张建

个人简介

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张建，石河子大学食品学院教授、院长、硕士生导师，中国农业大学博士。主要从事食品生物化学及水产资源加工与保鲜方面的应用基础研究与产品开发工作，主持承担了国家自然科学基金（地区）、科技部中小企业创新基金（子课题）、兵团科技支疆项目（子课题）、兵团重点领域创新团队（项目）、兵团科技攻关计划（课题、子课题）、等国家及省部级项目10余项，企业科研合作项目10余项，在国内外学术期刊上发表论文60余篇，其中SCI收录论文15余篇。

社会兼职

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科研学术工作经历与教育背景

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2016.10--至今，石河子大学，食品学院，教授

2011.9--2016.9 石河子大学，食品学院，副教授

2008.9--2011.7 中国农业大学，食品科学专业，博士

2005.7--2011.8 石河子大学，食品学院，讲师

2002.9--2005.7 西北农林科技大学，农药学专业，硕士

1998.9--2002.7  延安大学，生物学教育专业，学士

研究方向：

1．水产健康食品研发。

2．水产功能因子、生物大分子的功能评价及作用机制研究。

3．水产副产物高值化研究及应用。

4．水产品保鲜、品质评价及精深加工。

科研项目

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1. 国家自然科学地区项目“蛋白质氧化引起新疆高白鲑肌肉蛋白功能性变化及其机理的研究”，课题编号：31460438，2015.01-2018.12，课题负责人。

2. 国家自然科学基金地区项目“体外羟自由基氧化条件下内源蛋白酶对高白鲑肌原纤维蛋白作用的研究”，课题编号：31960460，2020.01-2023.12，课题负责人。

学术论文

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Xu, Yanshun, Zang, Jinhong, Regenstein, J. M &. Xia, Wenshui. Technological roles of microorganisms in fish fermentation: a review. Critical Reviews in Food Science and Nutrition, 2020.

1. Li Xue, Deng Xiaorong, Guo Xin, Wei Yabo, Zhao Yunfeng, Guo Xiaobing,  Zhu Xinrong, Zhang Jian*, Hu Ling. Two-dimensional gel analysis to investigate the effect of hydroxyl radical oxidation on freshness indicator protein of Coregonus peled during 4℃ storage. LWT-Food Science and Technology, 2022.

2. Le Hao, Wang Xiaorui, Wei Yabo, Zhao Yunfeng, Zhang Jian*, Zhang Lianfu. Making Polyol Gummies by 3D Printing: Effect of Polyols on 3D Printing Characteristics. Foods, 2022.

3. Deng Xiaorong, Ma Yigang, Lei Yongdong, Zhu Xinrong, Zhang Lianfu, Hu Ling, Lu Shiling, Guo Xin, Zhang Jian*. Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties. Ultrasonics Sonochemistry, 2021.

4. Liu Pingping, Zhang Zhiwei, Guo Xin, Zhu Xinrong, Mao Xiaoying; Guo Xiaobing, Deng Xiaorong, Zhang Jian*. μ-Calpain oxidation and proteolytic changes on myofibrillar proteins from Coregonus Peled in vitro. Food Chemistry, 2021.

5. Li Xue, Hu Ling, Zhu Xinrong, Guo Xiaobing, Deng Xiaorong, Zhang Jian*. The effect of caspase-3 in mitochondrial apoptosis activation on degradation of structure proteins of Esox lucius during postmortem storage. Food Chemistry, 2021.

6. Zhang Zhiwei, Liu Pingping, Deng Xiaorong, Guo Xin, Mao Xiaoying, Guo Xiaobing, Zhang Jian*. Effects of hydroxyl radical oxidation on myofibrillar protein and its susceptibility to μ-calpain proteolysis. LWT-Food Science and Technology, 2020.

7. Qin Junwei, Deng Xiaorong, Lei Yongdong, Liu Pingping, Lu Shiling, Zhang Jian*. Effects of μ-calpain oxidation on Coregonus peled myofibrillar protein degradation in vitro. Journal of Food Science, 2020.

8. Guo Xin, Qiu Hengheng, Deng Xiaorong, Mao Xiaoying, Guo Xiaobin, Xu Chengjian, Zhang J*. Effect of chlorogenic acid on the physicochemical and functional properties of Coregonus Peled myofibrillar protein through hydroxyl radical oxidation. Molecules, 2019.

9. Deng Xiaorong, Lei Yongdong, Yu Yawen, Lu Shiling, Zhang Jian*. The Discovery of Proteins Associated with Freshness of Coregonus Peled Muscle During Refrigerated Storage. Journal of Food Science, 2019.

10. Deng Xiaorong, Lei Yongdong, Liu Juan, Zhang Jian*, Qin Junwei. Biochemical changes of Coregonus peled myofibrillar proteins isolates as affected by HRGS oxidation system. Journal of Food Biochemistry, 2019.

获奖

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专利

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承担教学

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主要承担本科生课程《食品安全学》、《食品生物化学》及研究生课程《营养与功能食品开发》等。

研究生培养

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每年招收硕士研究生6名左右。