Name: Fanghua Wang
Introduction:Associate proffesor
School of Food Science and Engineering
Tel: 020-87113842
E-mail: wangfanghua@scut.edu.cn
Education Background
2007/09－2010/07，Sun Yat-sen University ,Doctor degree；
2005/09－2007/07，Sun Yat-sen University，Master degree；
2003/09－2005/07，Shandong Normal University, Bachelor degree
Employment Summary
Associate professor (2013/07- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Post doctor(2011/03－2013/06) School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.；
Research assistant (2010/07－2011/03)，Guangzhou Institutes of Biomedicine and Health (GIBH)，Chinese academy of sciences.
Field of Research
1、Recognition and interaction between enzyme and lipids on oil-water interface；
2、Structural basis on substrate specificity of enzyme and its regulation mechanism；
3、Discovery of novel lipase/phospholipase, protein engineering and its application in the lipid biotransformation.
Current Research Projects
1. Research on the molecular mechanism of recognition and interaction between enzyme and lipid monolayer on oil-water interface. The National Natural Science Fund (No. 31671791), 2017-2020.
2. Research on the molecular mechanism of surface amino acid on the stability of SMG1 in various organic solvents. The National Natural Science Fund (No. 31401627), 2015-2017.
3. Construction and application of high efficient expression system for industrial enzymes. Science and technology project of Guangdong Province (No. 2013B051000009), 2014-2016.
4. Construction the Lipid Science and Applied Engineering Technology Research Center of Guangdong province. Science and technology project of Guangdong Province (No.2016B090920082, 2013-2017.
5. Study on the mechanism of enhancing the stability of lipase in organic solvents that induced by active molecules. Natural Science Foundation of Guangdong Province (No. S2012040007734), 2012-2014.
6.Study on the molecular mechanism of Small Heat-Shock Protein SsHSP14.1 induced enhancing the thermo-stability of enzyme protein. Fundamental Research Funds for the Central Universities (No. 2014ZM0062), 2014-2015.
7. Study on the molecular mechanism of lipase substrate specificity. Pearl River S&T Nova Program of Guangzhou (No. 201610010074), 2016-2019.
Publications（* as corresponding author）
Wang FH, Lai LH, Liu YH, Yang B, Wang YH* . Expression and characterization of a novel glycerophosphodiester phosphodiesterase from Pyrococcus furiosus DSM 3638 that possess lysophospholipase D activity，Int. J. Mol. Sci.2016, 17(6), 831. IF:3.257.
Wang FH, Zhang H, Liu YH, Khan F,Yang B, Wang YH* Profiling substrate specificity of Lecitase Ultra to different kinds of phospholipids using monolayer technology, European Journal of Lipid Science and Technology, 2016 DOI: 10.1002/ejlt.201600175 IF:1.953.
An Q, Wang FH, Lan DM, Khan FI, Durrani R, Yang B, Wang YH*. Improving phospholipase activity of PLA1 by protein engineering and its effects on oil degumming. European Journal of Lipid Science and Technology, 2016DOI: 10.1002/ejlt.201600110. IF:1.953.
Wang FH, Hou SL, Wang Q, Wang P, Liu JS, Yang B, Wang YH*. Impact of Leucine 278 Residue on Fatty Acid Length Specificity of Candida antarctica Lipase B. Advances in Microbiology, 2015, 5, 493-499.
Liu L, Chen JY, Yang B, Wang FH,Wang YH*, Yun CH*. Active- State Structures of a Small Heat-Shock Protein Revealed a Molecular Switch for Chaperone Function. Structure. 2015,23:2066-75. IF:5.618.
Qin XL, Zhong JF, Wang YH*, Yang B，Lan DM, Wang FH. 1,3-Dioleoyl-2-palmitoylglycerol-rich human milk fat substitutes: Production, purification, characterization and modeling of the formulation. Eur. J. Lipid Sci. Technol. 2014, 116, 282–290. IF:1.953.
Yang CF, Wang FH, Lan DM, Whiteley C, Yang B, Wang YH*. Effects of organic solvents on activity and conformation of recombinant Candida antarctica lipase A produced by Pichia pastoris. Process Biochem. 2012, 47(3): 533–537. IF:2.529.
Professional Activities
1.Institute of high performance computing, Guangdong Province, Member
2. Guangdong enterprise science and Technology Commissioner, Member
Courses Offered
1. “Food Analysis” for undergraduate students majoring in Food Science and Technology.
2. “Food flavor and sensory analysis” for undergraduate students majoring in Food Science and Technology.
3. “Food Flavor Chemistry” for postgraduate students majoring in Food Science and Technology.
