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食品酶制备及应用的基础研究

食品酶制备及应用的基础研究
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  • 批准号:31425020
  • 批准年度: 2014年
  • 学科分类:食品酶学(C200201) |
  • 项目负责人:吴敬
  • 负责人职称:教授
  • 依托单位:江南大学
  • 资助金额:400万元
  • 项目类别:国家杰出青年科学基金
  • 研究期限:2015年01月01日 至 2019年12月31日
  • 中文关键词: 食品
  • 英文关键词:暂无数据

项目摘要

中文摘要

申请人主要从事食品酶基因鉴定、功能改造以及高效制备的基础研究,近年来取得了系列颇具创新性的研究成果:阐明了环糊精葡萄糖基转移酶亚家族酶功能多样性的分子机制,定向改造了酶的转糖基特异性,提出了蛋白合成与转运的动态平衡理念,实现了酶的高效跨膜分泌;破译了细菌角质酶基因,通过结构域融合提升了酶的催化效率,采用一步介导式表达策略,实现了酶高效制备。近五年共发表SCI论文55篇(通讯作者29篇,共同通讯作者13篇),以通讯作者发表的SCI论文最高影响因子为9.599。SCI论文近五年被SCI论文他引共计303次,单篇引用最高44次。主编教材1部,出版专著1本。以第一发明人获授权发明专利19项并公开国内发明专利27项(其中国际发明专利2项)。获教育部高等学校科技进步一等奖(排名第1)。入选科技部中青年科技创新领军人才(公示结束),教育部新世纪优秀人才支持计划,获全国优秀科技工作者称号。

英文摘要

The applicant’s work focuses on the development of basic theories and key technologies for gene identification, functional reconstruction and high-yield production of important enzymes utilized in food industry. The major achievements in recent years include: elucidated the molecular mechanism of the functional diversity of cyclodextrin glucanotransferases, designed and reconstructed the enzymes with desired specificity, introduced a concept about dynamically balancing the synthesis and translocation for secretory proteins, which allowed their high efficient secretion; identified the first encoding gene of the bacterial cutinase, improved the catalytic efficiency through chimeric domain fusion, achieved high yield preparation of the enzyme based on an expression strategy of one-step mediation. In the past five years, the applicant has published 55 papers collected by SCI (corresponding author 29, co-corresponding author 13). The highest impact factor of the journal for a paper with the applicant as the corresponding author is 9.599. These papers were cited 303 times in total by other publications in SCI indexed journals, and one of them was cited 44 times. The applicant has chief-edited 2 scientific books. As the first inventor, the applicant obtained 19 authorized patents and applied 27 patents in the opening phase (2 international). The applicant received the First Prize of Progress in Science and Technology awarded by the Ministry of Education (ranking No.1). Moreover, the applicant was elected to the Young Scientific and Technological Innovation Leader program by the Ministry of Science and Technology and the Excellent Talents in New Century Program by the Ministry of Education, and received the National Outstanding Researcher in Science and Technology Award.

评估说明

    国家自然科学基金项目“食品酶制备及应用的基础研究”发布于爱科学iikx,并永久归类于相关科学基金导航中,仅供广大科研工作者查询、学习、选题参考。国科金是根据国家发展科学技术的方针、政策和规划,以及科学技术发展方向,面向全国资助基础研究和应用研究,发挥着促进我国基础研究源头创新的作用。国科金的真正价值在于它能否为科学进步和社会发展带来积极的影响。

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