博士，讲师，硕导

地址：扬州市华扬西路196号扬州大学旅游烹饪学院

邮编：225127

电话：15996276331

E-mail:007840@yzu.edu.cn

个人简要经历与学历：

2021.06-至今    扬州大学旅游烹饪学院·，讲师

2019.03-2021.06 南京农业大学食品科技学院，博士后

2016.07-2019.03 南京乐丽斯食品科技发展有限公司，技术总监、副总经理

2011.09-2016.06 南京农业大学食品科技学院

主要研究方向：

(1)HL-低钠盐及其组分氨基酸对肌肉蛋白及肉制品的营养及代谢的影响

(2)中式肉制品烹饪及加工过程中有害物质形成与消减技术研究

(3)工业化中式肉制品菜肴化开发

科研项目：

1.主持：国家自然科学基金青年基金项目：基于ROS/AMPK/糖酵解通路的L-赖氨酸改善猪肉持水力的机制研究（2025.01-2027.12），在研

2.主持：扬州市自然科学基金项目: 基于AMPK通路的L-赖氨酸改善低盐调理猪肉制品持水力的机制研究（2024.07-2026.06），在研

3. 主持：四川省高等学校重点实验室开放基金招标项目（2024-2026），在研

4. 主持：扬州大学高层次人才启动基金项目，在研

发表论文：

1.Xiuyun Guo*, Shuangyi Xu , Peiqi Jiang , Chao Fu, Jipan Wang, Xiangren Meng. L-lysine enhances pork color through antioxidant activity and myoglobin  conformational changes. Food Research International, 2024, 197, 115148.

2. Shuangyi Xu, Xiuyun Guo*, Chao Fu, Jipan Wang, Xiangren Meng. Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging. Journal of Food Science, 2024, 1-16.

3. Xiuyun Guo*, Shuangyi Xu, Chao Fu, Zengqi Peng. Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties. Molecule, 2024, 29, 4926.

4. Xiuyun Guo, Shuangxi Xu, Xiangren Meng and Zengqi Peng. Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative Stress. Foods, 2023, 12, 1684.

5. Xiuyun Guo, Junjun Wu, Xiangren Meng, Yawei Zhang and Zengqi Peng. Oxidative characteristics and gel properties of porcine myofibrillar proteins affected by L-lysine and L-histidine in a dose-dependent manner at a low and high salt concentration. International Journal of Food Science and Technology, 2022, 57, 2556-2567.

6. Baowei Cui, Xiuyun Guo*, Yawei Zhang and Xiangren Meng. Effect of lysosomal Cathepsin L on proteolysis of beef myofibrillar proteins in vivo and in vitro. Foods, 2022, 11, 613.

7. Xiuyun Guo, Feng Gao, Yawei Zhang*, Zengqi Peng, Muneer Ahmed Jamali. Effect of L-histidine and L-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength. LWT-Food Science and Technology, 2021, 141, 110883.

8. Xiuyun Guo, Yawei Zhang*, Muneer Ahmed Jamali and Zengqi Peng. Manipulating interfacial behaviour and emulsifying properties of myofibrillar proteins by L-Arginine at low and high salt concentration. International Journal of Food Science and Technology, 2021, 56(2), 999-1012.

9. Xiuyun Guo, Yawei Zhang*, Ye Qian and Zengqi Peng. Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of CholesterolOxidation Products and Heterocyclic Amines inMarinated Pig Hock. Foods, 2020, 9(8), 1104.

10. Xiuyun Guo, Shanan Chen, Jiayue Cao, Jingying Zhou, Yanzheng Chen, Muneer Ahmed Jamali and Yawei Zhang*. Hydrolysis and oxidation of protein and lipids in dry-salted grass carp ( Ctenopharyngodon idella ) as affected by partial substitution of NaCl with KCl and amino acids. RSC Advances, 2019, 9: 39545-39560.

11.Xiuyun Guo, Zengqi Peng*, Yawei Zhang, Biao Liu and Yuqing Cui. The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine. Food Chemistry, 2015, 170: 212-217.

12.  杨锦胜，沙文轩 ，吴林珊 ，史祥忠 ，邓通 ，李冰，郭秀云 *.不同食用胶体对馒头食用品质及消化特性的影响.食品开发与研究，2024，45（5）：131-138.

13. 郭秀云，徐双意，曹思瑜，张雅玮. (2022). 低盐和高盐条件下L-组氨酸对肌原纤维蛋白结构及体外消化特性的影响. 肉类研究，36(7):1-6.