蛋白质-多糖复合水凝胶对维持食品质构有重要作用。该文以葡萄糖酸内酯（GDL）为酸化剂调节猪血浆蛋白（PPP）-黄原胶（XG）复合溶液的pH值至3.5，从而形成稳定的PPP-XG复合凝胶。质构、流变、电镜分析结果表明低浓度的PPP和XG即可形成典型凝胶，具有致密的网络结构。电位和相互作用力证明了PPP和XG之间发生了非共价相互作用，静电和氢键为主要驱动力。在一定的多糖浓度下，蛋白质与多糖比为1：1时，凝胶具有最大的硬度。而在其他浓度下，凝胶硬度出现下降趋势。XG浓度对凝胶硬度有促进作用。当XG浓度为0.3%时，混合溶液具有合适的粘度和硬度，在0.3%PPP时具有最大的硬度为250.02g，而此时持水力最低为53.96%，协同作用值最高为9.77%，储能模量和分子间作用力最强，凝胶结构致密。而溶胀性能测定表明该复合凝胶在pH值7.4条件下的吸水能力明显优于pH值2.0（P＜0.05）。研究表明该复合凝胶可改善食品的质地特性，并可作为潜在热敏性成分的递送载体，为食品加工提供参考。

Protein-polysaccharide complex hydrogels play an important role in maintaining food texture. In this paper, gluconolactone (GDL) was used as acidifier to regulate the pH value of porcine plasma protein (PPP) -Xanthan gum (XG) complex solution to 3.5, so as to form a stable PPP-XG composite gel. The results of texture, rheology and electron microscope analysis showed that PPP and XG with low concentration could form typical gels with dense network structure. Potential and interaction force proved that non-covalent interaction occurred between PPP and XG, electrostatic and hydrogen bond as the main driving force. At a certain polysaccharide concentration, the gel had the highest hardness at a protein to polysaccharide ratio of 1:1. At other concentrations, the gel hardness showed a decreasing trend. The concentration of XG could promote the hardness of gel. When the XG concentration was 0.3%, the mixed solution had a suitable viscosity and hardness, and the maximum hardness was 250.02g at 0.3%PPP, while the lowest holding power was 53.96%, the highest syneresis value was 9.77%, the energy storage modulus and intermolecular force were the strongest, and the gel structure was dense. The swelling properties of the composite gel showed that the water absorption capacity of the composite gel at pH value 7.4 was significantly better than that at pH value 2.0 (P < 0.05). The results indicated that the composite gel could improve the textural properties of food, and could be used as a delivery carrier of potential heat-sensitive ingredients, providing a reference for food processing.

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