可食、抗菌蛋白保鲜涂膜是近期研究热点之一，掌握成膜机理是将其应用的关键。本项目拟用界面技术研究卵转铁蛋白分子结构及界面膜性质，通过比较微观分子界面膜与宏观涂膜的关系，探寻卵转铁蛋白成膜机制；并研究磷酸化修饰对蛋白结构、成膜性、抗菌性的影响。用圆二色谱仪、核磁共振、差异扫描量热法等手段分析修饰前后蛋白结构及特性，研究修饰蛋白中磷离子的含量、修饰位点对蛋白成膜性、抗菌性影响；并用界面技术测定磷酸化修饰卵转铁蛋白溶液在空气/水界面、油/水界面的界面力学、动力学和流变学性质，研究在界面形成的蛋白膜（微观膜）与蛋白涂膜（宏观膜）之间的关系，通过卵转铁蛋白界面性质变化与结构变化的相关分析，从分子水平阐明其成膜机理；研究修饰卵转铁蛋白涂膜的通透性（透气率、透氧率等）、抗菌性等性质，并将其应用于苹果或猕猴桃等果蔬保鲜中，测定果蔬各项指标，评价其抗菌保鲜效果，为卵转铁蛋白制备食品级抗菌保鲜涂膜提供理论基础。

Recently, most researches have been focused on edible fresh-keeping film casted with protein. The key to use for food processing is to understand the mechanism of film formation. To improve ovotransferrin film-forming properties and study the mechanism of film formation, ovotransferrin will be modified by phosphorylation and then made into macro and micro films. Changes in structure and properties of the modified proteins, including content of phosphorus and sites of modification, will be examined and the relationship between ovotransferrin structure and film-forming and antibacterial properties will be elucidated by using circular dichroism (CD), NMR , and differential scanning calorimetry (DSC). The film-forming mechanism of modified proteins will be expounded at molecular level after thoroughly examining the relationship between the micro-film formed on interface of protein solution and the macro-film coated. For this purpose, properties of interfacial tension, dynamics and rheological properties on air/water or oil/water interfaces of phosphorylated ovotransferrin solutions will be determined by interface technology. Properties of the modified ovotransferrin coated film, including gas and O2 permeability, antibacterial and other properties will also be studied. The effect on freshness will be evaluated for fruits and vegetables such as apples and kiwi coated by phosphorylated ovotransferrin. Results of this study will provide essential and theoretical foundation for using modified ovotransferrin as food-grade antistaling agent.