对κ-卡拉胶与大豆蛋白组分glycinin（11S）混合体系的凝胶流变学性质进行了研究。结果表明：κ-卡拉胶与glycinin形成的蛋白质多糖混合凝胶相对单一浓度的κ-卡拉胶或单一浓度的glycinin凝胶而言具有较高的弹性模量；随着体系中卡拉胶浓度增加，蛋白质多糖混合凝胶的弹性模量逐渐增加；不同钠离子强度对体系的凝胶强度影响不同。TPA测定结果表明，蛋白质多糖混合凝胶的硬度和弹性值随变性的glycinin浓度增加而增大。

The rheological properties of glycinin/κ-carrageenan gel were investigated. Results showed that the mixture of glycinin and κ-carrageenan had higher modulus of elasticity than single κ- carrageenan or glycinin. Increasing the concentration of κ-carrageenan improved the modulus of elasticity of glycinin/κ- carrageenan gel. The effect of different Na+ intensity on the mixed gel was varied. Native and denatured glycinin had different effects on deformation of the glycinin/κ-carrageenan gel, which was of practical significance for the food processors.

国家自然科学基金（No.20776050）