液态蛋清在热灭菌中的聚集与凝胶化，不仅影响到灭菌强度的提升，也造成其界面特性（乳化性和起泡性）的降低。申请人在前期研究中发现，主导蛋清蛋白特性的卵白蛋白（OVA）在其等电点附近与羧甲基纤维素（CMC）之间的静电相互作用会显著抑制OVA热诱导凝胶的形成，但该抑制机制及由此产生的独特凝胶性质变化规律均未揭示。因此，本课题首先利用玻尔兹曼方程和蒙特卡洛模拟对OVA与CMC静电相互作用相边界和强度进行精确描述和确证；继而利用纳米红外原子力显微镜和显微红外联用流变仪，实现对热场下静电复合物中OVA结构转变与纳微尺度聚集机制的同步原位表征，以期从“表面补丁结合”的视角，揭示CMC抑制OVA热诱导凝胶形成的精细过程及机理。预期研究结果可为精确有效控制液态蛋清在热灭菌中的聚集与凝胶化提供一种安全、简单的全新策略，也为控制热敏性食品蛋白质功能特性在热加工中的保持或增进提供新思路。

The aggregation and gelation of liquid egg white during thermal sterilization not only affect the enhancement of sterilization intensity, but also cause the reduction of its interface properties (emulsification and foaming). In previous studies, it was found that the formation of ovalbumin (OVA) thermally induced gel could be significantly inhibited by the electrostatic interaction between OVA and carboxymethyl cellulose (CMC) near the isoelectric point. However, the inhibition mechanism and the changes of gel properties were not revealed. Therefore, in this project, the phase boundary and strength of the electrostatic interaction between OVA and CMC will be accurately described and confirmed by Boltzmann equation and Monte Carlo simulation at first. Then, the simultaneous in-situ characterization of the structure transition and nano-micro scale aggregation mechanism of OVA in the electrostatic complex under thermal field will be realized by using nano-infrared atomic force microscope and the combination of rheometer and infrared spectrometer. Consequence, from the perspective of “surface patch binding” combination, the fine process and mechanism of CMC inhibiting OVA thermal induced gel formation will be revealed. The results are expected to provide a safe and simple strategy for precise and effective control of aggregation and gelation of liquid egg white protein in thermal sterilization, as well as a new idea for the controlling of the functional properties of heat-sensitive food proteins in thermal processing.