雷宏杰

　　 　　

一、个人基本信息

雷宏杰，男，1984年2月生，陕西澄城人，博士，教授，博士生导师。九三学社陕西省委员会委员、社中央委员会农林专委会委员。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，陕西省红枣产业体系岗位专家，陕西省食品学会理事，《中国酿造》杂志社编委。

主要从事酿酒科学与技术、益生菌发酵科学与技术、果蔬高值化加工的研究工作。承担国家自然科学基金、陕西省重点项目、校企合作项目20余项，发表SCI论文20余篇，3篇入选ESI 1%高被引论文，研究成果“红枣干燥及精深加工技术研究”荣获陕西林业科技成果奖一等奖。

二、学习工作经历

2022.01-至今，    西北农林科技大学，食品科学与工程学院，教授

2018.01-2021.12， 西北农林科技大学，食品科学与工程学院，副教授

2014.07-2017.12， 西北农林科技大学，食品科学与工程学院，讲师

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

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）

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）

陕西省重点研发计划重点产业创新链（群）：益生菌发酵食品研制与产业化示范（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（2022ZDLNY04-06）；核桃仁脱种皮工艺及装备研究开发（2018ZDXM-NY-095）

陕西省重点研发计划一般项目：开菲尔羊奶酒加工关键技术研究（2022NY-034）；液化法糜子黄酒酿造关键技术研究（2017NY-157）

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）；白河县木瓜产品开发（2019）

试验示范站科技创新与成果转化：核桃仁脱种皮技术集成与示范（2020）

校企合作项目：全营养玉米系列饮品开发研究（2023）；益生菌发酵植物蛋白饮品研发（2021）；醋泡黑豆和营养代餐粉系列产品研发（2020）；黄酒新产品研发与产品稳定性研究（2020）；牛肉营养食品系列产品研发（2019）；营养固体饮品研发（2019）；营养杂粮粉系列产品研发（2018）；黄芪深加工食品研发（2018）；水果菁华饮功能评价研究（2015）

四、主要学术论文

方向一：益生菌发酵科学与技术

以果蔬为基质，基于益生菌的生物转化作用，研究益生菌发酵对功能组分转化和风味物质形成的机制，开发益生菌发酵果蔬功能性产品。

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）

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）

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）

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, doi:10.1111/ijfs.1671

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.

  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.

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.

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.

Leyu Wang, Hexin Zhang, Hongjie Lei*. Phenolics profile, antioxidant activity and flavor volatiles of pear juice: Influence of lactic acid fermentation using three Lactobacillus strains in monoculture and binary mixture. Foods, 2022, 11, 11.

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.

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.

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：啤酒酿造科学与技术

基于外源功能成分改善啤酒酵母胁迫耐受性的研究；基于食药同源组分的功能性精酿啤酒开发。

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.

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.

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.

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.

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.

Tianlin Li, Caiyun Wu, Jianqiao Liao, Tian Jiang, Huaide Xu, Hongjie Lei*. Application of protein hydrolysates from defatted walnut meal in high-gravity brewing to improve fermentation performance of lager yeast. Applied Biochemistry and Biotechnology, 2020, 190: 360-372.

Hongjie Lei*, Li Feng, Fei Peng, Huaide Xu. Amino acid supplementations enhance the stress resistance and fermentation performance of lager yeast during high gravity fermentation. Applied Biochemistry and Biotechnology, 2019, 187: 540-555.

Hongjie Lei, Huaide Xu, Li Feng, Zhimin Yu, Haifeng Zhao, Mouming Zhao*. Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations. Journal of Bioscience and Bioengineering, 2016, 122: 583-588.

Hongjie Lei, Huipin Li, Fen Mo, Liye Zheng, Haifeng Zhao*, Mouming Zhao*. Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast. Applied Microbiology and Biotechnology, 2013, 97: 8913-8921.

Hongjie Lei, Liye Zheng, Chenxia Wang, Haifeng Zhao*, Mouming Zhao*. Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast. International Journal of Food Microbiology, 2013, 161: 76-83.

Hongjie Lei, Haifeng Zhao*, Mouming Zhao*. Proteases supplementation to high gravity worts enhances fermentation performance of brewer's yeast. Biochemical Engineering Journal, 2013, 77: 1-6.

Hongjie Lei, Haifeng Zhao*, Zhimin Yu, Mouming Zhao*. Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles. Applied Biochemistry and Biotechnology, 2012, 166: 1562-1574.

任璐, 王莹钰, 杨沫, 蔡天娇, 雷宏杰*. 啤酒高浓酿造中氨基酸对酵母发酵性能和啤酒色值的影响. 食品科学, 2018, 39(14): 119-124.

五、科研成果获奖

红枣干燥及精深加工技术研究，荣获陕西林业科技成果奖一等奖（2021-SLKJ-1-12）；桑椹酒及其深加工工艺研究，荣获商洛市科学技术三等奖（2017）

六、主要教学工作

本科生：《食品工艺学》、《食品原料学》、《食品生产综合实习》；研究生：《工程伦理》

七、承担教改项目

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

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

校级一流本科课程建设项目：食品生产综合实习

八、联系方式

通讯地址：陕西省杨凌示范区西农路22号西北农林科技大学食品学院

电子邮箱：leihongjie@nwafu.edu.cn