低水分颗粒状粮油原料中主要组分在脉冲电场中的行为及变化机理

脉冲电场(PEF)在食品工业的应用研究已有超过40年的历史，主要集中于液体食品类连续体系的杀菌和酶钝化，较多注重作用效果。PEF的作用本质是给与被处理物质持续电击，能量集聚到一定程度势必导致物质结构变化、物质内分子重排或引发物质间分子的相互作用。本项目首次以低水分、颗粒状粮油原料为目标，采用不同结构和性质的PEF，在对由不同分子大小的碳水化合物、蛋白质(肽)、脂肪酸(不同链长)和油脂单组分或混合物构建的模拟食品经PEF作用后分子大小、理化性质、结构性质、功能性质等变化情况进行研究的基础上，将PEF应用于真实的低水分颗粒状粮油原料体系，结合代谢组学研究方法和现代仪器手段对整体食品组分功能性质、结构性质等变化进行分析，拟提出PEF对低水分、颗粒状粮油原料主要组分的作用规律和作用机理以及PEF能量输入的计算方法，为PEF用于低水分、颗粒状粮油原料预处理、仓储和在线加工提供理论基础。

Pulsed electric fields (PEF) have passed over 40 years since they appeared in the food industry and the reproted endeavours were focused on the efficacy of pasturization and/or enzyme inactivation for liquid foods which are in continuous phases. The nature of the function of PEF is that the subjected materials are shocked by electric power and when the accumulated energy is big enough, changes in structures, arragement of inner molecules, or interactions between molecules take place. By applying PEFs with different profiles and sturctures to model food systems constructed with carbohydrates, proteins (peptides), fatty acids (saturated and/or unsaturated) and food oils and fats with various molecular sizes and single components or mixtures, changes in the sizes of molecuels, physical and chemical properties, functional features, and structural profiles are to be investigated. And based on the consequences of the models, the PEFs were exploited in the real low moisture and granular cereal and oil material systems. Combination of modern analytical techaniques and metabolomics methodology will be introduced to analyze the changes in functional properties and structures happening in the real systems. When the programe is finished, the computing method to calculate the energy from PEF into low moisture and granular cereal and oil material systems, patterns and mechanisms of principal interactions between ingredients could be represented. And it will be helpful theoretically for the PET application in pretreatment, storage and processing of low moisture and granular cereal and oil material.