Analysis of relationship between structure and function in food and its application to food processin

该项目旨在开发通过物理和物理化学程序了解食品特性和功能的新的综合方法，并使该方法系统化，使其超越基于对食品成分的化学、生化和营养理解的传统食品研究概念。1.研究了食品的分子结构与其功能的关系、多不饱和脂肪酸的包埋延缓自氧化变质、糖阳离子相互作用的色谱分析以及利用微生物改善食品的保存性和功能性。2.为了阐明水的状态、溶液的结构及其与食品性质的关系，利用核磁共振、差示扫描量热仪等手段对食品原料进行了分析，研究了水的状态和结构对食品性质的影响h…已经有了更多的研究。3.采用动态光散射、动态粘弹性等物理化学方法测定了食品凝胶的结构，并讨论了其对糊化特性、动力学特性和聚合物聚集性的影响。4.从分散结构及其对食品性质和功能的影响、细胞材料的内部结构、冻融过程中成分的变化、污垢在食品生产设备上的附着及其清洗以及与环状多糖形成络合物抑制多不饱和脂肪酸自氧化等方面进行了研究。5.深入了解食品乳化、高压处理和热熔化过程中的现象，为改变食品结构、控制食品性质和功能制定合理的生产工艺。6.在食品质量控制方面，开展了食品质量转化动力学研究和AP-PCR检测食品微生物污染的研究进展。整合这些学科的成果将使我们能够建立食品研究的新方法。较少

This project has intended to develop the novel and integrated methodology for understanding of food properties and functions through physical and physicochemical procedures, and to systematize the methodology beyond the conventional concepts of food study based on chemical, biochemical and nutritional understanding of food ingredients. The subjects included in the project can be categorized into the following six groups : 1. To correlate molecular structure of food to its function, retardation of autoxidative deterioration of polyunsaturated fatty acids by their encapsulation, chromatographic analysis of interaction between saccharide and cation, and improvement of food preservability and functionality by the aid of microorganisms have been investigated. 2. To elucidate the state of water, solution structure and their relation to food property, instrumental analyses of food materials have been performed with NMR, DSC etc., and the effects of the state and structure on food properties h … More ave been studied. 3. Structure of food gels has been measured by physicochemical procedures such as dynamic light scattering and dynamic viscoelasticity, and its effects on gelatinization property, kinetic property, and polymer aggregation have been discussed. 4. In terms of dispersion structure and its effects on food property and function, inner structure of cellular material, change in components during freezing and thawing, adhesion of dirt on food manufacturing equipments and its cleaning, and suppression of autoxidation of polyunsaturated fatty acid by complex formation with looped polysaccharides have been studied. 5. To develop the reasonable manufacturing processes for converting food structure and controlling the food property and function, phenomena occurring during emulsification, high pressure treatment and thermal melting have been deeply understood. 6. To control of food quality, kinetic study on conversion of food quality and development of diagnosing microbial contamination in food by using AP-PCR method have been carried out. Integration of fruit of the subjects would enable us to establish the novel methodology for food studies. Less