副教授

    • 姓名:穆冬冬
    • 职务:
    • 职称:副教授、硕导
    • 所属系:食品质量安全系
    • 邮箱:d.mu@hfut.edu.cn
    • 办公地点:
  • 个人简介
  • 研究领域
  • 科研项目
  • 学术成果
  • 荣誉奖项

学习经历:

2003年09月-2007年07月,重庆大学,本科

2007年09月-2010年07月,重庆大学,硕士

2010年11月-2015年09月,格罗宁根大学(荷兰,University of Groningen),博士

工作经历:

2016年01月-2021年12月,合肥工业大学,讲师

2022年01月-至今,合肥工业大学,副教授

职务: 职称: 副教授、硕导
所属系: 食品质量安全系 邮箱: d.mu@hfut.edu.cn
办公地点: 学术成果 <br>代表性论文<br>
<br>1.Ai Y, Li X, Wu X, Montalbán-López M, Zheng Z, Mu D*. Secreting recombinant barnase by Lactococcus lactis and its application in reducing RNA from forages. Enzyme and Microbial Technology. 2023 Mar;164:110191.<br>
<br>2.Ma T, Li X, Montalbán-López M, Wu X, Zheng Z*, Mu D*. Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties. Gels. 2022, 8, 674.<br>
<br>3.Bao S, Li X, Wu X, Montalbán-López M, Qiao M, Zheng Z, Cai J, and Mu D*. Secretion of Bacillus amyloliquefaciens Levansucrase and Its Mutants from L. lactis NZ9000 and Their Applications in the Synthesis of Levan. ACS Food Science & Technology. 2022, 2, 4, 655-666.<br>
<br>4.Ma T, Li X, Wu X, Jiang S, Zheng Z* and Mu D*. Expression of Bacillus amyloliquefaciens γ-glutamyltransferase in Lactococcus lactis and immobilization on magnetic nanoparticles. ACS Food Science & Technology.  2021, 1, 5, 778-787.<br>
<br>5.Mu D*, Zhou Y, Wu X, Montalban-Lopez M, Wang L, Li X*, and Zheng Z*. Secretion of Bacillus amyloliquefaciens Levansucrase from Bacillus subtilis and Its Application in the Enzymatic Synthesis of Levan. ACS Food Science & Technology.  2021, 1, 2, 249-259.<br>
<br>6.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, Journal of Food Processing and Preservation. 2020, 44(4): e14386.<br>
<br>7.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, Journal of Agricultural and Food Chemistry. 2019, 67(51):14129-14136.<br>
<br>8.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, Frontiers in Microbiology. 2019, 10:1675.<br>
<br>9.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, Applied Microbiology and Biotechnology, 2018. 102(13):5533-5543.<br>
<br>10.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, Bioscience Biotechnology & Biochemistry, 2018, 82:1, 106-109.<br>
<br>11.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. Journal of the Science of Food and Agriculture. 2017 Dec; 97(15):5131-5138. doi: 10.1002/jsfa.8392.<br>
<br>12.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.<br>
<br>13.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.<br>
<br>14.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.<br>
<br>15.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.<br>
<br>16.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.<br>
<br>17. Zhu J, Zhu F, Yue X, Chen P, Sun Y, Zhang L, Mu D*, Ke F*. Waste Utilization of Synthetic Carbon Quantum Dots Based on Tea and Peanut Shell. Journal of Nanomaterials, 2019. 2019.<br>
<br>18.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.<br>
<br>19.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, Ultrasonics Sonochemistry. 2017 Nov;39: 137-143. doi: 10.1016/j.ultsonch.2017.04.027.<br>
<br>20.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, 3Biotech. 2017 Oct;7(5):308. doi: 10.1007/s13205-017-0939-7.<br>
<br>21.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, Frontiers in Microbiology. 2017 Aug 22;8: 1603. doi: 10.3389/fmicb.2017.01603.<br>
<br>22.Wang Z, Xu J, Ji F, Luo S, Li J, Mu D, Jiang S, Zheng Z*. Fabrication and characterization of soy beta-conglycinin-dextran-polyphenol nanocomplexes: Improvement on the antioxidant activity and sustained-release property of curcumin. Food Chemistry. 2022. 395.<br>
<br>23.Du C, Xu J, Luo S, Li X, Mu D, Jiang S, Zheng Z*. Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles. LWT-Food Science and Technology. 2022. 161.<br>
<br>24.Xia N, Lu X, Zheng Z, Mu D, Zhong X, Luo S, Zhao Y*. Study on preparation of acylated soy protein and stability of emulsion. Journal of the Science of Food and Agriculture, 2021. 101(12), 4959-4968.<br>
<br>25.Wang Q, Yang W, Pu S, Li C, Wang H, Mu D, Wu X, Zheng Z, Jiang S, Li X*. Physicochemical properties of sufu produced by single and mixed fermentation with Mucor racemosus and Rhizopus oryzae. Current Topics in Nutraceutical Research, 2020. 18(1), 63-69.<br>
<br>26.Zhao Y*, Cao F, Li X, Mu D, Zhong X, Jiang S, Zheng Z, Luo S*. Effects of different salts on the gelation behaviour and mechanical properties of citric acid-induced tofu. International Journal of Food Science and Technology, 2020. 55(2), 785-794.<br>
<br>27.Luo S, Hu X, Jia Y, Pan L*, Zheng Z, Zhao Y, Mu D, Zhong X, Jiang S. Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: Preparation, characterization and potential application. Food Hydrocolloids, 2019. 95,76-87.<br>
<br>28.Li X, Wang Q, Luo L, Wu X, Wang J, Jiang S*, Cao L, Mu D, Zheng Z, Jiang S. Comparative Analysis of Free Amino Acids and Volatile Flavor Components of Sufu Produced by Different Fermentation Methods. Current Topics in Nutraceutical Research, 2018. 16(2), 155-164.<br>
<br>29.Yang W, Wu X, Liu, Q, Luo L, Wang J, Jiang S, Mu D, Zheng Z, Jiang S, Li X*. Composition and antioxidant properties of TARO vinegar. Current Topics in Nutraceutical Research, 2018. 16(3), 225-233.<br>
<br>30.Cao F, Li X, Luo S, Mu D, Zhong X, Jiang S, Zheng Z*, Zhao Y*. Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu. LWT-Food Science and Technology, 2017. 85, 58-65.<br>
<br>31.Yang W, Qui X, Luo S, Zhao Y, Zhong X, Mu D, Jiang S, Zheng Z*. Effect of calcium stearyl lactylate on physicochemical properties of texturized wheat gluten. Food Science and Technology Research, 2017. 23(2),203-211.<br>
<br>32.Gao H, Xu J, Tan M, Mu D, Li X, Zhao Y, Zheng Z*. Effect of high-intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase-catalyzed tofu gel. Journal of the Science of Food and Agriculture. 2021; 86: 2410– 2420.<br>
<br>33.Zhang M, Wu X, Mu D, Xu B, Xu X, Chang Q, Li X*. Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei. Journal of the Science of Food and Agriculture.101: 6300-6310.<br>
<br>34.Li X, He Y, Yang W, Mu D, Zhang M, Dai Y, Zheng Z, Jiang S, Wu X*. Comparative analysis of the microbial community and nutritional quality of sufu. Food Science & Nutrition. 2021; 9: 4117– 4126.<br>
<br>35.Guo S, Zhao Y, Luo S, Mu D, Li X, Zhong X, Jiang S, Zheng Z*. Encapsulation of curcumin in soluble soybean polysaccharide-coated gliadin nanoparticles: interaction, stability, antioxidant capacity, and bioaccessibility. Journal of the Science of Food and Agriculture. 102: 5121-5131.<br>
<br>36.Ji F, Xu J, Ouyang Y, Mu D, Li X, Luo S, Shen Y, Zheng Z*. Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions. LWT-Food Science and Technology, 2021. 149.<br>
<br>37.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. Journal of Food Processing and Preservation.2020; 44: e14386.<br>
<br>38.Yang P*, Wu Y, Jiang S, Zheng Z, Hou Z, Mu D, Xiao W, Jiang S and Yang Y-H. Effective expression of the Serratia marcescens phospholipase A1 Gene in Escherichia coli BL21(DE3), enzyme characterization, and crude rapeseed oil degumming via a free enzyme approach. Frontiers in Bioengineering and Biotechnology. 7:272.<br>
<br>39.Li C, Wu X, Mu D, Zhao Y, Luo S, Zhong X, Jiang S, Li X*, Zheng Z*. Effect of partial hydrolysis with papain on the characteristics of transglutaminase-crosslinked tofu gel. Journal of Food Science, 83: 3092-3098.<br>
<br>40.Wang B, Liu F, Luo S*, Li P, Mu D, Zhao Y, Zhong X, Jiang S, Zheng Z*. Effects of high hydrostatic pressure on the properties of heat-induced wheat gluten gels. Food and Bioprocess Technology,12, 220–227 (2019).<br>
<br>41.Yang P*, Wu Y, Zheng Z, Cao L, Zhu X, Mu D, Jiang S. CRISPR-Cas9 approach constructing cellulase sestc-engineered Saccharomyces cerevisiae for the production of orange peel ethanol. Frontiers in Microbiology. 9:2436. doi: 10.3389/fmicb.2018.02436<br>
<br>42.Yang P*, Zhu X, Zheng Z, Mu D, Jiang S, Luo S, Wu Y, Du M. Cell regeneration and cyclic catalysis of engineered Kluyveromyces marxianus of a d-psicose-3-epimerase gene from Agrobacterium tumefaciens for d-allulose production. World Journal of Microbiology and Biotechnology,34, 65 (2018).<br>
<br>43.Fu Y, Mu D, Qiao W, Zhu D, Wang X, Liu F, Xu H, Saris P, Kuipers OP, Qiao M*. Co-expression of Nisin Z and Leucocin C as a basis for effective protection against Listeria monocytogenes in pasteurized milk. Frontiers in Microbiology. 9:547.<br>
<br>44.Li X, Deng Y, Wu X, Yang Y, Cao L, Yao H, Mu D, Wang H, Zheng Z, Jiang S*. Effects of the liquid vapor oxygen transfer coefficient (kLα) on ethanol production from cassava residue and analysis of the fermentation kinetics. Energy Science & Engineering, 6: 83-92.<br>
<br>45.Xu S, Zhang M, Xu B, Liu L, Sun W, Mu D, Wu X, Li X*. Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei. Food Research International, 2022. 156: p. 111162.<br>
<br>46.Tan M, Xu J, Gao H, Yu Z, Liang J, Mu D, Li X, Zhong X, Luo S, Zhao Y, Jiang S, Zheng Z*. Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates. Journal of Food Engineering, 2021. 306.<br>
<br>47.Kuipers OP, van Heel AJ, Mu D, Zhou L, Buyvidas A, Montalbán-López M. Design and production of new-to-nature antimicrobials by synthetic biology. New Biotechnology, 2014. 31: p. S22-S22.<br>
研究领域 <br>1.食品酶在微生物中的发酵生产
<br>2.微生物分泌食品酶的分子机制
<br>3.食品酶的功能与结构研究
<br>4.食品酶在食品加工过程中的应用
<br>5.抗菌肽Nisin的生物合成与修饰
科研项目 <br>1.中国博士后科学基金(2019M651013),2019.07-2022.06,项目主持人。
<br>2.安徽省科技重大专项(201903a06020007),2019.09-2022.08,项目主持人。
<br>3.安徽省自然科学基金青年项目(1708085QC65),2017.01-2019.12,项目主持人。
<br>4.安徽省自然科学基金面上项目(2108085MC123),2021.01-2023.12,项目主持人。
<br>5.横向项目(W2020JSKF0538),2020.01-2023.12,项目主持人。
<br>6.横向项目(W2021JSKF1070),2021.01-2023.12,项目主持人。
<br>7.横向项目(W2022JSFW0296),2022.01-2024.12,项目主持人。
<br>8.中央高校博士专项科研资助基金(JZ2016HGBZ0777),2017.01-2018.12,项目主持人。
<br>9.中央高校博士专项科研资助基金(PA2021KCPY0048),2021.01-2022.12,项目主持人。
<br>10.安徽省重点实验室自主创新专项(PA2019GDPK0063),2019.01-2020.12,项目主持人。
<br>11.茶树生物学与资源利用国家重点实验室开放基金(SKLTOF20180107),2018.01-2019.12,项目主持人。
荣誉奖项 <br>1.安徽省食品创新设计大赛一等奖(2020)、二等奖(2021)、三等奖(2018、2020)
<br>2.安徽省食品创新设计大赛优秀指导教师(2020)

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