磷酸化与钙交联是影响刺参胶原聚集体凝胶特性的最重要因素之一。本文通过质构剖面（TPA）实验、应力松弛实验、低场核磁、VG染色等，研究了磷酸化与钙交联凝胶的质构学特征、水分迁移规律、化学键型变化以及胶原纤维特征的改变。结果表明：用2%三聚磷酸钠进行磷酸化对刺参胶原聚集体的凝胶特性有一定的破坏，其黏性、咀嚼性、η1、E1与空白组相比发生明显降低，其结合水含量降低，自由水含量升高，水分活度Aw明显升高；而在磷酸化基础上进行1% CaCl2交联则会对刺参胶原聚集体凝胶特性产生明显影响，其硬度及粘性比磷酸化刺参高，水分活度降低，提高了胶原聚集体与水分的结合程度，增强了凝胶性，使得胶原纤维结构更加稳定。与高温高压处理相比较，磷酸化与钙交联处理能够增强刺参胶原聚集体的凝胶特性，为刺参的加工及改性工艺提供了新途径。

Phosphorylation and calcium cross-linking are important factors affecting the gel properties of sea cucumber collagen aggregates. A texture profile analysis (TPA), a stress relaxation experiment, low field nuclear magnetic resonance (LF-NMR), and Van Gieson staining were performed to investigate the textural characteristics, moisture migration, and changes in chemical bonds as well as in the characteristics of collagen fibers of phosphorylated and calcium cross-linked collagen gels. The results showed that phosphorylation with 2% sodium tripolyphosphate adversely affected the gelling properties of sea cucumber collagen aggregates. Compared with the control group, the phosphorylated collagen aggregates had lower viscosity, chewiness, η1, E1, and bound water content, and higher free water content and water activity (Aw). Calcium crosslinking (with 1% calcium chloride) after phosphorylation had a significant impact on the gelling properties of sea cucumber collagen aggregates, resulting in greater hardness, higher viscosity, and lower Aw. The degree of binding between collagen aggregates and water increased and the gelling properties were enhanced, thus leading to a more stable structure of collagen fibers. Compared with the high pressure and high temperature treatment, the combination of calcium crosslinking and phosphorylation can improve the gelling properties of sea cucumber collagen fibers, and provide a new route for the processing and performances of sea cucumbers.

山东省自然科学基金（ZR2014CQ015）；中国博士后面上基金（2012M511549）；青岛市科技计划应用基础研究项目（14-2-4-106-jch）；国家高技术研究发展计划863计划（2014AA093508）