李灿鹏:男,1974年生,教授,博士。19997月毕业于云南农业大学,20004-20053月在日本国立鹿儿岛大学攻读硕士和博士,主要从事食品蛋白质的研究工作。20053月取得博士学位后,于20054-20063月在鹿儿岛大学做研究员,期间从事功能性食品的研究。之后,于20064-200610月在日本PharmaFoods International Co., Ltd工作,主要从事功能食品的研究和开发工作。200610月,作为学科带头人引进到云南大学化学科学与工程学院工作,并破格升为教授。

目前,主要研究方向为:1. 食品蛋白质和多糖的磷酸化改性及其多功能化;2. 各种动物乳酪蛋白-磷酸钙胶粒结构的解析;3.功能性食品的研究和开发(动物实验或细胞培养)。

 

4年发表的论文

[1]  Li, C. P.; Salvador, A. S.; Ibrahim H. R.; Sugimoto, Y. and Aoki, T.  Phosphorylation of egg white proteins by dry-heating in the presence of phosphate. J. Agric. Food Chem. 2003, 51, 6808-6815.

[2]  Li, C. P.; Ibrahim H. R.; Sugimoto, Y.; Hatta, H. and Aoki, T.  Improvement of functional properties of egg white protein through phosphorylation by dry-heating in the presence of pyrophosphate. J. Agric. Food Chem. 2004, 52, 5752-5758.

[3]  Li, C. P.; Enomoto, H.; Ohki, S.; Ohtomo, H. and Aoki, T.  Improvement of functional properties of whey protein isolate through glycation and phosphorylation by dry-heating. J. Dairy Sci. 2005, 88, 4137-4145.

[4]  Li, C. P.; Hayashi, Y.; Shinohara, H.; Ibrahim, H. R.; Sugimoto, Y.; Kurawaki, J.; Matsudomi, N. and Aoki, T.  Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: effect on protein structure and some properties. J. Agric. Food Chem. 2005, 53, 4962-4967.

[5]  李灿鹏; 林葉子;榎元廣文;八田一;青木孝良. リン酸塩存在下での乾燥加熱による食品タンパク質のリン酸化.多機能化.  New Food Industry 2006, 48, 29-36.

[6]  Li, C. P.; Akasaki, E.; Zhao, Y. and Aoki, T. Micellar calcium phosphate-cross-linkage in yak casein micelles. Milchwissenschaft 2006, 61, 288-292.

[7]  Umeda, T.;  Li, C. P. and Aoki, T. Formation of micelle and micellar calcium phosphate-cross linkage in artificial porcine casein micelles. Milchwissenschaft 2005, 60, 372-375.

[8]  Umeda, T.;  Li, C. P. and Aoki, T. Micellar calcium phosphate-cross-linkage in ovine casein micelles.  Milk Sci. 2005, 54, 63-68.

[9]  Enomoto, H.; Li, C. P.; Morizane, K.; Ibrahim H. R.; Sugimoto, Y.; Ohki, S.; Ohtomo, H. and Aoki, T. Glycation and phosphorylation of b-lactoglobumin by dry-heatingeffect on protein structure and some properties. J. Agric. Food Chem. 2007 (in press)