甘晶 博士

副教授 硕士生导师

中国农业大学研究生兼职导师

●出生年月

1986年12月

●学习工作经历

2017.07-至今：烟台大学，生命科学学院，讲师、副教授

2022.03-至今：国家大豆工程技术研究中心、东北农业大学，博士后在读

2013.09-2017.06：中国农业大学 工学博士 粮食油脂及植物蛋白专业

2014.09-2014.11：日本筑波大学 访问学者

2012.09-2013.09：中国农业大学 科研助理

2009.09-2012.07：吉林农业大学 工学硕士 食品科学与工程专业

2005.09-2009.07：吉林农业大学 工学学士 食品科学与工程专业

●主讲课程

本科生课程：《食品工艺学》 《专业英语及论文写作 》

研究生课程： 信息检索与知识产权

● 研究方向

1、传统发酵食品应用基础

2、食源性蛋白质结构解析及功能活性研究

3、矿物质吸收与人体健康

4、活性肽与慢性疾病

●教学、科研项目

1、“ 抗皮肤衰老肽系列产品评价及开发 ” 50万、 在研、主持；

2、山东省自然科学基金委员会, 面上项目, ZR2022MC217, 拟南芥调控合子不对称分裂和顶-基细胞命运的受体激酶ZAR1的配体信号, 2023-01 至 2025-12, 10万元, 在研, 参与；

3、水产品中矿物元素存在形态及吸收机制研究，烟台大学科技项目（博士启动基金），2017-2022，结题，主持；

4、国家绿肥产业技术体系，2017-2020，结题、参与；

5、国家自然科学基金面上项目，31571791、魔芋葡甘露聚糖的凝胶形成机理及其响应性水凝胶的构建、2016/01 -2019/12、81.4万元、结题、参与；

6、新工科背景下以项目为导向食品专业多学科交叉融合共建改革探索，教育部产学研协同育人项目，结题，主持；

7、“双万计划”背景下地方高校多元化、创新型基层教学组织建设研究与实践，省级教改项目，在研，参与；

8、五育并举，构建高质量育人体系--食品工艺学课程创新改革探究与实践，校级教改项目，在研，主持；

9、“新工科”视域下食品科学专业多学科交叉融合共建改革探索，校教务处，校级教改项目，结题，主持；

● 主要论文

1. Meng di Du,Wei Yu, Ning Ding, Mengqi Jian,Yong qiang Cheng and Gan Jing. Antioxidant, aroma, and sensory characteristics of Maillard reaction products from Urechis unicinctus hydrolysates: development of food flavorings.Frontiers in Nutrition,2024 06;10:1325886;

2.Gan Jing,Xiao Kong,Kuai tian Wang,Yu hang Chen,Meng di Du,Bo Xu,Jing ru Xu,Zhen-hua Wang,Yong qiang Cheng andTian ying Yu. Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative.Frontiers in Nutrition,2023 21;10:1198456;

3.Xiao Kong, Ziqun Xiao, Yuhang Chen, Mengdi Du, Zihui Zhang, Zhen-hua Wang, Bo Xu, Yongqiang Cheng, Tian-Ying Yu* and Jing Gan*；Calcium binding properties, stability and osteogenic ability of phosphorylated soy peptide-calcium chelate，Frontiers in Nutrition,2023 21;10:1129548;

4.Jing Gan ; Ziqun Xiao; Kuaitian Wang; Xiao Kong; Mengdi Du; Zhenhua Wang; Bo Xu; Yongqiang Cheng *; Isolation, characterization, and molecular docking analyses of novel calcium‐chelating peptide from soy yogurt and the study of its calcium chelation Mechanism, Journal of the Science of Food and Agriculture, 2022, 12(2): 1-36；Top期刊

5.Jing Gan ; Xiao Kong; Ziqun Xiao; Yuhang Chen; Mengdi Du; Yan Wang; Zhenhua Wang;Yongqiang Cheng*; Bo Xu* ; Calcium Binding Mechanism of Soybean Peptide with Histidine Alterationby Molecular Docking Analysis and Spectroscopic Methods, Foods, 2022, 11(20): 3290；

6.Jing Gan; Lirong Sun; Chenxia Guan; Teng Ren; Qinling Zhang; Shihui Pan; Qing Zhang; Hao Chen* ; Preparation and Properties of Salecan–Soy Protein Isolate Composite Hydrogel Induced by Thermal Treatment and Transglutaminase, International Journal of Molecular Sciences, 2022,

23(16): 9383-9383；Top期刊

7.Gan J, Guan C, Zhang X, Sun L, Zhang Q, Pan S, Zhang Q, Chen H. The Preparation of Anti-Ultraviolet Composite Films Based on Fish Gelatin and Sodium Alginate Incorporated with Mycosporine-like Amino Acids[J]. Polymers ,2022, 14, 2980.

8.Kuaitian Wang; Xiao Kong; Mengdi Du; Wei Yu; Zhenhua Wang; Bo Xu; Jianrong Yang; JingruXu; Zhili Liu; Yongqiang Cheng*; Jing Gan*; Novel Soy Peptide CBP: Stimulation of Osteoblast Differentiation via TβRI-p38-MAPK-Depending RUNX2 Activation, Nutrients, 2022, 14(9): 1940-1940 ；Top期刊

9.Kong, X, Xiao, Z, Du, M, Wang, K, Yu, W, Chen, Y, Liu, Z, Cheng, Y, Gan, J*. Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum[J]. Gels ,2022, 8, 453.

10. Zhuoran Zhang; Guoming Li; Ying Wei; Zhiyuan Feng; Lei Fang; Mingliang Li; Jie Ren;Wenying Liu*; Jing Gan* ; In vitro immunomodulatory and antioxidant effects of oligopeptides and four characteristic peptides in black‐bone silky fowl ( Gallus gallus domesticus Brisson ),Journal of Food Biochemistry, 2022, 00(14469): 1-12 ；

11.Jiaqi Gong, Kuaitian Wang, Han Zhang, Jing Gan*. Effects of Zn2+ and Ca2+ on the interaction of Quercetin and its conjugate Quercetin 3-O-β-Glucopyranoside with β-Conglycinin (7S). International Agricultural Engineering Journal,2020.29(3):310-318.

12.Kuaitian Wang，Ziqun Xiao, Jiaqi Gong, Yabo Zhao, Jianrong Yang, Jing Gan*. Effect of different processing conditions on the interaction of daidzein, genistein and soy protein. International Agricultural Engineering Journal,2020.29(3):319-323.

13.Xue Bai, Yan Wang, Jing Gan*, Yongquan Wang, Hongjun He, Yongqiang Cheng. ICP-AES determination of mineral elements in marine products derived from China's different cities.International Agricultural Engineering Journal, 2018,27(4):324-329.

14.Xue Bai, Yan Wang, Jing Gan*, Hongjun He. Bioaccumulation of heavy metals in some marine organisms collected from four different cities of China . International Agricultural Engineering Journal, 2018,27(3):410-415.

15.Jing Gan, Xiaonan Liu, Jiyuan Liu, Hao Chen,Yongquan Wang, Satoru Niarasawa, Lijun Yin, Yongqiang Cheng.Effect of fermentation by pure culture of Yeast strain (GM6, CC17, SS2) on isoflavone and purine content of soy yogurt. International Agricultual Engineering Journal, 2017,26(2),213-217.

16.Jing Gan, Xuan Wang,Yongqua Wangn,Shuang Qiu,Xuanbo Liu,Jiyuan Liu,Satoru Niarasawa, Liujun Yin, Yongqiang Cheng.Screening, identification of lactic acid bacteria from pickled Chinese cabbage for application in synbiotic set soy yoghurt production. International Agricultual Engineering Journal, 2017,26(1)180-185.

17.Jing Gan, Yongquan Wang, Lin Shi, Kun Cai, Lijun Yin, Satoru Niarasawa, Yongqiang Cheng.Effect of different strains fermentation on the content of soybean oligosaccharides in Douchi.International Agricultual Engineering Journal，2017,26(3),184-192.

18.Jing Gan, Hao Chen, Jiyuan Liu, Satoru Nirasawa, Yongqiang Cheng. Interactions of β-Conglycinin (7S) with Different Phenolic Acids-Impact on Structural Characteristics and Proteolytic Degradation of Proteins. International Journal of Molecular Sciences, 2016,17(10).Top期刊

19.Ren T , Gan J , Zhou L , et al. Physically Crosslinked Hydrogels Based on Poly (Vinyl Alcohol) and Fish Gelatin for Wound Dressing Application: Fabrication and Characterization[J]. Polymers, 2020, 12(8):1729.

20.Chen H , Gan J , Ji A , et al. Development of Double Network Gels Based on Soy Protein Isolate and Sugar Beet Pectin Induced by Thermal Treatment and Laccase Catalysis[J]. Food Chemistry, 2019, 292(SEP.15):188-196.Top期刊

21.Wang Y , Gan J , Zhou Y , et al. Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids: Effect of replacement of folded conformation by extended structure[J]. Food Hydrocolloids, 2017, 72:105-114.Top期刊

22.Liu J.,Jing G , Yu Y , et al. Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins[J]. Journal of Functional Foods, 2016, 21:75-86.Top期刊

23.Jieteng C., Weishun Z., Jing G, Yunxue L.,Yifan P., Junyan L., Hao C.Physicochemical properties and anti-oxidation activities of ulvan from Ulva pertusa Kjellm. Algal Research.2021

24.Chen, H. , Qiu, S. , Gan, J. , Liu, Y. , Zhu, Q. , & Yin, L. . (2016). New insights into the functionality of protein to the emulsifying properties of sugar beet pectin. Food Hydrocolloids, 57, 262-270.Top期刊

23.甘晶, 于寒松, 朴春红,等. 浆渣共熟化技术与传统技术生产豆浆营养成分的比较分析[J]. 农业机械, 2012(18):103-10510.

24.于寒松, 甘晶, 王玉华,等. 熟浆工艺中去除胰蛋白酶抑制因子的参数优化[J]. 食品工业, 2015, 036(006):169-172；

25.甘晶, 陈浩，于天英，魏权，杨建荣.食品工艺学课程思政的探索及实践[J]. 食品工业, 2021；

26.甘晶, 贺红军, 孙承锋,等. 应用型高校"食品工艺学"课程探究式教学模式初探与实践[J]. 农产品加工, 2020。

● 荣誉奖励

2024年 烟台大学优秀教师

2023年  山东省高校教师教学创新大赛--思政组，省级二等奖； 

2023年  烟台大学第二届教师教学创新大赛，  校级一等奖；

2022年  烟台大学第一届教师教学创新大赛，   校级一等奖；

2021年  山东省第八届青年教师教学竞赛，   省级二等奖；

2020年  烟台大学第八届青年教师教学竞赛，    校级一等奖；

2018年  烟台大学青年助教培养 优秀；

已毕业硕士5名（其中2名分别进入江南大学、中国农大大学攻读博士研究生）

● 联系方式

通信地址：山东省烟台市黄渤海新区吉林路1号烟台大学八角湾校区，烟台大学生命科学学院

邮编：264006

电邮：ganjing@ytu.edu.cn；keaiganjing@126.com