盐介导的卵白蛋白-溶菌酶共聚集作用对凝胶性能调控机制研究

蛋清蛋白以其高凝胶性在各类食品加工产业中应用场景广泛，而目前对于蛋清蛋白提质增效过程的研究，普遍建立在单一蛋白模型的凝胶性能评价体系上，难以揭示复杂的蛋清蛋白凝胶性能调控机制。卵白蛋白(OVA)与溶菌酶(LYZ)可自发地静电缔合，是研究二元蛋清蛋白体系的理想组合，但二者共聚集行为对凝胶性能调控机制尚不明确。本项目拟以OVA-LYZ二元蛋白体系为研究对象，通过调控盐离子环境改变蛋白质之间的静电相互作用，构建OVA-LYZ共聚集动力学模型；采用卷积神经网络算法分析共聚集行为与凝胶性能之间的相关性；借助蛋白质结构预测、分子对接及分子动力学模拟技术，预测自相似聚集单元结构，分析共聚集单元之间的相互作用模式及结合区域，阐明盐介导的OVA-LYZ共聚集行为对凝胶性能的调节作用机制。本项目为完善多元异质蛋白的凝胶调节机制提供必要的理论依据，为高凝胶型蛋清粉在内的专用型食品配料的研发与创制提供新思路。

Egg white protein were widely applicated in various food processing industries due to its high gelation properties. Nowadays, studies on the quality and efficiency process of egg white protein are generally based on the gel performance evaluation system using single protein model, which is difficult to reveal the complex egg white protein gel performance regulation mechanism. Ovalbumin (OVA) and lysozyme (LYZ) can be electrostatically associated, which is an ideal combination for studying the binary egg white protein system, however, the co-aggregation behavior of the two protein on the regulation mechanism of gel performance remains unclear. Here, we construct the OVA-LYZ binary protein co-aggregation kinetics model by adjusting the style and strength of salt ion to change the electrostatic interaction. Furthermore, the correlation between gel properties and the co-aggregation behavior were analyzed using the convolutional neural network algorithm. Meanwhile, to predict the self-similar aggregate units structure and analyze the interactions and binding region between each aggregate units, the protein structure prediction, molecular docking and molecular dynamics simulation technology will be applicated. Therefore, the mechanism of salt-induced OVA-LYZ co-aggregation behavior on the regulation of gelation properties will be clarified. This research provides the necessary theoretical basis for improving the gel adjustment mechanism of multiple heterogeneous egg white proteins, and provides new ideas for the processing and development of high-value functional food ingredients.