该研究以大豆分离蛋白和四种多糖（卡拉胶、黄原胶、亚麻籽胶、瓜尔豆胶）为原料制备大豆分离蛋白-多糖复合物，通过评价浊度、表面疏水性、乳液乳化活性及乳化稳定性等确定大豆分离蛋白-卡拉胶复合物具有较好的理化性质，用于后续超声辅助制备条件的优化。探究不同pH值（2.0、3.0、4.0、5.0、6.0、7.0、8.0）、超声功率（200、400、600、800 W）和时间（2、4、6、8、10 min）对蛋白-多糖复合物结构及性能的影响。采用荧光光谱探究复合物结构特征，通过浊度、表面疏水性、粒径、电位明确复合物理化特性，结果表明添加卡拉胶质量分数为0.1%、pH值为7.0、超声功率为400 W、超声时间为4 min时，制备的复合物浊度最大为0.44，表面疏水性最高为285.15 μg，复合物粒径最小为139.06 nm，电位绝对值达到最大为27.23 mV，形成了稳定的大豆分离蛋白-卡拉胶复合物，为后续研究蛋白-多糖乳液凝胶作为脂肪替代物提供了理论支持。

In this study, soybean protein isolate and four polysaccharides (carrageenan, xanthan gum, flaxseed gum, guar gum) were used as the raw materials for preparing soy protein isolate-polysaccharide complex. The turbidity, surface hydrophobicity, emulsifying activity and emulsified emulsion stability of the complex were evaluated, and the soy protein isolate-carrageenan complex was determined to have better physicochemical properties, which was used for the optimization of the subsequent ultrasonic-assisted preparation conditions. The effects of different pH values (2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0), ultrasonic power (200, 400, 600, 800 W) and ultrasonic time (2, 4, 6, 8, 10 min) on the structure and properties of proteinpolysaccharide complexes were investigated. Fluorescence spectra were used for exploring the structural characteristics of the complex, and the physico-chemical characteristics of the complex were determined based on turbidity, surface hydrophobicity, particle size and potential. The results showed that a stable soy protein isolate-carrageenan complex was formed when the mass fraction of carrageenan was 0.1%, pH value was 7.0, ultrasonic power was 400 W, and ultrasonic time was 4 min. The complex had the maximum turbidity of 0.44, the maximum surface hydrophobicity of 285.15 μg, the minimum particle size of 139.06 nm, and the maximum absolute potential of 27.23 mV. This study provides a theoretical support for the subsequent research on protein-polysaccharide emulsion gel as a fat substitute.

国家自然科学基金青年项目（32202109）；黑龙江省普通本科高等学校青年创新人才培养计划（UNPYSCT-2020039）；黑龙江八一农垦大学引进人才科研启动计划资助项目（XYB201803）；黑龙江八一农垦大学“青年创新人才”项目（CXRC2017012）；黑龙江省杂粮生产与加工优势特色学科项目（2022-78）