Wei Zhang (0000-0003-4877-5430)

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Biography

My Ph.D. research is focused on inhibition of Maillard reactions and advanced glycation end products in dairy products (lactose-hydrolyzed milk) via enzymatic modification of reactive carbonyls on reducing sugars. Emphasis was placed on HPLC and LC-MS characterization of protein modifications, carbohydrate degradation and changes in molecular functionality induced by galacto-oligosaccharides. Through this research, I have developed novel strategies to inhibit Maillard reactions in dairy foods and showed mechanisms of galacto-oligosaccharide degradation in heat-treated foods. During this tenure, I have worked in close collaboration with Arla Foods and Technique University of Denmark .

Major research focuses:
1. Advanced glycation end products
Simultaneous analysis of sixteen advanced glycation end products in various foodstuffs and blood were developed firstly by novel rapid microwave hydrolysis using LC-HRMS/MS.
2. Galacto-oligosaccharide chemistry
Synthesis of galacto-Oligosaccharide, as well as identification and quantification of oligosaccharide and its degradation fragmentation
3. Multiresponse kinetic modelling of complex reactions
Multiresponse kinetic modelling of Carrot β‑Carotene Degradation and Isomerization based on Bayesian estimation, which could dig out the mechanism of reactions, predict the formation of important reactants and inhibit special pathways for the formation of undesired compounds.
4. Mass- spectrometric methods of biomarkers
Identification and quantification of dipeptide, glycated compounds, dicarbonyls, and etc..

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Umea Universitet: Umea, SE

2019-12-03 to present | Postdoc (Molecular Biology)

Employment

Wei Zhang

https://orcid.org/0000-0003-4877-5430

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Biography

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Employment (1)

Umea Universitet: Umea, SE

Education and qualifications (1)

University of Copenhagen: Copenhagen, DK

Funding (2)

UHT treatment and storage effects on the biological quality of liquid infant formulas

Improvement of the quality and stability of UHT treated dairy products by enzymatic tailoring of the milk carbohydrate profile

Works (14)

Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage

Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production

Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship

Multiresponse Kinetic Modeling of Heat-Induced Equilibrium of β-Carotene cis–trans Isomerization in Medium-Chain Triglyceride Oil

Multiresponse Kinetic Modeling of Heat-Induced Equilibrium of β-Carotene cis–trans Isomerization in Medium-Chain Triglyceride Oil

Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage

Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C

Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula

Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems

Characterization and quantification of protein oxidative modifications and amino acid racemization in powdered infant milk formula

Comparison of nanofiltration and evaporation technologies on the storage stability of milk protein concentrates

Short communication: Effects of nanofiltration and evaporation on the physiochemical properties of milk protein during processing of milk protein concentrate

Anti-fatigue effect of yak milk powder in mouse model

A preliminary study on anti-hypoxia activity of yak milk powder in vivo