Member of the Academic Committee of the Laboratory

 

Serial Number	Name	Gender	Title	Work Unit	Title
1	Zhu Beiwei	Female	Academician	Dalian Polytechnic University	Director
2	Chen Huanchun	Male	Academician	Huazhong Agricultural University	Deputy Director
3	Dai Xiaofeng	Male	Researcher	Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences	Deputy Director
4	Xu Xinglian	Female	Professor	Nanjing Agricultural University	Members
5	Liu Jingbo	Female	Professor	Jilin University	Members
6	Liu Yuanfa	Male	Professor	Jiangnan University	Members
7	Liao Xiaojun	Male	Professor	China Agricultural University	Members
8	Zhang Dequan	Male	Researcher	Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences	Members
9	Zhou Jian	Male	Professor	Wuhan University of Light Industry	Members
10	Li Dongsheng	Male	Professor	Hubei University of Technology	Members
11	Liu Liegang	Male	Professor	Huazhong University of Science and Technology	Members
12	Maimi Lake	Male	Professor	Huazhong Agricultural University	Members
13	Wan Xugang	Male	Senior Engineer	Hubei Institute of Food Quality and Safety Supervision and Inspection	Members
14	Huang Fenghong	Male	Professor	Oil Research Institute, Chinese Academy of Agricultural Sciences	Members
15	Dingshan River	Male	Researcher	Hubei Provincial Bureau of Animal Husbandry	Members
16	Du Jinping	Male	Researcher	Hubei Academy of Agricultural Sciences	Members

 

According to the construction task, the laboratory is divided into four research directions and set up corresponding laboratories, namely: egg nutrition and function laboratory, egg processing laboratory, egg equipment laboratory, egg 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, Head, Huang Qian, female, PhD, Associate Professor. The team consists of 10 members, mainly studying the nutrition and functional mechanism of traditional egg products such as vinegar eggs and preserved eggs. At present, 9 achievements have been authorized by national invention patents, and 2 achievements have been identified as international advanced level.

② Egg Processing Research Office, Head, Cai Chaoxia, female, PhD, Professor. The team consists of 20 members, mainly researching new eggs and their processing technology. At present, 6 achievements have been authorized by national invention patents, and 5 standards have been revised and formulated. The key technology innovation and industrialization of new processing and by-product utilization of poultry eggs won the first prize of scientific and technological progress in Hubei Province.

③ Quality testing and evaluation laboratory, person in charge, Wang Qiaohua, female, doctor, professor. The team consists of 10 members, mainly studying the quality of raw eggs, egg flavor and egg detection. At present, 6 achievements have been authorized by national invention patents and 2 software copyrights.

④ Egg equipment Research Office: responsible person, Wang Shacai, male, doctor, professor, a total of 15 team members, mainly studying modern equipment and testing technology for egg processing, 3 achievements or national invention patent authorization, 1 achievement identified as international advanced level, won the first prize of Hubei Province Science and Technology Progress Award.

 

 

Team Introduction

　　Maimi LakeChief Expert, Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs. Professor, doctoral supervisor, deputy dean of the School of Food Science and Technology of Huazhong Agricultural University, director of the National Egg Processing Technology Research and Development Sub-center of the Ministry of Agriculture and Rural Affairs, chairman of the China Egg Science and Technology Conference, expert enjoying special government allowances from the State Council, former national laying hen industry technology system Post scientist, chairman of the Asian Egg Association, won the title of "Top Ten Outstanding Figures" in the first China Egg Processing Industry. The main research field is the scientific theory and processing technology of egg products. Editor-in-chief of the national college planning textbook "Egg and Egg Product Processing", and served as the "Tenth Five-Year Plan", "Eleventh Five-Year Plan" and "Facing the 21st Century" "Animal Products Processing", "Animal Food Processing" and other textbooks Associate editor, published "Poultry Egg Protein" and other monographs and related books 6. He has published more than 400 articles at home and abroad, of which SCI and EI include more than 100 articles.

　　Liu Hua BridgeDirector of Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs, Chairman of Hubei Shendan Health Food Co., Ltd. The head of the Xiaogan Comprehensive Experimental Station of the National Laying Hen Industry Technology System, the chairman of the Hubei Provincial Agricultural Industrialization Leading Enterprise Association, the vice chairman of the Hubei Provincial Food Industry Association, won the first "Top Ten Outstanding Figures" in China's egg processing industry, and the party member of Xiaogan City Entrepreneurial model, the first top ten entrepreneurial stars in Hubei Province, won the third advanced worker in China's animal husbandry industry. Led the formulation of a number of national standards, industry standards, landmarks, etc., and presided over a number of research and development projects that have been authorized by national invention patents and utility models.

　　Cai Chaoxia: Head of the Egg Processing Research Office, Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs. Professor, doctoral supervisor, winner of Hubei Outstanding Youth Fund, deputy director of Hubei Engineering Center for egg processing, executive director of Asian Egg Association, and won the first "Top Ten Outstanding Youth" in China's egg processing industry ". The main research direction is the integration of low-salt pickling of traditional egg products and green circulation of high-efficiency membrane separation. Presided over the formulation of two industry standards, edited a monograph on new egg processing technologies, authorized 5 patents, and published more than 130 papers, of which SCI included more than 60 articles. The team consists of 2 professors, 3 associate professors and 15 doctoral students.

　　Wang QiaohuaHead of Quality Testing and Evaluation Laboratory, Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs. Professor, doctoral supervisor, executive director of the Asian Egg Association, won the first prize of Hubei Province Science and Technology Progress Award and the third prize of National Commercial Science and Technology Progress Award, mainly engaged in the teaching of non-destructive testing of agricultural, livestock and poultry products, mechatronics technology and equipment And scientific research work, focusing on the direction of egg product testing. There are 14 authorized patents, of which SCI and EI include more than 30 articles and one monograph on egg products is edited in chief. The first person to complete the national scientific and technological achievements of the third party evaluation 1, provincial scientific and technological achievements appraisal 1. Presided over the development of egg testing in Hubei Province, two local standards.

　　Ruan DandanDeputy Director, Office of Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs. Graduated from Wuhan University of Light Industry, is currently the technical manager of Hubei Shendan Health Food Co., Ltd., has been engaged in egg research and development and quality control for a long time, and is committed to egg standardization. Declared 6 invention patents, authorized 5, participated in the formulation of national standards, industry standards, local standards 6.

　　Mei Ting: Member of the Egg Processing Research Office, Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs. Graduated from Huazhong Agricultural University, he is currently the chief of the improvement section of the technology department of Hubei Shendan Health Food Co., Ltd. He is in charge of the research and development of new products including salted egg series, fragrant marinated iron egg series and dried egg. The ongoing projects include low-salt salted egg, salted egg yolk rapid pickling, high-value utilization of salted egg white, etc, authorization of 4 items.

　　Wei Qiao: Member of the Egg Nutrition and Function Laboratory, Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs. Graduated from Jianghan University, he is currently the head of the Nutrition Department of the Technology Department of Hubei Shendan Health Food Co., Ltd. The new products he has developed include instant preserved egg lean meat porridge, neutral egg handmade soap, sweetheart egg, salted egg yellow paste, golden quail preserved egg, etc. Currently, he is carrying out functional research on vinegar egg beverage and chicken embryo egg capsule. Declared 6 invention patents and authorized 3.

　　Li Chengfeng: Member of the Raw Material Quality Laboratory, Key Laboratory of Egg Processing, Ministry of Agriculture and Rural Affairs. Graduated from China Agricultural University, he is currently the deputy manager of the breeding department of Hubei Shendan Health Food Co., Ltd. and participates in the selection and breeding of "Shendan 1" egg quail matching department, "Shendan 2" green shell egg duck matching department and "Shendan 6" green shell egg matching department. He has a solid theoretical foundation and rich production experience in the field of poultry breeding and poultry raising.

 

Introduction to Research Room

Egg Nutrition and Function Lab

Person in charge, Huang Qian, female, doctor, associate professor. The team consists of 10 members, mainly studying the nutrition and functional mechanism of traditional egg products such as vinegar eggs and preserved eggs. At present, 9 achievements have been authorized by national invention patents, and 2 achievements have been identified as international advanced level.

Authorized invention patent

 

Serial Number	Name	Patent Number
1	Vinegar egg beverage and production method thereof	201210241701.5
2	Chicken embryo egg beverage and production process thereof	201310448304.X
3	Chicken embryo polypeptide mask and preparation method thereof	201510171834.3
4	Hand cream containing quail egg hydrolysate and preparation method thereof	201510264362.6
5	Egg white shower gel	201510894694.2
6	A Method of Extracting Multiple Proteins from Egg White	ZL201210083362.2
7	Method of co-extracting multiple proteins from chicken egg white（USA）	13/744421
8	Extraction of egg macroglobulin from egg white	ZL201310073453.2
9	High-yield lactic acid bacteria and method for preparing calcium lactate by fermenting eggshell	ZL201410113319.5

 

Identification results

 

Serial Number	Project Name	Registration Number	Appraisal opinion
1	Study on Preparation of Calcium Propionate from Egg Shell	Jian [2010] No. 03202	international advanced
2	Preparation and antioxidant activity of soluble egg shell membrane protein and polypeptide	Jian [2010] No. 03203	international advanced

 

 

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.

 

Head, Cai Chaoxia, female, PhD, Professor. The team consists of 20 members, mainly researching new eggs and their processing technology. At present, 6 achievements have been authorized by national invention patents, and 5 standards have been revised and formulated. The key technology innovation and industrialization of new processing and by-product utilization of poultry eggs won the first prize of scientific and technological progress in Hubei Province.

Authorized invention/utility model patent

 

Serial Number	Name	Patent Number
1	Dried edible egg and production method thereof	201210582101.5
2	Baked egg and preparation method thereof	201310054281.4
3	Egg flower rice wine beverage and production method thereof	201310345917.0
4	Egg pudding and production process thereof	201310725034.2
5	Method for making original baked egg with shell	201510036291.4
6	Egg yolk pie and salty egg yolk stuffing thereof	201510273972.2

 

Participate in the revision of standards

 

Serial Number	Name	Standard No.	Rankings of drafting units
1	National standard of "preserved egg"	GB/T 9694-2014	The first unit
2	National standard of "egg products production management specification"	GB/T 25009-2010	Second Unit
3	"Salted duck egg yolk" industry standard	SB/T 10651-2012	The first unit
4	Industry standard of "vacuum flexible packaging marinated egg products"	SB/T 10369-2012	The first unit
5	Local Standard of Salted Egg	DB42/T 739-2011	The first unit

 

Achievement Award

 

Serial Number	Project Name	science and technology award
1	Key technology innovation and industrialization of new processing and by-product utilization of poultry eggs	Hubei Province Science and Technology Progress Award

 

 

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 Testing and Evaluation Laboratory

Person in charge, Wang Qiaohua, female, doctor, professor. The team consists of 10 members, mainly studying the quality of raw eggs, egg flavor and egg detection. At present, 6 achievements have been authorized by national invention patents and 2 software copyrights. (Mr. Wang's information shows that there is one provincial scientific and technological achievement appraisal. He presided over the formulation of two local standards in Hubei Province for egg testing, but did not provide specific information)

 

Authorized invention/utility model patent

 

 

Serial Number	Name	Patent Number
1	Visual detection and grading device and method for the shape and size of duck eggs in group origin.	201410217412.0
2	A visual detection device and method for the freshness of eggs.	201510188942.1
3	On-line visual detection device for surface cracks of eggs	201510155174.x
4	Identification method of non-fertilized eggs based on carbon dioxide emission	2016104469506
5	An online visual detection device and method for the internal quality of salted eggs.	01610699705.6
6	Non-destructive detection device and method for protein conformation in egg white	201610567346.9

 

Software copyright

 

Serial Number	Project Name	Registration Number
1	Egg species identification software based on visible-near infrared spectroscopy V1.0	2017SR427850
2	Hyperspectral Nondestructive Detection Software for Freshness, pH Value and Viscosity of Eggs Based on JAVA	2017SR486093

 

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. Detection of duck egg freshness based on machine vision. Chinese Journal of Food Science, 2017,17(8):268-274(EI)

4. Wang Qiaohua; Lu Qian; Ma Meihu; Duan Yufei; Wang Caiyun. Online Detection of Shape Flatness of Dirty Duck Eggs Based on Machine Vision [J], Chinese Journal of Food and Technology, 2017,17(05):200-207(EI)

5. Wang Bin, Wang Qiaohua, Xiao Zhuang, et al. Egg origin traceability based on visible-near infrared spectroscopy and random forest [J]. Science and Technology of Food Industry, 2017,38(24):243-246.(CSCD)

6. Fu Dandan, Wang Qiaohua, Ma Meihu, Xu Feng. Correlation between freshness index and S-ovalbumin content of eggs during storage [J]. Food Science, 2018,19:1-6(EI)

7. Wang Bin, Wang Qiaohua, Xiao Zhuang, Li Li, Ma Yixiao, Yang Peng. Identification of egg species based on visible-near infrared spectroscopy and enhanced regression tree algorithm [J]. Journal of Huazhong Agricultural University, 2018,37(01):95-100. (CSCD)