团队负责人

梁丽

团队成员

程昊、张书凝

团队简介

蛋白质与功能因子团队长期致力于食品蛋白质结构与功能以及功能因子稳态化方面的科学研究、人才培养和技术服务工作。主要分为四个研究方向：（1）微胶囊包埋技术及营养因子包埋、保护与递送；（2）食品分子互作机制与构效关系；（3）食品蛋白资源的发掘及功能特性研究；（4）功能性配料、功能性食品研发。近年来，团队承担国家自然科学基金、新疆自治区重点研发项目/课题等国家及省部级项目10余项；主编/参编英文专著4部；发表高水平SCI学术论文100余篇；授权国家发明专利12项。

代表性成果

1.科研项目

[1]2023，兵团科技计划项目，大豆提质增效深加工技术与高附加值产品开发和示范，省部级

[2]2023，中共江西省委人才工作领导小组，江西省“双千计划”创新领军人才短期项目，省部级

[3]2021，国家自然科学基金委，WPI/果胶共包埋乳液凝胶定向构建及对EGCG和α-生育酚递送机制研究，国家级

[4]2021，鲁维制药集团有限公司合作项目，维生素C微胶囊包埋技术开发，企业合作项目

[5]2020，内蒙古乳业技术研究院有限责任公司，牛奶蛋白运载功能食材活性物质的研究，企业合作项目

[6]2016，国家自然科学基金委，基于蛋白质乳状液组装粒子的多营养活性成分的同时包埋和保护，国家级

[7]2013，国家自然科学基金委，基于食品蛋白-多配体复合物的活性成分载体的研究，国家自然科学基金青年项目，结题，主持，2013年1月-2015年12月；

[8]2012，中组部，“青年千人计划”启动基金项目，国家级

2.发明专利

[1]2023，ZL 202310173205.9，活性成分-蛋白质冷凝胶及其制备方法和应用，中国发明专利

[2]2022，ZL 202210273198.5姜黄素/抗坏血酸稳定化核-壳粒子及其制备方法，中国发明专利

[3]2021，ZL 202110412179.1，一种用于高效包封白藜芦醇的乳剂及其应用，中国发明专利

[4]2021，ZL 202111682279.2，一种高包埋率的微胶囊粉末及其制备方法，中国发明专利

[5]2020，ZL 202011327006.1，一种水溶性和脂溶性功能因子共包埋G/O/W乳状液及其制备方法，国家发明专利

[6]2020，ZL 202010971483.5，一种制备共包埋双重抗氧化剂的方法，国家发明专利

[7]2018，ZL 201810301950.6，一种具有高稳定性的薄荷精油乳状液，中国发明专利

[8]2016，ZL 201611004367.6，一种牛血清白蛋白－多功能因子复合物，中国发明专利

[9]2016，ZL 201610921126.1，一种增强叶酸光稳定性的方法，中国发明专利

3.科研获奖

无

4.学术论文

[1]Kaiwen Chen, Fanlin Zhou, Yang Chen, Qianqian Shen, Suyin Feng, Li Liang*. Co-encapsulation of bioactive components using protein-based various assemblies: Necessary, assembling structure, location and partition. Food Hydrocolloids, 2023, 148, 109492.

[2]Qianqian Shen, Kaiwen Chen, Muhammad Aslam Khan*, Li Liang*. Formation and characterization of hollow particles with zein-WPI hybrid shell for curcumin encapsulation. Food Hydrocolloids, 2023, 144, 109011.

[3]Di Li, Qirong Xiong, Wylie Liu, Li Liang*, Hongwei Duan*. Nanozymatic magnetic nanomixers for enzyme immobilization and multiplexed detection of metabolic disease biomarkers. Biosensors and Bioelectronics, 2013, 219, 114795.

[4]Xin Yin, Huanhuan Dong, Hao Cheng, Chuye Ji, Li Liang*. Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions. Food Hydrocolloids, 2022, 124, 107308.

[5]Wusigale, Xiaojun Fu, Xin Yin, Chuye Ji, Hao Cheng, Li Liang. Effects of folic acid and caffeic acid on indirect photo-oxidation of proteins and their costabilization under irradiation. Journal of Agriculture and Food Chemistry, 2021, 69, 12505-12516.

[6]Muhammad Aslam Khan, Lingyun Chen, Li Liang. Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles, Food Hydrocolloids, 2021, 113, 106477.

[7]Hao Cheng, Muhammad Aslam Khan, Zhenfeng Xie, Shengnan Tao, Yunxing Li, Li Liang. A peppermint oil emulsion stabilized by resveratrol-zein-pectin complex particles: Enhancing the chemical stability and antimicrobial activity in combination with the synergistic effect. Food Hydrocolloids, 2020, 103, 105675.

[8]Xin Yin, Xiaojun Fu, Hao Cheng, Wusigale, Li Liang.α-Tocopherol and naringenin in whey protein isolate particles: Partition, antioxidant activity, stability and bioaccessibility. Food Hydrocolloids, 2020, 106, 105895.

[9]Hao Cheng, Huanhuan Dong, Wusigale, Li Liang*. A comparison ofβ-casein complexes and micelles as vehicles for trans-/cis-resveratrol. Food Chemistry, 2020, 330, 127209.

[10]Hao Cheng, Haixia Zhang, Di Li, Hongwei Duan, Li Liang*. Impact of oil type on the location, partition and chemical stability of resveratrol in oil-in-water emulsions stabilized by whey protein isolate plus gum Arabic. Food Hydrocolloids, 2020, 109, 106119.

[11]Xin Yin, Xiaojun Fu, Hao Cheng, Wusigale, Li Liang*.α-Tocopherol and naringenin in whey protein isolate particles: Partition, antioxidant activity, stability and bioaccessibility. Food Hydrocolloids, 2020, 106, 105895.

[12]Wusigale, Lvlin Hu, Hao Cheng, Yahui Gao, Li Liang*. Mechanism for inhibition of folic acid photodecomposition by various antioxidants. Journal of Agricultural and Food Chemistry, 2020, 68, 340-350. (内部封面文章)

[13]Muhammad Aslam Khan, Chun Yu, Zheng Fang, Shuangshuang Hu, Hao Cheng, Amr M. Bakry, Li Liang*. Alginate/chitosan-coated zein nanoparticles for the delivery of resveratrol. Journal of Food Engineering, 2019, 258, 45-53. (Web of Science检索为“高被引用的论文”)