Influence of molecular structures and interactions on the functional properties and digestibility of starch in the extrusion of starch blends and starch-food gum blends

淀粉共混物和淀粉-食品口香糖共混物挤出过程中分子结构和相互作用对淀粉功能特性和消化率的影响

• 批准号: RGPIN-2017-05903
• 负责人: Ai, Yongfeng
• 金额: $ 3.35万
• 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: 2022
• 资助国家: 加拿大
• 起止时间: 2022-01-01 至 2023-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=753481
• 关键词: Influence; molecular; structures; interactions; functional

Starch plays significant roles in the quality, stability, and nutritional value of many food products, and native starch is commonly modified to achieve improved functional properties that can meet the requirements in the processing of different foods. The long-term goal of this new research program is to explore structure-function-digestibility relationships of starch under different modification and processing conditions. Among all starch modification methods, extrusion is a promising physical process that can modify starch without the use of chemical additives. Therefore, extrusion-modified starch can meet the growing demand for “clean-label” ingredients in the food industry. In order to modify starch using extrusion technology and achieve desirable functional properties and nutritional profiles, a greater understanding of the impacts of extrusion on starch molecular structures and physicochemical interactions between molecules in the extrudate is required. Within the initial phase of the program (2017-2022), the influence of extrusion on the functional properties and digestibility of starch in the extrudates from starch blends and from blends of starch and food gums will be determined using a structure-function/dynamics-mechanism approach. Research outcomes from this program will lead to a future novel strategy of using extrusion technology to produce “clean-label” starches with improved functional properties and enhanced resistant starch contents, which will have a great potential to be used as value-added food ingredients. The new knowledge and technology that will be developed from this program can be transferred to the fields of pharmaceutical, cosmetic, and material science to improve the functionality and quality of various products to benefit Canadian consumers. The research program will also provide outstanding opportunities to mentor and train highly qualified personnel (HQP) in the fields of starch chemistry and extrusion processing.

淀粉在许多食品的质量、稳定性和营养价值中起着重要作用，并且通常对天然淀粉进行改性以实现改善的功能特性，以满足不同食品加工中的要求。这项新研究计划的长期目标是探索淀粉在不同改性和加工条件下的结构-功能-消化率关系。在众多的淀粉改性方法中，挤压法是一种很有前途的物理方法，它可以在不使用化学添加剂的情况下对淀粉进行改性。因此，挤出改性淀粉可以满足食品行业对“清洁标签”成分日益增长的需求。为了利用挤压技术对淀粉进行改性并获得理想的功能特性和营养特性，需要更好地理解挤压对淀粉分子结构和挤压物中分子之间的物理化学相互作用的影响。在该计划的初始阶段（2017-2022年），将使用结构-功能/动力学-机制方法确定挤压对淀粉共混物和淀粉与食品胶共混物挤出物中淀粉的功能特性和消化率的影响。该计划的研究成果将导致未来采用挤压技术生产具有改善功能特性和增强抗性淀粉含量的“清洁标签”淀粉的新策略，这将具有作为增值食品配料的巨大潜力。从该计划中开发的新知识和技术可以转移到制药，化妆品和材料科学领域，以提高各种产品的功能和质量，使加拿大消费者受益。该研究计划还将提供优秀的机会，指导和培训淀粉化学和挤压加工领域的高素质人才（HQP）。