以大豆籽粒为研究对象，采用生物化学、蛋白质化学、油脂化学、酶学和光谱学等学科结合的方法，探讨生物解离大豆亚细胞态油脂体油脂释放机制及调控。主要研究内容包括：1）大豆亚细胞态油脂体组分、分子结构及分布特征，明确大豆组分与油脂体微粒结合模式；2）研究机械能输入对大豆油脂溶出及聚集影响机理；3）探明蛋白关键组分解离和分子空间构象变化与油脂存在形式及油脂析出构效关系；4）构建关键组分变化与油脂释放间的分子动力学模型；5）分析乳化相化学组分、界面性质和分子作用方式，剖析维持乳化相稳定的机制；6）分析乳化相破乳过程的超微观形态、界面特性和分子间作用力、分子排序和空间构象变化，阐明破乳机理。通过上述研究，确定影响生物解离油脂体油脂释放的关键组分和特征空间构象，明确生物解离油脂体提取油脂过程中，各组分间的分子相互作用、结构及其功能性的变化，为实现高值大豆产品的生物加工与调控提供理论依据和技术支撑。

The present project proposal focused on soybean aims to investigate the release mechanism and regulation of soybean oil through biological dissociation of subcellular oil bodies with the help of biochemical, protein chemical, oil chemical, enzymological, and spectroscopic techniques. This project content mainly includes: (1) Clarify the component, structure, distribution of soybean subcellular oil bodies, and binding pattern between soybean component and oil bodies; (2) Investigate the mechanism of the effect of mechanical energy input on the release and aggregation of soybean oil; (3) Elucidate the structure-activity relationship between the dissociation and the change of molecular conformation of the key component of protein and the existing form and release of oil during biological dissociation; (4) Develop molecule-based kinetic models for the relationship of the change of key component and release of oil during biological dissociation; (5) Analysis the chemical composition, interface properties, and molecular interaction of cream generated from biological dissociation, and then clarify the mechanism of maintaining the stability of cream; (6) Evaluate the micromorphology, interface properties, molecular interactions, molecular sorting, and spatial conformation change of cream during de-emulsification process, and therefore clarify the mechanism of de-emulsification process. Through the above project, the key component and spatial conformation influencing the release of oil, during the biological dissociation of soybean subcellular oil bodies process, and also the molecular interactions and structural and functional changes between each component during the biological dissociation of soybean subcellular oil bodies process will be clarified, which will provide theoretical basis and technical support for achieving bioprocessing and regulation of premium soybean products.