李振兴 - 中国海洋大学 - 食品科学与工程学院

个人简介

教学情况食品包装学，教授对象：食品科学与工程专业本科生食品工厂设计，教授对象：食品科学与工程专业本科生科学研究 1）国家自然科学基金：酶促糖基化修饰下原肌球蛋白结构变化与过敏原性的关系（31571941），2016.1-2019.12，主持 2）国家自然科学基金：脂质过氧化物介导的羰基化对甲壳类海产品过敏原性的影响（31371730）， 2014.1-2017.12，主持 3）国家自然科学基金：甲壳类海产品过敏原蛋白抗原表位及关键氨基酸残基的研究（30800859）, 2009.1-2011.12，主持 4）山东省中青年科学家奖励基金：褐藻多酚对食物过敏反应的抑制作用及其分子机制研究，2012.7-2014.7，主持 5）光明乳业国家重点实验室开放基金：酶促糖基化技术对β-乳球蛋白过敏原性的影响，2015.1-2016.12，主持 6）水科院技术咨询项目：水产品技术性贸易措施通报评议项目，2013~2016，主持 7）国家自然科学基金：水产品中嘌呤在贮藏加工中的变化规律及其对尿酸生成的影响，2013.1-2016.12，参与 8）国家科技支撑计划：海洋水产食品加工技术研发与产业化示范，2013.1-2015.12，参与 9）国家科技支撑计划：海洋食品重金属残留及过敏原脱除技术，2008.1-2010.12，参与近年来发表SCI 30余篇；以第一完成人获授权国家发明专利2项：

研究领域

水产品加工及质量控制。主要针对水产品在加工过程中内源性危害因子（如过敏原、毒素、色变等），建立方便快捷的检测方法，探讨其在食品体系中产生的分子机制，并研究利用绿色加工技术对危害因子进行有效的控制和消减；构建动物模型、细胞模型、体外模拟及风险分析相结合的技术体系对各危害因子进行评估，并形成相应的国家/行业标准(规范)。

近期论文

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

1. Yuan Fangzhou, Lv Liangtao, Li Zhenxing*, Mi Nasha, Chen Hairong and Lin Hong, 2017. Effect of transglutaminase-catalyzed glycosylation on the allergenicity and conformational structure of shrimp (Metapenaeus ensis) tropomyosin. Food Chemistry, 219:215-222. 2. Hao Zina, Dong Hao, Li Zhenxing* and Li Hong, 2016. Analysis of physicochemical properties during the processing of Yiluxian, a traditional chinese low‐salt fish product. International Journal of Food Science & Technology, 51(10): 2185-2192. 3. Song Yongna, Li Zhenxing*, Lin Hong, Du Shuyuan, Hao Zina, LinHaixin and Zhu Zhen, 2015. Effect of malondialdehyde treatment on the IgE binding capacity and conformational structure of shrimp tropomyosin. Food chemistry, 175:374-380. 4. Haixin Lin, Zhenxing Li*, Hong Lin, Effect of pH shifts on IgE-binding capacity and conformational structure of tropomyosin from short-neck clam (Ruditapes philippinarum)，Food chemistry, 188: 2015 5. Tushar Hong Lin, Zhenxing Li, Rapid detection methodology for inorganic mercury (Hg2+) in seafood samples using conjugated polymer (1,4-bis-(8-(4-phenylthiazole-2-thiol)-octyloxy)-benzene) (PPT) by colorimetric and fluorescence spectroscopy, Sensors and Actuators B: Chemical 6. ZX Li*, ZC Lu, M. N. Khan, H Lin, LM, Zhang, Protein carbonylation during electron beam irradiation may be responsible for changes in IgE binding to turbot parvalbumin, Food Chem Toxicol., 2014, 69:32-37 7. LN Zheng, H Lin, R Pawar, ZX Li*, MH Li, Mapping IgE binding epitopes of major shrimp (Penaeus monodon) allergen with immunoinformatics tools, Food Chem Toxicol., 2011, 49: 2954- 2960 8. LT Lv, H Lin, ZX Li* , YN Song, HX Lin, AY Wang, Identification of oxidative modification of shrimp (Metapenaeus ensis) tropomyosin induced by malonaldehyde, Eur Food Res Technol, 2014, 239(5): 847-855 9. RF Huang, ZX Li* , H Lin and M. N Khan, Determination of microheterogeneous substitution in shrimp tropomyosin and its effect on IgE binding capacity, Eur Food Res Technol, 2014, 239(6): 941-949 10. LS Wu+, ZX Li+, ZC Lu, MS, K. Jamil, H Lin*,GY Wang, In-Vitro Simulated Gastric Fluid Digestion and Immunogenicity of Different Crustacean Protein Extracts, International Journal of Food Properties, 2015, 18(1): 43–53, (Co-first author) 11. WU Lisha, Lin Haixin, Wang Guoying, Lu Zongchao, Chen Guanzhi , Lin Hong, Li Zhenxing*, Comparative study on the allergenicity of different Litopenaeus vannamei extract solutions, J. Ocean Univ. China, 2014.1, 13(1): 157-162 12. ZX Li, YQ Zhang, R. Pawar, GY Wang, H Lin, Development of an optimized protein chip for the detection of fish parvalbumin allergen, Curr Anal Chem, 2011, 7: 349-356 13. Chenyu, Hong Lin, Zhenxing Li, Screening of Some Commercially Important Seaweed Extracts for Their Anti-allergic Activity J. Ocean Univ. China, 2015.8, 15(1): 157-162 14. WANG Jing, TIAN Sheng-Lan, SUN Wei-Hong, LIN Hong, LI Zhen-Xing Determination of Nε‐Carboxymethyl‐lysine Content in Muscle Tissues of Turbot by Gas Chromatography-Mass Spectrometry, Chin J Anal Chem, 2015, 43(8), 1187–1192 15. XY Li, ZX Li, H Lin, S Haider, Effect of power ultrasound on the immunoactivity and texture changes of shrimp (Penaeus vannamei), Czech J Food Sci., 2011.9 29(5):508-514 16.Bao Yang, Hongshun Yang, Jing Li, Zhenxing Li, Yueming Jiang, Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees, Food Chemistry, 2011, 124(2): 551-555