一、个人简介

职称：讲师

学位：博士

导师：（生物学）硕士研究生导师

      （生物与医药（食品工程））硕士研究生导师

籍贯：山东省济宁市

二、学习和工作经历

工作经历：

2021.9-至今江西师范大学，生命科学学院，讲师

学习经历：

2015.9-2021.7  江西师范大学，硕博连读，博士学位，化学生物学

2010.9-2014.7  青岛农业大学，学士学位，生物学

三、研究方向

极端条件下食品营养组分的相互作用

美拉德反应产物与肠道菌群安全相关性评估

牛奶蛋白过敏研究及改性方法探究

四、主持的项目

1. 江西省自然科学基金（20224BAB215043），乳清蛋白晚期糖基化终末产物损

伤肠道生物屏障功能的分子机制，2023-01至2025-12，10万元，主持

2. 横向课题，来源：江西富祥药业股份有限公司，微生物蛋白（人造蛋白或真菌蛋白）精深加工技术，2023.07-2027.07，300万元，主持

五、论文和专利

[1]     Shao YanHong; Zou Lin; Xiong Zihao; Su Lingxia; Tu ZongCai*; Liu Jun*. Simulated in vitro gastrointestinal digestion of β-Lactoglobulin treated by ultrasound: Detection of peptides profile and the antioxidant activity. Food research international, 2024.

[2]     Su, LingXia; Chen, Jing; Liu, Jun; Shao, YanHong*; Tu, Zongcai*. l-lysine modified whey protein isolate: Mechanism on the improvement of the gel properties and its application as model fish sausage.Food Hydrocolloids, 2023,145: 109114.

[3]     Mao JiHua; Zhang Kai; He Yingfei; Liu Jun; Shao, YanHong*; Tu, Zongcai*. Molecular structure, IgE binding capacity and gut microbiota of ovalbumin conjugated to fructose and galactose:A comparative study, International Journal of Biological Macromolecules, 2023, 234: 123640.

[4]     Wen-mei Chen, Yan-hong Shao, Zhi Wang, Jun Liu*, Zong-cai Tu*. Simulated in vitro digestion of α-lactalbumin modified by phosphorylation: Detection of digestive products and allergenicity[J]. Food Chemistry, 2022, 372, 131308. (共同一作)

[5]     Shao YanHong; Zhang Yao; Zhang Lu; Liu Jun; Tu ZongCai, Mechanism of Reduction in Allergenicity and Altered Human Intestinal Microbiota of Digested β-Lactoglobulin Modified by Ultrasonic Pretreatment Combined with Glycation., Journal of agricultural and food chemistry, 2021, 69(46): 14004-14012.

[6]     Yan-hong Shao, Yao Zhang, Min-fang Zhu, Jun Liu*, Zong-cai Tu*. Glycation of β-lactoglobulin combined by sonication pretreatment reduce its allergenic potential[J]. International Journal of Biological Macromolecules, 2020, 164, 1527-1535.

[7]     Yan-hong Shao, Yao Zhang, Jun Liu, Zong-cai Tu*. Influence of ultrasonic pretreatment on the structure, antioxidant and IgG/IgE binding activity of β-lactoglobulin during digestion in vitro[J]. Food Chemistry, 2020, 312, 126080.

[8]     Yan-hong Shao, Yao Zhang, Jun Liu*, Zong-cai Tu*. Investigation into predominant peptide and potential allergenicity of ultrasonicated β-lactoglobulin digestion products[J]. Food Chemistry, 2021, 361, 130099.

[9]     Ti-ti Wang, Wen-mei Chen, Yan-hong Shao, Jun Liu, Zong-cai Tu*. Ultrasound improved the non-covalent interaction of β-lactoglobulin with luteolin: regulating human intestinal microbiota and conformational epitopes reduced allergy risks[J], Foods, 2022, 11, 988.

[10]Jun Liu, Wen-mei Chen, Yan-hong Shao, Ying-ping Liu, Zong-cai Tu*. Improved antitumor activity and IgE/IgG–binding ability of α-Lactalbumin/β-lactoglobulin induced by ultrasonication prior to binding with oleic acid[J]. Journal of Food Biochemistry, 2020, 00, e13502.

[11]Jun Liu, Wen-mei Chen, Yan-hong Shao, Jia-li Zhang, Zong-cai Tu*. The mechanism of the reduction in allergenic reactivity of bovine α-lactalbumin induced by glycation, phosphorylation and acetylation[J]. Food Chemistry, 2020, 310, 125853.

[12]Jun Liu, Yun-hua Ye*, Yan-hong Shao, Zong-cai Tu. Observation of the structural changes of α‐lactalbumin induced by ultrasonic prior to glycated modification[J]. Journal of Food Biochemistry, 2019, 43: e13017

[13]Jun Liu, Zongcai Tu*, Yan-hong Shao, Hui Wang, Guang-xian Liu, Xiao-mei Sha, Lu Zhang, Ping Yang. Improved antioxidant activity and glycation of α-lactalbumin after ultrasonic pretreatment revealed by high-resolution mass spectrometry[J]. Journal of Agricultural and Food Chemistry, 2017, 65(47): 10317-10324.

[14]王梯梯, 王阳, 邹琳, 刘俊, 邵艳红*, 涂宗财. 超声波辅助木犀草素对β-乳球蛋白结构及致敏性的影响[J]. 食品科学, 2022, 1-12.

[15]邵艳红, 涂宗财, 耿阳, 刘俊, 王辉, 沙小梅, 张露. 超声波处理结合糖基化改性对BSA-乳糖体系乳化性质和结构的影响[J]. 食品工业科技, 2017, 38(20): 11-15+20.

[16]刘俊、涂宗财、邵艳红、陈文美、李金林、沙小梅、张露. 极端条件辅助糖基化修饰结合酶法制备低致敏性乳清蛋白的方法及制备的低致敏性乳清蛋白. 2023, 中国，2021103744761.

六、荣誉、奖励及参加学术团体的情况

1）获2023年江西省教学成果一等奖，理工科研究生“三阶四跨四提升”拔尖创新人才培养模式的探索与实践；

2）获2019年“互联网+”大学生创新创业大赛省银奖；

3）获江西省教学成果一等奖指导老师，蛋白质修饰技术消减a-乳白蛋白致敏性的分子机制。

七、  联系方式

E-mail: 18354286339@163.com