基于C-13 SSNMR谱学的淀粉有序结构及其对消化性影响机制的研究

淀粉基产品加工和储藏过程中螺旋有序结构变化直接影响淀粉颗粒的抗酸、酶解能力，决定淀粉的消化性能。目前，利用C-13的SSNMR技术定性、定量研究淀粉螺旋有序结构已经成为一种典型方法，但由于分辨率不高、采谱时间较长等因素制约了其在表征淀粉糊化和老化过程中螺旋有序结构变化方面的在线研究。本项目拟构建基于顺磁掺杂技术的SSNMR新方法，快速、定性、定量研究淀粉螺旋有序结构。通过多探针联用、变温等SSNMR新方法和其他表征手段联用，在线研究淀粉糊化老化过程中螺旋有序结构变化规律。通过建立其与消化性能之间的联系，阐释淀粉糊化老化过程对消化性能的影响机制。本项目的开展将拓展淀粉螺旋有序结构的表征方法，为实现慢消化配方食品功能化和储藏功能调控提供必要的理论依据，具有重要的理论意义和应用价值。

The changes of helical order structure in process and storage of starch-based foods directly governs the susceptibility of starch granular to acidity and enzymic hydrolysis, which determines the digestibility of starch. At present，using C-13 SSNMR spectroscopy to study the helical order of starch is a representative method. However, the in situ SSNMR research aiming at the changes of multi-scale structure（helical order, lamellar, etc.）in gelatinization and retrogradation process hindered by various factors（like lower resolution, longer spectra acquisition time, etc.）. This proposal is focused on developing a new SSNMR approach for rapidly, qualitatively and quantitatively determining the helical order structure of starch based on paramagnetic doping techniques. By applying SSNMR new method (multi-probe，variable-temperature, etc. ) and combining with the other characterization, detailed in situ helical order structure information in gelatinization and retrogradation process of starch will be obtained. After establishing a correlation between helical order structure and digestibility of starch, the effect mechanism of starch digestibility involved in the gelatinization and retrogradation process can be illustrated. This project is expected to expand methods for extracting the helical order structure of starch, provide theoretical basis for functional adjusting of slowly digestible food formula and storage, which are of great research significance and applied value.