为探索海藻糖类对于冷冻水产品的抗冻保水效果，以南美白对虾为研究对象，以焦磷酸钠为对照，研究海藻糖、海藻胶及寡糖对南美白对虾蛋白质冷冻变性的抑制效果。结果表明，-18 ℃冻藏6周后，0.5%、1.0%海藻糖和海藻胶寡糖（500~600 Da）处理可显著降低冷冻虾仁解冻汁液流失（5.00~5.54%），其与焦磷酸钠保水效果无显著性差异（5.02~5.48%，p>0.05）。整个冻藏期内，0.5%、1.0%焦磷酸钠、海藻糖和海藻胶寡糖处理虾仁，肌肉L*值稍有变化但并不显著（p>0.05），表明该3种物质对冷冻虾仁肌肉明度具有良好保护作用。随着冻藏时间延长，不同处理虾仁肌原纤维蛋白、盐溶性蛋白及Ca2+-ATPase活性均呈逐渐下降趋势，其中海藻糖、海藻胶寡糖对虾仁蛋白质特性的保护效果，显著优于蒸馏水、焦磷酸钠处理（p<0.05）。本研究为开发一种安全、高效、适用于冷冻虾仁的无磷保水剂提供参考。

The aim of this work was to evaluate the inhibition of saccharides from seaweed on the freeze-denaturation of protein in Litopenaeus vannamei, compared with sodium pyrophosphate as anti-freeze agent. The results indicated that the thawing loss (5.00~5.54%) of shrimp were significantly (p<0.05) decreased by 0.5% and 1.0% trehalose and alginate oligosaccharides (500~600 Da) treatments after six weeks storage (-18 ℃), which showed little significant difference from that by sodium pyrophosphate treatment (5.02~5.48%, p > 0.05). The L* values of shrimp were not significantly affected by 0.5%, 1.0% trehalose, alginate and its oligosaccharides (p>0.05) during the whole storage, which indicated they had good protective effect on the lightness of the shrimp. In addition, the activity of Ca2+-ATPase, contents of myofibrillar and salt-soluble proteins in shrimp were also decreased in all treated-groups after six weeks storage, while the protective effect on protein by trehalose/alginate oligosaccharides treatments were more significant than the other control groups (p<0.05). The study can lay the foundation for developing a kind of safe, natural and harmless non-phosphate additive which is suitable for the frozen shrimp.

国家国际科技合作项目（2012DFA30600）；国家自然科学基金青年科学基金项目（31201452）；浙江省公益性技术应用研究计划项目（2012C33081）；浙江省自然科学基金项目（LY13C200005，LY13C200006）