师资队伍

汪少芸

姓名:汪少芸

性别:

职称:教授

学历:博士研究生

电话:0591-22866375,13859019633

电子邮件:shywang@fzu.edu.cn

研究方向:生物技术   功能食品  天然产物化学

教育工作经历:

2010年~至今       福州大学生物科学与工程学院         教授、博士生导师

2005年~2010年     福州大学生物科学与工程学院       副教授、硕士生导师 

2007年~2009年    美国威斯康星大学(UW-Madison)    博士后研究员

2006年~2007年    美国加州大学戴维斯分校(UC-Davis) 博士后研究员

2002年~2005年   福州大学分析化学专业               理学博士

1994年~1997年   福州大学生物化工专业               工学硕士

1987年~1991年    福州大学食品科学专业               工学学士

教学简介:

讲授研究生课程:《生物大分子分离与表征》和《食品现代生物技术》

讲授本科生课程:《蛋白质化学》、《食品分析》和《食品现代生物技术》

主讲课程《食品分析》:  福建省精品课程,校级精品课程,校视频公开课程

主讲课程《蛋白质化学》福建省精品课程,校级精品课程校双语示范课程

主讲课程《生物大分子分离与表征》研究生重点建设课程

参编教学参考著作3部,发表教改论文24篇,其中《高等教育研究》9篇,CN号教改论文15篇,权威级教改论文2篇。

科研简介:

从事生物活性蛋白质、酶、多肽,海洋及农副产品生物技术加工功能食品、功能纳米材料和食品生物技术的基础研究和应用开发,同时开展它们的食品安全检测与分析工作。

研究方向之一是天然药食源、海洋资源的抗菌、抗凝冻、抗肿瘤活性的功能蛋白质和多肽等生物活性物质,开展系列天然产物化学和生物活性物质的基础研究和应用开发研究;

研究方向之二是基于蛋白质、多糖等生物分子性质研发功能食品和功能纳米新素材。

申请国家发明专利39项,获授权发明专利37项,发表学术论文150篇,其中被SCI/EI收录100余

社会兼职:

《Food Science and Human Wellness》编委

《Hans Journal of Food and Nutrition Science》编委

食品科学》编委

中国食品科技学会青年工作委委员

福建省食品科技学会学术委主任

福建省食品安全专家

福建省食品工业协会特聘专家

《中外食品技术》首批翻译专家

美国SCI学术期刊J Agricultural and Food Chem., Food Chem., J Food Science, J Food Biochem., Food and Bioprocess Tech.的特约审稿专家

科研项目:

1.典型食品加工条件下生物活性物质多尺度结构变化与功能调控机制,科技部“十三五”重点专项,2016-2020

2.食品源特异性抗冻多肽的结构基础与低温保护作用的分子机制,国家自然科学基金,2016-2019

3.食品源蛋白肽-钙的螯合作用模式及促钙吸收机制,国家自然科学基金,2018-2021

4.重组抗冻肽的食品级乳酸乳球菌构建及其抗冻干胁迫性与作用机制研究, 国家自然科学基金(合作)2015-2018

5.食品源抗冻多肽的制备及冰晶抑制作用研究,国家自然科学基金,2011-2013

6.天然来源抗冻多肽的研究,国家教育部留学归国人员基金,2010-2013

7.小球藻高密度异养发酵生产类胡萝卜素色素蛋白关键工程化技术研发和示范应用,国家海洋公益子项目,2013-2016

8.抗冻多肽复合抗冻剂低温保藏菌种的研究,国家海洋局药源生物种质资源库项目,2014-2017

9.海洋生物源抗氧化肽及其在食品中的应用,省海洋高新项目,2015-2018

10.南方海参活性抗氧化多肽关键技术及其产业化,国家海洋局创新发展区域示范项目,2015-2018

11.白羽鸡肉产品的技术集成与机械化设备生产线实施应用,省产学研重大项目,2016-2018

12.天然来源抗冻多肽的制备关键技术,省优秀人才支持计划,2011-2013

13.食品源抗冻多肽的结构解析与作用机理研究,省自然科学基金,2013-2015

14.基于蛋白质特性和生物改良技术研究白羽鸡肉产品,省科技厅重点项目,2008-2011

15.生产优质白羽鸡肉产品的关键技术研究省科技厅重点项目,2012-2014

16.白羽肉鸡生产加工关键技术产业化推广省科技厅星火计划项目,2012-2014

17.利用生物改良技术研发鸡肉产品,湖北同星农业有限公司,2012-2015

18.茶叶本体及茶渣副产品深加工集成技术研发应用省区域科技重大项目(技术负责), 2016-2018

19.花果茶精深加工关键技术研究与应用省区域科技重大项目(技术负责), 2014-2016

代表性论文:(*为通讯作者)

1.Jiaping Lin, Xixi Cai, Mengru Tang, Shaoyun Wang*. Preparation and evaluation of the chelating nano-composite fabricated with marine algae Schizochytrium sp. protein hydrolysate and calcium ions.  Journal of Agricultural and Food Chemistry, 2015, 63: 9704-9714.

2.Lina Zhao, Qimin Huang, Shunli Huang, Shaoyun Wang*, et al.  A novel peptide with specific calcium-binding capacity from whey protein hydrolysate and the possible chelating mode.  Journal of Agricultural and Food Chemistry, 2014, 62(42): 10274-10282.

3.Jing Hong, Taotao Chen, Lei Hu, Jie Yang, Pei Hu, Shaoyun Wang*. Purification and characterization of a novel lectin from Chinese leek seeds.  Journal of Agricultural and Food Chemistry, 2015, 63(5): 1488-1495.

4.Shaoyun Wang, Srinivasan Damodaran. Ice-Structuring Peptides Derived from Bovine Collagen. Journal of Agricultural and Food Chemistry, 2009, 57, 5501–5509.

5.Shaoyun Wang, Xiuyun Ye, Pingfan Rao et al.  Hypotin, a novel antipathogenic and antiproliferative protein from peanuts with sequence similarity to  those of chitinase precursors.  Journal of Agricultural and Food Chemistry, 2007(55):9792-9799.

6.Jinhong Wu, Yanfu Zhou, Shaoyun Wang*, et al.  Isolation and characterization of sericin antifreeze peptides and molecular dynamics modeling of its ice-binding interaction, Food Chemistry, 2015, 174:621-629.

7.Shaoyun Wang, Kingsley Agyare, Srinivasan Damodaran. Optimization of Hydrolysis Conditions and Fractionation of Peptide Cryoprotectants from Gelatin Hydrolysate. Food Chemistry, 2009(115): 620-630.

8.Qingyan He, Yuchen Zhang, Xixi Cai, Shaoyun Wang*. Fabrication of gelatin–TiO2nanocomposite film and its structural,antibacterial and physical properties. International Journal of Biological Macromolecules, 2016, 84:153-160.

9.Jinhong Wu, Jun Wang, Shaoyun Wang*, Pingfan Rao.  Lunatin, a novel lectin with antifungal and antiproliferativebioactivities from Phaseolus lunatus billb. International Journal of Biological Macromolecules, 2016, 89:717-724.

10.Lina Zhao, Shunli Huang, Xixi Cai, Jing Hong, Shaoyun Wang*. A specific peptide with calcium chelating capacity isolated from whey protein hydrolysate. Journal of Functional Foods, 2014, 10:46-53.

11.Jing Hong, Taotao Chen, Pei Hu, Jie Yang, Shaoyun Wang*. Purification and characterization of an antioxidant peptide (GSQ) from Chinese leek (Allium tuberosum Rottler) seeds.  Journal of Functional Foods, 2014, 10:144-153.

12.Xixi Cai, Lina Zhao, Shaoyun Wang*, Pingfan Rao. Fabrication and characterization of the nano-composite of whey protein hydrolysate chelated with calcium. Food & Function, 2015, 6: 816-823.

13.Wei Lu, Shaoyun Wang*, Shutao Liu, Jianwu Zhou, Lijing Ke and Pingfan Rao*. Increase in the free radical scavenging capability of bitter gourd by a heat-drying processFood & Function, 2013, 4, 1850–1855.

14.Xixi Cai, Qimin Huang, Shaoyun Wang*. Isolation of a novel lutein-protein complex from Chlorella vulgaris and its functional properties.  Food & Function,  2015, 6: 1893-1899.

15.Xixi Cai, Qian Yang, Shaoyun Wang*. Antioxidant and hepatoprotective effects of  a pigment–protein complex from Chlorella vulgaris on carbon tetrachloride-induced liver damage in vivo, RSC Advances, 2015, 5, 96097-96104.

16.Wenlong Wang, Mengshi Chen, Jinhong Wu, Shaoyun Wang*. Hypothermia protection effect of antifreeze peptides from pigskin collagen on the freeze-dried Streptococcus thermophiles  and its possible action mechanism. LWT- Food Science and Technology, 2015, 63: 878-885. 

17.Miaohong Wu, Qingyan He, Yongxiang Hong, Shaoyun Wang*. Preheating of kidney bean enhances its structure-reinforcement and cross-linking with chicken myofibrillar proteins induced by transglutaminase. LWT-Food Science and Technology, 2015, 56.

18.Shunli Huang, Lina Zhao, Xixi Cai, Shaoyun Wang*, et al. Purification and characterization of a glutamic acid-containing peptide with calcium-binding capacity from whey protein hydrolysate. Journal of Dairy Research, 2014, 12.

19.Lina Zhao, Xixi Cai, Shunli Huang, Shaoyun Wang*, et al. Isolation and identification of a whey protein-sourced calcium-binding tripeptide Tyr-Asp-Thr.  International Dairy Journal, 2015, 2.

20.Shaoyun Wang, Jun Zhao, Lin Chen, Yanfu Zhou, Jinhong Wu. Preparation, isolation and hypothermia   protection activity of antifreeze peptides from Shark skin collagen. LWT- Food Science and Technology, 2014, 55:210-217.

21.Shaoyun Wang*, Beibei Zhu, DanZhen Li, XianZhi Fu, Liang Shi. Preparation and Characterization of TIO2/SPI Composite Film. Materials Letters, 2012, 83: 42-45.

22.Shaoyun Wang, Biao Shao, Shutao Liu, Xiuyun Ye, Pingfan Rao. .Purification and characterization of Cu, Zn-superoxide dismutase from black soybean. Food Research International , 2012, 47:374-379.

23.Shaoyun Wang, Xiuyun Ye, Jie Chen, Pingfan Rao. A novel chitinase isolated from Vicia faba and its antifungal activity. Food Research International , 2012, 45: 116–122.

24.Shaoyun Wang, Xiuyun Ye, Pingfan Rao.  Isolation of a Novel Legumious Lysozyme and Study on the Antifungal Activity. Food Research International,  2012,47: 341-347.

25.Shaoyun Wang. Book Review for Handbook of Frozen Food Processing and Packaging. Trends in Food Science & Technology , 2013(29): 80-81

26.Shaoyun Wang. Book Review for Infrared Spectroscopy for Food Quality Analysis and Control. Trends in Food Science & Technology , 2010(21)52-53

27.Shaoyun Wang, Xiuyun Ye, Pingfan Rao et al. Isolation and characterization of a novel mung bean protease inhibitor with antipathogenic and anti-proliferative activities. Peptides, 2006, 27:3129-3136.

28.Shaoyun Wang, Xiuyun Ye, Pingfan Rao et al. First novel plant lysozyme with both antifungal and antibacterial activities from Phaseolus mungo. Biochem. Biophysi. Research  Communication , 2005(327):820-827.

29.Shaoyun Wang, Xiuyun Ye, Pingfan Rao et al.  A non-specific lipid transfer protein with antifungal and antibacterial activities from the mung bean. Peptides, 2004, 25(8):1235-1242.

30.Shaoyun Wang, Xiuyun Ye, Pingfan Rao et al. A chitinase with antifungal activity from the mung bean. Protein expression and purification, 2005(40):230-236.

31.Shaoyun Wang, Biao Shao,Hong Fu, Pingfan Rao.  Isolation of a Thermostable Legume Chitinase and Study on the Antifungal Activity, Applied Microbiology and Biotechnology, 2009, 85:313-321.

32.Shaoyun Wang, Xiuyun Ye, Pingfan Rao et al. Crystallization and preliminary X-ray crystallographic analysis of a non-specific Lipid Transfer Protein with antipathogenic activity from Phaseolus mungo.  Acta Crystallographica Section D Biological Crystallography, 2004, 6: 2391-2393.

33.Biao Shao, Shaoyun Wang*, Jianwu Zhou, Lijing Ke, Pingfan Rao*. A novel lectin from fresh rhizome of Alisma orientale (Sam.) Juzep. Process Biochemistry, 2011, 46:1554–1559.

34.Shaoyun Wang, Xiuyun Ye, Pingfan Rao. Isolation and biochemical characterization of a novel leguminous defense peptide with antifungal and antiproliferative potency. Applied Microbiology and Biotechnology, 2009, 82(1):79-86.

35.Shaoyun Wang. Book Review for Modern Techniques for Food Authentication. Trends in Food Science & Technology, 2009(20)107-108.

36.Shaoyun Wang, DengShun Wang, Rui Wang. Neuroprotective Activities of Enzymatically Hydrolyzed Peptides from Porcine Hide Gelatin.  International Journal of Clinical and Experimental Medicine, 2008, 1: 283-293.

37.Shaoyun Wang. Book Review for Emerging technologies for food processing. Trends in Food Science & Technology , 2009(20)105-106.

38.Shaoyun Wang, Pingfan Rao. A leguminous trypsin-chymotrypsin inhibitor Limenin with antifungal activity from Phaseolus limensis. European Food Research and Technology, 2010, 231(2):331-338.

39.Shaoyun Wang, Biao Shao, Jingli Chang, Pingfan Rao. Isolation and Identification of a Plant Lysozyme from Momordica charantia L. European Food Research and Technology, 2011, 232: 613-619.

40.Jing Hong, Taotao Chen, Pei Hu, Shaoyun Wang*. Purification and characterization of an antifungal peptide from Chinese leek (Allium tuberosum Rottler) seeds. European Food Research and Technology, 2015, 2.

41.Lina Zhao, Shaoyun Wang*, Yifan Huang.  Antioxidant function of tea dregs protein hydrolysates in  liposome–meat system and its possible action mechanism. International Journal of Food Science and Technology, 2014, 1-8.

42.Shan Xiao, Shaoyun Wang*, Pingfan Rao, Lixin Huang. Preparation of Chinese Steamed Bread with Good Water-Binding Capacity and Emulsibility.  Journal of Food Processing and Preservation, 2014, 38: 1289-1297.

43.Xixi Cai, Lina Zhao, Shaoyun Wang*, Pingfan Rao.  Purification and enzymatic characteristics of a novel polyphenol oxidase from lotus seed (Nelumbo nucifera Gaertn.). International Journal of Food Science and Technology, 2015, 2.

44.Yongxiang Hong, Xixi Cai, Biao Shao, Jing Hong, Shaoyun Wang*, Pingfan Rao. Isolation of a thermostable trypsin inhibitor with exploitable potential. European Food Research and Technology, 2013, 237: 457-465.

45.Jinhong Wu, Yanfu Zhou, Shaoyun Wang*, Zhengwu Wang, Yan Wu, Xiaoqing Guo.  Lab-scale extraction and characterization of ice-binding sericin peptides.  European Food Research and Technology , 2013, 236: 637-646.

46.Shaoyun Wang, Jun Zhao, Zhibin Xu, Jinhong Wu.  Preparation, partial isolation of antifreeze peptides from fish gelatin with hypothermia protection activity. Applied Mechanics and Materials, 2012, 140: 411-415.

47.Yanfu Zhou, Jinhong Wu*, Shaoyun Wang*, Xiaoqing Guo, Zhengwu Wang.  Rapid spectrophotometric determination of hypothermia protection activity of sericin peptides on Lactobacillus bulgaricus. Advanced Materials Research, 2013, 634, 1287-1293.

48.Shaoyun Wang, Biao Shao,Pingfan Rao,et al.  Preparation and Characterization of a trypsin inhibitor from Glycine max (L.) merr.   Journal of Food Processing and Preservation, 2014, 38:2047-2054.

49.Shaoyun Wang, Jun Zhao, Zhibin Xu, Jinhong Wu.  Preparation, partial isolation of antifreeze peptides from fish gelatin with hypothermia protection activity. Applied Mechanics and Materials, 2012, 140: 411-415.

50.Shaoyun Wang, Biao Shao, Wei Lu, et al. Isolation of a trypsin-chrmotrypsin inhibitor and its functional properties. Preparative Biochemistry and Biotechnology, 2014, 44:545–557.

51.Shaoyun Wang, Biao Shao, Pingfan Rao, et alLIMLIN, A Novel Leguminous Peroxidase with antifungal activity from PHASEOLUS LIMENSIS.Journal of Food Biochemistry, 2011,35(4):1206–1222.

52.Hong Fu, Feiyan Xiao, Shaoyun Wang, et al. Production of Low Trans Fatty Acids Edible Oil by Electrochemical Hydrogenation in a Diaphragm Reactor under Controlled Conditions. J Am Oil Chem Soc , 2011, 88:133–141.

53.Xiaoyan Chen, Yanxia Tang, Shaoyun Wang, et al. Field-amplified Sample Injection in Capillary Electrophoresis with Amperometric Detection for the Ultratrace Analysis of Diastereomeric Ephedrine Alkaloids. Electrophoresis, 2015, 63(5):1488-1495.

54.Jinhong Wu, Shaoyun Wang*, Yan Wu, Zhengwu Wang. Cryoprotective effect of sericin enzymatic peptides on the freeze-induced denaturation of grass carp surimi.  Applied Mechanics and Materials, 2012, 140: 291-295.

55.Shaoyun Wang, Xiuyun Ye, Pingfan Rao et al. Purification and characterization of a malate dehydrogenase from Phaseolus mungo. Journal of Food Biochemistry, 2005, 29(2):117-131.

56.Shaoyun Wang, Jinjin Zhou, Pingfan Rao et al.  A thermostable chitinase with chitin-binding activity from Phaseolus Limensis.  Journal of Food Science, 2008,73(6):452-457.

57.JinJin Zhou, Shaoyun Wang, S. Gunasekaran. Preparation and Characterization of Whey Protein Film Incorporated with TiO2 Nanoparticles.  Journal of Food Science, 2009, 74(7): 50-56.

58.Shaoyun Wang, Xiuyun Ye, Pingfan Rao et al.   Purification and characterization of a chitinase from peanut (Arachis hypogaea L.) Journal of Food Biochemistry, 2008,  32:32-45.

59.Peng Lin, Linxin Xia,Ng TB, Xiuyun Ye, Shaoyun Wang and Shi Xiangzhu.    Lipid transfer proteins from Brassica campestrisand mung bean surpass mung bean chitinase in exploitability.  Journal of Peptide Science, 2007, 13: 642–648.

60.Zhiyu Liu, Qian Yang, Shaoyun Wang*, Shaojun Chen*.  A Study of Cadmium, Aluminum and Lead Accumulation in the Purple Laver (Porphyra),  WIT Transactions on Engineering Sciences, 2014, 11,591-599.

61.Lina Zhao, Shaoyun Wang*, Shunli Huang, Yifan Huang*. Optimization of chelation of whey protein hydrolysate with calcium using response surface method. Advanced Materials Research, 2013, 781-784:1856-1860.

62.Lina Zhao, Shaoyun Wang*, Shunli Huang,Yifan Huang*. The relationship between the hydrolysis degree and calcium-binding capacity of whey protein by enzymatic hydrolysis. Applied Mechanics and Materials, 2014, 541-542:214-219.

63.Shaoyun Wang*, Qimin Huang, Mengshi Chen, et al.  Research on Energy Sustained-Release Noodles and Demonstration of Postprandial Blood Sugar Controlling. International Journal of Food Science and Technology, 2015, 50:1026-1032.

64.Shaoyun Wang*, Gongo Yuansheng, Jinjin Zhou. Chromatographic Isolation and Characterization of a Novel Peroxidase from Large Lima LegumesJournal of Food Science, 2009, 74(3):193-198.

65.邵彪, 汪少芸*.饶平凡. 一种耐热型胰蛋白酶抑制剂的分离及生物学性质研究,中国生物化学与分子生物学学报,2011, 1: 90-95.

66.王军,汪少芸*, 饶平凡. 从大白芸豆种子中分离与表征一种新型凝集素WKBL,中国生物化学与分子生物学学报,2012, 7: 637-644.

67.洪晶, 汪少芸*, 吴金鸿,饶平凡.食品源抗冻多肽的制备及冰晶抑制作用研究, 中国食品学报,20131: 11-18.

68.祝贝贝, 汪少芸*, 吴佳. 基于光催化的TiO2-大豆分离蛋白包装膜的制备与表征,中国食品学报,201313(3) 35-41.

69.项雷文, 何爱明, 邹文桐,陈文韬, 饶平凡, 汪少芸*. 模式美拉德反应产物对丙烯酰胺毒性的影响研究, 中国食品学报, 2015, 15(12): 16-23.

获奖情况:

入选国家科技部中青年科技创新领军人才、省科技创新领军人才、省高校新世纪优秀人才、省食品科学重点学科带头人。

获宝钢优秀教师奖、福建省优秀教师奖中国食品科技学会科技创新杰出青年奖、厦航奖教金奖;获福州大学教学名师福州大学十佳科技工作者新长征突击手等荣誉称号。连续7年获校教学优秀奖一等奖。

福建省自然科学二等奖、福建省食品工业科技进步二等奖、福建省科技进步三等奖、国际食品功能因子(ICOFF)学术大会奖全国第三届食品产学研优秀科研成果一等奖、中国食品科技学会科技创新优秀论文一等奖、福建省自然科学优秀论文一等奖。

其他

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