人物簡介
蔡木易，中國食品發酵工業研究院 院長 教授級高級工程師
蔡木易院長中國食品工業協會 常務理事
中國保健協會 常務理事
國家食品安全風險評估委員會 委員
中國工程院產業工程科技委員會 委員
中國食品發酵工業研究院 研究生導師
蔡木易教授是我國食品生物行業著名專家，國家保健食品評審、國家新資源食品評審。他注重理論聯繫實際，以行業中共性、關鍵性技術為研究目標，在食品行業副產物綜合利用、發酵飼料、傳統調味品、食源性低聚肽等領域均取得一系列成果，所主持完成的課題成果均套用到食品、保健食品行業的生產中。他具備豐富的科技成果產業化經驗，並取得多項國家及省、部級科技進步獎。
蔡木易教授近十年來致力於食源性低聚肽的產業集成化技術研究，主持完成了國家高技術研究發展計畫“工業化水平食源性低聚肽結構測定與體內外功能評價體系的建立”、科研院所基金項目“短肽特殊膳食食品的開發”、“玉米副產品生產玉米分離蛋白和玉米低聚肽”等課題、參與進行國家十一五科技支撐計畫課題“輔助改善老年記憶功能食品的研究及產業化”課題、這些課題主要圍繞食源性低聚肽的功能、結構以及套用展開，目前已經取得一系列產業化成果，這些研究成果對保健食品、臨床特殊膳食食品的開發具有重要的參考價值和指導意義。課題成果產業化運行中，將國家級新產品開發項目成果以技術入股和技術合作的方式組建了兩個專業生產食源性低聚肽的高科技生物公司，制定了首個肽類原料的國家標準和行業標準。產品投放市場後開創了我國食源性低聚肽新的市場領域，使我國功能性肽基礎研究、生產製造、產業化套用水平達到國際先進水平。
發明專利
作為主要發明人，蔡木易教授根據工業化生產的大豆肽和海洋魚膠原肽申請了兩項專利，根據這兩種肽為基礎的針對不同人群的特殊膳食申請了7項專利。此外，還在醬油發酵工藝和複合蛋白飼料生產領域申請了兩項專利。
著作與論文
結合自身的研究成果，蔡木易教授和北京大學李勇教授合作主編了《肽營養學》，2007年由北京大學醫學出版社出版。該書是國內首部關於肽類物質營養方面的著作，該書從基本概念到機制描述、從基礎研究到開發套用，多層次和系統的闡述了肽的基本知識，以及肽的研究開發前景。對我國興起的肽類保健品的開發有著重要的指導和借鑑意義。此外，蔡木易教授在核心期刊和會議文集上發表了數十篇論文。
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), 801–807
2.“Functional Properties and Applications of Soybean Oligopeptides”,法國第四屆食品與營養洽談會論文集( 會上發表 ).2002年6月.
3.肽營養學[M]. 北京大學醫學出版社. 2007.12.
4.食源性低聚肽體外抗氧化活性研究. 食品與發酵工業[J]. 2008.12(34):44~46.
5.基於回響面的玉米分離蛋白酶解工藝研究. 食品與發酵工業[J]. 2008.1(34):60~64.
6.不同取材的食源性低聚肽嘌呤含量測定及其在痛風患者營養治療中的套用探討.食品與發酵工業[J]. 2008.10(34):13~16.
7.基於分子質量分布的食源性低聚肽品質評價.食品與發酵工業[J]. 2008.9(34):128~131.
8.食源性低聚肽與特殊膳食食品的開發.中國營養學會第十次全國營養學術會議暨第七屆會員代表大會論文摘要彙編, 2008:313~314.
9.生物活性肽的套用及國內產業化進展.中國營養學會營養與保健食品分會第五屆學術研討會論文集, 2007:66~68.
10.大豆低聚肽分子質量分布的測定及體外消化實驗.食品與發酵工業[J]. 2006.5(32):131~133.
11.大豆低聚肽營養吸收特性的研究.食品與發酵工業[J]. 2006.10(32):13~16.
12.玉米蛋白深加工現狀及發展趨勢.食品與發酵工業[J]. 2006.11(32):123~127.
13.補充大豆多肽對中長跑運動員訓練期生化指標的影響. 中國運動醫學雜誌[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
