Yang, Ruijin Ph.D., Professor Tel：0510-85919150 E-mail：[email protected] Areas of Expertise：Food Chemistry and Biotechnology
2005-present Professor，Jiangnan University，PRC 2002-2003 Visiting Scholar，The Ohio State University，USA 1999-2005 Associate Professor，Jiangnan University，PRC 1995-1999 PhD Candidate，Wuxi University of Light Industry，PRC 1992-1999 Lecturer，Wuxi University of Light Industry，PRC 1985-1992 Assistant，Wuxi Institute of Light Industry，PRC 1981-1985 Undergraduate Student，Wuxi Institute of Light Industry，PRC
Prof. Ruijin Yang’s laboratory focuses on the applications of Biotechnology and Physical Technology in food processing. Following are the special areas: (1) Enzyme technology as applied to food processing and reclamation of food and agriculture wastes. (2) Enzymatic production of value-added products (e.g., functional proteins, peptides, oligosaccharides, etc.). (3) Aqueous extraction of oil and protein from seeds assisted with enzymes. (4) Application of pulsed electrical fields and high hydrostatic pressure in food processing and their effect on food quality. Several novel technologies have been industrialized and commercialized. (1) Enzymatic production of xylooligosaccharides The invented enzymatic production of xylooligosaccharide technology won the China Patent Excellence Award and the Jiangsu Provincial Patent Gold Award. The technology has achieved multiple transfers, and the purity of xylooligosaccharide product can reach 99%. (2) Enzymatic production of soybean and peanut peptides The production line of peanut peptide by enzymatic hydrolysis has been built in Nantong, Jiangsu Province, and the production is already on the market. (3) Aqueous extraction of oil from seeds In 2014, the world's first ethanol-assisted water method to produce camellia seed oil was built in Ruijin, Jiangxi Province. It processes 20 tons of camellia seed daily, and oil extraction rate could reach 91%. In 2015, the world's first aqueous enzymatic method for large-scale oil production line was built in Nantong, Jiangsu Province, the production line could process 50 tons of peanuts daily for peanuts oil and protein. (4) Enzymatic production of α- amylase inhibitor The enzymatic method for α- amylase inhibitor is environmentally friendly and adapts to the requirements of modern industrial production, and has significant economic and social benefits. And the production of α- amylase inhibitor is already on the market.
1. Wang M, Tessema H A, Gasmalla M A A, Hua X, Yang R et al. Preparation of High-purity Lactulose
through Efficient Recycle of Catalyst Sodium Aluminate and Nanofiltration: A Pilot-scale Purification[J].
Journal of the Science of Food and Agriculture, 2018, 98(14): 5352-5360.
2. Wang M, Wang H, Feng Y, Yang R, et al. Preparation and Characterization of Sugar-Assisted Cross-
Linked Enzyme Aggregates (CLEAs) of Recombinant Cellobiose 2-epimerase from Caldicellulosiruptor
saccharolyticus (CsCE)[J]. Journal of Agricultural and Food Chemistry, 2018, 66(29): 7712-7721.
3. Wang M, Ye F, Wang H, Yang R, et al. Phenylboronic Acid Functionalized Adsorbents for Selective and
Reversible Adsorption of Lactulose from Syrup Mixtures[J]. Journal of Agricultural and Food Chemistry,
66(35): 9269-9281.
4. Admassu H, Gasmalla M A, Yang R, et al. Bioactive Peptides Derived from Seaweed Protein and Their
Health Benefits: Antihypertensive, Antioxidant, and Antidiabetic Properties[J]. Journal of Food Science,
2018, 83(1): 6-16.
5. Gasmalla M A, Tessema H A, Alahmed K, Yang R, et al. Effect of different drying techniques on the
volatile compounds, morphological characteristics and thermal stability of Stevia rebaudiana Bertoni
leaf[J]. Tropical Journal of Pharmaceutical Research, 2017, 16(6): 1399-1406.
6. Fan Y, Yi J, Hua X, Yang R, et al. Preparation and characterization of gellan gum microspheres containing
a cold-adapted β-galactosidase from Rahnella sp. R3[J]. Carbohydrate Polymers, 2017, 162:10-15.
7. Katiyo W, Yang R, Zhao W. Effects of combined pulsed electric fields and mild temperature pasteurization
on microbial inactivation and physicochemical properties of cloudy red apple juice (Malus pumila
Niedzwetzkyana (Dieck))[J]. Journal of Food Safety, 2017: e12369.
8. Wang M, Gasmalla M A, Tessema H A, Yang R, et al. Lactulose production from efficient isomerization
of lactose catalyzed by recyclable sodium aluminate[J]. Food Chemistry, 2017: 151-158.
9. Hua X, Xu S, Wang M, Yang R, et al. Effects of high-speed homogenization and high-pressure
homogenization on structure of tomato residue fibers[J]. Food Chemistry, 2017: 443-449.
10. Wang M, Gasmalla M A, Tessema H A, Yang R,et al. Lactulose production from efficient isomerization
of lactose catalyzed by recyclable sodium aluminate[J]. Food Chemistry, 2017: 151-158.
11. Li P, Zhang W, Han X, Yang R, et al. Demulsification of oil-rich emulsion and characterization of protein
hydrolysates from peanut cream emulsion of aqueous extraction processing[J]. Journal of Food
Engineering, 2017: 64-72.
12. Fan Y, Yi J, Hua X, Yang R, et al. Structure analysis of a glycosides hydrolase family 42 cold-adapted β-
galactosidase from Rahnella sp. R3[J]. RSC Advances, 2016, 6(44): 37362-37369.
13. Wu L, Zhao W, Yang R, et al. Aggregation of egg white proteins with pulsed electric fields and thermal
processes[J]. Journal of the Science of Food and Agriculture, 2016, 96(10): 3334-3341.
14. Ni S, Zhao W, Zhang Y, Yang R, et al. Efficient and eco-friendly extraction of corn germ oil using aqueous ethanol solution assisted by steam explosion[J]. Journal of Food Science and Technology-mysore, 2016,
53(4): 2108-2116.
15. Li P, Gasmalla M A, Liu J, Yang R, et al. Characterization and demusification of cream emulsion from
aqueous extraction of peanut[J]. Journal of Food Engineering, 2016: 62-71.
16. Liu J, Gasmalla M A, Li P, Yang R,et al. Enzyme-assisted extraction processing from oilseeds: Principle,
processing and application[J]. Innovative Food Science and Emerging Technologies, 2016: 184-193.
17. Li P, Gasmalla M A, Zhang W, Yang R, et al. Effects of roasting temperatures and grinding type on the
yields of oil and protein obtained by aqueous extraction processing[J]. Journal of Food Engineering, 2016:
15-24.
18. Wang H, Yang R, Hua X, et al. An approach for lactulose production using the CotX-mediated spore-
displayed β-galactosidase as a biocatalyst[J]. Journal of Microbiolog and biotechnology, 2016,26(7):
1267-1277.
19. Shen Q, Zhang Y, Yang R, et al. Enhancement of isomerization activity and lactulose production of
cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus[J]. Food Chemistry, 2016: 60-67.
20. Fan Y, Yang R, Dong J, et al. A novel extracellular cold-active esterase of Pseudomonas sp. TB11 from
glacier No.1: Differential induction, purification and characterisation[J]. Journal of Molecular Catalysis
B: Enzymatic, 2015,121:53-63.
21. Guo M, Jin T Z, Yadav M P, Yang R, et al. Antimicrobial property and microstructure of micro-emulsion
edible composite films against Listeria[J]. International Journal of Food Microbiology, 2015: 58-64.
22. Wu L, Zhao W, Yang R, et al. Aggregation of egg white proteins with pulsed electric fields and thermal
processes[J]. Journal of the Science of Food and Agriculture, 2016, 96(10): 3334-3341.
23. Fan Y, Hua X, Zhang Y, Yang R, et al. Cloning, expression and structural stability of a cold-adapted β-
galactosidase from Rahnella sp. R3[J]. Protein Expression and Purification, 2015: 158-164.
24. Wang H, Yang R, Hua X, et al. Functional display of active β-galactosidase on Bacillus subtilis spores
using crust proteins as carriers[J]. Food Science and Biotechnology, 2015, 24(5): 1755-1759.
25. Shen Q, Zhang Y, Yang R, et al. Thermostability enhancement of cellobiose 2-epimerase from
Caldicellulosiruptor saccharolyticus by site-directed mutagenesis[J]. Journal of Molecular Catalysis B-
enzymatic, 2015: 158-164.
26. Zhang Y, Zhao W, Yang R, et al. Steam Flash Explosion Assisted Dissolution of Keratin from Feathers[J]. ACS Sustainable Chemistry & Engineering, 2015, 3(9): 2036-2042.
27. Gasmalla M A, Yang R, Hua X, et al. Extraction of rebaudioside-A by sonication from Stevia rebaudiana Bertoni leaf and decolorization of the extract by polymers[J]. Journal of Food Science and Technology, 2015: 1-8.
28. Kang J, Hua X, Yang R, et al. Characterization of natural low-methoxyl pectin from sunflower head extracted by sodium citrate and purified by ultrafiltration[J]. Food chemistry, 2015, 180: 98-105.
29. Wang M, Yang R, Hua X, et al. Lactulose production from lactose by recombinant cellobiose 2‐ epimerase in permeabilised Escherichia coli cells[J]. International Journal of Food Science & Technology, 2015.
30. Hua X, Wang K, Yang R, et al. Edible coatings from sunflower head pectin to reduce lipid uptake in fried potato chips[J]. LWT-Food Science and Technology, 2015, 62(2): 1220-1225.
31. Wu L, Zhao W, Yang R, et al. Pulsed electric field (PEF)-induced aggregation between lysozyme, ovalbumin and ovotransferrin in multi-protein system[J]. Food chemistry, 2015, 175: 115-120.
32. Gu J, Yang R, Hua X, et al. Adsorption‐based immobilization of Caldicellulosiruptor saccharolyticus cellobiose 2‐epimerase on Bacillus subtilis spores[J]. Biotechnology and Applied Biochemistry, 2015, 62(2): 237-244.
33. Hua X, Wang K, Yang R, et al. Rheological properties of natural low-methoxyl pectin extracted from sunflower head[J]. Food Hydrocolloids, 2015, 44: 122-128.
34. Jin T Z, Guo M, Yang R, et al. Combination of pulsed electric field processing and antimicrobial bottle for extending microbiological shelf-life of pomegranate juice[J]. Innovative Food Science & Emerging Technologies, 2014, 26: 153-158.
35. Wang H, Yang R, Jiang X, et al. Expression and Characterization of Two β-Galactosidases from Klebsiella pneumoniae 285 in Escherichia coli and their Application in the Enzymatic Synthesis of Lactulose and 1-Lactulose[J]. Z. Naturforsch, 2015, 69: 479-487.
36. Gasmalla M A, Yang R, Hua X, et al. Stevia rebaudiana Bertoni: An alternative Sugar Replacer and Its
Application in Food Industry[J]. Food Engineering Reviews, 2014, 6(4): 150-162.
37. Tang L, Yang R, Hua X, et al. Preparation of immobilized glucose oxidase and its application in improving
breadmaking quality of commercial wheat flour[J]. Food Chemistry, 2014: 1-7.
38. Wu L, Zhao W, Yang R, et al. Effects of pulsed electric fields processing on stability of egg white
proteins[J]. Journal of Food Engineering, 2014: 13-18.
39. Zhao W, Yang R, Gu Y, Tang Y, et al. Assessment of pulsed electricfields induced cellular damage in Saccharomyces cerevisiae: Change in performance of mitochondria and cellular enzymes. LWT-Food Science and Technology, 2014, 58:55-62. 40. Zhang Y, Yang R, Zhao W, et al. Physicochemical and emulsifying properties of protein extracted from soybean meal assisted by steam flash-explosion[J]. Innovative Food Science & Emerging Technologies, 2014, 23:131-137. 41. Ye F, Yang R, Hua X, et al. Modification of steviol glycosides using α-amylase[J]. LWT - Food Science and Technology, 2014, 57(1):400-405. 42. Zhao W, Yang R, Gu Y, et al. Effects of pulsed electric fields on cytomembrane lipids and intracellular nucleic acids of Saccharomyces cerevisiae[J]. Food Control, 2014, 39:204-213.
43. Wang K, Hua X, Yang R, et al. Hydrodynamic behavior and gelling properties of sunflower head pectin in the presence of sodium salts[J]. Food Hydrocolloids, 2014: 238-244. 44. Song H, Yang R, Zhao W, et al. Innovative Assistant Extraction of Flavonoids from Pine (Larix olgensisHenry) Needles by High-Density Steam Flash-Explosion. Journal of Agricultural and Food Chemistry, 2014, 62:3806−3812.
45. Zhang Y, Yang R, Zhao W, et al. Improving digestibility of feather meal by steam flash explosion.[J].
Journal of Agricultural and Food Chemistry, 2014, 62(13): 2745-2751.
46. Abdalbasit M, Gasmalla A, Yang R, et al. Nutritional Composition of Stevia rebaudiana Bertoni Leaf:
Effect of Drying Method[J]. Tropical Journal of Pharmaceutical Research, 2014, 13(1): 61-65.
47. Wang H, Yang R, Hua X, et al. Enzymatic production of lactulose and 1-lactulose: current state and
perspectives[J]. Applied Microbiology and Biotechnology, 2013, 97(14): 6167-6180.
48. Zhao W, Yang R, Shen X, et al. Lethal and sublethal injury and kinetics of Escherichia coli, Listeria
monocytogenes and Staphylococcus aureus in milk by pulsed electric fields[J]. Food Control, 2013, 32(1):
6-12.
49. Zhao W, Xu G, Yang R, et al. Preparation of casein phosphopeptides using a novel continuous process of
combining an enzymatic membrane reactor with anion-exchange chromatography[J]. Journal of Food
Engineering, 2013, 117(1): 105-112.
50. Zhang Y, Yang R, Zhao W, et al. Application of high density steam flash-explosion in protein extraction
of soybean meal[J]. Journal of Food Engineering, 2013, 116(2):430-435.
51. Ye F, Yang R, Hua X, et al. Modification of stevioside using transglucosylation activity of Bacillus
amyloliquefaciens α-amylase to reduce its bitter aftertaste[J]. LWT - Food Science and Technology, 2013,
51(2):524-530.
52. Hua X, Yang R, Shen Q, et al. Production of 1-lactulose and lactulose using commercial β-galactosidase
from Kluyveromyces lactis in the presence of fructose.[J]. Food Chemistry, 2013, 137(1): 1-7.
53. Ye F, Yang R, Hua X, et al. Adsorption characteristics of stevioside and rebaudioside A from aqueous
solutions on 3-aminophenylboronic acid-modified poly(divinylbenzene-co-acrylic acid)[J]. Separation
and Purification Technology, 2013: 313-323.
54. Zhang Y, Zhao W, Yang R, et al. Preparation and functional properties of protein from heat-denatured
soybean meal assisted by steam flash-explosion with dilute acid soaking[J]. Journal of Food Engineering,
2013, 119(1): 56-64.
55. Shen Q, Yang R, Hua X, et al. Enzymatic synthesis and identification of oligosaccharides obtained by
transgalactosylation of lactose in the presence of fructose using β-galactosidase from Kluyveromyces
lactis[J]. Food Chemistry, 2012, 135(3): 1547-1554.
56. Zhao W, Yang R, Zhang H Q, et al. Recent advances in the action of pulsed electric fields on enzymes
and food component proteins[J]. Trends in Food Science and Technology, 2012, 27(2): 83-96.
57. Zhao W, Yang R, Zhang Y, et al. Sustainable and practical utilization of feather keratin by an innovative
physicochemical pretreatment: high density steam flash-explosion[J]. Green Chemistry, 2012, 14(12): 3352-3360.
58. Zhao W, Yang R. Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine
Serum Albumin[J]. Food and Bioprocess Technology, 2012, 5(5): 1706-1714.
59. Hua X, Yang R, Shen Q, et al. Production of 1-lactulose and lactulose using commercial β-galactosidase
from Kluyveromyces lactis in the presence of fructose[J]. Food Chemistry, 2013, 137(1-4):1-7.
60. Wang H, Yang R, Hua X, et al. Expression, Enzymatic Characterization, and High-Level Production of
Glucose Isomerase from Actinoplanes missouriensis CICIM B0118(A) in Escherichia coli[J]. Zeitschrift
für Naturforschung C, 2011: 605-613.
61. Zhao H, Hua X, Yang R, et al. Diafiltration process on xylo-oligosaccharides syrup using nanofiltration
and its modelling[J]. International Journal of Food Science & Technology, 2012, 47(1):32-39. 62. Zhao W, Yang R, Liang Q, et al. Electrochemical reaction and oxidation of lecithin under pulsed electric fields (PEF) processing[J]. Journal of agricultural and food chemistry, 2012, 60(49): 12204-12209.
63. Zhao W, Yang R, Shi X, et al. Oxidation of oleic acid under pulsed electric field processing[J]. Food
Research International, 2011, 44(5): 1463-1467.
64. Zhao W, Yang R, Zhang H Q, et al. Quantitative and real time detection of pulsed electric field induced
damage on Escherichia coli cells and sublethally injured microbial cells using flow cytometry in
combination with fluorescent techniques[J]. Food Control, 2011, 22(3): 566-573.
65. Zhang S, Yang R, Zhao W, et al. The first ESR observation of radical species generated under pulsed
electric fields processing[J]. LWT - Food Science and Technology, 2011, 44(4): 1233-1235.
66. Zhang S, Yang R, Zhao W, et al. Influence of pulsed electric field treatments on the volatile compounds
of milk in comparison with pasteurized processing[J]. Journal of Food Science, 2011, 76(1).
67. Zhang Z, Yang R, Zhang S, et al. Purification of lactulose syrup by using nanofiltration in a diafiltration
mode[J]. Journal of Food Engineering, 2011, 105(1): 112-118.
68. Shen Q, Yang R, Hua X, et al. Gelatin-templated biomimetic calcification for β-galactosidase
immobilization[J]. Process Biochemistry, 2011, 46(8): 1565-1571.
69. Wang H, Yang R, Liu Y, et al. Effects of low dose gamma irradiation on microbial inactivation and
physicochemical properties of fried shrimp (Penaeus vannamei)[J]. International Journal of Food Science
& Technology, 2010, 45(6):1088-1096.
70. Luo X, Yang R, Zhao W, et al. Gelling properties of Spanish mackerel (Scomberomorus niphonius) surimi
as affected by washing process and high pressure[J]. International Journal of Food Engineering, 2010,
6(4). 71. Zhao W, Yang R*, Hua X, Zhang W. Inactivation of Polyphenoloxidase of Pear by Pulsed Electric Fields, International Journal of Food Engineering, 2010, 6(3), Article 4.
72. Zhang Z, Yang R, Wang H, et al. Determination of lactulose in foods: a review of recent research[J].
International Journal of Food Science and Technology, 2010, 45(6): 1081-1087. 73. Hua X, Zhao H, Yang R, et al. Coupled model of extended Nernst–Planck equation and film theory in
nanofiltration for xylo-oligosaccharide syrup[J]. Journal of Food Engineering, 2010, 100(2): 302-309.
74. Zhao W, Yang R. Experimental Study on Conformational Changes of Lysozyme in Solution Induced by
Pulsed Electric Field and Thermal Stresses[J]. Journal of Physical Chemistry B, 2010, 114(1):503-510.
75. Hua X, Yang R, Zhang W, et al. Dual-enzymatic synthesis of lactulose in organic-aqueous two-phase
media[J]. Food Research International, 2010, 43(3): 716-722.
76. Zhang Z, Wang H, Yang R, et al. A novel spectrophotometric method for quantitative determination of
lactulose in food industries[J]. International Journal of Food Science and Technology, 2010, 45(2): 258-
264.
77. Zhao W, Yang R, Tang Y, et al. Investigation of the Protein−Protein Aggregation of Egg White Proteins
under Pulsed Electric Fields[J]. Journal of Agricultural and Food Chemistry, 2009, 57(9): 3571-3577.
78. Zhao W, Yang R, Wang M, et al. Cold storage temperature following pulsed electric fields treatment to
inactivate sublethally injured microorganisms and extend the shelf life of green tea infusions[J].
International Journal of Food Microbiology, 2009, 129(2): 204-208.
79. Zhao W, Yang R. Effect of high-intensity pulsed electric fields on the activity, conformation and self-
aggregation of pepsin[J]. Food Chemistry, 2009, 114(3): 777-781.
80. Zhao W, Yang R, Wang M, et al. Effects of pulsed electric fields on bioactive components, colour and
flavour of green tea infusions[J]. International Journal of Food Science and Technology, 2009, 44(2): 312-
321.
81. Zhang W, Xu S, Wang Z, et al. Demucilaging and dehulling flaxseed with a wet process[J]. LWT - Food
Science and Technology, 2009, 42(6): 1193-1198.
82. Zhao W, Yang R. Protective effect of sorbitol on enzymes exposed to microsecond pulsed electric field[J].
Journal of Physical Chemistry B, 2008, 112(44): 14018-14025
83. Zhao W, Yang R. The effect of pulsed electric fields on the inactivation and structure of lysozyme[J].
Food Chemistry, 2008, 110(2): 334-343. 84. Zhao W, Yang R, Lu R, et al. Effect of PEF on microbial inactivation and physical-chemical properties of green tea extracts: Food science + technology. Science + technologie alimentaire[J]. LWT - Food Science and Technology, 2008, 41(3):425-431.
85. Zhao W, Yang R. Comparative study of inactivation and conformational change of lysozyme induced by
pulsed electric fields and heat[J]. European Food Research & Technology, 2008, 228(1):47-54.
86. Zhao W, Yang R, Lu R, et al. Investigation of the mechanisms of pulsed electric fields on inactivation of
enzyme: lysozyme[J]. Journal of Agricultural & Food Chemistry, 2007, 55(24):9850-8.
87. Zhao W, Yang R, Lu R. Combined Effects of Heat and PEF on Microbial Inactivation and Quality of Liquid Egg Whites[J]. International Journal of Food Engineering, 2007, 3 (4), article 12. 88. Wang M, Yang R, Zhao W. Effects of heat and pulsed electric fields on bioactive components and color of green tea infusions[J]. International Journal of Food Engineering, 2008, 4(5), article 11. 89. Lu R, Xu S, Wang Z, Yang R, et al. Isolation of lactoferrin from bovine colostrum by ultrafiltration coupled with strong cation exchange chromatography on a production scale[J]. Journal of Membrane Science, 2007, 297(1):152-161.