姚坤，男，1990年9月，2020年9月獲得華南理工大學食品科學與工程博士學位，主攻方向植物乳桿菌調節免疫及改善腸道菌群的研究，2020年12月任職於宿州學院生物與食品學院。
基本介紹
- 中文名：姚坤
- 畢業院校：華南理工大學
- 學位/學歷：博士
人物經歷,主要成就,
人物經歷
姓名：姚坤
學位：博士
職稱：助教
研究方向：益生菌，組學，免疫學，腸道菌群，蛋白多肽
主要成就
2.承擔項目
（1）宿州學院（博士啟動基金，主持）
植物乳桿菌與低聚果糖結合改善腸道免疫及菌群益生機理的研究
（2）宿州學院（校企合作，主持）
小麥蛋白肽脫苦工藝的研究 （全面負責）安徽省瑞康食品生物科技有限公司
酵母菌發酵法對小麥蛋白多肽肽渣脫苦工藝最佳化的研究 安徽省瑞康食品生物科技有限公司
鹼性蛋白酶與風味蛋白酶製備小麥蛋白多肽的研究 晥神麵製品有限公司
微生物發酵法水解木質素製備小分子糖的研究 鶴山市新的生物製品有限公司
3.代表性學術論文
(1) Dong-mei Liu*, Kun Yao, Jia-hui Li,Li-na Sun,Yan-yan Huang,Charles S. Brennan, Si-min Chen, Shan Zhao, Hui Wu, Xin-An Zeng, Margaret Brennan. The effect of ultraviolet modification of Acetobacter xylinum (CGMCC No.7431) and the use of coconut milk on the yield and quality of bacterial celluloseInternational Journal of Food Science and Technology 2019.6 54(11)3099-3108
(2) Kun Yao, Quanxing Zhou, Si-min Chen, Dong-mei Liu*, KunYuan,Hui Wu. Comparative proteomics of the metabolic pathways involved in L-lactic acid production in Bacillus coagulans BCS13002 using different carbon sources. LWT-Food Science and Technology 2019. 11（116）108445.
(3) Kun Yao, Liu Dong mei*. Detection of nitrite degradation by Lactobacillus plantarum DMDL9010 through the anaerobic respiration electron transport chain using proteomic analysis. International Journal of Food Science and Technology 2020. 9 doi: 10.1111/ijfs.14777 .
(4) Yanyan Huang, Shan Zhao, Kun Yao, Dongmei Liu*. Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from Lactarius volemus Fr. using three probiotics. International Journal of Dairy Technology 2019.10(73)1 DOI: 10.1111/1471-0307.12653.
(5) Kun Yao, Liu Dong mei*. Gelatinized and hydrolyzed corn starch is a cost-effective carbon source with higher production of L-lactic acid by Bacillus coagulans compared with glucose. International Journal of Food Science and Technology.
(6)Zhanmei Jiang*, Kun Yao, Xiangying Yuan, Zhishen Mu, Zengli Gao, Juncai Houa and Lianzhou Jiang.Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate. Journal of the Science of Food and Agriculture. 98(2017) 1522-1529.
(7) Kun Yao, Yu Xia, Nan Yang, Zhishen Mu, Zengli Gao, Lianzhou Jiang, Zhanmei Jiang*. Influence of Ultrasonic Power and Ultrasonic Time on the Physicochemical and Functional Properties of Whey Protein Isolate. International Journal of Food Engineering, 2019. 2 DOI: 10.1515/ijfe-2017-0370
(8) Zhanmei Jiang*, Xiangying Yuan, Kun Yao, Xueyan Li, Xinliu Zhang, Zhishen Mu, Lianzhou Jiang, Juncai Hou. Laccase-aided modification: Effects on structure, gel properties and antioxidant activities of a-lactalbumin. LWT - Food Science and Technology 80 (2017) 355-363
