高静压处理是肉品科学领域的一个研究热点。高静压下酶促反应的调节是高静压处理技术的新发展。猪胃蛋白酶是肉类加工过程中生产的重要副产物，并被广泛用于肉类蛋白酶解。研究表明高静压处理对猪胃蛋白酶具有激活和稳定效应，有望用于蛋白功能特性的改善和酶解效率的提高，但其机制尚未澄清。本项目拟在前期高压处理和蛋白酶解研究的基础上，以猪胃蛋白酶为研究对象，构造高静压下酪蛋白-胃蛋白酶的模式水解体系，系统研究高静压条件（压力、保压时间、温度、pH、离子强度等）对其酶学性质、结构和构象的影响，探讨高压体系下酶的理化性质（如变性温度/热焓、表面疏水性、分子尺寸、特征粘度、去折叠等）对其催化活性的影响。在此基础上，采用多肽组学策略和集总模型的方法建立胃蛋白酶在高静压场下的酶解动力学，阐明高静压下猪胃蛋白酶的催化特性，以期完善和发展食品的高压加工理论，丰富现有肉类蛋白酶解理论。

High hydrostatic pressure treatment is a research focus in the field of meat science. The high pressure enhancement of enzymes is the recent development of high hydrostatic pressure technology. Pepsin is the important byproduct of meat processing and widely used in the enzymatic hydrolysis of meat protein. It was found that the high pressure treatment could induce stabilization and activation of pepsin, which suggested that it could be used to improve the functional properties and increase the enzymatic hydrolysis rate and degree of protein. But this mechanism hasn’t been reported. Based on the previous study, the experimental system of casein and pepsin under high hydrostatic pressure will be established to investigate the effects of the environmental factors (pressure, time, temperature, pH, ionic concentration) on the enzymatic property, structure and catalytic activity of pepsin in this study. The relationship between its physicochemical changes (such as denaturation temperature/enthalpy, surface hydrophobicity, molecular dimension, hydrodynamic radius, unfolding) and catalytic activity under high hydrostatic pressure will be clarified. And the enzymatic kinetics of pepsin will be analyzed by using peptidomics and lumping method to clarify the catalytic properties of pepsin under high hydrostatic pressure. The obtained results will be helpful to develop the high-pressure processing technology of food and rich the theory of meat proteolysis.