pH场驱动类PSE鸡肉肌原纤维蛋白解折叠改善乳化特性的分子机制

类PSE鸡肉指的是一类加工特性较差的异质肉，如何改善其由于乳化特性不佳造成的经济损失，是禽肉加工业长期以来的难点问题。申请人前期研究发现经pH场驱动能够调控肌肉蛋白构象转变，从而提升其乳液稳定性，据此我们提出“pH场驱动策略能够通过调节界面行为改善类PSE鸡肉肌原纤维蛋白乳化特性”的假说。本项目拟以类PSE鸡肉肌原纤维蛋白为研究对象，借助高分子构象分析手段，解析不同pH场驱动策略下蛋白解折叠效应及构象转变规律；通过综合运用光谱技术和现代仪器手段，比较解折叠水平对蛋白乳液稳定性的影响，进行二者间关联性解析，并确证最优的pH驱动策略；在此基础上，分别以乳液形成和稳定为目标阶段，明确各阶段下的肌原纤维蛋白界面行为，从分子结构转化、界面张力演变、界面流变学特性和分子间作用力贡献等方面着手，阐明肌原纤维蛋白解折叠水平调控乳液稳定性的界面机制，从而为类PSE鸡肉的乳化特性改善奠定理论基础。

As a kind of dysfunctional chicken meat, the processing properties of pale, soft, and exudative (PSE)-like chicken breast meat have not been satisfied by the poultry meat industry on account of its downgraded emulsion properties. The previous work proved pH-shifting could improve PSE-like chicken protein emulsion stability. Hence, we proposed "pH-induced protein structural modification improves protein emulsion properties by manipulating interfacial behavior". To verify this proposal, the PSE-like chicken myofibrillar protein would be taken as a model system. The research would be performed to do the following: (a) elucidate the protein structure changes induced by various pH-shifting strategy; (b) compare the effects of protein unfolding on protein emulsion stability, interpret the connection between structural and emulsion properties, and further confirm the emulsion advantageous pH-shifting strategy;(c) determine the protein behavior during and after protein emulsion formed, including protein structural transformation, interfacial tension, interfacial rheological properties and contribution of molecular force on interfacial film forming. The objective of this study is to illuminate the mechanism of pH-shifting induced PSE-like chicken meat myofibrillar protein unfolding on emulsion properties improvement, establish the theoretical basis of emulsion properties improvement of PSE-like chicken protein.