本课题在前期有关豆奶蛋白粒子解离与聚集及酶解物肽的聚集反应和稳态化研究成果的基础上，以大豆蛋白亚基或肽链形成聚集体过程中的荷电性为核心，围绕蛋白质/肽的氨基酸残基间分子间力的相互作用和肽链聚集过程，重点分析大豆蛋白/肽的荷电性氨基酸残基对肽链的聚集驱动、侧链残基堆叠等分子间力的平衡性及其引起的蛋白/肽聚集体结构变化，明确蛋白/肽的荷电性基团在蛋白或肽聚集体形成中的作用机制，进一步分析大豆蛋白/肽的聚集体结构、形状、大小和荷电性等性质，探讨这些性质对蛋白/肽聚集体的细胞生物学活性、物性及食品感官学性质的影响，从而进一步丰富和完善蛋白或肽聚集体的形成机制理论，为创新大豆蛋白/肽的加工利用技术提供理论依据。

This subject, on the basis of previous researches about the dissociation and formation of soymilk protein particles, the aggregation and stabilization of peptides, focusing on the charges of aggregation formation process of soy protein subunits or peptides, centering on the mechanisms for inter-molecular interactions between amino acid residues and peptide aggregation process, mainly aims to analyze the charges of soy protein or peptide amino acid residues and its effect on peptide chains, as well as the balance between intermolecular forces and its effect on protein structures, through which the working mechanism of charged groups in the protein or peptide aggregates formation process could be addressed. Furthermore, the properties (structure, shape, size and charge) of soy protein or peptides will be analyzed and their effects on cell biological activity, physical effects and food sensory properties of protein or peptide aggregates will be discussed. The study will further enrich and improve the formation theory mechanisms of protein or peptide aggregates, and will provide a theoretical basis for the innovation of soy protein or peptide processing technology.