高压均质对紫贻贝蛋白乳化特性的影响及其机制研究

In recent years, researchers focus on the application of high-pressure homogenization to improve emulsifying properties of proteins. It was found that emulsifying activity index and emulsion stability index of mixed mussel protein isolates significantly improved increased after high-pressure homogenization in our previous experiment. However, the changes and their mechanism of myofibrillar and sarcoplasmic protein in mixed mussel protein isolates are unclear, so further research is still needed. In this project we will use Fourier Transform Infrared Spectroscopy, Circular Dichroism Spectroscopy, Scanning Electron Microscopy, Laser Scanning Confocal Microscopy, Dynamic Light Scattering and other technical methods to explore the effects of high-pressure homogenization on emulsifying properties, aggregation state, oil-water emulsion interface properties and structure of myofibrillar and sarcoplasmic protein. We will further analyze the correlation between emulsifying properties and aggregation, interface properties, protein structure, and establish the correlation "high-pressure homogenization-aggregation state, interface properties and structure-emulsifying properties". We will finally clarify the mechanism of high-pressure homogenization on emulsifying properties of mussel myofibrillar and sarcoplasmic protein. This study will provide a scientific basis for the development and utilization of mussel protein with good emulsifying properties.

近年来利用高压均质改善蛋白质的乳化特性已成为食品领域的研究热点。申请人前期实验发现，经高压均质处理的紫贻贝混合蛋白提取物的乳化活性和乳化稳定性均显著改善，但其中肌原纤维蛋白和肌浆蛋白的乳化特性发生了什么变化以及变化机制目前尚不清楚，仍需深入研究。本项目将在前期研究的基础上，以紫贻贝肌原纤维蛋白和肌浆蛋白为研究对象，运用傅里叶变换红外光谱、圆二色光谱、扫描电镜、激光扫描共聚焦显微镜、动态光散射等技术，探究高压均质对紫贻贝肌原纤维蛋白和肌浆蛋白乳化特性、聚集状态、油-水界面性质和结构的影响。进一步通过分析乳化特性与聚集状态、界面性质和结构之间的相关性，从而建立“高压均质—紫贻贝蛋白聚集状态、界面性质和结构—乳化特性”之间的关联机制，揭示高压均质对紫贻贝蛋白乳化特性影响的机制。本研究将为开发和利用高乳化性紫贻贝蛋白提供科学依据。

本项目以紫贻贝肌原纤维蛋白和肌浆蛋白为研究对象，探究高压均质对紫贻贝肌原纤维蛋白和肌浆蛋白构象结构、理化性质、乳化特性、聚集状态、油-水界面性质和结构的影响。结果表明，高压均质处理展开了紫贻贝肌原纤维蛋白和肌浆蛋白的初始构象结构，暴露出游离的巯基和埋藏的疏水基团。随着高压均质压力的增加，蛋白粒子的聚集程度逐渐减弱。此外，蛋白质在水溶液中的溶解度和分散稳定性增加。界面蛋白吸附百分率增加，乳化活性指数、乳化稳定性指数和乳液储存稳定性均显著提高。高压均质通过展开紫贻贝蛋白构象结构，减弱蛋白质聚集程度，使蛋白分子更易于吸附于油-水界面，从而改善了蛋白质的乳化活性和乳液稳定性。实验结果证实高压均质处理是提高紫贻贝肌原纤维蛋白和肌浆蛋白乳化特性的有效技术。研究结果将为高压均质改性紫贻贝肌原纤维蛋白和肌浆蛋白作为功能性蛋白成分应用于控制乳化型水产制品或设计用于食品工业功能材料的乳液输送系统提供理论依据。