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康继教授学术报告

发布时间:2019-10-28

报告题目:Study of fine structures and conformational properties of gum

                    ghatti

报 告 人:康继

报告时间:2019年10月31日 下午 14:30

报告地点:国家海洋食品工程技术研究中心

          412报告厅


报告人简介:

本科毕业于西北农林科技大学食品科学与工程学院,硕博连读于江南大学食品学院,分别在加拿大农业部圭尔夫食品研究中心,美国堪萨斯州立大学攻读博士后,后于2016-2018年在加拿大圭尔夫大学任副研究员,具有10年以上海外经历。天津市“千人计划”青年项目获得者,现任天津科技大学特聘教授。研究领域主要包括非淀粉类多糖的分子精细结构、构象以及构效关系,淀粉化学,谷物化学与应用等。多次参加著名国际学术会议,并受邀作大会报告。在著名期刊发表SCI论文近20篇,英文书刊专著1部,主持并参与了研究项目近10项,总项目经费超过1500万。被邀请作为SCI期刊Journal of Chemistry的主编出版题为Dietary Fiber: Chemistry, Structure, and Properties的特刊。研究成果受到了国际知名专家的一致好评。被“国际食品水溶胶之父”,《食品胶体》SCI杂志的创刊人及执行主编Phillips教授称赞说:“康继博士仅用了3年时间就将印度树胶的研究推进到了阿拉伯胶所需15年才能达到的研究高度”。


报告摘要:

Gum Ghatti is versatile translucent exudate (water-soluble gum) from Anogeissus latifolia, a tree that is native to India and Sri Lanka. The excellent emulsifying properties of gum ghatti offer great potential for its use in the food industry. However, information about the characterisation of its molecular structure, conformational properties in solution and the linkage between protein and polysaccharide is very limited. Since the structure information is very important to understand the structure-property relationship of gum ghatti, this research focused on fractionation, physical and chemical investigation of gum ghatti, and elucidation the detailed molecular structure of two fractions of gum ghatti, followed by study the structure of a glycoprotein and conformational analysis of gum ghatti fractions. The structure-function relationship of gum ghatti was established in the present study. The highly branched molecular structure of gum ghatti, to some extend, led to the regular star and globular conformation of molecules. The structural characteristics and the relative compact conformation, as well as the conjugation between polysaccharide and protein contributed to the excellent emulsification and stabilization properties.


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