通过功能性植物多糖-淀粉的相互作用改善食品质构已成为食品科学领域研究热点之一，项目从凉粉草凉粉传统食品的实际生产中凝炼科学问题，从微观结构特征变化角度探讨凝胶特性、品质变化物质基础及作用机理，具有重要的科学意义。前期研究发现，淀粉的添加对于凉粉草多糖凝胶特性及凉粉品质影响很大，但其影响规律和作用机制尚不清楚。基于此，本课题根据传统凉粉草凉粉制品生产加工的技术原理，结合宏观物性与微观结构的研究方法，模拟传统凉粉草凉粉的制作过程，构建凉粉草多糖-淀粉体系；借助DSC、CSLM、SEM、TEM、FTIR和13CCP/MAS NMR等现代分析手段系统地研究不同种类淀粉与凉粉草多糖之间的相互作用及其对复合凝胶形成过程中微观结构变化与凝胶的性质的影响及内在关系；从微观结构分析的角度阐明凉粉草多糖与淀粉相互作用下凉粉凝胶形成机制，为食品凝胶制品品质改良提供理论指导和技术支持。

The effects of interactions between functional plant polysaccharides and starches on improving the quality and texture of food have been a hot area of research in food science in recent years. Scientific problems of this project are come from the process of production of Chinese traditional food Mesona chinesis jelly (also called “Liang-fen”). It is significant to explore the gel properties, quality, and formation mechanism of gel by analyzing their microstructural differences. Previous studies have shown that the quality and texture of Mesona chinesis jelly (also called “Liang-fen” in Chinese) can be obviously improved by adding suitable starch. However, the influence rule and mechanism behind these effects is not clear. Thus, in this project, Mesona chinesis polysaccharides-starch system will be built to simulate the traditional manufacturing of Mesona chinesis jelly products, and the interactions between Mesona chinesis polysaccharide and starches, and their effects on the gel properties and microstructure of Mesona chinesis jelly will be investigated with modern instrument techniques such as DSC, CSLM, SEM, TEM, FTIR, and 13CCP/MAS NMR. Thus, the mechanism of gel formation by interaction between Mesona chinesis polysaccharides and starch will be revealed with microstructure analysis. This study can provide theoretical guidance and technical support for improving the quality of jelly products.