荔枝干制过程中基于不同键合力的蛋白/多糖复合形成及其生物活性调控机制

荔枝干制加工过程中营养组分之间的相互作用影响最终产品的品质和安全。干制过程中蛋白/多糖复合物的形成可以改善产品的功能特性，但其结构复杂和机理不明制约着研究和应用。项目拟以典型品种荔枝为研究对象，整合食品化学、高分子理论、现代结构分析、过程模拟和分子生物学理论等前沿的研究手段，探讨不同模式干制下蛋白/多糖复合形成机理及其生物活性的调控。构建干制过程中蛋白和多糖相互作用的模拟体系及相应的真实体系，探讨不同模式干制的加工参数（蛋白组分、多糖组分、加热条件和环境条件）下蛋白和多糖相互作用机理，重点关注对其形成复合物多尺度结构的影响规律，通过与产品功能特性之间的关联进一步提出复合物多尺度结构与生物活性的变化规律，建立加工条件、多尺度结构和生物活性之间的动态模型，阐明复合物形成规律及其生物活性的调控机制，为实现健康食品智能化加工的动态调控提供理论科学依据。

The interaction among species of litchi nutritions during the drying process has affect on the quality and safety of products. The functional properties of the dried litchi has been significantly raised because of the protein/polysaccharide complex formation. So far, the current research and achievement in this area have not find the structure and mechanism of this complex, which not yet to meet the requirement of industrial guideline. This project will study how the formation mechanism and the bioactivity mechanism of the protein/polysaccharide complex with different bonding force during the litchi drying process, by using method combined wih food chemistry, polymer theory, modern structural analysis, process simulation, molecular biology. On the basis of existing research, the multiple analog synthesis system of model and real food system will be established. It is discussed to explore the interaction mechanism between the protin and polysaccharides under the different dry process factor (protein components, polysaccharide components, heating conditions and environmental conditions), and focus on the influence rule of the complex multi scale structures. At the same time, the correlation between the structure and biological activity of complex will be proposed. It is also expected to establish a dynamical physical model based on the drying condition, the changing structure and improving the bioactivity of product. The achievements will provide a scientific foundation for achieving dynamic control the healthy and safety food.