1. 重点实验室建设目标

根据福建省海洋食品产业发展的需求，系统应用现代生物技术、分离技术、分析检测技术和食品工程技术，建立集成新型海洋食品现代加工技术、海洋保健（功能）食品加工技术和海洋食品安全控制技术的研发平台。重点实验室充分利用闽台海洋特色生物资源，开展海洋食品科学技术的创新，以应用基础研究为研究起始点，不断推动海洋功能性食品的技术开发，攻克生产关键技术，促进科技成果转化。

2. 重点实验室领导机构

实验室主任：刘光明 教授

实验室副主任：肖安风 教授；翁武银 教授；李健 教授

3. 主要研究方向和研究成果

重点实验室针对海洋功能食品产业发展关键技术，开展“提高海洋水产品加工附加值、高效利用海洋生物资源”前瞻性、创新性科学研究，在水产蛋白质化学、水产食品过敏原、水产品精深加工及综合利用、海洋功能食品基础理论和技术开发等方面形成优势和特色。

重点实验室形成了一批有特色、有重要学术价值和实践指导意义的研究成果，获省科技进步一等奖1项（排名第4），省科技进步二等奖3项，省自然科学三等奖3项，厦门市科技进步奖3项。开发国内领先技术成果10余项，授权发明专利190余项，制订国家/企业标准60余项。在国内外重要学术刊物发表论文200余篇，其中120余篇被SCI/EI收录。

重点实验室的主要研究方向和研究内容为：

（1）水产食品过敏原的基础研究及其致敏性消减技术

研究我国常见水产品过敏原的理化特性及其抗原表位，揭示过敏原稳定性与致敏性的关系；系统分析加工处理方式对水产品过敏原的影响，阐明过敏原在食品处理过程中的变化规律和消减机理，并研发出低过敏性水产品。获得授权发明专利6项和2014年度福建省科技奖。

（2）天然虾青素的产业化生产技术研究

对虾青素生产的菌种选育、发酵技术、提纯技术、微胶囊技术及应用进行产学研联合攻关，建立了天然虾青素的产业化生产技术。发表论文15篇，获得授权发明专利2项和福建省科技奖。

（3）鱼类加工下脚料制备天然活性肽

（4）海藻经济清洁生产及深加工应用技术开发

建立海藻经济多糖改性酶生产技术，产业化生产改性酶制剂；建立用酶法改造褐藻胶、琼脂、卡拉胶和岩藻聚糖的技术，提高应用性能和产业价值，带动海藻多糖深加工产业的发展。获国内领先成果2项；获福建省科技进步奖三等奖1项；上海海洋科技进步奖一等奖1项；发表论文50余篇，申请发明专利30余项；制定企业标准5项。

（5）鱼类明胶蛋白可食性包装膜的研究

利用鱼皮、鱼鳞提取明胶，研究鱼类明胶蛋白成膜机理，替代调味袋和蟹肉棒等包装的塑料膜；已发表13篇SCI论文，获得3项授权发明专利，正在进行中试生产。

（6）基于多糖-蛋白质质构的海洋重组食品研究

以海洋多糖、蛋白为质构原料，通过酶工程技术、美拉德反应、离子交联、超高压等手段，探讨多糖-蛋白体系的质构特性，开发营养、保健的海洋重组食品。申请发明专利5项，授权1项。

（7）海藻绿色提取及高值化利用

建立了卡拉胶均相碱法提取工艺，与传统工艺相比，碱用量减少95%，废水降低89%，产率提高10%。该工艺目前已在合作企业进行规模化试生产。此外，团队通过调控温度，实现环状酸酐与琼脂的可控交联，环状酸酐交联改性琼脂兼具高透明度和高凝胶强度等优点，在食品、日化和生物医药等领域均有广泛的应用价值。系列研究成果在SCI期刊上发表论文30余篇（TOP期刊11篇），授权发明专利30余件。

（8）天然牛磺酸的提取及产业化

4、代表性论文

[1] Fabricating hydrophilic particles with oleic acid and bovine serum albumin to improve the dispersibility and bioaccessibility of fucoxanthin in water, Food Hydrocolloids, 2021.

[2] Assembling cyanidin-3-O-glucoside by using low-viscosity alginate to improve its in vitro bioaccessibility and in vivo bioavailability, Food Chemistry, 2021.

[3] Mapping and IgE-binding capacity analysis of heat/digested stable epitopes of mud crab allergens, Food Chemistry, 2021.

[4] Characteristics and application of fish oil-in-water pickering emulsions structured with tea water-insoluble proteins/κ-carrageenan complexes, Food Hydrocolloids, 2021.

[5] Preparation, characterization, and application of high-whiteness agar bleached with hydrogen peroxide, Food Hydrocolloids, 2021.

[6] Combination Processing Method Reduced IgE-Binding Activity of Litopenaeus vannamei by Modifying Lysine, Arginine, and Cysteine on Multiple Allergen Epitopes, Journal of Agricultural and Food Chemistry, 2021.

[7] Antioxidant Activity of Docosahexaenoic Acid (DHA) and Its Regulatory Roles in Mitochondria, Journal of Agricultural and Food Chemistry, 2021.

[8] Effect of molecular weight on the emulsion properties of microfluidized gelatin hydrolysates, Food Hydrocolloids, 2021.

[9] Structure and physicochemical properties of amphiphilic agar modified with octenyl succinic anhydride,Carbohydrate Polymers, 2021.

[10] Mapping and characterization of antigenic epitopes of arginine kinase from Scylla paramamosain. Molecular Immunology.

[11] Anti-allergic activity of R-phycocyanin from Porphyra haitanensis in antigen-sensitized mice and mast cells. International Immunopharmacology.

[12] Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin. Journal of Food Science and Technology.

[13] Physicochemical properties and film-forming ability of fish skin collagen extracted from different freshwater species. Process Biochemistry.

[14] Purification, Characterization, cDNA Cloning and In Vitro Expression of a Serine Proteinase from the Intestinal Tract of Sea Cucumber (Stichopus japonicus) with Collagen Degradation Activity. Journal of Agricultural and Food Chemistry.

[15] Anti-inflammatory Activity of Guluronate Oligosaccharides Obtainedby Oxidative Degradation from Alginate in Lipopolysaccharide-Activated Murine Macrophage RAW 264.7 Cells. Journal of Agricultural and Food Chemistry.

[16] Crystal structure determination of Scylla paramamosain arginine kinase, an allergen that may cause cross-reactivity among invertebrates.Food Chemistry.

[17] Physicochemical and gel properties of agar extracted by enzyme and enzyme-assisted methods.Food Hydrocolloids.

[18] Reducing allergenicity to arginine kinase from mud crab using site-directed mutagenesis and peptide aptamers.Journal of Agricultural and Food Chemistry.

[19] Cloning, expression, and epitope identification of myosin light chain 1: An allergen in Mud Crab.Journal of Agricultural and Food Chemistry.

[20] Red algae sulfated polysaccharides effervescent tablets attenuated ovalbumin-induced anaphylaxis by up-regulating regulatory T cells in mouse models.Journal of Agricultural and Food Chemistry.

[21] Extraction of sulfated agar from Gracilaria lemaneiformis using hydrogen peroxide-assisted enzymatic method.Carbohydrate Polymers.

[22] Preparation, characterization, and modification mechanism of agar treated with hydrogen peroxide at different temperatures.Food Hydrocolloids.

[23] Sulfated oligosaccharide of Gracilaria lemaneiformis protect against food allergic response in mice by up-regulating immunosuppression.Carbohydrate Polymers.

5、制订的主要国家/企业标准

（1）水产源致敏性蛋白快速检测毛细管电泳法海带（国家）；（2）水溶性精粉；（3）贴合紫菜；（4）调味海水鱼罐头；（5）夹心海苔；（6）风味饮料；（7）风味鱼糜制品；（8）胶粉制品；（9）卡拉胶酶；（10）褐藻胶裂解酶；（11）硫酸酯酶