肌原纤维蛋白凝胶对不同分子特性多糖和超高压的响应及机制

项目名称： 肌原纤维蛋白凝胶对不同分子特性多糖和超高压的响应及机制

项目编号： No.31271893

项目类型： 面上项目

立项/批准年度： 2013

项目学科： 农业科学

项目作者： 陈从贵

作者单位： 合肥工业大学

项目金额： 86万元

中文摘要： 肌肉蛋白凝胶形成机理及影响因素解析是肉品科学领域的一项基础研究内容，蛋白质与多糖之间的非共价结合关系解析是一个很活跃的研究领域。本项目在前期受压肌肉蛋白-多糖混合凝胶宏观特性、微结构研究基础上，应用NMR、CD、IR、ITC、CSLM、AFM等分析手段，从多糖分子特性（分子量、主链形态、侧链基团）角度，研究受压肌原纤维蛋白单体（Myosin和Actomyosin）的物化性质（水化作用、黏弹性、溶解性、乳化性、热特性）、分子特性（分子构象、表面电荷密度、巯基数量）、分子间作用力（氢键、疏水键、二硫键）、凝胶微结构（分子形貌、晶态、等）与凝胶特性表现，系统解析肌原纤维蛋白体系凝胶对不同分子特性多糖和超高压的响应及机制，明确单体蛋白质（肌球蛋白和肌动球蛋白）功能特性与受压肌原纤维蛋白体系凝胶的关联关系，为肉制品超高压技术产业化提供理论依据。

中文关键词： 肌球蛋白；肌动球蛋白；超高压处理；多糖；响应机制

英文摘要： It is a fundamental research in meat science to investigate the formation mechanism and effecting factors of meat protein gel, and it is an active research area to explore the non-covalent binding between protein and polysaccharide. Based on the previous research of macrofunction and microstructure of high-pressurized meat protein, this research is to begin for the purpose of providing theory backup of industrialization of high-pressurized meat gel. With NMR, CD, IR, ITC, CSLM and AFM, etc., the physiochemical properties (hydratation, viscoelasticity, dissolvability, emulsibility and thermal property), molecular properties (molecular configuration, surface charge density and sulfhydryl group number), intermolecular force (hydrogen bond, hydrophobic bond and disulfide linkage), the gel microstructure (molecular feature and crystalline state, etc.) and function of both myosin and actomyosin will be investigated concerning molecular characteristics of polysaccharide (molecular weight, main chain configuration and side chain group) and high pressure processing (HPP). The response and its mechanism of myofibrillar protein gel to polysaccharide bearing different molecular characteristics and HPP, and the dependence of the function of meat protein units (myosin and actomyosin) on high-pressurized myofibrillar protein g

英文关键词： Myosin；Actomyosin；High-pressure processing；Polysaccharide；Response mechanism