雷宏杰

　　 　　

一、个人基本信息

雷宏杰，博士，教授，博士生导师，新疆维吾尔自治区“天池英才”特聘专家。中国经济林协会加工利用分会秘书长，国家林草局枣工程技术研究中心技术骨干，《中国酿造》杂志社编委。

主要从事酿酒酵母环境胁迫耐受性、果蔬高值化功能化加工与副产物综合利用研究工作。

二、学习工作经历

2014.07-至今	西北农林科技大学	食品学院	教师
2010.09-2014.06	华南理工大学	食品科学专业	博士
2009.07-2010.08	珠海紫英生物科技有限公司		经理助理
2007.09-2009.06	江南大学	发酵工程专业	硕士
2003.09-2007.06	河南大学	生物工程专业	本科

三、承担科研项目

1. 国家自然科学基金：活性肽提高啤酒酵母乙醇-氧化交叉胁迫耐受性的分子机制（面上项目32172184）；关键氨基酸调控啤酒酵母适应高浓酿造环境胁迫机制的研究（青年基金31501467）

2. 国家重点研发计划子课题：核桃全生命周期油体形成代谢机理与绿色节能预处理关键技术研发（2022YFD1000103）

3. 陕西省重点研发计划：益生菌发酵食品研制与产业化示范（重点产业创新链2023-ZDLNY-32）；猕猴桃功能性食品精深加工关键技术研究与产业化示范（重点产业创新链2022ZDLNY04-06）；核桃仁脱种皮工艺及装备研究开发（重点产业创新链2018ZDXM-NY-095）；开菲尔羊奶酒加工关键技术研究（一般项目2022NY-034）；液化法糜子黄酒酿造关键技术研究（一般项目2017NY-157）

4. 杨凌示范区农业科技助力脱贫攻坚：镇安县魔芋产品开发与销售（2020-KJFP-23）；白河县木瓜产品开发（2019-FP-17）

四、主要学术论文

方向一：果蔬高值化功能化加工与副产物综合利用

基于益生菌生物转化作用的功能型果汁饮品开发；果蔬皮渣膳食纤维提取、改性与应用技术研究；核桃氧化哈败机理与控制技术研究。

1.Hexin Zhang, Caiyun Wu, Mengmeng Zhang, Mei Li, Huaide Xu, Wenge Zhao, Ting Zhang, Hongjie Lei*. Integrating widely targeted and oxylipin-targeted lipidomics unravels lipid characteristic evolution and oxidation markers in walnuts during deterioration. Food Chemistry, 2025, 466, 142197.

2.Xiaolan Jike, Caiyun Wu, Nana Yang, Wenbin Rong, Mengmeng Zhang, Ting Zhang, Hongjie Lei*.  Lactiplantibacillus plantarum encapsulated by chitosan-alginate and soy protein isolate-reducing sugars conjugate for enhanced viability. International Journal of Biological Macromolecules, 2024, 281, 136162.

3.Chengxin Wang, Caiyun Wu, Qiaomei Li, Ting Zhang, Hongjie Lei*. Bioactive compounds, volatile compounds, rheological properties and bacteriostatic activities of fig juices with oligosaccharides supplementation fermented by  Lactiplantibacillus plantarum . Food Bioscience, 2024, 61, 104621.

4.Mengmeng Zhang, Caiyun Wu, Hexin Zhang, Nana Yang, Chengxin Wang, Xiaolan Jike, Ting Zhang, Hongjie Lei*. Comparison of different drying technologies for kiwifruit pomace: Changes in physical characteristics, nutritional properties and antioxidant capacities. Food Chemistry, 2024, 451, 139497.

5.Jiayu Guo, Xiaolan Jike, Caiyun Wu, Li Liu, Chengxin Wang, Kang Xu, Bing Li, Huaide Xu*, Hongjie Lei*. Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies. Food Research International, 2024, 176, 113803.

6.Jiayu Guo, Chengxin Wang, Li Liu, Kang Xu, Bing Li, Lugang Zhang, Huaide Xu, Hongjie Lei*. Antioxidant activities and volatile compounds of Chinese cabbage sauce prepared by the combination of  Lactobacillus plantarum and functional oligosaccharides. Food Bioscience, 2023, 54, 102854.

7.Xiaobo Dong, Jing Qi, Kang Xu, Bing Li, Huaide Xu, Xiaoju Tian, Hongjie Lei*. Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry ( Lycium barbarum ) pulp. Food Bioscience, 2023, 53, 102558.

8.Chengxin Wang, Li Liu, Jiayu Guo, Xiaolan Jike, Kang Xu, Bing Li, Linwen Liu, Yu Fang, Huaide Xu, Hongjie Lei*. Phenolic profiles, antioxidant capacities and flavor volatiles in fig (Ficus carica L.) juices from five cultivars fermented by  Lactobacillus plantarum and  Lactobacillus acidophilus . International Journal of Food Science & Technology, 2023, 58, 6025-6035.

9.Caiyun Wu, Jun Wang*, Ning Liu, Xuefeng Chen, Huaide Xu, Hongjie Lei*. Phytochemical properties and antioxidant capacities of apple juice fermented by probiotics during refrigerated storage and simulated gastrointestinal digestion. Applied Biochemistry and Biotechnology, 2023,195, 6032-6049.

10.Zhaoyan Guo, Yanyao Wang, Chengxin Wang, Jiayu Guo, Xin Wang, Huaide Xu, Hongjie Lei*. Synergistic effects of combinatorial  Lactiplantibacillus  plantarum fermentation and vegetable oils supplementation on the lycopene level, antioxidant capacities and flavor volatiles of tomato pulp. Innovative Food Science & Emerging Technologies, 2022, 82, 103206.

11.Zining Wang, Yunzi Feng, Nana Yang, Tian Jiang, Huaide Xu, Hongjie Lei*. Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles. Food Chemistry, 2022, 373, 131455.（ESI高被引）

12.Jing Qi, Hao Huang, Jun Wang, Ning Liu, Xuefeng Chen, Tian Jiang, Huaide Xu, Hongjie Lei*. Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria. Food Bioscience, 2021, 43, 101264.

13.Tianlin Li, Tian Jiang, Ning Liu, Caiyun Wu, Huaide Xu, Hongjie Lei*. Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria. Food Chemistry, 2021, 339, 127859.（ESI高被引）

14.Caiyun Wu, Tianlin Li, Jing Qi, Tian Jiang, Huaide Xu, Hongjie Lei*. Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice. LWT-Food Science and Technology, 2020, 122, 109064.（ESI高被引）

15.黄豪, 周义, 陈佳慧, 雷宏杰*. 乳酸菌发酵对山楂汁理化性质、酚类物质、抗氧化性及风味的影响. 食品科学, 2022, 43: 97-106.

16.吴彩云, 张晓荣, 徐怀德, 雷宏杰*. 益生菌发酵果蔬汁生物活性成分及功能特性研究进展. 中国食品学报, 2021, 21: 323-334.

方向二：酿酒酵母环境胁迫耐受性调控研究与精酿啤酒研发

基于外源功能组分改善酵母环境胁迫耐受性的研究；基于药食同源食材的功能性精酿啤酒研发。

1.Caiyun Wu, Hexin Zhang, Nana Yang, Chengxin Wang, Mengmeng Zhang, Na Liu, Hongjie Lei*. Transcriptomics and proteomics analyses reveal the molecular mechanisms of yeast cells regulated by Phe-Cys against ethanol-oxidation cross-stress. Food Chemistry, 2025, 464, 141694.

2.Caiyun Wu, Xiaolan Jike, Nana Yang, Chengxin Wang, Hexin Zhang, Hongjie Lei*. Metabolomics reveals the regulatory mechanisms of antioxidant dipeptides enhancing the tolerance of lager yeast against ethanol stress. Journal of Agricultural and Food Chemistry, 2024, 72: 25414-25422.

3.Caiyun Wu, Hexin Zhang, Nana Yang, Na Liu, Huirong Yang, Huaide Xu, Hongjie Lei*. Antioxidant dipeptides enhance osmotic stress tolerance by regulating the yeast cell wall and membrane. Journal of Agricultural and Food Chemistry, 2024, 72: 4339-4347.

4.Caiyun Wu, Chengxin Wang, Jiayu Guo, Xiaolan Jike, Huirong Yang, Huaide Xu, Hongjie Lei*. Plant-derived antioxidant dipeptides provide lager yeast with osmotic stress tolerance for very high gravity fermentation. Food Microbiology, 2024, 117, 104396.

5.Caiyun Wu, Jiayu Guo, Haoyu Jian, Li Liu, Hexin Zhang, Nana Yang, Huaide Xu, Hongjie Lei*. Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system. Food Microbiology, 2023, 114, 104288.

6.Caiyun Wu, Li Liu, Mengmeng Zhang, Xiaolan Jike, Hexin Zhang, Nana Yang, Huirong Yang, Huaide Xu, Hongjie Lei*. Mechanisms of antioxidant dipeptides enhancing ethanol-oxidation cross-stress tolerance in lager yeast: roles of the cell wall and membrane. Journal of Agricultural and Food Chemistry, 2023, 71, 12538-12548.

7.Haoyu Jian, Luyao Gao, Zhaoyan Guo, Nana Yang, Ning Liu, Hongjie Lei*. Immobilization of lager yeast by hydrocolloids as supporting matrix for improving fermentation performance of high gravity brewing. Industrial Crops and Products, 2022, 187,115340.

8.Nana Yang, Caiyun Wu, Huirong Yang, Zhaoyan Guo, Haoyu Jian, Tian Jiang, Hongjie Lei*. Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts. Food Bioscience, 2022, 50, 102008.

五、承担教改项目

1. 校级本科生教育教学改革研究项目：基于“教产融合”的食品工艺学课程教学改革研究与实践；引入“主文献资源”实践型教学改革与探索-以《保健食品原理与功能评价》为例

2. 校级研究生教育教学改革研究项目：新工科背景下食品专业《工程伦理》课程案例库建设实践

3. 校级一流本科课程建设项目：《食品工艺学》、《食品生产综合实习》

六、联系方式

通讯地址：陕西省咸阳市杨陵区西农路22号西北农林科技大学食品学院

电子邮箱：leihongjie@nwafu.edu.cn