淀粉老化是导致馒头等传统面制品口感变差和保鲜期缩短的主要原因；本实验室研究表明热包装能实现馒头常温长期保鲜；环境温度升高能使馒头中水分在包装袋内形成水蒸汽，温度降低水蒸汽重新被馒头吸收，与常规包装馒头相比，这种水分运动显著延缓淀粉老化，但深层次原理还不清楚。项目以中国传统食品—馒头为研究对象，利用真空度检测、NMR、DSC、品质分析、体外模拟消化等分析技术，研究①热包装馒头水—汽相变热力学模型，②热包装馒头水分动态变化模型，③热包装淀粉及馒头淀粉的水—淀粉结合态演变规律，④热包装馒头感官及体外消化，⑤构建温度—真空度—水分互作影响淀粉老化动力学模型，阐明水分运动对淀粉老化重结晶成核方式、回生速率、晶体性质及空间构象的影响，揭示包装环境下水分运动模式（水—淀粉结合、水—汽相变、水分扩散）调控淀粉老化的机理。本项目为馒头等中华传统主食的现代化生产提供理论基础，对补充淀粉老化相关理论有重要意义。

Starch retrogradation, as the key factor for the coarse mouthfeel and short shelf-life of man-tou and other flour based food products has not yet been systematically investigated in previous research. Results from our preliminary studies showed that hot packaging could maintain man-tou’s freshness for a long storage time at room temperature; at the meantime water in man-tou would evaporate in the package while temperature rises and would be absorbed by man-tou while temperature falls. The water movements could play an important role in delaying starch retrogradtion significantly. Therefore in the proposed project, multi-techniques including vacuum determine, DSC, NMR, X ray diffraction, texture analyzer, and sensory analysis will be used in this study to explore the following mechanisms during the hot packaging of man-tou: 1) thermodynamic model of water-vapor phase change, 2) moisture dynamic model, 3) combined water-starch state evolvement rule of hot packaged starch and mantou samples, 4) sensory and in-vitro digestibility evaluation, as well as, 5) develop a novel model for illustrating the temperature-vacuum-moisture interaction effects on starch retrogradation, and the effects of moisture movements on starch recrystallization’s nucleation mode, retrogradation rate, crystalline nature and spatial conformation, and to reveal the regulating mechanisms of moisture movements pattern under packaging environment (i.e., moisture-starch combinet, moisture-vapor phase change, and moisture diffusion mode). Successful delivery of the proposed project would not only provide novel and useful theoretical foundation for modernization of Chinese traditional steamed products, but also would be beneficial to supplement the relevant theory of starch retrogradation.