杨栋 - 中国农业大学 - 食品科学与营养工程学院

个人简介

教育经历 (Education) 2004-2008西安交通大学 Xi’an Jiaotong University，生物工程学士 B.S. in Biological Engineering 2008-2014马里兰大学University of Maryland College Park, 生物化学博士 Ph.D. in Biochemistry 工作经历 (Position) 2014-2016耶鲁大学 Yale University，分子生物物理与生物化学博士后 Post-Doctoral Associate, Molecular Biophysics and Biochemistry 2016.09-今，中国农业大学食品与营养工程学院 “优秀人才”引进 FSNE-CAU 学术兼职(Academic Activities) Food Chemistry: Molecular Sciences客座编辑编委 Frontiers of Agricultural Science and Engineering 编委《轻工学报》编委 Critical Reviews in Food Science & Nutrition, Journal of Agricultural and Food Chemistry, LWT-Food Science and Technology, RCS Advances等二十余种国内外期刊审稿人奖励奖项(Awards) 2014 Sampugna/Keeney Travel Award, 马里兰大学化学与生物化学系 2014 Distinguished Graduate Student Teacher, 马里兰大学 2016 Excellent Poster Prize in The 6th Annual Conference of Chinese Crystallographic Society 2018教学基本功比赛二等奖，中国农业大学食品科学与营养工程学院 2018中国农业大学本科生“百篇优秀毕业论文”优秀指导教师奖 2019中国农业大学本科生“百篇优秀毕业论文”优秀指导教师奖 2019年北京市大学生生物学奇思妙想竞赛中国农业大学三等奖指导教师 2019年中国农业大学优秀班主任 2019中粮创新创业大赛北京赛区一等奖指导教师 2021中国农业大学创新创业大赛创新竞赛一等奖指导教师

研究领域

食品生物化学：利用分子生物学（分子克隆、基因突变等）、生物化学（蛋白质表达与纯化、酶学表征）、生物物理和结构生物学（荧光共聚焦、荧光能量共振转移、光钳、等温量热、圆二光谱、核磁波谱、x-射线晶体衍射等）研究手段，对食品品质和功能相关大分子展开性质和结构学上的研究： 1) 面团流变特性相关分子：研究面团流变特性的分子基础，麦谷蛋白之间氧化交联反应及其在分子伴侣催化下面筋网络形成过程 2) 益生菌性质研究：益生菌利用食物纤维作为碳源利用的分子基础，及其粘附于肠道并定殖的机制研究 3) 食品功能分子研究：多种主食中多糖成分、果蔬来源食物纤维对不同益生菌的增殖作用和健康价值；黄酮类分子对人体健康的作用分子机制

近期论文

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Peixuan Yu, Feng Zhou, and Dong Yang. Curdlan conformation change during its hydrolysis by multi-domain β-1,3-glucanases. Food Chemistry, 2019, 287, 20-27. Chunfei Zhao, Ziyue Luo, Mingze Li, Jihui Gao, Zhongxin Liang, Siyuan Sun, Xi Wang, and Dong Yang. Wheat protein disulfide isomerase improves bread properties via different mechanisms. Food Chemistry, 2020, 315, 126242 Jihui Gao, Peixuan Yu, Hongrui Liang, Jiahui Fu, Ziyue Luo, and Dong Yang. The wPDI Redox Cycle Coupled Conformational Change of the Repetitive Domain of the HMW-GS 1Dx5-A Computational Study. Molecules, 2020, 25, 4393. Yi Li, Jiahui Fu, Qun Shen and Dong Yang. High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities. Int. J. Mol. Sci., 2021, 22, 184. Jiahui Fu, Jihui Gao, Zhongxin Liang and Dong Yang. PDI-Regulated Disulfide Bond Formation in Protein Folding and Biomolecular Assembly. Molecules, 2021, 16, 171. Zhongxin Liang, Hongrui Liang, Yizhan Guo and Dong Yang. Cyanidin 3-O-galactoside: A Natural Compound with Multiple Health Benefits. Int. J. Mol. Sci., 2021, 22, 2261. Yizhan Guo, Chunfei Zhao, Peixuan Yu, Jihui Gao, Zhongxin Liang, Ruiyang Ji, Haolan Du, Jiahui Fu, Jianfen Liang and Dong Yang. Molecular basis of sodium chloride dominated glutenin interaction and bread properties. LWT., 2021, 111011. Jihui Gao, Haolan Du, Zekun Zhou, Zhongxin Liang, Hongrui Liang, PeiAo Zhang, Xue Wei, Shujun Liu, Linglin Fu, Yanbo Wang, Huilian Che, Wentong Xue, Fengjiao Xin and Dong Yang. Thermal and acidic treatments of gluten epitopes affect their recognition by HLA-DQ2 in silico. Frontiers in Nutrition, 2021, 8:647750. Fengrui Zhang, Jun Zheng, Zeyu Li, Zixuan Cai, Fengqiao Wang and Dong Yang. Purification, Characterization, and Self-Assembly of the Polysaccharide from Allium schoenoprasum. Foods, 2021, 10, 1352. PeiAo Zhang, Yi Li, Tianyi Wang, Zixuan Cai, Haiyan Cao, Huiying Zhang, Yubin Cao, Bo Chen, and Dong Yang. Statistics on the bioactive anthocyanin/proanthocyanin products in China online sales. Food Science & Nutrition, 2021, 9(10):5428-5434. Zhongxin Liang, Jihui Gao, Peixuan Yu, and Dong Yang. History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers. Critical Reviews in Food Science and Nutrition, 2021, 26:1-17. Zixuan Cai, Xin Meng, Dennis Nyirenda, Wilson Mandala, Xiaoyun Li, and Dong Yang. Acceptability of Vegetable Fortified Ugali in Sub-Saharan Africa. Nutrients, 2021, 13, 3405. PeiAo Zhang, Jihui Gao, Huilian Che, Wentong Xue, and Dong Yang. Molecular Basis of IgE-Mediated Shrimp Allergy and Heat Desensitization. Nutrients, 2021, 13, 3397. Yanping Wang, Jingxian Fu, and Dong Yang. In Situ Stability of Anthocyanins in Lycium ruthenicum Murray. Molecules, 2021, 26, 7073. Jihui Gao, Yizhan Guo, Rongrong Yan, Jianfen Liang, and Dong Yang. Mechanism differences between reductive and oxidative dough rheology improvers in the formation of 1D and 3D gluten network. Biomaterials, 2021, 280, 121275. 傅景贤，高吉慧，梁中信，车会莲，薛文通，杨栋. 利用酸面团降低面包中致乳糜泻因子的研究进展. 食品安全质量检测学报, 2020, 11, 12. 张培澳，高吉慧，纪瑞阳，车会莲，薛文通，杨栋. 中国典型水果过敏原蛋白研究进展. 食品安全质量检测学报, 2021, 12, 13.