一、建设目标
营养与功能食品研究中心，现有成员52人，包括教授4人、副教授4人、博硕士研究生42人。团队近年来承担国家自然科学基金11项，省部级项目17项，厅（局）及企业委托项目20项，发表SCI收录论文45篇，EI收录论文14篇。团队聚焦新疆特色农产品加工过程控制与安全，通过对农副资源加工工程中发生变化的深入、系统研究，实现对加工过程的精准控制，借以提高产品的食用品质及有益人体健康作用，降低食用安全风险，目前正向建成西北一流的创新团队而努力。
二、研究方向
1. 美拉德反应初期产物形成、控制及健康食品创制研究
以新疆特色农产品番茄、大枣、大蒜为对象，研究其加工过程中还原糖物质与含氮物质如游离氨基酸、肽等成分间发生美拉德反应的作用机制、进程、对人体健康影响及调控研究，探索以此为原料制备番茄清汁粉（不是传统上的番茄粉）、枣粉等富含美拉德反应初期产物，具有降低血液粘度、有益心血管健康的高附加值产品的工艺。
2. 蛋白质氧化调控与产品品质提升技术研究
针对高白鲑、白斑狗鱼、羊肉新疆特色动物性食物加工及贮藏过程中发生的氧化问题，重点从简单的模拟体系和复杂的食品体系两方面，建立蛋白氧化与蛋白降解、营养价值和危害物生成之间的相互作用关系，形成复杂系统精确模拟方法，进而研究建立不同加工及贮藏条件下控制氧化发生的技术，创制高品质特色动物食品的加工方式及工艺参数，提升产品技术含量及附加值。
3. 食品原料生产和加工过程中有害物质的快速检测技术研究
针对食品中重点危害物及食品加工过程中产生的各种危害因子，研制危害物质高灵敏特异性的关键检测识别分子，研究生产加工过程中风险因子识别及控制关键技术，引入金纳米、磁纳米、上转换荧光纳米材料等，研究纳米粒子表面修饰改造方法，制备具有高效特异性识别性能的生物功能化纳米探针，结合酶标板，层析试纸，电化学等检测手段，研究通用型信号放大策略，建立食品中危害物高灵敏、快速、多目标检测方法。
三、团队组成
负责人：张 建（教 授、博士）（研究方向二负责人）
张连富（特聘教授、博士）（研究方向一负责人）
团队成员：毛晓英（教 授、博士）（研究方向二骨干成员）
孙凤霞（教 授、博士）（研究方向三负责人）
郭筱兵（副教授、博士）（研究方向二骨干成员）
朱新荣（副教授、博士）（研究方向二骨干成员）
赵云峰（副教授、博士）（研究方向三骨干成员）
邓小蓉（副教授、博士）（研究方向二骨干成员）
颜海燕（正高级实验师、硕士）（研究方向二骨干成员）
杨 杰（助教、博士在读）（研究方向二骨干成员）
四、近五年科研项目
1. 科技部重点研发项目（2018YFD0400902），现代饮料高速灌装加工技术装备开发，2018-2022，76万。
2. 国家自然科学基金-地区项目（31960460），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，2020-2023，40万。
3. 国家自然科学基金-地区基金（21567027），干旱区土壤中酞酸酯类环境激素多重信号放大免疫分析新方法研究，2016-2019，48万。
4. 国家自然科学基金-地区基金（31560433），蛋白质氧化对核桃蛋白结构及其乳化特性的影响机理研究，2016-2019，50.4万。
5. 国家自然科学基金-地区基金（32160538），糖基化修饰鹰嘴豆蛋白油-水界面膜构建机制及其乳化特性研究，2022-2025，35万。
6. 国家自然科学基金-青年基金（32001648），超声波技术修饰调控甜菜果胶结构、界面性质与乳化特性的机理研究，2021-2023，24万。
7. 国家自然科学基金-地区基金（32360617），链格孢菌毒素单链抗体的制备与定向进化及其高灵敏多元酶联免疫检测方法研究，2024-2027，32万。
8. 自治区重大科技专项子课程（2023AB006），高白鲑鲑精蛋白高效富集纯化关键技术与产品开发研究，2023-2025，120万。
9. 兵团重点领域科技攻关计划（2018AB015），南疆核桃提质增效关键技术研究开发，2018-2020，26万。
10.兵团重点领域创新团队（2019CB007），新疆特色农产品加工过程控制与安全创新团队，2019-2021，80万。
11.兵团南疆重点领域项目（2019DB008），番茄综合精深加工关键技术研究及中试，2019-2021，50万。
12.兵团南疆重点产业支撑计划项目（2018DB002），南疆红枣提质增效深加工关键技术研究与装备研发，2019-2021，20万。
13.兵团科技创新人才计划项目（2019CB017），兵团中青年科技创新领军人才，2019-2021，25万。
14.自治区重大科技专项课题子任务（2022A02006-4-3），新疆优势奶产品冷链物流及保鲜技术研发，2022-2025，48万。
15.兵团指导性科技计划（2022DZ016），新疆冷水鱼多元化产品及加工副产物综合利用的关键技术研究，2022-2025，50万。
16.兵团指导性科技计划（2022ZD060），新疆冷水鱼鱼骨的多元化产品开发与应用的关键技术研究，2022-2025，40万。
17.兵团农业农村局（cz001901），新疆特色冷水鱼加工质量环节标准制定，2021-2021，28万。
18.兵团农业农村局（CZ002102），水产品（高白鲑）加工操作规程研究制定，2022-2022，18万。
19.八师市重点实验室（2022PT02），新疆特色食品营养与安全重点实验室，2022-2024，60万。
20.石河子大学科研平台与基地建设计划项目（KYPT201904），农产品加工工程重点实验室，2019-2021，20万。
21.石河子大学高层次人才科研启动项目（RCZK202355），氧化介导蛋白质磷酸化对白斑狗鱼肌原纤维蛋白作用的研究，2023-2026，20万。
22.石河子大学高层次人才科研启动项目（RCZK201919），果胶分子诱导的糖基化鱼鳞明胶油-水界面的构建机制及其应用研究，2020-2023，20万。
23.石河子大学高层次人才科研启动项目（RCZK201920），基于信号放大的真菌毒素多组分可视化快速检测研究，2020-2023，20万。
24.石河子大学科技项目（KX009303），微波辅助生物碳基复合纳米零价铁材料的制备及其去除水中有机氯的机制研究，2022-2024，20万。
25.石河子大学科技项目（RCZK201921），白斑狗鱼肌肉蛋白磷酸化与肌肉品质的相关性分析，2020-2023，5万
26.石河子大学科技项目（CGZH201801），阿合奇大蒜系列产品加工关键技术示范与推广，2019-2021，25万
27.石河子大学青年创新人才计划项目（CXPY201901），磷酸化修饰对鱼鳞明胶界面与乳化特性的影响，2020 -2021，8万。
28. 产学研合作项目（2020GK08），功能性儿童配方奶粉的开发与示范，2021-2021，6万。
五、近五年代表性文章
1. Guo, X., Wang, X., Wei, Y., Liu, P., Deng, X., Lei, Y., & Zhang, J. Preparation and properties of films loaded with cellulose nanocrystals stabilized Thymus vulgaris essential oil Pickering emulsion based on modified tapioca starch/polyvinyl alcohol. Food Chemistry, 2024, 435: 137597.
2. Guo, X., Wei, Y., Liu, P., Deng, X., Zhu, X., Wang, Z., & Zhang, J. Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties. Food Chemistry-X, 2024, 21: 101063.
3. Zhang, S., Deng, X., Guo, X., & Zhang, J. Sustained release of chlorogenic acid by co-encapsulation of sodium alginate binding to the Northern pike (Esox Lucius) liver ferritin. Food Chemistry, 2023, 429: 136924.
4. Ma, Y., Zhang, J., He, J., Xu, Y., & Guo, X. Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein. Food Research International, 2023, 170: 112986.
5. Wei, Y., Guo, X., Fan, X., Zhao, Y., Wang, Z., Deng, X., & Zhang, J. Screening and mechanism of six angiotensin I-converting eneyme inhibitory peptides from protein hydrolysate of Coregonus peled visceral: A combined in computer and in vitro study. LWT-Food Science and Technology, 2023, 188: 115426.
6. Liu, Y., Liu, D., Li, C., Cui, S., Yun, Z., Zhang, J., Wei, Y., & Sun, F. Chromatographic methods for rapid aflatoxin B1 analysis in food: a review. Critical Reviews in Food Science and Nutrition, 2022.
7. Li, X., Hu, L., Zhu, X., Guo, X., Deng, X., & Zhang, J. The effect of caspase-3 in mitochondrial apoptosis activation on degradation of structure proteins of Esox lucius during postmortem storage. Food Chemistry, 2022, 367: 130767.
8. Deng, X., Ma, Y., Lei, Y., Zhu, X., Zhang, L., Hu, L., Lu, S., Guo, X., & Zhang, J. Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties. Ultrasonics Sonochemistry, 2021, 76: 105659.
9. Liu, P., Zhang, Z., Guo, X., Zhu, X., Mao, X., Guo, X., Deng, X., & Zhang, J. μ-Calpain oxidation and proteolytic changes on myofibrillar proteins from Coregonus Peled in vitro. Food Chemistry, 2021, 361: 130100.
10. Guo, X., Wang, N., Wei, Y., Liu, P., Deng, X., Lei, Y., & Zhang, J. The Effects of Malonaldehyde on Quality Characteristics and Protein Oxidation of Coregonus peled during Storage. Foods, 2023, 12(4): 716.
11. Han, M., Zhao, J., Wu, Q., Mao, X., & Zhang, J. Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage. Foods, 2023, 12(3): 620.
12. He, J., Zhang, J., Xu, Y., Ma, Y., & Guo, X. The Structural and Functional Differences between Three Species of Fish Scale Gelatin and Pigskin Gelatin. Foods, 2022, 11(24): 3960.
13. Hu, L., Zhao, P., Wei, Y., Guo, X., Deng, X., & Zhang, J. Properties of Allicin-Zein Composite Nanoparticle Gelatin Film and Their Effects on the Quality of Cold, Fresh Beef during Storage. Foods, 2023, 12(19): 3713.
14. Liang, X. R., Mao, X. Y., Wu, Q. Z., & Zhang, X. R. Effects of simulated gastrointestinal digestion on chickpea protein, and its hydrolysate physicochemical properties, erythrocyte haemolysis inhibition, and chemical antioxidant activity. International Food Research Journal, 2023, 30(1): 96-108.
15. Ma, M., Liu, P., Wang, C., Deng, X., Zhang, L., & Zhang, J. Oxidation of Cathepsin D by Hydroxy Radical: Its Effect on Enzyme Structure and Activity against Myofibrillar Proteins Extracted from Coregonus peled. Molecules, 2023, 28(13): 5117.
16. Shang, X., Wei, Y., Guo, X., Lei, Y., Deng, X., & Zhang, J. Dynamic Changes of the Microbial Community and Volatile Organic Compounds of the Northern Pike (Esox lucius ) during Storage. Foods, 2023, 12: 2479.
17. Wang, C., Ma, M., Wei, Y., Zhao, Y., Lei, Y., & Zhang, J. Effects of CaCl2 on 3D Printing Quality of Low-Salt Surimi Gel. Foods, 2023, 12(11): 2152.
18. Xu, Y., Zhang, J., He, J., Liu, T., & Guo, X. Influences of Ultrasonic Treatments on the Structure and Antioxidant Properties of Sugar Beet Pectin. Foods, 2023, 12(5): 1020.
19. Deng, X., Lei, Y., Yu, Y., Lu, S., & Zhang, J. The Discovery of Proteins Associated with Freshness of Coregonus Peled Muscle During Refrigerated Storage. Journal of Food Science, 2019, 84(6): 1266-1272.
20. Deng, X. R., Lei, Y. D., Liu, J., Lu, S. L., & Zhang, J. Effect of oxidation on the structural and functional properties of myofibrillar in Coregonus peled. International Food Research Journal, 2021, 28(5): 960-968.
21. Deng, X. R., Lei, Y. D., Liu, J., Zhang, J., & Qin, J. W. Biochemical changes of Coregonus peled myofibrillar proteins isolates as affected by HRGS oxidation system. Journal of Food Biochemistry, 2019, 43(2): e12710.
22. Fan, L., Mao, X., & Wu, Q. Purification, Identification and Molecular Docking of Novel Antioxidant Peptides from Walnut ( Juglans regia L.) Protein Hydrolysates. Molecules, 2022, 27(23): 8423.
23. Guo, X., Hu, L., Wang, Z., Zhu, X., Deng, X., & Zhang, J. Effect of rutin on the physicochemical and gel characteristics of myofibrillar protein under oxidative stress. Journal of Food Biochemistry, 2021, 45(10): 13928.
24. Guo, X., Qiu, H. H., Deng, X. R., Mao, X. Y., Guo, X. B., Xu, C. J., & Zhang, J. Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation. Molecules, 2019, 24(17): 3205.
25. Kang, S., Zhang, J., Guo, X., Lei, Y., & Yang, M. Effects of Ultrasonic Treatment on the Structure, Functional Properties of Chickpea Protein Isolate and Its Digestibility In Vitro. Foods, 2022, 11(6): 880.
26. Le, H., Wang, X., Wei, Y., Zhao, Y., Zhang, J., & Zhang, L. Making Polyol Gummies by 3D Printing: Effect of Polyols on 3D Printing Characteristics. Foods, 2022, 11(6): 874.
27. Lei, Y., Deng, X., Zhang, Z., Guo, X., & Zhang, J. Effects of oxidation on the physicochemical properties and degradation of mutton myofibrillar proteins. Journal of Food Science, 2022, 87(7): 2932-2942.
28. Li, X., Liu, P., Zhao, Y., Zhang, L., & Zhang, J. Oxidative Stress Contributes to Cytoskeletal Protein Degradation of Esox lucius through Activation of Mitochondrial Apoptosis during Postmortem Storage. Foods, 2022, 11(9): 1308.
29. Liu, Y., Liu, D., Cui, S., Li, C., Yun, Z., Zhang, J., & Sun, F. Design of a Signal-Amplified Aptamer-Based Lateral Flow Test Strip for the Rapid Detection of Ochratoxin A in Red Wine. Foods, 2022, 11(11): 1598.
30. Mao, M., Kong, J., Chen, K., Zhang, J., Chen, Z., Li, J., Chang, Y., Yuan, H., Shi, X., Chen, G., Zhang, J., & Li, J. Evaluation of Nano-Particulate-Matter-Induced Lung Injury in Mice Using Quantitative Micro-Computed Tomography. Journal of nanoscience and nanotechnology, 2021, 21(12): 6041-6047.
31. Qin, J., Deng, X., Lei, Y., Liu, P., Lu, S., & Zhang, J. Effects of μ-calpain oxidation on Coregonus peled myofibrillar protein degradation in vitro. Journal of Food Science, 2020, 85(3): 682-688.
32. Qin, J. W., Deng, X. R., Lei, Y. D., Liu, P. P., Lu, S. L., & Zhang, J. Effects of µ-calpain oxidation on Coregonus peled myofibrillar protein degradation in vitro. Journal of Food Science, 2020, 85(3): 682-688.
33. Qiu, H., Guo, X., Deng, X., Guo, X., Mao, X., Xu, C., & Zhang, J. The influence of endogenous cathepsin in different subcellular fractions on the quality deterioration of Northern pike (<i>Esox lucius</i>) fillets during refrigeration and partial freezing storage. Food Science and Biotechnology, 2020a, 29(10): 1331-1341.
34. Qiu, H., Guo, X., Deng, X., Guo, X., Mao, X., Xu, C., & Zhang, J. The influence of endogenous cathepsin in different subcellular fractions on the quality deterioration of Northern pike (Esox lucius) fillets during refrigeration and partial freezing storage. Food Science and Biotechnology, 2020b, 29(10): 1331-1341.
35. Qiu, H. H., Guo, X., Deng, X. R., Guo, X. B., Mao, X. Y., Xu, C. J., & Zhang, J. The influence of endogenous cathepsin in different subcellular fractions on the quality deterioration of Northern pike (Esox lucius) fillets during refrigeration and partial freezing storage. Food Science and Biotechnology, 2020, 29(10): 1331-1341.
36. Sun, L., Wu, Q., & Mao, X. Effects of Oxidation Modification by Malondialdehyde on the Structure and Functional Properties of Walnut Protein. Foods, 2022, 11(16): 2432.
37. Wang, N., Hu, L., Guo, X., Zhao, Y., Deng, X., Lei, Y., Zhang, L., & Zhang, J. Effects of malondialdehyde on the protein oxidation and protein degradation of Coregonus Peled myofibrillar protein. Journal of Food Measurement and Characterization, 2022, 16(5): 3459-3468.
38. Wang, X., Le, H., Guo, Y., Zhao, Y., Deng, X., Zhang, J., & Zhang, L. Preparation of Cellulose Nanocrystals from Jujube Cores by Fractional Purification. Molecules, 2022, 27(10): 3236.
39. Wei, Y., Hu, L., Zhang, Z., Guo, X., Zhao, Y., Wang, Z., & Zhang, J. Effects of hydroxyl radical oxidation on physicochemical properties and degradation of chicken myofibrillar protein. Journal of Food Processing and Preservation, 2022, 46(12): 17217.
40. Yang, M., Zhang, J., Guo, X., Deng, X., Kang, S., Zhu, X., & Guo, X. Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins. Foods, 2022, 11(6): 804.
41. Zhang, S., Guo, X., Deng, X., Zhao, Y., Zhu, X., & Zhang, J. Modifications of Thermal-Induced Northern Pike (Esox lucius) Liver Ferritin on Structural and Self-Assembly Properties. Foods, 2022, 11(19): 2987.
42. Zhang, Z., Liu, P., Deng, X., Guo, X., Mao, X., Guo, X., & Zhang, J. Effects of hydroxyl radical oxidation on myofibrillar protein and its susceptibility to mu-calpain proteolysis. Lwt-Food Science and Technology, 2021a, 137: 110453.
43. Zhang, Z., Liu, P., Deng, X., Guo, X., Mao, X., Guo, X., & Zhang, J. Effects of hydroxyl radical oxidation on myofibrillar protein and its susceptibility to μ-calpain proteolysis. LWT-Food Science and Technology, 2021b, 137.
44. Zhang, Z. W., Liu, P. P., Deng, X. R., Guo, X., Mao, X. Y., Guo, X. B., & Zhang, J. Effects of hydroxyl radical oxidation on myofibrillar protein and its susceptibility to mu-calpain proteolysis. LWT-Food Science and Technology, 2021, 137: 110453.
45. Zhao, J., Han, M., Wu, Q., Mao, X., Zhang, J., & Lu, Z. Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut (Juglans regia L.) Protein Isolates. Foods, 2022, 11(24): 4104.
46. Zhu, Z., Mao, X., Wu, Q., Zhang, J., & Deng, X. Effects of oxidative modification of peroxyl radicals on the structure and foamability of chickpea protein isolates. Journal of Food Science, 2021, 86(3): 824-833.
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