Objective To improve the properties of soybean protein isolate（SPI） films by Maillard reaction（MR） and to realize the preservation effect on aquatic products. Methods The effects of reducing sugar type,SPI/ribose ratio, pH, temperature and time on the water solubility of SPI modified（SPIM） films, and the effects of MR on the appearance, color, microstructure and mechanical properties of SPIM films were investigated. SPI antibacterial（SPIMA） films loaded with ε-polylysine hydrochloride（ε-PL） were prepared and used to package shelled Penaeus vannamei. The preservation effect was preliminarily evaluated by the indexes of total volatile base nitrogen（TVB-N） content and total bacterial count（TBC）. Results The MR conditions were determined as SPI/ribose ratio of 40:1, initial pH at 10, and heating at 50℃ for 2.00 h. The SPIM films with better overall performance on water solubility, color, microstructure and mechanical properties were obtained. SPIMA films showed significant antibacterial activity against Escherichia coli and Staphylococcus aureus when loaded with 0.8%of ε-PL. The application results showed that the SPIMA films effectively inhibited the increase of TBC and TVB-N content during the storage of shelled Penaeus vannamei. Conclusion MR improves the water resistance and mechanical properties of SPI-based films. The SPIMA films loads with ε-PL delays the deterioration of shelled P.vannamei during storage. This study supports the application of SPI-based films in foods with high moisture content.

蚵仔，即牡蛎，是一种常见的海洋食品，蚵仔煎是一种以蚵仔和太白粉为原料制成的台湾特色风味小吃。近年来，随着台湾美食风靡世界，台湾第一小吃蚵仔煎也成了家喻户晓的美食代表。针对台湾蚵仔煎成功经营这一现象进行了深入探究，找出原因，并结合舟山贻贝这一同样营养丰富广受喜爱的海洋食品的现状，提出促进舟山贻贝食品产业开发的建议。

Objective:to investigate and analyze the college students eating instant noodles in Zhoushan,Zhejiang prov-ince,to offer theoretical basis for health and education. Methods:We surveyed anonymous three universities with the total students number of 450,that is ,150 students were questionared per college. The statistics was analyzed by SPSS 19. 0. Results:The results suggested that the students having instant noodles was about 70% ,with the male students at 55% and the female students at 81. 7% respectively,and the the number of the female is significantly higher than that of the male(P< 0. 01). In the survey,it was found that the main reason for them to buy instant noodles was for satisfying their hunger, and they didnˊt want to go to the canteen. Conclusion:The result implies that it is common for college students to eat instant noodles,and we should do more to enhance the studentsˊ education about nutriceutical knowledge and to guide them to de-velop a healthy lifestyle.