• 个人简介
  • 科研项目
  • 学术论文
  • 获奖
  • 专利
  • 承担教学
  • 研究生培养
  • 工作经历

    2007.4-2010.8 江南大学 副教授

    2010.9-至今  江南大学 副教授  硕导

    2013.2-2014.2 美国威斯康星大学麦迪逊分校农业和生命科学学院 访问学者
     

    研究领域】

    1. 植物蛋白结构、功能性质及改性

    2. 植物蛋白活性肽及特定肽段的分离富集、性质

    3. 植物蛋白作为输送载体包埋活性物质

    4. 植物蛋白相关产品的开发技术

    主要论著及专利】

    近年来共发表论文50余篇(其中以第一作者和通讯作者发表SCI收录论文10余篇),参与编写专著3部。已授权发明专利3件,申请发明专利3件。其中代表性的著作和论文如下:
    1. Weihao Wu, Xiangzhen Kong*, Caimeng Zhang, Yufei Hua, Yeming Chen. Improving the stability of wheat gliadin nanoparticles-effect of gum arabic addition. Food Hydrocolloids, 2018, 80, 78-87.
    2. Xiangzhen Kong, Cong Jia, Caimeng Zhang, Yufei Hua, Yeming Chen. Characteristics of soy protein isolate gum arabic-stabilized oil-in-water emulsions- influence of different preparation routes and pH. RSC Advances, 2017,731875-31885.

    3. Xiangzhen Kong, Lingzhi Kong, Yusang Ying, Yufei Hua, Li Wang. Recovering proteins from potato juice by complexation with natural polyelectrolytes. International Journal of Food Science &Technology, 20155010):2160-2167

    4. Xiuzhen Ding, Yufei Hua, Yeming Chen, Caimeng Zhang, Xiangzhen Kong*. Heavy metal complexation of thiol-containing peptides from soy glycinin hydrolysates. International Journal of Molecular Sciences, 2015, 164):8040-8058.

    5. Weiwei Peng, Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yuexi Yang, Yufei Hua. Effects of heat treatment on the emulsifying properties of pea proteins. Food Hydrocolloids, 2016, 52301-310.

    6. Zhumei Cui, Xiangzhen Kong, Yeming Chen, Caimeng Zhang, Yufei Hua. Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions. Food Hydrocolloids, 2014, 41: 1-9.

    7. Jie Cui, Xiangzhen Kong*, Yufei Hua, Huiming Zhou, Qing Liu. Continuous hydrolysis of modified wheat gluten in an enzymatic membrane reactor. Journal of the Science of Food and Agriculture, 2011, 91(15): 2799-2805.

    8. Xiangzhen Kong, Mingming Guo, Yufei Hua, Dong Cao, Caimeng Zhang. Enzymatic preparation of immunomodulating hydrolysates from soy proteins. Bioresource Technology, 2008, 99, 8873-8879.

    9. Xiangzhen Kong, Huiming Zhou and Haifeng Qian. Enzymatic preparation and functional properties of wheat gluten hydrolysates. Food Chemistry, 2007, 101(2): 615-620.

    10. Xiangzhen Kong, Huiming Zhou and Haifeng Qian. Enzymatic hydrolysis of wheat gluten by proteases and properties of the resulting hydrolysates. Food Chemistry, 2007, 102(3): 759-763.

    11. Xiangzhen Kong, Huiming Zhou, Yufei Hua and Haifeng Qian. Preparation of wheat gluten hydrolysates with high opioid activity. European Food Research and Technology, 2008, 227: 511-517.

    12. Xiangzhen Kong, Huiming Zhou and Yufei Hua. Preparation and antioxidant activity of wheat gluten hydrolysates (WGHs) using ultrafiltration membranes. Journal of the Science of Food and Agriculture, 2008, 88(5): 920-926.

    13. Xiangzhen Kong, Xianghong Li, Hongjing Wang, Yufei Hua and Youru Huang. Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate. Food Chemistry, 2008, 106(3): 1093-1099.

    14. Zhen Long, Xiangzhen Kong, Caimeng Zhang, Yufei Hua. Stability of hydroperoxide lyase activity from amaranthus tricolor (Amaranthus mangostanus L.) leaves: influence of selected additives, Journal of the Science of Food and Agriculture, 2010, 90(5): 729-734.

    15. Fang Li, Xiangzhen Kong, Caimeng Zhang, Yufei Hua. Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-delta-lactoneJournal of the Science of Food and Agriculture20119112):2186-2191

    16. Fang Li, Xiangzhen Kong, Caimeng Zhang, Yufei Hua. Effect of heat treatment on the properties of soy protein-stabilised emulsions. International Journal of Food Science and Technology 2011, 46, 1554-1560

    17. Jie Xiong, Xiangzhen Kong, Caimeng Zhang, Yeming Chen, Yufei Hua. Production of (2E)-hexenal by a hydroperoxide lyase from Amaranthus tricolor and salt-adding steam distillation for the separation. Eur Food Res Technol (2012) 235:783–792

    18. Fang Li, Xiangzhen Kong, Caimeng Zhang, Yufei Hua. Gelation behavior and rheological properties of acid-induced soy protein-stabilized emulsion gels. Food Hydrocolloids, 2012, 29: 347-355.

    19. Yun Shi, Xiangzhen Kong, Caimeng Zhang, Yeming Chen, Yufei Hua. Adsorption of soy isoflavones by activated carbon: Kinetics, thermodynamics and influence of soy oligosaccharides. Chemical Engineering Journal, 2013, 215-216: 113–121

    20. Qingqing Liu, Xiangzhen Kong, Caimeng Zhang, Yeming Chen, and Yufei Hua. Immobilisation of a hydroperoxide lyase and comparative enzymological studies of the immobilised enzyme with membrane-bound enzyme. J Sci Food Agric, 2013, 93: 1953–1959

    21. Qijun Ruan, Yeming Chen, Xiangzhen Kong, and Yufei Hua. Comparative Studies on Sulfhydryl Determination of Soy Protein Using Two Aromatic Disulfide Reagents and Two Fluorescent Reagents. J. Agric. Food Chem., 2013, 61, 2661−2668.

    【科研项目】

    1、国家自然科学基金青年基金,31201380,酶水解大豆球蛋白中含半胱氨酸的肽的结构及性质研究,2013/01-2015/1226万元,主持。

    2、江苏省自然科学基金,BK2011151,大豆蛋白酶水解产物的巯基二硫键状态及对其性质的影响,2011/07-2014/0310万元,主持。

    3、国家自然科学基金科学部基金项目,21146002,酶水解大豆蛋白中二硫键分布 、结构状态以及非天然连接模式的全局性表征,2012/01-2012/128万元,主持。

    4、国家自然科学基金青年基金,31301496,基于蛋白酶水解的大豆油体聚合增大的抑制因素研究,2014/01-2016/1223万元,参与。

    5、国家高技术研究发展计划(863计划),2013AA102204,食品专用蛋白基料制备关键技术研究与开发,2013/01-2017/1243万元,参与。

    【科研成果及荣誉】

    1. 2012年度功能性大豆肽和大豆膳食纤维的开发及应用获得中国商业联合会科学技术进步奖二等奖

    2. 2013年度大豆活性物质功能性大豆肽和大豆膳食纤维的制备与应用技术获得广东省科学技术奖三等奖

    承担教学】

    本科生课程:生物化学、生物化学实验、植物蛋白工艺学

    研究生课程:蛋白质化学

    指导国家级大学生创新训练项目1项,校级大学生创新训练项目2项。

    发表教改论文两篇。

    【研究生培养】

    已指导毕业研究生5名,正在指导在读研究生6名。

     

孔祥珍
学  位
博士
研究中心
油脂及植物蛋白
研究领域
植物蛋白科学与技术
联系电话
051085329091
手  机
1391529938
Email
xzkong@jiangnan.edu.cn
通讯地址
江苏无锡市蠡湖大道1800号江南大学食品学院D525