三、主要科研工作与成绩 围绕食品功能因子，尤其是来源于谷物的活性物质开发研究，专注功能性食品开发与慢性病的防治，采用新型生物技术对谷物食品进行高值化开发与加工。主持及参与国家“十三五”重点研发计划子课题、内蒙古自治区重点研发项目、上海市地方标准项目、企业委托课题等多个项目。发表学术论文20余篇，分别收录于Indus Crop Prod， Appl Microbiol Biotechnol，Food Res Int，Process Biochem，Compr Rev Food等SCI期刊，申请国家专利4项，相关研究如下： 1.Huang, K.; Shi, J.; Li, M.; Sun, R.; Guan, W.; Cao, H.; Guan, X.; Zhang, Y., Intervention of microwave irradiation on structure and quality characteristics of quinoa protein aggregates. Food Hydrocolloids 2022, 130, 107677. 2.Duan, R.; Huang, K.; Guan, X.; Li, S.; Xia, J. a.; Shen, M.; Sun, Z.; Yu, Z., Tectorigenin ameliorated high-fat diet-induced nonalcoholic fatty liver disease through anti-inflammation and modulating gut microbiota in mice. Food and Chemical Toxicology 2022, 164, 112948. 3.Yang, P.; Huang, K.; Zhang, Y.; Li, S.; Cao, H.; Song, H.; Zhang, Y.; Guan, X., Biotransformation of quinoa phenolic compounds with Monascus anka to enhance the antioxidant capacity and digestive enzyme inhibitory activity. Food Bioscience 2022, 46, 101568. 4.Huang, R.; Huang, K.; Guan, X.; Li, S.; Cao, H.; Zhang, Y.; Lao, X.; Bao, Y.; Wang, J., Effect of defatting and extruding treatment on the physicochemical and storage properties of quinoa (Chenopodium quinoa Wild) flour. LWT 2021, 147, 111612. 5.Huang, K.; Zhang, S.; Guan, X.; Li, C.; Li, S.; Liu, Y.; Shi, J., Effect of the oat β-glucan on the development of functional quinoa (Chenopodium quinoa wild) milk. Food Chemistry 2021, 349, 129201. 6.Huang, K.; Liu, R.; Zhang, Y.; Guan, X., Characteristics of two cedarwood essential oil emulsions and their antioxidant and antibacterial activities. Food Chemistry 2021, 346, 128970. 7.Huang, K.; Lv, X.; Guan, X.; Liu, J.; Li, S.; Song, H., Advanced Cd (II) adsorbent fabricated with hordein from barley (Hordeum vulgare L.) via electrospinning technology. Industrial Crops and Products 2020, 152, 112543. 8.Huang, K.; Yu, W.; Li, S.; Guan, X.; Liu, J.; Song, H.; Liu, D.; Duan, R., Effect of embryo-remaining oat rice on the lipid profile and intestinal microbiota in high-fat diet fed rats. Food Research International 2020, 129, 108816. 9.Kai, H.; Xiao, G.; Bo, J.; Sen, L., Construction of a food-grade arginase expression system and its application in L-ornithine production with whole cell biocatalyst. Process Biochemistry 2018, 73, 94-101. 10.Guan, X.; Lv, X.; Huang, K.; Li, S.; Liu, J.; Yan, Y.; Duan, R., Adsorption of Cu(II) ion by a novel hordein electrospun nanofiber modified by β-cyclodextrin. International Journal of Biological Macromolecules 2019, 135, 691-697. 11.Gang; Chen; Kai; Huang; Ming; Miao; Biao; Feng; Osvaldo; H., Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art. Comprehensive Reviews in Food Science & Food Safety 2019. 12.Duan, R.; Guan, X.; Huang, K.; Zhang, Y.; Li, S.; Xia, J. a.; Shen, M., Flavonoids from Whole-Grain Oat Alleviated High-Fat Diet-Induced Hyperlipidemia via Regulating Bile Acid Metabolism and Gut Microbiota in Mice. Journal of Agricultural and Food Chemistry 2021, 69, 7629-7640. 13.Huang, K.; Zhang, S.; Guan, X.; Liu, J.; Li, S.; Song, H., Thermostable arginase from Sulfobacillus acidophilus with neutral pH optimum applied for high-efficiency l-ornithine production. Applied Microbiology and Biotechnology 2020, 104, 6635-6646. |
