食品蛋白質(zhì)營養(yǎng)與功能調(diào)控團(tuán)隊

一、團(tuán)隊名稱：

食品蛋白質(zhì)營養(yǎng)與功能調(diào)控團(tuán)隊

二、團(tuán)隊組成：

負(fù)責(zé)人：周彬（教授、博士生導(dǎo)師）

成員：褚上（副教授、碩士生導(dǎo)師）、祝祥威（副教授、博士生導(dǎo)師）、胡煜瑩（系副主任、副教授、碩士生導(dǎo)師）、崔冰（講師、碩士生導(dǎo)師）、武璨（講師、碩士生導(dǎo)師）、石鑫（博士后）。

三、團(tuán)隊介紹：

團(tuán)隊研究方向為：1）禽蛋營養(yǎng)與功能研究及高值化利用；2）植物蛋白結(jié)構(gòu)、納米組裝及功能研究；3）營養(yǎng)素穩(wěn)態(tài)化、靶向遞送及腸道吸收；4）高附加值新型食品配料的開發(fā)及應(yīng)用。主要研究內(nèi)容為系統(tǒng)解析禽蛋源活性組分的營養(yǎng)功能特性，建立基于生物活性保留的綠色加工技術(shù)，開發(fā)禽蛋源功能因子在健康食品的創(chuàng)新應(yīng)用；闡明植物蛋白構(gòu)效關(guān)系，創(chuàng)新納米組裝與定向修飾技術(shù)，構(gòu)建具有特定物性的膠體體系，為植物基食品質(zhì)構(gòu)設(shè)計提供理論支撐；針對開發(fā)微膠囊、乳液、納米顆粒等穩(wěn)態(tài)化技術(shù)，設(shè)計智能遞送系統(tǒng)，揭示營養(yǎng)素的跨膜轉(zhuǎn)運(yùn)機(jī)制；創(chuàng)制新型食品配料，建立其在特膳食品、精準(zhǔn)營養(yǎng)領(lǐng)域的應(yīng)用體系。團(tuán)隊主持國家自然科學(xué)基金、湖北省自然科學(xué)基金、博士后科學(xué)基金等縱向項目20余項，并承擔(dān)多項橫向課題。授權(quán)國家發(fā)明專利20余項，發(fā)表SCI及EI論文100余篇。獲湖北省科技進(jìn)步一等獎、三等獎各1項。

四、科研成果

（1）代表性的科研項目

1.國家自然科學(xué)基金（32172354）：巰基/二硫鍵交換誘導(dǎo)的溶菌酶界面組裝及抑菌增強(qiáng)機(jī)制解析

2.國家自然科學(xué)基金（31801481）：多酚調(diào)控玉米醇溶蛋白膠粒界面組裝的微觀歷程及機(jī)制

3.國家自然科學(xué)基金（32201953）：兼性電荷殼聚糖通過各向異性組裝抑制魚肌球蛋白冷凍變性的分子機(jī)制

4.國家自然科學(xué)基金（32302091）：乳液液滴空間“腔室”結(jié)構(gòu)操控脂肪酶兩步擴(kuò)散調(diào)控油脂消化的規(guī)律和機(jī)制

5.湖北省自然科學(xué)基金：小麥醇溶蛋白膠粒界面融合進(jìn)程刻畫及其與內(nèi)相釋放行為關(guān)聯(lián)性解析

6.湖北省自然科學(xué)基金：單寧酸調(diào)節(jié)的肌球蛋白聚集行為保護(hù)魚糜凝膠高溫劣化的分子機(jī)制研究

7.湖北省教育廳科學(xué)技術(shù)研究計劃青年人才項目：長效導(dǎo)電水凝膠的構(gòu)筑及其恢復(fù)心肌梗死部位機(jī)電耦合的作用機(jī)制研究

8.中國博士后科學(xué)基金面上項目：魚皮明膠-多酚共價復(fù)合物穩(wěn)定皮克林乳液機(jī)制研究

9.發(fā)酵工程教育部重點實驗室開放基金：乳清蛋白-殼聚糖協(xié)同調(diào)控乳液凝膠消化酵解和腸道微生物菌群的機(jī)制研究

10.湖北省工業(yè)微生物重點實驗室開放基金項目：殼聚糖/淀粉包埋假絲酵母催化調(diào)控油脂降解機(jī)制研究

11.湖北省工業(yè)微生物重點實驗室開放基金項目：基于多酚修飾黑磷納米片誘導(dǎo)細(xì)菌膜損傷的分子機(jī)制研究

12.湖北省工業(yè)微生物重點實驗室開放基金項目：基于微生物肽的抗菌縫合線構(gòu)建及性能研究

13.大宗糧油精深加工教育部重點實驗室開放課題：高壓微射流調(diào)控菜籽蛋白-殼聚糖復(fù)合顆粒界面組裝行為機(jī)制研究

14.大宗糧油精深加工教育部重點實驗室開放課題：基于冷凍面團(tuán)解析食用卡拉膠的抗凍關(guān)鍵結(jié)構(gòu)因子

15.廣東省食品智能制造重點實驗室開放課題：兼性電荷殼聚糖抑制發(fā)酵面團(tuán)冷凍劣化的分子機(jī)制

（2）代表性論文

1. Zhou Bin, Zhao Jingyun, Rong Yujuan, et al. Foaming and interfacial properties of desalted duck egg white nanogels after weak enzymatical hydrolyzation. Food Hydrocolloids. 2023;134:108093.

2. Zhou Bin, Li Mengchen, Zhao Jingyun, et al. Enzymatic hydrolysis re-endows desalted duck egg white nanogel with outstanding foaming properties. International Journal of Biological Macromolecules. 2022;221:714-22.

3. Zhou Bin, Cao Xiaoqian, Rong Yujuan, et al. Emulsifying and interfacial properties of glutenin processed by pH-shifting treatment. Journal of Molecular Liquids. 2024;403:124889.

4. Zhou Bin, Dai Yalei, Guo Dashan, et al. Effect of desalted egg white and gelatin mixture system on frozen dough. Food Hydrocolloids. 2022;132:107889.

5. Zhou Bin, Zhang Jiajia, Wang Yueming, et al. Stabilization of high internal‐phase Pickering emulsion using nobiletin crystals: assembly of supramolecular metal‐polyphenolic coordination complexes for surface coating. Journal of the Science of Food and Agriculture. 2023;103(11):5600-8.

6. Dai Yalei, Zhao Jingyun, Liang Hongshan, et al. Desalination of salted duck egg white assisted by gelatin: Foaming and interface properties of the mixed system. Food Hydrocolloids. 2022;124:107260.

7. Li Mengchen, Wang Yueming, Guo Dashan, et al. Heat-triggered thermo-irreversible gelation of curdlan to control crystallisation and in vitro release of nobiletin. International Journal of Food Science and Technology. 2023;58(1):74-82.

8. Zhao Jingyun, Guo Xiaohan, Chen Ze, et al. Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion. Food Science and Human Wellness. 2022;11(5):1306-14.

9. Li Bojia, Liang Hongyu, Hu Yueqi, et al. Tannic acid coordination assembly enhances the interfacial properties of salted egg white gel particles. International Journal of Biological Macromolecules. 2025;294:139181.

10. Li Bojia, Wang Xinyi, Gao Jin, et al. Effect of tannic acid modification on the interface and emulsification properties of zein colloidal particles. Journal of the Science of Food and Agriculture. 2024;104(2):643-54.

11.Hong Yuzhu, Zhang Jiale, Zhang Longxin, et al. Effects of corn starch-ovalbumin complex as substitution for wheat flour on the texture and digestive characteristics of cupcakes. Science and Technology of Food Industry. 2024;45(10):77?83.

12. Zhu Xiangwei, Wei Congying, Chen Hongbo, et al. A cation‐methylene‐phenyl sequence encodes programmable poly (ionic liquid) coacervation and robust underwater adhesion. Advanced Functional Materials. 2022;32(2):2105464.

13. Zhu Xiangwei, Chen Jianjun, Hu Yuxi, et al. Tuning complexation of carboxymethyl cellulose/cationic chitosan to stabilize Pickering emulsion for curcumin encapsulation. Food Hydrocolloids. 2021;110:106135.

14. Zhu Xiangwei, He Diheng, Chen Yingying, et al. Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors. Food Chemistry. 2024;450:139343.

15. Zhu Xiangwei, Liu Xiangyu, Ouyang Zhihan, et al. Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations. International Journal of Biological Macromolecules. 2024;282:136722.

16. Zhu Xiangwei, Yuan Peipei, Zhang Ting, et al. Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes. Food Research International. 2022;151:110863.

17. Zhang Ting, Teng Yongxin, He Yaluan, et al. Elucidate the molecular basis of ampholytic chitosan as a high-performance cryoprotectant to myosin denaturation: The importance of saccharide charges. Food Hydrocolloids. 2024;152:109915.

18. Hu Yuying, Tan Yunbing, McClements David Julian, Wang Lufeng. Fabrication, characterization and in vitro digestive behavior of Pickering emulsion incorporated with dextrin. Food Chemistry. 2022;384:132528.

19. Hu Yuying, Wang Lufeng, McClements David Julian. Design, characterization and digestibility of β-carotene-loaded emulsion system stabilized by whey protein with chitosan and potato starch addition. Food Chemistry. 2024;440:138131.

20. Hu Yuying, Li Chunmei, Tan Yunbing, et al. Insight of rheology, water distribution and in vitro digestive behavior of starch based-emulsion gel: Impact of potato starch concentration. Food Hydrocolloids. 2022;132:107859.

21. Hu Yuying, Yu Ben, Wang Lufeng, et al. Study of dextrin addition on the formation and physicochemical properties of whey protein-stabilized emulsion: Effect of dextrin molecular dimension. Food Hydrocolloids. 2022;128:107569.

22. Cui Bing, Liang Hongshan, Li Jing, et al. Development and characterization of edible plant-based fibers using a wet-spinning technique. Food Hydrocolloids. 2022;133:107965.

23. Cui Bing, Mao Yingyi, Liu Jiao, et al. Effect of salt on solution behavior of spinning medium and properties of meat analogue fibers. Food Hydrocolloids. 2023;139:108540.

24. Cui Bing, Zeng Xinyue, Liang Hongshan, et al. Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog: Physical properties and freeze-thawing stability study. International Journal of Biological Macromolecules. 2024;265:131037.

25. Cui Bing, Wu Di, Zhou Bin, et al. Hydrogel-based encapsulation strategy for nobiletin stabilization. Journal of Molecular Liquids. 2023;372:121208.

26. Wu Can, Zhang Yuxin, Xu Yuanyuan, et al. Injectable polyaniline nanorods/alginate hydrogel with AAV9-mediated VEGF overexpression for myocardial infarction treatment. Biomaterials. 2023;296:122088.

27. Wu Can, Liu Wen, Zhao Ziqing, et al. Interaction of alkyl gallate with gliadin and its effect on the surface and foaming properties of composite nanoparticles. Food Hydrocolloids. 2025:111096.

28. Wu Can, Long Linyu, Zhang Yuxin, et al. Injectable conductive and angiogenic hydrogels for chronic diabetic wound treatment. Journal of Controlled Release. 2022;344:249-60.

29. Shi Xin, Li Xuxu, Wang Ruifeng, et al. Comparison and inhibition mechanism study on the in vitro digestibility of rice starch complex with soy β-conglycinin and soy glycinin. Food Hydrocolloids. 2024;154:110071.

30. Wang Ruifeng, Shi Xin, Li Chunmei. Insights into the Surface Binding and Structural Interference of Polyphenols with the Membrane Raft Domains in Relation to Their Distinctive Ability to Inhibit Preadipocyte Differentiation in 3T3-L1 Cells. Journal of Agricultural and Food Chemistry. 2023;71(49):19845-55.

五、研究生畢業(yè)去向

本團(tuán)隊研究生畢業(yè)后可推薦至本校或國內(nèi)其他知名高校繼續(xù)攻讀博士學(xué)位，或推薦至國外知名高校留學(xué)深造。同時，也可推薦至相關(guān)企事業(yè)單位就業(yè)以及報考公務(wù)員崗位等。

六、聯(lián)系方式

聯(lián)系人：周彬

電話：15827402182

郵箱：zhoubin4111@163.com