Cereal Storage Proteins: unique, intriguing and highly functional building blocks in cereal processing and beyond

谷物储存蛋白：谷物加工及其他领域独特、有趣且功能强大的构建模块

• 批准号: RGPIN-2017-05213
• 负责人: Joye, Iris
• 金额: $ 2.19万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2018
• 资助国家: 加拿大
• 起止时间: 2018-01-01 至 2019-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=654896
• 关键词: Cereal; Storage; Proteins; unique; intriguing

Despite the unique properties of cereal storage proteins which strongly influence the quality of cereal food products, the molecular determinants at the basis of the exceptional functionality of these proteins during cereal processing are still poorly understood. In addition, some of these proteins have proven valuable for producing nano- and microparticles that can be used as bioactive carrier systems. However, here again, insight into the molecular conformations and interactions is lacking, which hampers the targeted design of particles with specific properties and encapsulation potential. ***In the long-term, the research program proposed by Dr. Joye aims at determining the molecular factors responsible for cereal protein functionality and the effect of external fields on protein structure and function. The questions that will be answered by the short-term scientific objectives are***(i) Which molecular structures and interactions determine the unique functionality of wheat storage proteins (gluten) in cereal processing and how are these affected by ingredient choice and processing parameters, ***(ii) Which molecular structures and interactions are responsible for the assembly of cereal proteins into nano- and microscale structures through liquid antisolvent precipitation and how do production parameters affect these, and***(iii) Which molecular interactions are involved in the encapsulation and retention of hydrophobic and hydrophilic molecules in the cereal protein matrix of the above nano- and microscale structures.***To tackle these questions, an interdisciplinary approach is envisaged in which powerful, non-invasive techniques such as FTIR, Raman and fluorescence spectroscopy will be used. Students will be trained in different complementary techniques which will require a systematic comparison of data prior to building predictive models (both on gluten functionality vs. cereal product quality, and particle production parameters vs. final particle properties and performance). ***The ultimate technological aim of this work is the targeted design of (i) high quality, clean label cereal products (e.g., gluten-free and wholemeal products) and (ii) cereal protein-based delivery systems for fortification and quality improvement of a diverse range of food products.

尽管谷物储存蛋白的独特性质强烈影响谷物食品的质量，但在谷物加工过程中这些蛋白质的特殊功能的分子决定因素仍然知之甚少。此外，其中一些蛋白质已被证明对于生产可用作生物活性载体系统的纳米和微米颗粒很有价值。然而，同样缺乏对分子构象和相互作用的深入了解，这阻碍了具有特定性质和封装潜力的颗粒的针对性设计。 ***从长远来看，Joye 博士提出的研究计划旨在确定负责谷物蛋白质功能的分子因素以及外部场对蛋白质结构和功能的影响。短期科学目标将回答的问题是***(i)哪些分子结构和相互作用决定了谷物加工中小麦储存蛋白（麸质）的独特功能，以及成分选择和加工参数如何影响这些功能，***(ii)哪些分子结构和相互作用负责通过液体反溶剂沉淀将谷物蛋白组装成纳米和微米级结构，以及 生产参数如何影响这些，以及***(iii) 哪些分子相互作用涉及上述纳米和微米结构的谷物蛋白基质中疏水性和亲水性分子的封装和保留。***为了解决这些问题，设想了一种跨学科的方法，其中将采用强大的非侵入性技术，例如 FTIR、拉曼和荧光光谱法。 用过的。学生将接受不同补充技术的培训，这些技术需要在建立预测模型之前对数据进行系统比较（包括面筋功能与谷物产品质量，以及颗粒生产参数与最终颗粒特性和性能）。 ***这项工作的最终技术目标是有针对性地设计 (i) 高品质、清洁标签谷物产品（例如无麸质和全麦产品）和 (ii) 基于谷物蛋白的输送系统，用于强化和改善各种食品的质量。