小麦面粉加工过程中蛋白与淀粉的相互作用影响食品的品质。课题组最新发现，小麦醇溶蛋白有促进小麦淀粉回生的作用。本项目采用多次回生法制备分子量分布范围极窄的小麦直、支链淀粉；采用毛细管电泳、高效液相色谱等方法分离纯化醇溶蛋白组分；使小麦醇溶蛋白组分和小麦直、支链、混合淀粉分别混合糊化、回生，确定醇溶蛋白中促进淀粉回生的组分；比对蛋白与淀粉混合前后淀粉的核磁、红外、X-射线衍射、差热、显微图谱、原子力图像、紫外光谱以及圆二色谱等分析回生过程醇溶蛋白表面分子结构和二级、三级结构的变化，推测蛋白和淀粉相互作用方式；采用Avrami方程和固液平衡理论研究醇溶蛋白组分对小麦不同淀粉回生成核方式、动力学、热力学的影响，验证蛋白与淀粉作用方式正确性，阐明其促进小麦淀粉回生的机制。为控制面食制品回生和探索其先进加工方法提供理论支持，充实蛋白质和淀粉大分子相互作用数据，为控制面制品中淀粉回生探索一条新途径。

The interaction of protein and starch affects the quality of food in the process of wheat flour. Our research group recently finds that wheat gliadin promotes the retrogradation of wheat starch. The wheat amylose and amylopectin with relatively narrow molecular weight distribution will be isolated via repeatedly retrogradation method. The components of wheat gliadin will be isolated by capillary electrophoresis, HPLC etc methods. The component promoting starch retrogradation will be determined by retrogradation of gliadin components and wheat amylose, amylopectin, starch. As compared to the NMR, IR, X-ray diffraction, DSC, micrograph, AFM images, ultraviolet spectroscopy and circular dichroism spectrum etc before and after mixing during retrogradation, the interaction mode of gliadin and starch is speculated by analysis of molecular structure of surface and change of three, four level structure of gliadin. The correctness of such mode will be confirmed by the effects of gliadin addition on the dynamic and thermodynamic parameters related to retrogradation process according to Avrami equation and solid-liquid equilibrium theory. Finally the mechanism of gliadin promoting retrogradation of wheat starch will be illustrated based on the above results. Achievements concerning this research subject will provide theoretical support for controlling retrogradation of pasta products and exploring its advanced processing methods, enrich the academic data about macromolecules interaction of protein and starch, and open a new way to control starch retrogradation of pasta products.