基于多尺度蛋白质-脂质超分子组装体解构重组装的碱致蛋黄“溶胶-凝胶”转变机制

皮蛋是一种主要由强碱腌制而成的大宗传统蛋制品，但其蛋黄凝固成熟时间过长导致加工成本极大增加，这已成为限制其产业进一步发展的瓶颈。然而，目前皮蛋蛋黄凝胶形成机制研究极其薄弱，使其快速腌制技术研究缺乏理论基础。因此，本项目拟借助现代物性与成像技术对皮蛋腌制过程中蛋黄的流变特性、质构特性、微观结构进行研究，揭示碱致蛋黄蛋白质-脂质超分子组装体解构重组装下的物态转变行为规律；并运用现代仪器和化学分析手段研究蛋黄在强碱诱导下蛋白质结构以及分子作用力的演变规律，明确其聚集过程中的主导作用力、关键组分。在此基础上，构建壳外强碱腌制模型研究蛋黄浆液、颗粒以及单一脂蛋白与脱脂蛋白质在碱作用下的集聚行为，揭示其分子作用力、蛋白分子构象、缠绕位点、蛋白质与脂质交互作用变化规律，解析蛋白质-脂质超分子组装体“解体-融合-重构”过程，阐明碱致蛋黄“溶胶-凝胶”转变机制，为皮蛋品质控制与快速腌制工艺开发提供理论基础。

Preserved egg is one of bulk traditional egg products pickled by strong alkali. However, mature time of preserved egg yolk is too long, which increase the cost of production. It has become the bottleneck of limit the further development of preserved egg industry. However, based on extremely weak status quo of the current research on mechanism of preserved egg yolk mature, which makes the research on rapid curing technology lack of theoretical basis. Therefore, the project intends to study the gel properties, rheological properties and microstructures of preserved egg yolks during pickling by modern physical state and imaging technology, so as to reveal the transformation behavior of egg yolks under the deconstruction and reassembly of protein-lipid supramolecular assembly in egg yolks induced by alkali. Simultaneously, the aggregation behavior and intermolecular interactions of egg yolks under strong alkali will be studied using modern instruments and chemical analysis methods. The dominant forces, the key components and conformational varieties in the process of egg yolks cohesion will be clarified. Based on this, strong alkali pickling model system will be constructed, and the aggregation behavior of granules, plasmas, single protein and defatted protein in egg yolks under the treatment of strong alkali will be studied. Change rules of its force, protein molecular conformation, winding site, and protein-lipid interaction will be revealed. And the role of lipids in gelation of egg yolk was clarified. The process of "disassembly-fusion-reconstruction" of protein-lipid supramolecular assembly will be described. Sol-gel transition mechanism of egg yolks induced by strong alkali will be illuminated. The project will provide a theoretical basis that the quality control of preserved egg and the improvement of the quick pickling process.