低聚原花青素交联面筋蛋白的分子机制及调控规律研究

Improvement and regulation of the quality of wheat gluten (WG) network is a common economic and technical problem in food processing. Some studies have found the natural plant polyphenols could improve the rheological properties of wheat glutens. Oligomeric procyanidin (OPC) has also been proven to enhance the crosslinking of wheat glutens. However, the molecular mechanism for regulating the crosslinking of OPC and WG is still not clear. The project aims to focus on the molecular mechanisms for regulating the crosslinking of WG proteins by OPC. Based on our proposed OPC-WG crosslinking model,the chemical bonding ways and intermolecular interactions were analyzed by a combination of various spectroscopies and fluorescence quenching technology, respectively, to reveal the crosslinking mechanisms. Furthermore, the crosslinking process was monitored under different intrinsic structural factors and external processing conditions by multiscale method, to establish the structural dynamics and formation dynamics of wheat glutens, and further to understand the correlation among the microstructures, mesoscopic properties and macroscopic rheological parameters. The methodologies in this project and its prospective results could lay theoretical foundation for the in-depth development of the molecular mechanisms regulating protein crosslinking by polyphenols and the application of novel polyphenolic crosslinking agents.

小麦面筋品质改良与调控是食品加工过程中共有的经济和技术问题，已有研究发现天然植物酚类具有小麦粉增筋改良作用，申请人前期研究证实低聚原花青素具有交联面筋作用，但其交联作用的分子机制及调控规律尚不明确。本项目拟以低聚原花青素-面筋蛋白体系为研究对象，基于提出的交联机制模型，分别以组合光谱技术和荧光淬灭分析技术为核心测试手段，揭示交联体系中共价键连接方式和非共价结合作用，阐述低聚原花青素交联面筋蛋白的分子机制；在不同内在结构因素和外在加工条件下，多尺度跟踪研究低聚原花青素交联面筋蛋白过程；构建面筋蛋白结构变化和面筋网络形成动力学模型；明确微观结构、介观性质和宏观流变特性的联动调控规律。项目成果将为进一步探究天然植物酚类交联蛋白质分子机制、过程调控以及新型酚类交联剂应用开发等方面提供实验方法和理论依据。

以天然植物酚类-面筋蛋白体系为研究对象，采用组合光谱技术和荧光淬灭分析技术等测试手段，系统研究交联体系中共价键连接方式和非共价结合作用，阐述低聚原花青素（OPCs）交联面筋蛋白的分子机制，多尺度跟踪研究低聚原花青素交联面筋蛋白过程；此外，研究了低聚原花青素对不同类型淀粉回生抑制作用；并构建了天然植物酚类-多糖-脂质交联的面筋蛋白膜体系，应用于食品包装材料。项目成果为进一步探究天然植物酚类交联蛋白质分子机制、过程调控以及新型酚类交联剂应用开发等方面提供实验方法和理论依据。