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基本信息
赵海锋

学  位:博士

导师情况:硕导、博导

专业职务:研究员

系  所:食品生物工程研究所

研究方向:食品生物技术、食品风味化学

电子邮箱:hfzhao@scut.edu.cn

通讯地址:广州市天河区华南理工大学13号楼313室

个人简介

2002年7月毕业于郑州粮食学院(现河南工业大学)粮油贮藏专业,获工学学士学位;2008年3月毕业于江南大学发酵工程专业,获工学博士学位;2008年5月任职于华南理工大学轻工与食品学院,2009年被聘为广东省省部企业科技特派员,2012年9月晋升为副研究员,2013年7月被遴选为硕士生指导教师,2014年7月入选广东省高等学校“千百十人才培养工程”校级培养对象,2015年7月被破格遴选为博士生指导教师,2015年8月作为访问学者被国家公派至丹麦哥本哈根大学进行为期一年的访问学习,2017年9月晋升为研究员,2018年11月入选盐城市创新创业领军人才,2020年入选江苏省“双创人才”。

主要从事食品生物技术、食品风味化学与稳定性等领域的研究与教学工作,具体涉及食品发酵与代谢调控技术、食品风味评价及稳定化技术、蛋白质化学与生物活性肽、食品质量安全评价与控制技术、天然产物活性因子分离、鉴定与活性评价技术等方面。

近年来,作为项目负责人主持国家自然科学基金3项、国家“十一五”科技支撑计划子课题2项、国家“十二五”科技支撑计划子课题1项、国家“863”项目子课题1项、科技部国际合作交流项目1项、广东省科技计划项目3项、广东省自然科学基金1项、中山市产学研项目1项、四川省科技计划项目1项、广州市科技计划项目1项、中央高校基本科研业务费项目2项和企业委托项目2项。

在国内外核心期刊上发表高水平论文100余篇,其中SCI(EI)收录论文90篇,SCI论文被引用超过2700次,5篇被引超过100次,单篇引用最高达240次,H指数为28;撰写英文书籍章节3章;申请国家专利40件,其中获得授权发明专利30件,授权实用新型专利1件。完成省级科技成果鉴定1项,获得2013年度“国家科学技术进步奖”二等奖(排名第3)、2011年度“广东省科学技术奖励”科技进步一等奖(排名第6)、2017年中国商业联合会科技进步二等奖(排名第1)、2017年广东省轻工业联合会科技进步一等奖(排名第1)、2009年度“江苏省优秀博士学位论文奖”和2008年度“中国酿酒工业协会啤酒行业科技进步优秀论文奖”一等奖各1项。并于2011年和2015年分别获得美国化学学会(ACS)和Food Research International杰出同行审稿专家荣誉称号。

目前,担任第三届全国发酵工程技术工作委员会委员,全国酿酒标准化技术委员会啤酒分技术委员会委员,广东省营养师协会常务理事,国际学术期刊Frontiers in Microbiology(IF:5.640)和Frontiers in Bioengineering and Biotechnology(IF 5.890)副编辑,Molecules (IF:4.411)专题编辑,Food Research International(IF:6. 475)编委,同时也是Trends in Food Science and Technology, Journal of Agricultural and Food Chemistry, Food Chemistry, Journal of Food Engineering, Biomass and Bioenergy, Chemical Engineering Journal, European Food Research and Technology, International Journal of Food Science and Technology, Journal of the Institute of Brewing, 食品与发酵工业,现代食品科技,食品工业科技,食品科学技术学报等国内外食品领域高水平期刊同行审稿人。

科研项目

1.国家自然科学基金面上项目:小麦面筋蛋白肽改善酿酒酵母多重耐性的分子机制研究,31972062,主持

2.国家自然科学基金面上项目:植物蛋白源活性肽调控酿酒酵母增殖和代谢的机理研究,31571821,主持

3.国家自然科学基金青年基金:啤酒内源性抗氧化力的形成机制及定向调控研究,31000810,主持

4.国家“863”计划子课题:黄酒原料评价体系研究开发,2013AA102108-6,主持

5.国家“十二五”科技支撑计划子课题:我国传统发酵食品制造安全预警技术研究与应用,2012BAK17B11,主持

6.科技部国际合作交流项目:啤酒风味稳定性关键技术研究与应用,43-27,主持

7.广东省科技计划项目:啤酒风味稳定性关键技术研究与应用,2018A050506008,主持

8.广东省科技计划—粤港关键领域重点突破项目:啤酒超高浓酿造关键技术研究与示范,2012A080107005,主持

9.广东省科技计划项目:高新鲜度啤酒低碳制造关键技术研究与应用,2016A010105003,主持

10. 广州市科技计划项目:麦糟蛋白高值化利用关键技术研究与示范,201903010056,主持

11. 广东省自然科学基金:促酵母增殖和代谢生物活性肽的定向制备及构效关系研究,2014A030313227,主持

12. 四川省科技计划—省院省校合作项目:浓香型白酒生产过程中淀粉类物质高效利用关键技术研究及应用,18SYXHZ0085,主持

13. 中央高校基本科研业务费重点项目:高浓条件下生物活性肽改善酿酒酵母发酵性能的机理研究,2017ZD086,主持

14. 中山市产学研结合专项资金:酱油发酵与代谢调控关键技术研究与示范,2012cxy004,主持

学术论文

1. Jin XF; Yang HR; Coldea TE; Andersen ML; Zhao HF*. Wheat Gluten Peptides Enhance Ethanol Stress Tolerance by Regulating the Membrane Lipid Composition in Yeast. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2022: 70 (16): 5057-5065.

2. Li Q; Yang HR; Coldea TE; Andersen ML; Li WY; Zhao HF*. Enzymolysis kinetics, thermodynamics and structural property of brewer’s spent grain protein pretreated with ultrasound. FOOD AND BIOPRODUCTS PROCESSING, 2022, 132: 130-140.

3. Jin XF; Yang HR; Coldea TE; Xu YC; Zhao HF*. Metabonomic analysis reveals enhanced growth and ethanol production of brewer's yeast by wheat gluten hydrolysates and potassium supplementation. LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 145: 111387.

4. Li WY; Yang HR; Coldea TE; Zhao HF*. Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction. LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 139: 110582.

5. Yang HR; Coldea TE; Zeng YJ; Zhao HF*. Wheat gluten hydrolysates promotes fermentation performance of brewer's yeast in very high gravity worts. BIORESOURCES AND BIOPROCESSING, 2021, 8(1): 5.

6. Zong XY; Yang HR; Jin XF; B* CS; Coldea TE; Cai LF; Zhao HF*. Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56(5): 2548-2556.

7. Xu YC; Yang HR; B* CS; Coldea TE; Zhao HF*. Cellular mechanism for the improvement of multiple stress tolerance in brewer's yeast by potassium ion supplementation. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2020, 55: 2419-2427.

8. Yang HR; Zong XY; Xu YC; Li WY; Zeng YJ; Zhao HF*. Efficient fermentation of very high-gravity worts by brewer's yeast with wheat gluten hydrolysates and their ultrafiltration fractions supplementations. LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 106: 151-157.

9. Yang HR; Zong XY; Xu YC; Zeng YJ; Zhao HF*. Wheat gluten hydrolysates and their fractions improve multiple stress tolerance and ethanol fermentation performances of yeast during very high-gravity fermentation. INDUSTRIAL CROPS AND PRODUCTS, 2019, 128: 282-289.

10. Xu YC; Sun MX; Zong XY; Yang HR; Zhao HF*. Potential yeast growth and fermentation promoting activity of wheat gluten hydrolysates and soy protein hydrolysates during high-gravity fermentation. INDUSTRIAL CROPS AND PRODUCTS, 2019, 127: 179-184.

11. Yang HR; Zong XY; Xu YC; Zeng YJ; Zhao, HF*. Improvement of Multiple-Stress Tolerance and Ethanol Production in Yeast during Very-High-Gravity Fermentation by Supplementation of Wheat-Gluten Hydrolysates and Their Ultrafiltration Fractions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 66(39): 10233-10241.

12. Yang HR; Zong XY; Cui C; Mu LX; Zhao HF*. Wheat gluten hydrolysates separated by macroporous resins enhance the stress tolerance in brewer’s yeast. FOOD CHEMISTRY, 2018, 268: 162-170.

13. Yang HR; Zong XY; Cui C; Mu LX; Zhao HF*. Peptide (Lys–Leu) and amino acids (Lys and Leu) supplementations improve physiological activity and fermentation performance of brewer’s yeast during very high-gravity (VHG) wort fermentation. BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY, 2018, 65(4): 630-638.

14. Yao JW; Zong XY; Cui C; Mu LX; Zhao HF*. Metabonomics analysis of non-volatile small molecules of beers during forced-aging. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 53, 1698–1704.

15. Zhou YJ; Yang HR; Zong XY; Cui C; Mu LX; Zhao HF*. Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 53(3): 812-818.

16. Chen JH; Cui C*; Zhao HF*; Wang HP; Zhao MM; Wang W; Dong KM. The effect of high solid concentrations on enzymatic hydrolysis of soya bean protein isolate and antioxidant activity of the resulting hydrolysates. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 53(4): 954-961.

17. Cui C; Lu JH; Sun-Waterhouse D; Mu LX; Sun WZ; Zhao MM; Zhao HF*. Polysaccharides from Laminaria japonica: Structural characteristics and antioxidant activity. LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 73: 602-608.

18. Li HP; Zhao MM; Cui C; Sun WZ; Zhao HF*. Antioxidant activity and typical ageing compounds: their evolutions and relationships during the storage of lager beers. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2016, 51(9): 2026-2033.

19. Cui C; Qian YP; Sun WZ; Zhao HF*. Effects of high solid concentrations on the efficacy of enzymatic hydrolysis of yeast cells and the taste characteristics of the resulting hydrolysates. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2016,51(5): 1298-1304.

20. Zhao HF*, Wan CY, Zhao MM, Lei HJ, Mo F. Effects of soy protein hydrolysates on the growth and fermentation performances of brewer's yeast. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2014, 49(9): 2015-2022.

21. Feng YZ; Chen ZY; Liu N; Zhao HF*; Cui C; Zhao MM. Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavor. FOOD CHEMISTRY, 2014, 158: 438-444.

22. Sun WZ; Li QY; Zhou FB; Zhao HF*; Zhao MM*. Surface Characterization of Oxidized Myofibrils Using X-ray Photoelectron Spectroscopy and Scanning Electron Microscopy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62(30): 7507-7514.

23. Mo F; Zhao HF*; Lei HJ; Zhao MM. Effects of Nitrogen Composition on Fermentation Performance of Brewer's Yeast and the Absorption of Peptides with Different Molecular Weights. APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, 2013, 171(6): 1339-1350.

24. Lei HJ; Li HP; Mo F; Zheng LY; Zhao HF*; Zhao MM*. Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2013, 97(20): 8913-8921.

25. Lei HJ; Zhao HF*; Zhao MM*. Proteases supplementation to high gravity worts enhances fermentation performance of brewer's yeast. BIOCHEMICAL ENGINEERING JOURNAL, 2013, 77: 1-6.

26. Zhao HF*; Li HP; Sun GF; Yang B; Zhao MM. Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2013, 93(4): 910-917.

27. Feng YZ; Cui C; Zhao HF*; Gao XL; Zhao MM; Sun WZ. Effect of koji fermentation on generation of volatile compounds in soy sauce production. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2013, 48(3): 609-619.

28. Lei HJ; Zheng LY; Wang CX; Zhao HF*; Zhao MM*. Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2013, 161(2): 76-83.

29. Zhao HF; Wang YQ; Zou Y; Zhao MM. Natural occurrence of deoxynivalenol in soy sauces consumed in China. FOOD CONTROL, 2013, 29(1): 71-75.

30. Yu ZM; Zhao HF*; Zhao MM; Lei HJ; Li HP. Metabolic Flux and Nodes Control Analysis of Brewer's Yeasts Under Different Fermentation Temperature During Beer Brewing. APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, 2012, 168(7): 1938-1952.

31. Yu ZM; Zhao MM; Li HP; Zhao HF*; Zhang QL; Wan CY; Li HP. A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions. BIOTECHNOLOGY AND BIOPROCESS ENGINEERING, 2013, 17(4): 818-826.

32. Lei HJ; Zhao HF*; Yu ZM; Zhao MM*. Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer's Yeast and the Formation of Flavor Volatiles. APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, 2012, 166(6): 1562-1574.

33. Zhao HF; Zhao MM. Effects of mashing on total phenolic contents and antioxidant activities of malts and worts. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2012, 47(2): 240-247.

34. Zhao HF*; Chen WF; Lu J; Zhao MM. Phenolic profiles and antioxidant activities of commercial beers. FOOD CHEMISTRY, 2010, 119(3): 1150-1158.

35. Zhao HF; Fan W; Dong JJ; Lu J; Chen J; Shan LJ; Lin Y; Kong WB. Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. FOOD CHEMISTRY, 2008, 107(1): 296-304.

36. Lu J; Zhao HF; Chen J; Fan W; Dong J; Kong W; Sun J; Cao Y; Cai G. Evolution of phenolic compounds and antioxidant activity during malting. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55(26): 10994-11001.

37. Zhao HF; Dong JJ; Lu J; Chen J; Li Y; Shan LJ; Lin Y; Fan W; Gu GX. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54(19): 7277-7286.

专利

1. 赵海锋; 李婉颖; 李卿. 一种改性麦糟蛋白及其制备方法与应用. 专利申请号:CN202111134413.5

2. 赵海锋; 李婉颖; 李卿. 一种功能性麦糟蛋白及其提取方法. 专利申请号:CN202111132611.8

3. 赵海锋; 徐颖超; 金晓帆. 一种可提高酿酒酵母增殖和代谢活性的粉剂及其制备方法与应用. 专利申请号:CN202010919870.4

4. 赵海锋; 阳辉蓉. 一种提高酿酒酵母增殖和乙醇耐受性的蛋白活性肽及其制备方法与应用. 专利号:ZL201911007737.5    

5. 赵海锋; 阳辉蓉. 一种小麦面筋蛋白活性肽及其制备方法与应用. 专利号:ZL201911007752.X

6. 赵海锋;周永婧;阳辉蓉. 一种小麦面筋蛋白肽及其制备方法与应用. 专利申请号:CN201811014569

7. 赵海锋;阳辉蓉;孙*;崔春. 一种利用二肽提高酿酒酵母生理和代谢活性的方法. 专利号:ZL201810105974.4

8. 赵海锋;阳辉蓉;孙*;崔春. 一种能提高酿酒酵母细胞渗透压耐受性的小麦面筋蛋白肽的制备方法及应用. 专利号:ZL201810105799.9

9. 赵海锋;阳辉蓉;孙*;崔春. 一种能提高酿酒酵母乙醇耐受性的的小麦面筋蛋白肽的制备方法及应用. 专利号:ZL201810105928.4

10. 赵海锋; 雷宏杰; 赵谋明; 崔春. 一种超高浓麦汁的制备方法. 专利号: ZL201310511777.X

11. 赵海锋; 赵谋明; 崔春; 王娅琴. 一种降低酱油大曲中脱氧雪腐镰刀菌烯醇的方法. 专利号: ZL201310510268.5

12. 赵海锋; 赵谋明; 张丽达; 崔春.一种用于测定啤酒泡沫稳定性的试验装置.专利号 ZL201120460469.5

13. 赵海锋; 张丽达; 赵谋明; 崔春. 一种用于测定啤酒泡沫稳定性的试验装置. 专利号: ZL201110368069.6

14. 赵海锋; 俞志敏; 崔春; 赵谋明. 一种检测啤酒发酵过程中酵母代谢活性的方法. 专利号: ZL201110093129.8

15. 赵谋明; 赵海锋; 邹阳; 崔春. 一种低生物胺酱油的制备方法. 专利号: ZL201210233412.0

16. 赵谋明; 赵海锋; 俞志敏; 崔春. 酿酒酵母FBY0095-007及其在啤酒超高浓酿造中的应用. 专利号: ZL201110093859.8

17. 陆健; 赵海锋; 顾国贤. 一种啤酒专用马铃薯糖浆的制备工艺. 专利号: ZL200410064611.9

获奖

1. 2013年国家科技进步二等奖,发酵与代谢调控关键技术及产业化应用

2. 2011年广东省科技进步一等奖,高品质酱油啤酒苏氨酸高效发酵与代谢调控关键技术

3. 2017年广东省轻工业联合会一等奖,啤酒超高浓酿造关键技术及产业化应用

4. 2017年中国商业联合会科技进步二等奖,啤酒超高浓酿造关键技术创新及产业化应用

5. 2009年江苏省优秀博士学位论文奖

6. 2008年“中国酿酒工业协会啤酒行业科技进步优秀论文奖”一等奖

研究员

联系方式

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