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院       系: 食品学院

办公电话:0411-86318731

电子信箱: wht205@163.com

更新时间: 2021-08-21


吴海涛

教授/博导 


个人简介

201911-至今,大连工业大学,教授,食品科学与工程系主任

201306-201910月,大连工业大学,副教授,食品科学与工程系副主任

200812-201305月,大连工业大学,讲师

200510-200810月,日本岡山大学,生物科学专业,博士学位

200209-200504月,大连工业大学(原大连轻工业学院),食品科学专业,硕士学位

19989-20027月,大连工业大学(原大连轻工业学院),食品科学与工程专业,学士学位

 

研究方向

食品胶体,包括:蛋白质/肽与多糖互作研究;食品胶体在活性物质载运体系中的应用


主要成果

2014年入选辽宁省“百千万人才工程”千人层次,获“大连市青年科技之星”荣誉称号。2017年入选辽宁省“百千万人才工程”百人层次。2019年荣获“第十二届辽宁青年科技奖(十大英才)”、入选“兴辽英才计划”青年拔尖人才。2018年获国家科技进步二等奖(第7完成人)、2014年获辽宁省科技进步一等奖(第4完成人);2012年获辽宁省科技进步一等奖(第3完成人);2010年获国家科学技术进步二等奖(第8完成人);2009年获辽宁省科技进步一等奖(第8完成人)。承担国家重点研发计划项目1项,国家自然科学基金项目3项,省市级项目9项。发表学术论文57篇,其中以第一作者或通讯作者发表SCI收录论文33篇。参编论著3部。以第一发明人申请国家专利18项,授权2项。


科研项目

1.    20187-202112月,国家重点研发计划“海洋食品原料制备特殊用途食品的技术研究与开发”,项目号:2018YFC0311205(主持)

2.    20171-202012月,国家自然科学基金项目“虾夷扇贝生殖腺酶解物凝胶化行为的分子基础研究”,项目号:31671808(主持)

3.    20141-201712月,国家自然科学基金项目“海参自溶动态基因表达调控网络的构建”,项目号:31370037(主持)

4.    20111-201312月,国家自然科学基金项目“组织蛋白酶L对海参自溶的调控方式及其靶蛋白的生物信息”,项目号:31000754(主持)

5.    20201-202212月,辽宁省兴辽英才计划项目“海洋蛋白/多糖复合凝胶体系的构建”,项目号:XLYC1907101(主持)

6.    20171-201912月,辽宁省创新人才支持计划项目“代表性海洋源卵黄蛋白功能特性的挖掘”,项目号: LR2017031(主持)

7.    20151-201612月,辽宁省科学技术计划项目“海珍品贮藏过程中的品质控制及应用研究”,项目号:2015103020(主持)

8.    20141-201612月,辽宁省科技厅自然科学基金项目“扇贝副产物多肽美拉德反应特性及活性研究”,项目号:2014026017(主持)

9.    20134-20164月,辽宁省教育厅一般项目“海参肠自溶寡肽对细胞氧化应激损伤的保护作用”,项目号:L2013217(主持)

10.   20161-201712月,大连市青年科技之星计划项目“海参肠寡肽羰氨反应特性及产物抗脂质氧化活性研究”,项目号:2015R083(主持)

11.   20104-20125月,大连市科技局科技孵化项目“大连市食品工程技术转移平台建设”,项目号:2010C11CY031(主持)

12.   20101-20124月,辽宁省科技厅博士启动基金项目“基于内源酶作用的海参自溶调控技术及应用研究”,项目号:20101004(主持)

13.   20101-201212月,教育部留学归国基金项目“归国茶多酚调节细胞因子作用的构效关系及机制研究”,项目号:教外司留[2010]1174号(主持)


出版著作和论文

论著:

1.《海洋水产品加工与食品安全》,参编

2.《食品工艺学》,参编

3.《水产品加工学》,参编

 

主要代表论文:

1. Jia-Nan Yan, Yu-Qiao Wang, Xin-Yu Jiang, Jia-RunHan, Yi-Nan Du, Jin-Feng Pan, Hai-Tao Wu*. Effect of pH and mixing ratio oninterpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan. Food Chemistry, 2021, 336: 127687 (SCI IF6.306)

2. Yi-Nan Du, Shan Xue, Jia-Run Han, Jia-Nan Yan,Wen-Hui Shang, Jia-Nan Hong,Hai-Tao Wu*. Simultaneous extraction by acidic andsaline solutions and characteristics of the lipids and proteins from largeyellow croaker (Pseudosciaena crocea)roes. Food Chemistry, 2020,  310: 125928 (SCI IF6.306)

3. Jia-Nan Yan, Bin Nie, Xin-Yu Jiang, Jia-RunHan, Yi-Nan Du, Hai-Tao Wu*. Complex coacervation of scallop (Patinopecten yessoensis) male gonadhydrolysates and κ-carrageenan: Effect of NaCl and KCl. Food ResearchInternational, 2020, 137: 109659  (SCIIF4.972)

4. Jia-Run Han, Zi-Pei Zhang, Wen-Hui Shang, Jia-NanYan, David Julian McClements, Hang Xiao, Hai-Tao Wu*, Bei-Wei Zhu*. Modulation of physicochemical stability andbioaccessibility of β-carotene using alginate beads and emulsion stabilized byscallop (Patinopecten yessoensis)gonad protein isolates. Food Research International. 2020, 129: 108875 (SCIIF4.972)

5. Jia-Run Han, Wen-Hui Shang, Jia-Nan Yan, Yi-Nan Du, DavidJulian McClements, Hang Xiao, Hai-TaoWu*, Bei-Wei Zhu*. Protectionof β-carotene from chemical degradation in emulsion-based delivery systemsusing scallop (Patinopecten yessoensis)gonad protein isolates.Food and Bioprocess Technology, 2020,13: 680-692 (SCI IF3.356)

6. Wen-Hui Shang, Jia-Nan Yan, Yi-Nan Du, Xiao-Fan Cui,Sheng-Yi Su, Jia-Run Han, Yun-Sheng Xu, Chang-Feng Xue, Tie-Tao Zhang, Hai-TaoWu*, Bei-Wei Zhu*. Functional properties of gonad protein isolates from threespecies of sea urchin: a comparative study. Journal of Food Science, 2020, 11: 3679-3689(SCI IF 2.478)

7. Jia-Nan Yan, Meng Zhang, Jun Zhao, Yue Tang,Jia-Run Han, Yi-Nan Du, Hui Jiang, Wen-Gang Jin, Hai-Tao Wu*, Bei-Wei Zhu*. Gelproperties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopectenyessoensis). FoodHydrocolloids, 2019, 90: 452-461 (SCI IF7.053)

8. Jia-Nan Yan, Wen-Hui Shang, Jun Zhao, Jia-Run Han,Wen-Gang Jin, Hai-Tao Wang, Yi-Nan Du, Hai-Tao Wu*, Srinivas Janaswamy, YoulingL. Xiong, Bei-Wei Zhu*. Gelation and microstructural properties of proteinhydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis) modified by κ-carrageenan/K+.Food Hydrocolloids,  2019, 91: 182-189 (SCI IF7.053)

9. Xin-Yu Jiang, Feng-Lin Wang, Chen-Chen Zhao, Jia-Nan Yan, Jia-Run Han, Wen-HuiShang, Yi-Nan Du, Hai-Tao Wu*.Identification of two jellyfish species (Rhopilema esculentum kishinouye and Stomolophus meleagris) in LiaoningProvince of China by a rapid, simple PCR-RFLP method. Food Control, 2019, 105:52-57 (SCIIF4.258)

10. Jia-Nan Yan, Jia-Run Han, Xin-Yu Jiang, Wen-HuiShang, Wen-Gang Jin, Yi-Nan Du, Hai-Tao Wu*. Involvement of DNA in gelformation of scallop (Patinopectenyessoensis) male gonad hydrolysates and corresponding hybrid gel withκ-carrageenan. Journal of Agricultural and Food Chemistry, 2019, 67: 7935-7941 (SCI IF4.192)

11. Jia-Run Han, Yi-Nan Du, Wen-Hui Shang, Jia-Nan Yan, Hai-Tao Wu*, Bei-Wei Zhu*, Hang Xiao. Fabrication of surface-active antioxidant biopolymersby using a grafted scallop (Patinopectenyessoensis) gonad protein isolate-epigallocatechin gallate (EGCG) conjugate:improving the stability of tuna oil-loaded emulsions. Food Function, 2019, 10: 6752(SCI IF4.171)

12. Jia-Run Han, Lu-Ping Gu, Ruo-Jie Zhang, Wen-HuiShang, Jia-Nan Yan, David Julian McClements, Hai-Tao Wu*, Bei-Wei Zhu*, HangXiao*. Bioaccessibility and cellular uptake of β-carotene in emulsion-baseddelivery systems using scallop (Patinopectenyessoensis) gonad protein isolates: effects of carrier oil. Food &Function, 2019, 10: 49-60  (SCI IF4.171)

13. Wen-Hui Shang, Jia-Run Han, Jia-Nan Yan, Yi-Nan Du,Yun-Sheng Xu, Chang-Feng Xue, Tie-Tao Zhang, Hai-Tao Wu*, Bei-Wei Zhu*. Quantitativeproteome reveals variation in the condition factor of sea urchin Strongylocentrotus nudus during thefishing season using an iTRAQ-based approach. Marine Drugs, 2019, 17: 397(SCI IF4.073)

14. Jia-Run Han, Yue Tang, Yang Li, Wen-Hui Shang, Jia-NanYan, Yi-Nan Du, Hai-TaoWu*, Bei-Wei Zhu*, Youling L. Xiong. Physiochemical properties and functional characteristicsof protein isolates from the scallop (Patinopectenyessoensis) gonad. Journal of Food Science, 2019, 84: 1023-1034 (SCI IF2.478)

15. Yi-Nan Du, Xiao-Kun Guo, Yi-Tong Han, Jia-Run Han, Jia-NanYan, Wen-Hui Shang, Hai-Tao Wu*. Physicochemical and functional properties ofprotein isolate from sea cucumber (Stichopusjaponicus) gut. Journal of food processing and preservation,2019, 43: e13957 (SCI IF1.405)

16. Jia-Nan Yan, Xiao-Kun Guo, Yue Tang, Ao-Ting Li,Zhi-Mo Zhu, Xiao-Qian Chai, Xiu-Hong Duan, Hai-Tao Wu*. Contribution of cathepsinL to autolysis of sea cucumber Stichopusjaponicus intestines.Journal of Aquatic Food Product Technology, 2019, 28: 233-240 (SCI IF1.020)

17. Wen-Gang Jin, Jin-Jin Pei, Yi-Nan Du, Jin-Feng Pan,Rui-Chang Gao, De-Jing Chen, Hai-Tao Wu*, Bei-Wei Zhu. Gelatin extracted fromChinese giant salamander (Andrias davidianus)skin. Journal ofAquatic Food Product Technology, 2019,28: 861-876 (SCI IF1.020)

18. Jia-Run Han, Yi-Nan Du, Yue Tang, Jun Zhao, Wen-HuiShang, Jia-Nan Yan, Hai-Tao Wu*, Bei-Wei Zhu*. Structural changes, volatile compoundsand antioxidant activities of Maillard reaction products derived from scallop (Patinopecten yessoensis) female gonad hydrolysates.Journal ofAquatic Food Product Technology, 2019,28: 352-364 (SCI IF1.020)

19. Yi-Tong Han, Chen-Chen Zhao, Jia-Run Han, Jia-NanYan, Yi-Nan Du, Wen-Hui Shang & Hai-Tao Wu*. Antioxidant activity of seacucumber (Stichopus japonicus) guthydrolysatesribose Maillard reaction products derived from organic reagentextraction. Journal of Food Measurement and Characterization, 2019, 13: 2790-2797(SCI IF1.648)

20. Jia-Run Han, Jia-Nan Yan, Shi-Guang Sun, Yue Tang,Wen-Hui Shang, Ao-Ting Li, Xiao-Kun Guo, Yi-Nan Du, Hai-Tao Wu*, Bei-Wei Zhu*,Youling L Xiong. Characteristic antioxidant activity and comprehensive flavourcompound profile of scallop (chlamysfarreri) mantle hydrolysates-ribose maillard reaction products. Food Chemistry.2018, 261:337-347 (SCIIF6.306)

21. Wen-Hui Shang, Yue Tang, Sheng-Yi Su, Jia-Run Han, Jia-NanYan, Hai-Tao Wu *, Bei-Wei Zhu*. Insilico assessment and structural characterization of antioxidant peptidesfrom major yolk protein of sea urchin Strongylocentrotusnudus. Food & Function, 2018, 9: 6436-6444 (SCI IF4.171)

22. Jia-Run Han, Jia-Nan Yan, Yi Li, Jun Zhao, Yue Tang,Wen-Gang Jin, Wen-Hui Shang, Meng Zhang, Hai-Tao Wu*. Rheological behavior ofprotein hydrolysates from papain-treated male gonad of scallop (Patinopecten yessoensis). Journal of Aquatic Food Product Technology, 2018, 27: 876-884 (SCI IF1.020)

23. Wen-Gang Jin, Yi-Nan Du, Jin-Jin Pei, Jun Zhao, YueTang, Wen-Hui Shang, Hai-Tao Wu*, Bei-Wei Zhu. Characterization and antioxidantactivity of Maillard reaction products from a scallop (Patinopecten yessoensis) gonad hydrolysates-sugar model system.Journal of Food Measurement and Characterization, 2018, 12: 2883-2891(SCIIF1.648)

24. Na Sun, Peng-Bo Cui, Song-Yi Lin, Cui-Ping Yu, YueTang, Ye Wei, Youling Xiong, Hai-Tao Wu*. Characterization of sea cucumber (Stichopus japonicus) ovum hydrolysates:calcium chelation, solubility, and absorption into intestinal epithelial cells.Journal of the Science of Food and Agriculture, 2017, 230: 627-636(SCI IF2.614)

25. Jia-Run Han, Zhi-Mo Zhu, Hai-Tao Wu*, Na Sun, YueTang, Cui-Ping Yu, Chen-Chen Zhao, Zheng-Yu Zhang, Ao-Ting Li, Jia-Nan Yan. Kineticsof antioxidant-producing Maillard reaction in the mixture of ribose and seacucumber (Stichopus japonicus) guthydrolysates. Journal ofAquatic Food Product Technology, 2017,26: 993-1002 (SCI IF1.020)

26. Hai-TaoWu, Wen-Gang Jin, Shi-Guang Sun, Xin-Sheng Li, Xiu-Hong Duan, YiLi,Yu-Ting Yang, Jia-Run Han, Bei-Wei Zhu*. Identification of antioxidant peptides fromprotein hydrolysates of scallop (Patinopectenyessoensis) female gonads. Eur. Food Res. Technol., 2016, 242: 713-722 (SCIIF2.366)

27. Chen-Chen Zhao, Yang Yang, Hai-Tao Wu*, Zhi-Mo Zhu,Yue Tang, Cui-Ping Yu, Na Sun, Qiang Lv, Jia-Run Han, Ao-Ting Li, Jia-Nan Yan,Yue Cha. Characterization of proteolysis in muscle tissues of sea cucumber Stichopus japonicus. Food Science and Biotechnology, 2016, 25:1529-1535 (SCI IF1.513)

 

在读学生人数

在读博士研究生5名,硕士研究生6名。


毕业学生人数

已毕业博士研究生3名,硕士研究生21名。