姓名
郭丽
学历学位
博士

职称
教授
职务
农产品加工及贮藏工程学硕方向带头人

联系方式
**/**
邮箱地址
guolizhuyuer@163.com

研究方向

（1）碳水化合物大分子结构与物化性能、营养功能性与其酶作用机理的研究
（2）粮食谷物精深加工及其副产物综合利用
（3）生物基可降解材料结构分析及其功能性
（4）碳水化合物与蛋白质相互作用机理及其功能性研究

个人简历

郭丽，教授，硕士生导师，主要研究方向是食品生物大分子结构与功能性、食品营养与酶学相关研究，尤其是碳水化合物大分子结构与功能特性及其改性方面的研究。曾获得安徽省高校优秀青年人才称号，担任国家自然科学基金项目同行评审专家，以及Food Hydrocolloids, Carbohydrate Polymers, International Journal of Biological Macromolecules等SCI收录高水平学术期刊评审专家。生物基材料及绿色造纸国家重点实验室专用变性淀粉及功能性材料方向学术带头人，泰山****特聘专家团队核心成员，兼任安徽省安徽农产品技术协会理事。2013以访问****赴美国Purdue University的Whistler碳水化合物中心进行为期一年的有关淀粉改性及其消化营养方面的研究。近五年来，主持国家自然科学基金面上项目2项，省部级项目3项，主要参与国家自然科学基金4项，1项科技部农业科技成果转化资金和1项国家高技术研究发展计划，获得安徽省高校优秀青年人才支持计划，在Food Chemistry, Food Hydrocolloids, Carbohydrate Polymers, International Journal of Biological Macromolecules等国内外学术期刊发表论文50余篇，其中SCI 收录近40余篇，EI 收录近10篇。授权国内发明专利2项和国际发明专利1项，申请国内发明专利9项，国际发明专利2项。






近三年科研成果

一、科研项目
(一)主持科研项目
1.国家自然科学基金委员会，面上项目，**，基于支链淀粉building blocks构建优质BE突变酶定向修饰淀粉调控机制的研究，2018-01至2021-12，60万元，在研，主持
2.国家自然科学基金委员会，面上项目，**，缠结凝聚态对淀粉回生调控机制的研究，2014-01至2017-12，80万元，结题，主持
3.山东省教育厅，山东省重点研发计划（公益性科技攻关类）项目，2019GSF109035，麦芽内源淀粉酶定向生成淀粉纳米晶产物特异性调控关键技术的研究，2019-01至2020-12，20万元，在研，主持
4.安徽省教育厅，安徽省高校优秀青年人才支持计划重点项目，gxyqZD**，基于支链淀粉building blocks构建淀粉物理特性及酶解调控机制的研究，2016-01至2017-12，6万元，结题，主持
5.安徽省科技厅，安徽省青年科学基金项目，**Q23，直链淀粉与支链淀粉共混聚合物的织态结构对淀粉类食品品质影响的研究，2010-01至2012-12，8万元，结题，主持
6.上海烟草集团，重点实验室开放基金项目，SZBCW2010-00538，改性多孔淀粉滤嘴对卷烟主流烟气有害成分的选择性过滤研究，2010-06至2012-12，20万元，结题，主持
7.齐鲁工业大学（山东省科学院），国际合作研究专项资金项目，QLUTGJUZ014，离子/非离子型交联多孔淀粉制备及对生物活性物质吸附性能的研究，2018-12至2021-12，28.3万元，在研，主持
8.齐鲁工业大学人才引进科研启动基金项目，，2017/12-2021/12，50万元，在研，主持
（二）参与科研项目
1.山东省科技厅，山东省自然科学基金，ZR2018PB015，漆酶/聚氨基苯硼酸新型电化学生物传感器的绿色构建及机理研究，2018-03至2020-06，5万元，在研，参与（1）
2.山东省教育厅，离子液体功能化多孔石墨烯基电化学酶传感器检测生物小分子研究，J18KA097，2018-06至2021-05，2万，在研，参与（1）
3.山东省人民政府，泰山****特聘专家团队，ts，2018-01至2022-12，225万，参与（1）
4.中共中央组织部，国家****科技创新领军人才团队，W**，2017-12至2020-12，130万元，参与（4）
5.国家自然科学基金委员会，面上项目，**，小分子挥发性风味成分在淀粉回生过程中控释机理的研究，2013-01至2016-12，80万，结题，参与（1）
6.国家自然科学基金委员会，面上项目，**，淀粉Annealing调控与最大冷冻浓缩溶液Tg￠关联效应的研究，2012/01-2015/12，61万元，已结题，参与（1）
7.国家自然科学基金委员会，面上项目，**，直链淀粉与支链淀粉热力学相容性的研究，2008/01-2010/12，30万元，已结题，参与（1）
8.国家高技术研究发展计划（863计划），2006AA10Z340，马铃薯淀粉全酶法和纳滤技术生产磷酸寡糖的研究，2006/12-2010/10，50万元，结题，参与（4）
（二）发表文章
1.Li Guo*, Jiahao Li, Yifan Gui, Yu Zhu, Bo Cui*. Improving waxy rice starch functionality through branching enzyme and glucoamylase: Role of amylose as a viable substrate, Carbohydrate Polymers, 2020, 230, 115712.
2.Hui Li, Jiahao Li, Li Guo*. Rheological and pasting characteristics of wheat starch modified with sequential triple enzymes, Carbohydrate Polymers, 2020, 230, 115667.
3.Li Guo*, Jiaohao Li., Hui Li, Yu Zhu, Bo Cui*. The structure property and adsorption capacityof new enzyme-treated potato and sweet potato starches. International Journal of Biological Macromolecules, 2020, 144, 863-873.
4.Li Guo, Jiahao Li, Yifan Gui, Yu Zhu,Bin Yu, Congping Tan,Yishan Fang, Bo Cui*.Porous starches modified with double enzymes : Structure and adsorption
properties. International Journal of Biological Macromolecules, 2020, 164, 1758-1765.
5.Hui Li, Yifan Gui, Jiahao Li, Bo Cui^*, Yu Zhu, Li Guo^*. Modification of rice starch using a combination of autoclaving and triple enzymes: structural, physicochemical and digestibility properties.International Journal of Biological Macromolecules, 2020, 144, 500-508.
6.Yifan Gui, Jiahao Li, Yu Zhu, Li Guo*. Roles of four enzyme crosslinks on structural, thermal and gel properties of potato proteins. LWT - Food Science and Technology, 2020, 123, 109116.
7.Li Guo,Haiteng Tao, Bo Cui, Srinivas Janaswamy. The effects ofsequentialenzyme modifications on structural and physicochemical properties of sweet potato starch granules. Food Chemistry, 2019, 277, 504-514
8.Li Guo,Yinfeng Deng,Lu Lu,Feixue Zou, Bo Cui. Synergisticeffectsofbranchingenzymeandtransglucosidaseon themodificationofpotatostarchgranules. International Journal of Biological Macromolecules,2019,130,499-507.
9.Hui Li, Jiahao Li, Yu Xiao, Bo Cui, Yishan Fang, Li Guo^*. In vitro digestibility of rice starch granules modified by β-amylase, transglucosidase and pullulanase. International Journal of Biological Macromolecules, 2019, 136, 1228-1236.
10.Hui Li, Bo Cui^*, Srinivas Janaswamy, Li Guo^*. Structural and functional modifications of kudzu starch modified by branching enzyme. International Journal of Food Properties, 2019, 22, 952-966.
11.Li Guo, Hui Li, Lu Lu, Feixue Zou, Haiteng Tao, and Bo Cui. The role of sequential enzyme treatments on structural and physicochemical properties of cassava starch granules. Starch/St?rke, 2019, 71, 1-12.
12.Li Guo.In vitroamylase hydrolysis of amylopectins from cereal starches based on molecular sturcture of amylopectins. Food Hydrocolloids, 2018,77, 238-247.
13.Li Guo.Sweet potato starch modified by branching enzyme, β-amylase and transglucosidase. Food Hydrocolloids, 2018,83, 182-189.
14.Li Guo. Role of entanglement concentration in dynamic viscoelasticity and film-forming property of cereal starches, International Journal of Biological Macromolecules, 2018,108, 1357-1363.
15.Li Guo, Bo Cui. The relationship between entanglement concentration and physicochemical properties of potato and sweet potato starch dispersions. International Journal of Food Science and Technology. 2018, 53, 337-346
16.Li Guo, Bo Cui. The role of chain structures on enzymatic hydrolysis of potato and sweet potato amylopectins. Starch, 2018, 70, 1-10.
17.Li Guo, Hui Li, Bo Cui. Enzymatic hydrolysis of amylopectins from lotus rhizome and kudzu starches. Journal of Food and Nutrition Research, 2018, 57, 396-407.
18.Li Guo, Yu Xiao, Chenchen Zhu, Shuilin Wang, Xianfeng Du, Bo Cui. In vitro enzymatic hydrolysis of amylopectins from rice starches. International Journal of Biological Macromolecules. 2017, 105, 1001-1009
19.Li Guo. Enzymatic hydrolysis of lotus rhizome starch using alpha-amylase and glucoamylase. Journal of Food and Nutrition Research. 2017, 56 (4), 372-380
20.Guo, L., Zhang, J.J., Hu, J., Du, X.F. Cui, B. The effects of entanglement concentration on the hydrodynamic properties of cereal starches. Journal of the Science of Food and Agriculture, 2017; 97: 2795-2802
21.Guo, L.,Hu, J., Zhang, J.J., Du, X.F. The role of entanglement concentration on the hydrodynamic properties of potato and sweet potato starches. International Journal of Biological Macromolecules, 2016, 93, 1-8
22.Li Guo, Jian Hu, Xin Zhou, Xueling Li and Xianfeng Du.In vitro digestibility of kudzu starch by using α-amylase and glucoamylase. Starch/St?rke, 2016, 68, 140-150
23.Guo, L.,Wang, S.L., Zhu, C.C., Hu, J., Zhang, J.J., Du, X.F. The impacts of the entanglement concentration on the hydrodynamic properties of kudzu and lotus rhizome starch aqueous solutions. Journal of Food and Nutrition Research, 2016, 4,750-759
24.Xianfeng Du, Xu Pan, Li Guo*, Yu Zhu. Extractions and Purification of Nuciferine from Lotus Leaves. Advance Journal of Food Science and Technology, 2016, 10(2): 153-159
25.Li Guo, Rui Liu, Xueling Li, Yin Sun and Xianfeng Du. The physical and adsorption properties of different modified corn starches. Starch/St?rke, 2015, 67, 237-246
26.Li Guo, Li Xueling, Du Xianfeng. Effects of Pentosans Isolated from Wheat Bran on Textural Properties of Some Starch-Based Foods. Advance Journal of Food Science and Technology, 2015, 9(11): 891-900
27.Li Guo, Juanjuan Zhang, Jian Hu, Xueling Li, Xianfeng. Du. Susceptibility of glutinous rice starch to digestive enzymes. Carbohydrate Polymers, 2015, 128, 154-162
28.Li Guo, Xianfeng Du. Retrogradation kinetics and glass transition temperatures of Pueraria lobata starch, and its mixtures with sugars and salt, Starch/St?rke, 2014, 66, 887-894
29.Li Guo, Yu Zhu, Xian feng Du. Compatibility studies on tea polysaccharide/amylose/water and tea polysaccharide/amylopectin/water, Carbohydrate Polymers, 2013, 92(1), 441-447
30.Li Guo, Yu Zhu, Xianfeng Du. The effect of modified starches on the adsorption of cigarette mainstream smoke composition, Starch/St?rke, 2012, 64 (7), 552-562
31.Li Guo, Qin Liang, Xianfeng Du. Effects of molecular characteristics of tea polysaccharide in green tea on glass transitions of potato amylose, amylopection and their mixtures, Food Hydrocolloids, 2011, 25 (3), 486-494
32.Li Guo, Qin Liang, Xianfeng Du. Effects of molecular characteristics of on konjac glucomannan glass transitions of potato amylose, amylopection and their mixtures, Journal of the Science of Food and Agriculture, 2011, 91 (4), 758-766
33.Li Guo, Xianfeng Du, Jing Lan, Qin Liang. Study on molecular structural characteristics of tea polysaccharide, International Journal of Biological Macromolecules, 2010, 47( 2), 244-249
34.Xu Chen,Li Guo, Xianfeng Du, Peirong Chen, Yishun Ji, Huili Hao, Xiaonan Xu. Investigation of glycerol concentration on corn starch morphologies and gelatinization behaviours during heat treatment. Carbohydrate Polymers, 2017, 17656-64.
35.Xu Chen,Li Guo, Peirong Chen, Yang Xu, Huili Hao, Xianfeng Du. Investigation of the high-amylose maize starch gelatinization behaviours in glycerol-water systems. Journal of Cereal Science, 2017, 77, 135-140.
36.Xu Chen, Xianfeng Du, Peirong Chen,Li Guo, Yang Xu, Xiuhong Zhou. Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment. Carbohydrate Polymers, 2017, 157, 637–642.
37.Kun Yu, Yan Wang, Yang Xu, Li Guo, Xianfeng Du*, Correlation between wheat starch annealing conditions and retrogradation during storage. Czechjournal offood sciences, 2016, 34:79-86.
38.Yan Wang, Kun Yu, Yang Xu, Li Guo, Xianfeng Du*, Physicochemical properties of soya bean protein gel prepared by microbial transglutaminase in the presence of okara, International Journal of Food Science and Technology, 2015, 50:2402-2410.
39.Xiaoyan Zhu, Xianfeng Du, Xu Chen, Jingwei Hu, Xiuhong Zhou & Li Guo. Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starch. International Journal of Food Science and Technology, 2018,53, 43-49
（三）国内发明专利
1.发明专利：郭丽，周昕，王水林、朱晨晨.一种麦麸水溶性膳食纤维保健酒及其制备方法，实质审查阶段；申请号或专利号：ZL 5.7，授权号：CN B 授权时间：2018.8.17
2.发明专利：郭丽，周昕，王水林，朱晨晨.一种交联-酶解复合改性淀粉吸附剂的制备方法与应用，申请号或专利号：ZL 6.6，授权号：CN B 授权时间：2018.12.7
3.发明专利：郭丽，朱晨晨，王水林.一种纯天然低糖抑菌草莓酱及其制备方法，实质审查阶段；申请号或专利号：3.3
4.发明专利：郭丽，肖瑀，林艳.一种燕麦黄豆布丁复合凝固剂及制备方法，实质审查阶段；申请号或专利号：5.0
5.发明专利：郭丽，彭艳，肖瑀，王水林.一种薏米黄豆布丁复合凝固剂及制备方法，实质审查阶段；申请号或专利号：7.0
6.发明专利：郭丽，周昕，张娟娟，王水林.一种天然芦荟醋酸果冻及其制备方法，实质审查阶段；申请号或专利号：0.0
7.发明专利：郭丽，崔波.一种耐高温多孔淀粉的绿色制备方法，申请号或专利号：8.5
8.发明专利：郭丽，崔波，袁超.一种复合酶制备专用变性淀粉的方法，申请号或专利号：8.5
9.发明专利：郭丽，崔波.一种超高分支变性淀粉颗粒的绿色制备方法，申请号或专利号：8.5
10.发明专利：郭丽，李慧，崔波. 一种大米抗性淀粉的绿色制备方法，申请号或专利号：1.4
11.发明专利：郭丽，朱玉，崔波.一种酶法制备马铃薯主食化专用生全粉，申请号或专利号：7.7
12.发明专利：郭丽，李慧，李家豪，桂一凡，崔波.一种改性淀粉的制备方法及应用，申请号或专利号：8.9
（四）国际发明专利
1.Guo Li，Cui Bo.Green manufacturing method of high temperature resistant porous starch. Patent number: , Australian Innovation Patent, 2020
2. 郭丽，崔波.一种大米抗性淀粉的绿色制备方法. 美国,优先权号:1.4(CN)，优先权日：2019年4月16日，美国申请号：16/850,580，美国申请日：2020年4月16