姓名：汪少芸
性别：女


职称：教授
学历：博士研究生

电话：,**
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》： 省精品课程，省一流课程，校精品课程，校视频公开课程
主讲课程《蛋白质化学》：省精品课程，校精品课程，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59项，获授权发明专利53项；发表核心学术论文230篇，其中被SCI/EI收录180篇。


科研平台/团队负责人：
福建省“海洋生物制品与功能食品绿色制造”协同创新中心
福建省“海洋生物资源综合利用”行业技术开发基地
福建省“食品与海洋生物资源基础与应用研究”科技创新团队
福州大学海洋科学技术研究院
福州大学食品与海洋生物资源研究所
研究方向之一：天然药食源、海洋资源的抗菌、抗冻、抗氧化、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；
研究方向之二：基于蛋白质、多糖等生物大分子研发功能食品、功能纳米生物材料和稳态化靶向递送生物分子体系。

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
《食品工业科技》编委
《福州大学学报》（自然科学版）编委
中国食品科技学会理事
《中外食品技术》首批翻译专家
福建省食品科技学会副理事长
福建省健康工程学会副理事长
美国SCI学术期刊J Agricultural and Food Chem., Food Chem., Food and Function, J Food Sci.,J Food Biochem., Food and Bioprocess Tech.的特约审稿专家

科研项目：
1.闽台特色海鱼加工过程中品质形成的分子基础及调控机制，国家自然科学基金海峡联合重点基金，2020-2024
2.东海渔业特色资源加工和生物提取多元高值利用与应用示范，科技部“十三五”重点专项，2020-2023
3.鱼糜制品贮运流通过程中品质的变化规律与调控途径机制，科技部“十三五”重点专项，2018-2021
4.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
5.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
6.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
7.重组抗冻多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，2015-2018
8.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
9.天然食品蛋白源生物活性肽的功能及作用机制，“****”领军人才专项，2017-2021
10.天然食品蛋白源生物活性肽的制备关键技术，福建省科技领军人才专项，2016-2020
11.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
12.抗冻抗菌协同增效的海鱼保鲜技术研发与产业化应用，福建省科技重大专项，2020-2023
13.低温安全高效消杀剂的研发与作业线系统构建，福建省科技攻关专项，2021-2021
14.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
15.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
16.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
17.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
18.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
19.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
20.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
21.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
22.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
23.白羽肉鸡生产加工关键技术的产业化推广，省科技厅星火计划项目，2012-2014
24.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
25.茶叶本体及茶渣副产品深加工集成技术研发与应用，省区域科技重大项目(技术负责), 2016-2018
26.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 evaluationof the chelating nano-compositefabricated withmarine algae Schizochytriumsp. protein hydrolysate and calciumions. 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 proteinfrom 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.QingyanHe, YuchenZhang, XixiCai, 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.LinaZhao, ShunliHuang, Xixi Cai, Jing Hong, ShaoyunWang*. Aspecificpeptide withcalciumchelating capacityisolated from whey protein hydrolysate. Journal of Functional Foods,2014, 10:46-53.
11.Jing Hong, Taotao Chen, Pei Hu, Jie Yang, ShaoyunWang*. Purification and characterization of anantioxidant 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. Fabricationand characterization of the nano-composite ofwhey protein hydrolysatechelated with calcium. Food & Function,2015, 6: 816-823.
13.WeiLu,Shaoyun Wang*,Shutao Liu,Jianwu Zhou,Lijing Keand Pingfan Rao*. Increase in the free radical scavenging capability ofbitter 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 complexfrom Chlorella vulgaris and its functional properties. Food & Function,2015, 6: 1893-1899.
15.Xixi Cai, Qian Yang,Shaoyun Wang*. Antioxidant and hepatoprotective effects ofa pigment–protein complex from Chlorella vulgarison carbon tetrachloride-induced liver damage invivo, 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 thermophilesand its possible action mechanism. LWT- Food Science and Technology, 2015,63:878-885.
17.Miaohong Wu, Qingyan He, Yongxiang Hong, Shaoyun Wang*.Preheatingof kidney bean enhancesitsstructure-reinforcement and cross-linkingwithchickenmyofibrillar proteins induced by transglutaminase. LWT-Food Science and Technology,2015,56.
18.Shunli Huang, Lina Zhao, Xixi Cai, Shaoyun Wang*,et al. Purification and characterizationof a glutamic acid-containing peptide with calcium-binding capacity from whey protein hydrolysate. Journal ofDairy 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 CompositeFilm. 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 Reviewfor Handbook of Frozen Food Processing and Packaging. Trends in Food Science & Technology,2013(29): 80-81
26.Shaoyun Wang. Book Reviewfor 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 Raoet 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 antipathogenicactivity fromPhaseolus 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 antiproliferativepotency.Applied Microbiology and Biotechnology,2009, 82(1):79-86.
35.Shaoyun Wang. Book ReviewforModern 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 ReviewforEmerging technologies for food processing. Trends in Food Science & Technology,2009(20)：105-106.
38.Shaoyun Wang,Pingfan Rao. A leguminous trypsin-chymotrypsin inhibitor Limeninwith 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, ShaoyunWang*. Purification and characterization of anantifungalpeptide 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 inliposome–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 enzymaticcharacteristicsof 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 inhibitorwith 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 protectionactivity of sericin peptides onLactobacillus bulgaricus. Advanced Materials Research,2013,634, 1287-1293.
48.Shaoyun Wang,Biao Shao,Pingfan Rao，et al. Preparation and Characterizationof 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 andBiotechnology,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 Electrophoresiswith Amperometric Detection for the Ultratrace Analysis ofDiastereomeric 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 fromBrassica campestrisandmung bean surpass mung bean chitinase in exploitability. Journal of Peptide Science,2007,13: 642–648.
60.ZhiyuLiu, 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 calciumusing 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-bindingcapacity 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^*.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，2013，1: 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，2013，13(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：
2017年12月，国家“****”科技创新领军人才
2016年05月，国家科技部中青年科技创新领军人才
2016年06月，福建省科技创新领军人才
2016年12月，福建省优秀科技工作者
2015年09月，中国食品科学技术学会科技创新-****奖
2013年10月，省高层次创新创业人才
2010年06月，省高校新世纪优秀人才
2020年11月，卢嘉锡优秀导师
2014年09月，福建省优秀教师
2013年11月，宝钢优秀教师
2015年06月，厦航奖教金奖
2012年06月，福州大学第八届教学名师
2010-2016年，连续7年福州大学教学优秀奖一等奖
2020年12月，中国石油和化学工业联合会科技进步奖一等奖
2020年11月，福建省科学技术奖-科技进步奖一等奖
2019年12月，中国产学研合作创新成果奖一等奖
2017年12月，福建省科学技术奖-科技进步奖二等奖
2013年12月，福建省科学技术奖-自然科学奖二等奖
2016年10月，中国第三届食品科技最佳科技成果一等奖
2013年12月，中国食品科学产学研创新发展优秀成果奖一等奖
2015年10月，中国食品科学技术学会科技创新奖-优秀论文奖二等奖
2013年10月，中国食品科学技术学会科技创新奖-优秀论文奖一等奖
2012年09月，福建省第十届自然科学优秀学术论文一等奖
2011年11月，国际食品功能因子（ICOFF）学术大会奖
2008年08月，入选“第14届世界食品联盟大会的中国食品科技专家”
2006年06月，福州大学新长征突击手奖
2006年05月，福州大学十佳科技工作者奖





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