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                副教授

                联系我们

                电话:020-89003180

                邮箱:spx@zhku.edu.cn

                邮编:510225

                地址:中国广东省广州市海珠区纺织路东沙街24号

                副教授

              2. 首页>>师资队伍>>师资队伍>>副教授>>正文

              3. 杨 娟

                2020年04月17日 10:49 | 来源: | 查看: 
                 

                杨娟,女,博士研究生,特聘副教授。

                主要研究方向:滋味和风味化学、小分子肽的营养功能。

                主要成果:主持国家自然科学基金一项(NO.31901814);参与省部级以上项目多项。

                共发表科技论文23篇,其中SCI收录10篇,附第一作者论文;专利五项;外文著作一章。

                1. Gamma glutamyl peptides: the food source, enzymatic synthesis, kokumi-active and the potential functional properties-a review. Trends in Food Science & Technology, 2019, 91, 339-346; IF:8.78 Elsevier;

                2. Synthesis and sensory characteristics of kokumi γ-[Glu]n-Phe in the presence of glutamine and phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the catalyst. Journal of Agricultural and Food Chemistry, 2017,65(39), 8696-8703; IF: 3.80ACS publications

                3. Comparison of kokumi γ-[Glu](n>1)-Val and γ-[Glu](n>1)-Met synthesized through transpeptidation catalyzed by glutaminase of Bacillus  anyloliquefaciens. Food Chemistry, 2018, 247(1), 89–97; IF:5.80 Elsevier

                4. Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd. Journal of Agricultural & Food Chemistry, 2014, 62(31), 7947-7954; IF:3.80; ACS publications

                5. Gamma-glutamylation of the white particulates of sufu and simultaneous synthesis of multiple acceptor amino acids-containing γ-glutamyl peptides: Favorable catalytic actions of glutaminase. LWT - Food Science and Technology, 2018, 96, 315-321; IF:4.17 Elsevier

                6. A value-added approach to improve the nutritional quality of soybean meal byproduct: Enhancing its antioxidant activity through fermentation by Bacillus amyloliquefaciens SWJS22. Food Chemistry, 2018, 272,396-403IF:5.80 Elsevier

                7. γ-[Glu](n=1,2)-Phe/-Met/-Val stimulates gastrointestinal hormone (CCK and GLP-1) secretion by activating the calcium?sensing receptor, Food & Function, 2019, 10, 4071-4080; IF:3.59 Royal society of Chemistry

                8. Glutaminase-catalyzed γ-glutamylation to produce CCK secretion-stimulatory γ-[Glu]n-Trp peptides superior to tryptophan, Journal of Functional Foods, 2019,60,1-8; IF:3.78 Elsevier;

                9. Protein hydrolysates of salted duck egg white improve the quality of jinga shrimp (metapenaeus affinis). International Journal of Food Science and Technology, 2017, 52(7) 1623–1631; IF:2.33 Wiley

                10. γ-Glu-Met synthesized using bacterial glutaminase as a potential inhibitor of dipeptidyl peptidase IV (DPP-IV). International Journal of Food Science and Technology, 2017, 53(5), 1166-1175;IF:2.33 Wiley

                Patent:

                1. 一种槟榔的制备方法, CN106036631A, 2016.10.26

                2. γ-谷氨酰二肽的制备方法及应用, CN106544381A, 2017.03.29

                3. 一种寡肽及其制备方法与应用, CN106977583A, 2017.07.25

                4. 一种用于γ-D谷氨酰肽合成的酶及γ-D谷氨酰肽的合成方法. 201910966725.9. 2019.10.12

                5. 一种从鸽蛋中提取卵转铁蛋白的方法.202010119417.5. 2020.2.26

                Book:

                Juan Yang, Dongxiao-Sun Waterhouse, Chun Cui. Different catalytic activities of microbial L-glutaminases against bitter amino acid phenylalanine in the production of kokumi γ-glutamyl peptides, Encyclopedia of Food Chemistry (Elsevier).

                    联系方式:(020)89012183; yangjuan-sky@zhku.edu.cn

                联系方式

                电话:020-89003180      020-89002096

                邮箱:spx@zhku.edu.cn

                邮编:510225

                地址:中国广东省广州市海珠区纺织路东沙街24号

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