员会委员

 

研究方向

贝类精深加工、海洋功能脂质

 

主要成果

国家海洋食品工程技术研究中心海洋食品科学与营养方向带头人。全国优秀教师,享受国务院特殊津贴专家,入选国家百千万人才工程,国家有突出贡献中青年专家,国家科技进步二等奖第一完成人,国家重点研发计划项目负责人,辽宁省优秀教师,辽宁特聘教授,辽宁省优秀专家,辽宁省优秀科技工作者,辽宁省五一劳动奖章获得者,辽宁省“百千万人才工程”百层次入选者,大连市优秀教师,大连市杰出青年科技人才,大连市先进工作者。主持国家十三五重点研发计划、国家自然科学基金联合重点基金等项目的研究工作,累计获得纵向科研经费5600余万元。以第一/通讯作者发表(含接收)SCI论文83篇,申请/授权发明专利69件。获国家科学技术进步二等奖2项(排名第一、第五)、国家级教学成果二等奖1项(排名第二)、辽宁省科学技术进步一等奖3项(排名第一、第二、第五)。与团队共同完成了“特色海洋食品精深加工关键技术创新及产业化应用”项目,实现了特色海洋食品的高质化加工、高值化利用和自动化生产,成果在30多家企业进行了推广应用,经济社会效益显著,成果获2018年度国家科学技术进步二等奖(排名第一)。

 

科研项目

主持国家十三五重点研发计划、国家自然科学基金联合基金等国家及省、部、市级项目10余项。主要项目如下:

1. 国家重点研发计划项目(2018YFD0901000)“水产品营养品质保持与调控机制”,2018/12-2022/123852

2. 国家自然科学基金联合基金项目(U1808203)“辽东湾主要海珍品热加工过程质构形成的分子机制”,2019/01-2022/12253万元

3. 国家自然科学基金面上项目(31871759)“多酚烃基酯用于牡蛎抗氧化的构效关系及作用机理”,2019/01-2022/1259万元

4. 辽宁省特聘教授项目(辽教发[2015]153号),2016/01-2018/12100万元

5. 大连市高层次人才创新支持计划项目南极磷虾油纳米粒的制备及生物利用度研究2016/01-2017/12100万元

6. 辽宁省高等学校优秀人才支持计划(LR2015006南极磷虾油纳米粒的制备及其生物降解过程及机制2016/01-2018/1210万元

7. 辽宁省自然科学基金(2015020781南极磷虾油纳米微胶囊的制备及生物利用率研究2016/01-2018/125万元

8. 国家海洋公益性行业科研专项经费项目(201505029贝类高质化加工装备和综合利用关键技术研发与应用2015/01-2018/12902万元

9. 国家高技术研究发展(863)计划主题项目分课题(2011AA090801南极磷虾船上快速分离工艺及高值化利用关键技术的研究2011/01-2015/12390万元。

10. 国家自然科学基金青年基金项目(30901124海参体壁自溶酶来源与释放的免疫电镜研究2010/01-2012/1218万元。


出版著作和论文

发表(含接收)学术论文100余篇,其中第一(通讯)作者SCI收录论文83篇,主要学术论文如下:

1.      Hong-Kai Xie, Ao Li, Man-Tong Zhao, Min Zhang, Zhong-Yuan Liu, Fa-Wen Yin,Xiao-Yang Liu, Da-Yong Zhou*, FereidoonShahidi, Bei-Wei Zhu. Effects of antioxidants of bamboo leaves (AOB) on theoxidative susceptibility of glycerophosphocholine andglycerophosphoethanolamine in dried scallop (Argopecten irradians)adductor muscle during storage. LWT - Food Science and Technology. 2020, 134: 110214.

2.      De-Yang Li, Zhen Yuan, Zi-Qiang Liu, Man-Man Yu, Yu Guo, Xiao-Yang Liu,Min Zhang, Hui-Lin Liu, Da-Yong Zhou*.Effect of oxidation and maillard reaction on color deterioration of ready-toeat shrimps during storage. LWT - Food Science and Technology. 2020, 131:109696.

3.       Bing Liu, Zi-qiang Liu,De-yang Li, Man-man Yu, Yu-xin Liu, Lei Qin, Da-yong Zhou*,Fereidoon Shahidi, Bei-wei Zhu. Action of endogenous proteases on texturedeterioration of the bay scallop (Argopectenirradians) adductor muscle during cold storage and its mechanism. FoodChemistry. 2020, 323: 126790.

4.      Zi-qiang Liu, De-yang Li, Liang Song, Yu-xin Liu, Man-man Yu, Min Zhang,Kanyasiri Rakariyatham, Da-yong Zhou*,Fereidoon Shahidi. Effects of proteolysis and oxidation on mechanical propertiesof sea cucumber (Stichopus japonicus)during thermal processing and storage and their control. Food Chemistry. 2020,330: 127248.

5.       Yuan-Yuan Hu, Fa-Wen Yin, Zhen-Long Yu, Yu-LinPeng, Guan-Hua Zhao, Zhong-Yuan Liu, Da-YongZhou*, Xiao-Chi Ma,Fereidoon Shahidi, Bei-Wei Zhu. Trans, trans-2,4-decadienal Impairs VascularEndothelial Function by Inducing Oxidative/Nitrative Stress and Apoptosis.Redox Biology. 2020, 34: 101577-101589.

6.       Fa-wen Yin, Xin-miao Wang,Yuan-yuan Hu, Hong-kai Xie, Xiao-yang Liu, Lei Qin, Jiang-hua Zhang, Da-yong Zhou*, Fereidoon Shahidi. Evaluation of Absorption and PlasmaPharmacokinetics of Tyrosol Acyl Esters in Rats. Journal of Agricultural andFood Chemistry. 2020, 68, 5, 1248-1256.

7.       Yan Shen, Ting Lu, Xiao-Yang Liu, Man-Tong Zhao,Fa-Wen Yin, Kanyasiri Rakariyatham, Da-YongZhou*. Improving theoxidative stability and lengthening the shelf life of DHA algae oil withcomposite antioxidants. Food Chemistry, 2020, 313: 126139.

8.      Zhong-Yuan Liu, Da-Yong Zhou*, AoLi, Man-Tong Zhao, Yuan-Yuan Hu, De-Yang Li, Hong-Kai Xie, Qi Zhao, Xiao-PeiHu, Jiang-Hua Zhang, and Fereidoon shahidi. Effects of temperature and heating time on the formationof aldehydes during the frying process of clam assessed by an HPLC-MS/MSmethod. Food Chemistry. 2020,308: 125650.

9.       Yuxin Liu, Ziqiang Liu, Liang Song, Qianru Ma, Da-yong Zhou*, Bei-wei Zhu, FereidoonShahidi. Effects of collagenase type I on the structural features of collagen fibresfrom sea cucumber (Stichopus japonicus)body wall. Food Chemistry. 2019, 301, 125302

10.   De-yang Li, Hong-kai Xie, Zhong-yuan Liu, Ao Li,Jia-xuan Li, Bing Liu, Xiao-yang Liu, Da-yong Zhou*. Shelf lifeprediction and changes in lipid profiles of dried shrimp (Penaeus vannamei)during accelerated storage. Food Chemistry, 2019, 301, 124951.

11.   Hong-Kai Xie, Da-Yong Zhou*, Zhi-Feng Tan,De-Yang Li, Xiu-Fang Dong, Xiao-Yang Liu, Fereidoon Shahidi, Bei-Wei Zhu.Effects of natural phenolics on shelf life and lipid stability of freeze-driedscallop adductor muscle. Food Chemistry, 2019, 295: 423-431.

12.   Hong-Kai Xie, Da-Yong Zhou*, Fa-Wen Yin,Kanyasiri Rakariyatham, Man-Tong Zhao, Zhong-Yuan Liu, De-Yang Li, Qi Zhao,Yu-Xin Liu, Fereidoon Shahidi, Bei-Wei Zhu*. Mechanism of antioxidant action ofnatural phenolics on scallop (Argopecten irradians) adductor muscleduring drying process. Food Chemistry, 2019, 281: 251-260.

13.   Zhou Xin, Zhou Da-Yong*, Liu Zhong-Yuan, YinFa-Wen, Liu Zi-Qiang, Li De-Yang, Fereidoon Shahidi. Hydrolysis and oxidationof lipids in mussel Mytilus edulis during cold storage. Food Chemistry. 2019,272: 109-116.

14.   Xie Hong-Kai, Zhou Da-Yong*, Hu Xiao-Pei,Liu Zhong-Yuan, Song Liang, Zhu Bei-Wei*. Changes in lipid profiles of driedclams (Mactra chinensis Philippi and Ruditapes philippinarum)during accelerated storage and prediction of shelf life. Journal ofAgricultural and Food Chemistry. 2018, 66: 7764-7774.

15.   Liu Zi-Qiang, Tuo Feng-Yan, Song Liang*, LiuYu-Xin, Dong Xiu-Ping, Li Dong-Mei, Zhou Da-Yong*, Shahidi Fereidoon.Action of trypsin on structural changes of collagen fibres from sea cucumber (Stichopusjaponicus). Food Chemistry. 2018, 256: 113-118.

16.   Gang Kai-Qi, Zhou Da-Yong*, Lu Ting, LiuZhong-Yuan, Zhao Qi, Xie Hong-Kai, Song Liang, Shahidi Fereidoon. Directinfusion mass spectrometric identification of molecular species ofglycerophospholipid in three species of edible whelk from Yellow Sea. FoodChemistry. 2018, 245: 53-60.

17.   Hu Xiao-Pei, An Qing-Da, Zhou Da-Yong*, LuTing, Yin Fa-Wen, Song Liang, Zhao Qi, Zhang Jiang-Hua, Qin Lei, Zhu Bei-Wei*,Shahidi Fereidoon. Lipid profiles in different parts of two species of scallops(Chlamys farreri and Patinopecten yessoensis). Food Chemistry.2018, 243: 319-327.

18.   Yin Fa-Wen, Hu Xiao-Pei, Zhou Da-Yong, MaXiao-Chi*, Tian Xiang-Ge, Huo Xiao-Kui, Kanyasiri Rakariyatham,Fereidoon Shahidid, Zhu Bei-Wei. Hydrolysis and Transport Characteristics ofTyrosol Acyl Esters in Rat Intestine. Journal of Agricultural and FoodChemistry. 2018, 66, 12521–12526.

19.   Zhou Xin, Zhou Da-Yong*, Lu Ting, LiuZhong-Yuan, Zhao Qi, Liu Yu-Xin, Hu Xiao-Pei, Zhang Jiang-Hua, ShahidiFereidoon. Characterization of lipids in three species of sea urchin. FoodChemistry. 2018, 241: 97-103.

20.   Liu Yu-Xin, Zhou Da-Yong*, Liu Zi-Qiang, LuTing, Song Liang, Li Dong-Mei, Dong Xiu-Ping, Qi Hang, Zhu Bei-Wei*, ShahidiFereidoon. Structural and biochemical changes in dermis of sea cucumber (Stichopusjaponicus) during autolysis in response to cutting the body wall. FoodChemistry. 2018, 240: 1254-1261.


在读学生人数

在读博士研究生8名,硕士研究生10名。


毕业学生人数

已毕业博士研究生4名,硕士研究生30余名。