酸性固态发酵鱼CPL降解肌原纤维蛋白促质构劣化机制研究

酸性固态发酵鱼制品是我国的一类传统发酵美食，然而酸性固态发酵鱼制品在发酵及贮藏期间往往会发生质构劣化现象，通常认为在酸性条件下内源酶对肌原纤维蛋白的降解会促使产品的质构劣化，但对影响酸性固态发酵鱼质构降低的关键因素及促使产品发生质构劣化的内在机制还不清楚。本研究以酸性固态发酵鱼制品为研究对象，重点研究在发酵条件下CPL、肌原纤维蛋白与质构劣化的相关性；通过分析纯化CPL的分子结构、酶学性质及组织分布，结合建立的酸化混合模型及蛋白质模型，确定肌原纤维蛋白水解模式、酶切位点及产物；探讨肌球蛋白和肌动蛋白分子间相互作用力、空间结构变化及解聚动力学，以期从分子水平揭示酸性固态发酵鱼CPL降解肌原纤维蛋白促质构劣化的机制。本研究对于探查发酵肉制品CPL降解肌原纤维蛋白促质构劣化机理具有极其重要的学术意义，同时也将为建立水产品新型生物发酵技术提供重要的理论指导。

Acidic solid-state fermented fish is a type of traditional fermented food in China. However, acidic solid-state fermented fish products often undergo texture deterioration during fermentation and storage. It is generally believed that the degradation of myofibrillar proteins by endogenous enzymes provide the texture deterioration of the products during acidic environment. But the key factors affecting the texture decrease of acidic solid-state fermented fish and the mechanism of promoting the texture deterioration of the product are unclear. In this study, acidic solid-state fermented fish were used as the research objects.The relationship between CPL and myofibrillar protein and texture.deterioration were focused research during ripening and fermentation. Through the analysis of the molecular structure of purified CPL, enzymatic property and tissue distribution, combining acidification of the mixed model is established and protein model, determine the myofibril protein hydrolysis mode, enzyme loci and product. Discuss the interactions between protein molecules, space structure change and depolymerization kinetics to reveal the mechanism of the CPL degraded myofibril protein of acidic solid-state fermentation fish promotes the structure deterioration at the molecular level. This study is of great academic significance for exploring the mechanism of the CPL degraded myofibrillar protein deterioration of acidic solid-state fermented meat promotes texture deterioration. It will also provides important theoretical guidance for the establishment of new biological fermentation technology for aquatic products.