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汪少芸

鎖定
汪少芸，博士、教授、博士生導師。現擔任福建省重點學科帶頭人，福州大學生物科學與工程學院執行院長、福州大學海洋科學技術研究院院長 [1]  。2006年-2009年赴美國加州大學（UC-Davis）和威斯康星大學（UW-Madison）從事博士後研究。編寫著作3部，發表學術論文150篇，其中被SCI/EI 收錄100 篇，申請國家發明專利39項，獲授權發明專利37項。入選“萬人計劃”科技創新領軍人才 [2]  、科技部中青年科技創新領軍人才、省科技創新領軍人才、省高校新世紀優秀人才、省食品科學重點學科帶頭人。獲寶鋼優秀教師獎、福建省優秀教師獎、福建省優秀科技工作者獎、中國食品科技學會科技創新傑出青年獎、廈航獎教金獎；獲福州大學“教學名師”、福州大學“十佳科技工作者”和“新長征突擊手”等榮譽稱號 [3-4]  。
中文名
汪少芸
外文名
Shaoyun Wang
國    籍
中國
民    族
漢
畢業院校
福州大學
職    業
教師
職    稱
教授

目錄

  1. 1 人物經歷
  2. 2 教授課程
  3. 3 部分論文
  4. 4 所獲榮譽

汪少芸人物經歷

汪少芸 汪少芸
2006年-2009年在美國威斯康星大學（UW-Madison）和美國加州大學戴維斯分校（UC-Davis）從事博士後研究，現任福州大學教授、博士生導師。擔任食品科學福建省重點學科帶頭人、福州大學生物科學與工程學院執行院長、福州大學海洋科學技術研究院院長；《Food Science and Human Wellness》雜誌編委，《Hans Journal of Food and Nutrition Science》雜誌編委；《食品科學》編委；中國食品科技學會青年工作委員會委員、高級會員；福建省食品科技學會學術委主任，福建省食品安全專家，福建省食品工業協會特聘專家，《中外食品技術》首批翻譯專家；美國SCI學術期刊J Agricultural and Food Chem., J Food Science, J Food Biochem.,Food Bioprocess Tech., Process Biochem., 的特約審稿專家。
汪少芸 汪少芸
從事生物活性蛋白質、酶、多肽，海洋及農副產品生物技術加工，功能食品、功能納米材料和食品生物技術的研究開發，同時開展它們的食品安全檢測與分析工作。 承擔國家自然科學基金、國家留學歸國人員基金、國家海洋公益基金項目、福建省新世紀優秀人才支持計劃項目、福建省科技廳重點項目、福建省科技廳星火項目、福建省自然科學基金、福建省精品課程、英國女王大學合作項目等多項課題。同時，積極開展企業合作，合作企業包括福建聖農食品有限公司、福建仙洋洋食品科技有限公司、福建騰新食品股份有限公司和福建武夷興華集團公司。
主講課程《食品分析》為福建省精品課程，校視頻公開課程；主講課程《蛋白質化學》為福建省精品課程，校雙語示範課程。
汪少芸 汪少芸
已編寫著作3部，申請國家發明專利39項，獲授權發明專利37項，發表學術論文150篇，其中被SCI/EI 收錄100篇，包括在Food Chem., J Agricultural& Food Chem.,Trends in Food Sci. & Tech，等相關領域期刊上發表論文多篇，多篇論文獲中國食品學會創新科技論文獎和福建省自然科學優秀論文一、二等獎。2005年11月，博士論文獲福建省優秀博士論文一等獎；2005年10月，博士論文獲福州大學優秀博士論文一等獎。2008年，獲“走進第14屆世界食品聯盟大會的百位科技專家”榮譽稱號； 2011年獲得國際食品功能因子（ICOFF）學術大會獎；2013年獲福建省科技獎二等獎。入選“萬人計劃”科技創新領軍人才、科技部中青年科技創新領軍人才、福建省科技創新領軍人才、福建省高校新世紀優秀人才、福建省食品科學重點學科帶頭人；入選江蘇省高層次創新人才工程和江海英才工程計劃。獲寶鋼優秀教師獎、福建省優秀教師獎、福建省優秀科技工作者獎、中國食品科技學會科技創新傑出青年獎、廈航獎教金獎。

汪少芸教授課程

汪少芸 汪少芸
研究生課程
《生物大分子分離與表徵》
《食品現代生物技術》
本科生課程
《蛋白質化學》
《食品現代生物技術》
《食品分析》

汪少芸部分論文

代表性論文：（*為通訊作者） [3] 
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 process. Food & 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 al. LIMLIN, 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 Legumes. Journal of Food Science, 2009, 74(3)：193-198.
65.邵彪, 汪少芸*, 饒平凡. 一種耐熱型胰蛋白酶抑制劑的分離及生物學性質研究，中國生物化學與分子生物學學報，2011, 1: 90-95.
66.王軍，汪少芸*, 饒平凡. 從大白芸豆種子中分離與表徵一種新型凝集素WKBL，中國生物化學與分子生物學學報，2012, 7: 637-644.
67.洪晶, 汪少芸*, 吳金鴻,饒平凡.食品源抗凍多肽的製備及冰晶抑制作用研究, 中國食品學報，2013，1: 11-18.
68.祝貝貝,汪少芸*, 吳佳. 基於光催化的TiO2-大豆分離蛋白包裝膜的製備與表徵，中國食品學報，2013，13(3) 35-41.
69.項雷文, 何愛明, 鄒文桐，陳文韜, 饒平凡, 汪少芸*. 模式美拉德反應產物對丙烯酰胺毒性的影響研究，中國食品學報, 2015, 15(12): 16-23 [3]  .

汪少芸所獲榮譽

2023年，被授予“2022年度全國三八紅旗手”稱號。 [5] 
參考資料