![](/__local/E/DD/7D/A2E7009E2E381B42CFE28CAB926_0574F664_F21D.jpg)
姓名:于寒松
性别:男
出生年月:1979年1月15日
民族:汉族
学历/学位: 研究生/理学博士
职务/职称:副院长/教授
社会职务:国家大豆产业技术体系加工研究室主任/执行专家/岗位科学家
联系方式:0431-84533104
E-mail:yuhansong@163.com;yuhansong@jlau.edu.cn;
学习工作经历:
2015-现在tyc1286太阳集团 教授;
2019.6-现在 tyc1286太阳集团 副院长;
期间:
2017-2018澳门太阳娱乐网站官网学科建设与工作办公室副主任(挂职);
2008-2015tyc1286太阳集团 讲师,副教授;
期间:
2012-2013美国北达科他州立大学和密西西比州立大学,访问学者;
2005-2008吉林大学农学部 生物化学与分子生物学专业,获理学博士学位。
现任职务(社会兼职等):
中共党员,博士生导师,博士毕业于吉林大学生物化学与分子生物学专业,获得理学博士学位,2013-2014年在美国北达科他州立大学和密西西比州立大学与美国食品科学院院士(SAM K.C. CHANG,IFT FELLOW,ACS FELLOW)从事大豆制品精深加工的合作研究 。吉林省长白山产业项目研发领军团队负责人,吉林省中青年科技创新创业卓越人才(团队),吉林省拔尖创新人才第四批人选,新时代长春青年先锋(标兵)。
全球科技创新联盟专家委员会(联合国工业发展组织全球创新网络项目专家委员会)委员,国家大豆产业技术体系加工研究室主任/执行专家/岗位科学家,全国农业技术推广协会经作分会副秘书长,全国专用大豆产业联盟秘书长,中国食品科学技术学会青年工作委员会委员,农业农村部农产品加工标准化技术委员会委员,中国豆制品协会专家,中国豆制品协会豆制品从业人员职业能力等级认证专家工作组副组长,中豆协先进科技工作者,吉林省食品学会常务理事,澳门太阳娱乐网站官网青年科协副主席。
主持国家农业产业技术体系,国家自然科学基金,国家科技支撑重大项目,国家农业部948项目等国家级和吉林省重大攻关项目和吉林省重点攻关项目等各级各类项目9项,近5年累计到位纵向经费1200多万元,横向经费100多万元;获全国农牧渔业丰收奖一等奖1项,吉林省自然科学成果奖一等奖1项,科技进步二等奖4项,三等奖1项。在国际著名杂志Food Chemistry、Food Control,Chemosphere和Foods等Q1类国际杂志和《食品科学》、《中国食品学报》和《农业工程学报》等EI杂志发表论文210余篇(SCI和EI收录75篇),出版专著和教材2部,申请和获得专利25项。参与制定国家和行业标准4项。food hydrocolloids,Food Chemistry等20多个国际权威期刊审稿人。
主要研究方向:
以大豆及其加工副产物为原料,采用现代食品加工技术实现全籽粒精深加工利用,开展高附加值环境友好型加工关键技术及配套装备的开发;采用酶工程和发酵工程等生物技术手段开发新型豆基健康食品原料,与吉林省特色资源组合实现健康食品绿色生物制造:
(1)通过不同大豆品种的加工适用性评价,选育不同大豆制品的专用原料,结合配套的精深加工技术和装备实现大豆的全籽粒高品质高值化综合利用,同时解决困扰行业的豆渣和黄浆水等副产物的利用问题,提高资源利用率;
(2)以绿色清洁工艺开发为目的采用工业食品生物技术研发健康食品,并在分子水平上对其健康营养功效机制进行探究。
近5年代表著作与论文:
1. Lyu B, Wang Y, Fu H, Li J, Yang X, Shen Y, Swallah MS, Yu Z, Li Y, Wang H, Yu H, Jiang L. Intake of high-purity insoluble dietary fiber from Okara for the amelioration of colonic environment disturbance caused by acute ulcerative colitis. FOOD FUNCT 2022, 13(1): 213-226.
2. Fang J, Lu J, Zhang Y, Wang J, Wang S, Fan H, Zhang J, Dai W, Gao J, Yu H. Structural properties, antioxidant and immune activities of low molecular weight peptides from soybean dregs (Okara). Food Chem X 2021, 12: 100175.
3. Lyu B, Wang Y, Zhang X, Chen Y, Fu H, Liu T, Hao J, Li Y, Yu H, Jiang L. Changes of High-Purity Insoluble Fiber from Soybean Dregs (Okara) after Being Fermented by Colonic Flora and Its Adsorption Capacity. Foods 2021, 10(10).
4. Pang XH, Yang Y, Bian X, Wang B, Ren LK, Liu LL, Yu DH, Yang J, Guo JC, Wang L, Zhang XM, Yu HS, Zhang N. Hemp (Cannabis sativa L.) Seed Protein-EGCG Conjugates: Covalent Bonding and Functional Research. Foods 2021, 10(7).
5. Zhang L, Yue Y, Wang X, Dai W, Piao C, Yu H. Optimization of fermentation for γ-aminobutyric acid (GABA) production by yeast Kluyveromyces marxianus C21 in okara (soybean residue). BIOPROC BIOSYST ENG 2022.
6. Bao Y, Zhu D, Zhao Y, Li X, Gu C, Yu H. Selection and identification of high-affinity aptamer of Kunitz trypsin inhibitor and their application in rapid and specific detection. FOOD SCI NUTR 2022, 10(3): 953-963.
7. Bao Y, Xue H, Yue Y, Wang X, Yu H, Piao C. Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber. Foods; 2021.
8. Shan D, Yu H, Lyu B, Fu H. Soybean beta-Conglycinin: Structure Characteristic, Allergenicity, Plasma Lipid-Controlling, Prevention of Obesity and Non-alcoholic Fatty Liver Disease. Curr Protein Pept Sci 2021, 22(12): 831-847.
9. Wang X, Chen Y, Wang Y, Dai W, Piao C, Yu H. Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara. FOOD SCI BIOTECHNOL 2021, 30(13): 1675-1684.
10. Wang Z, Jia H, Yu H, Wang T, Yang B. Gene Analysis of Genetically Modified Soybean Lectin Based on Fluorescence Quantitative PCR. BIOCHEM GENET 2021, 59(1): 185-201.
11. Wang, Sainan; Sun, Wanling; Swallah, Mohammed Sharif; Amin, Khalid; Lyu, Bo; Fan, Hongliang; Zhang, Zhao; Yu, Hansong*.Preparation and characterization of soybean insoluble dietary fiber and its prebiotic effect on dyslipidemia and hepatic steatosis in high fat-fed C57BL/6J mice. Food & Function, 2021(8): p. 1-14.((JCR Q1,中科院TOP JOURNAL:5.396)
12. Yang He,Bixiang Wang,Liankui Wenb*, Fengzhong Wanga*, Hansong Yu*. Effect of soybean insoluble dietary fiber on prevention of obesity in high-fat diet fed mice via regulation of the gut microbiota. Food & Function, 2021.(JCR Q1,中科院TOP JOURNAL:5.396)
13. Yu X., Meenu M., Xu B*, Yu H. Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties. Food Chemistry, 2021. 345: p. 128612. (JCR Q1,中科院TOP JOURNAL:7.514)
14. Lyu, Bo; Huan Wang; Yu, Hansong*; Jiang, Lianzhou*.Structure, properties and potential bioactivities of high-purity insoluble fibre from soybean dregs (Okara). Food Chemistry, 2021. 364: p. 130402. (JCR Q1,中科院TOP JOURNAL:7.514)
15. Guo, Z., et al., A label-free aptasensor for turn-on fluorescent detection of ochratoxin a based on SYBR gold and single walled carbon nanohorns. Food Control, 2021. 123: p. 107741.(中科院农林科学领域1区(Q1):5.548)
16. Chen, Y., et al., Development of a new matrix certified reference material for metronidazole in egg powder. Microchemical Journal, 2021. 168: p. 106379.(JCR Q1,:4.821)
17. Yang He Bixiang Wang Liankui Wenb, F.W.H.Y., Effects of dietary fiber on human health. Food Science and Human Wellness, 2021(10): p. 545-554(JCR Q1:5.154封面文章).
18. Swallah, M.S., et al., Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions. Molecules, 2021. 26(2). [7].(JCR Q2,:4.411)
19.Swallah, M.S., et al., Synergistic Two-Way Interactions of Dietary Polyphenols and Dietary Components on the Gut Microbial Composition: Is There a Positive, Negative, or Neutralizing Effect in the Prevention and Management of Metabolic Diseases? Curr Protein Pept Sci, 2021.(JCR Q2,:3.272)
20 . Jiaxin Li, Xiaoqing Yang, Swallah, M.S, Hansong Yu & Lyu, Bo.Soy Protein Isolate (SPI): An Overview on Foaming Properties and Air-Liquid Interface.International Journal of Food Science and Technology.2021,Accepted(中科院农林科学领域2区(Q2):3.713)
21.Zhang, Y., Meenu, M.,Yu, H.*, & Xu, B.. An Investigation on Phenolic and Antioxidant Capacity of Under-utilized Food Legumes Consumed in China. Foods, 2020.9(4), 438.(JCR Q1:4.350)
22. Liu, T., Lv, B., Zhao, W., Wang, Y., Piao, C., Dai, W., ...Yu, H.*& Sun, F.*. Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs. BioMed Research International, 2020.(IF=3.411)
23. Guo, Z., &Yu, H.*. Detection of aflatoxin B 1 with a new label-free fluorescent aptasensor based on exonuclease I and SYBR Gold. Analytical Methods, 2020.12(22), 2928-2933.(IF=2.896)
24.Swallah, M. S., Fu, H., Sun, H., Affoh, R., &Yu, H.*. The Impact of Polyphenol on General Nutrient Metabolism in the Monogastric Gastrointestinal Tract. Journal of Food Quality, 2020.(中科院农林科学领域4区:1.763)
25. Amin, K., Zeng, X., You, Y. et al. Enhanced thermostability and antioxidant activity of Nattokinase by biogenic enrichment of selenium. Food Measure 14, 2145–2154 (2020). https://doi.org/10.1007/s11694-020-00461-w.(中科院农林科学领域3区:1.648)
26. Wu M , He Y , Dinghani D Y A ,Yu, H.*et al. Purification and cDNA Cloning of Antimicrobial Peptides from the Skin Secretion of the Chinese Frog Rana chensinensis[J]. International Journal of Peptide Research and Therapeutics, 2020.(中科院生物学领域4区:1.500)
27.He, Y., Wen, L.*,Yu, H.*, Zheng, F., Wang, Z., Xu, X., ... & Hao, J. (2018). Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins. Food chemistry, 268, 15-26.(中科院农林科学领域1区:6.306)
28. Zhang, J., Zhang, T., Guan, T., Ruan, P., Ren, D., Dai, W., ...Yu, H.*& Li, T.* (2017). Spectroscopic and molecular modeling approaches to investigate the interaction of bisphenol A, bisphenol F and their diglycidyl ethers with PPARα. Chemosphere, 180, 253-258.(中科院环境科学与生态学2区:5.778)
29. Zhang, J., Zhang, T., Guan, T.,Yu, H.*& Li, T.* (2017). In vitro and in silico assessment of the structure-dependent binding of bisphenol analogues to glucocorticoid receptor. Analytical and bioanalytical chemistry, 409(8), 2239-2246.(中科院化学领域2区:3.637)
30. Zhang, J., Li, T., Zhang, T., Xue, P., Guan, T., Yuan, Y., &Yu, H.*(2017). Receptor-based fluorescence polarization assay to detect phthalate esters in Chinese spirits. Food Analytical Methods, 10(5), 1293-1300.(中科院农林科学领域2区:2.667)
31. He, Y., Wen, L.*,Yu, H.*, Cao, Y., Nan, H., Gou, M., ... & Xue, H. (2018). Isolation and structural identification of the main anthocyanin monomer in Vitis amurensis Rupr. Natural product research, 32(7), 867-870.(中科院化学领域3区:2.158)
32. Yu, H., Liu, R., Hu, Y., & Xu, B.* (2017). Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China. International journal of food properties, 20(sup3), S2887-S2898.(中科院农林科学领域4区:1.808)
33. Fei Luan,Sam Chang,Yaohui Hu,Hansong Yu*.Effects of various coagulants on biogenic active components and antioxidant functions of filled and pressed tofu.2016,ISPUC VII(第七届国际大豆加工利用大会)
34. Djerry Dinghani,Hansong Yu*. Comparative studies on flavor compound profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China. 2016,ISPUC VII(第七届国际大豆加工利用大会)
35.孙贺,于寒松*,范宏亮,等.α和α'亚基缺失对大豆分离蛋白乳化特性的影响[J].农业工程学报,2020,36(10):261-268.DOI:10.11975/j.issn.1002-6819.2020.10.032(EI收录)
36.任大勇,宫圣洁,朱剑威,王迪,高良锋,曲天铭,刘宏妍,于寒松*.乳酸链球菌L16对感染金黄色葡萄球菌小鼠肠道菌群的调节作用[J].中国食品学报,2020,20(04):81-86.(EI收录)
37.王翠艳,王玉华,朴春红,于寒松*等.绿色木霉纤维二糖水解酶基因的克隆及其在乳酸菌中的表达与鉴定[J].食品科学, 2016(37):141-146.(EI收录)
38.隋佳辰,于寒松*,代佳宇,宋战昀,王向辉,郑言,杨倩,张健.核酸适配体生物传感技术在食品中重金属铅检测中的应用[J].中国食品学报,2017,17(08):203-209.(EI收录)
39.隋佳辰,于寒松*,代佳宇,宋战昀,王向辉,张健.生物传感器检测食品中重金属砷的研究进展[J].食品科学,2016,37(07):233-238.(EI收录)
40.王赛男,于寒松*,谷春梅,贺阳,张田,徐锡奇.大豆不溶性膳食纤维对高脂饮食诱导小鼠肥胖的预防作用[J].食品工业科技,2020,6:1-12.
近5年主要科研项目:
1.国家现代农业产业技术体系项目(财政部农业部),执行专家/豆制品加工岗位科学家/研究室主任(CARS-04-PS27),2021-2025;(2021年:55万元)
2.吉林省中青年科技创新创业卓越人才(团队)项目(20210509015RQ),主持人,2021-2022;(30万元)
3.国家现代农业产业技术体系项目(财政部农业部),岗位科学家兼研究室主任(CARS-04),2016-2020;(323.75万元)
4.国家现代农业产业技术体系项目(财政部农业部),岗位科学家后备(CARS-04),2007-2020;(350万元)
5.“十二五”重大国家科技支撑项目子课题,“特种资源加工技术集成与产品-林蛙高值加工技术集成与示范(2013BAD16B09-03)”,主持人.2013-2016;(450万元)
6.国家星火计划重点项目大豆加工副产物高值化技术转化与示范(2015GA660003),主持人,2015-2018;(60万)
7.长春市“双十”攻关项目“全籽粒大豆加工的关键技术”,项目主持人2017-2020。(100万)
8.吉林省科技厅重大项目”林蛙功能性成分提取及高端保健品生产关键技术的研究(20140203021NY)”,项目主持人2014-2016;(60万)
9.“十二五”国家科技支撑子项目“蛋粉及液蛋产品研发及蛋黄免疫球蛋白研究”,主持人2012-2015;(45万)
10.吉林省科技厅医药专项“一种高膳食纤维复合产品辅助降血糖保健食品的开发”,副主持人. 2019-2021;(60万)
近5年科研奖励:
东北北部食用大豆优质高效技术集成与推广,第六名,获2019年全国农牧渔业丰收奖一等奖(6/35)
H. Tian, Y. Hu, H. Yu*.美国油脂化学家协会中国分会(AOCS China Section)2018年第一届年会. Best Paper Award
荞麦深加工技术研究与开发(20141013),主持人,获2014年吉林省自然科学学术成果奖一等奖;
近5年教学工作(主编教材、主讲课程):
主讲本科“食品生物技术(中英双语)”、留学生“Food Biotechnology(全英授课EMI)”、“基因工程”和“食品科技写作”等留学生和研究生课程课程。