淀粉回生是我国特色即食调理食品储藏保鲜过程品质劣变的主要原因，采用淀粉酶干预此劣变过程是目前最为有效的手段之一。本项目基于申请人前期研究发现麦芽三糖酶适度水解淀粉高效抑制回生的现象，旨在研究该酶对淀粉回生进程的调控机理。以大米淀粉为对象，探索麦芽三糖酶与淀粉分子结构和回生性质的量效关系，借助淀粉分级和分子结构表征技术探究酶解淀粉结构与其抗回生能力的构效关系，揭示此酶高效调控淀粉回生的原因，明确高抗回生效应的主体结构，并建立由大米淀粉制备高抗回生效应组分（HRMC）的方法。进而，通过调控HRMC与大米淀粉重组，结合多尺度结构表征、分子模拟和水分子解析技术，明晰HRMC干预淀粉回生的途径及分子间相互作用和水分子迁移等内在驱动因子，阐明麦芽三糖酶高效调控大米淀粉回生的机理。本项目的顺利实施，可完善淀粉酶法回生控制的基础理论，为麦芽三糖酶在我国特色米制食品回生控制中的应用提供科学依据。

Amylase is one of the most effective methods to control the quality deterioration of ready-to-eat prepared food with Chinese characteristics. This project is conducted on the basis of our previous discovery that the maltotriohydrolase could effectively inhibit the starch retrogradation even under mild hydrolysis, aiming to investigate the intervention mechanism of this amylase on the retrogradation behavior of rice starch. In this project, we will intend to explore the dose-response relationship among the maltotriohydrolase, starch structure and retrogradation properties. Then, the molecular structure and anti-retrogradation performance of different fractions will be investigated based on the starch grading technology, so as to reveal the reason why this amylase could effectively control the starch retrogradation. After that we will establish the method of preparing the high anti-retrogradation components (HRMC) from the rice starch. On this basis, by controlling the starch restructuring, multi-scale structure characterization, molecular simulation and water migration technique to make clear the high anti-retrogradation ability, intervention paths and internal driving factors of HARM on the starch retrogradation. The successful implementation of this project can improve the enzymatic control theory of starch retrogradation, and provide scientific basis for the application of maltotriohydrolase in controlling retrogradation of the characteristic rice-based food in China.