为进一步改善南极磷虾蛋白的加工特性，采用三聚磷酸钠对南极磷虾蛋白进行磷酸化改性，利用傅里叶红外光谱技术考察南极磷虾蛋白磷酸化实施的可能性；以磷酸化程度为考核指标，考查蛋白浓度、三聚磷酸钠添加量、pH值等因素对南极磷虾蛋白磷酸化程度的影响；通过响应面设计法优化获得南极磷虾蛋白磷酸化改性的最佳工艺条件为：蛋白浓度22g/L、三聚磷酸钠添加量6.55g/100g蛋白、反应pH值9.04、反应时间1.55h、反应温度39.90?℃，在该条件下磷酸化水平41.91mg/g。实验结果表明，采用三聚磷酸钠对南极磷虾蛋白的磷酸化改性是切实可行的。

In order to further improve Antarctic krill protein processing characteristics, Antarctic krill protein was modified by sodium tripolyphosphate. Firstly, whether the Antarctic krill protein would be phosphorylated was investigated by FT-IR. Then, taking the phosphorylation degree as index, the optimum reaction parameters of Antarctic krill protein phosphorylation were determined by the single and orthogonal experiments. The result suggested that the optimum conditions were protein concentration 22g/L,STP addition of 6.55g/100g蛋白,heating time 1.55?h,pH?9.04,temperature 39.90?℃.Under these conditions, the phosphorylation degree was 41.91?mg/g. Theresult indicate that the use of sodium tripolyphosphate on the Antarctic krill protein phosphorylation is feasible.