讲师/助理研究员
您的当前位置:首页  师资队伍  员工名录  讲师/助理研究员
穆冬冬
发布时间:2018-09-11    阅读次数: 1070
姓 名:
穆冬冬
职 称:
讲师
职 务:
 
所属系:
食品质量与安全
邮 箱:
d.mu@hfut.edu.cn
电 话:
 
个人学习工作简介

200309-200707月,重庆大学生物工程学院生物工程专业,本科

200709-201007月,重庆大学生物工程学院生物学专业,硕士

201011-201509月,荷兰格罗宁根大学分子生物学专业,博士

201601-至今,           合肥工业大学食品与生物工程学院,教师
主要研究领域与方向
1.酶工程在食品加工过程中的应用
2.抗菌肽的生物合成与生物改造
开设课程
《食品酶学》、《食品卫生学》、《生物安全》、《遗传学发现》
目前承担的科研项目

中国博士后基金、安徽省科技重大专项、安徽省自然科学基金、中央高校博士专项科研资助基金

著作论文(代表作)

(1) Mu D, Li H, Li X, Zhu J, Qiao M, Wu X, Luo S, Yang P, Zhao Y, Liu F, Jiang S, Zheng Z*. Enhancing laccase-induced soybean protein isolates gel properties by microwave pretreatment, J Food Process Pres. 2020, 44(4): e14386.

(2)Mu D*#, Li H#, Chen Q#, Zhu J, Wu X, Luo S, Zhao Y, Wang L, Jiang S, Li X, Zheng Z*. Secretion of Bacillus amyloliquefaciens γ-Glutamyltranspeptidase from Bacillus subtilis and its application in enzymatic synthesis of l-theanine, J Agric Food Chem. 2019, 67(51):14129-14136.

(3)Ma T#, Lu J#, Zhu J#, Li X, Gu H, Montalbán-López M, Wu X, Luo S, Zhao Y, Jiang S, Zheng Z*, Mu D*. The secretion of Streptomyces monbaraensis transglutaminase from Lactococcus lactis and immobilization on porous magnetic nanoparticles, Front Microbiol . 2019, 10:1675.

(4)Mu D*#, Lu J#, Qiao M, Kuipers OP, Zhu J, Li X, Yang P, Zhao Y, Luo S, Wu X, Jiang S, Zheng Z*. Heterologous signal peptides-directing secretion of Streptomyces mobaraensis transglutaminase by Bacillus subtilis, Appl Microbiol Biotechnol, 102(13):5533-5543.

(5)Mu D*, Lu J, Shu C, Li H, Li X, Cai J, Luo S, Yang P, Jiang S, Zheng Z*. Improvement of the activity and thermostability of microbial transglutaminase by multiple-site mutagenesis, Biosci Biotechnol Biochem, 2018, 82:1, 106-109.

(6)Wang K, Li C, Wang B, Yang W, Luo S, Zhao Y, Jiang S, Mu D*, Zheng Z*. Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives. J Sci Food Agric. 2017 Dec; 97(15):5131-5138. doi: 10.1002/jsfa.8392.

(7)Alvarez-Sieiro P, Montalbán-López M, Mu D, Kuipers OP*, Bacteriocins of lactic acid bacteria: extending the family, Applied Microbiology and Biotechnology, 2016 100(7): 2939-2951.

(8)Mu D, Montalbán-López M, Deng J, Kuipers OP*, Lantibiotic reductase LtnJ substrate selectivity assessed with a collection of nisin derivatives as substrates, Applied and Environmental Microbiology, 2015, 81(11):3679-3687.

(9)Mu D, Montalbán-López M, Masuda Y, Kuipers OP*, Zirex: a novel zinc-regulated expression system for Lactococcus lactis, Applied and Environmental Microbiology, 2013, 79(14):4503-4508.

(10)van Heel AJ#, Mu D#, Montalbán-López M, Hendriks D, Kuipers OP*, Designing and producing modified, new-to-nature peptides with antimicrobial activity by use of a combination of various lantibiotic modification enzymes, ACS Synthetic Biology, 2013, 2(7): 397-404.

(11)Yin Y, Mu D*, Chen S, Liu L, Wang Z*, Effects on growth and digestive enzyme activities of the Hepialus gonggaensis larvae caused by introducing probiotics, World Journal of Microbiology and Biotechnology, 2011, 27(3): 529-533.

(12)Yang P, Zhang H, Cao L, Zheng Z, Mu D, Jiang S, Cheng J. Combining sestc engineered A. niger with sestc engineered S. cerevisiae to produce rice straw ethanol via step-by-step and in situ saccharification and fermentation. 3Biotech. 2018 Jan; 8(1):12. doi: 10.1007/s13205-017-1021-1.

(13)Qin X, Sun Q, Zhao Y, Zhong X, Mu D, Jiang S, Luo S, Zheng Z*. Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments, Ultrason Sonochem. 2017 Nov;39:137-143. doi: 10.1016/j.ultsonch.2017.04.027.

(14)Wu X, Yao H, Cao X, Liu Q, Cao L, Mu D, Luo S, Zheng Z, Jiang S, Li X*. Production of vinegar from purple sweet potato in a liquid fermentation process and investigation of its antioxidant activity, 3 Biotech. 2017 Oct;7(5):308. doi: 10.1007/s13205-017-0939-7.

(15)Li X, Deng Y, Yang Y, Wei Z, Cheng J, Cao L, Mu D, Luo S, Zheng Z, Jiang S, Wu X*. Fermentation Process and Metabolic Flux of Ethanol Production from the Detoxified Hydrolyzate of Cassava Residue, Front Microbiol. 2017 Aug 22;8:1603. doi: 10.3389/fmicb.2017.01603.

版权所有:合肥工业大学食品与生物工程学院  技术支持:南京苏迪
地址:安徽省合肥市经济技术开发区大学城翡翠路420号  邮编:230601  电话:0551-62901285  邮箱:spxy@hfut.edu.cn
皖ICP备12146036号-1  您是本站第
访客!
触碰右侧展开