本文采用稳态剪切和小变形振荡流变分析方法研究了超声时间、超声功率对大豆11S蛋白-葡聚糖共混溶液的稳态剪切粘度和及其冷致凝胶过程动态流变性质的影响。实验结果表明：对照样及超声处理后的共混溶液均为假塑性流体，共混溶液的表观粘度随超声时间或超声功率增加呈降低趋势。与对照样相比，经237.5 W超声处理6 min后，粘度的下降幅度达46.6%。当超声处理时间或功率分别位于0~9 min或0~142.5 W范围时，共混溶液经超声处理后均可冷致形成非共价三维网络共混凝胶，凝胶的G'和G"随时间或功率增加呈增加趋势。当超声时间或功率分别增加到12 min或237.5 W时，共混凝胶的G'分别由峰值的954.7 Pa和609.9 Pa降低为367.3 Pa和507.8 Pa，同时凝胶起始时间被迟滞。超声处理对凝胶线性粘弹区域影响不显著。

The effects of ultrasonic time and power on the steady shear viscosity of soybean 11S protein-dextran blend solution and dynamic rheological properties of the cold blend gels were investigated with analysis of steady shear and low amplitude dynamicoscillatory. The results showed that both the blend and the control with ultrasonic treatment were pseudoplastic fluids, and the apparent viscosity of the blend was decreased with the increase of ultrasonic time or ultrasonic power. Compared to the control, the viscosity of the blend decreased by 46.6% after ultrasonic treatment with 237.5 W for 6 min. When the ultrasonic treatment time or power was in range of 0~9 min or 0~142.5 W, the blend solution could be formed non-covalent three dimensional network by cold treatment. G' and G" displayed an increased trend with increasing ultrasonic time or power. However as the time or power further increased to 12 min or 237.5 W respectively, G' of blending gel reduced from the peak of 609.9 Pa and 954.7 Pa to367.3 Pa and 507.8 Pa, respectively, while the initial gelation time was delayed. After ultrasonic treatment, the linear viscoelastic region of the blend gel was not significantly influenced.

国家自然科学基金项目(31101215)；广东高校优秀青年创新人才培养计划项目资助(LYM10120)；广东省天然产物绿色加工与产品安全重点实验室开放课题（201204）