籼米淀粉在鲜湿米粉加工过程中的动态变化及品质调控机制

米粉作为仅次于米饭的米制传统主食，市场需求巨大，品质亟待加强。作为米粉主要成分的籼米淀粉（占原料组成的80%以上），是影响米制产品品质的重要因素，因此，米粉加工的核心科学问题在于通过了解籼米淀粉在加工过程中的变化规律，掌握其产品品质稳定的分子机制。课题组前期研究发现，原料品种和发酵工艺通过淀粉结构的改变在米粉品质的形成过程中起着关键作用。基于此，本课题拟通过系统研究鲜湿米粉加工过程中发酵、磨浆、蒸片、挤丝、水煮、复蒸、洗粉等工序涉及的生物（微生物菌种）、物理（温度、时间、力等）和主要辅料（水、“头子”等）因素对籼米淀粉的组成、结构和功能性质的动态影响，阐明相应米粉中间制品与终产品凝胶中淀粉-淀粉、淀粉-水、淀粉-蛋白质等分子间相互作用的改变机理，揭示提高米粉品质稳定性的分子机制。项目的顺利实施可以为提高米粉品质稳定性、推进我国米制品供给侧结构性改革，推动传统主食米粉工业化提供理论依据。

As the traditional rice-based staple food, rice noodles have huge market demand, their qualities need to be improved. The indica rice starch, which accounts for 80% of its raw material, is the important factor affecting the quality of rice-based products. Therefore, the key scientific problem existing in rice noodle processing is to understand the change rule of indica rice starch, thus mastering the molecular mechanism underlying stable quality of products. Our previous research showed that the variety of raw materials and fermentation technology played a vital role in rice noodle quality through the change of starch structure. This project aims to systematically investigate the effects of biological (microbial species), physical (temperature, time, force, etc.) and main ingredients (water, “Touzi”, etc.) involved in the processes of fermentation, grinding, steaming, extruding, boiling, resteaming and washing on the composition, structure and function characteristics of indica rice starch. The mechanism of intermolecular interaction changes between starch-water, starch-starch, starch-protein in rice noodle and its intermediate product is thus clarified, also the molecular mechanism about improvement of quality stability will be further elucidated. The implementation of this project will provide theoretical basis for improving the quality stability of rice noodle, advancing the structural reform of the rice-based product supply and promoting the industrialization of rice-based staple food.