Abstract:The cold, gel-like emulsions were prepared with β-conglycinin soy protein (7S), glycinin soy protein (11S) and the mixture (m/m=1:1) which were preheated at 75 ℃, 85 ℃ and 95 ℃. The rheological properties and microstructures of gel-like emulsions were studied. It was found that at the same preheating temperature, 11S gel-like emulsions had the highest viscosity and elasticity, followed by 7S emulsions, and the mixture emulsions had the smallest viscosity and elasticity. The maximum apparent viscosity of 11S gel-like emulsions was 339Pa s, while the maximum apparent viscosity of 7S and mixture emulsions were just 1.73 Pa?s and 0.36 Pa?s. The effects of preheating temperature on different emulsions were distinct. CLSM indicated that the emulsions made from 7S, 11S and mixture exhibited remarkable microstructure differences.
