食品程師

中國(guó)食品工業(yè)協(xié)會(huì) 常務(wù)理事

中國(guó)保健協(xié)會(huì) 常務(wù)理事

國(guó)家食品安全風(fēng)險(xiǎn)評(píng)估委員會(huì) 委員

中國(guó)工程院產(chǎn)業(yè)工程科技委員會(huì) 委員

中國(guó)食品發(fā)酵工業(yè)研究院 研究生導(dǎo)師

蔡木易教授是我國(guó)食品生物行業(yè)著名專家，國(guó)家保健食品評(píng)委、國(guó)家新資源食品評(píng)委。他注重理論聯(lián)系實(shí)際，以行業(yè)中共性、關(guān)鍵性技術(shù)為研究目標(biāo)，在食品行業(yè)副產(chǎn)物綜合利用、發(fā)酵飼料、傳統(tǒng)調(diào)味品、食源性低聚肽等領(lǐng)域均取得一系列成果，所主持完成的課題成果均應(yīng)用到食品、保健食品行業(yè)的生產(chǎn)中。他具備豐富的科技成果產(chǎn)業(yè)化經(jīng)驗(yàn)，并取得多項(xiàng)國(guó)家及省、部級(jí)科技進(jìn)步獎(jiǎng)。

蔡木易教授近十年來(lái)致力于食源性低聚肽的產(chǎn)業(yè)集成化技術(shù)研究，主持完成了國(guó)家高技術(shù)研究發(fā)展計(jì)劃“工業(yè)化水平食源性低聚肽結(jié)構(gòu)測(cè)定與體內(nèi)外功能評(píng)價(jià)體系的建立”、科研院所基金項(xiàng)目“短肽特殊膳食食品的開(kāi)發(fā)”、“玉米副產(chǎn)品生產(chǎn)玉米分離蛋白和玉米低聚肽”等課題、參與進(jìn)行國(guó)家十一五科技支撐計(jì)劃課題“輔助改善老年記憶功能食品的研究及產(chǎn)業(yè)化”課題、這些課題主要圍繞食源性低聚肽的功能、結(jié)構(gòu)以及應(yīng)用展開(kāi)，目前已經(jīng)取得一系列產(chǎn)業(yè)化成果，這些研究成果對(duì)保健食品、臨床特殊膳食食品的開(kāi)發(fā)具有重要的參考價(jià)值和指導(dǎo)意義。課題成果產(chǎn)業(yè)化運(yùn)行中，將國(guó)家級(jí)新產(chǎn)品開(kāi)發(fā)項(xiàng)目成果以技術(shù)入股和技術(shù)合作的方式組建了兩個(gè)專業(yè)生產(chǎn)食源性低聚肽的高科技生物公司，制定了首個(gè)肽類(lèi)原料的國(guó)家標(biāo)準(zhǔn)和行業(yè)標(biāo)準(zhǔn)。產(chǎn)品投放市場(chǎng)后開(kāi)創(chuàng)了我國(guó)食源性低聚肽新的市場(chǎng)領(lǐng)域，使我國(guó)功能性肽基礎(chǔ)研究、生產(chǎn)制造、產(chǎn)業(yè)化應(yīng)用水平達(dá)到國(guó)際先進(jìn)水平。

作為主要發(fā)明人，蔡木易教授根據(jù)工業(yè)化生產(chǎn)的大豆肽和海洋魚(yú)膠原肽申請(qǐng)了兩項(xiàng)專利，根據(jù)這兩種肽為基礎(chǔ)的針對(duì)不同人群的特殊膳食申請(qǐng)了7項(xiàng)專利。此外，還在醬油發(fā)酵工藝和復(fù)合蛋白飼料生產(chǎn)領(lǐng)域申請(qǐng)了兩項(xiàng)專利。

結(jié)合自身的研究成果，蔡木易教授和北京大學(xué)李勇教授合作主編了《肽營(yíng)養(yǎng)學(xué)》，2007年由北京大學(xué)醫(yī)學(xué)出版社出版。該書(shū)是國(guó)內(nèi)首部關(guān)于肽類(lèi)物質(zhì)營(yíng)養(yǎng)方面的著作，該書(shū)從基本概念到機(jī)制描述、從基礎(chǔ)研究到開(kāi)發(fā)應(yīng)用，多層次和系統(tǒng)的闡述了肽的基本知識(shí)，以及肽的研究開(kāi)發(fā)前景。對(duì)我國(guó)興起的肽類(lèi)保健品的開(kāi)發(fā)有著重要的指導(dǎo)和借鑒意義。此外，蔡木易教授在核心期刊和會(huì)議文集上發(fā)表了數(shù)十篇論文。

1.Pilot scale production of low molecular weight peptides from corn wet milling byproducts and the antihypertensive effects in vivo and in vitro. Food Chemistry,2011(124), 801u2013807

2.“Functional Properties and Applications of Soybean Oligopeptides”,法國(guó)第四屆食品與營(yíng)養(yǎng)洽談會(huì)論文集( 會(huì)上發(fā)表 ).2002年6月.

3.肽營(yíng)養(yǎng)學(xué)[M]. 北京大學(xué)醫(yī)學(xué)出版社. 2007.12.

4.食源性低聚肽體外抗氧化活性研究. 食品與發(fā)酵工業(yè)[J]. 2008.12(34):44~46.

5.基于響應(yīng)面的玉米分離蛋白酶解工藝研究. 食品與發(fā)酵工業(yè)[J]. 2008.1(34):60~64.

6.不同取材的食源性低聚肽嘌呤含量測(cè)定及其在痛風(fēng)患者營(yíng)養(yǎng)治療中的應(yīng)用探討.食品與發(fā)酵工業(yè)[J]. 2008.10(34):13~16.

7.基于分子質(zhì)量分布的食源性低聚肽品質(zhì)評(píng)價(jià).食品與發(fā)酵工業(yè)[J]. 2008.9(34):128~131.

8.食源性低聚肽與特殊膳食食品的開(kāi)發(fā).中國(guó)營(yíng)養(yǎng)學(xué)會(huì)第十次全國(guó)營(yíng)養(yǎng)學(xué)術(shù)會(huì)議暨第七屆會(huì)員代表大會(huì)論文摘要匯編, 2008:313~314.

9.生物活性肽的應(yīng)用及國(guó)內(nèi)產(chǎn)業(yè)化進(jìn)展.中國(guó)營(yíng)養(yǎng)學(xué)會(huì)營(yíng)養(yǎng)與保健食品分會(huì)第五屆學(xué)術(shù)研討會(huì)論文集, 2007:66~68.

10.大豆低聚肽分子質(zhì)量分布的測(cè)定及體外消化實(shí)驗(yàn).食品與發(fā)酵工業(yè)[J]. 2006.5(32):131~133.

11.大豆低聚肽營(yíng)養(yǎng)吸收特性的研究.食品與發(fā)酵工業(yè)[J]. 2006.10(32):13~16.

12.玉米蛋白深加工現(xiàn)狀及發(fā)展趨勢(shì).食品與發(fā)酵工業(yè)[J]. 2006.11(32):123~127.

13.補(bǔ)充大豆多肽對(duì)中長(zhǎng)跑運(yùn)動(dòng)員訓(xùn)練期生化指標(biāo)的影響. 中國(guó)運(yùn)動(dòng)醫(yī)學(xué)雜志[J]. 2004.1(23):33~37.

Professor Cai Muyi

President of China National Research Institute of Food and Fermentation Industries (CNRIFFI)

Vice-chairman, China Food Science and Technology Association

Executive director of China Food Industries Association

Executive director of China Health Care Association

Commissioner of National Food Security Risk Assessment Committee

Commissioner of Chinese Academy of Engineering Industrial Engineering Science and Technology Committee

Graduate Supervisor of China National Research Institute of Food and Fermentation Industries (CNRIFFI)

Professor Cai Muyi is famous for application of biotechnology in food industries, and he is a jury of national health care food and national new resources of food. He paid attention to application of theory with practice. His researches aim at the common and key technology in food and fermentation industries, and acquired a series of achievement in the fields of comprehensive utilization of byproducts in food industries, fermented feed, traditional condiments, and food origin oligopeptides. His research results were applied in the production of health-care food industries. He had abundant experience in industrialization of scientific and technological achievements, and he had gained many scientific and technological progress awards at the ministerial level and provincial level.

As an academic scientist, Professor Cai Muyi was the superintendent of National High Technology Research and Development Plan, which is named “Structure determination and evaluation system in vivo function of food origin oligopeptides in industrial level". Superintendent of National Eleventh Five-Year Technology Support Program project, which is named "Function food research and industrialization of food in improving memory of old age people". Superintendent of Research Institutes Project Funding, which is named “food for special dietary peptide development ". These issues mainly focused on the function, structure and application of food origin oligopeptides. At present, some results have been acquired, and the results of these studies have important reference value and significance to the development of health-care food and clinical special diet. Professor Cai Muyi is good at industrialization of his research work. He turn the national new product development project into industrial production, and set up two high-tech biological company whose main products were food origin oligopeptides by the mean of technology investment. He drew up national standard and industrial standard of peptide for the first time in China. He initiated the new market of food origin oligopeptide after the peptide products were put into market. He achieved an international advanced level in the fields of basic research, manufacture and industrialization application of functional peptide.

Patent inventor

As the main inventor, Professor Cai Muyi applied for two patents based on the industrial production of soybean peptide and marine fish collagen peptide, and applied for other seven patents in the field of special diet according to different people base on these two patents. He applied for two patents in the fields of soy sauce fermentation and composite protein feed.

Work and article

Combining with his research experience, Professor Cai Muyi and coauthor Professor Li Yong, Peking University, compiled a book named "Peptide Nutrition”, which was published in 2007 by Peking University Medical Press. The book is the first work focus on the peptide nutrition in China.

The basic concept, mechanism description, basic research, the peptide development and application, and peptide research and development prospects were systematically described in the book. It has significant guide and reference meaning to the development of health-care food containing peptide. In addition, Professor Cai Muyi has published dozens of papers in the core journals and conference proceedings.

Treatise published