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大豆分离蛋白乳状液凝胶在豆制品以及肉制品中有广泛的应用,因此如何提升乳状液凝胶的强度和持水性受到广泛关注.作者利用流变、质构和显微结构分析,详细研究了促凝剂、乳状液稳定性、小分子表面活性剂对于大豆分离蛋白乳状液凝胶强度和持水性的影响.结果表明,乳状液稳定性好的其凝胶强度与持水性也相对要好.对于促凝剂,硫酸钙与葡萄糖酸内脂混合凝胶要优于两者单独促凝的效果.当吐温20添加量小于体积分数0.4％时,其能够减弱凝胶强度,体积分数高于0.4％时,能够增强凝胶强度,但是持水性都是呈下降趋势.大豆卵磷脂对于凝胶强度没有明显的改善,但是对于持水性有明显的提高作用.“,”The effects of the stability of soy protein emulsion,variety and amount of coagulants and small molecular surfactants on the structure and properties of soy protein emulsion gels were researched in detailed.Gel strength was determined by rheometer and texturalanalyzer.Gel structure was analyzed by Laser scanning confocal microscopy.Water holding capacity of gel were also determined.The results showed that better emulsion stability led to strongergel strength and better water-holding capacity.The strength and water-holding capacity of the gel induced by mixture of GDL and CaSO4 were better than that of gel induced by individual GDL or CaSO4.The addition ofTween 20 into emulsion was positive for the gel strength if the amount was higher than 0.4％(v/v).Adding Soybean lecithin into emulsion was benefit for the water-holding capacity of gel,whereasno significanteffects on gel strength were observed.