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郑志
发布时间:2018-09-11    阅读次数: 3170

姓 名:
郑志
职 称:
教授,博导
职 务:
副院长
所属系:
食品生物技术系
邮 箱:
zhengzhi@hfut.edu.cn
电 话:
0551-63831850
个人学习工作简介

19899---19937月:重庆西南农业大学(现西南大学)园艺系本科

19939---19967月:西南农业大学(现西南大学)食品科学学院农产品加工及贮藏工程硕士

1996.7 到合肥工业大学生物与食品工程学院工作

2007.1 获得合肥工业大学农产品加工及贮藏工程专业工学博士学位

2009.4-2010.4,美国University of Nebraska-Lincoln生物系统工程系访问学者
主要研究领域与方向
谷物化学及现代加工技术、植物蛋白加工技术、食品发酵技术
代表性研究成果
在“小麦多层次精深加工关键技术研究与应用”领域发表高质量论文30余篇,授权发明专利6项,该成果获得2019年安徽省科技进步二等奖。
目前承担的科研项目

[1] “十三五”国家重点研发课题“预制调理食品营养与风味调整关键技术及新产品研发”(2018YFD0400601)(主持)

[2] 安徽省科技攻关重大专项“低GI杂粮主食制造关键技术及产业化”(17030701014)(主持)

[3] 安徽省科技攻关重大专项“基于薯芋浆体植物源蛋白肽功能饮料创制及产业化关键技术”(16030701082)(主持)

[4] “十二五”国家高技术研究发展计划(863课题)“蛋白质生物转化及精制关键技术研究与开发”(2013AA102201)(主持)

[5] 安徽省科技攻关重大项目“小麦蛋白组织化关键技术研究与产业化示范”(1301031031)(主持)

[6] 国家自然科学基金面上项目“米根霉产L-乳酸途径丙酮酸分支点MCA研究”(31171741)(主持) 

著作论文(代表作)

[1] Secretion of Bacillus amyloliquefaciens gamma-glutamyltranspeptidase from Bacillus subtilis and its application in enzymatic synthesis of L-Theanine. Journal of Agricultural and Food Chemistry, 2019, 67: 14129-14136 (通讯作者)

[2] The Secretion of Streptomyces monbaraensis Transglutaminase from Lactococcus lactis and immobilization on porous magnetic nanoparticles. Frontiers in Microbiology, 2019, 10:1-13 (通讯作者)

[3] Effects of high hydrostatic pressure on the properties of heat-induced wheat gluten gels. Food and Bioprocess Technology, 2019, 12(2): 220-227 (通讯作者)

[4] Heterologous signal peptides-directing secretion of Streptomyces mobaraensis transglutaminase by Bacillus subtilis. Applied Microbiology and Biotechnology, 2018, 102(13): 5533–5543 (通讯作者)

[5] Effect of partial hydrolysis with papain on the characteristics of transglutaminase-crosslinked Tofu gel. Journal of Food Science, 2018, 83(12): 3092-3098 (通讯作者)

[6] Improvement of the activity and thermostability of microbial transglutaminase by multiple-site mutagenesis. Bioscience, Biotechnology, and Biochemistry, 2018, 82(1):106-109  (通讯作者)

[7] Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation. Food Chemistry, 2017(214): 393-399 (ESI高被引论文,通讯作者)

[8] Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu. LWT- Food Science and Technology, 2017(85): 58-65(通讯作者)

[9] Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage. Food Hydrocolloids, 2017(63): 35-42

[10] Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives. Journal of The Science of Food and Agriculture, 2017(97): 5131-5138 (通讯作者)

[11] Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments. Ultrasonics Sonochemistry, 2017(39): 137-143 (通讯作者)

[12] Gelation properties of transglutaminase-induced soy protein isolate and wheat gluten mixture with ultrahigh pressure pretreatment. Food and Bioprocess Technology, 2017, 10(5): 866-874 (通讯作者)

[13] Effect of calcium stearyl lactylate on physicochemical properties of texturized wheat gluten. Food Science and Technology Research, 2017, 23(2): 203-211 (通讯作者)

[14] Enzymatic lipophilization of epicatechin with free fatty acids and its effect on antioxidative capacity in crude camellia seed oil. Journal of the Science of Food and Agriculture, 2017, 97: 868-874 (通讯作者)

[15] Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment. Ultrasonics Sonochemistry, 2016(31): 590-597   (通讯作者)

[16] Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure. Food Chemistry, 2016(197): 168-174 (通讯作者)

[17] Effect of modified wheat gluten on boiling resistance capacity of pork meatballs. Journal of Food Science, 2016,81(2): E430-E437(通讯作者)

[18] Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures. Journal of the Science of Food and Agriculture, 2016, 96: 3559-3566(通讯作者)

[19] Influence of altered NADH metabolic pathway on the respiratory-deficient mutant of Rhizopus oryzae and its L-lactate production. Applied Biochemistry and Biotechnology, 2015, 176(7): 2053-2064 (通讯作者)

[20] Metabolic control analysis of L-lactate synthesis pathway in Rhizopus oryzae As 3.2686. Bioprocess and Biosystems Engineering, 2015, 38(11): 2189-2199(通讯作者)

获奖及社会兼职情况
1、荣誉、奖励

(1)2019年,小麦多层次精深加工关键技术研究与应用,获安徽省科技进步二等奖

(2)2011年,小麦谷朊粉联产超中性酒精及DDG饲料研究应用,获安徽省科技进步三等奖

(3)2009年,特种脱水蔬菜深加工产业化关键技术研究,获安徽省科技进步三等奖

(4)2007年,万吨系列茶瓜子产业化关键技术及其HACCP体系研究,获安徽省科技进步三等奖

(5)2002年,甘薯淀粉精深加工及产业化技术研究,获安徽省科技进步三等奖

2、学术团体情况

(1)兼任中国农业工程学会农产品加工及贮藏分会副理事长,安徽省农产品加工产业技术体系创新战略联盟副理事长,安徽省农业工程学会副理事长,安徽省小麦加工产业技术创新战略联盟秘书长,安徽省食品行业协会副秘书长兼专家委员会秘书长、安徽省浓香型白酒标准化技术委员会委员。

(2)国家自然科学基金等项目评审专家;教育部科学技术奖等评审专家。

(3)Journal of Agricultural and Food Chemistry 、Food and Bioprocess Technology、Carbohydrate Polymers、Food Chemistry、International Journal of Biological Macromolecules、Ultrasonics Sonochemistry、食品科学、现代食品科技等国内外20余种期刊审稿人。

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