Degrading Enzymes for Marine Polysaccharides and Their Applications

This book provides a comprehensive overview of degrading enzymes specific to marine polysaccharides and explores their wide-ranging applications. It offers in-depth coverage of the structure, sources, physicochemical properties, and bioactivities of marine polysaccharides and oligosaccharides, along with advanced tools for enzyme mining, expression, and modification. By compiling recent findings and methodologies, the book serves as a valuable resource for researchers and professionals in biotechnology, marine biology, and biochemistry seeking to explore enzymatic applications in food, pharmaceutical, and environmental fields.

Professor Mao Xiangzhao is currently the Dean of the College of Food Science and Engineering at Ocean University of China. His research focuses primarily on food biotechnology. He was selected for the National Science Fund for Distinguished Young Scholars, the National Science Fund for Excellent Young Scholars, serves as a Post Scientist in the National Shrimp and Crab Industry Technology System, and was awarded the Shandong Provincial Natural Science Fund for Distinguished Young Scholars and the title of Taishan Scholar Young Expert. He has presided over six projects funded by the National Natural Science Foundation of China (NSFC) and two projects under the National Key Research and Development (R&D) Program of China. As the first contributor, he was received the First Prize of the Shen Nong China Agricultural Science and Technology Award, the First Prize of the Science and Technology Progress Award of the China National Light Industry Council, the First Prize of the Shandong Provincial Science and Technology Progress Award, and the First Prize of the Qingdao Municipal Science and Technology Progress Award. Meanwhile, he was also honored with several prestigious awards, including the 17th China Youth Science and Technology Award, the Fok Ying Tung Education Foundation Young Teachers Award, the Outstanding Youth Award of the Chinese Institute of Food Science and Technology, and the Youth Science and Technology Award of the Chinese Association of Agricultural Science Societies.