刘安军
个性化签名
- 姓名:刘安军
- 目前身份:
- 担任导师情况:
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学术头衔:
博士生导师
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学科领域:
食品科学技术基础学科
- 研究兴趣:
刘安军,男,1963年生,博士生导师,现任天津科技大学食品工程与生物技术学院院长,天津市“重中之重”学科(食品科学学科)带头人,天津市特聘教授,天津科技大学“海河学者”特聘教授;荣获国务院颁发的政府特殊津贴、天津市政府授衔专家、天津市十大归国青年创业者、天津市劳动模范等称号。担任国务院关税税则专家咨询委员会委员、中国海关总署产品分类协调委员会委员、中国畜产品加工研究会理事、天津市生化与分子生物学学会常务理事、食品学会理事等社会职务。
刘安军教授1988-1998年先后在日本北海道大学、日本岐阜大学、日本北海道生化研究所、日本神户スタミナ食品株式会社等从事学习、研究工作11年;于2001年作为“海河学者”特聘教授调入天津科技大学。近年来主持了国家发改委西部开发重大专项“宁夏180万只清真肉羊深加工产业化项目”,国家科技部“我国农产品深加工增值转化技术研究”,国家自然科学基金“低聚硒酸软骨素的制备及诱导K562细胞凋亡的机理研究”,天津科委重大攻关“天然食品添加剂的研究与开发”、“功能性肽-Fe”的电离电解及絮凝回收技术,以及国家“九五”重大攻关课题“肉牛产品加工利用技术研究”等一系列国家和省部级科研课题20多项;作为成果的转化主持完成了辽宁抚顺独凤轩食品有限公司、大连础明集团食品有限公司、香港沙莲娜食品有限公司、山东莱州集团公司等横向项目10多项,为企业的科技创新和技术进步做出了贡献。获得国家教学成果二等奖1项,天津市科技进步二等奖1项,河北省科技进步二等奖1项,发明专利4项,完成省部级鉴定成果(国际先进水平)6项。
在国内外重要期刊上发表论文30多篇,主持的 “肉在成熟过程中结缔组织(胶原蛋白)的变化规律及肉的软化机理的研究”,世界上首次发现和揭示了胶原纤维的结构及其性质在肉的成熟过程中的变化以及对肉的嫩化的贡献,得到了世界同行专家的公认,其中三项研究成果在世界肉食品著名杂志‘meatscience’上发表,一项研究成果在‘Tissue & Cell’上发表,从理论和实际上揭示了胶原蛋白在组织的生长以及食用肉在嫩化过程中变化规律及作用,得到了世界同行专家的公认;作为天津市食品科学“重中之重”学科带头人,在教学、科研、学科建设、高层次人才培养等方面带领他的研究队伍做出了突出的贡献。
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刘安军, A. Liu, T. Nishimura & K. Takahashi*
,-0001,():
-1年11月30日
The structural changes in intramuscular connective tissues endomysium and perimysium during post mortem ageing of chicken semitendinosus muscle were investigated using an improved technique of scanning electron microscopy. In post mortem chicken aged for 12h at 4℃, the endomysium resolved into individual collagen fibrils and the perimysial sheets separated into collagen fibres. These results provide direct evidence for the structural weakening of endomysium and perimysium during post mortem ageing. The structural changes in the intramuscular connective tissue were minimal until 6h post mortem, but clearly observable after 12h post mortem. It was concluded that this disintegration of the intramuscular connective tissue is the chief mechanism in tenderisation during extended post mortem ageing of chicken.
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刘安军, A. Liu, T. Nishimura & K. Takahashi*
,-0001,():
-1年11月30日
The shear-force value, the total amount of collagen, heat-solubility of collagen and thickness of the perimysium were measured on six kinds of chicken skeletal muscle. Toughness of the meat was significantly correlated with both total amount of collagen (r2=0.94) and thickness of the perimysium (r2=0.95). Although differences in heat-solubility of collagen were observed among the six muscles, heat-solubility of collagen was not correlated to the shearforce value. These results suggest that the total amount of collagen and structures of the perimysium are the major factors determining toughness of chicken.
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【期刊论文】Mechanism of Incorporation of Histones into Bone Matrix
刘安军, An-jun LIU, ), Ryuichi FUJISAWA) and Yoshinori KUBOKI)
Journal of Hard Tissue Biology 6[3](1997) pp82-pp88,-0001,():
-1年11月30日
Histones were detected in the HCl extract of bone matrix. The mecharusm of their incorporation into the matrix was investigated by in vitro binding experiments. We purified from the HCl extract ofbovine bone a group of basic proteins, which were identified as histones by Western blotting using antilustone antibody. Histones were incubated with synthetic hydroxyapatite, and were found to be bound to the crystals. Bone non-collagenous protems were separated by gel electrophoresis and transferred to a membrane. The membrane was incubated with histones, and the histones bound were detected with antihistone antibody. Histones were specifically bound to proteoglycans. Histones derived from dead bone cells may be incorporated into bone matrix by their affiruty to hydroxyapatite and/or to proteoglycans.
histones, bone matrix proteins, hydroxyapatite, proteoglycans, ligand blotting, hydroxyapatite-binding proteins
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刘安军, T. Nishimura, K. Ojima, A. Liu, A. Hattori, K. Takahashi
Tissue & Cell, 1996 28(5)527-536,-0001,():
-1年11月30日
Structural changes in the intramuscular connective tissue during development of bovine semitendinosus muscle were investigated using the cell-maceration method for scanning electron microscopy, by which cellular elements were eliminated and collagen fibrils and fibres were exposed. The endomysium was discontinuous and showed various shapes and sizes in the muscle of 7-month fetuses. The perimysium consisted of collagen fibres in loose contact with each other. In the muscle of neonatal calves, the endomysium consisted of cylindrical sheaths and displayed a honeycomb structure, and the perimysium was composed of several layers of collagen fibres. Collagen fibrils in the endomysium bound ever more closely with each other, and collagen fibres in the perimysium increased in thickness, and the wavy pattern of collagen fibres became more regular with growth of cattle. We have examined the mechanical strength of the intramuscular connective tissue by our new method, 'intramuscular connective tissue (IMCT) model'. The IMCT model is composed of collagen fibrils and fibres which maintains the organization in the endomysium and perimysium in situ. The shear-force value of the model increased rapidly from the 7th fetal month to the neonatal stage, and increased linearly with postnatal ageing thereafter. Changes in the arrangement of collagen fibrils and fibres seem to be closely related to an increase in the mechanical strength of the intramuscular connective tissue during development of bovine skeletal muscle.
Skeletal muscle, development, collagen fibrils, endomysium, perimysium, cattle
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刘安军, 王稳航, 黄巍, 王丽霞
食品与发酵工业,29(6):18~22,-0001,():
-1年11月30日
对利用盐场废弃物卤蝇蛆壳提取甲壳素和制备壳聚糖的方法及工艺进行初步探索。确定最佳的工艺条件为:蝇蛆壳:盐酸(2mol/L)=1g:5mL,在室温下反应1h即可除去无机盐;另在室温下,先用质量分数2%NaOH与样品反应4h后,过滤,再用质量分数10%NaOH于沸水中与样品反应4h,可有效去除蛆壳中的蛋白;脱乙酰基采用质量分数为45%的NaOH,100℃,反应时间为1h。在该条件下可得脱乙酰率较高的壳聚糖,制成的壳聚糖成品为白色,脱乙酰度为78.90%,粘度为1.12Pa·s。
卤蝇蛆壳, 甲壳素, 壳聚糖, 制备
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刘安军, 高献礼, 王丽霞, 范艳丽, 高伟佳, 刘景彬
食品科学,2005,26(10):224~227,-0001,():
-1年11月30日
目的:以小鼠为实验对象,研究两种分子量和剂量的壳聚糖对小鼠的抗疲劳作用的影响。方法:用相对分子质量为2.4×10 3和7.6×10 4的壳聚糖给小鼠灌胃18d,测定游泳时间、血糖和乳酸含量;至24d 测定肝糖原和肌糖原含量。结果:两种分子量和不同剂量的壳聚糖均能延长小鼠游泳时间、加速游泳后血糖恢复和乳酸清除并提高游泳前后肝糖原和肌糖原的含量;与同剂量的高分子量壳聚糖相比,低分子量壳聚糖显示了更优的抗疲劳作用。结论:壳聚糖具有抗疲劳作用且与其分子量有关。
壳聚糖, 葡萄糖, 乳酸, 糖原, 抗疲劳
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刘安军, 李琨, 王稳航, 苏现波
天津科技大学学报,2005,20(2):19~21,-0001,():
-1年11月30日
通过测定实验小鼠肠道中菌落总数、大肠菌群和大肠杆菌数、乳酸菌和双歧杆菌数等指标,分析了决明子不同活性成分对肠道菌相的影响,可以得出决明子SCⅡ成分能促进肠道有益菌增殖,SCⅠ成分在这方面的作用却不明显,从而说明决明子SCⅡ可以增强肠道功能,保持和促进机体健康。
决明子, 活性成分, 肠道微生物
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