实验室：质谱与代谢平台

职位：助理技术专家

工作职责

1. 负责云栖校区及应急医学中心的蛋白质化学方向实验，包括蛋白鉴定、翻译后修饰鉴定、化学交联分析等；

2. 根据科研项目的需求完成蛋白质组学定制实验及技术方法开发工作，如定量标记实验、修饰组学富集实验、DIA采集分析实验等；

3. 负责应急医学中心开放设备的维护与实验指导；

4. 负责大型质谱仪器的运行与维护；

联系方式

西湖大学（云栖校区）1号楼118室

pangyuehan@westlake.edu.cn

教育背景

2015-2020 浙江大学 生物物理学 博士

2011-2015 华中农业大学 食品科学与工程 学士

工作经历

2020-2022 Shanghai Applied Protein Technology Co., Ltd.  Senior project researcher

部分发表文章

Pang, Y., Ahmed, S., Xu, Y., Beta, T., Zhu, Z., Shao, Y.* and Bao, J.*, 2018. Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice. Food Chemistry, 240, pp.212-221.

Pang, Y., Zhou, X., Chen, Y. and Bao, J.*, 2018. Comparative phosphoproteomic analysis of the developing seeds in two indica rice (Oryza sativa L.) cultivars with different starch quality. Journal of agricultural and food chemistry, 66(11), pp.3030-3037.

Pang, Y., Hu, Y. and Bao, J.*, 2021. Comparative phosphoproteomic analysis reveals the response of starch metabolism to high-temperature stress in rice endosperm. International Journal of Molecular Sciences, 22(19), p.10546.

Bao, J.*, Ying, Y., Xu, Y., Zhou, X., Yan, S. and Pang, Y.*, 2020. Variation in physicochemical properties and nutritional quality in chalky mutants derived from an indica rice. Journal of cereal science, 91, p.102899.

Ru, W., Pang, Y., Gan, Y., Liu, Q. and Bao, J.*, 2019. Phenolic compounds and antioxidant activities of potato cultivars with white, yellow, red and purple flesh. Antioxidants, 8(10), p.419.

Chen, Y., Pang, Y. and Bao, J.*, 2020. Expression profiles and protein complexes of starch biosynthetic enzymes from white-core and waxy mutants induced from high amylose indica rice. Rice science, 27(2), pp.152-161.

Tong, C., Ahmed, S., Pang, Y., Zhou, X. and Bao, J.*, 2018. Fine structure and gelatinization and pasting properties relationships among starches from pigmented potatoes. Food Hydrocolloids, 83, pp.45-52.

Ahmed, S., Zhou, X., Pang, Y., Xu, Y., Tong, C. and Bao, J.*, 2018. Genetic diversity of potato genotypes estimated by starch physicochemical properties and microsatellite markers. Food chemistry, 257, pp.368-375.

Tappiban, P., Ying, Y., Pang, Y., Sraphet, S., Srisawad, N., Smith, D.R., Wu, P., Triwitayakorn, K.* and Bao, J.*, 2020. Gelatinization, pasting and retrogradation properties and molecular fine structure of starches from seven cassava cultivars. International journal of biological macromolecules, 150, pp.831-838.