个人简介
张涛，博士，江南大学食品科学与技术国家重点实验室教授。本人多年来一直从事碳水化合物包括功能性多糖（如植物多糖、菊糖、果聚糖等）、低聚糖（低聚果糖、低聚半乳糖、双果糖酐等）和单糖稀有糖（D-塔格糖、D-阿洛酮糖等）、功能性氨基酸的研究，擅长功能性糖、糖醇、氨基酸产生菌株的选育、生物催化及催化剂的活力改善等基础和应用研究，研究成果获得了山东省科技进步一等奖（低聚半乳糖、低聚果糖、低聚异麦芽糖生物加工关键技术及产业化，2012年）、教育部科技进步二等奖（糖质资源高值化绿色利用关键技术及应用，2012年）、中国石油与化学工业联合会科学技术进步二等奖（菊糖资源生物利用关键技术，2014年）、中国食品工业协会科学技术进步奖二等奖（功能性配料的研制与应用，2003 年）等科研奖励。主持并参与多项国家及省部级项目、多项校企合作科研项目的技术开发与产业化，如低聚果糖、低聚半乳糖、菊糖、阿洛酮糖、伽玛氨基丁酸、瓜氨酸、鸟氨酸等。近几年来在相关领域发表SCI论文100余篇，申请国家发明专利50余项，10余项获得授权。
研究领域
一直从事碳水化合物包括功能性多糖（如植物多糖、菊糖、果聚糖等）、低聚糖（低聚果糖、低聚半乳糖、双果糖酐等）和单糖稀有糖（D-塔格糖、D-阿洛酮糖等）、功能性氨基酸的研究，擅长功能性糖、糖醇、氨基酸产生菌株的选育、生物催化及催化剂的活力改善等基础和应用研究
近期论文
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1、 Qing Meng, Tao Zhang, Bo Jiang, Wanmeng Mu, Ming Miao. Advances in applications, metabolism, and biotechnological production of L-xylulose. Applied Microbiology and Biotechnology, 2016, 100(2):535-540.
2、 Kai Huang, Wanmeng Mu, Tao Zhang, Bo Jiang, Ming Miao. Cloning, expression, and characterization of a thermalstable L-arginase from Geobacillus thermodenitrificans NG80-2 for L-ornithine production. Biotechnology and Applied Biochemistry. 2016, 63(3), 391-397.
3、 Runjing Li, Tao Zhang*, Bo Jiang, Wanmeng Mu and Ming Miao. Purification and characterization of an intracellular levansucrase derived from Bacillus methylotrophicus SK 21.002. Biotechnology and Applied Biochemistry, 2015, 62 (6):815-822.
4、 Tao Zhang, Ying Tian, Bo Jiang, Ming Miao, Wanmeng Mu. Purification, preliminary structural characterization and in vitro antioxidant activity of polysaccharides from Acanthus ilicifolius. LWT-Food Science and Technology, 2014, 56, 9-14.
5、 Yujie Guo, Tao Zhang, Ming Miao, Wanmeng Mu. The effects of an antioxidative pentapeptide derived from chickpea protein hydrolysates on oxidative stress in Caco-2 and HT-29 cell lines. Journal of Functional Foods. 2014, 7, 719-726.
6、 Tao Zhang, Runjing Li, Haobing Qian, Wanmeng Mu, Ming Miao, Bo Jiang. Biosynthesis of levan by levansucrase from Bacillus methylotrophicus SK 21.002. Carbohydrate Polymers. 2014, 101, 975-981.
7、 Tao Zhang, Yujie Guo, Hao Zhang, Wanmeng Mu, Ming Miao, Bo Jiang. Arginase from Bacillus thuringiensis SK 20.001: Purification, characteristics, and implications for L-ornithine biosynthesis. Process Biochemistry. 2013, 48 (4), 663-668.
8、 Tao Zhang, Chengbo Yang, Prithy Rupa, Bo Jiang, Yoshinori Mine. Inhibitory effects of Quillaja saponin on IgE-mediated degranulation of rat basophilic leukemia RBL-2H3 Cells. Journal of Functional Foods. 2012, 4, 864-871.
9、 Tao Zhang, Bo Jiang, Ming Miao, Wanmeng Mu, Yanhong Li. Combined effects of high-pressure and enzymatic treatments on the hydrolysis of chickpea protein isolates and antioxidant activity of the hydrolysates. Food Chemistry. 2012, 135, 904-912.
10、 Zhang, T., Li Y., Jiang, B., & Miao, M. Purification and characterisation of a new antioxidant peptide from chickpea (Cicer arietium L.) protein hydrolysates. Food Chemistry. 2011, 128, 28-33.
11、 Zhang, T., Jiang, B., Mu W. M. & Wang, Z. Emulsifying properties of chickpea protein isolates: influence of pH and NaCl. Food Hydrocolloids. 2009, 23, 146-152.
12、 Wokadala Obiro, Tao Zhang, Bo Jiang. The nutraceutical role of the Phaseolus Vulgaris α-amylase inhibitor. British Journal of Nutrition. 2008, 100, 1-12.
13、 Li, Y. H., Jiang, B., Zhang, T., Mu, W. M., Liu,J. Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH). Food Chem. 2008，106，444-450.
14、Zhang, T., Jiang, B. & Wang, Z. Gelation properties of chickpea protein isolates. Food Hydrocolloids. 2007, 21, 280-286.
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