本文通过用天然植物提取物交联胶原蛋白的方法，提高海参胶原蛋白稳定性，为海参加工提供理论基础。本文以刺参为原料，研究不同处理的即食海参体壁的交联度，以及在37 ℃贮藏过程中的质构变化，蛋白质降解度的变化和海参体壁微观结构等的变化。结果表明，用五倍子提取物和诃子提取物交联处理的海参体壁的弹性明显高于空白组海参，诃子处理组和五倍子处理组的海参分别比空白组高出1.16倍和1.58倍；交联处理的海参体壁蛋白的降解率分别比空白组海参降低20%~30%；经过水分含量、水分活度以及水分状态分析，诃子处理组和五倍子处理组海参的水分含量分别比空白组降低13.12%和16.78%，水分含量的降低有助于延长即食海参贮藏稳定性。在37 ℃贮藏过程中，交联组海参的感官评分比空白组高出一倍多，具有更容易被消费者所接受的感官要求。

The stability of sea cucumber collagen was improved by crosslinking with natural plant extracts. These data provide a theoretical basis for sea cucumber processing. Sea cucumber Apostichopus japonicus was used as the raw material. The degree of crosslinking of instant sea cucumber body wall with different treatments as well as changes in the texture, the degree of protein degradation, and the microstructure of the instant sea cucumber body walls during storage at 37 ℃ were studied. The results indicated that the elasticity of the body wall of instant sea cucumber crosslinked by Galla chinensis and Fructus chebulae extracts was significantly higher than that of the control group by 1.58 times and 1.16 times, respectively. Compared with the control group, the degree of protein degradation of the body wall of the crosslink treated instant sea cucumbers was reduced by 20~30%. The moisture content, water activity, and moisture state analysis showed that the moisture contents of Galla chinensis and Fructus chebulae treated groups were 13.12% and 16.78% lower than that of the control group, respectively. The decreasing moisture content of the instant sea cucumber helped improve its storage stability. During the storage at 37 ℃, the sensory scores of the sea cumber in crosslinking groups were twice has high as those of the control group and met the sensory requirements that were more easily accepted by consumers.

长江学者和创新团队发展计划资助（IRT1188）