曹文红

博士 教授 博士生导师

海洋食品营养与功能研究团队

研究方向：水产品保鲜与精深加工、海洋食品加工技术与新产品创制、海洋食品营养与功能

电子邮件(E-mail)：cwenhong@gdou.edu.cn

电话(Tel)：0759-2396026

教育及工作简历

2002-至今：广东海洋大学教师 讲师、副教授、教授

2004-2008年：中国科学院南海海洋研究所 博士

主要研究领域

1.食品保鲜理论与技术

食品保鲜理论与技术，水产品绿色保鲜剂、抗冻剂的研发，水产品保鲜技术及冷冻技术的优化和集成。

2. 海洋食品加工技术与新产品创制

海洋食品品质保持与调控机制及应用，传统加工技术的精准化与改良，新型前沿加工技术的创新研发与机制探索

3.海洋食品营养与功能

   海洋功能因子挖掘与产品开发，海洋功能组分的精准分离与修饰技术，靶向设计与营养功能食品创制。

承担的主要科研项目

1.     国家自然科学基金面上项目：基于酶促超分子组装改良凡纳滨对虾抗冻多肽冷冻保护活性的分子机制（32172163）, 2022-2025，58万，主持。

2.     国家自然科学基金面上项目：UV-C胁迫诱导虾头自降解关键酶自活化的分子机制及其肽释放行为的定向调控”(41576151)，2016-2019，63万，主持。

3.     国家自然科学基金青年基金：结构改良对食品蛋白ACE抑制肽LHP生物学效应的影响及机制研究(31101259)，2012-2014，21万，主持。

4.     国家重点研发计划课题：水产品非宏量营养素的健康功效解析（2018YFD0901105），2018-2022，654万，主持。

5.     国家重点研发计划课题：贝肉高品质加工关键技术与新产品研发（2024YFD2401902），2024-2027，380万，主持。

6.     国家现代农业产业技术体系：国家贝类产业技术体系贝类产品加工岗位（CARS-49），2024-2029，420万，主持。

7.     国家重点研发计划子课题：礁栖海参绿色精深加工技术集成与产品开发（2020YFD0901104），2021-2022，58万，主持。

8.     广东省科技计划项目：基于特征风味指纹的干贝加工品质调控技术研究（2015A020209164），2016-2017，15万，主持。

9.     广东省科技计划项目：海洋蛋白资源生产活性蛋白和功能性肽产业化关键技术研究（2014B020204001），2015-2016，15万，子课题主持。

10.  教育部科学技术重点研究项目：虾头自溶制备降血压肽的研究(教技司[2010]114号），2010-2011，10万，主持。

11.  广东海洋大学“冲一流”科研项目：香港牡蛎特征性生物锌分布规律、结构功能解析及稳定性研究（231419014），2019-2022，60万，主持。

12.   湛江市农业技术攻关省级大专项：基于水产胶原蛋白开发绿色抗冻剂关键技术研究”（2021A05187），2021-2023，10万，主持。

13.  深圳市大鹏新区产业发展专项：牡蛎蛋白饮料开发关键技术研究（KY20180111），2018-2019，50万，主持。

14.  湛江市农业技术攻关省级大专项“即冲型富锌牡蛎蛋白饮品开发关键技术研究”（2022A05038），2022-2024，30万，主持。

15.  深圳市自然科学研究基金面上项目：基于异源超分子组装改良鳕鱼胶原蛋白肽抗冻活性的分子机制研究（JCYJ20220530162011026），2022-2025，30万，主持。

16.  深圳市自然科学研究基金面上项目：基于定向糖基化策略改良白贝咸味肽呈味特性的分子机制研究（JCYJ20230807120316033），2023-2026，30万，主持。

17.  深圳市自然科学研究基金面上项目：皱肋文蛤咸鲜双效肽多尺度构效机制与糖基化递送增效研究（JCYJ20250604174219025），2025-2028，30万，主持。

代表性研究论文

1.     Wenhong Cao, et al. Release principle of peptides and amino acids during the autolysis of shrimp head from Litopenaeus vannamei after UV-C irradiation stress [J]. Food Science and Nutrition, 2020, 8: 170-178.

2.     Chen Zhongqin, Zhu Yahui, Cao Wenhong*, et al. Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors[J]. Food Chemistry, 2022, 378：132049.

3.     Julieth Joram Majura, Wenhong Cao*, et al. The current research status and strategies employed to modify food-derived bioactive peptides[J]. Frontiers in Nutrition, 2022, 9:950823.

4.     Li W, Du R, Majura JJ, Chen Z, Cao W*, et al. The spatial distribution patterns, physicochemical properties, and structural characterization of proteins in oysters (Crassostrea hongkongensis) [J]. Foods 2022, 11: 2820.

5.     Zhongqin Chen, Rong Han, Wenhong Cao*, et al. Isolation, physicochemical and structural characterisation of a novel natural zinc polysaccharide from Crassostrea hongkongensis[J]. International Journal of Food Science and Technology, 2022, 57:7872-7884.

6.     Lin Cao, Julieth Joram Majura, Lu Liu, Wenhong Cao*，et al. The cryoprotective activity of tilapia skin collagen hydrolysate and the structure elucidation of its antifreeze peptide[J]. LWT, 2023, 179: 114670.

7.     Wang Z, Li H, Cao W*, et al. Effect of drying process on the formation of the characteristic flavor of oyster (Crassostrea hongkongensis) [J]. Foods, 2023, 12: 2136.

8.     Song chunyong, Wang Zhijun, Cao Wenhong*, et al. Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides[J]. Critical Reviews in Food Science and Nutrition, 2023.

9.     Pei Zhang, Zhongqin Chen, Longjian Zhou, Wenhong Cao*. Carboxymethyl cellulose and carboxymethyl chitosan-based composite nanogel as a stable delivery vehicle for oyster peptides: Characterization, absorption and transport mechanism[J]. Food Chemistry, 2024, 442:138464.

10.  Ran Du, Wan Li, Jiawei Li, Wenhong Cao*. Dynamic changes of zinc chemical speciation and zinc-containing peptides release in oysters (Crassostrea hongkongensis) during enzymatic hydrolysis [J]. Food Bioscience, 2024, 58: 103649.

11.  Chunyong Song, Runfang Zhong, Shan Zeng, Zhongqin Chen, Mingtang Tan, Huina Zheng, Jialong Gao, Haisheng Lin, Guoping Zhu, Wenhong Cao*. Effect of barbecuing treatment on the structure and bioavailability of protein-binding zinc from oyster (Crassoetrea hongkongensis)[J]. Food Chemistry, 2024, 451: 139471.

12.  Julieth Joram Majura, Xiujuan Chen, Zhongqin Chen, Mingtang Tan, Guoping Zhu, Jialong Gao, Haisheng Lin, Wenhong Cao*. The cryoprotective effect of Litopenaeus vannamei head-derived peptides and its ice-binding mechanism[J]. Current Research in Food Science, 2024, 9:100886.

13.  Chunyong Song, Yaofang Yang, Zhihang Zhao, Mingtang Tan, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin, Guoping Zhu, Wenhong Cao. Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases[J]. Food Chemistry-X, 2024, 24: 102056.

14.  Jiajian Liang, Xiujuan Chen, Julieth Joram Majura, Mingtang Tan, Zhongqin Chen, Jialong Gao, Wenhong Cao*. Insight into the structure-activity relationship of thermal hysteresis activity of cod collagen peptides through peptidomics and bioinformatics approaches[J]. Food Chemistry, 2025, 463:141514.

15.  Yu Liu, Qingyao Zheng, Mingtang Tan, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin, Guoping Zhu, Wenhong Cao*. Characterization and film-forming properties of collagen from three species of sea cucumber from the South China Sea: Emphasizing the effect of transglutaminase[J]. International Journal of Biological Macromolecules, 2025, 294: 139321.

16.  Song chunyong, Wang Zhijun, Hanqi Li, Wenhong Cao*, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin & Guoping Zhu. Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides[J]. Critical Reviews in Food Science and Nutrition, 2025, 65(4): 695-714.

17.  Jiajian Liang, Xiujuan Chen, Mingtang Tan, Zhongqin Chen, Haisheng Lin, Jialong Gao, Huina Zheng, Wenhong Cao*. Molecular insights into interaction mechanism between antifreeze activity of cod collagen peptides with ice crystals[J]. Food Chemistry: X, 2025, 26:102334.

18.  Junyang Yang, Junting Cai, Zhongqin Chen, Mingtang Tan, Huina Zheng, Jialong Gao, Haisheng Lin, Guoping Zhu , Wenhong Cao*. Effect of steaming on the selenium form, structure, and bioavailability of selenopolysaccharides from Chlamys nobilis[J]. Food Chemistry, 2025, 478:143715.

19.  Qianqian Huang, Chunyong Song, Zhongqin Chen, Mingtang Tan, Huina Zheng, Haisheng Lin, Jialong Gao, Xiaoming Qin, Wenhong Cao*. Food-derived glycopeptides:Structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications[J]. Trends in Food Science & Technology, 2025, 161: 105054.

20.  Mingtang Tan, Mei Han, Yingyu Zhou, Zhongqin Chen, Wenhong Cao*. Trash to treasure: Potential antifreeze peptide from Litopenaeus vannamei head via ultrasound-assisted autolysis[J]. Food Chemistry: X, 2025, 27: 102395.

21.  Chunyong Song, ZhihangZhao, Mingtang Tan, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin, Xiaoming Qin, Wenhong Cao*. Screening of salty peptides from enzymatic hydrolysates of Meretrix lyrata based on interaction with the TMC4 receptor [J]. Food Research International, 2025, 218: 116930.

22.  Mingtang Tan, Yingyu Zhou, Zhongqin Chen, Huina Zheng, Wenhong Cao*. Clear insight into myofibrillar protein denaturation under freezing stress to improved muscle food quality: A review[J]. Food Bioscience, 2025, 71:107152.

23.  Yu Liu, Mingtang Tan, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin, Guoping Zhu , Wenhong Cao*. Oyster (Crassostrea hongkongensis) protein isolates: Influence of extraction pH on physicochemical, conformational and functional properties[J]. Food Chemistry, 2025, 492(3):145549.

24.  Chunyong Song, Rong Jiang, Mingtang Tan, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin, Wenhong Cao*. Structural-taste relationship and molecular interaction mechanisms of umami peptides from Meretrix lyrata hydrolysates: Insights into key binding sites and thermodynamic drivers[J]. Food Bioscience, 2025, 71: 107412.

25.  Zhihang Zhao, Zhijun Wang, Jialong Gao, Mingtang Tan, Zhongqin Chen, Ming Chen, Huina Zheng, Haisheng Lin, Wenhong Cao*. Integrated untargeted metabolomics and lipidomics reveal molecular mechanisms underlying flavor development in hot-air drying oysters[J]. Food Research International, 2025, 221(1): 117294.

26.  Qianqian Huang, Lin Cao, Zhongqin Chen, Mingtang Tan, Huina Zheng, Haisheng Lin, Jialong Gao, Xiaoming Qin, Wenhong Cao*. Cryoprotective effects and structural characteristics of collagen glycopeptides on Litopenaeus vannamei [J]. LWT, 2025, 231:118357.

27.  Jiajian Liang, Xiujuan Chen, Mingtang Tan, Zhongqin Chen, Haisheng Lin, Jialong Gao, Huina Zheng, Wenhong Cao*. Unraveling the Molecular Interaction Mechanisms of Antifreeze Peptides with Ice Crystals and Myofibrillar Proteins: Insights from Multispectral and Molecular Simulation Analyses[J]. International Journal of Biological Macromolecules, 2025, 333: 148881.

28.  Yu Liu, Mingtang Tan, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin, Guoping Zhua, Wenhong Cao*. Temperature-dependent gelation of oyster protein: Structural insights and network formation mechanisms[J]. Food Hydrocolloids, 2026,171:111871.

代表性授权发明专利

1.利用虾类蛋白制备降血压肽的方法, 中国， ZL 200510033942.0;

2. 一种利用糖基化改良的鱼皮胶原蛋白抗冻肽及其制备方法和应用，中国，ZL202211196420.2

3.一种扇贝富硒复合蛋白粉及其制备工艺, 中国，ZL 202210897416.2

4. 一种改良牡蛎酶解蛋白粉基料风味的工艺及应用，中国，CN202410012114.1

5. 一种基于酶促超分子组装改良水产胶原蛋白肽抗冻活性的方法及其应用, 中国, ZL202310332900.5

6.一种掩盖牡蛎肽咸鲜味的组合物, 中国, ZL2024 1 0580001.1

7.一种速发海参加工及复水方法,中国，ZL202211235918.5.

8. 基于肽组学的计算机辅助快速筛选方法、胶原蛋白抗冻肽及其应用, 中国，ZL 202411398577.2

9. 咸鲜双功能呈味肽及其制备方法和应用, 中国，ZL 202411962008.6

10. 一种牡蛎蛋白凝胶及其制备方法和应用, 中国，ZL 202510536474.6 

获得的科技奖励

（1）中国毛虾降血压肽制备工艺的研究，2005年湛江市科学技术进步二等奖（排名第二）.

（2）虾头综合利用技术，2009广东省科学技术进步二等奖（排名第九）.

 (3) 海洋经济贝类保活流通与高值化加工关键技术创新及应用.2022年海洋科技奖励一等奖（排名第四）.

（4）对虾加工关键技术创新与应用.2021年海洋科技奖励一等奖（排名第十二）.