The Science and technology of value-added Aquatic products


 Mingyong Zeng,

Professor and Group Leader

Office: Room 136,62 Building

Off. Tel.:0086-532-66782783



Zunying Liu, associate professor;

Shiyuan Dong, associate professor;

Yuanhui Zhao, assistant professor;


The laboratory has four faculty members. Until now, about fifty master students and ten doctor students have studied and been trained in our laboratory. The main research interests of our group include:

1.The preparation, purification, structure and assessment of bioactive peptide from aquatic products

Isolation and purification,physical, biochemical, structure and functional properties of antioxidant, antibacterial andACE inhibitory peptides, zinc-binding, Ferric-binding and calcium-binding peptide from aquatic protein; Absorption of bioactive peptide in cell or animal system; bioactive peptide modified by Maillard reaction or Plastein reaction.

2.Changes of fish and shrimp during frozen or refrigerated storage and quorum sensing system in fish and shrimp

Physical, biochemical, microflora and oxidative changes in fish and shrimps during controlled freezing-point storage; development of natural antioxidants, and natural bactericide; the effect of MAP (modified atmosphere packaging) on quality changes of fish and shrimp.

Quorum sensing (QS) systems of special spoilage organisms of shrimp; QS signaling molecules in refrigerated shrimp;bacterial conversations: talking, cheating and eavesdropping; spoiling-characteristics of spoilage bacteria regulated by QS; QS inhibitor extracted from seaweeds to interfere the QS systems of bacteria to prolong the shelf life and keep seafood quality.

3. The research and development of new-style sea foods.

New-style oyster products, such as oyster “milk”, fermented oyster beverage and troche; the development and technology of the ready-to-eat sea food fromSea cucumber, shellfish and fish.

Funding Sources

Natural Science Foundation ofChina;

Ministry of Science and Technology of the People´s Republic ofChina (Chinese National Programs for High Technology Research and Development and/or The Science and Technology Development ofChina);

Ministry of Agriculture of the People´s Republic ofChina;

Various Food Companies


1.Zhu S., Zeng M., Zhang C., Sun X., Yang H. Occurrence and spoilage potential of hydrogen producing bacteria in shrimp (Litopenaeus vannamei). International Journal of Food MicrobiologyUnder Review

2.Zhu S., Liu Z., Wang Y., Mingyong Zeng. Shewanella putrefaciensandShewanella baltica AI-2 quorum sensing and spoilage potential in shrimp(Litopenaeus vannamei). Food Microbiology (Under Review)

3.Zhu S., Wu H., Zeng M., Liu Z., Zhao Y., Dong S. Detection and biological effects of quorum-sensing signaling molecules in refrigeratedLitopenaeus vannamei. International journal of food microbiology (Under Review)

4.Zhu S., Wu H., Zeng M., Liu Z., Zhao Y., Dong S. Regulation of Spoilage-Related Activities ofShewanella putrefaciens andShewanella balticaby an Autoinducer-2 Analogue, (Z)-5-(Bromomethylene)furan-2(5H)-one. Journal of Food Processing and Preservation (accept)

5.Wu, H.; Yin, J. J.; Wamer, W. G.; Zeng, M.; Lo, Y. M. Reactive oxygen species-related activities of nano-iron metal and nano-iron oxides. J. Food. Drug. Anal. 2014, 22, 86–94.

6.Wu H., Zhu S., Zeng M., Liu Z., Dong S., Zhao Y., Huang H., Martin Lo Y.. Anchovy (Engraulis japonicus) muscle protein hydrolysate enhances nonheme iron absorption in rats via a nanoparticle-mediated mechanism. Journal of Agricultural and Food Chemistry. Under review.

7.Liu Z., Lv M., Li ., Zeng M.. Development, characterization and antimicrobial activity of gelatin/chitosan/ZnO nanoparticle composite films. Journal of Aquatic Food Product Technology (Accepted), 2014.

8.Yang M., Li F., Wang Y., Liu Z.. Synthesis of selenium nanoparticles in the presence of oyster polysaccharides and antioxidant activity. Applied Mechanics and Materials, 2014, 522-524: 1143-1146.

9.Nie R., Liu Y., Liu Z. The calcium-binding activity of fish scale protein hydrolysates. Journal of Argicultural Chemistry and Environment, 2014, 3:11-15.

10.Chen D., Mu X., Huang H., Nie R., Liu Z., Zeng M. Isolation of a Calcium-binding Peptide from Tilapia Scale Protein Hydrolysate and Its Calcium Bioavailability in Rats. Journal of Functional Foods, 2014,6: 575-584.

11.Dong S., Zhao Y., Xu D., Liu Z., Zeng M. Assessing the antioxidant activity of the ultrafiltration fractions from Silver carp protein hydrolysate by different antioxidant methods. Journal of Aquatic Food Product Technology, 2013,22:573–583, 2013

12.Qiu X., Chen S., Dong S. Effects of Silver carp antioxidant peptide on the lipid oxidation of Sierra fish fillets (Scomberomorus Niphonius) during frozen storage. Journal of Food Biochemistry, 2014,38 :167–174

13.ChenD,LiuZ,Huang W,Zhao, Y.,Dong, S.Zeng, M.Purification and characterisation of a zinc-binding peptide from oyster protein hydrolysate. Journal of Functional Foods, 2013, 5(2): 689-697.

14.Wu, H;Liu, Z;Dong, S ;Zhao, Y ;Huang, H;Zeng, M. Formation of ferricoxyhydroxidenanoparticlesmediatedbypeptidesinanchovy(Engraulisjaponicus)muscleproteinhydrolysate.Journal ofagriculturalandfoodchemistry, 2012,61(1):219-224.

15.Wang H.Wang W.Chen M.Yuan N.Zhao Y.Mao X. Active Peptide from Acetes Chinensis with Inhibitory Activity on Neuraminidase of InfluenzaVirus.Chemical Journal of Chinese Universities2013, 34(11): 2540 - 2545

16.Zhao, YH ;Li, BF ;Ma, JJ;Dong, SY ;Liu, ZY;Zeng, MY.Purification and Synthesis of ACE Inhibitory Peptide from Acaudina molpadioidea Protein Hydrolysate. Chemical Journal of Chinese Universities 2012, 33(2) 308-312

17.H.Wu,Z. iu,Y.Zhao,M..Zeng.Enzymaticpreparationand characterizationofiron-chelatingpeptides fromanchovy(Engraulisjaponicus)muscleprotein.FoodResearchInternational,2012, 48(2): 435-441.

18.Dong S., Panya A., Zeng M., Chen B., McClements D. J., Decker E. A.Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products. Food Research International, 2012, 46(1):55-61.

19.Liu Z., Ge X., Lu Y., Dong S., Zhao Y., Zeng M.Effectsofchitosanmolecularweight anddegreeofdeacetylationonthepropertiesofgelatine-basedfilms.FoodHydrocolloids,2012,26(1):311-317.

20.Dong S., Wei B., Chen B., McClements D. J., Decker E. A.Chemical andantioxidantpropertiesofcasein peptideanditsglucoseMaillardreactionproductsinfishoil-in-wateremulsions.Journalofagriculturalandfoodchemistry,2011,59(24):13311-13317.

21.LiuZ,SuY,ZengM.Aminoacidcompositionandfunctionalpropertiesofgiantredsea cucumber(Parastichopuscalifornicus)collagenhydrolysates.JournalofOceanUniversityofChina, 2011, 10 ( 1 ) : 80- 84 .

22.Yang H, Zeng M, Dong S, LiuZ., LiR.Anti-proliferative activityofphlorotanninextractsfrombrownalgaeLaminariajaponicaAresch.ChineseJournalofOceanology andLimnology,2010,28:122-130.

23.Dong S.Meng Y.Zhao Y.Liu Z.Zeng M. Effecttsof Silver Carp Oligopeptide on Lipid Metabolismand Antioxidantabilityof Hyperlipidemic Rats.Acta Nutrimenta Sinica, 2011, 33(2): 121-124

24.LiuZ,OliveiraACM,SuYC.Purificationandcharacterizationofpepsin-solubilizedcollagen from skinandconnectivetissueofgiantredsea cucumber(Parastichopuscalifornicus).Journalofagriculturalandfoodchemistry,2009,58(2):1270-1274.

25.Wang Z., Dong S., Liu Z., Zhang W., Niu B., Zeng M..Effects of vacuum packaging on freshness of Large Yellow Croaker (Psedosciaena crocea) under ice-temperature condition.Fisheries Science, 2009, 28(8): 431-434

26.Wang l., Zeng M., Dong S., Liu Z., Yang H..Study on the preparation of kelp polyphenols and the effect of kelp polyphenols on the fresh-keeping of peneaus vannmei.Science and Technology of Food Industry, 2009, 30(10): 187-193

27.Mu X.Huang H.Liu R.Zhao Y.Liu Z. Effects of Demineralization on Protein Hydrolysis and Calcium Binding Abilities of Tilapia Fish Scales. Academic Periodical of Farm Products Processing, 201285-8

28.Zhao Y., Li B., Dong S., Liu Z., Zhao X., Wang J., Zeng M. AnovelACEinhibitorypeptideisolatedfromAcaudinamolpadioidea hydrolysate.Peptides,2009, 30(6): 1028-1033.

29.ZengMY,GuoY,LiuZY,etal.Preparation ofradicalscavengingpeptidesfromOreochromisniloticusskingelatinanditsantioxidativeactivity.Journaloffisheries, 2008,32(1):117-124.

30.Liu Z., Dong S., Xu J., Zeng M. Productionofcysteine-richantimicrobialpeptidebydigestionofoyster(Crassostrea gigas)withalcalaseandbromelin.FoodControl,2008, 19(3):231-235.

31.ZengM., CuiW., ZhaoY., LiuZ., DongS., GuoY.Antiviral active peptide from oyster. Chinese Journal of Oceanology and Limnology, 2008, 26(3): 307-312

32.Dong S., Zeng M., Liu Z., Wang D., Zhao Y., Yang H.AntioxidantandbiochemicalpropertiesofproteinhydrolysatespreparedfromSilvercarp(Hypophthalmichthysmolitrix).FoodChemistry,2008,107(4): 1485-1493.

33.Liu Z., Zeng M., Dong S., Xu J.Effectofanantifungalpeptidefromoysterenzymatichydrolysatesforcontrol ofgraymold (Botrytiscinerea) onharvestedstrawberries.Postharvestbiologyand technology, 2007, 46(1):95-98.

    34. ZhaoY,LiB,LiuZ,etal.AntihypertensiveeffectandpurificationofanACEinhibitorypeptide   fromsea cucumbergelatinhydrolysate.ProcessBiochemistry,2007,42(12):1586-1591.