食品被认为是多组分多相多尺度的软材料，鉴于食品体系的特点，食品组分间相互作用对食品品质形成具有重要影响。风味是食品重要品质指标，蛋白质氧化是食品品质劣变的重要因素。本项目将在我们阶段性研究结果基础上，研究猪肉肌原纤维蛋白与典型风味化合物（醛类、酮类、酯类）的相互作用，阐明分子间相互作用力对相互作用的影响。解析蛋白质氧化对肌原纤维蛋白与典型风味化合物吸附作用的影响机制；表征氧化后肌原纤维蛋白的结构、聚集体状态、表面特性，阐明肌原纤维蛋白结构信息与风味物质结合方式的影响规律；研究环境因素对风味吸附的影响，构建肌原纤维蛋白风味化合物吸附动力学模型。研究乳液和乳液凝胶体系下的风味释放和感知，结合复杂体系的性质表征（体系组成、流变学特性、界面特性、微结构等），建立风味物质释放的数学模型。本研究将为合理认识蛋白质氧化对肉及肉制品风味品质特性的影响奠定理论基础，为肉及肉制品风味控制提供理论和方法的指导。

Food materials can be defined as soft matter which contain multi-ingredientsa and are selfassembled structures with complex phase diagrams and multi-length scales. Food ingredients interactions have a significant impact on their quality. Flavour is considered as one of the most-important food attributes. Protein oxidation is the main cause for food deterioration. Based on our previous results of this topic, interactions between porcine myofibrillar proteins and flavour compounds (aldehydes, ketones, esters) will be investigated. The influence of intermolecular interaction on their interactions will be evaluated. The effect of protein oxidation on the binding ability of myofibrillar proteins with flavour compounds will be studied. Structural changes, protein aggregation and surface characteristics changes of oxidized myofibrillar proteins will be elucidated. Relationship between myofibrillar proteins information and the binding pattern of flavour compounds will be evaluated. The influence of environmental factors on the binding ability of myofibrillar proteins will be investigated to establish the flavour compounds adsorption kinetics model. Flavour release and perception of emulsions and gel emulsions based oxidized myofibrillar proteins will be further investigated. The characterization of above complex systems (composition, rheological properties, interfacial characteristics, microstructure etc.) will be estimated, in order to build the flavour release model. Results from this research will be helpful to understand protein oxidation and influence on meat and meat products flavour quality. The results will be favor of flavour control of meat and meat products production.