高静压糊化A型淀粉的结构衍变规律及机制研究

解析淀粉糊化过程中结构的衍变，是阐明糊化机制的基础。前期研究发现高静压糊化过程中淀粉结构变化具有不同阶段，仅以压力或糊化度单一视角不能展现高静压糊化淀粉结构衍变全过程，是阐明高静压淀粉糊化机制的瓶颈。项目突破单一视角，结合压力和糊化度两个变量，模拟高静压A型淀粉糊化的连续过程。采用扫描电镜、透射电镜、原子力显微镜等获得颗粒结构数据；采用X-射线衍射、傅里叶变换衰减全反射红外光谱等获得结晶结构数据；采用小角X-射线散射获得片层结构数据；采用凝胶渗透色谱、激光光散射联用等获得分子链数据，明确高静压糊化各尺度结构变化。采用Pearson和聚类分析，分析结构变化的关联性及规律；采用低场核磁共振观测淀粉水分子的分布，利用MATLAB拟合函数分析，解析结构变化阶段。最终阐明结构衍变过程并构建高静压淀粉糊化的机制。成果可应用于变性淀粉生产和淀粉基难煮食物的预糊化，为高静压技术的推广应用提供理论支撑。

The key to elucidate the mechanism of starch gelatinization is to analyze the structure development progress during treatment. Previous studies have found that gelatinization development progress has different stages under high hydrostatic pressure (HHP) treatment. We have hit a plateau of identify the mechanism of starch gelatinization induced by HHP treatment, due to the fact that adopting pressure or degree of gelatinization as single variable was unable to present the whole structure changing process of starch. We break through a single perspective and combined the two variables of pressure and degree of gelatinization to simulate the continuous process of A type starch under HHP treatment. Granule morphology will be observed by Scanning Electron Microscope (SEM), Transmission Electron Microscope (TEM) and Atomic Force Microscope (AFM). To obtain information of crystalline characteristics, such as crystal form, degree of crystallinity and vibration of typical functional groups, X-Ray Spectroscopy (XRD) and Attenuated total reflection Fourier transform infrared spectroscopy (ATR-FTIR) will be used. Lamellae structures will be examined by small Angle X-ray scattering (SAXS). And to analyze molecular weight distribution and chain length distribution, Gel exclusion chromatography-laser light scattering (HPSEC-MALS-RI) and High-Performance Anion Exchange Chromatography-Pulse ampere detector (HPAEC-PAD) will be applied. Pearson correlation analysis and cluster analysis were used to analyze the changes and its law of starch structure. In addition, water distribution and dynamics in HHP-treated starches observed by low-field nuclear magnetic resonance，MATLAB fitting function analysis was adopted to determine the structure change stage of HHP-treated starch. The aim is to elucidate the progress of structural evolution and to establish the mechanism of starch gelatinization under HHP treatment. The results can be applied to produce modified starch and pre-gelatinize starch-based hard-cooking food，and to provide theoretical support for the popularization and application of HHP technology.