类PSE肉是一种具有严重质量缺陷的异质肉，其特征颜色苍白、质地柔软、保水性差和加工性能低。蛋白质热诱导凝胶功能特性差是其加工性能低的主要原因。糖基化可以改变蛋白质分子结构，从而改善肌原纤维蛋白的溶解性。因此，针对类PSE肉蛋白质热诱导凝胶功能特性差的问题，提出基于谷氨酰胺转移酶催化肌原纤维蛋白葡萄糖胺糖基化改善类PSE凝胶特性假说。研究内容如下：用低场核磁共振、DSC、拉曼光谱、荧光分析、圆二色谱等方法研究糖基化产物的凝胶功能特性、蛋白质分子构象、分子间作用力及溶液微环境的变化，利用图形分析研究热诱导凝胶形成过程中凝胶分维的变化。探索肌原纤维蛋白葡萄糖胺糖蛋白热诱导凝胶形成过程中凝胶水分的分布状态及迁移演化规律变化及肌原纤维蛋白糖基化对类PSE肉凝胶功能特性改善的机理。项目研究结果对阐明糖基化影响下的蛋白质结构与功能的关系有重要意义，为类PSE肉的有效利用提供技术支持和理论基础。

Pale, soft, exudative (PSE)-like chicken meat has been a significant meat quality defect in the poultry industry. The characteristics of PSE-like meat were pale color, soft texture, and low water-holding capacity (WHC), which impairs the functional properties and affects the sensory qualities when used in further processed meat products. The poor myofibrillar protein heat-induced gelation functional characteristics are responsible for the low processing performance. The glycosylation could alter the protein molecular structure, thereby improving the solubility of myofibrillar protein. Thus, the transglutaminase catalyzed myofibrillar protein-glucosamine glycosylation was proposed to improve the heat-induced gel functional properties of PSE-like chicken meat. The low-field NMR, DSC, Raman spectroscopy, fluorescence analysis, circular dichroism methods were used to explore the glycoprotein heat-induced gelation characteristics, the changes of protein conformation, intermolecular forces and solution microenvironment.By using the image analysis, the fraction dimensional changes during the heat-induced gel formation were studied. The mechanism of distribution and mobility of water during the glycoprotein heat-induced gelation and the gel characteristics improvement by myofibrillar protein glycosylation of PSE-like chicken meat were explored. The results of the present project have important significance to elucidate the relationship between structure and function of protein under the influence of glycosylation, and to provide technical support and theoretical basis for the effective use of PSE-like meat.