Cereal Storage Proteins: unique, intriguing and highly functional building blocks in cereal processing and beyond

尽管谷物贮藏蛋白的独特性质强烈影响谷物食品的质量，但这些蛋白质在谷物加工过程中具有特殊功能的分子决定因素仍然知之甚少。此外，这些蛋白质中的一些已被证明对生产可用作生物活性载体系统的纳米和微米颗粒有价值。然而，在这里，仍然缺乏对分子构象和相互作用的洞察，这阻碍了具有特定性质和包覆潜力的颗粒的目标设计。从长远来看，乔伊博士提出的研究计划旨在确定决定谷物蛋白质功能的分子因素，以及外场对蛋白质结构和功能的影响。短期科学目标将回答的问题是：(I)哪些分子结构和相互作用决定了小麦贮藏蛋白(面筋)在谷物加工中的独特功能，这些分子结构和相互作用如何受原料选择和加工参数的影响；(Ii)哪些分子结构和相互作用负责通过液体抗溶剂沉淀将谷物蛋白质组装成纳米和微米结构，生产参数如何影响这些结构；以及(Iii)哪些分子相互作用参与了上述纳米和微米结构谷物蛋白基质中疏水和亲水分子的封装和保持。为了解决这些问题，设想了一种强有力的跨学科方法，将使用FTIR、拉曼和荧光光谱等非侵入性技术。学生将接受不同互补技术的培训，这将需要在建立预测模型之前对数据进行系统比较(面筋功能与谷物产品质量，以及颗粒生产参数与最终颗粒特性和性能)。这项工作的最终技术目标是有针对性地设计(I)高质量、干净标签的谷类产品(例如，无麸质和全麦产品)和(Ii)以谷类蛋白为基础的输送系统，用于强化和提高各种食品的质量。

Despite the unique properties of cereal storage proteins which strongly influence the quality of cereal food products, the molecular determinants at the basis of the exceptional functionality of these proteins during cereal processing are still poorly understood. In addition, some of these proteins have proven valuable for producing nano- and microparticles that can be used as bioactive carrier systems. However, here again, insight into the molecular conformations and interactions is lacking, which hampers the targeted design of particles with specific properties and encapsulation potential. In the long-term, the research program proposed by Dr. Joye aims at determining the molecular factors responsible for cereal protein functionality and the effect of external fields on protein structure and function. The questions that will be answered by the short-term scientific objectives are(i) Which molecular structures and interactions determine the unique functionality of wheat storage proteins (gluten) in cereal processing and how are these affected by ingredient choice and processing parameters, (ii) Which molecular structures and interactions are responsible for the assembly of cereal proteins into nano- and microscale structures through liquid antisolvent precipitation and how do production parameters affect these, and(iii) Which molecular interactions are involved in the encapsulation and retention of hydrophobic and hydrophilic molecules in the cereal protein matrix of the above nano- and microscale structures.To tackle these questions, an interdisciplinary approach is envisaged in which powerful, non-invasive techniques such as FTIR, Raman and fluorescence spectroscopy will be used. Students will be trained in different complementary techniques which will require a systematic comparison of data prior to building predictive models (both on gluten functionality vs. cereal product quality, and particle production parameters vs. final particle properties and performance). The ultimate technological aim of this work is the targeted design of (i) high quality, clean label cereal products (e.g., gluten-free and wholemeal products) and (ii) cereal protein-based delivery systems for fortification and quality improvement of a diverse range of food products.