PI组长：

隋中泉

组员：

李紫君

研究方向：

碳水化合物化学

1.淀粉功能特性改性及其应用

2.天然产物活性多糖的开发与利用

代表性成果：

主要承担项目：

1. 国家自然基金面上项目，3217160351，淀粉表面脂质对淀粉乙酰化修饰的影响机制，2022.01-2025.12

2. 上海爱发投资有限公司，22H010200009, bat365在线平台官网-上海爱发投资管理有限公司 农业健康食品联合研发中心，2021.12 -2024.11

3. 上海爱发投资有限公司，21H010100525,青稞嫩叶产品开发与功能评价，2021.03-2023.03

4. 国家自然基金面上项目，31671893，淀粉通道蛋白对淀粉颗粒酶解的影响机制，2017.01-2020.12

5. 国家重点研发专项，2016YFD0400206，碳水化合物类食品特征组分指纹图谱、品质功能预测模型与调控体系构建，2016.07-2020.12

6. 国家自然基金青年基金，31301419，稻壳内湿热处理条件下缓慢消化淀粉的形成及其分子特征，2014.01-2016.12

7. 上海市科委国际合作项目，18490741300,大米淀粉通道蛋白对餐后血糖反应的影响机制，2018.10-2021.09

8. 上海市科委国内科技合作项目，15395800100，功能性青稞膳食纤维系列产品开发和深加工技术转化与示范，2015.07-2017.07

9. 迪庆青稞开发有限公司，15H100000052，迪庆地区青稞品种的品质评价及深加工， 2003.10-2008.10

10. bat365在线平台官网Agri-X项目，16X100901017，二甲双胍稳定糖尿病患者血糖水平的作用机制，2016.11-2019.10

授权发明专利：

1. 1. 隋中泉;姚天鸣;叶晓汀;吴金鸿.富含缓慢消化淀粉的辛烯基琥珀酸酐淀粉的制备及其用途.授权号：ZL201510355362.7

   2. 隋中泉;姚天鸣;叶晓汀.一种辛烯基琥珀酸酐淀粉乳化剂的制备方法及其应用. 授权号：ZL201510355349.1

   3. 隋中泉;姚天鸣;李畅;李汶蔚;李雨濛.稻壳内湿热处理条件下抗老化大米淀粉的制备方法及用途. 授权号：ZL201410619132.2

   4. 隋中泉;叶晓汀;姚天鸣;钟金锋.基于响应面法降低快速消化淀粉含量的模型构建方法. 授权号：ZL201510125955.4

   5. 隋中泉;姚天鸣;叶晓汀. 一种湿热处理玉米抗性淀粉的制备方法. 授权号：ZL201410723527.7

   6. 隋中泉;卢飞; 廖樟华;白铠豪;钟金锋.从青稞谷粒中提取和纯化β-葡聚糖的方法.授权号：ZL201610712035.7

   7. 隋中泉;钟金锋; 刘志锦; 李雨玺;王凯.基于响应面法提高膳食纤维提取率的方法. 授权号：ZL201610289045.4

   8. 隋中泉;卢飞; 廖樟华.一种从青稞谷粒中提取和纯化阿拉伯木聚糖的方法. 授权号：ZL201610712094.4

   9. 隋中泉;邱琛;高海德;李紫君;廖樟华;何梦;李克虎.碾米过程中保留多酚含量的方法.授权号：ZL201810814608.6

   10. 隋中泉;邱琛;高海德;李紫君;何梦. 提高米粉中缓慢消化淀粉含量的方法.授权号：ZL201810570238.6

   11. 隋中泉;马梦婷;孙乐彤;华为风;王明明;南流;南潇. 一种三偏磷酸钠交联淀粉的制备方法.授权号：ZL202210737398.1

   12. 隋中泉;何梦;马梦婷;高海德;李紫君. 一种高黏度米粉的制备方法专利号：ZL201910725589.4

   13. 隋中泉;刘逸;高海德;马梦婷;徐义娟;李克虎. 一种提高马铃薯淀粉粘度的方法 专利号：ZL202010851057.8

   14. 隋中泉;徐义娟;高海德;李紫君;马梦婷;温雅迪. Amy1基因敲除小鼠动物模型的构建方法及应用 专利号：ZL201911060539.5

   15. 隋中泉;廖樟华;高海德;李紫君;南流;南潇. 提高青稞若叶粉中可溶性膳食纤维含量的方法 ZL201811496646.8

代表性论著（近三年）：

1. C. C. Zhang, Z. K. Xu, X. X. Liu, M. T. Ma, S. Khalid, M. Bordiga, Z. Q. Sui*; H. Corke. (2022). Removing starch granule-associated surface lipids affects structure of heat-moisture treated hull-less barley starch. Carbohydrate Polymers, 303, 120477.

2. Y. Xu, W. Hua, H. Xu, H. Corke, W. Huang*, Z. Q. Sui*. Alkaline Extracted Purified Polysaccharide from Hulless Barley Grass and Its Proliferation Inhibitory Effect Against Cancer Cells. Starch‐Stärke, 2100189, 1-8.

3. M. T. Ma#, Z. K. Xu#, H. X. Wu, K. W. Li, G. L. Sun, J. X. He, Z*. Q. Sui*, H. Corke, (2022). Removal of starch granule-associated surface and channel lipids alters the properties of sodium trimetaphosphate crosslinked maize starch. International Journal of Biological Macromolecules, 219, 473-481.

4. S. Gao, J. Wang, Y. Zhang, N. Liu, R. Zhang, Z. Sui*, H. Hou*, (2022). Preparation, Physicochemical Properties, and Antioxidant Capacity of Edible Agar Films Containing Hull‐Less Barley Grass Polysaccharide Extracts. Starch‐Stärke, 2200102.

5. F. Zeng, J. Zheng, L. Shen, D. D. Herrera-Balandrano, W. Huang*, Z. Sui*, (2022). Physiological mechanisms of TLR4 in glucolipid metabolism regulation: Potential use in metabolic syndrome prevention. Nutrition, Metabolism and Cardiovascular Diseases,33(1), 38-46.

6. L. T. Sun#, M. T. Ma#, X. J. Chen, Z. K. Xu, C. C. Zhang, W. Y. Huang*, Z. Q. Sui*, H. Corke. (2022). Physicochemical properties of A- and B-type granules isolated from waxy and normal hull-less barley starch. International Journal of Biological Macromolecules, 213, 456-464.

7. Z. K. Xu, L. L. Song, S. X. Ming, C. C. Zhang, Z. J. Li, Y. Y. Wu*, Z. Q. Sui*, H. Corke. (2022). Removal of starch granule associated proteins affects annealing of normal and waxy maize starches. Food Hydrocolloids, 131, 107695.

8. C. C. Zhang, N. Shwetha, S. X. Ming, K. H. Li, D. Cantre, Z. Q. Sui*, H. Corke. (2022). Rheological properties, structure and digestibility of starches isolated from common bean (Phaseolus vulgaris L.) varieties from Europe and Asia. LWT, 161, 113352.

9. Y. J. Xu, C. C. Zhang, M. Qi, W. Y. Huang*, Z. Q. Sui*, H. Corke. (2022). Chemical characterization and in vitro Anti-Cancer activities of a hot water soluble polysaccharide from hulless barley grass. Foods, 11(5), 677.

10. M. T. Ma, Z. K. Xu, X. J. Chen, C. C. Zhang, Z. Y. Liu, D. Cantre, H. T. Li*, Z. Q. Sui*, H. Corke. (2022). Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins. Food Hydrocolloids, 127, 107551.

11. X. J. Chen, M. T. Ma, X. X. Liu, C. C. Zhang, Z. K. Xu, H. T. Li*, Z. Q. Sui*, H. Corke. (2022). Multi-scale structure of A- and B-type granules of normal and waxy hull-less barley starch. International Journal of Biological Macromolecules, 200, 42-49.

12. M. T. Ma#, Y. D. Wen#, C. C. Zhang, Z. K. Xu, H. T. Li*, Z. Q. Sui*, H. Corke. (2022). Extraction and characterization of starch granule-associated surface and channel lipids from small-granule starches that affect physicochemical properties. Food Hydrocolloids, 126, 107370.

13. G. Kim, Y. Xu, A. Farha, Z. Q. Sui*, H. Corke*. (2022). Bactericidal and anti-biofilm properties of Rumex japonicus Houtt. on multidrug-resistant Staphylococcus aureus isolated from milk. Journal of Dairy Science, Doi:10.3168/jds.2021-21221.

14. G. Kim, Y. Xu, J. Zhang, Z. Q. Sui*, H. Corke*. (2022). Antibacterial activity and multi-targeting mechanism of dehydrocorydaline from Corydalis turtschaninovii Bess. against Listeria monocytogenes. Frontiers in Microbiology, Doi: 10.3389/fmicb.2021.799094.

15. M. T. Ma, H. X. Zhu, Z. Y. Liu, Z. Q. Sui*, H. Corke*. (2022). Removal of starch granule-associated proteins alters the physicochemical properties of diverse small granule starches. Food Hydrocolloids, 124, 107318. [Impact Factor 11.504; 2 citations]

16. M. T. Ma, X. J. Chen, R. Z. Zhou, H. T. Li*, Z. Q. Sui*, H. Corke. (2021). Surface microstructure of rice starch is altered by removal of granule-associated proteins. Food Hydrocolloids, 121, 107038.

17. C. C. Zhang, M. T. Ma, Y. J. Xu, Z. K. Xu, Z. Q. Sui*, H. Corke*. (2021). Octenyl succinic anhydride modification alters blending effects of waxy potato and waxy rice starches. International Journal of Biological Macromolecules,190:1-10.

18. X. J. Chen, Y. Liu, Z. K. Xu, C. C. Zhang, X. X. Liu*, Z. Q. Sui*, H. Corke. (2021). Microwave irradiation alters the rheological properties and molecular structure of hull-less barley starch. Food Hydrocolloids, 120, 106821.

19. L. T. Sun#, Z. K. Xu#, L. L. Song, M. T. Ma. C. C. Zhang, X. J. Chen, X. M. Xu*, Z. Q. Sui*, H. Corke. (2021). Removal of starch granule associated proteins alters the physicochemical properties of annealed rice starches. International Journal of Biological Macromolecules, https://doi.org/10.1016/j.ijbiomac.2021.06.082.

20. Y. Liu, X. J. Chen, Z. K. Xu, R. Z. Zhou, W. Y. Huang*, Z. Q. Sui*, H. Corke. (2021). Addition of waxy, low or high amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.15057.

21. Z. K. Xu, Y. J. Xu, X. J. Chen, L. Zhang, H. Li*, Z. Q. Sui*, H. Corke. (2021). Polishing conditions in rice milling differentially affect the physicochemical properties of waxy, low-and high-amylose rice starch. Journal of Cereal Science, 103183.

22. M. T. Ma#, Z. Li#, F. Yang, H., Wu, W. Huang*, Z. Q. Sui*, H. Corke. (2021). Use of heat‐moisture treated maize starch to modify the properties of wheat flour and the quality of noodles. International Journal of Food Science & Technology, 56(7):3607-3617.

23. Y. Liu, X. J. Chen, Y. J. Xu, Z. K. Xu, H. T. Li*, Z. Q. Sui*, H. Corke, (2020). Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content, International Journal of Food Science & Technology, 56(4): 1946-1958.

24. M. T. Ma#, Y. Liu#, X. J. Chen, C. Brennan, X. M. Xu*, Z. Q. Sui*, H. Corke, (2020). Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content, International Journal of Biological Macromolecules, 165, 321-332.

25. M. T. Ma#, Y. Zhang#, X. J. Chen, H. T. Li*, Z. Q. Sui*, H. Corke, (2020).  Microwave irradiation differentially affect the physicochemical properties of waxy and non-waxy hull-less barley starch, Journal of Cereal Science, 95, 103072.

26. Y. D. Wen, Z. K. Xu, Y. Liu, H. Corke*, Z. Q. Sui*, (2020). Investigation of food microstructure and texture using atomic force microscopy: A review, Comprehensive Reviews in Food Science and Food Safety, 19, 2357-2379.

27. M. T. Ma, Z. K. Xu, P. Li, Z. Q. Sui*, H. Corke, (2020). Removal of starch granule-associated proteins affects amyloglucosidase hydrolysis of rice starch granules, Carbohydrate Polymers, 247, 116674.

28. M. T. Ma, Y. J. Xu, Z. L. Liu, Z. Q. Sui*, H. Corke, (2020). Removal of starch granule-associated proteins promotes α-amylase hydrolysis of rice starch granule, Food Chemistry, 330, 127313.

29. Y. D. Wen#, T. M. Yao#, Y. J. Xu, H. Corke, Z. Q. Sui*, (2020). Pasting, thermal and rheological properties of octenylsuccinylate modified starches from diverse small granule starches differing in amylose content, Journal of Cereal Science, 95, 103030.

30. M. He#, Z. K. Xu#, S. J. Yao, M. T. Ma, W. Y. Huang*, Z. Q. Sui*, H. Corke, (2020). Resveratrol alters texture and provides nutritional benefits in white‐salted noodles. International Journal of Food & Technology, 55, 2740-2750.

31. T. M. Yao#, Y. D. Wen#, Z. K. Xu, M. T. Ma, P. Li, C. Brennan, Z. Q. Sui*, H. Corke (2020). Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches. International Journal of Biological Macromolecules. 144, 705-714.

32. M. T. Ma, Y. D. Wen, C. Qiu, Q. Zhan, Z. Q. Sui*, H. Corke, (2020). Milling affects rheological and gel textural properties of rice flour. Cereal Chemistry, 97, 205-215.

33. Q. Zhan, X. T. Ye, Y. Zhang, X. L. Kong, J. S. Bao, H. Corke, Z. Q. Sui*, (2020). Starch granule-associated proteins affect the physicochemical properties of rice starch. Food Hydrocolloids, 101, 105504.

34. M. T. Ma, M. He, Y. J. Xu, P. Li, Z. J. Li, Z. Q. Sui*, H. Corke, (2020). Thermal processing of rice grains affects the physical properties of their pregelatinized rice flours. International Journal of Food & Technology, 55, 1375-1385.