小麦谷蛋白是小麦面粉的主要蛋白之一。课题组研究发现，小麦谷蛋白明显抑制小麦淀粉回生。本项目拟通过多次回生法制备分子量分布范围极窄的小麦直/支链淀粉；通过沸石柱层析、凝胶色谱层析等方法分离纯化麦谷蛋白组分；使小麦直/支链淀粉分别与麦谷蛋白组分相互作用，测定淀粉回生率，确定麦谷蛋白中抑制淀粉回生的组分及与蛋白反应的淀粉类别；通过对比混合蛋白前后淀粉的红外、核磁、X-射线衍射、显微图谱、原子力图像以及圆二色谱等，分析在回生过程中麦谷蛋白分子一、二、三级结构变化、二硫键产生情况及其与淀粉相互作用的可能方式；采用Avrami方程、固液平衡理论研究麦谷蛋白中抑制小麦淀粉回生组分对淀粉回生成核方式、动力学及热力学的作用，验证二者相互作用的方式，阐明麦谷蛋白抑制小麦淀粉回生的机制。项目的完成将为提高我国面制食品品质、增强市场竞争力提供基础理论支持，为探索新的抑制面食品回生技术和方法提供基础数据。

Glutelin is one of the main proteins in wheat flour. Our research group finds that wheat glutelin retarding the retrogradation of wheat starch recently. This project is to obtain amylose and amylopectin with especially narrow molecular weight distribution of wheat starch by repeatedly retrogradation method. The components of wheat glutelin will be isolated by zeolite column chromatography, SDS-PAGE, methods. The interaction of amylose and amylopectin with different components of glutelin will be carried out by gelatinization, retrogradation of glutelin with wheat amylose, amylopectin, and the retrogradation yield of starch will obtained at the same time. The components of glutelin retarding the starch retrogradation and the category of starch will be determined too. As compared to the IR, X-ray diffraction, NMR, micrograph, AFM images and circular dichroism spectrum etc during retrogradation, the interaction of glutelin and starch is investigated by the analysis of molecular surface and the change of one, two, three level structure of glutelin and the generation of disulfide bond. The correctness will be confirmed by the effects of glutelin addition on the dynamic and thermodynamic parameters, nucleation mode related to retrogradation process according to Avrami equation and solid-liquid equilibrium theory. The mechanism of glutelin retarding the retrogradation of wheat amylose and amylopectin will be illustrated finally. The achievements will provide theoretical support for the enhancement of food quality, strengthening the market competitiveness. It provides basic data for the exploration of starch retrogradation technology and methods.