为探讨豆粉制备过程中热处理工序及蔗糖添加对其凝胶特性的影响，该研究比较了不同热处理工序及蔗糖添加下豆粉分散性、溶解性，及其GDL诱导凝胶流变特性、凝胶强度、微观结构、持水性、水分分布和凝胶分子间作用力的变化。研究表明加工中烘烤、煮浆、浓缩和喷雾干燥热处理工序均会降低豆粉分散性，从而降低GDL诱导其形成的凝胶持水性、储能模量（G′）和凝胶强度，且凝胶微观结构由致密均匀状态向疏松大孔洞转变。与对照组相比，喷雾干燥热处理使豆粉分散时间从59.67 s增加到了550.50 s、凝胶T22弛豫时间从113.02 ms增加到194.85 ms；添加质量分数20%蔗糖后豆粉分散时间缩短到至52.50 s、凝胶T22弛豫时间降低至110.74 ms，有效改善GDL诱导其形成的凝胶特性。不同热处理工序和蔗糖添加下豆粉凝胶形成的分子间作用力均为疏水相互作用和静电相互作用。综上，喷雾干燥及蔗糖添加质量分数小于5%是豆粉产品分散性和凝胶性差的关键因素。该研究可为制备具有良好分散性和凝胶性的豆粉产品提供理论基础。

In order to investigate the effects of heat treatment processes and sucrose addition on the gel properties of soybean powder during the preparation process, this study compared the dispersibility and solubility of soybean flour under different heat treatment processes and sucrose addition, and the changes of GDL-induced gel rheological properties, gel strength, microstructure, water holding capacity, water distribution, and gel intermolecular force. The results have shown that baking, boiling, concentration, and spray drying heat treatment processes during processing will reduce the dispersion of soybean powder, thereby reducing the water holding capacity, storage modulus (G ') and gel strength of GDL-induced gel, and the microstructure of the gel changes from a dense and uniform state to a loose and large hole. Compared with the control group, the spray drying heat treatment increased the dispersion time of soybean powder from 59.67 s to 550.50 s, and the T22 relaxation time of the gel increased from 113.02 ms to 194.85 ms. After adding 20% sucrose, the dispersion time of soybean powder was shortened to 52.50 s, and the relaxation time of gel T22 was reduced to 110.74 ms, which effectively improved the gel properties induced by GDL. The intermolecular forces formed by soybean powder gel under different heat treatment processes and sucrose addition are hydrophobic interaction and electrostatic interaction. In summary, spray drying and sucrose addition mass fractions less than 5% are the key factors for poor dispersibility and gelation of soybean powder products. This study can provide a theoretical basis for the preparation of soybean powder products with good dispersibility and gelation.