温度介导的水产蛋白动力学及其对肌肉质地品质影响机制的研究

Aiming at the key theoretical defects of freshness quality control in aquatic fields, the protein dynamics mediated by temperature and the influence mechanism on the texture quality of aquatic products will be investigated. By imaging technology of atomic force microscope (AFM), protein dynamic changes under different temperature conditions will be observed directly. With mathematical method of fractal dimension, protein dynamics mediated by temperature on the cell level will be analyzed. Combination of molecular biology and analysis of protein structure as well as protease characteristics, the dynamics characteristics of temperature mediated protein and its mechanism will be clarified. The specific structural protein will be determined based on comparative proteomics, and the temperature mediated protein kinetic model will be calibrated. On the other hand, the TPA texture parameters of muscle fibers will be measured, comparing with the sensory evaluation and muscle freshness quality analysis, the change rule of aquatic muscle texture quality under different temperature conditions will help to elucidate the mechanism of temperature mediated texture quality change from the view of both micro and macro scale. By mathematical means, the correlation between temperature mediated protein dynamics model and texture quality changes will be constructed, illuminating the changing mechanism of the textural quality. The results of this study will provide a theoretical basis for the preservation, processing, logistics storage and transportation technology of aquatic products.

针对水产品领域鲜度品质控制的关键性理论缺陷，研究温度介导的蛋白质变化动力学规律及其对水产品质地品质的影响机制。通过原子力显微镜AFM成像技术，直观获得蛋白质在不同温度条件下的动态变化图，以分形维数数学手段分析细胞水平温度介导的蛋白质动态变化规律；结合分子生物学技术和蛋白质结构及蛋白酶学特性分析，阐明温度介导的蛋白质特性变化动力学规律及其发生机理。以结构蛋白组为主实施蛋白组比较，分析温度介导的差异蛋白组特征蛋白，校正温度介导的蛋白质动力学模式。另一方面，仪器测定肌纤维TPA质地参数，对比感官评价及肌肉鲜度品质分析，研究不同温度条件下水产品肌肉质地品质变化规律，从微观和宏观两方面阐明温度介导的质地品质变化机理。采用数学分析手段构建温度介导的蛋白质变化动力学模式与质地品质变化规律之间的相关性，解明蛋白质变化对质地品质的影响。旨在为水产品保鲜加工、物流贮运技术提供理论基础。

现有国内外水产品的研究偏重于贮藏或加工中某一单元操作的具体影响。本项目针对水产品渔获出水到食用入口必然经历的不同温度变化，以实际水产品为材料、系统研究保鲜加工全产业链过程中品质劣化形成机理机制。以三种不同典型海水鱼类为研究对象，将鱼体死后冷藏过程中所经历的物理、生物化学过程视为一个动态的过程，系统地揭示了其中涉及的蛋白质、脂质、内源性酶、微生物群落及鱼肉质地和组织学的变化规律，并建立蛋白质随温度变化的评价动力学模型。针对传统热加工为确保生物安全性，过度加热导致营养品质低下的缺陷，研发真空低温加热方法制备sous-vide带鱼制品，对其制备和贮藏中质地等品质变化的分子机制展开研究，借助蛋白质组学、全质构测定及微观结构分析等手段，从蛋白变性及水分迁移层面分析sous-vide带鱼制品制备过程中关键影响因素，明确其分子机制基础上，系统研究鲜度保持、延长货架期的技术。研究结果从温度影响角度完善了水产品鲜度品质劣化的理论体系，为高品质水产品的加工提供新思路。