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Yang, Ruijin Ph.D., Professor Tel：0510-85919150 E-Mail：[email protected] Areas of Expertise：Food Chemistry and Biotechnology

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Yang, Ruijin Ph.D., Professor Tel：0510-85919150 E-Mail：Yrj@Jiangnan.Edu.Cn Areas of Expertise：Food Chemistry and Biotechnology 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.
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