Member of Laboratory Academic Committee
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Serial number
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Name
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Gender
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Job title
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Work unit
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Title
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1
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Zhu Beiwei
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Female
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Academician
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Dalian University of Technology
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Director
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2
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Chen Huanchun
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Male
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Academician
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Huazhong Agricultural University
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Deputy Director
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3
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Dai Xiaofeng
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Male
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Researcher
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Agricultural Products Processing Institute of Chinese Academy of Agricultural Sciences
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Deputy Director
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4
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Xu Xinglian
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Female
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Professor
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Nanjing Agricultural University
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Commissioner
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5
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Liu Jingbo
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Female
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Professor
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Jilin University
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Commissioner
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6
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Liu Yuanfa
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Male
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Professor
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Jiangnan University
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Commissioner
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7
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Liao Xiaojun
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Male
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Professor
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China Agricultural University
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Commissioner
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8
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Zhang Dequan
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Male
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Researcher
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Agricultural Products Processing Institute of Chinese Academy of Agricultural Sciences
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Commissioner
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9
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Zhou Jian
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Male
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Professor
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Wuhan University of Light Industry
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Commissioner
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10
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Li Dongsheng
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Male
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Professor
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Hubei University of Technology
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Commissioner
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11
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Liu Liegang
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Male
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Professor
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Huazhong University of Science and Technology
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Commissioner
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12
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Mamei Lake
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Male
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Professor
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Huazhong Agricultural University
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Commissioner
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13
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Wan Xugang
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Male
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Senior Engineer
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Hubei Food Quality Safety Supervision and Inspection Institute
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Commissioner
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14
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Huang Fenghong
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Male
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Professor
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Oil Research Institute, Chinese Academy of Agricultural Sciences
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Commissioner
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15
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Dingshan River
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Male
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Researcher
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Hubei Provincial Animal Husbandry Bureau
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Commissioner
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16
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Du Jinping
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Male
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Researcher
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Hubei Academy of Agricultural Sciences
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Commissioner
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According to the construction tasks, the laboratory is divided into four research directions and corresponding research laboratories are established: egg nutrition and function research laboratory, egg processing research laboratory, egg equipment research laboratory, egg product testing and evaluation laboratory. Each laboratory is equipped with a main person in charge and a research and development team.
① Egg nutrition and function laboratory, person in charge, Huang Qian, female, doctor, associate professor. A total of 10 team members mainly study the nutrition and functional mechanism of traditional egg products such as vinegar and preserved eggs. At present, 9 achievements have been authorized by national invention patents, and 2 achievements have been certified as internationally advanced.
② Egg processing laboratory, person in charge, Cai Zhaoxia, female, doctor, professor. A total of 20 team members mainly study new egg products and their processing technology. At present, 6 achievements have been authorized by the national invention patents, and participated in the revision of 5 standards. The key technology innovation and industrialization of new egg processing and by-product utilization hosted by birds won the first prize of scientific and technological progress in Hubei Province.
③ Quality inspection and evaluation laboratory, person in charge, Wang Qiaohua, female, doctor, professor. A total of 10 team members mainly study the quality of raw eggs, egg flavor and egg detection. At present, 6 achievements have been authorized by national invention patents and 2 software copyright authorizations.
④Egg equipment research room: responsible person, Wang Shucai, male, Ph.D., professor, team members, a total of 15 people, mainly research egg processing modern equipment and testing technology, 3 achievements or national invention patent authorization, 1 achievement is recognized as an international advanced level , Won the first prize of Hubei Provincial Science and Technology Progress Award.
team introduction
Ma Meihu: Chief expert of the Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs. Professor, doctoral tutor, deputy dean of the School of Food Science and Technology, Huazhong Agricultural University, director of the National Egg Processing Technology Research and Development Branch Center of the Ministry of Agriculture and Rural Affairs, chairman of the China Egg Science and Technology Conference, expert who enjoys special government allowances from the State Council, and former post scientist of the national laying hen industry technology , Chairman of the Asian Egg Products Association, won the title of "Top Ten Outstanding Persons" of the first egg processing industry in China. The main research areas are egg theory and processing technology. Edited and edited the textbook "Egg and Egg Products Processing" of the national university planning, and served as the deputy editor-in-chief of the "Tenth Five-Year", "Eleventh Five-Year" and "Facing the 21st Century", "Animal Product Processing", "Animal Food Processing" , Published monographs such as "Avian Egg Protein" and 6 related books. Published more than 400 articles at home and abroad, including more than 100 articles in SCI and EI.
Liu Huaqiao: Director of the Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs, Chairman of Hubei Shendan Health Food Co., Ltd. Director of Xiaogan Comprehensive Test Station of National Layer Industry Technology System, President of Hubei Provincial Agricultural Industrialization Leading Enterprise Association, Vice President of Hubei Food Industry Association, was awarded the "Top Ten Outstanding Persons" of the first egg processing industry in China The model soldier, Hubei Province's first ten entrepreneurial star, won the third session of China's advanced animal husbandry workers. Take the lead in formulating a number of national standards, business standards, landmarks, etc., and a number of projects in charge of research and development have been authorized by the national invention patent and utility model.
Cai Zhaoxia: Head of Egg Processing Laboratory, Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs. Professor, doctoral tutor, winner of the Hubei Outstanding Youth Fund, deputy director of the Hubei Engineering Center for Egg Products Processing, and executive director of the Asian Egg Products Association, won the first "Top Ten Outstanding Young People" in China's egg processing industry. The main research direction is the integration of green recycling and environmental protection of traditional egg products with low salt curing and high efficiency membrane separation. He presided over the formulation of two industry standards, edited a monograph on new technology of egg processing, authorized 5 patents, published more than 130 papers, of which more than 60 were included in SCI. The team members include 2 professors, 3 associate professors, and 15 doctoral and master students.
Wang Qiaohua: Head of the Quality Inspection and Evaluation Laboratory of the Key Laboratory of Egg Processing in the Ministry of Agriculture and Rural Affairs. Professor, doctoral tutor, executive director of the Asian Egg Products Association, won the first prize of scientific and technological progress in Hubei Province, and the third prize of national commercial scientific and technological progress, mainly engaged in teaching and non-destructive testing of agricultural and livestock products, mechatronics technology and equipment Scientific research, focusing on egg detection. There are 14 authorized patents, including more than 30 articles in SCI and EI, and 1 monograph on egg products. Complete the third-party evaluation of national scientific and technological achievements and one provincial-level scientific and technological achievement appraisal with the first finisher. Presided over the formulation of 2 local standards of Hubei Province for egg detection.
Ruan Dandan: Deputy Director, Office of the Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs. Graduated from Wuhan University of Light Industry, he is currently the manager of the technical department of Hubei Shendan Health Food Co., Ltd. He has been engaged in egg research and development and quality control for a long time, and is committed to egg standardization. 6 invention patents were declared, 5 were authorized, and participated in the formulation of 6 national standards, industry standards, and local standards.
Mei Ting: Member of Egg Processing Laboratory, Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs. Graduated from Huazhong Agricultural University, is currently the Chief of the Improvement Section of the Technology Department of Hubei Shendan Health Food Co., Ltd., and the new products in charge of research and development include salt baked eggs series, fragrant iron eggs series, dried eggs, and ongoing projects include low-salt salted eggs , Salted egg yolk fast pickling, high value utilization of salted egg whites, etc., have a solid theoretical foundation and rich production experience in the research and development and improvement of egg products, declared 6 invention patents, authorized 4 items.
Wei Qiao: Member of the Egg Nutrition and Function Research Laboratory of the Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs. Graduated from Jianghan University, he is currently the Chief of the Nutrition Section of the Technology Department of Hubei Shendan Health Food Co., Ltd., and he is in charge of the research and development of new products such as ready-to-eat preserved egg lean meat porridge, neutral egg handmade soap, sweetheart egg, salted egg yolk, golden quail preserved egg, etc. Functional studies of vinegar egg drinks and chicken embryo egg capsules are currently underway. 6 applications for invention patents and 3 authorizations.
Li Chengfeng: Member of the Laboratory of Raw Material Quality, Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs. Graduated from China Agricultural University, is currently the deputy manager of the breeding department of Hubei Shendan Health Food Co., Ltd., participated in the "Shendan No. 1" egg quail matching system, "Shendan No. 2" green shell egg duck matching system and "Shendan No. 6" "Breeding of green-shell laying hens. Possess a solid theoretical foundation and rich production experience in the field of poultry breeding and poultry breeding.
Brief Introduction
Laboratory of Egg Nutrition and Function
Person in charge, Huang Qian, female, doctor, associate professor. A total of 10 team members mainly study the nutrition and functional mechanism of traditional egg products such as vinegar and preserved eggs. At present, 9 achievements have been authorized by national invention patents, and 2 achievements have been certified as internationally advanced.
authorized invention patent
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Serial number
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Name
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Patent number
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1
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Vinegar egg beverage and production method thereof
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201210241701.5
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2
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Chicken embryo egg beverage and its production process
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201310448304.X
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3
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Chicken embryo polypeptide facial mask and preparation method thereof
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201510171834.3
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4
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Hand cream containing quail egg hydrolysate and preparation method thereof
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201510264362.6
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5
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An egg white shower gel
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201510894694.2
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6
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Method for jointly extracting multiple proteins from egg white
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ZL201210083362.2
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7
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Method of co-extracting multiple proteins from chicken egg white (USA)
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13/744421
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8
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Method for extracting egg macroglobulin from egg white
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ZL201310073453.2
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9
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High-yield lactic acid bacteria and method for preparing calcium lactate by fermenting eggshell
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ZL201410113319.5
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Identification results
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Serial number
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Project name
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Registration number
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Appraisal opinion
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1
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Study on the preparation of calcium propionate using eggshell
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Jian [2010] No. 03202
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International advanced
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2
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Preparation of Soluble Egg Shell Membrane Proteins and Peptides and Their Antioxidant Activity
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Jian [2010] No. 03203
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International advanced
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paper
SCI Journal
1、Liu,Yijun; Qiu, Ning;?Ma, Meihu* Comparative proteomic analysis of egg white proteins during the rapid embryonic growth period by combinatorial peptide ligand libraries POULTRY SCIENCE 2015,?94,2495-2505 .
2、19.Yang, Tao; Li, Yan; Ma, Meihu* ; Lin, Qinlu; Sun, Shuguo; Zhang, Bin; Feng, Xi ; Liu, Junwen Protective effect of soluble eggshell membrane protein hydrolysate on cardiac ischemia/reperfusion injury FOOD & NUTRITION RESEARCH 2015, 59 .
3、Fang Geng, Xi Huang, Nannan Yan, LiliJia and Meihu Ma. Purification of hen egg white ovomacroglobulin using one‐step chromatography. Journal of separation science, 2013, 36（23）: 3717-3722.
4、49.Fang Yang, Meihu Ma*, Jia Xu, Xiufang Yu, NingQiu. An Egg-Enriched Diet Attenuates Plasma Lipids and Mediates Cholesterol Metabolism of High-Cholesterol Fed Rats. Lipids, 2012, 47（3）: 269-277.
5、NingQiu, Meihu Ma*, Lei Zhao, Wen Liu, Yuqi Li, Yoshinori Mine. Comparative proteomic analysis of egg white proteins under various storage temperatures. Journal of agricultural and food chemistry, 2012, 60（31）: 7746-7753.
person in charge, Cai Zhaoxia, female, doctor, professor. A total of 20 team members mainly study new egg products and their processing technology. At present, 6 achievements have been authorized by the national invention patents, and participated in the revision of 5 standards. The key technology innovation and industrialization of new egg processing and by-product utilization hosted by birds won the first prize of scientific and technological progress in Hubei Province.
authorized invention/utility model patent
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Serial number
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Name
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Patent number
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1
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Dried edible egg and production method thereof
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201210582101.5
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2
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Baked egg and its making method
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201310054281.4
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3
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Egg flower rice wine beverage and production method thereof
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201310345917.0
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4
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Egg pudding and its production process
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201310725034.2
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5
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Method for preparing original baked egg with shell
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201510036291.4
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6
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An egg yolk pie and its salted egg yolk filling
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201510273972.2
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Participate in the development of standards
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Serial number
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Name
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Standard number
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Drafting unit ranking
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1
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National Standard of "Preserved Egg"
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GB/T&9694-2014
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The first unit
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2
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National Standard of "Code for the Management of Egg Products"
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GB/T 25009-2010
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Second unit
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3
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Industry Standard of "Salty Duck Egg Yolk"
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SB/T 10651-2012
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The first unit
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4
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Industry Standard of "Vacuum Flexible Packaging Halogen Egg Products"
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SB/T 10369-2012
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The first unit
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5
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Local Standard of "Salted Egg"
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DB42/T 739-2011
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The first unit
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Achievement reward
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Serial number
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Project name
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Technology rewards
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1
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Key technology innovation and industrialization of new processing of poultry eggs and utilization of by-products
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First Prize of Science and Technology Progress in Hubei Province
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paper
1、Chenyao Tong, Fang Geng, Zhenjiao He, Zhaoxia Cai*, Meihu Ma* A simple method for isolating chicken egg yolk immunoglobulin using effective delipidation solution and ammonium sulfate Poultry Science 2015, 94（1）, 104-110
2、Harlina, PW?;?Shahzad, R;?Ma, MH*?;?Geng, F?;?Wang, QL?;?He, LY?;?Ding, SQ;?Qiu, N Effect of garlic oil on lipid oxidation, fatty acid profiles and microstructure of salted duck eggs, journal of food processing and preservation??2015,（39 ） 2897-2911
3、39.Ning Qiu, Wen Liu, Meihu Ma*,Lei Zhao, Yuqi Li.Differences between fertilized and unfertilized chicken egg white proteins revealed by 2-dimensional gel electrophoresis-based?proteomic analysis[J]. Poultry Science, 2012, 92（3）: 782-786
4、41.Jun Fang, Meihu Ma*, Yong-guoJin, NingQiu, Guodong Ren, Xi Huang, Chan Wang Changes in the antimicrobial potential of egg albumen during the early stages of incubation and its impact on the growth and virulence response of Salmonella Enteritidis. Italian Journal of Animal Science, 2012, 11（1）: e17
5、Fang Geng, Qun Huang, Xiaofen Wu, Guodong Ren, Yuanyuan Shan, GuofengJin, MeihuMa*. Co-purification of chicken egg white proteins using polyethylene glycol precipitation and anion-exchange chromatography. Separation and Purification Technology, 2012, 96: 75-80.
6、Liying Wang, Meihu Ma*,Qun Huang, Xiaoxia Shi. Study on the stability of chicken Egg yolk immunoglobulin （IgY） modified with mPEG[J]. Spectroscopy and Spectral Analysis, 2012, 32（9）: 2501-2507.
7、72.Xi Huang, Yanhua Zhou, Meihu Ma*, Zhaoxia Cai, Tao Li Chemiluminescence Evaluation of Antioxidant Activity and Prevention of DNA Damage Effect of Peptides Isolated from Soluble Eggshell Membrane Protein Hydrolysate J. Agric. Food Chem. 2010, 58, 12137-12142
Quality Inspection and Evaluation Laboratory
person in charge, Wang Qiaohua, female, doctor, professor. A total of 10 team members mainly study the quality of raw eggs, egg flavor and egg detection. At present, 6 achievements have been authorized by national invention patents and 2 software copyright authorizations. (Mr. Wang’s information shows that there is one provincial-level scientific and technological achievements appraisal. He presided over the formulation of two local standards for Hubei Province for egg detection, but did not provide specific information)
Authorized invention/utility model patent
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Serial number
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Name
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Patent number
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1
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Apparatus and method for visual detection and classification of duck egg shape and size in group producing area
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201410217412.0
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2
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Visual detection device and method for poultry egg freshness
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201510188942.1
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|
3
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Online visual detection device for surface cracks of poultry eggs
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201510155174.x
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|
4
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Identification method of non-fertilized eggs based on carbon dioxide emissions
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2016104469506
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5
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Online visual detection device and method for internal quality of salted eggs
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01610699705.6
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6
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Nondestructive detection device and method for protein conformation in egg white
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201610567346.9
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Software copyright
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Serial number
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Project name
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Registration number
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|
1
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Egg type identification software V1.0 based on visible-near infrared spectroscopy
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2017SR427850
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2
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JAVA-based hyperspectral non-destructive testing software for egg freshness, pH value and viscosity value
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2017SR486093
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paper
1、QiaohuaWang, Dandan Fu, Meihu Ma, Tao Zhang, DifferentiatingBetween Fertilized and Unfertilized Eggs Prior to Incubation Based on Oxygen Flux Measurement,International Journal of Agricultural and Biological Engineering, 2017,10（4）:243-251.（SCI）
2、2、Li Li，Wang Qiaohua et al.,Double-Yolked Duck Egg Non-Destructive Visual Inspection Method, International Journal of Pattern Recognition and Artificial Intelligence,Vol.33,No.5（2019）1955006 （17 pages） （SCI）
3. Wang Qiaohua; Wang Caiyun; Ma Meihu. Duck egg freshness detection based on machine vision. Chinese Journal of Food, 2017,17 (8): 268-274 (EI)
4. Wang Qiaohua; Lu Qian; Ma Meihu; Duan Yufei; Wang Caiyun. Online detection of the appearance flatness of dirty duck eggs based on machine vision[J],Chinese Journal of Food Science, 2017,17（05）:200-207（EI）
5. Wang Bin, Wang Qiaohua, Xiao Zhuang, etc. Traceability of egg origin based on visible-near infrared spectroscopy and random forest [J]. Food Industry Science and Technology, 2017, 38 (24): 243-246. (CSCD)
6. Fu Dandan, Wang Qiaohua, Ma Meihu, Xu Feng. Correlation between Egg Freshness Index and S-Ovalbumin Content during Storage Period[J]. Food Science, 2018,19:1-6（EI）
7. Wang Bin, Wang Qiaohua, Xiao Zhuang, Li Li, Ma Yixiao, Yang Peng. Identification of egg types based on visible-near infrared spectroscopy and enhanced regression tree algorithm[J]. Journal of Huazhong Agricultural University, 2018,37（01）:95-100. (CSCD)
