邵艳红

1. 个人简介

职称：讲师

学位：博士

导师：（生物学）硕士研究生导师

籍贯：山东省济宁市

2. 学习和工作经历

学习经历：2015.9-2021.7 江西师范大学，硕博连读，博士学位，化学生物学

2010.9-2014.7 青岛农业大学，学士学位，生物学

工作经历：

2021.9-至今江西师范大学，生命科学学院，讲师

按时间顺序，最新的在最前面

3. 研究方向

极端条件下食品营养组分的相互作用

美拉德反应产物与肠道菌群安全相关性评估

牛奶蛋白过敏研究及改性方法探究

4. 论文和专利

[1]Yan-hong Shao, Yao Zhang, Lu Zhang, Jun Liu*, Zong-cai Tu*. Mechanismof reduction in allergenicity and altered human intestinal microbiotaof digested β-lactoglobulin modified by ultrasonic pretreatmentcombined with glycation[J]. Journal of Agricultural and FoodChemistry, 2021, 69(46): 14004-14012.

[2]Yan-hong Shao, Yao Zhang, Jun Liu*, Zong-cai Tu*. Investigation intopredominant peptide and potential allergenicity of ultrasonicatedβ-lactoglobulin digestion products[J]. Food Chemistry, 2021, 361:130099.

[3]Yan-hong Shao, Yao Zhang, Jun Liu, Zong-cai Tu*. Influence ofultrasonic pretreatment on the structure, antioxidant and IgG/IgEbinding activity of ß-lactoglobulin during digestion in vitro[J].Food Chemistry, 2020, 312:126080.

[4]Yan-Hong Shao, Yao Zhang, Min-fang Zhu, Jun Liu*, Zong-cai Tu*.Glycation of β-lactoglobulin combined by sonication pretreatmentreduce its allergenic potential[J]. International Journal ofBiological Macromolecules, 2020, 164: 1527-1535.

[5]Wei-Mei Chen, Yan-hong Shao, Zhi Wang, Jiu Liu*, Zong-cai Tu*.Simulated in vitro digestion of α-lactalbumin modified byphosphorylation: Detection of digestive products andallergenicity[J]. Food Chemistry, 2022, 372: 131308.（共同一作）

[6]Yan-hongShao, Yun-hua Ye*, Jun Liu, Ping Yang, Xiao-mei Sha, Hui Wang, LuZhang, Zong-cai Tu*. Determining the antioxidant activity andstructure of bovine serum albumin through ultrasonic pretreatmentcoupled with Maillard reaction[J]. Journal of Food Science andTechnology, 2019.

[7]JunLiu, Wen-mei Chen, Yan-hong Shao, Jia-li Zhang, Zong-cai Tu*. Themechanism of the reduction in allergenic reactivity of bovineα-lactalbumin induced by glycation, phosphorylation andacetylation[J]. Food Chemistry, 2020, 310, 125853.

[8]JunLiu, Zongcai Tu*, Yan-hong Shao, Hui Wang*, Guang-xian Liu, Xiao-meiSha, Lu Zhang, Ping Yang. Improved antioxidant activity and glycationof α-lactalbumin after ultrasonic pretreatment revealed byhigh-resolution mass spectrometry[J]. Journal of Agricultural andFood Chemistry, 2017, 65(47): 10317-10324.

[9]JunLiu, Yun-hua Ye*, Yan-hong Shao, Zong-cai Tu. Observation of thestructural changes of α‐lactalbumin induced by ultrasonic prior toglycated modification[J]. Journal of Food Biochemistry, 2019,43(11):13017

[10]邵艳红,涂宗财*,耿阳,刘俊,王辉,沙小梅,张露.超声波处理结合糖基化改性对BSA-乳糖体系乳化性质和结构的影响[J].食品工业科技,2017, 38(20):11-15.

[11]刘俊,王阳,熊子豪,陈文美,邵艳红,涂宗财*.糖基化、磷酸化及乙酰化修饰对α-乳白蛋白致敏性和人肠道菌群的影响[J].食品与发酵工业,2021, 47(17): 91-97.

[12]李军,涂宗财*,沙小梅,张露,叶云花,罗娟,杨萍,邵艳红.反应条件对牛血清白蛋白-葡萄糖体系糖基化产物形成的影响[J].食品与发酵工业,2019, 45(05): 87-93.