pH调节法(pH-shifting)是一种简单、高效的蛋白提取方法，可用于植物或动物分离蛋白的制备。实验以兔肉为原料，研究pH调节法对兔肉功能性蛋白肌原纤维蛋白性质的影响。实验结果表明，pH调节法无论酸法(pH 3.0～5.5)还是碱法(pH 12.0～5.5)均会诱导兔肉肌原纤维蛋白性质发生一定变化。酸碱处理后蛋白溶解性降低，浊度增大。蛋白乳化活性/乳化稳定性下降，总巯基含量减少，表面疏水性增大，但活性巯基含量无显著变化。pH调节还导致肌原纤维蛋白凝胶强度、凝胶持水性降低，凝胶白度变化不大。2种处理条件下，酸法pH 3.0～5.5处理的肌原纤维蛋白变性程度较小，更适合制备兔肉分离蛋白。

pH-shifting is a simple and efficient method for protein isolate.In this study, the effects of pH-shifting (pH 3.0-5.5，pH 12.0-5.5)on myofibril protein properties of rabbit meat were studied.The results show that: pH-shifting, whether acid treatment or alkali treatment, could lead to certain changes in the properties of myofibril proteins in rabbit meat.Both acid and alkali treatment caused solubility decreased and turbidity increased, but the alkali treatment was more obviously.Total sulfhydryl content, emulsifying activity and emulsion stability of myofibril protein decreased after acid and alkali treatment.But the surface sulfhydryl content had no significant change.pH-shifting also resulted in the decrease of gel quality.Myofibril treated by alkali has the lowest gel strength and water holding capacity.But gel whiteness changed little after acid and alkali treatment.In general, properties of myofibril protein had smaller change by acid treatment.Therefore acid treatment is more suitable for rabbit protein isolate.