团队负责人

金征宇

团队成员

柏玉香、焦爱权、赵建伟、周星、龙杰、陈龙、邱超、纪杭燕、李晓晓

团队简介

食品碳水化合物与粮食深加工创新团队在负责人金征宇院士的带领下，三十多年来深耕碳水化合物、粮食深加工领域，通过理论创新、技术研发和装备升级，推动主食工业化、方便化、营养化和组分高值化发展。创新淀粉结晶功能调控理论和技术，创制低血糖生成指数(GI)营养健康功能配料；发明新型淀粉衍生化技术与方法，提高淀粉附加值；推动粮食挤压装备工程化与智能化升级，实现挤压机国产化替代。团队获国家科技进步二等奖3项（2项排名第一，1项排名第二）、国家技术发明二等奖1项（排名第一）、获2017年获何梁何利基金科学与技术创新奖1项。

代表性成果

1.科研项目

[1]2013-2017，国家自然科学基金重点项目，食品碳水化合物结构修饰与功能调控，国家级

[2]2022-2026，国家自然科学基金重点项目，酶介导淀粉晶态及键型变化对其营养消化与加工应用特性平衡规律的影响研究，国家级

[3]2012-2015，“十二五”国家科技支撑计划项目，主食工业化关键技术与装备及其产业化示范，国家级

[4]2018-2021，“十三五”国家重点研发计划项目，食品生产经营质量安全智能化应用技术研究，国家级

[5]2025-2027，国家自然科学基金优秀青年科学基金项目，淀粉酶法加工基础，国家级

2.发明专利

[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，Fluorescent Starch Nanocrystal And Preparation Method And Application Thereof

[4]2021.03.18，2745023 (俄罗斯)，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，低血糖指数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，ZL201010286937.1，一种交联木薯淀粉的挤压制备方法

[11]2013.09.18，ZL201210153282.X，一种功能V-型黄糊精-乳化剂络合物的制备方法

[12]2015.04.15，ZL201310485251.9，一种保湿型方便米饭的制作方法

[13]2019.08.16，ZL201610430592.X，一种取向度可控的挤压速煮面条及其制备方法

[14]2021.01.29，ZL201910354232.X，一种温度稳定性高的CGTase及用其制备γ-环糊精

[15]2023.03.24,ZL202210750655.5,一种保护型淀粉基膜及其制备方法与应用

3.科研获奖

[1]2007，国家科技进步奖，益生制剂及其增效技术研究与应用，二等，国家级；

[2]2009，国家科技进步奖，蛋白质饲料资源开发利用技术及应用，二等，国家级；

[3]2011，国家科技进步奖，农产品高值化挤压加工与装备关键技术研究及应用，二等，国家级；

[4]2014，国家技术发明奖，新型淀粉衍生物的创制与传统淀粉衍生物的绿色制造，二等，国家级；

[5]2017，何梁何利基金科学与技术创新奖，产业创新奖，国家级；

[6]2020，教育部技术发明奖，淀粉基低GI米面制品加工关键技术创新及产业化，一等，省部级；

4.学术论文

[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.