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福州大学生物科学与工程学院导师:汪少芸

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福州大学生物科学与工程学院导师:汪少芸正文


  姓名:汪少芸  
  性别:女  
  职称:教授 
  学院:生物科学与工程学院
  研究方向:蛋白质化学、生物大分子分离及表征和食品生物技术
  E-mail:shywang@fzu.edu.cn
  电话:0591-22866375
 

  个人简历:

 
 汪少芸,博士、教授、研究生导师。现担任食品科学系副主任。
  2006.10~2009.3 美国加州大学(UC-Davis)和威斯康星大学(UW-Madison),博士后研究
  2002.3~2005.3 福州大学分析化学专业生物化学方向,理学博士

  社会兼职
  中国食品科技学会青年工作委员会委员、高级会员
  《中外食品·食品技术》-IFT英文版首批翻译专家
  福建省食品科技学会学术部部长、常务理事
  福建省食品工业协会特聘专家
  美国 Journal of Agricultural and Food Chemistry, Journal of Food Science, Journal of Food Biochemistry, Food & Bioprocess Technology等SCI学术期刊的特约审稿专家

  荣誉称号
  2010年9月, 入选“福建省高等学校新世纪优秀人才支持计划”。
  2008年9月, 入选“走进第14届世界食品联盟大会的百位科技专家”。
  2006年6月, 获福州大学“新长征突击手”荣誉称号。
  2006年3月, 获福州大学“十佳科技工作者”荣誉称号。

  研究领域
  从事蛋白质化学、生物活性蛋白质、酶、多肽和食品生物技术的研究工作。
  研究方向之一是天然食品和药食兼用源的抗菌、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性质研发功能食品和食品功能新素材。

  教授课程

  研究生课程:《生物大分子分离与表征》和《食品现代生物技术》
  本科生课程:《蛋白质化学》、《食品现代生物技术》和《食品分析》

  论著成果
  编写著作2部,申请发明专利11项,发表学术论文76篇,被SCI收录24篇。

  主要代表性论著包括:

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

  2. Shaoyun Wang, Srinivasan Damodaran. Ice-Structuring Peptides Derived from Bovine Collagen. Journal of agricultural and food chemistry(SCI收录), 2009, 57, 5501–5509.

  3. Shaoyun Wang,DengShun Wang, Rui Wang. Neuroprotective Activities of Enzymatically Hydrolyzed Peptides from Porcine Hide Gelatin. Int J Clin Exp Med (SCI收录),2008, 1: 283-293.

  4. JJ.Zhou, Shaoyun Wang, Srinivasan Gunasekaran.Preparation and Characterization of Whey Protein Film Incorporated with TiO2 Nanoparticles. Journal of food science (SCI收录),2009, 74(7):N50-N56.

  5. Shaoyun Wang, Srinivasan Damodaran. Effect of enzymatically hydrolyzed gelatin on ice crystal growth. 2007 IFT Conference, Chicago, USA.

  6. Shaoyun Wang, Srinivasan Damodaran. Ice-Structuring Peptides on ice crystal growth. 2008 IFT Conference, New Orleans, USA.

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

  8. 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 (SCI收录),2004,6: 2391-2393.

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

  10. 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 (SCI收录), 2005(327):820-827.

  11. Shaoyun Wang, Xiuyun Ye, Pingfan Rao et al. Purification and characterization of a malate dehydrogenase from Phaseolus mungo . Journal of food biochemistry (SCI收录), 2005, 29(2):117-131.

  12. 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(SCI收录),2006,27:3129-3136.

  13. 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(SCI收录), 2007(55):9792-9799.

  14. Shaoyun Wang, Jinjin Zhou, Pingfan Rao. A thermostable chitinase with chitin-binding activity from Phaseolus Limensis. Journal of food science (SCI收录), 2008,73(6):452-457.

  15. Shaoyun Wang, Xiuyun Ye, Pingfan Rao et al. Purification and characterization of a chitinase from Arachis hypogaea L. Journal of food biochemistry (SCI收录), 2008,32:32-45.

  16. 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(SCI收录), 2009, 82(1):79-86.

  17. Shaoyun Wang, Gongo Yuansheng, Jinjin Zhou. Chromatographic Isolation and Characterization of a Novel Peroxidase from Large Lima Legumes. Journal of food science (SCI收录), 2009, 74(3):c193-c198.

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

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

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

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

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

  23. Shaoyun Wang, Biao Shao, Jingli Chang, Pingfan Rao. Isolation and Identification of a Plant Lysozyme from Momordica charantia L. European Food Research and Technology (SCI收录), 2011, 232(2): in press.

  24. Shaoyun Wang, Xiuyun Ye, Pingfan Rao et al. Isolation of a novel leguminous peroxidase and first demonstration of both antifungal activity and anti-tumor potencies. Journal of food biochemistry(SCI收录), 2010, in press.

  25. Peng Lin, Ng TB, Xiuyun Ye, Shaoyun Wang et al. Lipid transfer proteins from Brassica campestrisand mung bean surpass mung bean chitinase in exploitability. Journal of Peptide Science(SCI收录), 2007,13: 642–648.

  26. 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. Journal of the American Oil Chemists (SCI收录),2010,11.

  27. Shaoyun Wang, Xiuyun Ye, Pingfan Rao et al. A chitinase-like protein with antifungal activity from mung bean. The thesis of fifth international conference of food science and technology. Oct.21-25,2003. Wuxi,China.

  28. Shaoyun Wang, Xiuyun Ye, Pingfan Rao et al. A non-specific lipid transfer protein and its conditions of crystallization from mung bean. The thesis of sixth international conference of food science and technology. Nov.7-9,2005.Guangzhou,China.

  29. Shaoyun Wang. A novel anti-pathogenic and anti-proliferative protein with sequence similarity to chitinase precursors. The thesis of seventh international conference of food science and technology. Nov.12-16,2007.Wuxi,China.

  30. Shaoyun Wang, Wei zheng, Pingfan Rao. Research on Energy Sustained-Release Noodles and Demonstration of Postprandial Blood Glucose Controlling. The 14th World Congress of Food Science & Technology. Oct. 19-23, 2008. Shanghai, China.

  31. Shaoyun Wang, Jingli Chang, Pingfan Rao. Isolation and Identification of a Novel Lysozyme from Momordica charantia L. The 14th World Congress of Food Science & Technology. Oct. 19-23, 2008. Shanghai, China.

  32. Shaoyun Wang, Xiuyun Ye, Pingfan Rao et al. Purification and enzymatic characterization of chitinase from Phaseoluc mungo. Journal of Fuzhou University (Natural Science edition). 2004,6:769-772.

  33. Shaoyun Wang, Chunjian Huang, Pingfan Rao et al. Research on the high temperature activated enzyme from fish. 21th century research.

  34. Jianru Pan, Kangjing Zhou, Shaoyun Wang et al. Purification and Characterization of a Novel Autoproteolytic Antithrombin from the Snake Venom of Agkistrodon acutus. 中国生物化学与分子生物学报, 2009,25(9): 811-817.

  35. 汪少芸,叶秀云,饶平凡. 绿豆生物活性物质及功能的研究进展. 中国食品学报,2004,1:98-101.

  36. 汪少芸,施铭德,王中来,等. 改性高氯化聚乙烯高分子材料的研制与应用. 福州大学学报(自然科学版), 2003,2:225-229.

  37. 汪少芸,叶秀云,饶平凡,等 绿豆几丁质酶的纯化及酶学性质分析. 福州大学学报(自然科学版),2004,6:769-772.

  38. 汪少芸,叶秀云,饶平凡. 植物种子非特异脂转移蛋白的研究. 生物学通报,2004,9:11-13.

  39. 汪少芸,叶秀云,饶平凡. 豆科植物几丁质酶的研究. 中国食品学报,2005,1:93-98.

  40. 汪少芸,施铭德,等. pH型高温材料的研制及应用. 福建分析测试,2003,12:1846-1849.

  41. 汪少芸. 电分析化学在生命科学中的应用. 福建分析测试,2005,4:2106-2112.

  42. 汪少芸,叶秀云,饶平凡. 绿豆中苹果酸脱氢酶的性质及生物进化的研究. 中国食品学报,2006,1:262-264.

  43. 汪少芸,邵彪,叶秀云,饶平凡. 绿豆中非特异性脂转移蛋白的抑菌机理分析. 中国食品学报,2006,6:9-13.

  44. 汪少芸. 绿豆特异性脂转移蛋白的结构与功能关系分析. 生物学通报,2007,5:17-19.

  45. 汪少芸,黄景洁,饶平凡等. 新型复合酶制备鳀鱼蛋白水解物的研究. 中国食品学报,2008,2:123-127.

  46. 汪少芸,邵彪,叶秀云,饶平凡. 由绿豆抗菌蛋白分析生物界防御蛋白的多样性及进化趋势.中国食品学报,2009,3:153-158.

  47. 汪少芸.蛋白质化学双语教学平台的构建与探索. 高等教育研究, 2007,2:71-73.

  48. 汪少芸. 蛋白质化学研究与实践性教学的探讨. 高等教育研究, 2007, 4:58-60.

  49. 汪少芸. 对高校专业课程“双语教学”的几点思考. 高等教育研究, 2009, 3.

  50. 汪少芸. 美国威斯康星大学的办学思想和教育理念. 高等教育研究, 2009, 4.

  51. 邵彪,汪少芸等. 黑豆中抗菌蛋白的纯化与活性表征.福州大学学报(自然科学版),2007,6:945-949.

  52. 常景立,汪少芸等. 苦瓜溶菌酶的分离纯化及活性表征.中国食品学报,2009,9(5):55-60.

  53. 邵彪, 汪少芸等. 黑豆胰蛋白酶抑制剂的纯化及性质研究.中国食品学报,2010,12.

  54. 宗瑜,汪少芸等.利用生物技术研制低脂鸡肉产品.中国食品学报,2010,12.

  55. 邵彪, 汪少芸等. 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,2011,2.

  56. 欧阳艳华,汪少芸等.鸡肉蛋白与大豆蛋白相互作用机理研究.中国食品学报,2011,2.

  57. 赵立娜,汪少芸等.茶渣蛋白的提取、有限酶解及抗氧化性质研究.中国食品学报,2011,2.

  58. 汪少芸编著. 《蛋白质分离与分析技术》. 中国轻工业出版社,2009,北京.

  59. 生吉萍主编,汪少芸参编. 《食品基因工程》.中国轻工业出版社, 2009,北京.

  

   

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