Understanding the fundamental characteristic variations among starch nanoparticles from different botanical origins isolated by a combination of physical, chemical and enzymatic techniques

了解通过物理、化学和酶技术相结合分离的不同植物来源的淀粉纳米颗粒的基本特征差异

基本信息

批准号：
RGPIN-2018-06158
负责人：
Vasanthan, Thavaratnam
金额：
$ 3.42万
依托单位：
University of Alberta
依托单位国家：
加拿大
项目类别：
Discovery Grants Program - Individual
财政年份：
2018
资助国家：
加拿大
起止时间：
2018-01-01 至 2019-12-31
项目状态：
已结题

来源：
https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=667644
关键词：
Understanding fundamental characteristic variations among

项目摘要

Our research is both basic and applied in nature, focusing on grain carbohydrates isolated from cereals like wheat and barley, and pulses like peas and lentils. Funds received from NSERC-Discovery program have been dedicated mostly toward starch research. Starch occurs in the form of granules in cereal and pulse grains, as well as in most tubers and roots. Our research has focused on better understanding how starches isolated from different plants vary in their characteristics. We study not only their native state, but also the many modified forms that are currently used in the food industry. We have helped to understand how starch structure, both at granular and molecular level, relates to its characteristics and possible functions in food. Over the past seven decades, starch chemistry & technology has made enormous progress toward understanding starch granule architecture at the molecular level. Consequently, multiple applications in the food & non-food areas have emerged, but most focusing on manipulating starch structure at the granular level or microscale. Recent advances in starch nanotechnology show that more diversity and predictable outcomes and utilities can be achieved by manipulating starch at the nanoscale level. This scale represents starch granule's smallest crystalline structures. Our proposed research is a logical extension of our ongoing starch research program on starch nanotechnology. Our long term vision is to catalogue and broaden the data base for starch nanoparticles (SNP). This means measuring and better understanding the physical, chemical & functional characteristics of SNP, in order to facilitate future novel SNP food and non-food applications. We anticipate this could help the food industry use SNP to improve both practical aspects of food processing and food quality alike. Furthermore, this research will reinforce why a nanoscale structure-function focus is superior compared to the traditional microscale, granular focus of native and modified starches. The short term objectives are to study different techniques for SNP isolation from purified native starches involving enzymes and acids. These starches will be strategically selected from diverse plant origins representing different possibilities of starch composition and type of crystal structure. Also, the purified native starches will be modified by thermal & chemical treatments, individually or in combination. Subsequently for comparison, SNP will be isolated from native & modified starches and analyzed by same techniques as for native/modified granular starches. The effect of different isolation and modification techniques on the yield and characteristics of SNP isolated from different plant origins will be established. This SNP research will foster a more effective approach to add-value to starches isolated from Canadian grains, targeting novel applications in the food & industrial markets.

我们的研究既是基础性的，也是应用性的，重点是从小麦和大麦等谷物以及豌豆和扁豆等豆类中分离出来的谷物碳水化合物。 NSERC-Discovery 计划收到的资金主要用于淀粉研究。淀粉以颗粒形式存在于谷物和豆类以及大多数块茎和根中。我们的研究重点是更好地了解从不同植物中分离的淀粉的特性有何不同。我们不仅研究它们的原始状态，还研究目前食品工业中使用的许多改良形式。我们帮助了解了淀粉在颗粒和分子水平上的结构与其特征和在食品中可能的功能的关系。在过去的七十年中，淀粉化学和技术在分子水平上了解淀粉颗粒结构方面取得了巨大进步。因此，在食品和非食品领域出现了多种应用，但大多数集中于在颗粒水平或微观尺度上操纵淀粉结构。淀粉纳米技术的最新进展表明，通过在纳米级水平上操纵淀粉可以实现更多多样性和可预测的结果和效用。该尺度代表淀粉颗粒最小的晶体结构。我们提出的研究是我们正在进行的淀粉纳米技术研究计划的合理延伸。我们的长期愿景是编目并扩大淀粉纳米颗粒 (SNP) 的数据库。这意味着测量并更好地了解 SNP 的物理、化学和功能特性，以促进未来新颖的 SNP 食品和非食品应用。我们预计这可以帮助食品行业利用 SNP 来改善食品加工的实际方面和食品质量。此外，这项研究将强化为什么纳米级结构功能焦点比天然和改性淀粉的传统微米级颗粒焦点更优越。短期目标是研究从纯化的天然淀粉中分离涉及酶和酸的 SNP 的不同技术。这些淀粉将从代表不同可能性的淀粉组成和晶体结构类型的不同植物来源中战略性地选择。此外，纯化的天然淀粉将通过单独或组合的热处理和化学处理进行改性。随后，为了进行比较，将从天然淀粉和改性淀粉中分离出 SNP，并通过与天然/改性颗粒淀粉相同的技术进行分析。将确定不同分离和修饰技术对从不同植物来源分离的 SNP 的产量和特性的影响。这项 SNP 研究将促进一种更有效的方法来增加从加拿大谷物中分离出来的淀粉的价值，瞄准食品和工业市场的新应用。