吴晖
一直致力于食品发酵和食品安全方面重大应用基础和关键技术的研究,在微生物工程技术方面取得了优异的成绩。
个性化签名
- 姓名:吴晖
- 目前身份:
- 担任导师情况:
- 学位:
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学术头衔:
博士生导师, 教育部“新世纪优秀人才支持计划”入选者
- 职称:-
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学科领域:
食品科学技术
- 研究兴趣:一直致力于食品发酵和食品安全方面重大应用基础和关键技术的研究,在微生物工程技术方面取得了优异的成绩。
吴晖,男,土家族,中共党员,1967年9月生,博士、教授,华南理工大学轻工与食品学院副院长(2003.7),现任教育部食品科学与工程专业教学指导委员会委员、中国农业工程学会农产品加工及贮藏工程分会常务理事、华南理工大学食品安全学科主任,华南理工大学中青年学术骨干;2006年11月入选“教育部新世纪优秀人才支持计划”;2007年12月被聘为中国食品工业协会专家委员;一直致力于食品发酵和食品安全方面重大应用基础和关键技术的研究,在微生物工程技术方面取得了优异的成绩。
先后承担包括国家自然科学基金、广东省自然科学基金、广东省科技攻关项目和粤港重点领域重大突破招标项目等纵向和横向项目,总经费超过1000万元。近五年来发表论文70多篇,其中三大索引收录论文8篇,主编教育部教指委特色教材《动植物检验检疫学》,参编国家级规划教材《食品生物技术》、《食品标准与法规》、《食品分析》等,申请国家专利16项,有4项获得授权。
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主页访问
1965
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关注数
0
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成果阅读
1326
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成果数
20
吴晖, 黄巍峰, 吴剑锋, 牛晨艳, 赖富饶
食品工业科技,2006(6):137~139,-0001,():
-1年11月30日
研究了卡拉胶、CMC-Na、微晶纤维素(MCC)及酪蛋白酸钠等亲水性胶体对植脂淡奶稳定性的影响,结果表明,用单一亲水性胶体时,卡拉胶及酪蛋白酸钠对植脂淡奶的稳定效果较好,黄原胶、海藻酸钠等对植脂淡奶的稳定效果较差。而用卡拉胶、微晶纤维、CMC-Na及酪蛋白酸钠进行复配实验时,复配的最佳组合为A3B3C4D4。依此组合进行实验时,植脂淡奶的稳定效果良好,其脂肪上浮率为1.33%,离心沉降率为1.41%。
植脂淡奶,, 亲水性胶体,, 稳定性
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82浏览
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引用
吴晖, 王德培, 赵谋明
食品与机械,2005,21(3):57~60,-0001,():
-1年11月30日
以荷叶、蜂蜜、甘草为主要原料制作保健饮料,通过正交试验对原料取汁及饮料配方进行优选,筛选出荷叶汁、甘草汁提取条件,得到淡黄色的荷叶蜂蜜保健饮料,入口甘甜,回味纯厚,具有独特的荷叶清香风味。
荷叶, 蜂蜜, 甘草, 保健饮料
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【期刊论文】功能性强化大豆膳食纤维的生理功效及其在食品上的应用
吴晖, 孙晓燕, 李小林, 钟振声, 杨晓泉
食品工业科技,2005,26(10):184~186,-0001,():
-1年11月30日
叙述了功能性强化大豆膳食纤维的物化特性、生理功效及其在食品上的应用。大豆膳食纤维不能为人体提供任何营养物质,但对人体具有多种重要的生理活性作用。改性纤维在保留膳食纤维的全部性质和生理作用的基础上,增加了更多的功能,应用范围进一步拓展,在食品、医药等行业有着更为重要的作用价值。
大豆膳食纤维,, 功能强化,, 改性,, 生理功效,, 食品应用
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82浏览
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吴晖, 牛晨艳, 黄巍峰, 赖富饶
《现代食品科技》,2004,22(1):152~155,-0001,():
-1年11月30日
综述了乳糖不耐受症的现状以及解决这一制约乳制品行业发展的问题而进行的最新研究及开发,包括如何改进饮食习惯,酶法生产低乳糖等,同时探讨了低乳糖乳制品的发展趋势。
乳糖, 乳糖不耐症, 乳糖酶缺乏
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95浏览
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吴晖, CHUANHE TANG, , XIAO-QUAN YANG, ZHONG CHEN, HUI WUand ZHI-YING PENG
Jounal of Food Biochemistry 29 (2005) 402-421,-0001,():
-1年11月30日
Some physicochemical properties and structural characteristics of microbial transglutaminase (MTGase)-induced biopolymers of sodium caseinate (SC) were investigated. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis and size-exclusion–high-performance liquid chromatography analyses showed that all components of SC were easily polymerized or transformed by MTGase to form high-molecular weight biopolymers, and the susceptibility order of individual components was κ-Casein (C)>α-C>β-C. The emulsifying properties of biopolymers depended on the incubation time with MTGase. The emulsifying activity index of biopolymers persistently increased with the MTGase (0-12 h) incubation time. The emulsion stability also increased with the incubation time (< 4 h), then declined a little with longer incubation (4-12 h). The differential scanning calorimetry analysis showed that the thermal properties of the biopolymers obtained after a 12-h incubation were different from that of native SC or biopolymers obtained after a shorter incubation time (<4 h), suggesting that the former has higher thermal stability. In addition, the ultraviolet (UV) spectra showed that the UV absorbance (at 275 nm) of MTGase-induced biopolymers of SC decreased with an increasing incubation time with MTGase, and the maximal emission wavelength (λ max) slightly shifted to the "blue side." The fluorescence spectra showed that the λ max was related with incubation time with MTGase, slightly shifting to the "blue side" after 4 h with no further changes; its relative fluorescence intensity also increased. These results suggest a relationship between the functionalities and structural characteristics of the MTGaseinduced biopolymers of SC.
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【期刊论文】COAGULATION AND GELATION OF SOY PROTEIN ISOLATES INDUCED BY MICROBIAL TRANSGLUTAMINASE
吴晖, C-H. TANG, H. WU, H-P. YU, L. LI, Z. CHEN and X-Q. YANG
Jounal of Food Biochemistry 30 (2006) 35-55,-0001,():
-1年11月30日
The reaction process and corresponding mechanism of coagulation and gelation of native soy protein isolates (SPIs) induced by microbial transglutaminase (MTGase) were investigated. The protein constituents of SPIs, including a majority of subunits of b-conglycinin and acidic subunits of glycinin, could be polymerized by MTGase to form high weight molecular (WM) biopolymers. Both the coagulation and gelation reactions of native SPI solutions induced by MTGase were dependent upon the initial protein substrate concentration ([C]0). In the coagulating reactions, the turbidity of SPI solutions continually increased with increasing [C]0 in the range from 0.25 to 3.0%. As for the gelation reactions, with the concentration increasing from 3 to 8% (w/v), the onset time of gelation of native SPIs induced by 0.8 units/mL of MTGase at 37C shortened by 5-fold, and the storage modulus (G ) of finally formed gels (after 4 h) increased from 1 to 1300 Pa. Both the coagulation and gelation reactions of SPI solutions were promoted remarkably by increasing the enzyme concentration. Sodium Dodecyl Sulfate- Polyacrylamide Gel Electrophoresis analysis showed that the protein constituents of MTGase-induced aggregates of SPI (2% w/v) were mainly composed of basic subunits of glycinin and some of newly cross-inked high MW biopolymers. The solubility analysis of protein constituents indicated that the covalent cross-linkage, hydrophobic and H bindings and disulfide bonds were mainly involved in the coagulation of SPI induced by MTGase.
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吴晖, Chuan-He Tang *, Hui Wu, Zhong Chen, Xiao-Quan Yang
Food Research International 39 (2006) 87-97,-0001,():
-1年11月30日
The gelation and gel properties of glycinin-rich and -conglycinin-rich soy protein isolates (SPIs) induced by microbial transglutaminase (MTGase) were investigated. At the same enzyme and protein substrate concentrations, the on-set of gelation of native SPI and the viscoelasticity development of correspondingly formed gels depended upon the relative ratio of glycinin to -conglycinin. The turbidity analysis showed that the glycinin components also contributed to the increase in the turbidity of SPI solutions ncubated with MTGase (at 37℃). Textural proWle analysis indicated that the glycinin components of SPIs principally contributed to the hardness, fracturability, gumminess and chewiness values of corresponding gels, while the cohesiveness and springness were mainly associated with the -conglycinin components. The strength of MTGase-induced gels of various kinds of SPIs could be signiWcantly improved by the thermal treatment. The protein solubility analyses of MTGase-induced gels, indicated that besides the covalent cross-links, hydrophobic and H-bondings and disulWde bonds were involved in the formation and maintenance of the glycinin-rich SPI gels, while in -conglycinin-rich SPI case, the hydrophobic and H-bondings were the principal forces responsible for the maintenance of the gel structure. The results suggested that various kinds of SPI gels with diVerent properties could be induced by MTGase, through controlling the glycinin to -conglycinin ratio.
Soy protein isolates, Gelation, Transglutaminase, Textural proWle analysis, Glycinin
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吴晖, 吴涛, 吴剑锋
研究与控讨,2005,26(7):90~91,-0001,():
-1年11月30日
实验研究了无脂稀的奶油泡沫体系稳定性的影响因素。通过测定稀奶油料装的流变性质和界面性质,得出无脂稀奶油配方的最佳质量分数。
无脂稀奶油,, 蛋白持,, 稳定剂,, 乳化剂
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吴晖, 吴涛, 吴剑锋, 丁原涛
《食品工业》,2005(1):19~21,-0001,():
-1年11月30日
介绍了稀奶油及其制品的特性、应用、存在的问题和未来的发展趋势。
稀奶油, 掼奶油, 应用
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77浏览
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吴晖, 吴剑锋, 吴涛, 丁原涛
《广州食品工业科技》,2004,20(4):159~161,-0001,():
-1年11月30日
本文综述了目前几种常用的亲水性胶体的凝胶特性,研究了影响胶体凝胶的因素及其在食品工业中的应用。
亲水性胶体, 凝胶特性, 食品添加剂
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