学科方向：食品科学与工程

所属院系：食品学院

研究方向

碳水化合物资源开发与利用

讲授课程

食品生物化学、食品生物化学实验、大学生饮食营养与健康

学术成就

     主要从事碳水化合物资源开发与利用的研究，先后主持国家自然科学基金青年科学基金项目、江西省自然科学基金青年基金、江西省教育厅青年基金等项目，参与“十三五”、“十二五”科技支撑计划子课题和国家自然科学基金面上项目等课题的研究工作，以第一作者或通讯作者在业界公认的国际重要科技期刊上发表SCI论文24篇；受邀参编Springer、World Scientific出版的英文专著4章；获美国授权发明专利2项、中国授权发明专利8项；2017年获中国商业联合会科技进步二等奖，2019年获江西省科技进步一等奖。

承担课题

1. 国家自然科学基金面上项目，直链淀粉-多酚复合物基抗性淀粉的构建与其对肠道菌群的调节机制（31972026），58万元，2020.01~2023.12.

2. 国家自然科学基金青年基金，基于聚乙二醇梯度沉淀直链糊精的分级规律与机理研究(31601425)，20万元，2017.01~20.19.12。

3. 江西省自然科学基金青年基金，纳米抑菌剂ZnO-直链淀粉杂化粒子的构建与其在淀粉膜的迁移行为（20192BAB214025），2019.01~2021.12.

4. 江西海旺农业发展有限公司，铁皮石斛产品的开发，20万，主持，2020.07~2021.07.

5. 江西金农米业集团有限公司，大米淀粉脂肪代用品技术和产品开发，5万，主持，2018.12~2019.12。

论文专著

以第一作者或通讯作者发表的论文：

1. Xiuting Hu, Zhaohuang Huang, Zhilu Zeng, Chong Deng, Shunjing Luo*, Chengmei Liu*. Improving resistance of crystallized starch by narrowing molecular weight distribution [J]. Food Hydrocolloids, 2020, 103, 105641.

2. Shunjing Luo, Zhilu Zeng, Yaxin Mei, Kechou Huang, Jianyong Wu, Chengmei Liu, Xiuting Hu*. Improving ordered arrangement of the short-chain amylose-lipid complex by narrowing molecular weight distribution of short-chain amylose [J]. Carbohydrate Polymers, 2020, 240: 116359.

3. Zhaohua Huang, Baozhong Guo, Chong Deng, Shunjing Luo, Chengmei Liu, Xiuting Hu*. Stabilization of peanut butter by rice bran wax [J]. Journal of Food Science, 2020, 85: 1793-1798.

4. Xiuting Hu, Liping Song, Yuqi Yang, Zhengyu Jin, Ming Miao. Synthesis and in-vitro fecal fermentation of potential prebiotic -glucooligosaccharides using microbial glucansucrase [J]. Food & Function, 2020, 11, 1672-1683.

5. Yu Wang, Zhaohua Huang, Zijun Liu, Shunjing Luo, Chengmei Liu, Xiuting Hu*. Preparation and characterization of octenyl succinate β-limit dextrin [J]. Carbohydrate Polymers, 2020, 229: 115527.

6. Xianbao Li, Shunjing Luo, Yaqin Hou, Yunfei Liu, Xiuting Hu*, Chengmei Liu*. Effect of triglyceride on complexation between starch and fatty acid [J]. International Journal of Biological Macromolecules, 2020, 155: 1069-1074.

7. Zhaohua Huang, Zhilu Zeng, Yifang Gao, Chengmei Liu, Jianyong Wu, Xiuting Hu*. Crystallization of short-chain amylose: Effect of the precipitant [J]. Starch - Stärke, 2019, 71, 1900007.

8. Xiuting Hu, Xue Jia, Chaohui Zhi, Zhengyu Jin, Ming Miao*. Improving properties of normal maize starch films using dual-modification: Combination treatment of debranching and hydroxypropylation [J]. International Journal of Biological Macromolecules, 2019, 130:197-202.

9. Xiuting Hu, Xue Jia, Chaohui Zhi, Zhengyu Jin, Ming Miao*. Improving the properties of starch-based antimicrobial composite films using ZnO-chitosan nanoparticles [J]. Carbohydrate Polymers, 2019, 210, 204-209.

10. Xiuting Hu *, H. Douglas Goff *. Fractionation of polysaccharides by gradient non-solvent precipitation: A review [J], Trends in Food Science & Technology, 2018, 81: 108-115.

11. Xiuting Hu, Baozhong Guo, Chengmei Liu, Xiaoyan Yan, Jun Chen, Shunjing Luo, Yunfei Liu, Haoqiang Wang, Rong Yang, Yejun Zhong, Jianyong Wu*. Modification of potato starch by using superheated steam [J]. Carbohydrate Polymers, 2018, 198, 375-384.

12. Xiuting Hu, Yu Wang, Chengmei Liu, Zhengyu Jin, and Yaoqi Tian*. 1-Butanol-hydrochloric acid hydrolysis of high-amylose maize starch [J]. Starch - Stärke, 2018, 70(5-6): 1700359.

13. Xiuting Hu, Yu Wang, Chengmei Liu, Zhengyu Jin, and Yaoqi Tian*. Dextrin-uricase conjugate: Preparation, characterization, and enzymatic properties [J]. International Journal of Biological Macromolecules, 2018, 111: 28-32.

14. Zicong Zeng, Shunjing Luo, Chengmei Liu *, Xiuting Hu *, Ersheng Gong, Jinyu Miao. Phenolic retention of brown rice after extrusion with mesophilic α-amylase [J]. Food Bioscience, 2018, 21: 8-13.

15. Zicong Zeng, Yuting Li, Rong Yang, Chengmei Liu *, Xiuting Hu *, Shunjing Luo, Ersheng Gong, Jiangping Ye. The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion [J]. Journal of Cereal Science, 2017, 74: 244-249.

16. Xiuting Hu, Chengmei Liu, Zhengyu Jin, and Yaoqi Tian*. Preparative fractionation of dextrin by gradient alcohol precipitation [J]. Separation Science and Technology, 2017, 52: 2704-2714.

17. Xiuting Hu, Yu Wang, Chengmei Liu, Zhengyu Jin, and Yaoqi Tian*. Preparative fractionation of dextrin by polyethylene glycol: Effects of initial dextrin concentration and pH [J]. Journal of Chromatography A, 2017, 1530: 226-231.

18. Xiuting Hu, Chengmei Liu, Zhengyu Jin, and Yaoqi Tian*. Fractionation of dextrin by gradient polyethylene glycol precipitation [J]. Journal of Chromatography A, 2016, 1434, 81-90.

19. Xiuting Hu, Chengmei Liu, Zhengyu Jin, and Yaoqi Tian*. Fractionation of starch hydrolysate into dextrin fractions with low dispersity by gradient alcohol precipitation [J]. Separation and Purification Technology, 2015, 151: 201-210.

20. Xiuting Hu, Hongyan Li, Benxi Wei, Xueming Xu, Zhengyu Jin*, Yaoqi Tian*. Hydrolysis process of normal rice starch by 1-butanol-hydrochloric acid [J]. Food Hydrocolloids, 2014, 41:27-32.

21. Xiuting Hu, Benxi Wei, Bao Zhang, Xueming Xu, Zhengyu Jin*, Yaoqi Tian*. Synthesis and characterization of dextrin monosuccinate [J]. Carbohydrate Polymers, 2013, 97(1): 111-115.

22. Xiuting Hu, Benxi Wei, Bao Zhang, Hongyan Li, Xueming Xu, Zhengyu Jin*, Yaoqi Tian*. Interaction between amylose and 1-butanol during 1-butanol-hydrochloric acid hydrolysis of normal rice starch [J]. International Journal of Biological Macromolecules, 2013, 61: 329-332.

23. Xiuting Hu, Benxi Wei, Hongyan Li, Chunsen Wu, Yuxiang Bai, Xueming Xu, Zhengyu Jin*, Yaoqi Tian*. Preparation of the beta-cyclodextrin-vitamin C (beta-CD-Vc) inclusion complex under high hydrostatic pressure (HHP) [J]. Carbohydrate Polymers, 2012, 90(2): 1193-1196.

24. Xiuting Hu, Xueming Xu, Zhengyu Jin*, Yaoqi Tian*, Yuxiang Bai, Zhengjun Xie. Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP) [J]. Journal of Food Engineering, 2011, 106(3): 262-266.

25. 胡秀婷，占柳菁，刘成梅，罗舜菁*.大豆分离蛋白对湿米粉储藏品质的影响[J]. 中国粮油学报，2018，33,38-42.

26. 李燕，罗舜菁，黄丽，胡秀婷*，刘成梅. 乙醇溶液逐步溶解分级直链糊精[J], 食品工业科技，2017，38: 165-172.

参编英文专著：

1. Xiuting Hu, Yaoqi. Tian (2018). Applications in Pharmaceuticals. In Z. Jin (Ed.), Cyclodextrins: Preparation and Application in Industry (pp. 109-142). World Scientific. ISBN 9789813229655

2. Shenjun Wu, Xiuting Hu, Jim-Moon Kim, Zhengyu Jin. (2013). Enzymes in preparing cyclodextrins. In Z. Jin (Ed.), Cyclodextrin Chemistry: Preparation and Application (pp. 19-81). World Scientific 978-981-4436-79-3 2013年9月出版

3. Hu X., Miao M. (2020) Starch. In: Xiao J., Sarker S., Asakawa Y. (eds) Handbook of Dietary Phytochemicals (pp. 1-45). Springer, Singapore

4. Fan Haoran, Hu Xiuting, Zhao Jianwei, Wang Jinpeng. (2018). Starch Microemulsions and Its Applications. In Z. Jin (Ed.), Functional Starch and Applications in Food (pp. 119-146). Springer. 978-981-13-1077-5