沙小梅
发布时间： 2025-03-25 浏览次数： 13

沙小梅


教授，博士生导师（生物学）

硕士生导师（生物学、生物与医药，学科教学（生物））

国家大宗淡水鱼产业技术体系副产物综合利用岗位科学家

入选江西省“双千计划”

江西省大宗淡水鱼产业技术体系加工岗位科学家

江西省特殊食品技术专家

学习、工作经历：

2024.12-今，    江西师范大学，生命科学学院，教授

2023.01-2024.11，江西师范大学，生命科学学院，特聘教授

2020.11-2025.02，江西师范大学，化学与材料学院，博士后

2019.12-2022.12，江西师范大学，生命科学学院，副教授

2015.7 - 2019.11，江西师范大学，生命科学学院，讲师

2013.12-2015.1， Albert Einstein College of Medicine of Yeshiva University，访学交流

2012.9-2015.6，  南昌大学，食品科学与工程，博士

2009.9-2012.6，  南昌大学，农产品加工及贮藏工程，硕士

2005.9-2009.6，  南昌大学，食品科学与工程，学士

研究兴趣、领域：

水产品精深加工及副产物综合利用、胶原蛋白资源高值化利用及溯源鉴定

开设的课程：

本科生课程：《食品标准与法规》《生物科研实训》《营养与食品学》《生物仪器分析》

研究生课程：《食品生物技术》《食品加工与保藏》

代表性论文：

  1. Peng C.Y., Fang T., Lin H. B., Zhang N., Hu Z. Z., Wang H. T., Su M. H., Sha X. M.*, Tu Z. C.*. Beneficial impact of MTGase-modified fish gelatin on collagen supplementation in rats Insights from serum metabolomics and gut microbiota[J]. Food Research International, 2025, 209: 116295.

  2. Hu Z. Z., Jiang W. L., Sha X. M.*, Tu Z. C.*. Effect of extraction temperature on the detection in characteristic peptides of gelatin from grass fish scale and its identification in different food systems[J]. Food Chemistry, 2025, 475:143363.

  3. Yang L. Y., Tu Z. C., Wang H., Sun X. K., Hu Y. T., Chen Y., Hu Z. Z.*, Sha X. M.*. Changes in physical properties and characteristic peptides in porcine gelatin-containing gummy candies at different storage stages during shelf-life[J]. Food Hydrocolloids, 2025, 166: 111293.

  4. Yang Z. X., Sha X. M.*, Wang H., Fang T., Shu S., Tu Z. C.*. Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin[J]. Food Chemistry: X, 2025, 26:102211.

  5. FangT., Tu Z. C., Wang H., Huang W. J., Zou G. H., Shan S.*, Sha X. M.*. Progressive structural changes of microbial transglutaminase modified fish gelatin during gastric digestion[J]. International Journal of Biological Macromolecules, 2025, 296: 139646.

  6. Xie H., Sha X. M.*, Hu Z. Z., Tu Z. C.*. Enhanced stability of curcumin encapsulated in fish gelatin emulsions combined with γ-Polyglutamic acid[J]. International Journal of Biological Macromolecules, 2025, 284: 137772.

  7. Cheng W. L., Shan S., Shu S., Liu G. X., Yuan L. F., Sha X. M.*,Tu Z. C.*. Synthesis and characterization of fish gelatin hydrogels for enhanced biopolymer applications[J].Food and Bioproducts Processing, 2025, 150: 25-34.

  8. Tang X. Q., Wang G. Y., Hu Z. Z.*, Sha X. M.*. The effect of glycation on the identification of characteristic tryptic peptides from porcine gelatin[J]. Food Hydrocolloids, 2024, 152: 109909.

  9. Xie H., Sha X. M.*, Yuan P., Li J. L., Hu Z. Z., Tu Z. C.*. Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid[J]. Frontier in Nutrition, 2024, 11: 1343394.

  10. Sha X. M., FangT., ZhangJ. H., ShuS., Jiang W. L., Hu Z. Z.*, Tu Z. C.*. In vitro gastrointestinal digestion of thermally reversible and irreversible fish gelatin induced by microbial transglutaminase[J]. Food Hydrocolloids, 2023, 145: 109079.

  11. Sha X. M., Jiang W. L., Hu Z. Z., Zhang L. J., Xie Z. H., Lu L., Yuan T. *, Tu Z. C.*. Traceability and identification of fish gelatin from seven cyprinid fishes by high performance liquid chromatography and high-resolution mass spectrometry[J]. Food Chemistry, 2023, 400: 133961.

  12. Hu Z. Z., Ma T. X., Sha X. M.*, Zhang L., Tu Z. C.*. Improving tyrosinase inhibitory activity of grass carp fish scale gelatin hydrolysate by gastrointestinal digestion: Purification, identification and action mechanism[J]. LWT-Food Science and Technology, 2022, 159: 113205.

  13. Li X., Tu Z. C.*, Sha X. M.*, Li Z. Y., Li J. L., Huang M. Z.. Effect of coating on flavor metabolism of fish under different storage temperatures[J]. Food Chemistry: X, 2022, 13: 100256.

  14. Hu Z. Z., Sha X. M.*, Zhang L., Min-Jun Zha, Tu Z. C.*. From fish scale gelatin to tyrosinase inhibitor: A novel peptides screening approach application[J]. Frontier in Nutrition, 2022, 9: 853442.

  15. Hu Z. Z., Sha X. M.*, Huang T., Zhang L., Wang G. Y., Tu Z. C.*. Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure[J]. Food Chemistry, 2021, 348: 129093.

  16. Sha X. M., Hu Z. Z., Xu H., Zhang L. Z., Tu Z. C.*. Identification and analysis of characteristic tryptic peptides from porcine gelatin extracted with multi-stage batch processing[J]. Food Hydrocolloids, 2020, 101: 105540.

  17. Sha X. M.*, Wang G. Y., Li X., Zhang L. Z., Tu Z. C.*. Identification and quantification of gelatin by a high-resolution mass spectrometry-based label-free method[J]. Food Hydrocolloids, 2020, 101: 105476.

  18. Sha X. M., Hu Z. Z., Ye Y. H., Xu H., Tu Z. C.*. Effect of extraction temperature on the gelling properties and identification of porcine gelatin[J]. Food Hydrocolloids, 2019, 92: 163-172.

  19. Sha X. M., Zhang L. J., Tu Z. C.*, Zhang L. Z., Hu Z. Z., Li Z., Li X., Huang T., Wang H., Zhang L., Xiao H.*. The identification of three mammalian gelatins by liquid chromatography-high resolution mass spectrometry[J]. LWT-Food Science and Technology, 2018, 89: 74-86.

  20. Sha X. M., Hu Z. Z., Tu Z. C.*, Zhang L. Z., Duan D. L., Huang T., Wang H., Zhang L., Li X., Xiao H.*. Influence of dynamic high pressure microfluidization on functional properties and structure of gelatin from bighead carp (Hypophthalmichthys nobilis) scale[J]. Journal of Food Processing and Preservation, 2018, 42(5): e13607.

  21. Hu Z. Z., Sha X. M.*, Ye Y. H., Xiao W. R., Tu Z. C.*.Effects of γ-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatin[J]. Journal of Texture Studies, 2020, 51(3): 511–520.

  22. Liu G. X., Liu J., Tu Z. C.*, Sha X. M.*, Wang H., Wang Z. X. Investigation of conformation change of glycated ovalbumin obtained by Co-60 gamma-ray irradiation under drying treatment[J]. Innovative Food Science and Emerging Technologies, 2018,47: 286-291.

  23. Li X., Tu Z. C.*, Sha X. M.*, Ye Y. H., Li Z. Y. Flavor, antimicrobial activity, and physical properties of composite film prepared with different surfactants[J]. Food Science & Nutrition, 2020, 8(7): 3099-3109.

  24. Liu J., Pang J. J., Tu Z. C.*, Wang H., Sha X. M.*, Yan-Hong Shao, Guang-Xian Liu. The accumulation, histopathology, and intestinal microorganism effects of waterborne cadmium on Carassius auratus gibelio[J]. Fish Physiology and Biochemistry, 2018, 45: 231-243.

  25. Li X., Tu Z. C.*, Sha X. M.*, Ye Y. H., Li Z. Y. Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil[J].Journal of Food Science and Technology, 2021, 59(2): 815-824.

  26. Hu Z. Z., Sha X. M.*, Ye Y. H., Xiao W. R., Tu Z. C.*.Gelling properties and structure modification of tilapia skin gelatin by the addition of γ-polyglutamic acid at different pH levels[J]. International Journal of Food Science and Technology, 2021, 56(11): 5812-5823.

  27. Sha X. M., Zhang L. J., Chen W. M., Wang G. Y., Li J. L.*, Hu Z. Z., Tu Z. C.*. Characteristic tryptic peptides and gelling properties of porcine skin gelatin affected by thermal action[J]. International Journal of Food Science and Technology, 2022, 57(3): 1573-1586.

  28. ShuS.,Sha X. M.*, Hu Z. Z., MaQ. L., QiaoJ. J.,FangT., JiangW. L., TuZ. C.*. Improving gelling properties of fish gelatin by γ-polyglutamic acid with four different molecular weights[J]. International Journal of Food Science and Technology, 2023, 58: 6588-6597.

  29. Shen M. J., Yang X., WangZ. X., Sha X. M.*, Zhang X. C*, Sun J.. The impact of AAPH-induced oxidation on the functional and structural properties, and proteomics of arachin[J]. Molecules, 2023, 28: 6277.

代表性科研项目：

  1. 国家大宗淡水鱼产业技术体系，CARS-45-29，副产物综合利用岗位，2024.01-2025.12，140万元，主持

  2. 国家重点研发计划项目子课题，2022YFD2100905，新型高品质鱼蛋白胶绿色制备关键技术及专用型鱼蛋白胶产品研发，2022.11-2026.10，75万元，主持

  3. 国家自然科学基金，32302147，谷氨酰胺转氨酶修饰促进鱼明胶消化过程中不同胶原多肽释放的分子机制，2024.01-2026.12，30万元，主持

  4. 国家自然科学基金，32160576，γ-聚谷氨酸协同谷氨酰胺转氨酶修饰改善鱼明胶凝胶性能的分子机制，2022.01-2025.12，37万元，主持

  5. 国家自然科学基金，31660487，基于生物质谱和氧-18标记技术定量食品体系中食用明胶的方法学研究，2017.01-2020.12，39万元，主持

  6. 江西省大宗淡水鱼产业技术体系，加工岗位，2025.01-2027.12，90万元，主持

  7. 江西省自然科学基金，20212BAB215022，胶原明胶化对高效液相色谱-高分辨率质谱溯源食用明胶的影响机制研究，2021.01-2023.12，10万元，主持

  8. 江西省重点研发计划项目，20161BBF60096，带骨鱼糜制品加工的关键技术研究，2016.01-2019.12，10万元，主持

荣誉、奖励及参加学术团体的情况：

  1. 2023、2021年江西省教学成果一等奖

  2. 2021年江西省科技进步一等奖、2016年教育部科技进步二等奖、2014年江西省科技进步二等奖、2012年全国商业科技进步一等奖

  3. 2024年，日内瓦国际发明展金银奖各1项

  4. 2021年第一届全国博士后创新创业大赛金奖（负责人）

  5. 2021年第七届中国国际“互联网+”大学生创新创业大赛全国金奖（第五指导老师）

  6. 2020年第六届中国国际“互联网+”大学生创新创业大赛全国银奖（第一指导老师）

  7. 2020年第十二届“挑战杯”中国大学生创业计划竞赛全国铜奖（第一指导老师）

  8. 2019年第五届中国“互联网+”大学生创新创业大赛全国银奖（第一指导老师）

  9. 中国农业工程学会农产品加工及贮藏工程专业委员会理事

  10. 江西省特殊食品技术专家、南昌市金融专家服务团绿色食品产业小组专家

联系方式：

地址：江西省南昌市紫阳大道99号江西师范大学生命科学学院

电话：17779145828

E-mail：shaxiaomei1987@sina.com