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: 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=753512
• 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特性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，这些蛋白质中的一些已被证明对于生产可用作生物活性载体系统的纳米和微粒有价值。但是，在这里，缺乏对分子构象和相互作用的洞察力，这阻碍了具有特定特性和封装潜力的颗粒的靶向设计。从长远来看，乔伊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田间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，这些功能如何影响成分选择和加工参数，（II）通过哪些分子结构和固定型谷物的结构构成谷物的组合，以及谷物的组成型，以及谷物的组成量，以及对谷物的组合的组合，并将 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.学生将接受不同的互补技术培训，这些技术将需要在构建预测模型之前对数据进行系统的比较（有关麸质功能与谷物产品质量的质量，以及粒子生产参数与最终粒子特性和性能）。这项工作的最终技术目的是（i）（i）高质量，干净的谷物产品（例如，无麸质和全麦产品）的针对性设计，以及（ii）基于谷物蛋白质的递送系统，用于强化和质量改进各种食品。