降低乳化型肉制品中动物脂肪含量可降低制品的持水性和口感，如何改善由此而造成的产品质量缺陷是当前肉品科学研究领域的重点之一。我们的前期研究发现不同类型的脂肪会诱导肌肉蛋白发生不同的构象变化，据此我们提出“甘油三酯分子极性诱导肌肉蛋白质定向吸附特性转变”的假说。本项目拟以肉糜体系为载体，通过改变脂肪酸组成得到不同极性的脂肪，借助高效液相色谱、质谱、拉曼光谱等分析脂肪酸组成、结构及晶型对肌肉蛋白质二级结构、疏水基团、活性巯基的影响，建立乳化过程中甘油三酯分子极性与肌肉蛋白质构象变化之间的关系；利用甘油三酯分子极性的变化调控界面脂相，通过跟踪界面脂相脂肪酸特性诱导界面蛋白膜吸附动力学、界面扩张及稳定性发生改变的规律，解析甘油三酯分子极性诱导肌肉蛋白质发生吸附特性转变机制，并最终阐明因降低肉糜中动物脂肪含量诱导其凝胶基质、界面蛋白膜及脂相发生改变的原因。旨在为研究开发优质低脂肉制品提供理论依据。

Reducing the animal fat content in emulsion-type meat products would decrease water-holding capacity and generate poor palatability, and how to improve product qualities and reduce the defects due to the decrease of animal fat content has been one of the research priorities of the current meat science. Summarizing the previous investigation, we found that occurring of different conformational changes of meat protein was induced by different types of fat. Based on this finding, we propose a hypothesis that the morphological changes of triglycerides could induce the adsorption transition of meat protein at the oil-water interface. This project protocols to select the meat batters as carrier, change the fatty acid composition and the esterification degree to get different morphological fats. With the help of high-performance liquid chromatography, mass spectrometry and Raman spectroscopy, effects of fatty acid composition, structure and crystal form on meat protein secondary structure, hydrophobic group and active sulfhydryl would be evaluated, then further to build relationships between triglycerides morphological changes and meat protein conformational transformation in the emulsification process. By the way of changing triglycerides structure to control the composition of fatty acid at the interface lipid phase, tracing the regularity of interfacial lipid fatty acid polarity induced the changes of protein membrane adsorption kinetics, interfacial expansion and stability, and then analyzing the adsorption transition mechanism of meat protein adsorption characteristics induced by triglycerides morphological changes, and ultimately clarify the reason for the changes of meat gel matrix, interfacial protein membrane and oil phase induced by the animal fat content reduction. The results would be useful to provide the theoretical foundation for the research and development of high-quality low-fat meat products.