生物解离大豆亚细胞态油脂体油脂释放机制及调控

The present project proposal focused on soybean aims to investigate the release mechanism and regulation of soybean oil through biological dissociation of subcellular oil bodies with the help of biochemical, protein chemical, oil chemical, enzymological, and spectroscopic techniques. This project content mainly includes: (1) Clarify the component, structure, distribution of soybean subcellular oil bodies, and binding pattern between soybean component and oil bodies; (2) Investigate the mechanism of the effect of mechanical energy input on the release and aggregation of soybean oil; (3) Elucidate the structure-activity relationship between the dissociation and the change of molecular conformation of the key component of protein and the existing form and release of oil during biological dissociation; (4) Develop molecule-based kinetic models for the relationship of the change of key component and release of oil during biological dissociation; (5) Analysis the chemical composition, interface properties, and molecular interaction of cream generated from biological dissociation, and then clarify the mechanism of maintaining the stability of cream; (6) Evaluate the micromorphology, interface properties, molecular interactions, molecular sorting, and spatial conformation change of cream during de-emulsification process, and therefore clarify the mechanism of de-emulsification process. Through the above project, the key component and spatial conformation influencing the release of oil, during the biological dissociation of soybean subcellular oil bodies process, and also the molecular interactions and structural and functional changes between each component during the biological dissociation of soybean subcellular oil bodies process will be clarified, which will provide theoretical basis and technical support for achieving bioprocessing and regulation of premium soybean products.

以大豆籽粒为研究对象，采用生物化学、蛋白质化学、油脂化学、酶学和光谱学等学科结合的方法，探讨生物解离大豆亚细胞态油脂体油脂释放机制及调控。主要研究内容包括：1）大豆亚细胞态油脂体组分、分子结构及分布特征，明确大豆组分与油脂体微粒结合模式；2）研究机械能输入对大豆油脂溶出及聚集影响机理；3）探明蛋白关键组分解离和分子空间构象变化与油脂存在形式及油脂析出构效关系；4）构建关键组分变化与油脂释放间的分子动力学模型；5）分析乳化相化学组分、界面性质和分子作用方式，剖析维持乳化相稳定的机制；6）分析乳化相破乳过程的超微观形态、界面特性和分子间作用力、分子排序和空间构象变化，阐明破乳机理。通过上述研究，确定影响生物解离油脂体油脂释放的关键组分和特征空间构象，明确生物解离油脂体提取油脂过程中，各组分间的分子相互作用、结构及其功能性的变化，为实现高值大豆产品的生物加工与调控提供理论依据和技术支撑。

本项目以国内不同大豆品种的籽粒为研究对象，通过采用生物化学、蛋白质化学、油脂化学、酶学和光谱学等技术，系统揭示生物解离大豆亚细胞态油脂体油脂释放及调控机制。首先研究大豆亚细胞态油脂体空间构象及分布状态；研究挤压膨化预处理对大豆组分结构和油脂溶出规律的影响；研究生物解离大豆亚细胞态油脂体分子变化与油脂释放方式和聚集形式的关系，构建生物解离体系关键组分变化与油脂释放间的分子动力学模型；研究不同加工条件对大豆油脂体乳液特性的影响，深入分析外源蛋白存在时大豆油脂体稳定性与表面蛋白之间的构效关系；研究以大豆亚细胞态油脂体为研究对象，解析生物酶对大豆油脂体解离过程和油脂释放规律；研究表没食子儿茶素没食子酸酯（EGCG）和壳聚糖-EGCG 共价复合物（CSEG）对大豆油脂体乳液和油脂体微胶囊颗粒的物化稳定性及体外消化营养特性的影响。通过上述研究，为大豆油脂体的开发利用和高效构建食品乳液体系研究提供理论参考。项目实施过程中主要取得下述成果：发表SCI论文27篇，EI论文6篇；申报项目相关专利6项；培养博士研究生7名，硕士研究生4名；参加国内外会议16次，并作重要学术报告8次。本项目的研究为高端大豆产品加工的生物调控提供理论依据和技术支撑，对于提升我国大豆综合加工技术水平，实现大豆的高值化利用具有重要的理论和实际意义。