硕士生导师

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孙慧慧

日期:2026-11-03 08:49    作者:    来源:     打印    加大 减小

一、基本信息(400字以内)

孙慧慧,女,1988年4月生人,博士,副研究员,硕士生导师,现任农业农村部水产品质量安全检测与评价重点实验室副主任。主要从事微生物酶与生物催化转化在海洋食品中的应用等方面的研究,主持包括国家自然科学基金青年基金、国家重点研发计划子课题等十余项课题;累计发表论文30余篇,其中以第一及通讯作者在Carbohydrate Polymers、Comprehensive Reviews in Food Science and Food Safety、Journal of Agricultural and Food Chemistry等期刊发表论文20篇;以第一发明人获授权发明专利9项;参编著作3部。兼任山东省食品科学技术学会青年委员会副秘书长、Journal of Future Foods青年编委等。入选山东省泰山学者青年专家、中国水产科学研究院黄海水产研究所“水科英才拔尖人才”等。

联系电话:15318886731

E-mail:sunhh@ysfri.ac.cn

二、代表性文章(8篇以内)

[1]M.J. Gui, Y.Y. Wei, H.H. Sun*, L. Zhao, X.Z. Mao, R. Cao. Modulation of oligomerization profiles in chitosan degradation by key chitosanase residues via steric and hydrophilic effects. Carbohydrate Polymers, 2026, 373, 124674.

[2]M.Y. Li, M.J. Gui, Y.Y. Wei, H.H. Sun*, L. Zhao, X.Z. Mao, R. Cao. Bidirectional loop engineering uncovers a structural determinant for product specificity in GH46 family chitosanases. Journal of Agricultural and Food Chemistry, 2026, 74, 22088−22097.

[3]未莹莹, 桂敏娟, 孙慧慧*, 赵玲, 曹荣. 具有转糖基活性几丁质酶和壳聚糖酶的研究进展. 食品工业科技, 2025, 46, 412−420.

[4]H.H. Sun, Y.M. Cheng, L. Zhao, R. Cao*. Improvement of the catalytic performance of chitosanase Csn-PD from Paenibacillus dendritiformis by semi-rational design. International Journal of Biological Macromolecules. 2024, 264, 130753.

[5]H.H. Sun, G.L. Xia, N. Cao, L. Zhao, R. Cao*. Enhancing catalytic efficiency of GAO-5F from Fusarium odoratissimum and its application in development of a polyaldehyde crosslinked gelatin-based edible packaging film. International Journal of Biological Macromolecules. 2024, 283, 137807.

[6]H.H. Sun, L. Zhao, X.Z. Mao, R. Cao*, Q. Liu. Identification of a key loop for tuning transglycosylation activity in the substrate-binding region of a chitosanase. Journal of Agricultural and Food Chemistry. 2023, 71, 5585−5591.

[7]孙慧慧, 杨国淞, 程伊梦, 李昭悦, 赵玲, 曹荣*, 刘淇. 海洋寡糖的生物活性研究进展. 食品科学. 2022, 43, 276−284.

[8]H.H. Sun, L. Gao, C.H. Xue, X.Z. Mao*. Marine-polysaccharide degrading enzymes: Status and prospects. Comprehensive Reviews in Food Science and Food Safety. 2020, 19, 2767−2796.

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