用小形变振荡流变仪测定了大豆蛋白 亲水胶体胶混合物的胶凝性能.通过聚合物“混合定律”对实验数据进行分析,结果表明,随着组分质量分数增加,大豆蛋白 卡拉胶混合物的胶凝强度沿着混合定律所计算出上限或下限而变化,显示有相变发生.大豆蛋白 黄原胶混合物的凝胶强度总是沿着上限变化,表明大豆蛋白始终是连续相.大豆蛋白和海藻酸丙二醇酯(PGA)的结合能产生强度高于上限的混合凝胶,可能是PGA和大豆蛋白间形成了共价键.大豆蛋白 槐豆胶(LBG)混合胶体的贮藏模量低于下限,可能是因为大豆蛋白 LBG混合物的去混合速率较低而降低了各组分的有效质量分数.大豆蛋白 槐豆胶(LBG) 黄原胶的三元混合物的凝胶强度沿着下限变化,但是当蛋白质质量分数较低时接近上限,表明大豆蛋白质的存在可能抑制了LBG 黄原胶混合物形成连续网状结构. The small deformation rheometer was used to determine the gelling property of soy protein hydrocolloid mixture.The experimental data were analyzed by polymer “mixing law ”, the results showed that with the increase of the mass fraction of soy protein kara The gel strength of the gum mixture changes along the upper or lower limit calculated by the mixing law, indicating a phase change occurs.The gel strength of the soy protein xanthan gum mixture always varies along the upper limit, indicating that the soy protein is always the continuous phase. The combination of soy protein and propylene glycol alginate (PGA) can produce mixed gels above the upper limit, possibly due to the formation of covalent bonds between PGA and soy protein.The storage modulus of soybean protein locust bean gum (LBG) Below the lower limit, it is likely that the soy protein LBG mixture has a lower de-mix rate and lower the effective mass fraction of each component.Soybean protein locust bean gum (LBG) The ternary mixture of xanthan gum has a gel strength along the lower limit But approaching the upper limit when the protein mass fraction is lower indicates that the presence of soy protein may inhibit the LBG xanthan gum mixture from forming a continuous network.