一、團(tuán)隊(duì)名稱
食品營(yíng)養(yǎng)安全及標(biāo)準(zhǔn)化團(tuán)隊(duì)
二、團(tuán)隊(duì)介紹
團(tuán)隊(duì)研究方向：硒的營(yíng)養(yǎng)與功能、糧油安全控制技術(shù)與標(biāo)準(zhǔn)、谷物品質(zhì)評(píng)價(jià)及其高值化利用。
主要研究?jī)?nèi)容包括：硒肽的活性及功能評(píng)價(jià)；聚焦食品中重金屬、真菌毒素等化學(xué)污染物危害問題，開展食品污染物檢測(cè)與控制基礎(chǔ)研究及技術(shù)研發(fā)；谷物科學(xué)，食品流變學(xué)和氣泡動(dòng)力學(xué)；植物蛋白基乳液結(jié)構(gòu)與品質(zhì)功能調(diào)控研究；大豆、稻米精深加工及副產(chǎn)物等功能活性物質(zhì)挖掘。
研究團(tuán)隊(duì)近年來主持“十四五”國家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目、國家自然科學(xué)基金項(xiàng)目、“十三五”國家重點(diǎn)研發(fā)計(jì)劃子課題，農(nóng)業(yè)農(nóng)村部公益性行業(yè)專項(xiàng)課題、國家農(nóng)產(chǎn)品質(zhì)量安全風(fēng)險(xiǎn)評(píng)估重大專項(xiàng)課題、國家糧食行業(yè)標(biāo)準(zhǔn)、國家標(biāo)準(zhǔn)物質(zhì)研制項(xiàng)目等國家和省部級(jí)項(xiàng)目20余項(xiàng)，在國內(nèi)外權(quán)威期刊發(fā)表論文300余篇。獲得教育科技進(jìn)步二等獎(jiǎng)等省部級(jí)獎(jiǎng)勵(lì)5項(xiàng)、國家發(fā)明專利授權(quán)22件，參與制定國家標(biāo)準(zhǔn)和行業(yè)標(biāo)準(zhǔn)5部。
三、科研成果
1代表性在研科研項(xiàng)目
1）“十四五”國家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目“糧食產(chǎn)后收儲(chǔ)保質(zhì)減損與綠色智慧倉儲(chǔ)關(guān)鍵技術(shù)集成與產(chǎn)業(yè)化示范”（2021YFD21006）
2）國家自然科學(xué)基金面上項(xiàng)目“miRNA介導(dǎo)大米硒肽靶向Keap1/Nrf2信號(hào)通路保護(hù)鉛致神經(jīng)氧化的分子調(diào)控機(jī)制”(32272319)
3）國家自然科學(xué)基金面上項(xiàng)目“大米硒肽的黃原膠/溶菌酶納米顆粒遞送腸道上皮細(xì)胞的路徑及其釋放效應(yīng)的作用機(jī)制”(31972020)
4）國家自然科學(xué)基金面上項(xiàng)目“硒功能化磁性吸附劑對(duì)大米蛋白中重金屬的脫除機(jī)理與方法研究”(32072317)
5）國家自然科學(xué)基金青年項(xiàng)目“基于大豆蛋白顆粒/細(xì)菌纖維素模擬脂肪組織構(gòu)建HIPPEs體系的穩(wěn)定機(jī)制”(32101995)
6）國家自然科學(xué)基金青年項(xiàng)目“關(guān)鍵牛乳鐵蛋白成骨肽調(diào)控EGCG-牛乳鐵蛋白體內(nèi)促成骨活性的作用機(jī)制”(32202032)
7）江蘇省科技廳重點(diǎn)研發(fā)計(jì)劃“糧食中重金屬生物快速定量檢測(cè)技術(shù)研發(fā)與應(yīng)用”（BE2021370）
8）江蘇省自然科學(xué)基金項(xiàng)目“全麥面團(tuán)流變特性的演變對(duì)其氣泡穩(wěn)定性的作用機(jī)制”（BK20210672）
9）江蘇現(xiàn)代農(nóng)業(yè)（水稻）產(chǎn)業(yè)技術(shù)體系貯藏加工創(chuàng)新團(tuán)隊(duì)（JATS[2020]467）
10）江蘇省農(nóng)業(yè)科技自主創(chuàng)新資金項(xiàng)目“全麥面團(tuán)氣泡粒徑分布精準(zhǔn)調(diào)控關(guān)鍵技術(shù)及其產(chǎn)品品質(zhì)改善研究”(CX(22)3067)
2代表性的成果獲獎(jiǎng)：
1）2017年教育部科技進(jìn)步二等獎(jiǎng)，“富硒農(nóng)產(chǎn)品生物強(qiáng)化及其加工技術(shù)應(yīng)用”
2）2021年中國農(nóng)學(xué)會(huì)評(píng)價(jià)科技成果，“發(fā)芽糙米加工關(guān)鍵技術(shù)裝備研發(fā)及其標(biāo)準(zhǔn)化應(yīng)用”
3）2018年中國食品科學(xué)技術(shù)學(xué)會(huì)，技術(shù)發(fā)明一等獎(jiǎng)“植物油料高值化生物加工與利用關(guān)鍵技術(shù)”
3代表性論文
(1) Yiqing Zhu, Xinyang Sun, Xieqi Luo, Jian Ding, Fengjiao Fan*, Peng Li, Xinchun Shen, Yong Fang*. Encapsulation of selenium-containing peptides in xanthan gum-lysozyme nanoparticles as a powerful gastrointestinal delivery system. Food Research International, 2022, 156: 111351.
(2) Xieqi Luo, Fengjiao Fan, Xinyang Sun, Peng Li, Tong Xu, Jian Ding, Yong Fang*. Effect of ultrasonic treatment on the stability and release of selenium-containing peptide TSeMMM-encapsulated nanoparticles in vitro and in vivo. Ultrasonics Sonochemistry, 2022, 83:105923.
(3) Xinyang Sun, Fei Pei, Yong Fang*. The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough. Food Chemistry, 2022, 370: 130976.
(4) Xinyang Sun, Chao Wang, Peng Li, Zhiying Shao, Ji Xia, Qin Liu, Fei Shen, Yong Fang*. The facile synthesis of nitrogen and sulfur co-doped carbon dots for developing a powerful “on-off-on” fluorescence probe to detect glutathione in vegetables. Food Chemistry, 2022, 372: 131142.
(5) Xinyang Sun*, Filiz Koksel, Martin G. Scanlon, Michael T. Nickerson. Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations‐A review. Cereal Chemistry, 2022.
(6) Minhao Xie, Xinyang Sun, Peng Li, Xinchun Shen, Yong Fang*. Selenium in cereals: Insight into species of the element from total amount. Comprehensive Reviews in Food Science and Food Safety, 2021, 20: 2914–2940.
(7) Jian Wu#, Jian Ding#, Yi Shi, Yong Fang*, Peng Li, Fengjiao Fan, Ermin Zhao, Xinyang Sun, Xinchun Shen, Qiuhui Hu. Inhibition of immunotoxicity of Pb2+-induced RAW264.7 macrophages by selenium species in selenium-enriched rice. Food and Chemical Toxicology, 2021, 148, 111943.
(8) Jian Ding, Yabo Dong, Guo Huang, Yan Zhang, Lianzhou Jiang, Xiaonan Sui*. Fabrication and characterization of β-carotene emulsions stabilized by soy oleosin and lecithin mixtures with a composition mimicking natural soy oleosomes, Food & Function, 2021, 12: 10875-10886.
(9) Zhiying Shao, Jilai Lu, Jian Ding, Fengjiao Fan, Xinyang Sun, Peng Li*, Yong Fang*, Qiuhui Hu. Novel green chitosan-pectin gel beads for the removal of Cu(II), Cd(II), Hg(II) and Pb(II) from aqueous solution, International Journal of Biological Macromolecules, 2021, 176: 217-225.
(10) Jian Wu, Peng Li, Yi Shi, Yong Fang*, Yiqing Zhu, Fengjiao Fan, Fei Pei, Ji Xia, Minhao Xie, Qiuhui Hu. Neuroprotective effects of two selenium-containing peptides, TSeMMM and SeMDPGQQ, derived from selenium-enriched rice protein hydrolysates on Pb2+-induced oxidative stress in HT22 cells. Food and Chemical Toxicology, 2020, 135: 110932.
(11) Zhiying Shao, Mei Xue, Qin Liu, Peng Li*, Yong Fang, Qiuhui Hu. Determination of cadmium in rice bran oils by ICP-MS with rapid ultrasound-assisted acid leaching extraction. Journal of Consumer Protection and Food Safety, 2020, 15(2): 193-198.
(12) Jian Ding, Jiayu Wen, Jiayue Wang, Ran Tian, Liangli Yu, Lianzhou Jiang*, Yan Zhang*, Xiaonan Sui*. The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk. Food Hydrocolloids, 2020, 100, 105418.
(13) Fengjiao Fan, Yanyu Zou, Yong Fang*, Peng Li, Ji Xia, Xinchun Shen, Qin Liu, Qiuhui Hu. Potential neuroprotection of wheat alkylresorcinols in hippocampal neurons via Nrf2/ARE pathway. Food & Function, 2020, 11(11), 10161-10169.
(14) Xinyang Sun*, Filiz Koksel, Michael T.Nickerson, Martin G.Scanlon*. Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations. Food Hydrocolloids, 2020, 98: 105129.
(15) Xinyang Sun*, Filiz Koksel, Martin G.Scanlon, Michael T.Nickerson. The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph. Journal of Cereal Science, 2020, 95: 103071.
(16) Xinyang Sun, Martin G.Scanlon, Reine-MarieGuillermic, George S.Belev, M. AdamWebb, Serdar Aritan, Michael T.Nickrson, FilizKoksel*. The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography. Food Research International, 2020, 130: 108919.
4代表性發(fā)明專利
（1）一種富硒蘿卜干的保脆護(hù)硒生產(chǎn)方法，ZL201810593547.5
（2）一種同時(shí)檢測(cè)小麥中多種真菌毒素的方法，ZL201710826406.9
（3）一種適宜富硒獼猴桃生產(chǎn)的葉面肥及其施用方法，ZL201510793992.2
（4）一種緩解鉛毒性的富硒米肽酶解制備方法，ZL201410003832.9
（5）一種米糠硒蛋白與大豆蛋白復(fù)配膠囊，ZL201310287485.2
（6）一種具有免疫活性的大米酶解硒多肽的制備方法，ZL201310386081.9
（7）一種小麥麩皮中烷基間苯二酚的提取方法，ZL201910401667.5
（8）黃曲霉毒素B1適配體親和毛細(xì)管整體柱的制備及應(yīng)用，ZL201710357035.4
（9）一種吸附重金屬的可食性殼聚糖-果膠凝膠珠的制備方法及其應(yīng)用，202110075358.0
（10）一種廢棄油脂磁性碳球的制備方法及其應(yīng)用，202010454272.4
（11）一種發(fā)芽糙米蛋白棒的制作方法，202111358051.8
（12）一種堅(jiān)果類植物基發(fā)酵乳的制備方法，202111357530.8
（13）一種具有抗菌特性溶菌酶-多糖納米復(fù)合物的制備方法，202111358055.6
四、研究生畢業(yè)去向
1.攻讀博士學(xué)位：推薦到美國堪薩斯州立大學(xué)、美國馬薩諸塞大學(xué)、江南大學(xué)、中國農(nóng)業(yè)大學(xué)、上海交通大學(xué)、南京農(nóng)業(yè)大學(xué)、南京師范大學(xué)、江蘇大學(xué)等單位攻讀博士學(xué)位。
2.企事業(yè)單位：推薦到譜尼測(cè)試集團(tuán)（南京）、南京市食品藥品監(jiān)督檢驗(yàn)院、藥明康德、中央儲(chǔ)備糧蕪湖直屬庫、華測(cè)檢測(cè)公司等。
3.報(bào)考公務(wù)員：上海長(zhǎng)寧區(qū)市場(chǎng)監(jiān)督管理局等各級(jí)政府部門公務(wù)員。
五、聯(lián)系方式
團(tuán)隊(duì)負(fù)責(zé)人：方勇
聯(lián)系人：樊鳳嬌
郵箱：fanfjklyx@nufe.edu.cn
