大豆11S蛋白/刺槐豆胶溶液共混体系冷致凝胶流变及微结构性质研究

he rheological behavior and microstructure of glucono-δ-lactone (GDL) induced cold-set soybean glycinin(Gly)/locust bean gum (LBG) mixed gels was studied with phase diagram, dynamic rheology and confocal laser scanning (CLSM) analysis technology. With gelation incubation time prolonged the viscoelastic modulus of Gly/LBG(4.0%/0.25%,w/v) blend gel were increased and LBG phase occupancy area was first increased and then keep constant almost. The viscoelastic modulus of Gly/LBG was first increased and then decreased with LBG concentration increases(0.05%-0.35%,w/v), while the gel microstructure was changed from single Gly continuous to Gly-LBG bicontinuous and then into a single polysaccharide continuous. The viscoelastic modulus of Gly/LBG was also first increased and then decreased with Gly concentration (2.0%-6.0%,w/v),gelation incubation temperature (15℃-45℃) or GDL addition amount (0.25%-0.55%,w/v) increases, coupling with microstructure keep single Gly continuous. The rheological and structural diversity of the Gly/LBG blend gel depends on the competition results between phase separation and gelation, which provides application possibility of novel cold-set gels for practical use in functions component controlled release.