食品碳水化合物结构修饰与功能调控

Carbohydrate is one of the three main components in foods. This project is aiming to investigate the relationships between structural modification of carbohydrates and their physicochemical and physiological properties. Five typical structure-property relationships in food carbohydrates were explored, including the isomerization of common monosaccharides to low glycemic index ones, changing the number and positioning of hydroxyls in cyclodextrin to make it more water soluble, modifying glycosidic linkages in oligosaccharides to make them prebiotic effect, the substitution of starch to have better rheological behaviour, and modification of starch via intermolecular actions to change digestibility. Particularly, the rules and mechanisms of hydroxylation, transglycosylation, isomerizaiton and branching will be thouroully studied and discussed. Using interdisciplinary research approaches from food science, glycobiology and molecular biology, the property regulations of targeted carbohydrates were performed via directional structure modifications using carbohydrate enzymes. This research will shed light on the effects of structure modification of carbohydrates on their physicochemical and physiological properties and support valuable theoretical references and technological methods for design and development of fucntional food carbohydrates.

本项目以食品三大组分之一- - 碳水化合物为研究对象，以结构修饰与功能调控为核心，围绕五个典型的食品碳水化合物构效关系问题：单糖的异构与血糖指数、羟基数量及空间分布与环糊精水溶性、糖苷键类型与低聚糖益生功效、取代基修饰与淀粉流变性质、分子链空间次级键形成与慢消化淀粉消化特性，深入研究羟基修饰、糖基转移、异构和侧链修饰反应的规律与机制，交叉运用食品科学、糖生物学、分子生物学等学科的技术手段，构建碳水化合物结构修饰相关糖酶体系，对碳水化合物进行定点、定量、定向的结构修饰，实现对食品碳水化合物功能的调控,系统揭示碳水化合物结构变化对加工特性、生理功能变化的机制，为阐述食品碳水化合物结构与功能之间的关系、设计不同功能碳水化合物制备路线提供理论基础。

项目围绕食品碳水化合物结构修饰与功能调控的关键科学问题，重点从羟基数目及位置、糖苷键的种类、糖构型以及分子间次级键等角度，阐述了食品碳水化合物结构与功能之间的关系，通过研究羟基修饰规律，糖基转移、异构和侧链修饰反应的机制，探索了食品碳水化合物结构修饰的有效途径，通过对食品碳水化合物结构进行定点、定量、定向的高效修饰，实现了对食品碳水化合物的功能进行调控的目的。相关成果共发表论文81篇，授权发明专利45项，出版相关专著3本，获国家奖1项，省部级以上奖励7项。