February 24, 2021, the team of Professor Gao Ruichang from the School of Food and Biological Engineering of Jiangsu University titled”Production, bioactive properties, and potential applications of fish protein hydrolysates:Developments and challenges”. And potential applications:development and challenges), a review article published online (https://doi.org/10.1016/j.) in the international food industry TOP journal (No.1)”Trends in Food Science & Technology” (IF:11.007) tifs.2021.02.031). Professor Gao Ruichang from the School of Food and Biological Engineering of Jiangsu University is the first author of the article, and Professor Sun Quancai is the corresponding author. The author of the article also includes Professor David Julian McClements from the University of Massachusetts Amherst. This research was supported by the National Modern Featured Freshwater Fish Industry Technology System Post Scientist Project (CARS-46) and Jiangsu University’s”Young Teacher Training Project”.
The health benefits of edible fish products are mainly attributed to their ideal nutritional status, including vitamins, minerals, essential amino acids and polyunsaturated fatty acids. In view of the fact that a large amount of fish protein in food fish is currently underutilized or discarded as waste, effective strategies are needed to utilize fish protein. Currently, researchers are focusing on preparing and characterizing the biological activities of fish protein hydrolysates and active peptides, and studying their potential health benefits. Studies have shown that fermentation, chemical synthesis and enzymatic hydrolysis are effective methods for obtaining hydrolysates from unused fish protein by-products. These hydrolysates can be further purified by methods such as membrane separation and chromatography to obtain biologically active peptides, and then the molecular structure characteristics of the active peptides can be obtained through mass spectrometry identification. Studies have shown that fish-derived protein hydrolysates/active peptides have a variety of biological activities, including anti-oxidation, lipid homeostasis regulation, anti-inflammatory, anti-cancer, neuroprotective and anti-hypertensive activities, as well as emulsifying, foaming, and antihypertensive activities. Processing characteristics such as gel characteristics. Therefore, fish-derived protein hydrolysates/active peptides are expected to become nutrients in foods or as multi-purpose functional ingredients. Therefore, waste-derived fish by-products can be converted into value-added functional ingredients that can be used to improve people’s physical health. However, it is necessary to further study the isolation and purification methods that can be used on a large scale in commercial, clarify the structure and function of active peptides, and conduct clinical experimental studies of active peptides to provide a more reliable basis for the production of fish-derived active peptides.
Professor Gao Ruichang has been engaged in food protein processing and comprehensive utilization for a long time, mainly focusing on the relationship between the structure and processing function of food protein; the direction of aquatic food components and nutritional efficacy is mainly focused on the development and efficacy relationship of the nutritional components of aquatic raw materials. Especially the research on the efficacy of protein peptides and other active substances; the research of food flavor chemistry mainly focuses on the formation mechanism and control technology of traditional aquatic product flavor. Professor Gao Ruichang presided over more than 20 various projects including the National Natural Science Foundation of China and the National Modern Agricultural Industrial Technology System. As the first author or corresponding author in”Critical Reviews in Food Science and Nutrition”,”Food Hydrocolloids”,”Journal of Agriculture and Food Chemistry”,”Food Chemistry”,”Food & Function”,”Journal of FunctioNal Foods”,”Food Science”,”Chinese Journal of Food Science” and other domestic and foreign journals published more than 60 papers, of which more than 50 papers were included by SCI and EI, editor in chief of the”Twelfth Five-Year” general planning textbook for colleges and universities, participated in Compile 5 general textbooks for other colleges and universities; authorized 11 national invention patents, applied for 22 national invention patents, and applied for 3 PCT patents; won the Science and Technology Progress Award of Jiangsu Province, Science and Technology Progress Award of China Food Science and Technology Association, Science and Technology of China National Light Industry Council There are 7 provincial and ministerial and municipal and departmental awards including the Progress Award and the Excellent Achievement Award for Scientific Research in Higher Education Institutions of the Ministry of Education.
Professor Sun Quancai is mainly engaged in the separation, extraction and active mechanism research of active substances in food, as well as the research on the interference mechanism of glucose and lipid metabolism of food chemical contaminants and pesticides. He presided over two projects of the National Natural Science Foundation of China, and published more than 40 papers in Critical Reviews in Food Science and Nutrition, Journal of Agricultural and Food Chemistry, Food Chemistry, Food & Function and other journals.