解决鱼糜制品在高温(100℃-121℃)杀菌过程中凝胶结构和物性稳定问题，是开发常温流通鱼糜制品的关键。课题前期发现了两种鱼肉蛋白/多糖复合凝胶具有良好的高温热稳定性，但鱼肉蛋白/多糖复合凝胶过程及其高温热稳定性机理尚不明确，现有的国内外相关研究尚属空白。本课题以鱼肉蛋白/可得然胶（魔芋胶）为对象，借鉴高分子材料学理论和研究手段，采用相行为分析、微结构演化跟踪、动态流变性测试等方法，系统研究鱼肉蛋白/多糖复合体系凝胶过程规律，阐明混合凝胶体结构和物性特征形成的过程机理；进一步，利用凝胶结构分析、分子间作用力测定以及水分状态分析等方法研究高温热处理对混合凝胶的影响，从凝胶构造、大分子聚集、凝胶中水分迁移等角度阐明复合凝胶高温热稳定性机理。最后，通过交联固化凝胶的方法对复合凝胶的结构与物性进行调控。

Maintaining the stable texture and properties of surimi gel is the key issue of developing surimi product circulated at room temperature. Two complex protein/polysaccharide gel stable at high temperature had been found in preliminary work of the project, however the mechanism of gel process and stability is not clear. The research is still scarce on this aspect. In this context, the project is focus on fish protein/ curdlan (KGM). The theory and means of polymer materials science is learned in the research . Mechanism of microstructure and sensory characteristics of gel is disclosed adopting phase behavior analysis, microstructure development tracking and dynamic rheological texting. In addition, the mechanism of stability of complex gel is clarified in terms of the water change, the macromolecular aggregation change and the coherence structure change in the gel. At last, the microstructure and properties of complex gel is improved by means of crosslink.