鉴于淀粉回生影响因素的复杂性和传统研究手段的局限性，回生调控共性理论长期以来拘泥于乳化剂类、脂肪酸类外源组分抑制回生作用表征与单一机制，缺乏晶核干预重结晶过程解析的实质性突破。特别是上述外源组分介入淀粉体系形成的V-型晶核是诱导V-型结晶增长还是竞争性干预B-型重结晶问题不明确，这也是开发高品质米面制品所面临的瓶颈。基于此，本项目提出在大米淀粉回生过程中，添加V-型晶种诱导淀粉重结晶过程，简化回生研究体系；建立并运用AFM轻敲模式下的晶粒成像分析、WXRD Jade 6.5晶胞参数解析、荧光客体分子介入荧光光谱的晶体密度测试等淀粉晶态解析的先进手段，考察三类V-型晶种的晶态结构特征，明确其作为淀粉V-型/B-型成核启动子的临界尺寸，从V-型/B-型晶粒成核模式、片晶层状结构转化等角度，解析V-型晶核竞争性干预重结晶途径，揭示外源组分抑制回生的共性机制，为高品质米面制品开发提供重要基础数据。

Due to complexity of factors which affect retrogradation and limited studying methods, common theory of controlling retrogradation by emulsifiers and fatty acids is not fully understood and verified. Especially, the intervention process of V-type seed crystal for recrystallization is still unclear, which restricts the development of preparing rice & flour products with high quality. As a result, this project simplifies the retrogradation system by using V-type seed crystal as the real crystal system and by accurately controlling the addition of crystal. Furthermore, advanced techniques, including Atomic Force Microscopy with imaging system, Wide X-ray Diffraction with Jade 6.5, and Fluorescence Spectroscopy with fluorescent guest, will be developed and used for analysing the crystalline structure of starch. Based on these studies, we firstly try to find out the critical size of the V-type seed crystal which can act as crystal nucleus to affect retrogradation in heterogeneous phase. Secondly, we plan to propose the competitive intervention of V-type seed crystal for recrystallization based on the effect of V-type seed crystal on the mode of nucleus growth and transformation of crystal structures. These findings will will help to understand the common mechanism of controlling retrogradation induced by emulsifiers and fatty acids, providing scientific basis for preparation of starchy food products with high quality.