通过葡萄糖酸内酯（GDL）冷致诱导热变性大豆11S蛋白-刺槐豆胶（LBG）共混溶液形成凝胶，并对凝胶微结构、粘弹流变性、硬度性质、在模拟肠胃液中的溶胀性能及对核黄素的控释特性进行了分析研究。结果表明随多糖浓度的增加冷致凝胶微结构由蛋白连续相转变为多糖连续相形貌。添加多糖为0.05%~0.15% (m/V)范围时，伴随粘弹模量和硬度值呈增加趋势，随多糖量增加至0.25% (m/V)时凝胶硬度由峰值的46.7 g降低到38.2 g。凝胶弹性模量及硬度越大，随润涨时间延长，在模拟胃液中体积正向溶胀越大，而在模拟肠液中体积负向溶胀（即消减）愈小。荷载核黄素的共混凝胶在模拟胃液和肠液中的缓释性能与共混凝胶弹性模量及硬度值、微结构均一性及孔隙尺度呈正相关关系。

Cold-set gels were prepared through adding Gluconic acid-delta-lactone (GDL) to the heat denatured soy protein 11S - locust bean gum (LBG) blend solution, and microstructure, viscoelastic, hardness properties, the swelling properties and the controlled-release characteristics of riboflavin in simulated physiological fluids of the gels were analyzed. Results showed that cold-set gel microstructure morphologies were transferred from the protein continuous phase into polysaccharide continuous phase with increase of LBG concentration. The viscoelastic modulus and hardness increased with adding LBG concentration located 0.05%~0.15% (m/V), then hardness was decreased from the peak value 46.7 g to 38.2 g when LBG concentration was added beyond 0.25% (m/V) . As gel elastic modulus and hardness increased, the volume by positive swelling became bigger in simulated gastric fluid with the swelling time longer，while the volume by negative swelling became smaller in simulated intestinal fluid. There were positively correlated relationships between control release capacity to riboflavin in simulated gastric and intestinal fluid with viscoelastic modulus, hardness, porosity of microstructure and integrity of cold-set gels.

国家自然科学基金(31101215)；广东省自然科学基金(10451200501004341)；广东高校优秀青年创新人才培养计划项目资助(LYM10120)