高压诱导乳清蛋白质凝胶化中相分离的动力学研究

乳清蛋白是奶酪制造的副产物，它不仅营养价值极高，而且在一定的压力与浓度条件下，能够形成凝胶。目前关于高压诱导乳清蛋白凝胶化的架桥机制已经解明，然而对于凝胶化过程中蛋白质分散系的相行为，且知之胜少。 前期研究中，申请人发现了高压诱导乳清蛋白凝胶化过程中的相分离与相反转现象，本项目将围绕上述相分离过程，结合高压共振散射技术（in situ）与显微分析，对高压诱导相分离的动力学规律、相反转相图、以及相分离时间演化与凝胶微构造形成机制的关系进行研究，进而基于对蛋白质构象变化与分子间架桥反应的研究，通过相分离动力学方程的构建，以及计算模拟分析，对高压诱导乳清蛋白分散系相分离发生的动力学机制进行探讨。 以上研究，有望揭示高压诱导乳清蛋白凝胶化中相分离的动力学规律及其发生机制，为乳清蛋白在新型凝胶食品开发、功能性食品成分封装、纳米与微米凝胶微粒制备等现代食品科学技术领域的应用提供理论依据与技术指导。

Whey protein is by-product of the cheese manufacturing industry. Whey protein has high nutritional value and could form a gel under high pressure at the appropriate concentration. About the pressure-induced gelation of whey protein, the mechanism of cross-linking reaction was clearly, however the phase behavior did not. In the early study, we have found the phenomenon of phase separation and phase inversion during the pressure-induced gelation of whey protein. In this work, the kinetic rules of pressure-induced phase separation, the phase diagram of phase inversion, and the relation of phase separation and the formation of microstructure of gel will be studied by using high-pressure resonance light scattering and microscopic analysis, furthermore, the mechanism of phase separation will be studied through dynamics simulations which based on the analysis of protein conformation and cross-linking reaction. 　　This study will reveal the kinetic rules and its mechanism of phase separation during the pressure-induced gelation of whey proteins, and provide theoretical guidance for the development of new style of gel food, the encapsulation of functional food ingredients, and the preparation of nano- and micro- particles of gel from whey protein.