内源性ALC对贮藏马铃薯低温糖化的影响机制

马铃薯贮藏过程中易发生低温糖化（CIS）现象，涉及多种生理生化过程，机理尚未完全阐明。内源性淀粉-脂质复合物（ALC）主要由磷脂和直链淀粉结合而成，影响马铃薯品质形成与维持。本项目拟在前期研究基础上，从马铃薯ALC参与CIS的角度，研究ALC与CIS及品质间的关系。通过分析不同温度贮藏马铃薯磷脂组分与含量的差异，探索低温对马铃薯磷脂含量与分布的影响机制。研究不同低温贮藏过程中马铃薯ALC的晶型与三维空间等微观结构特性、淀粉聚集态与精细结构特征等的变化规律，解析低温贮藏对马铃薯淀粉结构的影响机制。分析不同低温贮藏马铃薯还原糖组分的变化规律和淀粉糊化、热学等品质相关理化特性，阐明低温贮藏对马铃薯品质的影响机制。结合磷脂、ALC与糖代谢变化特征，解释马铃薯内源性ALC与CIS间的潜在关系，进一步探讨脂类与淀粉互作对马铃薯CIS的作用机理，为马铃薯的仓储保鲜、加工利用与品质评价提供良好理论依据。

Potato cold-induced sweetening (CIS) which involves many physiological and biochemical processes, often occurs during low temperature storage, whereas its mechanism is still unclear. Amylose-lipid complex (ALC) is mainly combined between phospholipids and amylose, playing significant roles in formation and maintenance of potato quality. On the basis of previous findings of potato lipid and starch chemistry, this project focuses on the relations between potato ALC, CIS and storage qualities in terms of ALC participating in potato CIS. The phospholipids composition and content of potatoes stored in different low temperature will be analysed, to explore the effects of low temperature storage on potato phospholipids content and distribution. The crystalline and three-dimensional structure of ALC, starch granular and fine structure of different low temperature stored potatoes will be analysed, to elucidate the effects of low temperature storage on potato starch structure. Moreover, the changes in reducing sugars and starch qualities such as gelatinization and thermal properties of different low temperature stored potatoes will also be analysed, to dissect the effects of low temperature storage on potato qualities. How endogenous ALC responsible for potato CIS, and the mechanism of starch and lipid interaction on potato CIS will be further discussed, depending on the available changes of phospholipids, ALC and reducing sugars. The knowledge of special roles of potato endogenous ALC on CIS will provide insights into potato storage, preservation, processing control and quality assessment.