【作者】 李洪岩； 王静； 孙宝国；

【Author】 Li Hongyan;Wang Jing;Sun Baoguo;School of Food and Health,Beijing Technology and Business University;

【机构】 北京工商大学食品与健康学院；

【摘要】 谷物事关国计民生和粮食安全,在我国居民膳食结构中具有基础性和框架性的地位。然而谷物品质形成机理不清、调控技术缺乏等关键科学问题已成为限制当前谷物加工与产业发展的关键瓶颈。本研究全面解析了淀粉分子精细结构及其与质构特性的构效关系,阐明了谷物热加工过程口感品质形成的物质基础;基于谷物口感形成机制,围绕加工工艺对谷物口感影响从分子水平深入剖析,运用组分互作、相转变、超声/酶协同作用等技术原理对谷物口感品质进行定向改性,创新了谷物口感品质的调控路径;针对谷物营养化水平低的问题,从谷物功能成分构效机制、稳态化互作等层面探明了功能因子保留与强化机理,提高了谷物功能成分的稳定性和利用率。研究对于"风味+健康"双导向的谷物加工产业转型以及主食产业高值化发展具有重要理论和应用价值。更多还原

【Abstract】 Staple food is crucial to the national economy and people’s livelihood and it occupies a fundamental and framework status in people’s dietary patterns in China.However,the mechanisms for the formation of grain quality and the lack of quality control are significantly restricting the grain industry developments.The current research clarified the relations between starch structure and grain textural property and uncovered the materials basis for the formation of grain quality during thermal processing;explained the effects of processing on grain quality and modified grain quality by utilizing the principles in terms of interaction between components,phase transition,ultrasonic assisted cellulase hydrolysis;exposed the bioactive retention and fortified principle from the aspects of relations between structure and function,stable interaction between components and improved the stability and utilization of cereal bioactive components.Researches could supply the fundamental theory and application values for "sensory and health" oriented transition of grain processing industry and high-valued development of staple foods.更多还原