團隊負責人

金征宇

團隊成員

柏玉香、焦愛權(quán)、趙建偉、周星、龍杰、陳龍、邱超、紀杭燕、李曉曉

團隊簡介

食品碳水化合物與糧食深加工創(chuàng)新團隊在負責人金征宇院士的帶領下，三十多年來深耕碳水化合物、糧食深加工領域，通過理論創(chuàng)新、技術研發(fā)和裝備升級，推動主食工業(yè)化、方便化、營養(yǎng)化和組分高值化發(fā)展。創(chuàng)新淀粉結(jié)晶功能調(diào)控理論和技術，創(chuàng)制低血糖生成指數(shù)（GI）營養(yǎng)健康功能配料；發(fā)明新型淀粉衍生化技術與方法，提高淀粉附加值；完成糧食擠壓裝備工程化與智能化升級，實現(xiàn)擠壓機國產(chǎn)化全面替代。

代表性成果

1.科研項目

[1]2013-2017，國家自然科學基金重點項目，食品碳水化合物結(jié)構(gòu)修飾與功能調(diào)控，國家級

[2]2022-2026，國家自然科學基金重點項目，酶介導淀粉晶態(tài)及鍵型變化對其營養(yǎng)消化與加工應用特性平衡規(guī)律的影響研究，國家級

[3]2012-2015，“十二五”國家科技支撐計劃項目，主食工業(yè)化關鍵技術與裝備及其產(chǎn)業(yè)化示范，國家級

[4]2018-2021，“十三五”國家重點研發(fā)計劃項目，食品生產(chǎn)經(jīng)營質(zhì)量安全智能化應用技術研究，國家級

[5]2025-2027，國家自然科學基金優(yōu)秀青年科學基金項目，淀粉酶法加工基礎，國家級

2.發(fā)明專利

[1]2017.12.28，US201414903240，Method for Fractionating Dextrin

[2]2018.05.01，US201515322672，Triple-Responsive Starch-Based Microgel and Preparation Method Thereof

[3]2019.03.13，US201515314861，F(xiàn)luorescent Starch Nanocrystal And Preparation Method And Application Thereof

[4]2021.03.18，2745023 (俄羅斯)，Cпособ получения усиленного углеpoдным скелетом пористогокрахмала

[5]2021.06.22，US11041179B2，Method for Preparing Branched Cyclodextrin and Application Thereof

[6]2021.09.22，US201916385251，Production Method of Normal-Temperature Instant Cooked Rice

[7]2021.10.12，US11142752B2，Pullulanase Mutant

[8]2021.09.15，JP2019546884，低血糖指數(shù)の遅消化性澱粉組換え即席ご飯の製造方法

[9]2022.07.21，JP2021519148，遅消化性デンプンの製造方法

[10]2012.08.80，ZL201010286937.1，一種交聯(lián)木薯淀粉的擠壓制備方法

[11]2013.09.18，ZL201210153282.X，一種功能V-型黃糊精-乳化劑絡合物的制備方法

[12]2015.04.15，ZL201310485251.9，一種保濕型方便米飯的制作方法

[13]2019.08.16，ZL201610430592.X，一種取向度可控的擠壓速煮面條及其制備方法

[14]2021.01.29，ZL201910354232.X，一種溫度穩(wěn)定性高的CGTase及用其制備γ-環(huán)糊精

[15]2023.03.24,ZL202210750655.5,一種保護型淀粉基膜及其制備方法與應用

3.科研獲獎

[1]2007，國家科技進步獎，益生制劑及其增效技術研究與應用，二等，國家級；

[2]2009，國家科技進步獎，蛋白質(zhì)飼料資源開發(fā)利用技術及應用，二等，國家級；

[3]2011，國家科技進步獎，農(nóng)產(chǎn)品高值化擠壓加工與裝備關鍵技術研究及應用，二等，國家級；

[4]2014，國家技術發(fā)明獎，新型淀粉衍生物的創(chuàng)制與傳統(tǒng)淀粉衍生物的綠色制造，二等，國家級；

[5]2017，何梁何利基金科學與技術創(chuàng)新獎，產(chǎn)業(yè)創(chuàng)新獎，國家級；

[6]2020，教育部技術發(fā)明獎，淀粉基低GI米面制品加工關鍵技術創(chuàng)新及產(chǎn)業(yè)化，一等，省部級；

4.學術論文

[1]Yao Hu, Chao Qiu, Yang Qin, Xueming Xu, Liuping Fan, Jinpeng Wang, Zhengyu Jin*. Cyclodextrin-phytochemical inclusion complexes: Promising food materials with targeted nutrition and functionality. Trends in Food Science & Technology, 2021, 109, 398-412.

[2]Hao Cheng, Long Chen, David Julian McClements, Tianyi Yang, Zipei Zhang, Fei Ren, Ming Miao, Yaoqi Tian, Zhengyu Jin*. Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry. Trends in Food Science & Technology, 2021, 114, 70-82.

[3]Zhiheng Zhang, Chao Qiu, Xiaojing Li, David Julian McClements, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin*. Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols. Trends in Food Science & Technology, 2021, 116, 492-500.

[4]Long Chen, Yaoqi Tian, Qunyi Tong, Zipei Zhang, Zhengyu Jin*. Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage. Food Chemistry, 2017, 214, 702-709.

[5]Hangyan Ji, Yuxiang Bai, Xiaoxiao Li, Danni Zheng, Yu Shen, Zhengyu Jin*. Structural and property characterization of corn starch modified by cyclodextrin glycosyltransferase and specific cyclodextrinase. Carbohydrate Polymers, 2020, 237, 116137.

[6]Yanli Wang, Yuxiang Bai, Jingjing Dong, Jialin Liu, Zhengyu Jin*. Deciphering the structural and functional characteristics of an innovative small cluster branchedα-glucan produced by sequential enzymatic synthesis. Carbohydrate Polymers, 2023, 310, 120696.

[7]Xing Zhou, Shan He, Zhengyu Jin*. Impact of amylose content on the formation of V-type granular starch. Food Hydrocolloids, 2024, 146, 109257.

[8]Yueyue Yang, Aiquan Jiao, Qing Liu, Xiaoru Ren, Kunfu Zhu, Zhengyu Jin*. The effects of removing endogenous proteins,β-glucan and lipids on the surface microstructure, water migration and glucose diffusion in vitro of starch in highland barley flour. Food Hydrocolloids, 2022, 127, 107457.

[9]Chao Qiu, Chenxi Wang, Xiaojing Li, Shangyuan Sang, David Julian Mcclements, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin*. Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performance. Food Hydrocolloids, 2023, 135, 108128.

[10]Yixi Liu, Yazhen Wu, Hangyan Ji, Xiaoxiao Li, Zhengyu Jin, Birte Svensson, Yuxiang Bai*. Cost-effective and controllable synthesis of isomalto/malto-polysaccharides fromβ-cyclodextrin by combined action of cyclodextrinase and 4,6-α-glucanotransferase GtfB. Carbohydrate Polymers, 2023, 310, 120716.

[11]Hao Xu, Hao Cheng, David Julian McClements, Long Chen*, Jie Long, Zhengyu Jin. Enhancing the physicochemical properties and functional performance of starch-based films using inorganic carbon materials: A review. Carbohydrate Polymers, 2022, 295, 119743.

[12]Chenxi Wang, David Julian McClements, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin, Chao Qiu*. Resistant starch and its nanoparticles: Recent advances in their green synthesis and application as functional food ingredients and bioactive delivery systems. Trends in Food Science & Technology, 2022, 119, 90-100.

[13]Qing Liu, Jiani Shi, Zhengyu Jin, Aiquan Jiao*. Development and characterization of resistant starch produced by an extrusion-debranching strategy with a high starch concentration. Food Hydrocolloids, 2023, 136, 108276.

[14]Man Yuan, Yanli Wang, Yuxiang Bai*, Birte Svensson. Distinct effects of differentα-amylases on cross-linked tapioca starch and gel-improving mechanism. Food Hydrocolloids, 2022, 128, 107580.

相關知識

動物產(chǎn)品及功能食品研究創(chuàng)新團隊
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富含碳水化合物的食物
校級科技創(chuàng)新團隊

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