马铃薯主食研发对于提高马铃薯利用率、调整食物结构、改善膳食营养具有重要意义。马铃薯淀粉作为马铃薯主食主要成分之一，其糊化度大小对面团品质形成具有重要影响。团队前期研究表明，不同加工工艺生产的马铃薯全粉对面团品质的影响不同，且全粉中淀粉的糊化度不同。但不同糊化度马铃薯淀粉对面团形成的作用机制尚不明确。本项目旨在应用显微观察、流变仪等分析技术，在探明不同糊化度马铃薯淀粉颗粒结构、结晶结构和凝胶特性等基础上，采用动态流变、热机械分析等技术重点研究不同糊化度马铃薯淀粉与小麦蛋白复合面团的流变特性，热机械特性等的变化规律；同时采用激光共聚焦显微、傅立叶变换红外光谱等技术研究复合面团中淀粉与蛋白的分子分布、交联方式及小麦蛋白二级结构的变化。揭示不同糊化度马铃薯淀粉与小麦蛋白的分子互作机制，阐明马铃薯淀粉糊化度影响面团形成的分子基础，为提高马铃薯面制主食产品加工品质提供技术支持和理论依据。

The research and development of potato staple food is important for the utilization of potatoes, adjustment of food structure, and improvement of dietary nutrition. As a main ingredient of potato staple food, the degree of potato starch gelatinization has important influence on dough quality formation. Former researches of our team showed that potato granules from different processing technology has a different effect on dough quality and the degree of starch gelatinization in potato granules is of great difference. But the mechanism the degree of gelatinization of potato starch on dough formation is not clear. Firstly, using microscopy and rheometer to verify the particle structures, crystal structures and gel properties of potato starches with different degree of gelatinization. Then, the rheological properties, mechanical properties of composite dough systems with wheat gluten and pre-gelatinized potato starch were studied using dynamic rheological and mechanical thermal analysis. Meanwhile, the changes in molecular distribution, cross-linking of starch and protein and the changes of wheat protein structure in composite dough systems were analyzed by confocal laser scanning microscope and fourier transform infrared spectrometer. All results above will contribute to reveal the molecular interaction mechanism of wheat protein and potato starch with different degree of gelatinization, clarify the molecular basis of potato starch during the process of dough formation, and provide technical support and theoretical basis of potato flour staple products.