食品热加工过程中蛋白质微聚集体的形成及其对蛋白质消化降解的影响机制

Thermal processing would lead to the aggregation of protein in foods. An in-depth understanding of the digestion properties of the heat induced protein aggregates (HIPAs) is not available at present. This project will study the effects of thermal processing on the digestion properties of the HIPAs and its related physicochemical mechanisms, based on the effects from the internal microsturcture and internal molecular interaction of HIPAs combined with the colloidal behavior of HIPAs in the digestion environments. Research contents include: 1) Formation, characterization and stability of the microstructure of the HIPAs during the heating process，with emphasis on the structure and cohesion of the HIPAs formed at various heating conditions. 2) Influencing mechanism of the physicochemical properties of HIPAs on its digestion behavior, especially the evolution of the physicochemical characters of the HIPAs, including microstructure and cohension force, during digestion and its relationship with the digestion behavior. 3) Control the digestion properties of HIPAs by the interaction between food components, with emphasis on the interaction between protein and classical food components, and their effects on the physicochemical properties and digestion behavior of the HIPAs. This research will improve the understanding of the effects of heating process on the digestion behavior of HIPAs, and it will also provide theoretical support to the design and manufacture of protein foods .

热加工导致的食品蛋白质聚集普遍存在，但目前对蛋白质热聚集体的消化特性还缺乏深入认识。本项目拟从蛋白质热聚集体的内部结构特征和内部作用力的角度出发，结合其在胃肠消化环境下的胶体行为，系统研究热加工对蛋白质聚集体消化特性的影响及机制。具体研究内容包括：（1）蛋白质热处理过程中聚集体微结构的形成、表征及稳定性。重点分析不同热处理条件下蛋白质聚集体的结构和内部作用力等物理化学特性。（2）蛋白质热聚集体的物理化学特性对其消化行为的影响机理。重点研究聚集体的内部结构特征、内部作用力等物理化学特性在消化过程中的变化及其对消化行为的影响机理（3）食品组分间相互作用调控蛋白质热聚集体消化行为。重点研究蛋白质与典型食品组分相互作用对蛋白质热聚集体物理化学特性的影响及其导致的消化行为的变化。本研究将有利于深入理解热加工对蛋白质热聚集体消化行为的影响机制，为蛋白质食品的设计和生产提供理论支撑。

蛋白质的消化特性受蛋白质的聚集状态影响。本项目以热加工条件对聚集体内部结构特征、内部作用力以及胶体表面特性等方面的影响为根本出发点，研究了蛋白质热聚集体的物理化学特性与其消化行为之间的联系，以及对消化行为的影响机制。发现蛋白质热聚集体内部的二硫键、氢键，以及表面疏水性是影响蛋白质热聚集体的关键因素。最后，通过食品组分之间的相互作用改变蛋白质热聚集体的内部结构特征、内部作用力以及胶体表面特性，实现了对蛋白质热聚集体消化特性的调控。项目共发表第一标注论文6篇，其中3篇SCI收录论文，3篇EI收录论文。此外在项目资助下培养3名硕士研究生，其中2名已经毕业,另一名研究生将于今年6月毕业。