佟平 - 南昌大学 - 食品学院

个人简介

佟平，女，博士，副研究员，南昌大学食品学院硕导。江西食品科学技术学会理事，中国研究型医院学会过敏医学专业委员会食物过敏学组首届委员，中国营养学会会员，中国畜产品加工研究会会员，欧洲过敏与临床免疫学会会员，南昌大学“215人才工程”赣江青年学者，江西省工信委禽蛋加工企业技术中心专家委员会委员，南昌市禽蛋加工工程技术研究中心专家委员会委员，国际期刊EuropeanFoodResearchandTechnology等杂志的审稿人。美国佐治亚大学博士后，日本冈山县大学访问学者。2012年2月起在南昌大学食品科学与技术国家重点实验室工作，目前主持完成国家自然科学基金、江西省重点研发项目、江西省自然基金、江西省科技支撑计划项目、食品科学与技术国家重点实验室青年研究基金各1项，作为骨干参与完成科技部“863”计划重点项目、科技部国际合作计划各1项，参与在研国家自然科学基金项1项，参与完成省部级项目等6项。发表论文60余篇，其中SCI论文39篇，获批国家发明专利16件，获得2014年江西省科技进步二等奖。获得“第二届中国蛋品加工业杰出青年”称号。讲授课程承担本科生课程：蛋白质组学、食品保藏原理、食品质量控制与管理、食品生物技术实验承担研究生课程：现代生化与免疫技术、现代分子免疫学技术、生物化学与分子生物学实验技术学术成就主持完成国家自然科学基金、江西省重点研发项目、江西省自然基金、江西省科技支撑计划项目、食品科学与技术国家重点实验室青年研究基金各1项，作为骨干参与完成科技部“863”计划重点项目、科技部国际合作计划各1项，参与在研国家自然科学基金项1项，参与完成省部级项目等6项。发表论文60余篇，其中SCI论文39篇，获批国家发明专利16件，获得2014年江西省科技进步二等奖。获得“第二届中国蛋品加工业杰出青年”称号。承担课题 1、国家自然科学基金项目：基于热加工单元操作控制鸡蛋羹致敏性的研究（31301524，2014.1-2016.12），主持 2、江西省重点研发计划项目：低致敏蛋清活性肽的制备关键技术与应用（20161BBG70062，2016.1-2018.12），主持 3、食品科学与技术国家重点实验室青年研究基金：不同基质对戚风蛋糕中鸡蛋过敏原致敏性的影响（SKLF-QN-201514,2015.1-2016.12），主持 4、江西省自然科学基金：酶交联对鸡蛋卵白蛋白致敏性的影响（20142BAB214001，2014.1-2016.12），主持 5、江西省科技支撑计划项目：热加工控制鸡蛋卵转铁蛋白过敏原性的关键技术与应用（20122BBG70170-2，2012.1.-2013.12），主持

研究领域

食物营养与安全，食物过敏，分子营养，固有免疫，细胞通路，蛋品加工

近期论文

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

[1]PingTong,ShuguangChen,JinyanGao,XinLi,ZhihuaWu,AnshuYang,HongbingChen.Caffeicacid-assistedcross-linkingcatalyzedbypolyphenoloxidasedecreasestheallergenicityofovalbumininaBalb/cmousemodel.FoodandChemicalToxicology,2018,111,275-283. [2]KeLiu,ShuguangChen,HongbingChen,PingTong*,JinyanGao.Cross-linkedovalbumincatalyzedbypolyphenoloxidase:Preparation,structureandpotentialallergenicity.InternationalJournalofBiologicalMacromolecules,2018,107:2057-2064. [3]PingTong,LinGao,JinyanGao,XinLi,ZhihuaWu,AnshuYang,HongbingChen.Iron-inducedchelationalleviatesthepotentialallergenicityofovotransferrininaBALB/cmousemodel[J].NutritionResearch,2017,47:81-89. [4]PingTong,JinyanGao,HongbingChen,XinLi,YinZhang,ShanJian,HarryWichers,ZhihuaWu,AnshuYang,FahuiLiu.EffectofHeatTreatmentonthePotentialAllergenicityandConformationofEggAllergenOvotransferrin[J].FoodChemistry,2012,131(2):603-610. [5]PingTong,JinyanGao,HongbingChen,XinLi,YinZhang,ShanJian.PreparationandImmunologicalReactionsofaPurifiedEggAllergenOvotransferrin.InternationalJournalofFoodProperties,2014,17(2):293-308. [6]BowenTang,PingTong,KathyS.Xue,PhillipL.Williams,Jia-ShengWang,LiliTang.High-throughputassessmentoftoxiceffectsofmetalmixturesofcadmium(Cd),lead(Pb),andmanganese(Mn)innematodeCaenorhabditiselegans.Chemosphere,2019,234:232-241.doi:10.1016/j.chemosphere.2019.05.271. [7]LiXin,MaXin,XiaoNa,LongWei,WuYong,TongPing,ChenHongbing.ChangeinChemicalCompositionofSimmentalCrossbredCattleMilkImproveditsPhysicochemical,Nutritional,andProcessedProperties.JFoodSci,2019,84(6):1322-1330. [8]ZhangYing,WuZhihua,LiKun,LiXin,YangAnshu,TongPing,ChenHongbing.Allergenicityassessmentonthermallyprocessedpeanutinfluencedbyextractionandassessmentmethods.FoodChem.2019,281:130-139. [9]ZhuJierui,DengHan,YangAnshu,WuZhihua,LiXin,TongPing,ChenHongbing.Effectofmicrobialtransglutaminasecross-linkingonthequalitycharacteristicsandpotentialallergenicityoftofu.FoodFunct.2019[Epubaheadofprint] [10]XiaJiaheng,ZuQinqin,YangAnshu,WuZhihua,LiXin,TongPing,YuanJuanli,WuYong,FanQingsheng,ChenHongbing.Allergenicityreductionandrheologypropertyoflactobacillus-fermentedsoymilk.JSciFoodAgric.2019.[Epubaheadofprint] [11]AnshuYang,JingBai,JiahengXia,YuqingGong,JunyuHui,ZhihuaWu,XinLi,PingTong,HongbingChen.StructureChangesinRelationtoDigestibilityandIgE-BindingofGlycininInducedbypH-ShiftingCombinedwithMicrobialTransglutaminase-MediatedModification.FoodBiophysics,2019,14(3):269–277 [12]AnshuYang,HanDeng,QinqinZu,JunLu,ZhihuaWu,XinLi,PingTong,HongbingChen.StructurecharacterizationandIgE-bindingofsoybean7Sglobulinafterenzymaticdeglycosylation.InternationalJournalofFoodProperties,2018,21(1):171-182. [13]XuejiaoChang,ZhihuaWu,RuifangZhao,YingZhang,XinLi,AnshuYang,PingTong,HongbingChen.AnalysisonMTGasecatalysedcross-linkedproductsofArah2:structureandimmunoreactivity.FoodandAgriculturalImmunology,2018,29(1),1197–1208. [14]ShengfaHe,XinLi,JinyanGao,PingTong,HongbingChen.DevelopmentofaH2O2-sensitivequantumdots-basedfluorescentsandwichELISAforsensitivedetectionofbovineβ-lactoglobulinbymonoclonalantibody.JSciFoodAgric,2018,98(2):519-526. [15]Wu,Zhihua(*)，Zhao,Ruifang，Ren,Linmei，Li,Xin，Yang,Anshu，Tong,Ping，Chen,Hongbing(*).ModificationofthereactionsystemofArah2catalyzedbyMTGase:Productsandreactionconditionsanalysis.JournalofFoodProcessingandPreservation,2018,42(2):13422-13422. [16]AnshuYang,LinglingZuo,YoufeiCheng,ZhihuaWu,XinLi,PingTong,HongbingChen.Degradationofmajorallergensandallergenicityreductionofsoybeanmealthroughsolid-statefermentationwithmicroorganisms.FoodFunction.2018,9(3):1899-1909. [17]ShengfaHe,XinLi,YongWu,ShandongWu,ZhihuaWu,AnshuYang,PingTong,JuanliYuan,JinyanGao,HongbingChen.Anovelsandwichenzyme-linkedimmunosorbentassaywithcovalentlyboundmonoclonalantibodyandgoldprobeforsensitiveandrapiddetectionofbovineβ-lactoglobulin.AnalBioanalChem,2018,410(16):3693-3703. [18]XiaojuanMa,JinyanGao,PingTong,XinLi,HongbingChen.TrackingthebehaviorofMaillardbrowninginlysine/arginine-sugarmodelsystemsunderhighhydrostaticpressure.JournaloftheScienceofFoodandAgriculture,2017,97(15):5168-5175. [19]AnshuYang,CaiyunLong,JiahengXia,PingTong,YoufeiCheng,YanWang,HongbingChen.EnzymaticcharacterizationoftheimmobilizedAlcalasetohydrolyzeeggwhiteproteinforpotentialallergenicityreduction.JSciFoodAgric,2017,97(1):199-206. [20]ShengfaHe,XinLi,JinyanGao,PingTong,HongbingChen.DevelopmentofsandwichELISAfortestingbovineβ-lactoglobulinallergenicresiduesbyspecificpolyclonalantibodyagainsthumanIgEbindingepitopes.FoodChemistry,2017,227:33-40. [21]ZhihuaWu,KunLi,ShaodeZhan,PingTong,XinLi,AnshuYang,HongbingChen.PurificationofantibodyagainstArah2byahomemadeimmunoaffinitychromatographycolumn.PrepBiochemBiotechnol.2017,47(8):841-846. [22]ZhihuaWu,JunLian,RuifangZhao,KunLi,XinLi,AnshuYang,PingTong,HongbingChen.Arah2cross-linkingcatalyzedbyMTGasedecreasesitsallergenicity.FoodFunction.2017,8(3):1195-1203. [23]ZhihuaWu,YingZhang,JunLian,RuifangZhao,KunLi,PingTong,XinLi,AnshuYang,HongbingChen.DevelopmentofimmunoaffinitychromatographicmethodforArah2isolation.ProteinExprPurif.2017,131:85-90. [24]YangHui,LiXin,GaoJinyan,TongPing,*YangAnshu,ChenHongbing.Germination-AssistedEnzymaticHydrolysisCanImprovetheQualityofSoybeanProtein.JournalofFoodScience,2017,82(8):1814-1819. [25]YangAnshu,XiaJiaheng,GongYuqing,DengHan,WuZhihua,LiXin,TongPing,*ChenHongbing.Changesinthestructure,digestibilityandimmunoreactivitiesofglycinininducedbythecross-linkingofmicrobialtransglutaminasefollowingheatdenaturation.InternationalJournalofFoodScienceandTechnology,2017,52(10):2265-2273. [26]JuanliYuan,ChunyanZhou,JinyanGao,JingjingLi,FenglianYu,JunLu,XinLi,XiaozhongWang,PingTong,ZhihuaWu,AnshuYang,YonghongYao,SarahNadif,HengShu,XuJiang,YujieWu,LuudGilissen,HongbingChen.PrevalenceofCeliacDiseaseAutoimmunityAmongAdolescentsandYoungAdultsinChina.ClinGastroenterolHepatol,2017,15(10):1572-1579. [27]YangAnshu(*),ChengFenfen,TongPing,ChenHongbing(*).Effectofteapolyphenolandnisinonthequalityoftortoise(Trachemysscriptaelegans)meatduringchilledstorage.JournalofFoodProcessingandPreservation,2017,41(6):e13308,1-8. [28]XinLi,ShuilinYuan,MeijiaHuang,JinyanGao,ZhihuaWu,PingTong,AnshuYang,HongbingChen.IdentificationofIgEandIgGepitopesonnativeBosd4allergenspecifictoallergicchildren.FoodFunction,2016,7(7):2996-3005. [29]ZhihuaWu,JunLian,YuanlongHan,NinglingZhou,XinLi,AnshuYang,PingTong,HongbingChen.CrosslinkingofpeanutallergenArah2bypolyphenoloxidase:digestibilityandpotentialallergenicityassessment.JSciFoodAgric,2016,96(10):3567-3574. [30]ZhihuaWu,NinglingZhou,FaqianXiong,XinLi,AnshuYang,PingTong,RonghuaTang,HongbingChen.AllergencompositionanalysisandallergenicityassessmentofChinesepeanutcultivars.FoodChemistry,2016,196:459-65. [31]HeShengfa,LiXin,GaoJinyan,TongPing,LuJun,*Chen,Hongbing.Preparation,immunologicalcharacterizationandpolyclonalantibodydevelopmentforrecombinantepitopetandemderivedfrombovine–lactoglobulin.FoodandAgriculturalImmunology,2016,27(6):806-819. [32]MaiYamamoto,TakashigeKashimoto,YukihiroYoshimura,NaoTachibana,ShihoKuroda,YoshikoMiki,SouKitabayashi,PingTong,JianboXiao,KoichiTanaka,HiroshiHamamoto,KazuhisaSekimizu,KoichiroYamamoto.AsilkworminfectionmodeltoinvestigateVibriovulnificusvirulencegenes.MolMedRep,2016,14(5):4243-4247. [33]LiWenying,LiXiaofei,*WuZhihua,LiXin,YangAnshu,TongPing,Chen,Hongbin.QuantitativeDeterminationofbeta-caroteneAidedbyHexane/EthanolExtraction.JournaloftheChemicalSocietyofPakistan,2016,38(6):1263-1266. [34]NinglingZhou,WenyingLi,ZhihuaWu,XinLi,AnshuYang,PingTong,HongbingChen.Sequentialextractions:Anewwayforproteinquantification-datafrompeanutallergens.AnalBiochem,2015,484:31-36. [35]ZhihuaWu,FeiYan,XiaonanWei,XinLi,PingTong,AnshuYang,RonghuaTang,HongbingChen.PurificationandrecombinantexpressionofmajorpeanutallergenArah1.PrepBiochemBiotechnol,2015,45(5):438-446. [36]Xiao-juanMa,Jin-yanGao,PingTong,HuiYang,QinqinZu,Hong-bingChen.EffectsofMaillardreactionconditionsoninvitroIgGbindingcapacityofovalbuminusingresponsesurfacemethodology,foodandagriculturalimmunology,2015,26(6):835-847. [37]JinjuWu,JinyanGao,HongbingChen,XiaoLiu,WeiCheng,XiaojuanMa,PingTong.Purificationandcharacterizationofpolyphenoloxidasefromagaricusbisporus[J].InternationalJournalofFoodProperties,2013,16(7):1483-1493. [38]XinLi,HongbingChen,PingTong,XuefangWen.Epitopemappingofbuffalobeta-lactoglobulinagainstrabbitpolyclonalantibodyfollowingphagedisplaytechnique.JournalofFoodBiochemistry,2012,36(1):56-65. [39]ChunqiuHu,HongbingChen,JinyanGao,ChunpingLuo,XiaojuanMa,PingTong.High-pressuremicrofluidisation-inducedchangesintheantigenicityandconformationofallergenArah2purifiedfromChinesepeanut.JournaloftheScienceofFoodandAgriculture,2011,91(7):1304-1309. [40]陈红兵，杨皞，高金燕，佟平*.微波处理条件对蛋清结构和IgG结合能力的影响.农业机械学报,2019,50(7):355-361.EI [41]操强，高金燕，陈红兵，周文化，佟平*.蛋清抗氧化肽微胶囊化及其缓释性能.南昌大学学报(工科版)，2018，40(4):335-342． [42]刘珂，熊丽姬，高金燕，陈红兵，佟平*.热加工对鸡蛋中4种主要过敏原结构的影响，食品科学,2017,38(23):51-58.EI [43]叶钰，高金燕，陈红兵，佟平*.超声波加工对蛋清蛋白质结构和凝胶特性的影响，食品科学,2018，39(21):45-52.EI [44]佟平，胡艳连，高金燕，李欣，杨安树，吴志华，陈红兵.过敏组学的研究概况及其在食物过敏中的应用.食品工业科技,2014,35(14):381-384. [45]佟平，高金燕，陈红兵，李欣，简姗，张银.鸡蛋卵转铁蛋白过敏原B细胞线性表位的预测研究.食品科学,2011,32(17):225-229. [46]佟平，陈红兵.一步层析法分离高纯度蛋清过敏原卵转铁蛋白.食品工业科技，2010,31(6):100-102. [47]佟平，高金燕，郭小英，陈红兵.高效特异的鸡蛋过敏原卵转铁蛋白多克隆抗体的制备[J].食品科学,2009,30(21):214-216. [48]佟平，高金燕，陈红兵.鸡蛋清中主要过敏原研究进展[J].食品科学，2007，28(8):565-568. [49]刘珂，高金燕，袁锦，陈红兵，佟平*,动静态光散射技术在蛋白质研究中的应用进展，高分子通报，2016，12:16-21. [50]袁锦，周煌，佟平，吴志华，陈红兵，高金燕*.鸡蛋过敏原卵转铁蛋白标准物质候选物的研究.食品工业科技,2017,4:342-347. [51]汪吴晶，佟平，陈红兵，高金燕．鸡蛋中卵白蛋白和溶菌酶相互作用对其结构和致敏性的影响[J/OL]．食品科学.已接收. [52]罗燕，佟平，彭婷婷，袁娟丽*，高金燕.三种蛋清过敏原蛋白的活性及其活性肽的研究进展.食品工业科技,2015,20(36):396-399. [53]熊丽姬，佟平，肖娜，陈红兵.基于液相色谱-质谱联用技术检测食物过敏原研究进展.食品工业科技,2014，35(21):274-278. [54]肖娜，刘育颖，刘熙文，佟平，周煌，冯彦娟，金元宝，高金燕.鸡蛋过敏原表位研究进展.食品工业科技,2016,3:394-399. [55]肖娜，佟平，熊丽姬，陈红兵，高金燕.GPC/SEC与激光光散射联用技术在食物蛋白中的应用研究.食品工业科技,2014,35(4):384-387. [56]郑颖，方卿颖，佟平，陈红兵，高金燕.蛋清活性肽的研究进展,食品工业科技,2016,37(18):396-400. [57]邹丽，李欣，佟平，高金燕，陈红兵.欧盟、澳大利亚和新西兰食物过敏原标识管理及对我国启示.食品工业科技,2016,37(4):365-369. [58]游义娇，佟平，袁娟丽，陈红兵，高金燕.食物蛋白质体外消化模型研究进展.食品工业科技,2017,38(06):381-385. [59]何圣发，陈红兵，武涌，李欣，佟平，高金燕.食物过敏原构象性表位预测技术的研究进展.食品科学,2013,34(14):314-318. [60]周煌，杨安树，佟平，袁角建，陈红兵，高金燕.食物过敏原标准物质的研究进展[J].食品工业科技,2012,33(23):438-442. [61]冯彦娟，袁娟丽，佟平，陈红兵，高金燕.大豆过敏原的检测方法研究进展[J].食品科学,2012,33(23):365-369. [62]李慧慧，佟平，高金燕.降低鸡蛋致敏性的加工方法研究进展,食品安全质量检测学报，2017,8(4):1099-1103. [63]简姗，佟平，高金燕，陈红兵.加工对鸡蛋过敏原的影响[J].食品科学,2010,31(17):433-437. [64]张银，佟平，麻小娟，李欣，陈红兵.热加工及超高压处理对卵白蛋白抗原性的影响[J].食品科学,2010,31(19):250-253.