Journal of South China University of Technology(Natural Science Edition) ›› 2012, Vol. 40 ›› Issue (10): 69-76.doi: 1000-565X(2012)10-0069-08

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Progress and Development Orientation in Fundamental Researches on Functionalization-Based Rational Design and Manufacture of Health Food

Li Lin1,2  Li Xiao-xi1  Chen Ling1  Yang Xiao-quan1  Liu Guo-qin1   

  1. 1. School of Light Industry and Food Sciences∥Engineering Research Center of Starch and Plant Protein Deep Processing of the Ministry of Education∥Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety∥State Engineering Laboratory of Wheat and Corn Deep Processing,Guangzhou 510640, Guangdong, China; 2. State Key Laboratory of Pulp and Paper Engineering,Guangzhou 510640,Guangdong,China
  • Received:2012-06-26 Online:2012-10-25 Published:2012-09-01
  • Contact: 李琳(1962-) ，男，教授，博士生导师，主要从事食品加工学基础研究． E-mail:felinli@ scut.edu.cn
  • About author:李琳(1962-) ，男，教授，博士生导师，主要从事食品加工学基础研究．
  • Supported by:

    国家自然科学基金重点资助项目( 31130042) ; 国家"973”计划项目( 2012CB720801) ; 国家“十二五”科技支撑计划项目( 2012BAD37B01)

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Abstract:

Based on the academic connotation of the processing factors in the health food production and the microstructure,macroscopic properties of such important food components as starches,proteins,oil,etc.,this paper summarizes four key essential scientific problems on the relationships among the microstructure changes of phase state,aggregation and molecular chain structure and the macroscopic properties of the health food. Then,the research progress in this frontier of food science both at home and abroad is comprehensively reviewed,and the future research development trends are pointed out. The solution to these essential scientific problems provides important theoretical support for the functional rational design and manufacture of the health food.

Key words: health food, rational design, microstructure, macroscopic property, processing factor, starch, protein, oil