刘军，男，汉族，安徽人，博士，中国农业大学食品科学与营养工程学院副教授。

中文名：刘军

民族：汉族

出生年月：1986年5月

毕业院校：University of Saskatchewan, Canada

学位/学历：博士

专业方向：食品生物技术

Email: junliu@cau.edu.cn

（一）教育经历

2004.09-2008.06，安徽农业大学，食品质量与安全专业，本科

2008.09-2011.06，吉林大学，食品科学专业，硕士

2011.09-2016.04，University of Saskatchewan，食品科学专业，博士

（二）工作经历

2016.08-2019.12，中国农业大学食品科学与营养工程学院，讲师

2020.01-今，中国农业大学食品科学与营养工程学院，副教授

（三）教授课程

本科生课程：《生物统计与试验设计》，《专业英语》

（四）研究领域及方向

1）酶与发酵工程：新型糖苷水解酶的发掘、基因克隆和表达、酶制剂的发酵生产、纯化、性质和应用；

2）功能性低聚糖生物转化：酶法转化制备生产甘露寡糖、葡寡糖、木寡糖等功能性低聚糖类益生元，低聚糖及多糖精细结构表征；

3）碳水化合物营养：生物活性多糖及功能性低聚糖的功能活性机制研究，如益生活性、肠道免疫功能调节、糖脂代谢功能紊乱等慢性疾病防治；

4）食品加工：功能性低聚糖等在食品加工中的应用等。

（五）学术成果

获得奖励及荣誉

获国中国轻工业联合会科学技术进步一等奖“β-甘露聚糖酶的高效制备和甘露聚糖的酶法转化关键技术”（2018，7/10）。

主要科研项目

1）国家自然科学基金青年基金项目：基于阿拉伯木寡糖分子结构修饰的益生活性构效关系研究，主持

2）科技部“十三五”国家重点研发计划项目：食品酶对传统发酵食品（馒头、豆豉、腐乳）的品质改善研究，参与

3）国家自然科学基金重点项目：不同家族β-1,3-葡聚糖酶和β-甘露聚糖酶的作用机制及其制备低聚糖的益生活性构效关系，参与

4）国家自然科学基金面上项目：基于耐酸、耐热及蛋白酶抗性的新型木聚糖酶发掘与分子改造，参与

发表论文

1.       Liu, J., Shim, Y. Y., & Reaney, M. J. T. (2020). Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology. Food Science & Nutrition, 8, 2102–2111.

2.       Liu, J., Tang, J. Q., Li, X. T., Yan, Q. J., Ma, J. W., & Jiang, Z. Q. (2020). Curdlan (Alcaligenes faecalis) (1 -> 3)-beta-d-Glucan Oligosaccharides Drive M1 Phenotype Polarization in Murine Bone Marrow-Derived Macrophages via Activation of MAPKs and NF-kappa B Pathways. MOLECULES, 24, 4251.

3.       Zhu, D., Yan, Q. J., Liu, J., Wu, X., & Jiang, Z. Q. (2019). Can functional oligosaccharides reduce the risk of diabetes mellitus? FASEB JOURNAL, 33, 11655–11667.

4.       Liu, X. Y., Wu, C. X., Han, D., Liu, J., Liu, H. J., & Jiang, Z. Q. (2019). Partially Hydrolyzed Guar Gum Attenuates d-Galactose-Induced Oxidative Stress and Restores Gut Microbiota in Rats. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 20, 4861.

5.       Liu, J., Yang, S. Q., Li, X. T., Yan, Q. J., Reaney, M. J. T., & Jiang, Z. Q. (2019). Alginate Oligosaccharides: Production, Biological Activities, and Potential Applications. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 18, 1859–1881.

6.       Zhu, D., Yan, Q. J., Li, Y. X., Liu, J., Liu, H. J., & Jiang, Z. Q. (2019). Effect of Konjac Mannan Oligosaccharides on Glucose Homeostasis via the Improvement of Insulin and Leptin Resistance In Vitro and In Vivo. NUTRIENTS, 11, 1705.

7.       Liu, J., Wu, C. X., Li, X. T., Yan, Q. J., Reaney, M. J. T., & Jiang, Z. Q. (2019). Xylose rich heteroglycan from flaxseed gum mediates the immunostimulatory effects on macrophages via TLR2 activation. CARBOHYDRATE POLYMERS, 213, 59–69.

8.       Wu, C. X., Liu, J., Tang, Y. B., Li, Y. X., Yan, Q. J., & Jiang, Z. Q. (2019). Hepatoprotective Potential of Partially Hydrolyzed Guar Gum against Acute Alcohol-Induced Liver Injury in Vitro and Vivo. NUTRIENTS, 11, 963.

9.       Wang, Y. C., Zhao, N., Ma, J. W., Liu, J., Yan, Q. J., & Jiang, Z. Q. (2019). High-level expression of a novel alpha-amylase from Thermomyces dupontii in Pichia pastoris and its application in maltose syrup production. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 127, 683–692.

10.   Liu, Y., Yang, S. Q., Yan, Q. J., Liu, J., & Jiang, Z. Q. (2018). High-level expression of a novel protease-resistant alpha-galactosidase from Thielavia terrestris. PROCESS BIOCHEMISTRY, 71, 82–91.

11.   Liu, J., Shim, Y. Y., Tse, T. J., Wang, Y., & Reaney, M. J. T. (2018). Flaxseed gum a versatile natural hydrocolloid for food and non-food applications. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 75, 146-157.

12.   Shi, Y. Q., Liu, J., Yan, Q. J., You, X., Yang, S. Q., & Jiang, Z. Q. (2018). In vitro digestibility and prebiotic potential of curdlan (1 -> 3)-beta-D-glucan oligosaccharides in Lactobacillus species. CARBOHYDRATE POLYMERS, 188, 17–26.

13.   Li, Y. X., Yi, P., Liu, J., Yan, Q. J., Jiang, Z. Q. (2018). High-level expression of an engineered beta-mannanase (mRmMan5A) in Pichia pastoris for manno-oligosaccharide production using steam explosion pretreated palm kernel cake. BIORESOURCE TECHNOLOGY, 256, 30–37.

14.   Liu, J., Shim, Y. Y., Shen, J. H., Wang, Y., & Reaney, M. J. T. (2017). Whey protein isolate and flaxseed (Linum usitatissimum L.) gum electrostatic coacervates: Turbidity and rheology. Food Hydrocolloids, 64, 18−27.

15.   Liu, J., Shim, Y. Y., Poth, A. G., & Reaney, M. J. T. (2016). Conlinin in flaxseed (Linum usitatissimum L.) gum and its contribution to emulsification properties. Food Hydrocolloids, 52, 963−971.

16.   Liu, J., Shim, Y. Y., Shen, J. H., Wang, Y., Ghosh, S., & Reaney, M. J. T. (2016). Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars. International Journal of Food Science & Technology, 51, 2313−2326.

17.   Shim, Y. Y., Olivia, C. M., Liu, J., Boonen, R., Shen, J. H., & Reaney, M. J. T. (2016). Secoisolariciresinol Diglucoside and Cyanogenic Glycosides in Gluten-free Bread Fortified with Flaxseed Meal. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 64, 9551−9558.

18.   Liu, J., Shim, Y. Y., Wang, Y., & Reaney, M. J. T. (2015). Intermolecular interaction and complex coacervation between bovine serum albumin and gum from whole flaxseed (Linum usitatissimum L.). Food Hydrocolloids, 49, 95−103.

19.   Liu, J., Shim, Y. Y., Shen, J. H., & Reaney, M. J. T. (2015). Carboxymethyl Derivatives of Flaxseed (Linum usitatissimum L.) Gum: Characterization and Solution Rheology. International Journal of Food Science & Technology, IJFST-2015-18137

20.   Liu, J., Wang, C. N., Wang, Z. Z., Zhang, C., Lu, S., & Liu, J. B. (2011). The antioxidant and free-radical scavenging activities of extract and fractions from corn silk (Zea mays L.) and related flavone glycosides. Food Chemistry, 126, 261−269.

21.   Liu, J., Lin, S. Y., Wang, Z. Z., Wang, C. N., Wang, E. L., Zhang, Y., & Liu, J. B. (2011). Supercritical fluid extraction of flavonoids from Maydis stigma and its nitrite-scavenging ability. Food and Bioproducts Processing, 89, 333−339.

22.   Wang, C. N., Zhang, T. H., Liu, J., Lu, S., Zhang, C., Wang, E. L., Wang, Z. Z., Zhang, Y., & Liu, J. B. (2011). Subchronic toxicity study of corn silk with rats. Journal of Ethnopharmacology, 137, 36−43.