Analysis of relationship between structure and function in food and its application to food processin

该项目旨在通过物理和物理化学程序开发新的和综合的方法来理解食品的特性和功能，并将该方法系统化，超越基于对食品成分的化学，生物化学和营养学理解的传统食品研究概念。该项目包括的主题可以分为以下六组：1。为了将食品的分子结构与其功能联系起来，人们研究了利用多不饱和脂肪酸的微胶囊化来延缓其自氧化变质，糖与阳离子之间相互作用的色谱分析，以及利用微生物来改善食品的可消化性和功能性。2.为了阐明水的状态、溶液结构及其与食品性质的关系，已经用NMR、DSC等对食品材料进行了仪器分析，以及状态和结构对食品性质的影响 关于我们 已经被研究过了。3.采用动态光散射和动态粘弹性等物理化学方法测定了食品凝胶的结构，并讨论了其对凝胶化特性、动力学特性和聚合物聚集的影响。4.从分散结构及其对食品性质和功能的影响角度，研究了多孔材料的内部结构、冻融过程中的成分变化、食品生产设备上污垢的粘附和清洗、环状多糖与多不饱和脂肪酸形成复合物抑制多不饱和脂肪酸自氧化等。5.为了开发合理的生产工艺，以改变食品结构，控制食品的性质和功能，人们对乳化、高压处理和热熔融过程中发生的现象有了深入的了解。6.为了控制食品质量，开展了食品质量变化的动力学研究，并开发了AP-PCR方法用于食品微生物污染的检测。综合各学科的研究成果，将有助于我们建立新的食品研究方法。少

This project has intended to develop the novel and integrated methodology for understanding of food properties and functions through physical and physicochemical procedures, and to systematize the methodology beyond the conventional concepts of food study based on chemical, biochemical and nutritional understanding of food ingredients. The subjects included in the project can be categorized into the following six groups : 1. To correlate molecular structure of food to its function, retardation of autoxidative deterioration of polyunsaturated fatty acids by their encapsulation, chromatographic analysis of interaction between saccharide and cation, and improvement of food preservability and functionality by the aid of microorganisms have been investigated. 2. To elucidate the state of water, solution structure and their relation to food property, instrumental analyses of food materials have been performed with NMR, DSC etc., and the effects of the state and structure on food properties h … More ave been studied. 3. Structure of food gels has been measured by physicochemical procedures such as dynamic light scattering and dynamic viscoelasticity, and its effects on gelatinization property, kinetic property, and polymer aggregation have been discussed. 4. In terms of dispersion structure and its effects on food property and function, inner structure of cellular material, change in components during freezing and thawing, adhesion of dirt on food manufacturing equipments and its cleaning, and suppression of autoxidation of polyunsaturated fatty acid by complex formation with looped polysaccharides have been studied. 5. To develop the reasonable manufacturing processes for converting food structure and controlling the food property and function, phenomena occurring during emulsification, high pressure treatment and thermal melting have been deeply understood. 6. To control of food quality, kinetic study on conversion of food quality and development of diagnosing microbial contamination in food by using AP-PCR method have been carried out. Integration of fruit of the subjects would enable us to establish the novel methodology for food studies. Less