赵国华

粮油加工、非消化性碳水化合物化学与营养研究与开发、粮油加工剩余物高值化利用

曾获全国优秀科技特派员、重庆市学术技术带头人、重庆市“巴渝”学者、重庆市首批高等学校优秀人才资助计划获得者等荣誉，是教育部食品科学与工程教学指导委员会委员。承担国家自然科学基金项目、国家重点研发计划、863子课题、国家科技支撑计划等国家级项目10余项，重庆市地方标准2项，在Trend Food Sci Tech、Crit Rev Food Sci Nutr、J Agric Food Chem、Food Chem、Food Hydrocolloid等行业Top期刊发表文章90余篇。秉持应用基础研究及产业技术服务并重，其中建立的膳食纤维体内代谢物短链脂肪酸测定方法被Nature等期刊论文多次引用；膳食纤维与多酚协同降糖机制为藏区民族膳食的健康效应提供了有力的科学证据；漏粉法粉条工业配粉、粉团流变控制、湿热联合干燥等技术实现了粉丝加工从经验到科学的转变，有力支撑了传统食品工业化改造。在成果转化应用方面，先后服务重庆、四川、山东、陕西、云南、贵州等地近100家企业，开发应用食品品质快速检测技术、湿态粉条保鲜技术、膳食纤维品质改良技术等30余项，产业化高膳食纤维挂面、方便自热酸辣粉、魔芋固体饮料、甘薯代餐粉等新产品50多个，累计创造经济效益超过10亿元。

团队名称

西南大学食品碳水化合物资源创新开发与利用团队

团队主要研究方向：

粮油加工、功能性碳水化合物、粮油加工剩余物高值化利用、传统粮油食品加工技术创新传承与现代化

团队主要成果：

授权专利

1. 赵国华，陈嘉，叶发银，高丽，雷琳，周韵，一种基于手机摄像功能的甘薯多酚氧化酶活性快速测定方法，ZL 2017 1 1147352.X

2. 赵国华，叶发银，吕霞，雷琳，一种双功能新型变性淀粉及其制备方法，ZL 2017 1 0866086.X

3. 赵国华，刘嘉，王依然，豆渣桃片糕及其制备方法，ZL 2011 1 0254976.8

4. 赵国华，明建，陈嘉，刘嘉，李峰，基于主成分分析的葛根粉掺假鉴别方法，ZL 2010 1 0559255.3

5. 赵国华，明建，刘嘉，邱丹丹，基于最小偏二乘法的酿造酱油和配制酱油的鉴别方法，ZL 2010 1 0560079.5

6. 赵国华，刘学权，刘嘉，向蓉，明建，马铃薯羧甲基淀粉的制备方法，ZL 2010 1 10182544.6

7. 赵国华，明建，张柯，果蔬湿面及其保鲜方法，ZL 2010 1 0182430.1

8. 赵国华，吴振，刘嘉，β-葡聚糖-茶多酚复合物及应用，ZL 2010 1 0186260.4

9. 赵国华，明建，李慧勤，王鹏，面筋蛋白替代品及其应用，ZL 2010 1 0522962.5

10. 赵国华，汪美凤，郑刚，膳食纤维的二氧化碳爆破挤压改性方法，ZL 2010 1 0168768.1

11. 赵国华，刘嘉，利用离子液体提高豆渣中水溶性膳食纤维含量的方法，ZL 2013 1 0537561.0

12. 赵国华，彭见林，染料木素水凝胶的复合物及其制备方法，ZL 2011 1 044261.9

科研奖励：

1. 叶发银，赵国华，陈嘉，明建，葛先萍，黄廷刚，朱彬，章道明. 粉条传统加工工艺挖掘及创新利用，中国粮油学会，科学技术奖，二等，2021.

代表性论文：

1. Yonglin He, Fayin Ye, Zehua Zhang, Yiyuan Zou, Sheng Li, Jia Chen, Guohua Zhao*. (2023) Unraveling the regulating mechanisms of moisture content in the puffing of sweet potato starch gel. International Journal of Biological Macromolecules, 233: 123490.

2. Zhenjiang Zhou, Sheng Li, Yiyuan Zou, Lin Lei, Yun Zhou, Damao Wang, Fayin Ye, Guohua Zhao*. (2023) Coating peanut shell lignin nanospheres with gelatin via non-covalent adsorption: Key parameters, consequences, and underlying interactions. International Journal of Biological Macromolecules, 233: 123607.

3. WU Z, LI H, ZHAO X, et al. Hydrophobically modified polysaccharides and their self-assembled systems: A review on structures and food applications[J]. Carbohydrate Polymers, 2022, 284: 119182.

4. ZHOU Z, YE F, LEI L, et al. Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility[J]. Trends in Food Science & Technology, 2022, 122: 110 – 122.

5. YUAN T, YE F, CHEN T, et al. Structural characteristics and physicochemical properties of starches from winter squash (Cucurbita maxima Duch.) and pumpkin (Cucurbita moschata Duch. Ex Poir.)[J]. Food Hydrocolloids, 2022, 122: 107115.

6. TAO J, LIU L, MA Q, et al. Effect of γ-oryzanol on oxygen consumption and fatty acids changes of canola oil[J]. LWT, 2022, 160: 113275.

7. Yun Zhou, Sushil Dhital, Chenyang Zhao, Fayin Ye, Jia Chen, Guohua Zhao*. (2020). Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms. Food Hydrocolloids, 2021, 111: 106203.

8. WU Z, GAO R, ZHOU G, et al. Effect of temperature and pH on the encapsulation and release of β-carotene from octenylsuccinated oat β-glucan micelles[J]. Carbohydrate Polymers, 2021, 255: 117368

9. Qinyue Zheng, Yuan Tian, Fayin Ye, Yun Zhou*, Guohua Zhao*. (2020). Fabrication and application of starch-based aerogel: Technical strategies. Trends in Food Science & Technology, 99: 608-620.

10. Zhen Wu, Chenyang Zhao, Yongxia Huang, Fayin Ye, Guohua Zhao*. (2020). Molecular mechanism underlying the effects of temperature and pH on the size and surface charge of octenylsuccinated oat β-glucan aggregates. Carbohydrate Polymers, 237, 116115.

11. Fayin Ye, Jinfeng Li, Guohua Zhao*. (2020). Physicochemical properties of different-sized fractions of sweet potato starch and their contributions to the quality of sweet potato starch. Food Hydrocolloids, 108, 106023.

12. Fayin Ye, Li Xiao, Yanan Liang, Guohua Zhao*. (2019). Spontaneous fermentation tunes the physicochemical properties of sweet potato starch by modifying the structure of starch molecules. Carbohydrate Polymers, 213: 79-88.

13. Shuanghong Li, Fayin Ye, Yun Zhou, Lin Lei, Guohua Zhao*. (2019). Rheological and textural insights into the blending of sweet potato and cassava starches: In hot and cooled pastes as well as in fresh and dried gels. Food Hydrocolloids, 89: 901-911.

14. Zhen Wu, Chenyang Zhao, Ruohua Li, Fayin Ye, Yun Zhou, Guohua Zhao*. (2019). Insights into micellization of octenylsuccinated oat β-glucan and uptake and controlled release of β-carotene by the resultant micelles. Journal of Agricultural and Food Chemistry, 67(26): 7416-7427.

15. Zhuoya Xiang, Fayin Ye, Yun Zhou, Guohua Zhao*. (2018). Performance and mechanism of an innovative humidity-controlled hot-air drying method for concentrated starch gels: A case of sweet potato starch noodles. Food Chemistry, 269: 193-201.

16. Jing Li, Fayin Ye, Lin Lei, Guohua Zhao*. (2018). Combined effects of octenylsuccination and oregano essential oil on sweet potato starch films with an emphasis on water resistance. International Journal of Biological Macromolecules, 115: 547-553.

17. Yang Wang, Fayin Ye, Jia Liu, Yun Zhou, Lin Lei, Guohua Zhao*. (2018). Rheological nature and dropping performance of sweet potato starch dough as influenced by the binder pastes. Food Hydrocolloids, 85: 39-50.

18. Jinfeng Li, Fayin Ye, Lei Lin, Yun Zhou, Guohua Zhao*. (2018). Joint effects of granule size and degree of substitution on octenylsuccinated sweet potato starch granules as Pickering emulsion stabilizers. Journal of Agricultural and Food Chemistry, 66(17): 4541-4550.