人物简介
食品程师
中国食品工业协会 常务理事
中国保健协会 常务理事
国家食品安全风险评估委员会 委员
中国工程院产业工程科技委员会 委员
中国食品发酵工业研究院 研究生导师
蔡木易教授是我国食品生物行业著名专家，国家保健食品评委、国家新资源食品评委。他注重理论联系实际，以行业中共性、关键性技术为研究目标，在食品行业副产物综合利用、发酵饲料、传统调味品、食源性低聚肽等领域均取得一系列成果，所主持完成的课题成果均应用到食品、保健食品行业的生产中。他具备丰富的科技成果产业化经验，并取得多项国家及省、部级科技进步奖。
蔡木易教授近十年来致力于食源性低聚肽的产业集成化技术研究，主持完成了国家高技术研究发展计划“工业化水平食源性低聚肽结构测定与体内外功能评价体系的建立”、科研院所基金项目“短肽特殊膳食食品的开发”、“玉米副产品生产玉米分离蛋白和玉米低聚肽”等课题、参与进行国家十一五科技支撑计划课题“辅助改善老年记忆功能食品的研究及产业化”课题、这些课题主要围绕食源性低聚肽的功能、结构以及应用展开，目前已经取得一系列产业化成果，这些研究成果对保健食品、临床特殊膳食食品的开发具有重要的参考价值和指导意义。课题成果产业化运行中，将国家级新产品开发项目成果以技术入股和技术合作的方式组建了两个专业生产食源性低聚肽的高科技生物公司，制定了首个肽类原料的国家标准和行业标准。产品投放市场后开创了我国食源性低聚肽新的市场领域，使我国功能性肽基础研究、生产制造、产业化应用水平达到国际先进水平。
发明专利
作为主要发明人，蔡木易教授根据工业化生产的大豆肽和海洋鱼胶原肽申请了两项专利，根据这两种肽为基础的针对不同人群的特殊膳食申请了7项专利。此外，还在酱油发酵工艺和复合蛋白饲料生产领域申请了两项专利。
著作与论文
结合自身的研究成果，蔡木易教授和北京大学李勇教授合作主编了《肽营养学》，2007年由北京大学医学出版社出版。该书是国内首部关于肽类物质营养方面的著作，该书从基本概念到机制描述、从基础研究到开发应用，多层次和系统的阐述了肽的基本知识，以及肽的研究开发前景。对我国兴起的肽类保健品的开发有着重要的指导和借鉴意义。此外，蔡木易教授在核心期刊和会议文集上发表了数十篇论文。
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), 801u2013807
2.“Functional Properties and Applications of Soybean Oligopeptides”,法国第四届食品与营养洽谈会论文集( 会上发表 ).2002年6月.
3.肽营养学[M]. 北京大学医学出版社. 2007.12.
4.食源性低聚肽体外抗氧化活性研究. 食品与发酵工业[J]. 2008.12(34):44~46.
5.基于响应面的玉米分离蛋白酶解工艺研究. 食品与发酵工业[J]. 2008.1(34):60~64.
6.不同取材的食源性低聚肽嘌呤含量测定及其在痛风患者营养治疗中的应用探讨.食品与发酵工业[J]. 2008.10(34):13~16.
7.基于分子质量分布的食源性低聚肽品质评价.食品与发酵工业[J]. 2008.9(34):128~131.
8.食源性低聚肽与特殊膳食食品的开发.中国营养学会第十次全国营养学术会议暨第七届会员代表大会论文摘要汇编, 2008:313~314.
9.生物活性肽的应用及国内产业化进展.中国营养学会营养与保健食品分会第五届学术研讨会论文集, 2007:66~68.
10.大豆低聚肽分子质量分布的测定及体外消化实验.食品与发酵工业[J]. 2006.5(32):131~133.
11.大豆低聚肽营养吸收特性的研究.食品与发酵工业[J]. 2006.10(32):13~16.
12.玉米蛋白深加工现状及发展趋势.食品与发酵工业[J]. 2006.11(32):123~127.
13.补充大豆多肽对中长跑运动员训练期生化指标的影响. 中国运动医学杂志[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