全麦体系中膳食纤维-阿魏酸协同效应介导谷蛋白大聚体（GMP）“解聚-重聚”的分子机制研究

全麦体系中，膳食纤维含量高导致的可食性差是限制全谷物食品开发利用的主要因素，但是麦麸膳食纤维及其他化学物质如何介导面筋网络形成的分子机制尚无定论。麦谷蛋白大聚体（GMP）是决定面团弹性和强度的主要蛋白质，面筋网络形成过程伴随了GMP“解聚-重聚”过程，麦麸如何介导GMP“解聚-重聚”的分子机制尚无报道。本课题拟以全麦模拟及真实体系为研究对象，探究膳食纤维及麦麸中酚酸类物质阿魏酸对GMP解聚度和重聚度、亚基及巯基/二硫键交换反应的影响；基于GMP的分子量分布、链结构中的分形维数、链构象、链尺寸和形貌、微观及空间结构表征，阐释GMP聚集态变化规律；利用分子模拟法解析“膳食纤维-阿魏酸-GMP”之间的分子互作机制；进而基于蛋白质折叠理论，构建GMP“解聚-重聚”动力学模型，从而全面揭示膳食纤维-阿魏酸协同效应介导GMP“解聚-重聚”分子机制。本项目可以为全谷物的进一步发展提供理论支持。

In the whole wheat system, the high dietary fiber content limits the development of whole grain foods. However, the mechanism of dietary fiber affecting the gluten network is still not known. The gluten macropolyer (GMP) is the most important protein affecting the gluten network and the gluten formation includes the “depolymerization-repolymerization” of GMP. However, how dietary fiber affecting the “depolymerization-repolymerization” of GMP is still not known. Therefore, the model and real systems of whole wheat is built in this study. Effects of reaction between the dietary fiber and ferulic acid on the subunits of GMP and SH/SS exchange and SH oxidation are studied. The molecular chain structure and aggregated structure of GMP are analyzed based on the molecular size and distribution, fractal dimensions, conformation, size and topography, microstructure, and spatial structures. Meanwhile, the interaction mechanism among dietary fiber, ferulic acid, and gluten are investigated based on the molecular simulation method. Moreover, the dynamical model of the “depolymerization-repolymerization” of GMP is established based on the protein folding theory. Based on these studies, effects of reactions between dietary fiber and ferulic acid on the “depolymerization-repolymerization” of GMP in the whole wheat system will be fully illuminated. This project will provide the theoretical support for the process and development of whole grain foods.