牡蛎是世界上第一大养殖贝类，但是食用牡蛎等引发的食物过敏已然逐渐成为全球化共性的人类健康问题。目前国内外热处理脱敏处理原肌球蛋白的研究大多只关注于温度对致敏活性的影响，前期分析技术检测只能被动研究处理过程前后结构变化，不能对蛋白结构及动力学变化过程进行研究。分子动力学模拟作为一种有效工具, 能将蛋白结构及其结构变化可视化和量化，能够清楚地得出蛋白结构及其变化。本项目以原肌球蛋白热稳定性和热动力学为基础，结合分子仿真模拟技术、差示扫描量热法等手段，建立牡蛎过敏原Crag1蛋白热稳定动力学模型和分子结构稳定模型，采用多维度、多因素复合热损伤Crag1蛋白建立调控其致敏活性的试验方法，系统检测其IgE相互作用热力学参数变化、蛋白结构构象变化，系统研究其结构与致敏活性的关系，明确其活性保持及损伤作用机制，为进一步脱敏工业化开发和低致敏牡蛎制品制备奠定理论基础。

Oyster is the largest kind of cultivated shellfish in the world and food allergies caused by oysters and other foods have gradually become a global common human health problem. Most researches of tropomyosin desensitization by heat treatment at home and abroad only focus on the impact of temperature on the allergenicity and the analytical techniques can only detect structural changes before and after the process instead of changs of protein structure and dynamics during the process. The protein structure and structural changes can be visualized and quantified through an effective tool,molecular dynamics simulation .Based on tropomyosin thermal stability and thermal dynamics, combined with molecular simulation techniques and differential scanning calorimetry methods, this project aim to establish the thermal dynamics model and molecular structure stability model of oyster allergen. The regulation system of oyster allergenicity by the multi-dimensional, multi-factor and composite heat damage on Crag1 will also be established. At the same time, We will detect the thermodynamic parameters during the interaction with IgE and the conformational structure changes to study the relationship between structure and allergenic activity, to explore its mechanism of maintaining and eliminating oyster allergenicity, which will establish a theoretical foundation for the further industrialization development and hypoallergenic oyster production.