加热诱导海参体壁易变胶原组织水分吸附及“锁水”机制的研究

水发海参这种加工方式，因其重要的应用价值传承至今。前期研究发现，海参体壁易变胶原组织（MCT）经高温煮制-低温水发形成特殊“海绵状结构”，决定了产品质构。然而，该结构的吸水和“锁水”机制尚未明确。针对上述问题，本项目运用电镜、X射线衍射、HPLC-MS等手段从微观和分子层面探究海参MCT“海绵状结构”形成机理；基于BET多层吸附理论，借助低场核磁技术和图像分形维数计算技术，构建海参MCT水分吸附动力学模型；通过模拟水发条件，研究海参MCT纤维骨架的溶胀规律，可溶物凝胶的化学作用力变化规律，探究水凝胶体系的水分状态和凝胶性质；采用原位激光拉曼光谱结合核磁共振氢谱、碳谱分析水合作用靶位点，结合分子动力学模拟与GROMACS程序预测水合胶原蛋白的分子结构。本研究从微观和分子水平构建了海参水发的结构基础，阐明吸水和“锁水”机制，为海参研究和加工奠定理论基础。

Water soaking is the traditional method to prepare dried sea cucumber, which is still widely used today. Our previous studies have shown that the mutable collagenous tissue (MCT) in Sea cucumber body wall can form special spongiform structure through a high temperature cooking- low temperature water-soaking process. The spongiform structure significantly affects the textural quality of the processed sea cucumber. However, it is still unclear how the MCT turns into these spongiform structures, neither is it clear how these structures absorb and bind to water that alters the sea cucumber sensory properties. In this study, we aim to utilize SEM, X-ray and HPLC-MS etc. to investigate the formation of the spongiform structure in sea cucumber MCT at molecular and microscopic levels, and to understand its mechanism. By using LF-NMR and fractional analysis, we aim to develop a novel water absorption model for sea cucumber MCT based on BET multilayer absorption theory to characterize the change of its water binding properties, and to explore the mechanism of the swelling of the insoluble MCT backbone and the formation of hydrogel within the MCT structure during water soaking. Furthermore, in situ Raman spectroscopy will be applied to analyze the water-binding sites inside the MCT structure, in combination with GROMACS program and molecular dynamics simulation a predictive model is to be developed to reveal the water binding capacities of the MCT structure. Our ultimate goal in this study is to understand the microstructural and molecular mechanism of water-MCT interaction, and to provide theoretical and scientific foundation for sea cucumber processing.