姓  名：涂勇刚

职  称：教授

导师类型：博导

学科方向：农产品加工及贮藏工程

研究领域及方向：动物性食品营养与精深加工

电 话：15180130882

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, 江西农业大学, 3522集团的新网站, 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、食品工艺学、食品工厂设计。

承担课题：

先后主持国家自然科学基金项目4项、省部级与厅级项目6项。

1. 强碱诱导的皮蛋蛋白三维链式共聚凝胶“碱伤液化”机制及其阻控研究（31871832），国家自然科学基金项目，2019.1-2022.12.

2. 高盐胁迫下蛋黄蛋白质-脂质超分子组装体的重构凝聚机制研究（31760467），国家自然科学基金项目，2018.1-2021.12.

3. 传统腌制蛋绿色加工关键技术研究与示范（20171BBF60038），江西省重点研发计划项目，2017.1-2019.12.

4. 基于Caco-2细胞单层转运模型的皮蛋蛋白源性高生物利用率抗炎小肽的快速筛选及其作用机制研究（20171BAB204027），江西省自然科学基金项目，2017.1-2019.12.

5. 江西省杰出青年人才资助计划项目（20162BCB23031），2016.1-2019.12.

6. 强碱诱导的皮蛋蛋白凝胶特性及其组装聚集机理研究（31360398）. 国家自然科学基金项目，2014.1-2017.12.

7. 碱处理下的蛋白质降解在皮蛋特征挥发性风味物质形成中的作用机理研究（31101321）. 国家自然科学基金项目，2012.1-2014.12.

8. 高特性专用蛋粉生产关键技术研究（20112BBF60016）. 江西省科技支撑计划项目，2011.1-2013.12.

9. 基于化学指纹图谱技术的皮蛋特征风味物质鉴定研究（GJJ11088）. 江西省教育厅青年科学基金项目, 2011.1-2012.12.

10. 松花皮蛋独特风味物质的形成机制研究（SKLF-KF-201008）. 南昌大学食品科学与技术国家重点实验室开放基金项目, 2010.5-2012.4.

论文：

以第一作者或通讯作者在国内外食品科学领域杂志上发表SCI/EI收录论文50余篇，其中一区SCI论文20余篇。

1. Hui Xue, Meng Xu, Mingfu Liao, Wenxiang Luo, Guowen Zhang, Yonggang Tu*, Yan Zhao*. Effects of tea and illicium verum braise on physicochemical characteristics, microstructure, and molecular structure of heat-induced egg white protein gel. Food Hydrocolloids, 2021, 110:106181

2. Chunyang Deng, Yaoyao Shao, Mingsheng Xu, Yao Yao, Na Wu, Huili Hu, Yan Zhao*, Yonggang Tu*. Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel. Food Hydrocolloids, 2020, 107:105956   

3. Xuejing Gao, Yao Yao, Na Wu, Mingsheng Xu, Yan Zhao*, Yonggang Tu*. The sol-gel-sol transformation behavior of egg white proteins induced by alkali. International Journal of Biological Macromolecules, 2020, 155:588-597

4. Lin Yu, Chunhong Xiong, Jianke Li, Wenxiang Luo, Hui Xue, Rui Li, Yonggang Tu*, Yan Zhao*. Ethanol induced the gelation behavior of duck egg whites. Food Hydrocolloids, 2020, 105:105765

5. Wenxiang Luo, Hui Xue, Chunhong Xiong, Jianke Li, Yonggang Tu*, Yan Zhao*. Effects of temperature on quality of preserved eggs during storage. Poultry Science, 2020, 99:3144-3157.    

6. Nanhai Xiao, Yan Zhao*, Yao Yao, Na Wu, Mingsheng Xu, Huaying Du, Yonggang Tu*. Biological activities of egg yolk lipids: A review. Journal of Agricultural and Food Chemistry, 2020, 68(7): 1948-1957.

7. Yuan Yang, Yan Zhao*, Mingsheng Xu, Yao Yao, Na Wu, Huaying Du, Yonggang Tu*. Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules. Food Chemistry, 2020, 311:125998.

8. Yuan Yang, Yan Zhao*, Mingsheng Xu, Yao Yao, Na Wu, Huaying Du, Yonggang Tu*. Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs. Food Chemistry, 2020, 311:125952.

9. Yan Zhao, Danhui Cao, Yaoyao Shao, Chunhong Xiong, Jianke Li, Yonggang Tu*. Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds. Food Hydrocolloids, 2020, 98:105281.

10. Lilan Xu, Yan Zhao*, Mingsheng Xu, Xuliang Nie, Na Wu, Yonggang Tu*. Formation mechanism of low-density lipoprotein gel induced by NaCl. Poultry Science, 2019, 98(10): 5166-5176.

11. Weibo Guo, Yan Zhao, Yao Yao, Na Wu, Mingsheng Xu, Huaying Du, Yonggang Tu*. Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling. International Journal of Biological Macromolecules, 2019, 138, 116-124.

12. Hui Xue, Junjie Wang, Jiayan Xie, Chunhong Xiong, Jianke Li, Yonggang Tu*, Yan Zhao*, Isolation, purification, and structure identification of antioxidant peptides from embryonated eggs. Poultry Science, 2019, 98:2360-2370.

13. Yuan Yang, Yan Zhao, Mingsheng Xu, Na Wu, Yao Yao, Huaying Du, Haiyan Liu, Yonggang Tu*. Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling. Food Hydrocolloids, 2019,89:131-142.

14. Mengya Zhang, Yan Zhao, Yao Yao, Mingsheng Xu, Huaying Du, Na Wu, Yonggang Tu*. Isolation and identification of peptides from simulated gastrointestinal digestion of preserved egg white and their anti-inflammatory activity in TNF-α-induced Caco-2 cells. Journal of Nutritional Biochemistry, 2019, 63:44-53.

15. Lilan Xu, Yan Zhao, Mingsheng Xu, Yao Yao, Na Wu, Huaying Du, Yonggang Tu*. Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting. Food Chemistry, 2019, 275:600-609.

16. Mengya Zhang, Yan Zhao, Na Wu, Yao Yao, Mingsheng Xu, Huaying Du, Yonggang Tu*. Anti-inflammatory activity of peptides from simulated gastrointestinal digestion of preserved egg white in DSS-induced mouse colitis. Food & Function, 2018, 9, 6444-6454.

17. Lilan Xu, Yan Zhao, Mingsheng Xu, Yao Yao, Xuliang Nie, Huaying Du, Yonggang Tu*. Changes in aggregation behavior of raw and cooked salted egg yolks during pickling. Food Hydrocolloids, 2018, 80:68-77.

18. Lilan Xu, Yan Zhao, Mingsheng Xu, Yao Yao, Xuliang Nie, Huaying Du, Yonggang Tu*. Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs [J]. PLOS One, 2017, 12(8):e0182912              

19. Yaoyao Shao, Yan Zhao*, Mingsheng Xu, Zhangyi Chen, Shuzhen Wang, Yonggang Tu*. Effects of copper ions on the characteristics of egg white gel induced by strong alkali [J]. Poultry Science, 2017, 96(11):4116-4123.

20. Xiong Wang, Yan Zhao, Yao Yao, Mingsheng Xu, Huaying Du, Mengya Zhang, Yonggang Tu*. Anti-inflammatory activity of di-peptides derived from ovotransferrin by simulated peptide-cut in TNF-α-induced Caco-2 cells[J]. Journal of Functional Foods, 2017, 37: 424-432.

21. Yan Zhao, Yao Yao, Mingsheng Xu, Shuzheng Wang, Xiong Wang, Yonggang Tu*. Simulated gastrointestinal digest from preserved egg white exerts anti-inflammatory effects on Caco-2 cells and a mouse model of DSS-induced colitis[J]. Journal of Functional Foods, 2017, 35:655-665.

22. Yan Zhao, Zhangyi Chen, Jianke Li, Mingsheng Xu, Yaoyao Shao, Yonggang Tu*. Formation mechanism of ovalbumin gel induced by alkali[J]. Food Hydrocolloids, 2016, 61: 390-398.

23. Yan Zhao, Zhangyi Chen, Jianke Li, Mingsheng Xu, Yaoyao Shao, Yonggang Tu*. Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling[J]. Food Chemistry, 2016, 203:323-330.

24. Yan Zhao, Xuying Luo, Jianke Li, Mingsheng Xu, Yonggang Tu*. Formation of lysinoalanine in egg white under alkali treatment[J]. Poultry Science, 2016, 95(3):660-667

25. Yan Zhao, Xuying Luo, Jianke Li, Mingsheng Xu, Yonggang Tu*. Effect of basic alkali-pickling conditions on the production of lysinoalanine in preserved eggs[J]. Poultry Science, 2015, 94(9): 2272-2279.

26. Zhangyi Chen, Jianke Li, Yonggang Tu*, Yan Zhao*, Xuying Luo, Junjie Wang, Menglin Wang. Changes in gel characteristics of egg white under strong alkali treatment[J]. Food Hydrocolloids, 2015, 45(3): 1-8.

27. Yan Zhao, Yonggang Tu*, Mingsheng Xu, Jianke Li, Huaying Du. Physicochemical and nutritional characteristics of preserved duck egg white[J]. Poultry Science, 2014, 93(12): 3130-3137.   

28. Yan Zhao, Yonggang Tu*, Jianke Li, Mingsheng Xu, Youxian Yang, Xuliang Nie, Yao Yao, Huaying Du. Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel[J]. Poultry Science, 2014, 93(10): 2628-2635.

29. Xu-ying Luo, Yonggang Tu*, Yan Zhao*, Jian-ke Li, Jun-jie Wang. Effects of sulfhydryl compounds, carbohydrates, organic acids, and sodium sulfite on the formation of lysinoalanine in preserved egg[J]. Journal of Food Science, 2014, 79(8): T1621-T1628.  

30. Yong-gang Tu, Yan Zhao, Ming-sheng Xu, Xin Li, Hua-ying Du. Simultaneous determination of twenty inorganic elements in preserved egg prepared with different metal ions by ICP-AES[J]. Food Analytical Methods, 2013, 6(2): 667-676.

著作：

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. Yonggang Tu, Shuzheng Wang, Yan Zhao, Mingsheng Xu, Mengya Zhang. PRESERVED EGG PROTEIN SOURCE ANTI-INFLAMMATORY PEPTIDE BEVERAGE AND PREPARATION METHOD THEREOF,国际专利2020100883,2020.

2. 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, 2020.

获奖情况：

1. 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. 第三届“中国蛋品加工业十大杰出人物”

2. 首届“中国蛋品加工业十大杰出青年”

3. 江西省杰出青年人才资助计划项目获得者

江西农业大学2013-2016年度优秀共产党员