蛋白质会通过分子间相互作用发生聚集行为，从而影响蛋白质的功能性质。对蛋白质聚集过程中分子间相互作用的深入了解，有助于通过改变加工条件精确控制蛋白质的聚集行为，获得更具针对性的高品质产品。本项目基于申请人前期研究发现高场强超声波能够显著提高蛋清蛋白起泡力的事实，以高场强超声波作用的蛋清蛋白为研究对象，通过多角激光光散射仪联用尺寸排阻色谱、小角X射线散射、原子力显微镜等现代仪器分析技术研究高场强超声波下蛋清蛋白聚集行为的变化规律以及和起泡性变化的内在联系；采用免疫共沉淀、蛋白质组学、蛋白质免疫印迹等分子生物学技术探明聚集行为中相互作用变化的蛋白质种类和数量，明确关键蛋白质在蛋白相互作用中的变化规律，据此阐明高场强超声波调控蛋白相互作用提高蛋清起泡性的分子机制。通过本项目实施有望为食品加工过程中蛋白聚集行为提供一定的理论基础，并为高场强超声波技术在蛋品加工中的应用提供科学依据。

Protein interaction can lead to aggregation behavior of protein, which affects the properties of protein. The deep understanding of the protein interaction during aggregation is helpful to exactly control aggregation behavior of protein by changing processing condition and obtain high quality product. Based on our previous research indicating that high field intensity ultrasound (HFIU) could promote the foaming activity of egg white (EW), the present project aims to investigate the effect of HFIU on the aggregation behavior of EW and the internal relations between this behavior and foaming properties with SEC-MALLS, SAXS, AFM and modern instrumental analysis; and to explore the species and quantity of proteins involved in aggregation with Co-IP, Proteomics and Western blot, so as to uncover the mechanism by which HFIU regulates protein interaction to improve the foaming properties of EW. These studies will supply theoretical basis for EW protein aggregation during food processing and provide scientific basis for the application of HFIU in egg processing.