辽东湾主要海珍品热加工过程质构形成的分子机制

Heat treatments are widely used in processing of aquatic products. Both heat and endogenous enzymes under processing conditions result in multi-scale changes in protein molecules, supermolecules and microstructures, all of which may affect the content, phase state and distribution of water. Consequently, the tissue structure which affects food texture is rebuilt. On the basis of the texture control technology in heat-processed aquatic products as we previously developed, this project will focus on sea cucumber, abalone and scallop, the representative precious seafood in Liaodong Bay. We will use differential proteomics technique combined with bioinformatics analysis to screen the crucial proteins which affect the texture development of the aforementioned seafood species during heat treatments. Moreover, the in situ denaturation and degradation of the crucial proteins, as well as the resulting changes of supermolecular structure, microstructure, water and textural properties will be monitored. The correlation between the multi-scale, multi-level, multi-angle and multi-dimension data will be established by using mathematical models. In this way, the molecular mechanism for texture development during heat processing of the major precious seafood species in Liaodong Bay will be systematically elucidated. At the same time, enzymological mechanism of action for texture development during heat processing of the aforementioned seafood species in Liaodong Bay will also be elucidated by demonstrating the effects of endogenous enzymes on structural changes of the crucial protein molecules and supermolecules which affect the texture development. The knowledge gained in this project is expected to validate and strengthen the texture control theory, promote the texture control technology for using in heat-processed aquatic products, and provide crucial support for creating innovative techniques and technologies and developing novel and high quality products.

热加工在水产品加工中广泛应用。在热和内源酶的双重作用下，水产品在蛋白分子、超分子、微观结构等多尺度上发生变化，并影响水分的含量、相态及分布，是对组织结构的一次重塑，最终影响食品的质构。课题组在前期建立水产品热加工质构控制技术的基础上，以辽东湾代表性海珍品海参、鲍鱼和扇贝为研究对象，利用差异蛋白质组学技术结合生物信息学分析筛选出热处理过程中影响质构特性形成的关键蛋白质，监测关键蛋白在热处理海珍品组织原位的变性和降解过程，以及由此引起的超分子结构、微观结构、水分及质构特性变化规律，再通过数学模型在多尺度、多层次、多角度、多维度数据之间建立关联，系统地阐明质构形成的分子机制。同时，通过揭示内源酶在影响质构特性形成的关键蛋白分子及超分子结构的变化过程中发挥的作用，阐明质构形成的酶学机制。研究成果将拓展质构控制理论，提升水产品热加工质构控制技术，为升级工艺、技术及开发更高品质的新产品提供重要的支撑。

水产品经热加工时，在热和内源酶的双重作用下，在蛋白分子、超分子、微观结构等多尺度上发生变化，并影响水分的含量、相态及分布，最终影响食品的质构。课题组以辽东湾代表性海珍品海参、鲍鱼和扇贝为研究对象，利用差异蛋白质组学技术结合生物信息学分析筛选出热处理过程中影响质构特性形成的关键蛋白质，评价了主要肌原纤维相关蛋白和结缔组织相关蛋白发生的变性和降解，以及由此引起的超分子结构、微观结构和水分相态及分布变化，及其与质构特性变化之间的相关性，揭示了质构形成的分子机制；确定了可降解关键蛋白分子及超分子的主要内源酶，揭示了该酶在热处理过程中可通过影响关键蛋白分子、超分子及微观结构从而在质构特性形成中发挥作用，揭示了质构形成的酶学机制。通过本项目研究，发表SCI论文22篇（一区、二区论文18篇）；申请专利5件，其中获得授权1件；项目负责人围绕项目研究内容，在国内外学术会议上做口头学术报告8次，组织学术研讨会2次，本项目研究人员参加国内外学术会议42人次；培养博士后出站1人，博士研究生毕业5人，博士研究生在读6人，硕士研究生毕业1人，硕士研究生在读3人；项目负责人周大勇教授入选2019年度教育部“长江学者奖励计划”特聘教授。本研究成果进一步拓展了质构控制理论，为升级工艺、技术及开发更高品质的新产品提供重要的支撑。