食用凝胶是食品体系中重要的功能性结构，在稳定食品、载体输送、风味控释等方面发挥重要作用。前期研究发现，虾夷扇贝雄性生殖腺经酶解后，形成以肽为主体、具有一定强度的凝胶状产物，维系其凝胶网络的作用力主要为静电和疏水作用。然而，虾夷扇贝生殖腺酶解物凝胶中有哪些肽分子？决定其凝胶化行为的关键肽分子有哪些？目前尚未明确。针对上述问题，本项目拟联合转录组、蛋白组、模拟（in silico）分析及生物信息软件，揭示其凝胶化行为的分子基础。首先，利用蛋白质组学和转录组学整合分析，获得虾夷扇贝雄性生殖腺蛋白质的序列信息。其次，利用模拟（in silico）分析手段，选取胰蛋白酶为参数，获得酶解物中肽分子的序列信息。再次，利用生物信息软件，基于静电和疏水作用特性，筛选获得阴/阳离子肽、疏水肽的生物信息；结合凝胶化物性学与形态学表征方法，甄别并获得关键肽分子，从而构建虾夷扇贝生殖腺酶解物凝胶化行为的分子基础。

Edible gel is an important functional structure in food system playing a crucial role in food stability, carrier transport, flavor release, etc. Our previous studies have indicated that enzymatic hydrolysates from scallop (Patinopecten yessoensis) male gonad (SMGHs) form the gelatinous products with peptides as the main composition having certain gel strength. The gel network of SMGHs is primarily maintained by electrostatic and hydrophobic interactions. However, what kinds of peptide are in the gel of SMGHs? What kinds of key peptides do determine the gelation behavior? The answers of these questions remain uncertain. Therefore, concerning these questions, the objective of this project is to elucidate the molecular basis for gelation behavior of SMGHs by combining the techniques of proteomics, transcriptomics, in silico analysis and bioinformatics software. Firstly, the sequence informations of proteins in scallop (Patinopecten yessoensis) male are determined by integrated analysis of proteomics and transcriptomics data. Secondly, the sequence informations of peptids in SMGHs are comprehensively analyzed by using in silico analysis with parameter of trypsin. Thirdly, the cationic, anionic and hydrophobic peptides are screened by bioinformatics software on the basis of electrostatic and hydrophobic interactions. The key peptides are identified by physical and morphological methods for gelation. Consequently, the studies of this project will establish the molecular basis for gelation behavior of enzymatic hydrolysates from scallop (Patinopecten yessoensis) gonad.