郭秀云 博士，讲师

地址：扬州市华扬西路196号扬州大学旅游烹饪学院·食品科学与工程学院

邮编：225127

电话：15996276331

E-mail:511543420@qq.Com

个人简要经历与学历：

2021.06-至今扬州大学旅游烹饪学院·食品科学与工程学院，讲师

2019.03-2021.06 南京农业大学食品科技学院，博士后

2016.07-2019.03 南京乐丽斯食品科技发展有限公司，技术总监、副总经理

2011.09-2016.06 南京农业大学食品科技学院，食品科学与工程，硕博连读

2007.09-2011.06 南京农业大学生命科学学院，生物技术，本科

主要研究方向：

(1)HL-低钠盐及其组分氨基酸对肌肉蛋白及肉制品的营养及代谢的影响

(2)中式肉制品烹饪及加工过程中有害物质形成与消减技术研究

(3)工业化中式肉制品菜肴化开发

科研项目：

1.主持：扬州大学高层次人才科研启动基金项目，在研

2.参与：国家自然科学青年基金：咸味特征氨基酸对肌球蛋白理化特性及凝胶特性影响规律研究（2017.1-2019.12）

3.参与：国家现代农业产业技术体系（2011.09-2016.06）

4.参与：国家农业科技成果转化项目：苏鸡系列制品绿色制造技术产业化，结项（2014.8-2016.7）

5.江苏省科技计划项目（苏北科技发展计划）：传统烧鸡四非加工新技术研究与新产品开发（2012.4-2014.3）

发表论文：

1.Xiuyun Guo, Zengqi Peng*, Yawei Zhang, Biao Liu and Yuqing Cui. The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine. Food Chemistry, 2015, 170: 212-217.

2.Xiuyun Guo, Feng Gao, Yawei Zhang*, Zengqi Peng, Muneer Ahmed Jamali. Effect of L-histidine and L-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength. LWT-Food Science and Technology, 2021, 141, 110883.

3.Xiuyun Guo, Yawei Zhang*, Muneer Ahmed Jamali and Zengqi Peng. Manipulating interfacial behaviour and emulsifying properties of myofibrillar proteins by L-Arginine at low and high salt concentration. International Journal of Food Science and Technology, 2021, 56(2), 999-1012.

4.Xiuyun Guo, Yawei Zhang*, Ye Qian and Zengqi Peng. Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of CholesterolOxidation Products and Heterocyclic Amines inMarinated Pig Hock. Foods, 2020, 9(8), 1104.

5.Xiuyun Guo, Shanan Chen, Jiayue Cao, Jingying Zhou, Yanzheng Chen, Muneer Ahmed Jamali and Yawei Zhang*. Hydrolysis and oxidation of protein and lipids in dry-salted grass carp ( Ctenopharyngodon idella ) as affected by partial substitution of NaCl with KCl and amino acids. RSC Advances, 2019, 9: 39545-39560.

6.Yawei Zhang*,Xiuyun Guo, Muneer Ahmed Jamali, Rui Fang and Zengqi Peng. Influence of l-histidine and l-lysine on the phosphorylation of myofibrillar and sarcoplasmic proteins from chicken breast in response to salting. LWT-Food Science and Technology, 2020, 133,110125.

7.Yawei Zhang*,Xiuyun Guo, Tongtong Liu and Zengqi Peng. The effect of substitute of NaCl with KCl, L-histidine and L-lysine on instrumental quality attributes of cured pork loin. Cyta-Journal of Food, 2018, 16(1): 877-883

8.Yawei Zhang*, Junjun Wu, Muneer Ahmed Jamali,Xiuyun Guo, and Zengqi Peng. Heat-induced gel properties of porcine myosin in a sodium chloride solution containing l-lysine and l-histidine. LWT-Food Science and Technology, 2017，85, 16-21.

9.郭秀云，张雅玮，彭增起*.食盐减控研究进展.食品科学，2012，33（21）：374-378.

10.张雅玮，郭秀云，彭增起*.食盐替代物研究进展.肉类研究，2011，25（2）：36-38.

授权专利：

1.一种低钠复合盐，专利号：ZL201110341045.1，专利权利人，第二发明人

2.一种天然发酵低钠干腌肉制品的加工方法，专利号：ZL201310211424.8 ,专利权利人，第五发明人

3.一种多肽食盐替代物及其制备方法，专利号：ZL201110121195.1，第三发明人