汪少芸，博士

汪少芸，博士、教授、博士生导师。现担任福建省重点学科带头人，福州大学生物科学与工程学院执行院长、福州大学海洋科学技术研究院院长 [1]  。2006年-2009年赴美国加州大学（UC-Davis）和威斯康星大学（UW-Madison）从事博士后研究。编写著作3部，发表学术论文150篇，其中被SCI/EI 收录100 篇，申请国家发明专利39项，获授权发明专利37项。入选“万人计划”科技创新领军人才 [2]  、科技部中青年科技创新领军人才、省科技创新领军人才、省高校新世纪优秀人才、省食品科学重点学科带头人。获宝钢优秀教师奖、福建省优秀教师奖、福建省优秀科技工作者奖、中国食品科技学会科技创新杰出青年奖、厦航奖教金奖；获福州大学“教学名师”、福州大学“十佳科技工作者”和“新长征突击手”等荣誉称号 

人物经历

2006年-2009年在美国威斯康星大学（UW-Madison）和美国加州大学戴维斯分校（UC-Davis）从事博士后研究，现任福州大学教授、博士生导师。担任食品科学福建省重点学科带头人、福州大学生物科学与工程学院执行院长、福州大学海洋科学技术研究院院长；《Food Science and Human Wellness》杂志编委，《Hans Journal of Food and Nutrition Science》杂志编委；《食品科学》编委；中国食品科技学会青年工作委员会委员、高级会员；福建省食品科技学会学术委主任，福建省食品安全专家，福建省食品工业协会特聘专家，《中外食品技术》首批翻译专家；美国SCI学术期刊J Agricultural and Food Chem., J Food Science, J Food Biochem.,Food Bioprocess Tech., Process Biochem., 的特约审稿专家。

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研究开发，同时开展它们的食品安全检测与分析工作。 承担国家自然科学基金、国家留学归国人员基金、国家海洋公益基金项目、福建省新世纪优秀人才支持计划项目、福建省科技厅重点项目、福建省科技厅星火项目、福建省自然科学基金、福建省精品课程、英国女王大学合作项目等多项课题。同时，积极开展企业合作，合作企业包括福建圣农食品有限公司、福建仙洋洋食品科技有限公司、福建腾新食品股份有限公司和福建武夷兴华集团公司。

主讲课程《食品分析》为福建省精品课程，校视频公开课程；主讲课程《蛋白质化学》为福建省精品课程，校双语示范课程。

已编写著作3部，申请国家发明专利39项，获授权发明专利37项，发表学术论文150篇，其中被SCI/EI 收录100篇，包括在Food Chem., J Agricultural& Food Chem.,Trends in Food Sci. & Tech，等相关领域权威期刊上发表论文多篇，多篇论文获中国食品学会创新科技论文奖和福建省自然科学优秀论文一、二等奖。2005年11月，博士论文获福建省优秀博士论文一等奖；2005年10月，博士论文获福州大学优秀博士论文一等奖。2008年，获“走进第14届世界食品联盟大会的百位科技专家”荣誉称号； 2011年获得国际食品功能因子（ICOFF）学术大会奖；2013年获福建省科技奖二等奖。入选“万人计划”科技创新领军人才、科技部中青年科技创新领军人才、福建省科技创新领军人才、福建省高校新世纪优秀人才、福建省食品科学重点学科带头人；入选江苏省高层次创新人才工程和江海英才工程计划。获宝钢优秀教师奖、福建省优秀教师奖、福建省优秀科技工作者奖、中国食品科技学会科技创新杰出青年奖、厦航奖教金奖。

教授课程

研究生课程

《生物大分子分离与表征》

《食品现代生物技术》

本科生课程

《蛋白质化学》

《食品现代生物技术》

《食品分析》

部分论文

代表性论文：（*为通讯作者） [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*, 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 [3]  .