动物血浆蛋白是重要的畜禽屠宰加工副产物，因其良好的乳化凝胶性质具有做为蛋白添加物和脂肪替代物潜力。本项目在前期国家自然科学基金青年科学基金项目对动物血浆蛋白乳液凝胶的物化特性及界面上蛋白间竞争性吸附乳化研究基础上，继续应用高压微射流制备天然血浆蛋白及热变性凝聚血浆蛋白Pickering乳液凝胶，并围绕pH、离子强度等因素下的界面调控，对血浆蛋白乳液凝胶的稳定机理、血浆蛋白乳液凝胶在肌原纤维蛋白基质中的填充性质、以及乳液凝胶的脂肪消化性质进行研究。综合运用GROMACS分子模拟、界面吸附动力学、分子扩散的核磁共振研究等手段，挖掘化学键-空间构象-体系能量的联系，解释乳液凝胶的油相稳定机制、血浆蛋白乳液凝胶的界面构成对其与肌原纤维蛋白基质相互作用的影响规律。相关结果将进一步完善蛋白质胶体与界面化学理论，同时为动物血浆蛋白在新型乳化凝胶类食品开发、新型功能性食品配料研制提供理论依据和实践指导。

As one of important by-products of livestock and poultry slaughtering, animal plasma protein has the the potential to be used as additives or fat substitutes, because of its good emulsifying and gelation properties. Based on the researhs of physi-chemical properities of plasma proein emulsion gel and competitive emulsification among droplet surface proteins fund by YOUTH National Science foundation of China.We will prepare plasma protein emulsion gel using microfluidization method. A series of studies, such as stability mechanism of plasma protein emulsion gel, filled nature of emulsion gel in the matrix of myofibrillar protein and fat digestion of emulsion gel will be carried out, based on the interface regulation of pH, ionic strength and other factors. GROMACS molecular simulation, interface adsorption kinetics, NMR studies of molecular diffusion and other methods will be used to study structure-function relationship among chemical bond - conformation – system energy, stability mechanism of emulsion geloil phase, interaction between plasma protein emulsion gel and matrix of myofibrillar protein. Relevant results will further enrich the protein colloid and interface chemistry theory, and provide a theoretical basis and practical guidance on the development of new emulsion gel food and new functional food ingredients.