基本情况
汪少芸,福州大学生物科学与工程学院教授、博士生导师。担任福州大学食品科学系副主任,福建省食品科技学会学术委员会主任福建省食品工业协会特聘专家,中国食品学会高级会员、青年工作委员会委员等重要职位。
研究领域
从事生物活性蛋白质、酶、多肽,功能食品和食品生物技术的研究工作,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。
工作经历
2010年至今,教授,福州大学生物科学与工程学院
2002年至2010年,副教授,福州大学生物科学与工程学院
2007年至2009年,博士后研究员,美国威斯康星大学(UW-Madison)
2006年至2007年,博士后研究员,美国加州大学戴维斯分校(UC-Davis)
论文发表
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汪少芸,编著,《蛋白质分离技术策略》,中国轻工业出版社,2009,北京
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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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Shaoyun Wang, 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
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Shaoyun Wang, 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
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Shaoyun Wang, Pingfan Rao et al. A
chitinase with antifungal activity from the mung bean. Protein expression and
purification (SCI收录), 2005(40): 230-236
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Shaoyun Wang,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
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Shaoyun Wang, Pingfan Rao et al. Purification and
characterization of a malate dehydrogenase from Phaseolus mungo (mung bean). Journal
of food biochemistry (SCI收录), 2005, 29(2): 117-131
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Shaoyun Wang, 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
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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
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Shaoyun Wang, Xiuyun Ye, Pingfan Rao et
al.Purification and characterization of a chitinase from peanut (Arachis
hypogaea L.) Journal of food biochemistry (SCI收录), 2008, 32: 32-45
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Shaoyun Wang, Jinjin Zhou, et al. A
thermostable chitinase with chitin-binding activity from Phaseolus Limensis. Journal
of food science (SCI收录), 2008, 73(6): 452-457
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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
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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. J. Pept. Sci. (Journal of
Peptide Science)(SCI收录), 2007, 13: 642-648
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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), 2008, 12
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Shaoyun Wang, Jinjin Zhou,et al.
Chromatographic Isolation and Characterization of a Novel Peroxidase from Large
Lima Legumes. Journal of food science (SCI收录), 2009, 74(3): 193-198
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Shaoyun Wang. Book Review:Modern
Techniques for Food Authentication. Trends in Food Science & Technology(SCI收录), 2009(20): 107-108
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Shaoyun Wang. Book Review:Emerging
technologies for food processing. Trends in Food Science & Technology(SCI收录), 2009(20): 105-106
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Shaoyun Wang, Kingsley Agyare,Srinivasan
Damodaran. Optimization of Hydrolysis Conditions and Fractionation of Peptide
Cryoprotectants from Gelatin Hydrolysate. Food Chemistry (SCI收录),
2009(11): 620-630
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Shaoyun Wang, Srinivasan Damodaran. Ice
structuring peptides derived from alcalase-hydrolyzed bovine gelatin: process
optimization and peptide characterization. Journal of Agricultural and Food
Chemistry (SCI收录), 2009, 57, 5501-5509
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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 chemistry(SCI收录),
2009, accepted
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Shaoyun Wang. Book Review: Infrared
Spectroscopy for Food Quality Analysis and Control(SCI收录), 2009
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Jinjin Zhou, Shaoyun Wang. A bio-degradable
film based on whey protein and peptide, Journal of food
science, 2009, in press
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Shaoyun Wang, Srinivasan Damodaran. Effect
of enzymatically hydrolyzed gelatin on ice crystal growth in an ice cream mix.
June, 28-July, 1. 2008 IFT Conference, New Orleans, USA
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Shaoyun Wang, Xiuyun Ye, Pingfan Rao. 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
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Shaoyun Wang, Xiuyun Ye, Pingfan Rao. 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
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Shaoyun Wang, Xiuyun Ye, Pingfan Rao. 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
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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
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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
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汪少芸,施铭德,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
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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
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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
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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
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汪少芸,林冬云,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
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林冬云,刘树滔,汪少芸,叶秀云,饶平凡,卵清蛋白对卡拉胶功能特性的影响,中国食品学报,2005,1:55-58
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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
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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
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汪少芸,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
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汪少芸,绿豆中非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
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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
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汪少芸,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:出版中
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汪少芸,黄春鉴,饶平凡,鳀鱼中高温激活蛋白酶的研究,福州大学学报(自然科学版),1997
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汪少芸,黄春鉴,饶平凡,鳀鱼中高温激活蛋白酶的数学模型,福州大学学报(自然科学版),1997
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汪少芸,黄春鉴,饶平凡,鱼露外加酶工艺的探讨,福州大学学报(自然科学版),1997
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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
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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
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汪少芸,对高校专业课程“双语教学”的几点思考海峡科学,2008,3
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李奕雅,汪少芸,饶平凡等,花生抗真菌蛋白的纯化与活性鉴定中国食品学报,2006,1:113-117
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陈贝,时祥柱,汪少芸,饶平凡等,苦瓜籽中抗真菌蛋白MAP13的分离纯化与表征,福州大学学报(自然科学版),2006,6:929-934
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邵彪,汪少芸*, 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
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常景立,汪少芸*等,苦瓜溶菌酶的分离纯化及生物活性表征,中国食品学报,2009,3(*指通讯作者)
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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