張暉

張暉，女，江南大學食品學院教授，博士生導師。 2006年入選教育部優秀人才支持計劃,2007年入選江蘇省“333高層次人才培養工程”首批中青年科學技術帶頭人（第三層次）,2008年當選“無錫市科技創新十大女傑”,2008年榮獲無錫市“三八”紅旗手稱號。現為江南大學食品學院穀物與澱粉工程研究中心負責人，中國糧油學會食品分會副秘書長。長期從事食品資源綜合利用、糧油深加工與資源利用等方面的研究，尤其是在穀物及其副產品的深加工與綜合利用方面取得多項成果。

近年來，先後主持和參加國家自然基金、國家“863”計劃、國家科技支撐計劃等縱向科研項目10餘項；獲國家科技進步獎等各類獎項10餘項；在國內外重要學術刊物發表論文200餘篇，其中SCI收錄43篇；申請國家發明專利40項，其中已授權18項。

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

1. 一種富含γ-氨基丁酸米胚粉製備方法，專利號：ZL2004 1001428.X,

2. 一種米乳飲料的製備方法，專利號：ZL200410014266.8

3. 米糠營養素健康食品的製備方法，專利號：為00112337.8

4. 米糠纖維健康食品的製備方法，專利號：00112336.X,

5. 一種以米糠為原料製備高濃度γ-氨基丁酸粉的方法，專利號：ZL200610166426

6. 一種燕麥蛋白ACE 抑制肽的製備方法，專利號：ZL200610097201

7. 一種大米蛋白與澱粉的製備方法，專利號：200610086357.1