Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China
email:
hljbobo@tust.edu.cn
phone:
+86 022-60912401
Biography
Dr. Hongbo Li is a lecture of the college of Food Engineering and Biotechnology, Tianjin University of Science and Technology. She graduated from Heilongjiang University with a bachelor’s degree and a master’s degree in Biomedical Engineering in 2007 and Microbiology in 2010, respectively. She obtained her doctoral degree in Chemical Engineering and Technology from Harbin Institute of Technology in 2014. She has served as a lecturer since March 2015 in Tianjin University of Science & Technology.
Research Interests
My research interests are in the areas of dairy science & technology, dairy product development, the component changing mechanism during processing, especially milk protein cross-linked by some enzyme. Transglutaminase (TGase) is an enzyme that can catalyze the acyl-transfer reaction between γ-carboxyamide groups of glutamine residues and ε-amino groups of lysines or other primary amines. The results of this activity lead to the improvement of protein functional properties, so this enzyme is widely used in the food industry. Plant TGase has its unique functions and properties, but the research on plant TGase is limited, because of the difficult separation and purification and low yield. We aimed to improve expression level of Zea mays TGase (TGZ) in eukaryotic and prokaryotic system and research its catalytic mechanism. The mutant library of TGZ is constructed by directed evolution through error-prone PCR and the objective strains are rapidly screened by co-expressed of TGZ and green fluorescent protein in pichia pastoris GS115. The catalytic mechanism of TGZ is elucidated by dynamic light scattering, nuclear magnetic resonance spectroscopy and isotope-labeled method. TGZ is used in the yoghurt fermentation, the effect on yoghurt quality is studied, the cross-linking effect of TGZ on yoghurt is analyzed by proteomics and small angle neutron scattering method, and this will further clarify the role of TGZ to improve the yoghurt gel properties. This study will be lay the theory foundation for the application of TGZ in yoghurt or other dairy products, and has a very important significance in developing a safe and efficient food additive.
Recent Publications
[1] Hongbo Li, Yanhua Cui, Lanwei Zhang*, Lili Zhang Hui Liu. Optimization of recombinant Zea mays transglutaminase production and its influence on the functional properties of yogurt. Food Science and Biotechnology, 2017, 26: 723-730.
[2] Hongbo Li, Yanhua Cui, Lanwei Zhang*, Xue Luo, Rongbo Fan, Chaohui Xue, Shumei Wang, Wenli Liu, Shuang Zhang, Yuehua Jiao, Ming Du, Huaxi Yi, Xue Han. Production of a transglutaminase from Zea mays in Escherichia coli and its impact on yoghurt properties. International Journal of Dairy Technology. 2015, 68:54-61.
[3] Hongbo Li, Yanhua Cui, Lanwei Zhang*, Huaxi Yi, Xue Han, Yuehua Jiao, Ming Du, Rongbo Fan, Shuang Zhang. Heterologous expression and purification of Zea mays transglutaminase in Pichia pastoris. Food Science and Biotechnology. 2014, 23:1507-1513.
[4] Hongbo Li, Lanwei Zhang*, Yanhua Cui, Xue Luo, Chaohui Xue, Shumei Wang. Expression of soluble recombinant transglutaminase from Zea mays in Pichia pastoris. World Journal of Microbiology and Biotechnology, 2013, 29(5): 939-947.
[5] Hongbo Li, Lanwei Zhang*, Yanhua Cui, Xue Luo, Chaohui Xue. Characterization of recombinant Zea mays transglutaminase expressed in Pichia pastoris and its impact on full and non-fat yoghurts. Journal of the Science of Food and Agriculture, 2013, 94(6):1225-1230.
[6] Hongbo Li, Lanwei Zhang*, Yanhua Cui. Expression of soluble recombinant transglutaminase from Zea mays in Pichia pastoris. IFT Annual Meeting. 2012. (Poster).
