国内外生产企业普遍采用干热方法处理蛋清粉以提高其凝胶性，改善其品质。但在保质期内，随着贮藏时间的延长，蛋清粉经常出现凝胶性明显下降的现象。鉴于此，课题组在前期研究蛋清蛋白质凝胶特性的基础上，模拟生产条件，研究干热处理后的蛋清卵白蛋白的热聚集形成机制，以期为解决凝胶性下降问题提供一定的理论依据。 .本项目以天然蛋清卵白蛋白为对照，以干热处理后的蛋清卵白蛋白为研究对象，利用粒度分析仪、排阻色谱、园二色谱、荧光光谱等分析手段，对干热处理及贮藏过程中的卵白蛋白热诱导聚集体行为及其结构进行表征；同时，结合蛋清卵白蛋白热力学、流变学及其质构特性，揭示蛋清干热处理对卵白蛋白的热聚体形成的分子机制。

Heat treatment in dry state is an essential approach to dried egg white for guaranteeing safety and improving gel property. However, the decreasing of gel property is commonly observed with prolong of the storage. Based on the preliminary researches on functionalities of egg white proteins, the objective of present study is to investigate mechanism of heat-induced aggregates of ovalbumin and correlation between thermal aggregation behaviors or changes of aggregates and gel property by simulating production and storage conditions. The research will provide a theoretical basis to solve the related problems encountered in the actual production. Ovalbumin was served as blank group and ovalbumin heated in dry state was as research object. The macroscopic and structure characteristics of ovalbumin aggregates were determined by particle size analyzer, size exclusion chromatography, transmission electron microscopy, circular dichroism, fluorescence spectroscopy and other methods. Then the thermodynamics, texture and rheological characteristics of heat-treated ovalbumin during storage were analyzed to mimic the gelation. Finally, the correlation between thermal aggregation behaviors and gel stability of heat-treated ovalbumin during storage period will be elaborated by combining parameters determined above with the theory of gel model.