University of Kentucky College of Agriculture

Youling Xiong

   

Professor
Department of Animal & Food Sciences

Room 209 W. P. Garrigus Bldg.
University of Kentucky
Lexington, KY 40546-0215

Phone: (859) 257-3822
Facsimile: (859) 257-5318
E-mail: ylxiong@uky.edu

  Primary appointment:
          College of Agriculture

Associate member:
          Center of Nutritional Sciences
         
Center of Membrane Sciences

  

EDUCATION

Postdoctoral Fellow: Milk protein chemistry, Cornell University, 1989-1990.
Ph.D.: Muscle protein functionality, Washington State University, 1989.
M.S.: Proteolysis and meat tenderness, Oregon State University, 1985.
B.S.: Carbohydrate chemistry & technology, Jiangnan University (formerly Wuxi University of Light Industry), China, 1982.


RESEARCH (75%)

Physical, biochemical, and functional properties of muscle, dairy and legume proteins; oxidative changes in proteins and lipids during food processing and storage; development of natural antioxidants and bioactive peptides; textural properties of meat, dairy and soy products; interactions among food ingredients in value-added meat and poultry products; postmortem muscle proteolysis; aquatic products (fish and crustaceans).

Research supported by grants (>$5 million) from USDA NRI/AFRI, USDA CBGP, NIHS, KCA, KSA, KSEF, and various food/nutrition companies.


TEACHING (25%)

  • Food Chemistry (FSC 434G, 4 credits)
  • Food Proteins (FSC 638, 3 credits)
  • Advanced Meat Science (FSC 630, 4 credits)
  • Experiential Learning in Food Science (FSC 399, 1-6 credits)

AWARDS/HONORS 

IFT Fellow. Institute of Food Technologists, 2010.
University Research Professor, 2011.
Cooper Distinguished Research Award, College of Agriculture, University of Kentucky, 2009.
Yangtze Scholar, Jiangnan University, China. 2006-present.
Distinguished Research Award, American Meat Science Association, 1999.
Young Scientist Award, American Chemical Society, 1997.
Achievement Award, American Meat Science Association, 1995.
Editorial board, Journal of Muscle Foods, 1995-2009; Biochemistry Section Editor, Journal of Muscle Foods, 2008-2009.

Associate Editor, Journal of Food Science, 2010-

present.

  • George E. Mitchell Outstanding Faculty Service to Graduate Students Award, Gamma Sigma Delta University of Kentucky Chapter, 2013.
  • Division Lectureship Award, Food Chemistry Division, Institute of Food Technologists, 2012.
  • Fellow. American Chemical Society, Ag & Food Chem. Div. 2012.
  • Fellow. Institute of Food Technologists, 2010.
  • University Research Professor, 2011.
  • Thomas Poe Cooper Distinguished Research Award, College of Agriculture, University of Kentucky, 2009.
  • Yangtze Scholar, Jiangnan University, China. 2006.
  • Distinguished Research Award, American Meat Science Association, 1999.
  • Young Scientist Award, American Chemical Society, Ag & Food Chem. Div. 1997.
  • Achievement Award, American Meat Science Association, 1995.
  • Scientific Editor, Journal of Food Science, 2012-present.
  • Associate Editor, Journal of Food Science, 2010-2012.
  • Associate Editor, Food Bioscience, 2012-present.
  • Biochemistry Section Editor, Journal of Muscle Foods, 2008-2009.
  • Editorial board, Journal of Muscle Foods, 1995-2009.
  • Editorial board, Food Science and Human Wellness, 2012-present.

RECENT JOURNAL PUBLICATIONS

(Out of >200 total) 

Jiang, J. and Xiong, Y.L. 2014. Technologies and mechanisms for safety control of ready-to-eat muscle foods: an updated review. Crit. Rev.  Food Sci. Nutr. (In press).

Delles, R.M., Xiong, Y.L., True, A.D., Ao, T., and Dawson, K.A. 2014. Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity. Poultry Sci. 93:1561-1570. 

Jiang, J., Zhu, B., Liu, Y., and Xiong, Y.L. 2014. Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions. J. Agric. Food Chem. 62:1683-1691. 

Jiang, J., Zhang, X., True, A.D., Zhou, L., and Xiong, Y.L. 2013. Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract. J. Food Sci. 78:C1686-C1694.

Zhang, X., Xiong, Y.L., Chen, J., and Zhou, L. 2013. Synergistic inhibition of lipid oxidation by pea protein hydrolysate coupled with licorice extract in a liposomal model system. J. Agric. Food Chem. 61:8452-8461.

Liu, Z. and Xiong, Y.L. 2013. Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociation. Food Chem. 141:662-668.

Yang, H., Meng, P., Xiong, Y.L., Ma, L., Wang, C., and Zhu, Y. 2013. Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N–nitrosamine formation in nitrite-curing solution. Meat Sci. 95:465-471.

Li, C., Xiong, Y.L., and Chen, J. 2013. Protein oxidation at different salt concentrations affects the cross-linking and gelation of pork myofibrillar protein catalyzed by microbial transglutaminase. J. Food Sci. 78:C823-831.

Huang, L., Xiong, Y.L., Kong, B., Huang, X., and Li, J. 2013. Influence of storage temperature and duration on lipid and protein oxidation and flavor changes in frozen pork dumpling filler. Meat Sci. 95:295-301.

Lamb, A., Payne, F., Xiong, Y.L., and Castillo, M. 2013. Optical backscatter method for determining thermal denaturation of β-lactoglobulin and other whey proteins in milk. J. Dairy Sci. 96:1356-1365. 

Zhao, J., Xiong, Y.L., and McNear, D.H. 2013. Changes in structural characteristics of antioxidative soy protein hydrolysates resulting from scavenging of hydroxyl radicals. J. Food Sci. 78:C152-159.

Guo, X. and Xiong, Y.L. 2013. Characteristics and functional properties of buckwheat protein–sugar complexes prepared by controlled Maillard reaction. LWT – Food Sci. Technol. 51:397-404.

Wang, Y., Xiong, Y.L., Rentfrow, G.R., and Newman, M.C. 2013. Oxidation promotes cross-linking but impairs film-forming properties of whey proteins. J. Food Engineering. 115:11-19. 

Jiang, J. and Xiong, Y.L. 2013. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase. Meat Sci. 93:469-476.

Lesiow, T. and Xiong, Y.L. 2013. A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork Meat Sci. 93:489-494.

Cui, X., Xiong, Y.L., Kong, B., Zhao, X., and Liu, N. 2012. Hydroxyl radical-stressed whey protein isolate: Chemical and structural properties. Food and Bioprocess Technol. 5:2454-2461.

Kong, B, Xiong, Y.L., Cui, X., and Zhao, X. 2012. Hydroxyl radical-stressed whey protein isolate: functional and rheological properties. Food and Bioprocess Technol. (In press). 

Hong, G.-P. and Xiong, Y.L. 2012. Microbial transglutaminase-induced structural changes and interaction of cationic and anionic myofibrillar proteins. Meat Sci. 91:36-42.   

Jia, N., Xiong, Y.L., Kong, B., Liu, Q., and Xia, X. 2012. Radical scavenging activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on gastric cancer cell proliferation via induction of apoptosis. J. Functional Foods 4:382-390.

Kasankala, L.M., Xiong, Y.L., and Chen, J. 2012. Enzymatic activity and flavor compound production in fermented silver carp fish paste inoculated with douchi starter culture. J. Agric. Food Chem. 60:226-233.

Jiang, J., Xiong, Y.L., Newman, M.C., and Rentfrow, G.K. 2012. Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins. Food Chem. 132:1944-1950.

Álvarez, A., Xiong, Y.L., Castillo, M., Payne, F.A., and Garrido, M.D. 2012. Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut. Meat Sci. 92:8-15.

Zhao, J. and Xiong, Y.L. 2012. Nitrite-cured color and phosphate-mediated water-binding of pork muscle proteins as affected by calcium in the curing solution. J. Food Sci. 77:C811-817.

Kong, B., Peng, X., Xiong, Y.L., and Zhao, X. 2012. Protection of lung fibroblast MRC-5 cells against hydrogen peroxide-induced oxidative damage by 0.1–2.8 kDa antioxidative peptides isolated from whey protein hydrolysate. Food Chem. 135:540-545.

Li, C., Xiong, Y.L., and Chen, J. 2012. Oxidation-induced unfolding facilitates myosin cross-linking by microbial transglutaminase. J. Agric. Food Chem. 60:8020-8027.

Zhao, J., Chen, J., Zhu, H., and Xiong, Y.L. 2012. Mass spectrometric evidence of malonaldehyde and 4-hydroxynonenal adductions to radical scavenging soy peptides. J. Agric. Food Chem. 60:9727-9736.

Álvarez, D., Delles, R.M., Xiong, Y.L., Castillo, M., Payne, F.A., and Laencina, J. 2011. Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters. LWT – Food Sci. Technol. 44:1435-1442.

Kasankala, L.M., Xiong Y.L., and Chen J. 2011. The influence of douchi start cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented fish pastes. J. Food Sci. 76: C154-161.

Jiang J., Xiong Y.L., and Chen J. 2011. Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate. J. Food Sci. 76:C293-302.

Wu, M.G., Xiong, Y.L., and Chen, J. 2011. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein–peanut oil emulsion composite gels. Meat Sci. 88:384-390.

Jin, H. G., Xiong, Y. L., Peng, Z. Q., He, Y., Sun, Z. Z., and Zhou, G. H. 2011. Purification and characterization of myosin-tripolyphosphatase from rabbit psoas major muscle. Meat Sci. 89:372-376.

Wu, M.G., Xiong, Y.L., and Chen, J. 2011. Rheology and microstructure of myofibrillar protein–lipid composite gels: effect of emulsion droplet size and membrane type. Journal of Food Engineering 106:318-324.

Ma, L. and Xiong, Y.L. 2011. Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids. Meat Sci. 89:209-216.

Delles, R.M., Xiong, Y.L., and True, A.D. 2011. Mild protein oxidation enhanced hydration and myofibril swelling capacity of fresh ground pork muscle packaged in high-oxygen atmospheres. J. Food Sci. 76:C760-C767.

Liu, C., Xiong, Y.L., and Rentfrow, G.K. 2011. Kiwifruit protease extract injection reduces toughness of pork loin muscle induced by freeze–thaw abuse. LWT – Food Sci. Technol. 44:2026-2031.

Liu, Z., Xong, Y.L., and Chen, J. 2011. Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential. J. Agric. Food Chem. 59:13026-13034.

Álvarez, D., Castillo, M., Payne, F.A., Cox, R.B., and Xiong, Y.L. 2010. Application of light extinction to determine stability of beef emulsions. J. Food Engineering. 96:309-315.

Liu, Q., Kong, B. Xiong, Y.L., and Xia, X. 2010. Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis. Food Chem. 118:403-410.

Ma, Y.Y., Xiong, Y.L., J. Zhai, H. Zhu, and Dziubla, T. 2010. Fractionation and evaluation of radical-scavenging peptides from in vitro digests of buckwheat protein. Food Chem. 118:582-588.

Cheng, Y.,Xiong, Y.L., and Chen, J. 2010. Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions. Food Chem. 120:101-108.

Tang, X., He, Z., Dai, Y., Xiong, Y.L., Xie, M., and Chen, J. 2010. Peptide fractionation and free radical scavenging activity of zein hydrolysate. J. Agric. Food Chem. 58:587-593.

Liu, Z., Xiong, Y.L., and Chen, J. 2010. Identification of restricting factors that inhibit swelling of oxidized myofibrils during brine irrigation. J. Agric. Food Chem. 58:10999-11007.

Xia, X., Kong, B., Xiong, Y.L., and Ren, Y. 2010. Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation. Meat Sci. 85:481-486.

Kong, B., Zhang, H., and Xiong, Y.L. 2010. Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action. Meat Sci. 85:772-778.

Shang, Y. and Xiong, Y.L. 2010. Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar protein. J. Food Sci. 75:178-185.

Xiong, Y.L., Blanchard, S.P., Ooizumi, T., and Ma, Y. 2010. Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein. J. Food Sci. 75:C215-221.

Cheng, Y., Chen, J., and Xiong, Y.L. 2010. Chromatographic separation and tandem ms identification of active peptides in potato protein hydrolysate that inhibit autoxidation of soybean oil-in-water emulsions. J. Agric. Food Chem.  58:8825-8832.

Jiang J., Xiong Y.L., and Chen J. 2010. pH shifting alters solubility characteristics and thermal stability of soy protein isolate and its globulin fractions in different pH, salt concentration, and temperature conditions. J. Agric. Food Chem.  58:8835-8842.

Álvarez, D., Castillo, M., Xiong, Y.L., and Payne, F.A.. 2010. Prediction of beef meat emulsion quality with apparent light backscatter extinction. Food Res. Int. 43:1260-1266.

Cheng, Y., Chen, J., and Xiong, Y.L. 2010. Fractionation, separation, and identification of antioxidative peptides in potato protein hydrolysate that enhance oxidative stability of soybean oil emulsions. J. Food Sci. 75:C760-765.

Liu, Z., Xiong, Y.L., and Chen, J. 2010. Protein oxidation enhances hydration but suppresses water-holding in porcine longissimus muscle. J. Agric. Food Chem. 58:10697-10704.