Biopolymers interactions, and their structure-controlling role in food

生物聚合物相互作用及其在食品中的结构控制作用

• 批准号: 341731-2008
• 负责人: Nickerson, Michael
• 金额: $ 1.91万
• 依托单位: University of Saskatchewan
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2013
• 资助国家: 加拿大
• 起止时间: 2013-01-01 至 2014-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=527438
• 关键词: Biopolymers; interactions; their; structure; controlling

The long-term strategy for this new research program is to better understand the interactions between food-grade plant proteins and polysaccharides, and their structure-controlling role as food ingredients. Protein-polysaccharide interactions play significant roles in controlling structure, texture and stability in food systems, coatings and packaging materials. In order to control these interactions to give desired functionality (e.g., gel/film-forming, emulsifying, foaming, etc.), a greater understanding of the factors affecting these interactions is required. Within the initial phase of the program (2008-2013), mechanisms associated with protein-polysaccharide interactions will be studied under conditions driven by attractive forces, their assembly into larger structures, and their subsequent influence on the flow behaviour (viscosity) or gelling abilities in model food systems. Outcomes from this program could lead to improved functionality of plant proteins, and greater utilization as ingredients for food. Fundamental knowledge gained as part of this program could also be transitioned into the pharmaceutical, cosmetic and biomedical arenas for controlled delivery applications. Canadian consumers, along with food, biomedical and biomaterial industries are expected to benefit directly from this research. Advanced HQP training within this program will provide trainees with extensive fundamental knowledge of food proteins and advanced instruments used to study them; preparing HQP for careers in academia, government or the food industry.

这项新研究计划的长期战略是更好地了解食品级植物蛋白和多糖之间的相互作用，以及它们作为食品成分的结构控制作用。蛋白质-多糖相互作用在控制食品体系、涂料和包装材料的结构、质地和稳定性方面发挥着重要作用。为了控制这些相互作用以获得所需的功能（例如，凝胶/成膜，乳化，发泡等），需要对影响这些相互作用的因素有更深入的了解。在项目的初始阶段（2008-2013），蛋白质-多糖相互作用的相关机制将在引力驱动的条件下进行研究，它们组装成更大的结构，以及它们对模型食品系统中的流动行为（粘度）或胶凝能力的后续影响。这个项目的结果可能会改善植物蛋白的功能，并提高作为食品成分的利用率。作为该计划的一部分获得的基础知识也可以过渡到制药，化妆品和生物医学领域的控制输送应用。加拿大消费者以及食品、生物医学和生物材料行业预计将从这项研究中直接受益。该项目中的高级HQP培训将为受训者提供广泛的食品蛋白质基础知识和用于研究它们的先进仪器；为学术界、政府或食品行业的职业生涯做好HQP准备。