On sabbatical leave until September 2012

Education

Ph.D., Food Science, The University of British Columbia
M.Sc., Biochemistry, The University of Alberta
B.Sc. (Agr), Food Science, The University of British Columbia

Research Interests

The long-term objective of my research program is to gain a basic understanding of the molecular properties of food components, which will enable a systematic approach to food quality control, process improvement and new product development.

My main research interests are to:

• elucidate structure-function relationships of food proteins & peptides
• apply Raman and other spectroscopic methods to study food systems
• discover peptides & proteins with specific biological or functional activity for use as value added-products from the food industry

Teaching

• FNH 200 Exploring our Food (previously taught)
• FNH 302 Food Analysis
• FNH 425 Food Science laboratory III (previously taught)
• FOOD 510 - Advances in Food Science

Selected Recent Publications (2006-present)

Cheung, I.W.Y., Cheung, L.K.Y., Tan, N.Y. and Li-Chan, E.C.Y. 2012. The role of molecular size in antioxidant activity of peptide fractions from Pacific hake (Merluccius productus) hydrolysates. Food Chemistry 134:1297-1306.

Lacroix, I.M.E. and Li-Chan, E.C.Y. 2012. Evaluation of the potential of dietary proteins as precursors of dipeptidyl peptidase (DPP)-IV inhibitors by an in silico approach.  J. Functional Foods 4:403-422.

Lacroix, I.M.E. and Li-Chan, E.C.Y. 2012. Dipeptidyl peptidase (DPP)-IV inhibitory activity of dairy protein hydrolysates. International Dairy Journal 25:97-102.

Li-Chan,  E.C.Y. 2012. Proteins: Basic concepts. In “Food Chemistry: Principles and Applications”. Hui, Y.H., editor. Science Technology System, West Sacramento, CA.

Li-Chan, E.C.Y., Huang, S.-L., Jao, C.-L., Ho, K.-P. and Hsu, K.-C. 2012. Peptides derived from Atlantic salmon skin gelatin as dipeptidyl-peptidase IV inhibitors. J. Agric. Food Chem. 60:973-978.

Samaranayaka, A.G.P. and Li-Chan, E.C.Y. 2011. Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications. J. Functional Foods 3:229-254.

Lacroix, I.M.E. and Li-Chan, E.C.Y. 2011. Investigation of the putative associations between dairy consumption and incidence of type 1 and type 2 diabetes. Crit. Rev. Food Sci. Nutr. in press.

Hsu, K.-C., Li-Chan, E.C.Y., and Jao, C.-L. 2011. Antiproliferative activity of peptides prepared from enzymatic hydrolysates of tuna dark muscle on human breast cancer cell line MCF-7. Food Chemistry 126: 617-622.

Mine, Y., Li-Chan, E. and Jiang, B. (editors) 2010. Bioactive Proteins and Peptides As Functional Foods and Nutraceuticals. IFT Book Series, publisher Wiley-Blackwell IFT Book Series. ISBN 978-0-813-81311-0.

Li-Chan, E.C.Y., Griffiths, P.R. and Chalmers, J.M. (editors) 2010. Applications of Vibrational Spectroscopy in Food Science, Volumes 1 and 2. John Wiley & Sons. ISBN 978-0-470-74299-0.

Cheung, I.W.Y. and Li-Chan, E.C.Y. 2010. Angiotensin-I converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design. Food Chemistry 122:1003-1012.

Samaranayaka, A.G.P., Kitts, D.D. and Li-Chan, E.C.Y. 2010. Antioxidative and angiotensin-I-converting enzyme inhibitory potential of a Pacific hake (Merluccius productus) fish protein hydrolysate subjected to simulated gastrointestinal digestion and Caco-2 cell permeation. J. Agric. Food Chem. 58:1535-1542.

Tavel, L., Moreau, C., Bouhallab, S., Li-Chan, E.C.Y. and Guichard, E. 2009. Interactions between aroma compounds and B-lactoglobulin in the heat-induced molten globule state. Food Chem. 119:1550-1556.

Cheung, I.W.Y., Nakayama, S., Hsu, M.N.K., Samaranayaka, A.G.P. and Li-Chan ECY. 2009. Angiotensin-I converting enzyme inhibitory activity of hydrolysates from oat (Avena sativa) proteins by in silico and in vitro analyses. J. Agric. Food Chem.57:9234-9242.

Cheung, I.W.Y., Liceaga, A.M. and Li-Chan ECY 2009. Pacific hake (Merluccius productus) hydrolysates as cryoprotective agents in frozen Pacific cod fillet mince. J. Food Sci. 74:C588-594.

Hemung B-O, Li-Chan ECY and Yongsawatdigul J. 2009. Identification of glutaminyl sites on β-lactoglobulin for threadfin bream liver and microbial transglutaminase activity by MALDI-TOF mass spectrometry. Food Chem 115:149-54.

Zhou, L S, and Li-Chan, E.C.Y. 2009. Effects of Kudoa spores, endogenous protease activity and frozen storage on cooked texture of Pacific hake (Merluccius productus) Food Chemistry 113:1076-1082.

Hemung, B.-O., Li-Chan, E.C.Y. and Yongsawatdigul, J. 2008. Reactivity of fish and microbial transglutaminases on glutaminyl sites of peptides derived from threadfin bream myosin. J. Agric. Food Chem. 56: 7510-7516.

Hemung, B.-O., Li-Chan, E.C.Y. and Yongsawatdigul, J. 2008. Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases Food Chemistry 111:439-446.

Cinq-Mars, C.D. Hu, C., Kitts, D.D.and Li-Chan, E.C.Y 2008. Investigations into inhibitor type and mode, simulated gastrointestinal digestion and cell transport of the angiotensin I-converting enzyme inhibitory peptides in Pacific hake (Merluccius productus) fillet hydrolysate J Agric Food Chem 56:410-419.

Samaranayaka, A.G.P. and Li-Chan, E.C.Y. 2008. Autolysis-assisted production of protein hydrolysates with antioxidant properties from Pacific hake (Merluccius productus). Food Chemistry 107:768-776.

Cinq-Mars, C.D. and Li-Chan, E.C.Y. 2007.Optimizing angiotensin I-converting enzyme inhibitory activity of Pacific hake (Merluccius productus) fillet hydrolysate using response surface methodology and ultrafiltration. J Agric Food Chem 55:9380-9388.

Moon, S.-Y. and Li-Chan, E.C.Y. 2007. Changes in aroma characteristics of simulated beef flavour by soy protein isolate assessed by descriptive sensory analysis and gas chromatography. Food Research International 40: 1239-1248.

Moon, S.-Y. and Li-Chan, E.C.Y. 2007. Assessment of added ingredient effect on the interaction of simulated beef flavour and soy protein isolate by gas chromatography, spectroscopy and descriptive sensory analysis. Food Research International 40:1227-1238.

Li-Chan, E.C.Y. 2007. Vibrational spectroscopy applied to the study of milk proteins. Le Lait 87: 443-458.

Meng, G. T. and Li-Chan, E.C.Y. 2007. Polymerase chain reaction (PCR) assay for the detection of Kudoa paniformis and Kudoa thyrsites in Pacific hake (Merluccius productus). J Agric Food Chem. 55: 3298-3303.

Chan, J.C.K. and Li-Chan, E.C.Y. 2007. Production of lactoferricin and other cationic peptides from food grade lactoferrin. J Agric Food Chem. 55:493-501.

Li-Chan, E. C. Y. and Kim, H. O. 2007. Structure and chemical composition of eggs. In "Egg Bioscience and Biotechnology", ed. Y. Mine, Wiley & Sons, NY.

Nakai, S., Li-Chan, E.C.Y. and Dou, J. 2007. Experimental design and response surface methodology. Chapter 9 in “Handbook of Food and Bioprocess Modeling Techniques”, ed. S. S. Sablani, M. S. Rahman, A.K. Datta and A. S. Mujumdar. CRC Press. Taylor & Francis. Pages 293-322.

Hui, Y.H. (Editor), Li-Chan, E. C. Y. (Associate Editor) et al. 2006. Handbook of Food Science, Technology and Engineering, CRC Press, Taylor & Francis (201 chapters, Four volumes).

Meng, G.T., Howell, N.K. and Li-Chan, E. C. Y. 2006. Investigation of protein-lipid interactions by Raman spectroscopy. Ch 16 in “New Techniques and Applications in Lipid Analysis and Lipidomics”, ed. M M Mossoba, J K G Kramer, J T Brenna and R E McDonald. AOCS Press. pp. 355-376.

Chan, J. C. K. and Li-Chan, E. C. Y. 2006. Antimicrobial peptides. Chapter 7 in “Nutraceutical Proteins and Peptides in Health and Disease”, ed. Y. Mine and F. Shahidi. CRC Press. Taylor & Francis. Pages 99-136.

Kim, H.-O. and Li-Chan, E.C.Y. 2006. Quantitative Structure-Activity Relationship Study of Bitter Peptides. J. Agric. Food Chem. 54: 10102-10111.

Kim, H.-O. and Li-Chan, E.C.Y. 2006. Application of FT-Raman spectroscopy to predict bitterness of peptides. Applied Spectroscopy 60:1297-1306.

Lo, W.M.Y., Farnworth, E.R. and Li-Chan, E.C.Y. 2006. Angiotensin I-converting enzyme inhibitory activity of soy protein digests in a dynamic model system simulating the upper gastrointestinal tract. J Food Science 71: S231-235.

Moon, S.Y., Cliff, M.A. and Li-Chan, E.C.Y. 2006. Odour-active components of simulated beef flavour analyzed by solid phase microextraction and gas chromatography-mass spectrometry and –olfactometry. Food Research International 39:294-308.

Thawornchinsombut, S, Park J.W., Meng, G. and Li-Chan, E.C.Y. 2006. Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH. J. Agric. Food Chem. 54(6): 2178 – 2187
 

Research Team & their projects (2006-present):

• Isabelle Lacroix (PhD student) - DPP-IV inhibitors from dairy and other food proteins
• Susan Yang Liu (MSc student) - Vibrational spectroscopy for vitamin D analysis
• Peter Jenkelunas (MSc student) - Fish protein hydrolysates as cryoprotective agents for frozen fish mince
• Siriporn Siriangkanakun (visiting PhD student) - Properties of a proteinase inhibitor isolated from common carp muscle 
• Imelda Cheung (Research Technician) - Functional ingredients from food protein hydrolysates; fluorescence probes for determination of protein surface hydrophobicity
• Lennie Cheung (MSc student) (summer student 2011 - Antioxidative properties of protein hydrolysates from shrimp byproducts)
• Kuo-Chiang Hsu (visiting Associate Professor 2010) - DPP-IV inhibitors from fish processing byproducts
• Malgorzata Korzeniowska (visiting Dekaban Scholar 2010) - Muscle protein-antioxidative ingredient interactions
• Nina Tan (NSERC USRA 2010) - FPH as antioxidative ingredients in fish products
• Anusha Samaranayaka (PhD 2010) - Bioactive peptides with antioxidant properties from Pacific hake protein hydrolysates
• Reihaneh Noorbakhsh (visiting PhD student 2010) - Spectroscopic analysis of pistachio protein processed for reduced allergenicity
• Bartosz Solowiej (Dekaban PDF Scholar. 2009) - B-lactoglobulin-kappa carrageenan interactions
• Thomas Ho (MSc 2009) - Pacific hake hydrolysate as feed attractants for juvenile chinook salmon
• Laurette Tavel (visiting PhD 2008) - B-lactoglobulin-aroma compound interactions
• Imelda Cheung (MSc 2007) - Bitter peptides in hydrolysates from shrimp processing waste
• Bung-Orn Hemung (PhD exchange 2007) - Transglutaminase-catalyzed reactions of myosin from threadfin bream and Pacific hake
• Sooyeun Moon (PhD 2007) - soy protein-flavour interactions; PRODAN fluorescence probe assay of protein surface hydrophobicity
• Satoko Nakayama (USRA 2007) - Angiotensin-I-converting enzyme inhibitory activity of oat protein hydrolysates
• Crystal Cinq-Mars (MSc 2006) - Angiotensin-I converting enzyme inhibitory activity in hydrolysates from Pacific hake fillet
• Judy Chan (PhD 2006) - Production and QSAR of lactoferricin and other peptides derived from bovine lactoferrin
• Andrea Liceaga (PhD 2006) - Antifreeze proteins as cryoprotectants in fish during frozen storage
• Guangtao Meng (PDF 2006) - Protein-lipid interactions by Raman/IR; PCR for detecting Kudoa paniformis in Pacific hake

Prospective Graduate Students:

I do not plan to accept any new graduate students in my research group for the coming year.