姓名：木泰华

性别：男

学历：博士研究生

职称：研究员

工作单位：中国农业科学院

教育情况：

1990/04-1991/03：日本东京水产大学食品生产学专业，研究生；

1991/04-1994/03 日本东京水产大学食品生产学专业，工学硕士； 1994/04-1998/03：日本东京农工大学生物资源利用学专业，农学博士。

工作经历：

1987/09-1988/07：北京联合大学经济管理学院商业经济系食品科学实验室，助理；

1998/04-1999/08：日本国立宇都宫大学农学部食品生物化学研究室，国际研究员；

1999/09-2001/10：法国Montpellier第二大学食品科学与生物技术研究室，博士后；

2002/09-2003/07：荷兰Wageningen大学食品化学研究室，博士后；

2003/09-至今：中国农业科学院农产品研究所食品化学与营养学学科带头人，博士生导师，研究员，中国农业科学院二级杰出人才，薯类加工创新团队首席科学家，农业部现代农业产业技术体系甘薯加工与综合利用岗位科学家。

所受奖项：

第十五届中国专利奖优秀奖；中国农业科学院科学技术成果奖二等奖；中国粮油学会科学技术奖二等奖；中国商业联合会科学技术奖一等奖；中国食品科学技术学会技术发明奖一等奖。

主要研究方向：

长期从事薯类深加工与综合利用、食品超高压加工技术、食品化学与营养等方面的研究工作，主要研究方向：薯类加工适宜性评价与专用品种筛选；薯类淀粉及其衍生产品加工；薯类加工副产物综合利用；膳食纤维、蛋白、多肽、果胶、多酚等功效成分提取及作用机制；薯类主食产品加工工艺及质量控制；薯类休闲食品加工工艺及质量控制；超高压技术在薯类加工中的应用。

代表性著作：

（一）代表性论文

1. Miao Zhang, Tai-Hua Mu, Yan-Bo Wang, Min-Jie Sun. Evaluation of free radical scavenging activities of sweet potato protein and its hydrolysates as affected by single and combination of enzyme systems. International Journal of Food Science and Technology, 2012, 47: 696–702.

2. Min-Jie Sun, Tai-Hua Mu, Miao Zhang. Nutritional assessment of Chinese sweet potato protein and effect of heat processing on digestibility. Journal of food composition and analysis, 2012, 26: 104-110.

3. Miao Zhang, Tai-Hua Mu, Min-Jie Sun. Sweet potato (Ipomoea Batatas L.) protein hydrolysates: Antioxidant activity and protective effects on oxidative DNA damage. International Journal of Food Science and Technology, 2012, 47(11): 2304-2310.

4. Lawrence A. Arogundade, Tai-Hua Mu. Influence of oxidative browning inhibitors and isolation techniques on sweet potato protein recovery and composition. Food Chemistry, 2012, 134: 1374-1384.

5. Lawrence A. Arogundade, Tai-Hua Mu, Mar?a C. Añón. Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure.Food Research International, 2012, 49: 216-225.

6. Peng-Gao Li, Tai-Hua Mu. Recovery of Sporamin from Naturally Fermented Sweet Potato Starch Slurry by Foam Fractionation. International Journal of Food Science and Technology, 2012, 47(9): 1889-1895.

7. Fu-Ming Deng, Tai-Hua Mu. Composition, structure, and physicochemical properties of sweet potato starches isolated by sour liquid processing and centrifugation. Starch-Stärke, 2012, 00: 1-10.

8. Oluwaseyi Kemi Abegunde, Tai-Hua Mu, Jing-Wang Chen, Fu-Ming Deng. Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry. Food Hydrocolloids, 2013, 33: 169-177.

9. Tai-Hua Mu, Oluwaseyi K. Abegunde, Hong-Nan Sun, Fu-Ming Deng, Miao Zhang. Physicochemical characterization of enzymatically hydrolysed heat treated granular starches. Starch-Stärke,2013, 00, 1–9.

10. Nasir Mehmood Khan, Tai-Hua Mu. The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion. Food Hydrocolloids, 2014, 35, 209-216.

11. Xing-Li Liu, Tai-Hua Mu, Hong-Nan Sun, Miao Zhang, Jing-Wang Chen. Optimization of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology. Food Chemistry, 2013, 3 (141): 3034–3041.

12. Peng-Gao Li, Tai-Hua Mu, Le Deng. Anti-cancer effects of sweet potato protein on human colorectal cancer cells. World Journal of Gastroenterology, 2013 19(21): 3300-3308

13. Hong-Nan Sun, Tai-Hua Mu*, Li-Sha Xi, Miao Zhang, Jing-Wang Chen. Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods. Food Chemistry, 2014, 156: 380-389.

14. Hong-Nan Sun, Tai-Hua Mu*, Xing-Li Liu, Miao Zhang, Jing-Wang Chen.Purple sweet potato (Ipomoea batatas L.) anthocyanins: preventive effect on acute and sub-acute alcoholic liver damage and dealcoholic effect. Journal of Agricultural and Food Chemistry, 2014, 62: 2364-2373.

15.Miao Zhang, Tai-Hua Mu*, Min-Jie Sun. Purification and identification of antioxidant peptides from sweet potato protein hydrolysates by Alcalase. Journal of Functional Foods. 2014, 7: 191-200

16. Minjie Sun, Taihua Mu*, Hongnan Sun, Miao Zhang. Digestibility and Structural Properties of Thermal and High Hydrostatic Pressure Treated Sweet Potato (Ipomoea batatas L.) Protein. Plant foods for human nutrition. 2014, 69(3): 270-275.

17. Tai-Hua Mu*, Ying Liu, Miao Zhang, Hong-Nan Sun  . Protein Recovery from Sweet Potato Starch Wastewater by Foam Separation. Separation Science and Technology. 2014, 49: 2255-2260.

18. Nasir Mehmood Khan, Tai-Hua Mu*, Farman Ali, Lawrence A. Arogundade, Zia Ullah Khan, Miao Zhang, Shujaat Ahmad, Hong-Nan Sun.    Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system. Food Chemistry, 2015,169 : 448–454.

19. Hongnan Sun, Taihua Mu*, Lisha Xi, and Zhen Song . Effects of Domestic Cooking Methods on Polyphenols and Antioxidant Activity of Sweet Potato Leaves. Journal of Agricultural and Food Chemistry. 2014, 62, 8982–8989.

20. Lisha Xi, Taihua Mu*, Hongnan Sun. Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins   . Food Chemistry. 2015, 172, 166-174.

21. Mengmei Ma, Taihua Mu*, Hongnan Sun, Miao Zhang, Jingwang Chen, Zhibin Yan . Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin (Cuminumcyminum L.). Food Chemistry. 2015, 179, 270-277.

22. Mengmei Ma, Taihua Mu*. Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure    . Carbohydrate Polymers. 2016, 136, 87-94.

23. Lawrence A. Arogundade, Tai-Hua Mu*, Temilade F. Akinhanmi. Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate. LWT - Food Science and Technology. 2016, 69: 400–408.

24.Mengmei Ma,Taihua Mu*. Anti-diabetic effects of soluble and insoluble dietary fibre from deoiled cumin in low-dose streptozotocin and high glucose-fat diet-induced type 2 diabetic rats. Journal of Functional Foods. 2016, 25, 186-196.

25.Xiao-yan Peng, Tai-hua Mu*, Miao Zhang, Hong-nan Sun, Jing-wang Chen, Ming Yu. Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin.  Food Hydrocolloids. 2016, 60, 161-169.

26.Miao Zhang, Tai-Hua Mu*. Optimization of antioxidant hydrolysates production from sweet potato protein and effect of in vitro gastrointestinal digestion. International Journal of Food Science and Technology. 2016, 51: 1844-1850.

（二）代表性著作

1.《甘薯蛋白的营养及抗癌作用初探》，2010年，北京：中国物资出版社；

2. 《甘薯颗粒全粉生产及其配套技术》，2012年，北京：中国财富出版社；

3. 《甘薯蛋白及其酶解肽的营养代谢与生物活性》，2013年，北京：科学出版社；

4. 《甘薯深加工技术》，2014年，北京：科学出版社；

5. Potatoes: Production, Consumption and Health Benefits. Chapter 9. Sweet Potato: Health Benefits, Production and Utilization in China. Agriculture Issues and Policies, ISBN: 978-1-62100-714-2.

6. Tropical Roots and Tubers. Wiley Blackwell, ISBN: 9781118992692.

7. Potato Staple Food Processing Technology. Springer, ISBN: 978-981-10-2833-5.