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郭庆彬教授学术报告

发布时间:2019-10-28

报告题目:Structural characterisation of galacto-oligosaccharides 

                     (VITAGOS™) sythesized by transgalactosylation of lactose

报 告 人:郭庆彬

报告时间:2019年10月31日 下午 13:30

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:

郭庆彬,天津科技大学教授、博士生导师。加拿大圭尔夫大学博士毕业。后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,具有近十年海外经历。天津市“千人计划”青年项目获得者。研究领域为食品多糖,膳食纤维,以及农业副产品的加工应用等。郭庆彬教授在本领域top期刊发表SCI论文近50篇,5篇英文书刊章节,英文专著一部。曾任13届国际水溶胶会议的大会秘书及14届国际水溶胶会议分会场主席。


报告摘要:

Galactooligosaccharides (GOS) are galactose-containing oligosaccharides,with the degree of polymerisation (DP) ranging from 2 to 9. Over the pastdecades, GOS have been recognized as a useful dietary tool to replicate thebifidogenic property of breast milk oligosaccharides, although structurallydifferent (Bode, 2012; Sako, Matsumoto & Tanaka, 1999). The reported healthbenefits of GOS include promoting probiotics, lowering cholesterol and glycemicresponse, improving bone health, lowering daily fat intake, acting as a barrieragainst pathogens and potentially lowering the risk of colon cancer.

In the present study, β-Galactosidase from both A. Oryzae and K.lactis were involved for VITAGOS™ production while the structure features areyet to be known. To further understand the health benefits of VITAGOS™, and tobridge the gap between structure and fermentablility, chemical composition andmolecular structure of VITAGOS™ were herein characterised. The fermentabilityof GOS and its sub-fractions in terms of molecular degradation and short chainfatty acid production were hereby discussed. The binding inhibition wasincluded as well.


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