张晖（江南大学教授）_百科资料

人物简介

张晖，女，江南大学食品学院教授，博士生导师。 2006年入选教育部优秀人才支持计划,2007年入选江苏省“333高层次人才培养工程”首批中青年科学技术带头人（第三层次）,2008年当选“无锡市科技创新十大女杰”,2008年荣获无锡市“三八”红旗手称号。现为江南大学食品学院谷物与淀粉工程研究中心负责人，中国粮油学会食品分会副秘书长。长期从事食品资源综合利用、粮油深加工与资源利用等方面的研究，尤其是在谷物及其副产品的深加工与综合利用方面取得多项成果。

主要论文

近年来，先后主持和参加国家自然基金、国家“863”计划、国家科技支撑计划等纵向科研项目10余项；获国家科技进步奖等各类奖项10余项；在国内外重要学术刊物发表论文200余篇，其中SCI收录43篇；申请国家发明专利40项，其中已授权18项。

1. Hui Zhang,Hui-yuan Yao,Feng Chen,Xi Wang. Accumulation of γ-aminobutyric acid in rice germ using protease,Bioscience,Biotechnology,and Biochemistry,2006,70⑸,1160-1165

2. Hui Zhang,Feng Chen,Xi Wang,Hui-yuan Yao. Evaluation of antioxidant activity of Parsley essential oil and identification of its antioxidant constituents,Food Research International,2006,39,833-839

3. Hui Zhang,Hui-yuan Yao,Feng Chen,Xi Wang. Purification and characterization of glutamate decarboxylase from rice germ,FOOD CHEMISTRY 101 ⑷： 1670-1676 2007.

4. Hui Zhang,Hui-yuan Yao,Some molecular properties of glutamate decarboxylase from rice germ,FOOD CHEMISTRY,2007,65-71

5. Hui Zhang,Hui-yuan Yao,Spectroscopic CharacterizatiOn of Glutamate DecarbOxylase From Rice Germ,Chinese Journal of Analytical Chemistry,2006,34,647—650

6. Chao Zhang,Hui Zhang,Li Wang. (2007) Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough. Food Research International,40,763-769.

7. Chao Zhang,Hui Zhang,Li Wang,Huiyuan Yao. (2007) Validation of antifreeze properties of glutathione based on its thermodynamic characteristics and protection of baker’s yeast during cryopreservation. Journal of Agricultural and Food Chemistry,55,4698-4703.

8. Chao Zhang,Hui Zhang,Li Wang,and Huiyuan Yao. Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile componds of crumb. LWT-Food Science and Technology,2008,41,1029-1036.

9. Chao Zhang,Hui Zhang,Li Wang,Xiaona Guo,and Huiyuan Yao. (2007) Purification of wheat-bran (Triticum aestivum L.) antifreeze protein based on its hydrophilicity and ice-binding capacity. Journal of Agricultural and Food Chemistry,2007,7654-7658.

10. Chao Zhang,Hui Zhang,Hong Gao,Li Wang,Xiaona Guo,and Huiyuan Yao. (2007) Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze proteins supplementation. Journal of Agricultural and Food Chemistry,2007,9620-9626

11. Ying-guo Lǚ,Hui Zhang,Xiang-yong Meng,Li Wang,Xiao-na Guo,Determination of plant GAD activity by Pre-column Derivatization with 2,4-dinitrophenylhydrazine. Chinese Journal of Analytical Chemistry,2009,37⑶,347-350

12. Chao Zhang,Hui Zhang,Xiao-yan Zhao,Yue Ma,Hui-yuan Yao,The Secondary Structure of Winter-Wheat-Bran Antifreeze Protein Determined by FTIR and CD Spectrum,Spectroscopy and Spectral Analysis,2009,29⑺,1764-1767.

13. Zhang Chao,Ma Yue,Zhao Xiao-yan Zhang Hui,Yao Hui-yuan,Determination of Primary Structure of Winter-Wheat-Bran Antifreeze Protein,Chinese Journal of Analytical Chemistry,2009,37⑸,659-664

14. Junhui Zhang,Hui Zhang,Li Wang,Xiaona Guo,Xingguo Wang,and Huiyuan Yao. Antioxidant activities of the rice endosperm protein hydrolysate: identification of the active peptide,European Food Research and Technology,2009,229:709-719.

15. Junhui Zhang,Hui Zhang,Li Wang,Xiaona Guo,Xingguo Wang,and Huiyuan Yao. Isolation and identification of antioxidative peptides from rice endosperm protein enzymatic hydrolysate by consecutive chromatography and MALDI- TOF/TOF-MS/MS. Food Chemistry,2010,119⑴,226-234

16. Li Wang,Min Liu,Ying Guo Lv and Hui Zhang,Purification of calmodulin from rice bran and activation of glutamate decarboxylase by Ca2+/calmodulin,Accepted: 17 November 2009

17. Li Wang,Dong Xia Xu,Ying Guo Lv and Hui Zhang,Purification and biochemical characterization of a novel glutamate decarboxylase from rice bran,Accepted: 5 January 2010