食品科学与工程学院
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段翔

作者:    来源:     发布日期:2020-04-22     浏览次数:

     

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段翔,博士,副教授,硕士研究生导师,食品安全与营养系副主任,美国化学学会会员。

一、学习工作经历

2017.1-至今,西北农林科技大学,食品科学与工程学院,副教授;

2015.1-2016.12,西北农林科技大学,食品科学与工程学院,讲师;

2009.9-2015.1,江南大学,食品学院,硕博连读,博士;

2005.9-2009.6,山西大学,生命科学与技术学院,本科,学士。

二、承担教学

1. 本科生课程:《食品化学》、《食品营养学》

2. 研究生课程:《高级食品化学》

三、研究方向

1. 食品组分的营养与功能

2. 蛋白质功能及资源开发

四、学术贡献

围绕食物组分特别是蛋白质的营养与功能展开研究,采用新方法挖掘禽蛋蛋白等优质蛋白质的新型营养功能,通过分子改性提升面筋蛋白等谷物蛋白的加工性能;为实现优质蛋白功能化应用、谷物蛋白高值化开发提供科学依据。

1. 主持项目

[1] 国家重点研发计划方便营养型蛋制品绿色加工关键技术研究及开发子课题;No. 2018YFD04003032018.7-2020.12.

[2] 国家自然科学基金青年项目,鸡蛋孵化过程中致敏蛋白致敏性及其抗原表位变化的研究;No. 315014262016-2018.

[3] 中国博士后面上项目(特等资助),卵黄高磷蛋白对肠道菌群及肠粘膜转录组的影响;No. 2019T1209492019-2021.

[4] 中国博士后面上项目(一等资助),冻融-酶解过程中鸡蛋致敏蛋白及其抗原表位变化的研究;No. 2017M6106552017-2018.

2. 发表论文

[1] Qinjun Zhang, Wen Tan, Lu Yang, Mei Lu, Shijian Dong, Xuebo Liu, & Xiang Duan*. Multi-omics analysis of the effects of egg ovotransferrin on the gut environment in mice: mucosal gene expression, microbiota composition, and intestinal structural homeostasis. Molecular Nutrition & Food Research, 2020: 1901024.

[2] Yawen Jiang#, Jie Jia#, Dandan Xiong, Xueming Xu, Yanjun, Yang, Xuebo Liu, Xiang Duan*. Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities. Food Hydrocolloids, 2020: 105507.

[3] Qinjun Zhang, Lu Yang, Shuting Hu, Xuebo Liu*, Xiang Duan*. Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin. Food Hydrocolloids, 2019, 95: 418-425.

[4] Yanchun Cui, Xiang Li, Mei Lu, Xuebo Liu*, Xiang Duan*. Role of polysaccharide conjugation in physicochemical and emulsifying properties of egg phosvitin and the calcium binding capacity of its phosphopeptides. Food & Function, 2019, 10: 1808-1815.

[5] Mei Li#, Qinjun Zhang#, Ruihan Wang, Mei Lu, Xueming Xu, Xuebo Liu*, Xiang Duan*. Effects of egg phosvitin on mucosal transcriptional profiles and luminal microbiota composition in murine colon. Food & Function, 2019, 10: 2805-2816.

[6] Mei Li, Mengmeng Li, Wen Tan, Xuebo Liu*, Xiang Duan*. Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin. Journal of Food Engineering, 2019, 261: 158-164.

[7] Xiang Duan, Mei Li, Jing Shao, Haiying Chen, Xueming Xu, Zhengyu Jin, Xuebo Liu*. Effect of oxidative modification on structural and foaming properties of egg white protein. Food Hydrocolloids, 2018, 75: 223-228.

[8] Mei Li#, Xiang Li#, Jing Li, Mei Lu, Xuebo Liu, Xiang Duan*. Effects of multiple freeze–thaw treatments on physicochemical and biological activities of egg phosvitin and its phosphopeptide. Food & Function, 2018, 9: 4602-4610.

[9] Xiang Duan#, Junyi Li#, Qinjun Zhang, Tong Zhao, Mei Li, Xueming Xu, Xuebo Liu*. Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins. Food Chemistry, 2017, 228: 243-248.

[10] Xiang Duan*, Mei Li, Bing Ji, Xuebo Liu, Xueming Xu*. Effect of fertilization on structural and molecular characteristics of hen egg ovalbumin. Food Chemistry, 2017, 221: 1340-1345.

[11] Xiang Duan#, Mei Li#, Huijie Ma, Xueming Xu, Zhengyu Jin, Xuebo Liu*. Physicochemical properties and antioxidant potential of phosvitin–resveratrol complexes in emulsion system. Food Chemistry, 2016, 206: 102-109.

[12] Xiang Duan, Denis Ocen, Fengfeng Wu, Mei Li, Na Yang, Jin Xu, Haiying Chen, Liqun Huang, Zhengyu Jin, Xueming Xu*. Purification and characterization of a natural antioxidant peptide from fertilized eggs. Food Research International, 2014, 56: 18-24.

[13] Xiang Duan, Yuyi Zhou, Mei Li, Fengfeng Wu, Na Yang, Jin Xu, Haiying Chen, Zhengyu Jin, Xueming Xu*. Postfertilization changes in conformation of egg yolk phosvitin and biological activities of phosphopeptides. Food Research International, 2014, 62: 1008-1014.

[14] Xiang Duan, Fengfeng Wu, Mei Li, Na Yang, Chunsen Wu, Yamei Jin, Jingjing Yang, Zhengyu Jin, and Xueming Xu*. Naturally occurring angiotensin I-converting enzyme inhibitory peptide from a fertilized egg and its inhibitory mechanism. Journal of Agricultural and Food Chemistry, 2014, 62: 5500-5506.

[15] Xiang Duan, Mei Li, Fengfeng Wu, Na Yang, Mehdi Nikoo, Zhengyu Jin, and Xueming Xu*. Postfertilization Changes in Nutritional Composition and Protein Conformation of Hen Egg. Journal of Agricultural and Food Chemistry, 2013, 61: 12092-12100.

3. 授权发明专利

一种鸡胚蛋卵黄高磷蛋白磷酸肽的提取方法。徐学明,段翔,杨哪,吴凤凤,金征宇,周星,田耀旗,焦爱权,王金鹏,赵建伟;ZL201410162051.4.

4. 个人荣誉

第二届中国蛋品加工业杰出青年,中国畜产品加工研究会,2015年。

五、社会服务

      1. 入选陕西省三区科技人才;

    2. 入选陕西省科技特派员

六、联系方式

  通讯地址:陕西杨凌西农路22号西北农林科技大学食品学院

邮编:712100

联系电话:15829361514

Email: duanxiang402@163.com

       xiangduan@nwafu.edu.cn


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