结冷胶作为一种新型的微生物胞外多糖在食品工业中广泛应用，如何改善国产高酰基结冷胶的悬浮性能、持水性及凝胶特性是结冷胶实际应用中亟待解决的问题。脱酰基处理会引起高酰基结冷胶的应用品质发生变化，然而目前有关酰基化程度和酰基比例对高酰基结冷胶分子结构及溶胶-凝胶转化行为的影响尚不清楚。本项目针对具有酰基化差异的高酰基结冷胶进行分子制备和微结构表征与鉴定，并从分子水平明确稳定高酰基结冷胶的关键分子作用力和稳定螺旋的空间效应。结合流变学、光谱学、质构学、热分析学、波谱学等研究手段，研究在不同环境条件下，具有酰基化差异的高酰基结冷胶的流变特性、凝胶网络结构、凝胶溶胀、持水性与质构特性，建立不同酰基化程度/酰基比例对高酰基结冷胶溶胶-凝胶转变行为的构效关系。本项目对高酰基结冷胶制品的品质提升、应用推广及产品的改性等方面具有重要现实意义，可为高酰基结冷胶在生产技术领域的突破和应用领域的拓宽提供理论指导。

Gellan gum is widely used in food industry as a new type of microbial extracellular polysaccharide. At present, how to improve the properties of suspension, water holding capacity and gelation for domestic high acyl gellan gum is urgently to be solved in the practical application. The process of deacylation could induce the changes in the quality of high acyl gellan gum. However, the effect of different acylation degree/acyl proportion on the molecular structure and sol-gel transformation behavior of high acyl gellan gum is still not clear. The samples of high acyl gellan gum with differences in acyl will be prepared and the microstructures of them will be identified in the study. The main molecular force and spiral interaction attributed to stable high acyl gellan gum will be determined from molecular level. The characteristics of rheological properties, network structure, gel swelling, water holding capacity and textural properties at different environmental conditions will be studied using the methods of rheology, spectroscopy, texture theory, thermal analysis and wave spectroscopy. It will establish the structure-activity relationship between different acylation degree/acyl proportion of high acyl gellan gum and sol-gel transition behavior. The project has the important practical significance for the quality, promotion and modification, which could provide theoretical guidance to the technical breakthrough and the widen field for the application of high acyl gellan gum.