Ying Wu

Title: Profile of Inventor Ying Wu: Innovator in Salty Taste Enhancement

Introduction: Ying Wu, based in Hefei, China, is a notable inventor who has made significant contributions in the field of food science. With a focus on enhancing flavor profiles, his innovative work centers around a unique peptide derived from dry-cured ham.

Latest Patents: Ying Wu holds a patent for a "Salty taste enhancing peptide derived from dry-cured ham and preparation method thereof." This invention focuses on a small molecular weight peptide that includes amino acid sequences such as Asp-Leu; Phe-Met-Ser-Ala-Leu-Phe (SEQ ID NO: 1), and His-Val-Arg-Arg-Lys (SEQ ID NO: 2). The peptide is characterized by its strong salty taste enhancing effect, easy separation and purification methods, and straightforward synthesis process. The potential applications of this peptide extend to food, health products, medicine, and biology, aiming to serve as a replacement for conventional salt substitute products available in the market.

Career Highlights: Ying Wu has established a prominent career in academic and research settings. He has been affiliated with esteemed institutions such as Hefei University of Technology and Yunnan Agricultural University, where he has contributed to advancements in food technology and peptide research.

Collaborations: Throughout his career, Ying Wu has collaborated with notable colleagues, including Feiran Xu and Baocai Xu, who have played pivotal roles in supporting his research endeavors and patent development.

Conclusion: Ying Wu's innovative work in the field of salty taste enhancement demonstrates the growing significance of biotechnology in food science. His patented peptide not only showcases his expertise but also highlights the potential for advances that could reshape culinary practices and health products. As the market for flavor enhancement evolves, Wu's contributions are poised to make a lasting impact.