Guojie Wu

Food Biochemist

E: Guojie.Wu@agresearch.co.nz

Qualifications

MSc degree in Food Science (1999) from University of Otago (Dunedin, New Zealand)

BPharm degree in Pharmaceutical Science (1986) from Xian Medical University (China).

Research interests & activities

  • Investigation on functionality of red meat combined with crops etc. by particle size analysis, emulsifying activity/stability, foaming capacity, gelling property testing etc
  • Research on in vitro digestibility of red meat with varied pH, aging time and cook treatment using simulated digestion model, SDS PAGE, LC-MS
  • Investigation on effect of beef ultimate pH, aging time and structural protein changes on meat quality (tenderness and water-holding capacity)
  • Isolation, purification and characterization of immunomodulatory molecules from beef and sheep meat co-products by chromatography techniques (IEC,HIC, SEC and RP-HPLC)
  • Optimization of enzyme hydrolysis of beef meat
  • Investigation of anti-aging bioactives from meat industry tissues and glands by proteomics (2D PAGE –MS) and chromatography techniques (IEC and GPC)
  • Enzymic hydrolysis of meat co-products

Publications

Wu, G., Clerens, S., & Farouk, M. M. (2014). LC MS/MS identification of large structural proteins from bull muscle and their degradation products during post mortem storage. Food Chemistry, 150: 137-144.

Wu, G., Farouk, M. M., Clerens, S., & Rosenvold, K. (2014). Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness. Meat Science, 98(4), 637-645.

Farouk, M. M., Wu, G., Frost, D. A., Clerens, S., & Knowles, S. O. (2014). The in vitro digestibility of beef varies with its inherent ultimate pH. Food & Function, DOI:10.1039/c4fo00502c

Lomiwes, D., Farouk, M. M., Wu, G., & Young, O. A. (2014). The development of meat tenderness is likely to be compartmentalised by ultimate pH. Meat Science, 96(1), 646-651

Farouk, M. M., Francoise, É., Frost, D. A.,  Wu, G. (2013). Ultimate pH and ageing of meat affect the phase behaviour of mixtures of its proteins and iota carrageenan. Food Hydrocolloids, 32(2), 358-364.

Farouk, M. M., Mustafa, N. M., Wu, G., & Krsinic, G. (2012). The "sponge effect" hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing. Meat Science, 90(3), 670-677.

Farouk, M. M., Frost, D. A., Krsinic, G., Wu, G. (2011). Phase behaviour, rheology and microstructure of mixture of meat proteins and kappa and iota carrageenans. Food Hydrocolloids, 25(6), 1627-1636.

Wiklund, E., Kemp, R. M., leRoux, G. J., Li, Y., & Wu, G. (2010). Spray chilling of deer carcasses-Effects on carcass weight, meat moisture content, purge and microbiological quality. Meat Science, 86(4), 926-930.