陳剛，2018年博士畢業于江南大學食品學院，主要從事食品資源與微生物酶的發掘與利用，新型物理場應用、食品蛋白與多糖的構效關系與應用等研究。主持或參與國家和省部級項目3項。迄今在Comprehensive Reviews in Food Science and Food Safety、Food Chemistry、Journalof Agricultural and Food Chemistry,International Journal of Biological Macromolecules等雜志上發表相關論文20餘篇。
研究方向
農産品的開發與深度利用、食品蛋白質、天然多糖的構效關系、微生物酶的發掘、改造與工業應用
學習與工作經曆
2012.09-2017.12 |
江南大學 食品科學專業工學博士 |
2010.09-2012.05 |
華中農業大學 食品科學與工程 聯合培養學士 |
2008.06-2012.06 |
塔裡木大學 食品科學與工程 學士 |
科研項目
甯波市一般公益項目：竹筍延時加工關鍵技術研究與産業化示範；（2022.07-2024.12，20萬，參與）
浙江省青年基金：基于多位點底物結合域調控菊糖果糖轉移酶的分子改造研究；（2022.01-2024.12，10萬元，主持）
北京食品營養與人類健康高精尖創新中心開放基金：壓力調控下不同折疊态β-乳球蛋白的緻敏特性及其相關分子機制研究；（2018.07-2020.07，20萬元，主持）
北京工商大學食品安全實驗室開放課題：超高壓技術輔助酶法制備蛋白多肽的研究；（2018.09-2019.09，5萬元，主持）
江蘇省自然基金面上項目：基于安全高效的植物甾醇衍生物的構建及降脂作用機制研究;（2016.09-2017.12，10萬元，3/6參與）
教育部博士點基金：超高壓脅迫作用下脂肪酶結構與活性調控的規律與機制；（2014.06-2017.10，10萬元，參與）
發表的主要論文
(1)Gang Chen, Imran Mahmood Khan, Wensen He, Yongxin Li, Peng Jin, Osvaldo H. Campanella, Haihua Zhang, Yanrong Huo, Yang Chen, Huqing Yang, Ming Miao.Rebuilding the lid region from conformational and dynamic features to engineering applications of lipase in foods: Current status and future prospects.Comprehensive Reviews in Food Science and Food Safety,2022,21, 2688-2714.
(2) Yang Fei, Zhennai Yang, Sobia Niazi,Gang Chen*, Muhammad Adnan Nasir, Imran Mahmood Khan, Abdur Rehman, Rana Muhammad Aadil, Monica Trif，Viorica Coşier.Proteolysis of β-lactoglobulin assisted by high hydrostatic pressure treatment for development of polysaccharides-peptides based coatings and films.Coatings, 2022, 12, 1577.
(3)費楊，張吳昊，霍豔榮，李永新，楊虎清，陳剛*.預加熱處理對甘薯蛋白乳化特性的影響.中國糧油學報，2022.
(4)Gang Chen, Chenyu Wu, Xiaojie Chen, Zhennai Yang, HuqingYang. Studying the effects of high pressure–temperature treatment on the structure and immunoreactivity of β-lactoglobulin using experimental and computational methods.Food Chemistry, 2022, 372,131226.
(5)Gang Chen, Qiupei Zhang, Haitao Chen, Ming Miao, Osvaldo H. Campanella, Biao Feng.In situ and real-time insight intoRhizopus chinensislipase under high pressure and temperature: Conformational traits and biobehaviours,International Journal of Biological Macromolecules, 2020, 154, 1314-132.
(6)Gang Chen, Kai Huang, Ming Miao, Biao Feng, Osvaldo H.Campanella.Molecular dynamics simulation for mechanism elucidation of food processing and food safety: State of the art.Comprehensive Reviews in Food Science and Food Safety,2019, 18, 243-263.
(7)Gang Chen*, Qiupei Zhang, Qiyu Lu, Biao Feng. Protection effect of polyols onRhizopus chinensislipase counteracting the deactivation from high pressure and high temperature treatment.International Journal of Biological Macromolecules,2019, 127, 555–562.
(8)Gang Chen, Ming Miao, Bo Jiang, Jian Jin, Osvaldo H. C, Biao Feng. Effects of high hydrostatic pressure onRhizopus chinensislipase: II. Intermediate states during unfolding.Innovative Food Science and Emerging Technologies, 2018, 45,152-160.
(9)Gang Chen, Shuting Wang, Biao Feng, Bo Jiang, Jian Jin, Ming Miao.Interaction between soybean protein and tea polyphenols under high pressure.Food Chemistry,2019, 277, 632–638.
(10)Gang Chen, Ming Miao, Bo Jiang, Jian Jin, Osvaldo H. C, Biao Feng. Effects of high hydrostatic pressure on lipase fromRhizopus chinensis: I. Conformational changes.Innovative Food Science and Emerging Technologies, 2017, 41, 267-276.
(11)Gang Chen, Jing Tang, Ming Miao, Bo Jiang, Jian Jin, Biao Feng.Elucidation of pressure-induced lid movement and catalysis behavior ofRhizopus chinensislipase.International Journal of Biological Macromolecules, 2017, 103, 360-365.
(12)Gang Chen, Lu Wang, Ming Miao, Chengsheng Jia, Biao Feng. Coupled effects of salt and pressure on catalytic ability ofRhizopus chinensislipase.Journal of the Science of Food and Agriculture, 2017, 97: 5381–5387.
(13) Xinying Yang1,Gang Chen1, Huanmei Du, Ming Miao, Biao Feng. Behavior ofYarrowia lipolyticaLipase Lip2 under high hydrostatic pressure: Conformational changes and isokineticity diagram.Journal of Molecular Catalysis B: Enzymatic, 2016, 127, 34–39.
(14)Gang Chen,Huanmei Du, Bo Jiang, Ming Miao, Biao Feng. Activity ofCandida rugosalipase for synthesis of hexyl octoate under high hydrostatic pressure and the mechanism of this reaction.Journal of Molecular Catalysis B: Enzymatic, 2016, 133, S439-S444.
(15) Li,Yongxin，Yin, Yuting，Golding, John B., Geng Shuxiana,Chen Gang, Yang Huqing. Metabolomic and Transcriptomic Analyses of Quality Deterioration in Fusarium solani-Infected Sweet Potato (Ipomoea batatas (L.) Lam cv Xinxiang)Storage Roots.Journal of Agricultural and Food Chemistry, 2022,70,7258 – 7266.
(16)Zhou Shuqian,Chen Lu,Chen Gang,Li Yongxin, Yang huqing.Molecular mechanisms through which short‐term cold storage improves the nutritional quality and sensory characteristics of postharvest sweet potato tuberous roots: A transcriptomic study.Foods, 2021, 10(9), 2079.
(17) Jing Tang,Gang Chen, Lu Wang, Ming Miao, Bo Jiang, Biao Feng. Immobilization ofY. lipolyticalipase and the continuous synthesis of geranyl propionate.Journal of Molecular Catalysis B: Enzymatic, 2016, 133, S311-316. (EI)
(18) Lu Wang,Gang Chen, JingTang, MiaoMing, Chengsheng Jia, Biao Feng. Continuous biosynthesis of geranyl butyrate in a circulating fluidized bed reactor.Food Bioscience, 2019, 27, 60-65.
(19) Wang Meigui, He Wensen,Chen Gang, Jia Chengsheng, Zhang Xiaoming, Feng Biao. Enzymatic digestion characteristics and structure analysis of Ginkgo (Ginkgo biloba L.) starch noodles.Food Science and Technology Research, 2014, 20 (5), 997-1004.
教學工作
主要教授《食品工藝學》《食品生物技術》《生物化學》等課程，參與翻譯安德莉亞.比特納主編的《施普林格氣味手冊（上）》
聯系方式
通訊地址：浙江省杭州市臨安區武肅街666号bv伟德官方网站，郵編 311300
bv伟德官方网站學15樓515實驗室
電子郵件：chenggangdeng@126.com
