Departments

ZHAO DAYUN

ZHAO DAYUN 

 

Associate Professor in Food Biochemistry
Department of Food Science & Engineering

Email: dyzhao@sjtu.edu.cn

Phone: +86(21)34205711

Address: Room 207, No.2 Wing Building, Agricultural Building

 

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Latest Degree: Ph. D. Wuxi University of Light Industry-2001

Visiting Scholar: Food Chemistry Lab in the Dept. of Agrotechnology and Food Sciences, Wageningen University, The Netherlands, 2012.06-2013.08.

Visiting Scholar: Lab of Food Safety, Department of Food Science and Technology, University of Nebraska-Lincoln, 2009.08-2009.11.

Postdoctoral Research Fellow: Food Chemistry Lab in the Dept. of Agrotechnology and Food Sciences, Wageningen University, The Netherlands, 2001.04-2002.02.

Teaching courses:

  • The Principles of Food Engineering (for undergraduate students, State Key Course)
  • Sensory Evaluation in Foods (for undergraduate students)
  • Nutraceuticals and Functional Foods (for graduate students)

 

 

Major research interests:

1. Elucidation the mechanisms of the hypocholesterolaemic activity of saponins.

2. Molecular Imprinting Technology (MIT) coupled with biosensors to detect chemical or biochemical contaminants in food.

3. Large-scale preparation of soybean saponins with High-Speed Counter Current Chromatography (HSCCC) and improvement of soybean saponins immunostimulating activities via structural modification.

 

 

Major research projects:

1. Study on Quartz Crystal Microbalance Sensor Arrays for Clenbuterol and its Metabolites Detection Based on Molecularly Imprinted Polymers (Grant No.: Agri-X project, Duration:2015.09-2018.08, Project Leader: Dayun Zhao, Financial Support: 400,000 RMB,Shanghai Jiao Tong University, SJTU).

2. Investigation of the relationship between immunostimulating adjuvant/haemolytic activities and molecular structure of soyasaponins(Grant No.: 31071630/C200303, Duration:2011.01-2013.12, Project Leader: Dayun Zhao, Financial Support: 380,000RMB, National Natural Science Foundation of China(NSFC)).

3. Molecular Imprinting Technology (MIT) used to analysis patulin (a kind of mycotoxin) in fruits, vegetables and/or their related products (Grant No.: 05DZ05001, Duration:2005.10-2007.08, Project Leader: Dayun Zhao, Financial Support: 300,000 RMB, Science and Technology Commission of Shanghai Municipality(STCSM)).

 

 

MANUSCRIPTS PUBLISHED (2007-2016):

1. Zhao, D. Challenges associated with elucidating the mechanisms of the hypocholesterolaemic activity of saponins[J]. Journal of Functional Foods, 2016,23:52-65.

2. Sun, Tao; Yan, Xinbin; Guo, Wenxiu; Zhao, Dayun*.Evaluation of cytotoxicity and immune modulatory activities of soyasaponin Ab: An in vitro and in vivo study. Phytomedicine, 2014, 21(13) : 1759-1766. 

3. Qiao, Na; Liu, Qi; Meng, He; Zhao, Dayun*. Haemolytic activity and adjuvant effect of soyasaponins and some of their derivatives on the immune responses to ovalbumin in mice. International Immunopharmacology,2014,18(2): 333-339.

4. Zhao, Dayun*; Yan, Mingxia; Huang, Yuai Efficient protocol for isolation and purification of different soyasaponins from soy hypocotyls. Journal of Separation Science, 2012, 35(23):3281-3292. 

5. Dayun Zhao, Jingfu Jia, Xuelei Yu and Xiangjun Sun. Preparation and characterization of a molecularly imprinted polymer by grafting on silica supports: a selective sorbent for patulin toxin[J]. Analytical and Bioanalytical Chemistry, 2011,401:2259–2273.

6. Dayun Zhao and Xiaolin Ding. Studies on the low-salt Chinese potherb mustard (Brassica juncea, Coss.) pickle. I—The effect of a homofermentative l(+)-lactic acid producer Bacillus coagulans on starter culture in the low-salt Chinese potherb mustard pickle fermentation[J]. LWT - Food Science and Technology, 2008, 41(3):474-482.

7. Dayun Zhao, Jian Tang and Xiaolin Ding. Analysis of volatile components during potherb mustard (Brassica juncea, Coss.) pickle fermentation using SPME–GC-MS. LWT - Food Science and Technology. 2007, 40: 439–447.

8. Zhao D, Tang J, Ding X. Correlation between flavor compounds and sensory properties of potherb mustard (Brassica juncea, Coss.) pickle[J]. Food Science and Technology International, 2007, 6: 423-435.

 

 

BOOKS (BOOKS AND BOOK CHAPTERS):

1. Sun Q, Zhao D and Sun H Eds.: Manufactures of post-harvest produces and food processing technologies. Shanghai Science and Technology Press, Shanghai, ISBN: 7-5323-7784-9. 2005.

 

2. Zhao D. Food security starts from here. In: Cui K, Pan Y eds. Industrial Map of Chinese Food. China Light Industry Press, Beijing, ISBN: 7-5019-5270-1/TS.3065. 2006; pp 23-33, 63-68.

 

 

PATENTS

  1. Purification and preparation of DDMP-soyasaponins, ZL2010 1 0242408.1

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