蛋白氧化能够导致肉及肉制品的功能性质下降、风味变坏和营养物质损失，是造成肉及肉制品品质劣变的主要原因。植物来源的多酚类天然抗氧化剂具有抑制蛋白氧化的作用，但多酚与肌原纤维蛋白的作用方式以及二者相互作用对抑制蛋白氧化有何贡献和对蛋白功能特性有何影响还不明确。因此，本项目首先筛选对猪肉蛋白氧化和脂肪氧化同时具有抑制作用的多酚物质；然后借助光谱、色谱等技术检测添加不同浓度多酚的肌原纤维蛋白的结构特性、聚集状态和表面特征，明确多酚与肌原纤维蛋白的主要作用力和结合方式，阐明二者相互作用对多酚抑制蛋白氧化的贡献度和相关机理；在此基础上，检测多酚与肌原纤维蛋白作用后蛋白溶解性、乳化性和凝胶特性的变化情况，揭示二者相互作用与蛋白功能特性变化之间的内在联系。本研究可为合理认识多酚抑制蛋白氧化的机理及其对蛋白功能特性的作用奠定一定的理论基础，为在实际生产过程中防止蛋白氧化和改善蛋白功能特性提供理论和应用指导。

Protein oxidation is one of the main causes of quality deterioration in meat and meat products because it leads to discolouration, functionality deterioration, off-flavours, and loss of nutrients. Polyphenolics from plant materials are good sources of natural antioxidants due to their remarkable inhibitory effect on protein oxidation. However, the interaction mechanisms between polyphenolics and myofibrillar protein and the effects of the polyphenolics- myofibrillar protein interactions on the inhibition of protein oxidation and the protein functionality are still not completely understood. Therefore, the polyphenolics which possess inhibitory effects both on protein oxidation and lipid oxidation of pork patties are selected; to identify the polyphenolics-myofibrillar protein interaction mechanisms and elucidate their contributions to the inhibitory effects of polyphenolics on protein oxidation and related mechanisms, the structural changes, protein aggregation and surface characteristics of myofibrillar protein added different concentrations of polyphenolics are investigated by spectroscopy and chromatogram technology; based on above investigations, the changes of solubility, emulsifying properties and gelling properties of myofibrillar protein are determined to reveal the correlation between the polyphenolics-myofibrillar protein interactions and the protein functionality. The present research provides theoretical foundation for clarifying the mechanisms related to the effect of polyphenolics on inhibition of protein oxidation and protein functionality; and also provides theoretical and applied guides for avoiding protein oxidation and improving protein functionality during processing of meat and meat production.