本文通过单因素试验设计对大豆分离蛋白-蛋清蛋白混合粉的功能特性进行研究。结果表明，大豆分离蛋白与蛋清蛋白的配比和pH值对实验结果都有显著影响。中性条件下，蛋清蛋白的比例由0%增加到80%时，混合蛋白粉的溶解度由12%上升到58%，凝胶强度由59 g上升到1604 g；大豆分离蛋白的比例由0%增加到80%时，混合蛋白粉的起泡性由86.5%上升到184%，失水率由80%降低为35%。通过实验得出了两种蛋白质之间的非线性作用，两种蛋白质在胶凝性上表现为协同作用，在起泡性上表现为抗拮作用，而在溶解度上二者表现为简单的线性叠加。

ingle factor experiment design was used to study the effects of ingredient interactions on properties of soybean-egg white protein mixture. Solubility, foaming property and gel property of the protein mixtures were tested as the main properties. The result showed that the mixture ratio and pH had a significant effect on the properties of the mixture. As the ratio of eggwhite protein increased from 0% to 80%, the solubility of mixture increased from 12% to 58% and gel strength also increased from 59 g to 1604 g. When the ratio of soybean protein increased from 0% to 80%, the foaming capacity increased from 86.5% to 184% and the rate of water loss was reduced from 80% to 35%. The method accounted for nonlinear interactions between the ingredients. The two proteins showed synergistic effects on gel property, antagonistic effects on foaming properties and linear additive effects on solubility.