Understanding the fundamental characteristic variations among starch nanoparticles from different botanical origins isolated by a combination of physical, chemical and enzymatic techniques

了解通过物理、化学和酶技术相结合分离的不同植物来源的淀粉纳米颗粒的基本特征差异

• 批准号: RGPIN-2018-06158
• 负责人: Vasanthan, Thavaratnam
• 金额: $ 3.42万
• 依托单位: University of Alberta
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=689609
• 关键词: Understanding; fundamental; characteristic; variations; among

Our research is both basic and applied in nature, focusing on grain carbohydrates isolated from cereals like wheat and barley, and pulses like peas and lentils. Funds received from NSERC-Discovery program have been dedicated mostly toward starch research. Starch occurs in the form of granules in cereal and pulse grains, as well as in most tubers and roots. Our research has focused on better understanding how starches isolated from different plants vary in their characteristics. We study not only their native state, but also the many modified forms that are currently used in the food industry. We have helped to understand how starch structure, both at granular and molecular level, relates to its characteristics and possible functions in food. Over the past seven decades, starch chemistry s smallest crystalline structures. Our proposed research is a logical extension of our ongoing starch research program on starch nanotechnology. Our long term vision is to catalogue and broaden the data base for starch nanoparticles (SNP). This means measuring and better understanding the physical, chemical & functional characteristics of SNP, in order to facilitate future novel SNP food and non-food applications. We anticipate this could help the food industry use SNP to improve both practical aspects of food processing and food quality alike. Furthermore, this research will reinforce why a nanoscale structure-function focus is superior compared to the traditional microscale, granular focus of native and modified starches. The short term objectives are to study different techniques for SNP isolation from purified native starches involving enzymes and acids. These starches will be strategically selected from diverse plant origins representing different possibilities of starch composition and type of crystal structure. Also, the purified native starches will be modified by thermal & chemical treatments, individually or in combination. Subsequently for comparison, SNP will be isolated from native & modified starches and analyzed by same techniques as for native/modified granular starches. The effect of different isolation and modification techniques on the yield and characteristics of SNP isolated from different plant origins will be established. This SNP research will foster a more effective approach to add-value to starches isolated from Canadian grains, targeting novel applications in the food & industrial markets.

我们的研究既有基础又有应用，主要集中在从小麦和大麦等谷物中分离出的谷物碳水化合物，以及豌豆和扁豆等豆类。从NSERC发现计划收到的资金主要用于淀粉研究。淀粉以颗粒形式存在于谷类和豆类谷物以及大多数块茎和根中。我们的研究重点是更好地了解从不同植物中分离出的淀粉的特性如何变化。我们不仅研究它们的天然状态，还研究目前在食品工业中使用的许多修饰形式。我们帮助了解淀粉结构，无论是在颗粒和分子水平上，如何与其特性和在食品中的可能功能相关。在过去的七十年里，淀粉化学的最小晶体结构。我们提出的研究是我们正在进行的淀粉纳米技术研究计划的逻辑延伸。我们的长期愿景是对淀粉纳米颗粒（SNP）进行分类并扩大数据库。 这意味着测量和更好地了解SNP的物理，化学和功能特性，以促进未来新的SNP食品和非食品应用。 我们预计这可以帮助食品行业使用SNP来改善食品加工和食品质量的实际方面。此外，这项研究将加强为什么纳米级的结构-功能焦点是优越的上级相比，传统的微米级，颗粒状的原生和改性淀粉的焦点。短期目标是研究从纯化的天然淀粉中分离SNP的不同技术，包括酶和酸。这些淀粉将从代表淀粉组成和晶体结构类型的不同可能性的不同植物来源中有策略地选择。此外，纯化的天然淀粉将通过单独或组合的热处理和化学处理进行改性。随后为了比较，将从天然和改性淀粉中分离SNP，并通过与天然/改性颗粒淀粉相同的技术进行分析。将建立不同分离和修饰技术对从不同植物来源分离的SNP的产量和特征的影响。这项SNP研究将促进一种更有效的方法来增加从加拿大谷物中分离出来的淀粉的价值，目标是在食品和工业市场中的新应用。