Processing and manufacturing process nutrition and safety regulation mechanism


发布日期:2018-04-28

       This study set three research contents: the mechanism of nutrient retention and safety control in the process of physical and chemical processing of food, the mechanism of nutrient and safety regulation in food manufacturing process, and the mechanism of nutrition and safety change in food logistics.
        (1) Mechanisms of nutrient maintenance and safety control in the physical and chemical processing of food
       Systematic research was conducted on the effects of different processing technologies and different physical and chemical (including enzyme-catalyzed) treatments on the structure, quality, and functional characteristics of nutrients such as carbohydrates, proteins, and fats in foods during food processing and their regulatory mechanisms. Through modern nano-micron structural characterization methods (such as HPAEC-PAD, SAXS, XRD, NMR, CD, FTIR, and Raman, etc.), the focus is on different processing technologies (cooking, baking, frying, etc.) and processing methods. (Chemical, enzymolysis, mechanical, high temperature, mechanical-high temperature, high pressure, high pressure-high temperature, and composite treatment, etc.) Effects on the mechanism of multi-scale structural changes in nutrients such as carbohydrates, proteins, and lipids in different food sources, establishing microscopic structures -Functionality-product quality correlation model; Study of the interaction between starch, non-starch polysaccharides and other components (proteins, lipids, small molecule components, etc.) in different food processing processes, and through advanced separation techniques, structural characterization Methods and functional evaluation methods reveal the molecular mechanisms of interaction; study the mechanisms of potential nutrient formation induced by changes in major nutrient components in different thermal processes (fried, baked, cooked, etc.) and methods for rapid identification and detection of hazardous substances; Study the formation mechanism of different hazards horizontally and study their effective control Law and technical means. Through research, it is clear that the structural changes and interactions of various components in the processing process regulate the rules and internal mechanisms of food quality, and provide important theoretical basis for better optimizing the food processing technology and regulating the quality of food.
        (2) Nutritional and Safety Regulatory Mechanism in Food Bioprocess
      The potential risks of food safety problems in the fermentation process of food ingredients such as amino acids, organic acids, yeasts, etc. may be investigated systematically, synthetic biology, metabolic engineering, etc. to study the contamination of bacteria, impurities, and target products. The metabolic intervention mechanism, the development of more high-quality food ingredients, and the establishment of a new fermentation process control technology with a safety alert mechanism, to explore the biocatalytic mechanism of food processing, green, safe and efficient biological food and food ingredients Manufacturing provides theoretical support.
In addition, traditional fermented foods such as wine, soy sauce, and vinegar were used as research objects. Comprehensive techniques such as microbiology, nutrition, and systems biology were used to analyze the key microbial functions and their interaction mechanisms in the brewing process of traditional fermented foods. Nutrition and flavor metabolism network and regulation mechanism, improve the traceability technology of traditional fermented food hazard components, elucidate the brewing mechanism of fermented food, improve the nutritional quality of traditional fermented food, and ensure product quality and safety.
        (3) Mechanism of nutrition and safety changes in food logistics
      Based on the analysis of browning, deodorization, rot, nutrient loss, texture deterioration, and toxin formation during the food preservation process, comprehensive analysis techniques such as metabolome, microbial metagenomics, proteomics, and transcriptome were performed to study temperature, humidity, and The four major preservation factors of gas and antisepsis show the key components of food chemical composition, color values ​​and textures presenting key factors, taste factors, spoilage microorganisms, toxins and their interactions, systematically analyzing the preservation process color, aroma, taste, quality Structure, nutritional factors regulate key metabolic pathways and regulatory targets, explore the mechanisms of food quality and nutrient maintenance, and lay the foundation for the development of “quality” and “quantity” effective control technologies for food preservation.