蔡政芳 助理教授
最高學歷：國立臺灣大學食品科技研究所博士
研究領域：生物技術、生物化學、食品化學、蛋白質工程
電子郵件信箱：蔡政芳助理教授
tsaicf@thmu.edu.tw
分機：(04)-23323456
轉 1866
壹、 個人簡要經歷
亞洲大學 生活應用科學系助理教授2003年8月-
亞洲大學 生物資訊研究所助理教授2002年8月-
致遠管理學院餐飲管理學系
助理教授兼系主任2001-2002
中央研究院生物農業科學研究所
博士後研究1998-2001
貳、 學術獎勵及榮譽事項
高考資格：專門職業及技術人員高等考試及格-食品技師
1999-2000中央研究院博士後研究員榮譽及獎學金
91學年度國科會計畫主持人獎勵費
92學年度國科會計畫主持人獎勵費
參、 著作、作品及發明目錄
A. Journal Papers
1. Tsai, C.-F., Lin, W. Y. and Li, C. F. 1993. The effect of deacetylation on
microorganism growth and astringency taste in chitosan. J of the Biomass Energy
Society of China. June Vol 12. No.1-2. p74-88.
2. Chang, H. M., Tsai, C.-F. and Li, C. F. 1998. Enantiomeric separation of
Dns-DL-amino acids by -cyclodextrin-modified micellar electrokinetic chromatography.
J. Agric. Food Chem. 46 (11) : 4598-4603. ( SCI ).
3. Tsai, C.-F., Li, C. F. and Chang, H. M. 1998. Enantiomeric separation of
dansyl derivated DL- amino acids by micellar electrokinetic chromatography.
J. Agric. Food Chem. 46:979-985. ( SCI ).
4. Chang, H. M., Tsai, C.-F. and Li, C. F. 1999. Changes of amino acid composition
and lysinoalanine formation in alkali-pickled duck eggs. J. Agric. Food Chem.
47:1495-1500. ( SCI )
5. Chang, H. M., Tsai, C.-F. and Li, C. F. 1999. Quantification of racemization
of amino acids in alkaline-treated duck eggs by micellar capillary electrophoresis.
J. Agric. Food Chem. 47:479-484. ( SCI )
6. Tsai, C.-F., C, L.-Y. and Li, C.-F. 2000. The studies of chitosan astringency
and its applications of functional drinks. J of the Biomass Energy Society of
China. Vol. 19, No.1-2, pp40-48.
7. Tsai, C.-F., Kuo, C.-L., C, L.-Y. and Li, C.-F. 2000. The preparation of
chito-oligosaccharide and the effect of chito-oligosaccharide on the growth
of Bifidobacteria. J of the Biomass Energy Society of China. Vol. 19, No.1-2,
p31-39.
8. Liu, J.-H., Selinger, B. L., Tsai, C.-F. and Cheng, K.-J. 1999. Characterization
of a Neocallimastix patriciarum xylanase gene and its product. Canadian of Journal
of Microbiology. Canadian of Journal of Microbiology. 45(11):970-974. ( SCI
)
9. Liu, J.-H., Tsai, C.-F. Liu, J.-W., Cheng, K.-J and Cheng, C.-L 2001. The
linker domain of a Piromyces rhizinflata endoglucanase stabilizes the protein
expressed in E.coli. Enzyme and Microbial Technology. 28(7-8):582-589. ( SCI
)
10. Tsai, C.-F., Qiu, X., Cheng, K.-J. and Liu, J.-H. 2003. A comparative analysis
of two cDNA Clones of the cellulase gene family from anaerobic fungus Piromyces
rhizinflata. Gene Anaerobe 9:131-140. ( SCI )
B. Conference Proceedings
1. 蔡政芳，張鴻民，李錦楓. 1996. 微膠體毛細管電泳層析進行胺基酸對掌體之分離.中華民國食品科技學會演講要旨. p.178.
2. Tsai, C.-F., Li, C. F. and Chang, H. M. 1997. Enantiomeric separation of
Dns-DL-amino acids by -cyclodextrin modified micellar electrokinetic chromatography.
First Panamerican Conference on Food Safety, Nutrition and Quality. Mexico City
Mexico.
3. Tsai, C.-F., Li, C. F. and Chang, H. M. 1997. Enantiomeric separation of
Dns-DL-amino acids by micellar electrokinetic chromatography. 中華民國食品科技學會演講要旨.
p.198.
4. 蔡政芳，李錦楓，張鴻民. 1997. 微膠體毛細管電泳層析分析鹼處理蛋白質中胺基酸消旋化及lysinoalanine之生成.中華民國食品科技學會演講要旨.
p.202.
C. 技術報告及其他
1. 郭煌林，蔡政芳，張炳揚. 1993. 真空調理技術在中式調理食品之研究(二). (研究報告第750號).
Guo, H. L., Tsai, C.-F. and Chang, P. Y. 1993. Study on Chinese-prepared foods
by sous-vide process (II). ( Research report No.750 ).
2. . 2. 蔡政芳，郭煌林，張炳揚. 1994. 中式食品真空調理技術之研究 ( I ) 紅燒類. (研究報告第83 - 842號)
Tsai, C.-F., Guo, H. L. and Chang, P. Y. 1994. Application of sous-vide process
in Chinese-preapred foods ( I ) stewed products. ( Research report No.83-842
).
3. 郭煌林，黃積淵，蔡政芳，張炳揚 1994. 禽肉產品真空調理加工技術之研究 (研究報告第83 - 879號)
Guo,H. L., Hwang, J. L., Tsai, C.-F. and Chang, P. Y. 1994. Study on poultry
products by sous-vide process. ( Research report No. 83-879 ).
D. 專利
專利號碼: US Patent 6222028
發明人: Liu, J.-H., Cheng, K.-J., Tsai,C.-F. and Chang, C. C.
名稱: Polynucleotides encoding cellulase enzymes from Piromyces rhizinflata.
專利期間: 2001-
肆、近年之研究計畫
年度 計畫名稱 計畫內擔任之工作 經費來源 執行期限
91 以梅納反應製備水溶性幾丁聚醣及其理化與流變特性 主持人 國科會 91年8月至92年7月
92 以梅納反應製備水溶性幾丁聚醣及其抑菌機制 主持人 國科會 92年8月至93年7月