基本信息
孔保华
性 别：女出生年月：1963-03-01
职 称：教授工作单位：食品学院
招生学科1：畜产品加工工程招生学科2：
办公电话：**E-mail：kongbh@163.com

开设研究生课程情况
课程编号课程名称课程级别学时
210212肌肉食品质量特征硕士课36
110107高级肉品科学博士课36
210106畜产品加工前沿讲座硕士课36
110106畜产品加工工程学科前沿专题博士32
近五年主持科研项目概况


1.公益性行业（农业）科研专项经费，**-8,传统腌腊肉制品（风干肠）加工过程中亚硝胺的控制技术,2013/1-2016/12，30万元, 在研，子课题主持

2.国家自然科学基金面上项目，**，微生物发酵替代肉制品中亚硝酸盐的呈色和抑菌作用和机理的研究，2013/1-2016/12，86万元, 在研，主持

3.黑龙江省科技计划项目，GC13B212，中式肉灌制品现代化连续生产及品质控制技术，2013/1-2015/12，50万元，正在结题，主持

4.国家十二五科技支撑计划，2012BAD28B02，动物源食品加工过程中质量安全控制技术研究，2012/1-2015/12，890万元，正在结题，主持

5.黑龙江省高校科技成果产业化前期研发培育项目，252CGZH25，糖基化亚硝基血红蛋白复合色素产业化技术,2012/1-2013/12，10万元, 已结题，主持

6.哈尔滨市科技创新人才研究专项资金项目，2012RFXXN105，发酵肉制品直投式发酵剂制备及其对肉制品品质影响的研究，2012/1-2014/12，7万元，已结题，主持

7.2010年度高等学校博士学科点专项科研基金，**011，冷冻和缓化对淡水鱼肌原纤维蛋白结构和功能特性影响机理的研究，2011/1-2013/12，6万元，已结题，主持

8.国家农业科技成果转化资金项目，2011GB2B 200011，冷却肉气调包装和抗菌涂膜保鲜技术的产业化研究，2011/1-2012/12，60万元,已结题，第二

9.安徽省农业科技成果转化资金项目，1104b**，猪血制备亚硝基血红蛋白技术的中试及产业化推广，2011/1-2012/12，20万元,已结题，第二

10.黑龙江省人才计划项目，龙江学者（特聘教授），2009年，食品科学

11.黑龙江省优势农产品生产与加工研发平台产业化项目，亚硝基血红蛋白复合色素产业化技术，2010/1-2012/12，15万元，已结题，主持

12. 黑龙江省2009年农业科技成果转化资金项目，应用发酵剂技术生产北方传统风干肠产业化技术的研究，2010/1-2011/12，20万元，已结题，第二

13.国家公益性行业（农业）科研专项经费项目，**-02，肉类生产与加工质量安全控制技术，2009.1-2013.12，58.5万元，已结题，子课题主持

14.国家自然科学基金，**，蛋白氧化引起的乳清蛋白结构及功能性变化的研究，2009/1-2011/12，32万元，已结题，主持

15.国家高技术研究发展计划863项目，2008AA10Z315，乳源蛋白抗氧化肽和降血压肽的生物制备技术,2008/3-2010/10， 50万元,已结题，主持

16.黑龙江省杰出青年基金，JC200702，肌肉蛋白凝胶特性及其改进技术的研究， 2008/1－2010/12，20万元,已结题，主持
近五年项目获奖概况
1. 北方传统肉灌制品现代化生产及安全控制关键技术 ，黑龙江省科技发明一等奖，孔保华第一. 2014年6月. 证书编号，2014-04-01

2.2011年1月，生鲜食品气调包装贮藏保鲜机理及工艺装备研究以产业化应用，国家教育部科技进步二等奖。第二

3.2010年11月，生鲜食品气调保鲜包装技术及装备研究开发与产业化应用，中国商业联合会科技进步一等奖。第三

4. 2013年11月复合亚硝基血红蛋白制备以及血清蛋白和血红素利用的研究。黑龙江省政府科技进步三等奖。第一


近五年代表性著作、论文
发表学术论文500余篇，其中SCI论文61篇，EI论文31篇。主要如下

1.第一作者论文

(1) Kong, B. H., Niu, H. L., Sun, F. D., Han, J. C., & Liu Q.*. Regulatory effect of porcine plasma protein hydrolysates on the pasting and gelatinization action of corn starch. International Journal of Biological Macromolecules, 2016, 82, 637-644.

(2) Kong, B. H., Xiong, Y. L.*, Cui, X., & Zhao, X. Hydroxyl radical-stressed whey protein isolate: Functional and rheological properties. Food and Bioprocess Technology, 2013, 6, 169-176.

(3) Kong, B. H., Guo Y.Y., Xia, X.F., Liu, Q., Li, Y. Q., & Chen, H.S. Cryoprotectants reduce protein oxidation and structure deterioration induced by freeze-thaw cycles in common carp (Cyprinus carpio) surimi. Food Biophysics,2013, 8, 104-111.

(4) Kong, B. H., Sun, Y., Jiang, L. Z.*, Liu, Q., & Xia, X. The effectiveness of butylated hydroxyanisole and a-tocopherol in inhibiting oxidant-induced chemical and structural changes of whey protein. International Journal of Dairy Technology. 2012, 65, (3), 353-359.

(5) Kong, B. H., Peng, X., Xiong, Y. L.*, Zhao, X. H. Protection of lung fibroblast MRC-5 cells against hydrogen peroxide-induced oxidative damage by 0.1–2.8 kDa antioxidative peptides isolated from whey protein hydrolysate. Food Chemistry. 2012, 135, 540-547.

(6) Kong, B. H., Zhang, H., & Xiong, Y. L.* (2010). Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action. Meat Science, 2010, 85(4): 772-778.

(7) Kong, B. H., Xiong, Y. L.*, Chen, G., & Webster, C. D. Influence of gender and spawning on thermal stability and proteolytic degradation of proteins in Australian red claw crayfish (Cherax quadricarinatus) muscle stored at 2 °C. International journal of food science & technology, 2007, 42(9), 1073-1079.

(8) Kong, B. H., Wang, J., & Xiong, Y. L.*. Antimicrobial activity of several herb and spice extracts in culture medium and in vacuum-packaged pork. Journal of Food Protection, 2007, 70(3), 641-647.

(9) Kong, B. H.^#, & Xiong, Y. L.*. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. Journal of Agricultural and Food Chemistry, 2006, 54(16), 6059-6068.

(10) Kong, B. H., Diao, X., & Xiong, Y. L.*. Postmortem calcium chloride injection alters ultrastructure and improves tenderness of mature chinese yellow cattle longissimus muscle. Journal of Food Science, 2006, 71(3), C124-C129.

(11) Kong, B. H., Xiong, Y. L.*, Fang, C., Thompson, K. R., Metts, L. S., Muzinic, L. A., & Webster, C. D. Influence of gender and spawning on meat quality of Australian red claw crayfish (Cherax quadricarinatus) stored at 2 °C. Journal of Food Science, 2006, 71(6), E320-E325.

2.通讯作者论文

(1) Chen, H. S., Diao, J. J., Li, Y. Y., Chen, Q., & Kong, B. H.*. The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein. Meat Science, 2016, 111, 60-66.

(2) Li, P. J., Luo, H. T., Kong, B. H.*, Liu, Q., & Chen, C. G. Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus. LWT - Food Science and Technology, 2016, 68, 251-257.

(3) Diao X. Q., Guan, H. N., Zhao, X. X., Chen, Q., & Kong, B. H.*. Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols. Meat Science, 2016, 115, 16-23.

(4) Zhou, F. C., Liu, Q., Chen, Q., Zhang, H. W., & Kong, B. H.*. Potato starch oxidation induced by sodium hypochlorite and its effect on functional properties and digestibility. International Journal of Biological Macromolecules, 2016, 84, 410–417.

(5) Liu, Q., Niu, H. Li., Zhao, J. Y., Han, J. C., & Kong, B. H.*. Effect of the reactant ratio on the characteristics and antioxidant activities of Maillard reaction products in a porcine plasma protein hydrolysate–galactose model system. International Journal of Food Properties, 2016, 19, 99-110.

(6) Huang, L., Liu, Q., Xia X. f., Kong B. H.,* Xiong, Y. L.* Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage. Food Chemistry, 2015, 185, 459-469.

(7) Wang, N., Zhao, J. Y., Liu, Q., Diao, X. P., & Kong, B. H.* Sulforaphane protects human umbilical vein cells against lipotoxicity by stimulating autophagy via an AMPK-mediated pathway. Journal of Functional Food, 2015, 15, 23-34.

(8) Liu, Q., Lu, Y., Han, J. C., Chen, Q., Kong, B. H.*. Structure-modification by moderate oxidation in hydroxyl radical-generating systems promote the emulsifying properties of soy protein isolate. Food Structure, 2015, 6, 21-28.

(9) Liu, Q.^#, Geng, R.^#, Zhao, J. Y., Chen, Q., Kong, B. H.* Structural and gel textural properties of soy protein isolate when subjected to extreme acid pH-shifting and mild heating processes. Journal of Agricultural and Food Chemistry, 2015, 63, 4853-4861.

(10) Zhao, J. Y., Dong, F. J., Li, Y. Y., Kong, B. H. * & Liu, Q*.Effect of freeze-thaw cycles on the emulsion activity and structural characteristics of soy protein isolate. Process Biochemistry, 52015, 0, 1607–1613.

(11) Chen, Q, Kong, B. H.*, Sun, Q. X., Dong, F. J., & Liu, Q. Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: in vitro and in a sausage model. Meat Science, 2015, 110, 180-188.

(12) Chen, Q., Liu, Q., Sun, Q. X., Kong, B. H.*, Xiong, Y. L. *. Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage. Meat science, 2015, 100, 110-117.

(13) Peng, X. Y., Kong B.H .*, Yu, H. Y., & Diao, X. P. Protective effect of whey protein hydrolysates against oxidative stress in D-galactose-induced aging rats. International Dairy Journal, 2014, 34, 80-85.

(14) Liu, Q., Kong B. H.*, Han, J. C., Chen, Q., & He, X. Y. Effects of superchilling at –3°C with cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: microbial growth, oxidation, and physiochemical properties. LWT-Food Science and Technology, 2014, 57, 165-171.

(15) Liu, Q., Li, J., Kong B. H.*, Jia, N., Li, P. J. Antioxidant Capacity of Maillard Reaction Products Formed by a Porcine Plasma Protein Hydrolysate-sugar Model System as Related to Chemical Characteristics. Food Science and Biotechnology, 2014, 23(1), 33-41.

(16) Liu, Q., Chen, Q., Kong B. H.*, He, X. Y., & Han, J. C., The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi. LWT-Food Science and Technology, 2014, 57, 603-611.

(17) Liu, Q., Li, J., Kong B. H.*, Li, P. J., & Xia, X. F. Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars. International Journal of Dairy Technology, 2014, 67(2), 220-228.

(18) Liu, Q., Kong B. H.*, Li, J., Sun, C. Y., Jin, Z., & Li, P. J. (2014). Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions. Food Structure, 1 (2), 145-154.

(19) Jia, N., Li T. J., Diao, X. P.*, & Kong B. H.*. Protective effects of black currant (Ribes nigrum L.) extract on hydrogen peroxide-induced damage in lung fibroblast MRC-5 cells in relation to the antioxidant activity. Journal of functional food, 2014, 11,142-151.

(20) Guo, Y. Y., Kong, B. H.*, Xia, X. F., Yu, T., Liu, Q. Changes in Physicochemical and Protein Structural Properties of Common Carp (Cyprinus carpio) Muscle Subjected to Different Freeze–Thaw Cycles. Journal of Aquatic Food Product Technology, 2014, 23(6), 579-590.

(21) Huang, L., Kong, B. H.*, Zhao, J. Y., Liu, Q. Contributions of fat content and oxidation to the changes in physicochemical and sensory attributes of pork dumpling filler during frozen storage. Journal of Agrucultural and Food Chemistry, 2014. 62, 6390-6399.

(22) Li, P. J., Kong, B. H.*, Zheng, D. M., & Chen, Q. Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitute in meat products. Meat Science, 2013, 93, 67-72.

(23) Li, Y.Q., Kong B.H.*, Xia, X.F., Liu, Q., & Diao, X.P. Structural changes of the myofibrillar proteins in common carp (Cyprinus carpio) muscle exposed to a hydroxyl radical-generating system. Process Biochemistry, 2013, 48, 863-870.

(24) Huang, L., Kong B.H.*, Huang, X. G., & Li, J. Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler. Meat science, 2013, 95, 295-301.

(25) Li, Y. Q., Kong B. H.*, Xia, X.F., Liu, Q., & Li, P.J. The inhibition of frozen storage-induced protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein. International journal of Food Science and Technology. 2013, 48, 1916-1923.

(26) Chen, H. S., Kong B. H.*, Guo, Y. Y., Xia, X. F., & Diao, X. P. The effectiveness of cryoprotectants in inhibiting multiple freeze–thaw-induced functional and rheological changes in the myofibrillar proteins of common carp (Cyprinus carpio). Food Biophysics, 2013, 8:302-310.

(27) Cui, X. H., Xiong, Y. L., Kong, B. H.*, Zhao, X., & Liu, N. Hydroxyl Radical-Stressed Whey Protein Isolate: Chemical and Structural Properties. Food and Bioprocess Technology, 2012, 5(6), 2454-2461.

(28) Xia, X.F., Kong, B. H.*, Liu, J., Diao, X., & Liu, Q. Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle. LWT-Food Science and Technology, 2012, 46, 280-286.

(29) Jia, N., Xiong, Y. L., Kong, B.H.*, Liu, Q., & Xia X.F. Radical scavenging activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on gastric cancer cell proliferation via induction of apoptosis. Journal of functional food. 2012, 4(1):382-390.

(30) Jia, N., Kong, B. H.*, Liu, Q., Diao, X., & Xia, X. Antioxidant activity of black currant (Ribes nigrum L.) extract with aqueous ethanol and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage. Meat Science, 2012, 91, 533-539.

(31) Liu, Q., Kong, B. H.*., Li, G., Liu, N., & Xia, X. Hepatoprotective and antioxidant effects of porcine plasma protein hydrolysates on carbon tetrachloride-induced liver damage in rats. Food and Chemical Toxicology, 2011, 49, 1316-1321

(32) Liu, Q., Kong, B. H.*, Xiong, Y. L., & Xia, X. Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis. Food Chemistry, 2010, 118(2), 403-410.

(33) Peng, X., Kong, B.H.*, Xia, X., & Liu, Q. Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase. International Dairy Journal, 2010, 20(5), 360-365.

(34) Xia, X., Kong, B. H.*., Xiong, Y., & Ren, Y. Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation. Meat Science, 2010, 85(3), 481-486.

(35) Peng, X., Xiong, Y. L., & Kong, B. H.*. Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance. Food Chemistry, 2009, 113(1), 196-201.

(36) Xia, X., Kong, B. H.*, Liu, Q., & Liu, J. Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles. Meat Science, 2009, 83(2), 239-245.

(37) Zhang, H., Kong, B. H.*, Xiong, Y. L., & Sun, X. Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4 АC. Meat Science, 2009, 81(4), 686-692.

(38) Liu, H., Xiong, Y. L., Jiang, L., & Kong, B. H.* Fat reduction in emulsion sausage using an enzyme‐modified potato starch. Journal of the Science of Food and Agriculture, 2008, 88(9), 1632-1637.

(39) Liu, Q., Kong, B. H.*, Jiang, L., Cui, X., & Liu, J. Free radical scavenging activity of porcine plasma protein hydrolysates determined by electron spin resonance spectrometer. LWT-Food Science and Technology, 2009, 42(5), 956-962.

(40) Zhang, X., Kong, B. H*., & Xiong, Y. L. Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation. Meat Science, 2007, 77(4), 593-598.

二、专著（仅不列此项时可删除该标题，标题序号按实际情况编排）

1. 孔保华，刘骞，陈洪生，陈倩，孙方达，肉制品品质及质量控制，科学出版社，该著作获得2014年度国家科学技术学术著作出版基金资助，585千字，2015

2. 孔保华，夏秀芳，杨萍，李沛军，肉制品深加工技术，科学出版社，350千字，2014

3. 孔保华，夏秀芳，李洪军，低温西式肉制品加工技术，中国农业出版社，174千字，2013

4. 孔保华，刘骞，熊建华，马丽艳，食品质量安全检测新技术，６５０千字，科学出版社，2013

5. 孔保华，李晓东，迟玉杰，熊幼翎，孟祥晨，畜产品加工储藏新技术，获华夏英才基金资助，科学出版社，517千字，2007


近五年授权的专利等情况
1.孔保华，李沛军，陈倩，夏秀芳，可转化高铁肌红蛋白生成氧合肌红蛋白的弯曲乳杆菌R5及其新用途，2015.12.23，中国，ZL**8.4

2.孔保华，赵钜阳，张宏伟，卢岩，韩建春，刘骞，可微波方便葱烧木耳炒肉的生产方法，2015.10.9，中国，ZL**3.8

3.孔保华，李沛军，罗慧婷，刘骞，木糖葡萄球菌A2可转化高铁肌红蛋白生成亚硝基肌红蛋白的新用途. 2015.9.9，中国， ZL**9.5

4.孔保华，赵钜阳，刘骞，耿蕊，夏秀芳，可微波方便京酱肉丝的生产方法，2015.9.2，中国，ZL**3.1

5.刘骞，韩建春，孔保华，赵钜阳，韩齐，应用冻融法提高大豆分离蛋白凝胶性的方法. 2015.6.17，中国，ZL**8.4

6．刁新平,武宏志，孔保华. 发酵茯苓饲料添加剂及其应用, 2014.2.19，中国，ZL**3.4

7.孔保华，孙常艳，刁新平，具有抗氧化活性的糖基化乳清蛋白多肽及其制备方法和应用，2013.9.22，中国，ZL**1.4

8. 刘骞，韩建春，孔保华，李鑫，陈倩. 一种应用于冰温鱼糜中的天然保鲜剂及利用其进行鱼糜冰温保鲜的方法. 2013.7.17，中国，ZL**5.8，

9. 刁新平,张鹏,孔保华. 发酵板蓝根饲料添加剂及其应用，2013.9.11，中国，**3.1

10. 刁新平,李国忠,孔保华. 发酵黄芩饲料添加剂，2013.9.22，中国，**7.2

11. 韩建春，孔保华，郭鴒. 一种烘焙食品抗氧化剂及其制备方法，2012.01.11，中国，ZL**6.9

12.孔保华，马宏慧，刁新平. 木糖葡萄球菌A2的高密度培养的培养基及培养方法，2012.11.1，中国，ZL **8.5

13.孔保华，邢绍平，刘骞，肉制品着色剂及其制备方法, 2012.10.03，中国，ZL **3.9

14.孔保华，刘骞，刁新平，微生物发酵法猪血清蛋白抗氧化肽的方法及其产品, 2009.6.19，中国，ZL**4.3

15.孔保华，彭新颜，李艾黎，刁新平，具有抗氧化活性的乳清蛋白抗多肽及其制备方法，2012.5.23，中国， ZL**3.4

16.孔保华，赵俊仁，张宏伟，刁新平，一种能够快速发酵风干肠的直投型复合发酵剂和制作方法，2011.8.17，中国，ZL**2.7

17.孔保华，刘骞，刁新平，张宏伟. 具有抗氧化活性的血清蛋白及其制备方法，2011.04.27，中国，ZL**5.X

18.孔保华，褚福娟，刁新平，利用复合发酵剂生产的发酵牛肉干及其生产工艺，2010.12.08，中国，ZL **1.2

19.孔保华，施春权，复合食品着色防腐剂及其制备方法，2010.10.27，中国，ZL**6.4

20.孔保华，刁新平，营养骨泥蔬菜肉饼制作方法，2006.12.13，中国，ZL**.1
其他获奖及荣誉称号
1. 孔保华负责人. 国家教育部人才培养模式创新实验区建设项目：乳品工程“3＋1”人才培养教学模式创新实验区，2007－2009，50万元；

2. 孔保华主持，肉品科学与技术，黑龙江省精品课程建设，2007年5月；

3. 孔保华为黑龙江省“畜产品加工教学团队”负责人；

4. 孔保华主持.食品科学与工程专业创新实验区平台构建与实践。黑龙江省新世纪高等教育教学改革工程项目。2008－2009年；

5. 2009年获得东北农业大学博士研究生优秀导师称号；

6. 2009年获得东北农业大学“巾帼女杰”称号；

7. 2010年4月获得东北农业大学第四届“振兴东农教学质量优秀奖”一等奖；

8. 2011年5月年获得东北农业大学第三届教学名师奖；

9.荣获中国食品和包装机械行业科技进步奖，由中国食品和包装机械工业协会颁发；

10.获得中国食品产业产学研创新发展中做出突出贡献的“杰出科研人才奖”。

11.2012年获得黑龙江省教育厅全省高校师德先进个人

12. 2012年10月获得中国肉类产业科技领军人物称号，由中国肉类协会颁发。

13. 2009年10月荣获中国食品和包装机械行业科技进步奖，由中国食品和包装机械工业协会颁发。

14. 2011年11月获得中国食品杂志社颁发的为中国食品产业产学研创新发展中做出突出贡献的“杰出科研人才奖”。