随着生活节奏加快，鱼糜制品需求量逐年增加，但其主要原料海水鱼资源却日益匮乏，相反我国淡水鱼资源丰富且价格低廉，而淡水鱼糜的凝胶特性较海水鱼糜差，提高凝胶特性成为淡水鱼糜产品开发的瓶颈之一。本课题组及前人研究发现，淡水/海水混合鱼糜在一定条件下可产生凝胶协同增效作用，据此本项目提出“分子间作用力-蛋白质构象改变-混合鱼糜凝胶协同增效”的假说。拟综合运用现代仪器分析、分子生物学等技术研究淡水/海水混合鱼糜蛋白质和氨基酸组成及内源性谷氨酰胺转氨酶的差异，分析鱼糜凝胶形成过程中蛋白质分子之间的相互作用力对凝胶网络结构形成的影响，探讨蛋白构象的改变与混合鱼糜凝胶特性协同增效的相关性。同时，对混合鱼糜凝胶化特性、蛋白质构象变化、蛋白质聚集特征等进行深入研究，从蛋白质重组装过程探明混合鱼糜凝胶协同增效机理。本项目可创新和丰富鱼糜制品加工理论，也可为淡水鱼高值化利用技术的发展提供支撑。

With the accelerated pace of life, the demand quantity of surimi products has increased year by year, but the main raw materials of marine fish resources are increasingly scarce. On the contrary, freshwater fish that can be used for surimi processing resources are very rich in China, and the price of them is low. Gel properties of freshwater fish surimi is worse than marine fish surimi, and how to improve it is one of the bottlenecks in the development of freshwater fish surimi. We and others have been found that the blended surimi from freshwater fish with marine fish could produce gel synergies under the proper conditions. Based on these findings we propose a hypothesis of “forces of protein intermolecular - changes of protein conformation - gel synergy of the blended surimi”. This project aims to analyse protein and amino acid composition of marine/freshwater blended surimi and the difference of endogenous transglutaminase, and study the effect of interaction among protein molecules on surimi gel network structure during the process gel forming, and explore the correlation between changes of protein conformation and gel synergies of blended surimi by modern instrumental analysis and molecular biotechniques and so on. Meanwhile, to reveal the gel synergies based on protein recombinant, the gel properties of blended surimi, conformational changes and aggregation characteristics of protein will be further study. The project can innovate and enrich surimi products processing theory, and also provide technology support for high value utilization of freshwater fish.