Industrial Starch Debranching Enzymes

本書系統且詳細地介紹了澱粉去支鏈酶，包括其分類、生化特性、序列和結構特徵、酶工程、生產及當前應用。所有相關內容均組織以聚焦於澱粉去支鏈酶的特性、生產及工業應用。旨在加深對現有研究、發展及瓶頸的理解，並討論澱粉去支鏈酶的研究熱點和應用前景。本書適合酶學、微生物學及食品科學等領域的研究人員、專業人士及研究生閱讀。

Prof. Jing Wu received her Ph.D. in China Pharmaceutical University in 2001 and continued her post-doctoral training at the University of Michigan, USA. She jointed Jiangnan University in China in 2006, as professor of School of Biotechnology. She is committed to exploring new types of fermentation products and functional food using technology of Molecular Biology, Genetic Engineering, Fermentation Engineering, and Enzymatic Engineering. The specific research area including enzyme discovery and gene identification, molecular design and reconstruction of enzymes, efficient expression system development, fermentation process optimization and control, as well as enzyme catalysis and conversion. She assumed the chief scientist of National Key Research and Development Program of China, and taken charge of many items of academic projects. Currently, over 150 papers with over 1800 citations have been published (100 SCI included), over 100 invention patents have been applied (50 granted patents).

Dr. Wei Xia received his doctoral degree from Zhejiang University, China, in 2016, and jointed Jiangnan University in 2018 as assistant research fellow. He is mainly engaged in the field of gene mining, engineering and application of enzymes associated with food and light industries.

吳靜教授於2001年在中國藥科大學獲得博士學位，並在美國密西根大學繼續進行博士後訓練。她於2006年加入中國江南大學，擔任生物技術學院教授。她致力於利用分子生物學、基因工程、發酵工程和酶工程技術探索新型發酵產品和功能性食品。具體研究領域包括酶的發現與基因識別、酶的分子設計與重構、高效表達系統的開發、發酵過程的優化與控制，以及酶催化與轉化。她擔任中國國家重點研究與發展計畫的首席科學家，負責多項學術專案。目前已發表超過150篇論文，引用次數超過1800次（其中100篇為SCI論文），申請超過100項發明專利（其中50項已獲得專利）。

夏偉博士於2016年在中國浙江大學獲得博士學位，並於2018年加入江南大學擔任助理研究員。他主要從事與食品和輕工業相關的基因挖掘、酶的工程與應用領域的研究。