姓 名:涂勇刚
职 称:教授
导师类型:硕导、博导
学科方向:农产品加工及贮藏工程
研究领域及方向:畜产品加工与营养健康
邮 箱:tygzy1212@aliyun.com
社会兼职:畜产品加工研究会理事;江西食品科学技术学会理事
教育经历:
1. 2006.9–2009.7 南昌大学,食品科学,博士
2. 2003.9–2006.7 云南农业大学,农产品加工及贮藏工程,硕士
3. 1999.9–2003.7 南昌大学,食品科学与工程,学士
工作经历:
1. 2009.7-至今 bat365,讲师、副教授、教授
2. 2013.10-2014.9 加拿大圭尔夫大学食品系,博士后
教授课程:
本科生课程:畜产品加工学、食品工厂设计、食品科学与工程导论等。
承担课题:
先后主持国家自然科学基金项目5项,以及江西省杰出青年基金项目、江西省自然科学基金重点项目、江西省重点研发计划重点项目、江西省自然科学基金面上项目等省部级项目11项。主要在研项目:
1. 蛋品高值化加工及全资源利用关键技术研究(20232BBF60025),江西省重点研发计划-重点项目(公开竞争),2024.1-2.26.12.
2. 基于肠道菌群-SCFAs-GPRs途径的蛋黄卵磷脂调控肠道黏膜免疫功能的作用及机制研究(20224ACB205015),江西省自然科学基金重点项目,2023.1-2025.12.
3. 基于肠道菌群-SCFAs-GPRs-NLRP3途径探究蛋黄脂质缓解结肠炎的作用机制(82260642),国家自然科学基金项目,2023.1-2026.12.
论文:
以第一作者或通讯作者在Trends in Food Science & Technology、Critical Reviews in Food Science and Nutrition、Food Hydrocolloids、Food Chemistry、Journal of Agricultural and Food Chemistry等国内外食品科学领域杂志上发表SCI/EI论文90余篇,其中一区TOP论文50余篇。2023年后十篇代表性论文如下:
1. Ji’en Tan, Chunyang Deng, Yao Yao, Na Wu, Mingsheng Xu, Shuping Chen, Zhongping Yin, Yan Zhao*, Yonggang Tu*. Regulation of different copper salts on alkali-induced egg white gels: Physicochemical characteristics, microstructure and protein conformation[J]. Food Chemistry, 2024, 435: 137346.
2. Tiantian Liu, Yan Zhao, Na Wu, Shuping Chen, Mingsheng Xu, Huaying Du, Yao Yao*, Yonggang Tu*. Egg white protein-based delivery system for bioactive substances: a review. Critical Reviews in Food Science and Nutrition. 2024, 64(3):617-637.
3. Qingqing Zhang , Yan Zhao *, Yao Yao , Na Wu , Shuping Chen , Lilan Xu , Yonggang Tu * . Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A Review. Food Research International, 2024: 114114.
4. Yunpeng Wen, Lixin Tan, Shuping Chen, Na Wu, Yao Yao, Lilan Xu, Mingsheng Xu, Yan Zhao*, Yonggang Tu*. Egg yolk phosphatidylcholine alleviates DSS-induced colitis in BALB/c mice. Food & Function, 2023, 14(20): 9309-9323.
5. Yan Huang, Shuping Chen, Yao Yao, Na Wu, Mingsheng Xu, Zhongping Yin, Huaying Du, Yan Zhao*, Yonggang Tu*. Ovotransferrin Inhibits TNF-α Induced Inflammatory Response in Gastric Epithelial Cells via MAPK and NF-κB Pathway[J]. Journal of Agricultural and Food Chemistry, 2023, 71(33): 12474-12486
6. Ji'en Tan, Chunyang Deng, Yao Yao, Na Wu, Huaying Du, Mingsheng Xu, Shuping Chen, Yan Zhao*, Yonggang Tu*. Effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white[J]. Food Chemistry, 2023, 404: 134756.
7. Yan Huang, Shuping Chen, Yao Yao, Na Wu, Mingsheng Xu, Huaying Du, Yan Zhao*, Yonggang Tu*. Ovotransferrin alleviated acute gastric mucosal injury in BALB/c mice caused by ethanol. Food & Function, 2023, 14(1): 305-318.
8. Yuyu Wang, Shuping Chen, Yao Yao, Na Wu, Mingsheng Xu, Zhongping Yin, Yan Zhao*, Yonggang Tu*. Effects of citric acid crosslinking on the structure and properties of ovotransferrin and chitosan composite films. International Journal of Biological Macromolecules, 2023, 229: 268-281.
9. Xiaojuan Xin, Wei Qiu, Hui Xue, Guowen Zhang, Hui Hu, Yan Zhao*, Yonggang Tu*. Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure[J]. Ultrasonics Sonochemistry, 2023, 97: 106442.
10. Hui Xue, Tianfeng Han, Guowen Zhang, Xiaobo Hu, Ruiling Li, Huilan Liu, Rui Li, Yonggang Tu*, Yan Zhao*. Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation [J]. Food Hydrocolloids , 2023, 140: 108589.
著作与教材:
1. Yonggang Tu, Yan Zhao. Inorganic elements in preserved egg. In: Patricia Y. Hester, eds. Egg innovations and strategies for improvements. London: Academic Press, 2017, 427-434.
2. 涂勇刚, 饶玉林, 王建永主编. 禽肉加工新技术. 北京:中国农业出版社, 2013.
授权专利:
1. 涂勇刚,李媛,赵燕,徐明生,姚瑶,吴娜. QGK 三肽及其应用. 202110681894.5
2. 涂勇刚,李媛,赵燕,徐明生,姚瑶,吴娜CTV 三肽及其应用ZL 202110682012.7.
3. 涂勇刚,李媛,赵燕,徐明生,姚瑶,吴娜ANK 三肽及其应用 ZL 202110682017.X.
4. 涂勇刚, 邓艳梅,赵燕,徐明生,姚瑶,吴娜, 一种咸蛋清酶解物软糖及其制备方法. 中国发明专利, ZL 202010265386.4
5. Yonggang Tu, Shuzheng Wang, Yan Zhao, Mingsheng Xu, Mengya Zhang. Preserved Egg Protein Source Anti-Inflammatory Peptide Beverage And Preparation Method Thereof, 2020100883, 澳大利亚
6. 涂勇刚, 王淑珍, 赵燕, 徐明生, 张梦雅. 一种皮蛋蛋白源性抗炎肽饮料及其制备方法. 中国发明专利, ZL201710368136.1
获奖情况:
1. 涂勇刚,赵燕,吴娜,徐明生,姚瑶,胡晓波,谌淑平,杜华英,王文君,李锐,罗蝉,薛辉,谭继恩,徐丽兰,聂旭亮. 传统蛋制品品质提升与副产物高值化利用关键技术及产业化应用,中国商业联合会科学技术奖一等奖,2023.
2. 涂勇刚,赵燕,吴娜,徐明生,姚瑶,胡晓波,谌淑平,杜华英,王文君,李锐. 传统腌制蛋绿色加工关键技术与应用,江西省科技进步奖二等奖,2023.
3. 涂勇刚,赵燕,徐明生,姚瑶. 皮蛋品质形成机制与质量控制. 江西省自然科学三等奖, 2020.
荣誉情况:
1. 《畜产品加工学》国家级“线上线下混合式一流课程”负责人
2. 农产品加工及贮藏工程省级高水平教学团队负责人
3. 江西省井冈学者特聘教授
4. 第三届“中国蛋品加工业十大杰出人物”
5. 首届“中国蛋品加工业十大杰出青年”
6. 江西省杰出青年人才资助计划项目获得者
7. bat365中文官方网站2013-2016年度优秀共产党员