蛋白是鲍鱼腹足肌肉的主要成分，对鲍鱼加工产品的质构起重要的作用。然而，目前对鲍鱼肌肉蛋白的功能特性、蛋白结构与功能特性之间的相关性，尤其蛋白的交联和降解等变化对产品品质的影响仍不明确。本项目拟以皱纹盘鲍腹足肌肉为原料提取肌原纤维蛋白、肌球蛋白、副肌球蛋白和胶原蛋白，详细分析它们的理化性质、胶凝和组织化等功能特性，以及产地、季节、蛋白之间的相互作用、蛋白与多糖之间的糖基化反应等对蛋白功能特性的影响。纯化肌球蛋白、副肌球蛋白和胶原蛋白α肽链并测定一级结构。探讨鲍鱼肌肉蛋白在各种加工条件下发生的交联、降解、糖基化等变化及其对产品品质的影响。通过本研究，将能明确鲍鱼肌肉蛋白在加工中可能发生的变化，从原理上揭示蛋白的变化对产品品质的影响。本项目整合了蛋白质化学、食品化学和现代生物技术等相关领域的技术手段和实验方法，研究结果可为更好地利用鲍鱼资源研发高品质的产品提供可靠的理论基础和技术支撑。

Proteins, major component of abalone muscle, play an important role in the texture of abalone product. However, little information concerning the functional characteristics of proteins from abalone muscle is available. Furthermore, the effect of protein cross-linking or protein degradation on functional characteristics of abalone muscle proteins has never been reported. Therefore, the objectives of this project are to extract myofibrillar protein, myosin, paramyosin and collagen from abalone (Haliotis discus hannai Ino) muscle. The functional properties including physico-chemical properties, gelation properties and texturization properties of the obtained proteins will be determined, and the effect of place, seasons, protein-protein interaction and protein-polysaccharide interation on the functional properties of abalone musle proteins will be analyzed. The primary structure of purified myosin, paramyosin and collagen α-chain molecule will be determined. Then the protein changes such as cross-linking, degradation and glycosylation in the various processing conditions will be explored, and their effects on the abalone product quality will be investigated. Through this project, the characteristics of abalone muscle protein during processing will be elucidated, the effect of protein components on the qualities of abalone products will be revealed. In this project, the technology and experimental methods of protein chemistry, food chemistry, and modern biological technology will be integrated. The anticipated results can provide reliable theoretical basis and technical support for preparing high quality products using abalone resources.