杨瑞金(杨瑞金：江南大学教授、博士生导师)

杨瑞金

杨瑞金，男，1964年8月生，汉族，江西瑞金市人，无锡轻工大学食品科学博士，江南大学教授、博士生导师。主要从事食品生物技术和食品化学研究。

正文

杨瑞金

1964年生。现任江南大学食品学院副院长、教授、博士生导师，是食品酶学方向学科带头人。

任职情况

同时兼任江南大学中国粮油控股有限公司产业发展战略研究中副主任、江苏省高校青蓝工程中青年学术带头人、国家发展改革委员会产业司轻纺工业专家、中国食品科技学会果蔬加工分会常务理事、中国农学会农产品贮藏加工分会理事、《中国甜菜糖业》编委会编委、Journal of Agricultural and Food Chemistry, Journal of Food Science, Food 化学, European Food Research and Technology，Journal of Membrane Science, International Journal of Food Science \u0026 Technoology等国际食品学术期刊审稿人。

所获荣誉

1998年在江南大学获得工学博士学位后留校工作。2002年赴美国俄亥俄州立大学食品科技系担任高级访问学者，2008年被推选为江苏省“青蓝工程”中青年学术带头人同时受聘于美国农业部东部研究中心担任高级访问学者。 2009年被评选为杭州市钱江特聘专家。2010年被评选为无锡市有突出贡献中青年专家，2012年获得第十届“江苏省优秀科技工作者”荣誉称号。

研究项目

近年来围绕食品生物技术、食品非热加工、食品分离技术、方便食品研究开发等领域先后主持了国家“863”重点项目、国家自然科学基金、十二五国家科技支撑计划、十一五国家科技支撑计划、江苏省自然科学基金、江苏省创新学者攀登项目等近20余项。

主要论文

1. Qiuyun Shen , Ruijin Yang*, Xiao Hua, Fayin Ye, He Wang, Wei Zhao, Kun Wang .Enzymatic Synthesis and Identification of Oligosaccharides Obtained by Transgalactosylation of Lactose in the Presence of Fructose Using -Galactosidase from Kluyveromyces lactis. Food 化学,2012, 135: 1547-1554

2. Wei Zhao, Ruijin Yang*.Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin, Food and Bioprocess Technology,2012, 5(5), 1706-1714

3. Wang, He ; Ruijin Yang; Xiao Hua; Zhong Zhang,Wei Zhao, Wenbin Zhang, Expression, Enzymatic Characterization, and High-Level Production of Glucose Isomerase from Actinoplanes missouriensis CICIM B0118(A) in 埃希氏菌属 coli, Zeitschrift Fur Naturforschung Section C-A Journal of Biosciences, 2012, 66(11-12), 605-613

4. Hefei Zhao, Xiao Hua, Ruijin Yang* , Liming Zhao , Wei Zhao , Zhong Zhang Diafiltration process on xylo-oligosaccharides syrup using nanofiltration and its modeling, International Journal of Food Science and Technology,2012, 47(1), 32-39

5. Sha Zhang, Ruijin Yang*, Wei Zhao. Oxidation of oleic acid under pulsed electric field processing. Food Research International, 2011, 44: 1463-1467.

6. Wei Zhao, Ruijin Yang*, Howard Q. Zhang, Wenbin Zhang, Xiao Hua, Yali Tang. Quantitative and real 时间 detection of pulsed electric fields induced damage on 埃希氏菌属 coli cells and sublethally injured microbial cells using flow cytometry in 组合 with fluorescent techniques. Food Control, 2011, 22, 3-4: 566-573.

7. Sha Zhang, Ruijin Yang*, Wei Zhao. The first ESR observation of radical 物种 generated under pulsed electric fields processing. LWT - Food Science and Technology, 2011,44 (4): 1233-1235.

8. Sha Zhang, Ruijin Yang*, Wei Zhao. Influence of Pulsed Electric Field Treatments on the Volatile Compounds of Milk in Comparison with Pasteurized Processing. Journal of Food Science, 2011,76 (1):127-132.

9. Zhong Zhong, Ruijin Yang*, Xiao Hua. Purification of 乳果糖 syrup by using nanofiltration in a diafiltration mode. Journal of Food Engineering, 2011,105 (1): 112-118.

10. Qiuyun Shen, Ruijin Yang*, Xiao Hua, Fayin Ye, Wenbin Zhang, Wei Zhao 鱼胶粉templated biomimetic calcification for β-galactosidase immobilization. Process Biochemistry, 2011, 46:1565-1571.

11. He Wang, Ruijin Yang*, Yanning Liu,Weibin Zhang,Wei Zhao,Yanpeng Zhang, Xiao Hua. Effects of low dose gamma irradiation onmicrobial inactivation and physicochemical properties of fried shrimp (Penaeus vannamei). International Journal of Food Science and Technology, 2010, 45, 1088–1096.

12. Xiaoling Luo, Ruijin Yang *, Wei Zhao, Zhenzhu 成姓, and Xiaoyan Jiang. Gelling Properties of Spanish Mackerel (Scomberomorus niphonius) Surimi as Affected by Washing Process and High 压强 International Journal of Food Engineering, 2010, 6(4), Article 3.

13. Wei Zhao, Ruijin Yang*, Xiao Hua, Wenbin Zhang. Inactivation of Polyphenoloxidase of Pear by Pulsed Electric Fields, International Journal of Food Engineering, 2010, 6(3), Article 4.

14. Zhong Zhang, Ruijin Yang*, He Wang, Fayin Ye, Sha Zhang, Xiao Hua. Determination of 乳果糖 in foods: a review of recent research. International Journal of Food Science \u0026 Technology, 2010 ,45, 1081-1087.

15. Xiao Hua, Hefei Zhao, Ruijin Yang*, Wenbing Zhang, Wei Zhao. Coupled model of extended Nernst–Planck 方程 and film theory in nanofiltration for xylo-oligosaccharide syrup. Journal of Food Engineering, 2010, 100, 302-309.

16. Wei Zhao, Ruijin Yang*. Experimental Study on Conformational Changes of Lysozyme in Solution Induced by Pulsed Electric Field and Thermal Stresses. The Journal of Physical Chemistry B., 2010, 114: 503-510.

17. Xiao Hua, Ruijin Yang*, Wenbin Zhang, Ying Fei, Zhengyu Jin and Bo Jiang. Dual-enzymatic Synthesis of Lactulose in Organic-aqueous Two-phase Media. Food Research International, 2010, 43：716-722.

18. Zhong Zhang, He Wang, Ruijin Yang* and Xiaoyan Jiang. A Novel Spectrophotometric Method for Quantitative Determination of Lactulose in Food Industries. International Journal of Food Science \u0026 Technology, 2010, 45：258-264.

19. Wei Zhao, Ruijin Yang*, Wenbin Zhang, Xiao Hua. Investigation of the Protein-protein Aggregation of Egg White Proteins under Pulsed Electric Fields. Journal of Agricultural and Food 化学, 2009, 57：3571-3577.

20. Wei Zhao, Ruijin Yang*, Mo 汪姓 Cold storage 温度 following pulsed electric fields treatment to inactivate sublethally injured microorganisms and extend the shelf life of green tea infusions. International Journal of Food Microbiology, 2009, 129： 204-208.

21. Wei Zhao, Ruijin Yang*. Effect of high-intensity pulsed electric fields on the activity, conformation and self-aggregation of pepsin. Food Chemistry, 2009, 114：777-781.

22. Wei Zhao, Ruijin Yang*, Mo Wang, Rongrong Lu. Effects of pulsed electric fields on bioactive components，colour and flavour of green tea infusions. International Journal of Food Science \u0026 Technology, 2009, 44：312-321.

23. Wenbin Zhang, Shiying Xu, Zhang Wang, Ruijin Yang, and Rongrong Lu. Demucilaging and Dehulling Flaxseed with a Wet Process. LWT - Food Science and Technology, 2009, 42(6): 1193-1198.

24. Wei Zhao, Ruijin Yang*. Protective effect of sorbitol on enzymes exposed to microsecond pulsed electric field. The Journal of Physical Chemistry B., 2008, 112：14018-14025.

25. Wei Zhao, Ruijin Yang*. The effect of pulsed electric fields on the inactivation and structure of lysozyme. Food 化学, 2008, 110：334-343.

26. Wei Zhao, Ruijin Yang*, Rongrong Lu, Mo Wang, Wade Yang. Effect of PEF on microbial inactivation and physical–chemical properties of green tea extracts. LWT - Food Science and Technology, 2008, 41：425-431.

27. Wei Zhao, Ruijin Yang*. Comparative Study of Inactivation and Conformational Change of Lysozyme Induced by Pulsed Electric Fields and Heat. European Food Research and Technology, 2008, 228： 47–54.

28. Wei Zhao, Ruijin Yang*, Rongrong Lu, Yali Tang, Wenbin Zhang. Investigation of the Mechanisms of Pulsed Electric Fields on Inactivation of Enzyme: Lysozyme. Journal of Agricultural and Food 化学, 2007, 55 (24), 9850-9858.

29. Wei Zhao, Ruijin Yang*, Rongrong Lu. Combined Effects of Heat and PEF on Microbial Inactivation and Quality of 羧基液体丁腈橡胶 Egg Whites. International Journal of Food Engineering, 2007, 3 (4), article 12.

30. Mo Wang, Ruijin Yang*. Wei Zhao. Effects of heat and pulsed electric fields on bioactive components and color of green tea infusions. International Journal of Food Engineering, 2008, 4(5), article 11.

31. Rong Rong Lu, Shi Ying Xu, Zhang Wang, Rui Jin Yang. Isolation of lactoferrin from bovine colostrum by ultrafiltration coupled with strong cation exchange chromatography on a production scale. Journal of Membrane Science, 2007, 297(1-2):152-161.

32. R. Yang, C. Zhang, H. Feng, W. Yang. A Kinetic Study of Xylan 溶解度 and Degradation during Corncob Steaming. Biosystems Engineering, 2006, 93(4): 375-382.

33. R.Yang, S.Xu, Z.Wang, and W.Yang. Aqueous extraction of corncob xylan and production of xylooligosaccharides. Swiss Society of Food Science and Technology (LWT), 2005, 38: 667-682.

34. Ruijin Yang, 硅Quan Li, and Q. Howard Zhang. Effects of Pulsed Electric Fields on the Activity and Structure of Pepsin. Journal of Agricultural and Food 化学, 2004, 52 (24): 7400-7406.

35. R.J. Yang, S.Q. Li, and Q.H. Zhang. Effects of Pulsed Electric Fields on the Activity of Enzymes in Aqueous Solution. Journal of Food Science, 2004, 69 (4): 241-248.

参考资料：

参考资料

杨瑞金.江南大学食品学院.2024-09-25