学科方向：食品营养与安全

所属院系：食品学院

研究方向

食物营养与安全，食物过敏，畜禽产品加工，新资源食品开发

个人经历

佟平，女，博士，研究员，南昌大学食品学院博导。江西食品科学技术学会理事，江西省女科技工作者协会理事，中国研究型医院学会过敏医学专业委员会委员，中国畜产品加工研究会会员，欧洲过敏与临床免疫学会会员，美国食品技术专家学会会员，江西省工信委禽蛋加工企业技术中心专家委员会委员，南昌市禽蛋加工工程技术研究中心专家委员会委员。美国佐治亚大学博士后，日本冈山县大学访问学者。从事食物过敏及食品营养与安全研究工作10余年，主持承担国家级项目3项、省部级项目6项，作为骨干参与完成国家级项目5项、省部级项目6项，主持横向项目4项，实现科研成果转化项目3项。发表论文70余篇，其中SCI论文50余篇，获批国家发明专利20件，获得江西省自然科学二等奖1项，江西省科技进步二等奖2项。

讲授课程

承担本科生课程：食品质量控制与管理、食品生物技术、蛋白质组学

承担研究生课程：现代食品免疫学、现代生化与免疫技术、现代分子免疫学技术、现代生物技术与生物工程导论

学术成就

主持承担国家级项目3项、省部级项目6项，作为骨干参与完成国家级项目5项、省部级项目6项，主持横向项目4项，实现科研成果转化项目3项。发表论文70余篇，其中SCI论文50余篇，获批国家发明专利20件，获得江西省自然科学二等奖1项，江西省科技进步二等奖2项。

承担课题

1、国家自然科学基金面上项目：基于秀丽隐杆线虫模型研究鸡蛋致敏原卵白蛋白刺激机体固有免疫的分子机制（32072339，2021.1-2024.12），主持

2、国家自然科学基金项目：基于热加工单元操作控制鸡蛋羹致敏性的研究（31301524，2014.1-2016.12），主持

3、江西省自然科学基金出青年基金项目：热胁迫作用下白藜芦醇-卵白蛋白互作机理及其对卵白蛋白致敏性的影响（20212ACB215008，2021.9-2025.8），主持

4、江西省重点研发计划项目：低致敏蛋清活性肽的制备关键技术与应用（20161BBG70062，2016.1-2018.12），主持

5、食品科学与技术国家重点实验室青年研究基金：不同基质对戚风蛋糕中鸡蛋过敏原致敏性的影响（SKLF-QN-201514，2015.1-2016.12），主持

6、江西省自然科学基金：酶交联对鸡蛋卵白蛋白致敏性的影响（20142BAB214001，2014.1-2016.12），主持

7、江西省科技支撑计划项目：热加工控制鸡蛋卵转铁蛋白过敏原性的关键技术与应用（20122BBG70170-2，2012.1.-2013.12），主持

论文专著

[1] Qian Wang, Dingjin Ju, Jinyan Gao, Ping Tong*, Hongbing Chen*. Epitope Mapping of Lysozyme Using the Chinese Egg-Allergic Sera at Both Pooled and Individual Levels. Journal of Agricultural and Food Chemistry, 2023, 71 (16): 6458-6467.

[2] Qiang Shi, Hongbing Chen, Yong Wu, Ping Tong*, Jinyan Gao*. Integrative analysis of transcriptomic and metabolomic profiles uncovers health-promoting mechanisms of ovotransferrin in Caenorhabditis elegans. Journal of Functional Foods, 2023, 107 : 105660.

[3] Xiaoqian Xu, Qiang Cao, Jin Yuan, Ping Tong*, Xin Li, Anshu Yang, Zhihua Wu, Xiaohua Liu, Hongbing Chen, Jinyan Gao*. Shedding light on the interaction of ovalbumin and resveratrol: structure, digestibility, transport, and allergenicity assessment of OVA-RES complexes. Journal of the Science of Food and Agriculture, 2023, accepted. DOI: 10.1002/jsfa.13052

[4] Yujue Deng, Hongbing Chen, Yong Wu, Jin Yuan, Qiang Shi, Ping Tong*,Jinyan Gao*. Aflatoxin B1 can aggravate BALB/c mice allergy to ovalbumin through changing their Th2 cells immune responses. Toxicon, 2023, 228: 107121.

[5] Jinyan Gao, Qiang Shi, Yu Ye, Yong Wu, Hongbing Chen, Ping Tong*. Effects of guar gum or xanthan gum addition in conjunction with pasteurization on liquid egg white. Food Chemistry, 2022, 383: 132378.

[6] Wei Hu, Yong Wu, Hongbing Chen, Jinyan Gao*, Ping Tong*. Effects of Glucose and Homogenization Treatment on the Quality of Liquid Whole Eggs. Foods, 2022, 11: 2521. 

[7] Qiang Shi, Wujing Wang, Yong Wu, Hongbing Chen, Ping Tong*, Jinyan Gao*. Pasteurization induced protein interaction decreased the potential allergenicity of ovalbumin and ovomucoid in egg white. Journal of the Science of Food and Agriculture, 2022, 102(15):6835-6847.

[8] Ping Tong*, Xiaoqian Xu, Ke Liu, Hongbing Chen, Jinyan Gao*. Denatured pre-treatment assisted polyphenol oxidase-catalyzed cross-linking: effects on the cross-linking potential, structure, allergenicity and functional properties of OVA. Food & function. 2021: 1-14. 一区

[9] Yuliang Hou, Xiaoqian Xu, Wei Hu, Haibing Pei, Hongbing Chen, Ping Tong*, Jinyan Gao*. Effect of L-calcium lactate, zinc lactate, and ferric sodium EDTA on the physicochemical and functional properties of liquid whole egg. Journal of Food Science, 2021, 86: 3839-3854.  3

[10] Qiang Shi, Meijuan Wei, Hongbing Chen, Jinyan Gao*, Ping Tong*. Desalination of duck egg white by biocoagulation to obtain peptide-ferrous chelate as iron delivery system: Preparation, characterization, and Fe2+ release evaluation in vitro. Journal of Food Science, 2021, 86: 4678-4690. 3

[11] Ping Tong, Liji Xiong, Jinyan Gao, Xin Li, Zhihua Wu, Anshu Yang, Juanli Yuan, Yong Wu, Hongbing Chen*. Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard. Journal of Food Science. 2020, 85(3):789-799. 

[12] Jin Yuan, Ying Zheng, Yong Wu, Hong-bing Chen, Ping Tong*, Jin-yan Gao. Double-enzyme hydrolysis for producing antioxidant peptide from egg white: Optimization, evaluation, and potential allergenicity. Journal of Food Biochecmistry, 2020, 44(2): e13113.

[13] Ping Tong, Shuguang Chen, Jinyan Gao, Xin Li, Zhihua Wu, Anshu Yang, Hongbing Chen. Caffeic acid-assisted cross-linking catalyzed by polyphenol oxidase decreases the allergenicity of ovalbumin in a Balb/c mouse model. Food and Chemical Toxicology, 2018, 111, 275-283.

[14] Ke Liu, Shuguang Chen, Hongbing Chen, Ping Tong*, Jinyan Gao. Cross-linked ovalbumin catalyzed by polyphenol oxidase: Preparation, structure and potential allergenicity. International Journal of Biological Macromolecules, 2018, 107: 2057-2064.

[15] Ping Tong, Lin Gao, Jinyan Gao, Xin Li, Zhihua Wu, Anshu Yang, Hongbing Chen. Iron-induced chelation alleviates the potential allergenicity of ovotransferrin in a BALB/c mouse model[J]. Nutrition Research, 2017, 47: 81-89.

[16] Ping Tong, Jinyan Gao, Hongbing Chen, Xin Li, Yin Zhang, Shan Jian, Harry Wichers, Zhihua Wu, Anshu Yang, Fahui Liu. Effect of Heat Treatment on the Potential Allergenicity and Conformation of Egg Allergen Ovotransferrin. Food Chemistry, 2012, 131(2): 603-610.

[17] Ping Tong, Jinyan Gao, Hongbing Chen, Xin Li, Yin Zhang, Shan Jian. Preparation and Immunological Reactions of a Purified Egg Allergen Ovotransferrin. International Journal of Food Properties, 2014, 17(2): 293-308.

[18] Bowen Tang, Ping Tong, Kathy S. Xue, Phillip L. Williams, Jia-Sheng Wang, Lili Tang. High-throughput assessment of toxic effects of metal mixtures of cadmium(Cd), lead(Pb), and manganese(Mn) in nematode Caenorhabditis elegans. Chemosphere, 2019, 234:232-241. doi: 10.1016/j.chemosphere.2019.05.271.

[19] Li Xin, Ma Xin, Xiao Na, Long Wei, Wu Yong, Tong Ping, Chen Hongbing. Change in Chemical Composition of Simmental Crossbred Cattle Milk Improved its Physicochemical, Nutritional, and Processed Properties. J Food Sci, 2019, 84(6):1322-1330.

[20] Zhang Ying, Wu Zhihua, Li Kun, Li Xin, Yang Anshu, Tong Ping, Chen Hongbing. Allergenicity assessment on thermally processed peanut influenced by extraction and assessment methods. Food Chem. 2019, 281:130-139.

[21] Zhu Jierui, Deng Han, Yang Anshu, Wu Zhihua, Li Xin, Tong Ping, Chen Hongbing. Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu. Food Funct. 2019 [Epub ahead of print]

[22] Xia Jiaheng, Zu Qinqin, Yang Anshu, Wu Zhihua, Li Xin, Tong Ping, Yuan Juanli, Wu Yong, Fan Qingsheng, Chen Hongbing. Allergenicity reduction and rheology property of lactobacillus -fermented soymilk. J Sci Food Agric. 2019. [Epub ahead of print]

[23] Anshu Yang, Jing Bai, Jiaheng Xia, Yuqing Gong, Junyu Hui, Zhihua Wu, Xin Li, Ping Tong, Hongbing Chen. Structure Changes in Relation to Digestibility and IgE-Binding of Glycinin Induced by pH-Shifting Combined with Microbial Transglutaminase-Mediated Modification. Food Biophysics, 2019,14(3): 269–277

[24] Anshu Yang, Han Deng, Qinqin Zu, Jun Lu, Zhihua Wu, Xin Li, Ping Tong, Hongbing Chen. Structure characterization and IgE-binding of soybean 7S globulin after enzymatic deglycosylation. International Journal of Food Properties, 2018, 21(1): 171-182.

[25] Xuejiao Chang, Zhihua Wu, Ruifang Zhao, Ying Zhang, Xin Li, Anshu Yang, Ping Tong, Hongbing Chen. Analysis on MTGase catalysed cross-linked products of Ara h 2: structure and immunoreactivity. Food and Agricultural Immunology, 2018, 29(1), 1197–1208.

[26] Shengfa He, Xin Li, Jinyan Gao, Ping Tong, Hongbing Chen. Development of a H2O2-sensitive quantum dots-based fluorescent sandwich ELISA for sensitive detection of bovine β-lactoglobulin by monoclonal antibody. J Sci Food Agric, 2018, 98(2):519-526.

[27] Wu, Zhihua*，Zhao, Ruifang，Ren, Linmei，Li, Xin，Yang, Anshu，Tong, Ping，Chen, Hongbing*. Modification of the reaction system of Ara h 2 catalyzed by MTGase: Products and reaction conditions analysis. Journal of Food Processing and Preservation, 2018, 42(2): 13422-13422.

[28] Anshu Yang, Lingling Zuo, Youfei Cheng, Zhihua Wu, Xin Li, Ping Tong, Hongbing Chen. Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms. Food Function. 2018, 9(3):1899-1909.

[29] Shengfa He, Xin Li, Yong Wu, Shandong Wu, Zhihua Wu, Anshu Yang, Ping Tong, Juanli Yuan, Jinyan Gao, Hongbing Chen. A novel sandwich enzyme-linked immunosorbent assay with covalently bound monoclonal antibody and gold probe for sensitive and rapid detection of bovine β-lactoglobulin. Anal Bioanal Chem, 2018, 410(16):3693-3703.

[30] Xiaojuan Ma, Jinyan Gao, Ping Tong, Xin Li, Hongbing Chen. Tracking the behavior of Maillard browning in lysine/arginine-sugar model systems under high hydrostatic pressure. Journal of the Science of Food and Agriculture, 2017, 97(15): 5168-5175.

[31] Anshu Yang, Caiyun Long, Jiaheng Xia, Ping Tong, Youfei Cheng, Yan Wang, Hongbing Chen. Enzymatic characterization of the immobilized Alcalase to hydrolyze egg white protein for potential allergenicity reduction. J Sci Food Agric, 2017, 97(1):199-206.

[32] Shengfa He, Xin Li, Jinyan Gao, Ping Tong, Hongbing Chen. Development of sandwich ELISA for testing bovine β-lactoglobulin allergenic residues by specific polyclonal antibody against human IgE binding epitopes. Food Chemistry, 2017, 227:33-40.

[33] Zhihua Wu, Kun Li, Shaode Zhan, Ping Tong, Xin Li, Anshu Yang, Hongbing Chen. Purification of antibody against Ara h 2 by a homemade immunoaffinity chromatography column. Prep Biochem Biotechnol. 2017, 47(8): 841-846.

[34] Zhihua Wu, Jun Lian, Ruifang Zhao, Kun Li, Xin Li, Anshu Yang, Ping Tong, Hongbing Chen. Ara h 2 cross-linking catalyzed by MTGase decreases its allergenicity. Food Function. 2017, 8(3):1195-1203.

[35] Zhihua Wu, Ying Zhang, Jun Lian, Ruifang Zhao, Kun Li, Ping Tong, Xin Li, Anshu Yang, Hongbing Chen. Development of immunoaffinity chromatographic method for Ara h 2 isolation. Protein Expr Purif. 2017, 131:85-90.

[36] Yang Hui, Li Xin, Gao Jinyan, Tong Ping, *Yang Anshu, Chen Hongbing. Germination-Assisted Enzymatic Hydrolysis Can Improve the Quality of Soybean Protein. Journal of Food Science, 2017, 82(8): 1814-1819.

[37] Yang Anshu, Xia Jiaheng, Gong Yuqing, Deng Han, Wu Zhihua, Li Xin, Tong Ping, *Chen Hongbing. Changes in the structure, digestibility and immunoreactivities of glycinin induced by the cross-linking of microbial transglutaminase following heat denaturation. International Journal of Food Science and Technology, 2017, 52(10): 2265-2273.

[38] Juanli Yuan, Chunyan Zhou, Jinyan Gao, Jingjing Li, Fenglian Yu, Jun Lu, Xin Li, Xiaozhong Wang, Ping Tong, Zhihua Wu, Anshu Yang, YonghongYao, Sarah Nadif, Heng Shu, Xu Jiang, Yujie Wu, Luud Gilissen, Hongbing Chen. Prevalence of Celiac Disease Autoimmunity Among Adolescents and Young Adults in China. Clin Gastroenterol Hepatol, 2017, 15(10):1572-1579.

[39] Yang Anshu(*), Cheng Fenfen, Tong Ping, Chen Hongbing(*). Effect of tea polyphenol and nisin on the quality of tortoise (Trachemys scripta elegans) meat during chilled storage. Journal of Food Processing and Preservation, 2017, 41(6): e13308, 1-8.

[40] Xin Li, Shuilin Yuan, Meijia Huang, Jinyan Gao, Zhihua Wu, Ping Tong, Anshu Yang, Hongbing Chen. Identification of IgE and IgG epitopes on native Bos d 4 allergen specific to allergic children. Food Function, 2016, 7(7):2996-3005.

[41] Zhihua Wu, Jun Lian, Yuanlong Han, Ningling Zhou, Xin Li, Anshu Yang, Ping Tong, Hongbing Chen. Crosslinking of peanut allergen Ara h 2 by polyphenol oxidase: digestibility and potential allergenicity assessment. J Sci Food Agric, 2016, 96(10): 3567-3574.

[42] Zhihua Wu, Ningling Zhou, Faqian Xiong, Xin Li, Anshu Yang, Ping Tong, Ronghua Tang, Hongbing Chen. Allergen composition analysis and allergenicity assessment of Chinese peanut cultivars. Food Chemistry, 2016, 196:459-65.

[43] He Shengfa, Li Xin, Gao Jinyan, Tong Ping, Lu Jun, *Chen, Hongbing. Preparation, immunological characterization and polyclonal antibody development for recombinant epitope tandem derived from bovine –lactoglobulin. Food and Agricultural Immunology, 2016, 27(6) : 806-819.

[44] Mai Yamamoto, Takashige Kashimoto, Yukihiro Yoshimura, Nao Tachibana, Shiho Kuroda, Yoshiko Miki, Sou Kitabayashi, Ping Tong, Jianbo Xiao, Koichi Tanaka, Hiroshi Hamamoto, Kazuhisa Sekimizu, Koichiro Yamamoto. A silkworm infection model to investigate Vibrio vulnificus virulence genes. Mol Med Rep, 2016, 14(5): 4243-4247.

[45] Li Wenying, Li Xiaofei, *Wu Zhihua, Li Xin, Yang Anshu, Tong Ping, Chen, Hongbin. Quantitative Determination of beta-carotene Aided by Hexane / Ethanol Extraction. Journal of the Chemical Society of Pakistan, 2016, 38(6): 1263-1266.

[46] Ningling Zhou, Wenying Li, Zhihua Wu, Xin Li, Anshu Yang, Ping Tong, Hongbing Chen. Sequential extractions: A new way for protein quantification-data from peanut allergens. Anal Biochem, 2015, 484: 31-36.

[47] Zhihua Wu, Fei Yan, Xiaonan Wei, Xin Li, Ping Tong, Anshu Yang, Ronghua Tang, Hongbing Chen. Purification and recombinant expression of major peanut allergen Ara h 1. Prep Biochem Biotechnol, 2015, 45(5): 438-446.

[48] Xiao-juan Ma, Jin-yan Gao, Ping Tong, Hui Yang, Qinqin Zu, Hong-bing Chen. Effects of Maillard reaction conditions on in vitro IgG binding capacity of ovalbumin using response surface methodology, food and agricultural immunology, 2015, 26(6): 835-847.

[49] Jinju Wu, Jinyan Gao, Hongbing Chen, Xiao Liu, Wei Cheng, Xiaojuan Ma, Ping Tong. Purification and characterization of polyphenol oxidase from agaricus bisporus[J]. International Journal of Food Properties, 2013, 16(7): 1483-1493.

[50] Xin Li, Hongbing Chen, Ping Tong, Xuefang Wen. Epitope mapping of buffalo beta-lactoglobulin against rabbit polyclonal antibody following phage display technique. Journal of Food Biochemistry, 2012, 36(1): 56-65.

[51] Chunqiu Hu, Hongbing Chen, Jinyan Gao, Chunping Luo, Xiaojuan Ma, Ping Tong. High-pressure microfluidisation-induced changes in the antigenicity and conformation of allergen Ara h 2 purified from Chinese peanut. Journal of the Science of Food and Agriculture, 2011, 91(7): 1304-1309.

[52] 佟平，臧凤，侯裕梁，陈红兵，高金燕*，钠盐替代物对全蛋液功能特性的影响，食品科学，2022, 43 (24): 52-59.

[53] 操强, 胡巍, 高金燕, 陈红兵, 佟平*. 卵白蛋白-白藜芦醇互作机理探究及其对卵白蛋白的影响．食品科学，2021, 42(4): 31-37.

[54] 侯裕梁, 胡巍, 贾果禧, 高金燕, 陈红兵, 佟平*. 不同磷酸盐对巴氏杀菌全蛋液理化及功能性质的影响，食品科学，2021, 42(22): 38-44.

[55] 鞠定金，高金燕，佟平*，陈红兵. 鸡蛋致敏原溶菌酶的B细胞IgG线性表位定位，食品安全质量检测学报, 2022, 13(8): 2602-2609.

[56] 佟平，臧凤，陈红兵，高金燕*. 禽蛋蛋白源功能成分在抗氧化方面的研究进展，食品与生物技术学报, 2023, 42(4): 16-23.

[57]佟平，林志银，侯裕梁，陈红兵，高金燕*. 不同类型食品添加剂对全蛋液性质的影响. 食品与生物技术学报, 2023, 42(7): 18-27.

[58] 陈红兵，杨皞，高金燕，佟平*. 微波处理条件对蛋清结构和IgG结合能力的影响. 农业机械学报, 2019, 50(7): 355-361.

[59] 操强，高金燕，陈红兵，周文化，佟平*. 蛋清抗氧化肽微胶囊化及其缓释性能. 南昌大学学报(工科版)，2018，40( 4) : 335-342．

[60] 刘珂，熊丽姬，高金燕，陈红兵，佟平*. 热加工对鸡蛋中4种主要过敏原结构的影响，食品科学, 2017, 38(23): 51-58.

[61] 叶钰，高金燕，陈红兵，佟平*. 超声波加工对蛋清蛋白质结构和凝胶特性的影响，食品科学, 2018 ，39 (21): 45-52.

[62] 佟平，胡艳连，高金燕，李欣，杨安树，吴志华，陈红兵. 过敏组学的研究概况及其在食物过敏中的应用. 食品工业科技, 2014, 35(14):381-384.

[63] 佟平，高金燕，陈红兵，李欣，简姗，张银. 鸡蛋卵转铁蛋白过敏原B细胞线性表位的预测研究. 食品科学, 2011, 32(17): 225-229.

[64] 佟平，陈红兵. 一步层析法分离高纯度蛋清过敏原卵转铁蛋白. 食品工业科技，2010, 31(6): 100-102.

[65] 佟平，高金燕，郭小英，陈红兵. 高效特异的鸡蛋过敏原卵转铁蛋白多克隆抗体的制备. 食品科学, 2009, 30(21): 214-216.

[66] 佟平，高金燕，陈红兵. 鸡蛋清中主要过敏原研究进展. 食品科学，2007，28(8): 565-568.

[67] 刘 珂，高金燕，袁 锦，陈红兵，佟 平*, 动静态光散射技术在蛋白质研究中的应用进展，高分子通报，2016，12: 16-21.

[68] 袁锦，周煌，佟平，吴志华，陈红兵，高金燕*. 鸡蛋过敏原卵转铁蛋白标准物质候选物的研究. 食品工业科技, 2017,4:342-347.

[69] 汪吴晶，佟平，陈红兵，高金燕．鸡蛋中卵白蛋白和溶菌酶相互作用对其结构和致敏性的影响[J/OL]．食品科学. 已接收.

[70] 罗燕，佟平，彭婷婷，袁娟丽*，高金燕. 三种蛋清过敏原蛋白的活性及其活性肽的研究进展. 食品工业科技, 2015, 20(36): 396-399.

[71] 熊丽姬，佟平，肖娜，陈红兵. 基于液相色谱-质谱联用技术检测食物过敏原研究进展. 食品工业科技, 2014，35(21): 274-278.

[72] 肖娜，刘育颖，刘熙文，佟平，周煌，冯彦娟，金元宝，高金燕. 鸡蛋过敏原表位研究进展. 食品工业科技, 2016, 3: 394-399.

[73] 肖娜，佟平，熊丽姬，陈红兵，高金燕. GPC/SEC与激光光散射联用技术在食物蛋白中的应用研究. 食品工业科技, 2014, 35(4): 384-387.

[74] 郑颖，方卿颖，佟平，陈红兵，高金燕. 蛋清活性肽的研究进展, 食品工业科技, 2016, 37(18): 396-400.

[75] 李慧慧，佟平，高金燕. 降低鸡蛋致敏性的加工方法研究进展, 食品安全质量检测学报，2017, 8(4): 1099-1103.

[76] 简姗，佟平，高金燕，陈红兵. 加工对鸡蛋过敏原的影响[J].食品科学, 2010, 31(17): 433-437.

[77] 张银，佟平，麻小娟，李欣，陈红兵. 热加工及超高压处理对卵白蛋白抗原性的影响[J].食品科学, 2010, 31(19): 250-253.