黄彦

副教授硕士生导师

个人信息

所在单位：生命科学学院
学历：博士研究生毕业
学位：理学博士学位
办公地点：生科楼C5016

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研究方向

微生物新型酶资源的挖掘及应用、酶分子的晶体结构解析及催化机理研究

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

乔燕,夏丞垚,李永凯,李周坤,叶现丰,罗雪,黄彦,曹慧,崔中利.粘细菌Corallococcus sp. strain EGB及其培养发酵液的安全性评估,微生物学报,2021,62(2022年01期):227-241(参与作者)
夏丞垚,乔燕,董超南,陈晓培,王艳新,李丁,叶现丰,韩剑,黄彦,崔中利,李周坤.Enzymatic properties of an efficient glucan branching enzyme and its potential application in starch modification,PROTEIN EXPRESSION AND PURIFICATION,2021,178:-(参与作者)
Expression and characterization of 1,4-alpha-glucan branching enzyme from Microvirga sp. MC18 and its application in the preparation of slowly digestible starch,PROTEIN EXPRESSION AND PURIFICATION,2021,185:-(参与作者)
钟玲丽,王晓雯,范林,叶现丰,李周坤,崔中利,黄彦.Characterization of an acidic pectin methylesterase from Paenibacillus xylanexedens and its application in fruit processing,PROTEIN EXPRESSION AND PURIFICATION,2021,179:-(通讯作者)
夏丞垚,钟玲丽,王菊颖,张蕾,陈晓培,纪杭燕,马诗韵,董维亮,叶现丰,黄彦,李周坤,崔中利.Structural and digestion properties of potato starch modified using an efficient starch branching enzyme AqGBE,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2021,184:551-557(参与作者)
赵玉强,王艳新,夏丞垚,李旭,叶现丰,樊启文,黄彦,李周坤,朱灿灿,崔中利.Whole-Genome Sequencing of Corallococcus sp. Strain EGB Reveals the Genetic Determinants Linking Taxonomy and Predatory Behavior,GENES,2021,12(9):-(参与作者)
李周坤,叶现丰,杨帆,黄彦,范加勤,王辉,崔中利.黏细菌捕食生物学研究进展及其在农业领域的应用潜力,南京农业大学学报,2021,44(2):208-216(参与作者)
王艳新,刘木星,王晓雯,钟玲丽,石国龙,许也,李杨青,李若林,叶现丰,黄彦,李周坤,崔中利.A novel beta-1,3-glucanase Gns6 from rice possesses antifungal activity against Magnaporthe oryzae,JOURNAL OF PLANT PHYSIOLOGY,2021,265:-(参与作者)
王艳新,李丁,董超南,赵玉强,张蕾,杨凡,叶现丰,黄彦,李周坤,崔中利.Heterologous expression and characterization of a novel glycoside hydrolase family 55 beta-1,3-glucanase, AcGluA, from Archangium sp. strain AC19,APPLIED MICROBIOLOGY AND BIOTECHNOLOGY,2021,105(18):6793-6803(参与作者)
Zhang Lei,Zhong Lingli,Wang Juying,Zhao Yuqiang,Zhang Yiwei,Zheng Yitong,Dong Weiliang,Ye Xianfeng,Huang Yan,Li Zhoukun,Cui Zhongli.Efficient hydrolysis of raw starch by a maltohexaose-forming alpha-amylase from Corallococcus sp. EGB,LWT-FOOD SCIENCE AND TECHNOLOGY,2021,152:-(参与作者)

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