Abstract:The rheological properties of glycinin/κ-carrageenan gel were investigated. Results showed that the mixture of glycinin and κ-carrageenan had higher modulus of elasticity than single κ- carrageenan or glycinin. Increasing the concentration of κ-carrageenan improved the modulus of elasticity of glycinin/κ- carrageenan gel. The effect of different Na+ intensity on the mixed gel was varied. Native and denatured glycinin had different effects on deformation of the glycinin/κ-carrageenan gel, which was of practical significance for the food processors.
