Effect of different salt ions on the gel properties and microstructure of Mesona blumes polysaccharide (MBP)-soy protein isolates (SPI) mixed gels were investigated. Sodium and calcium ions were chosen to explore their effects on the rheological behavior and gel properties of MBP-SPI mixed gels were evaluated by using rheological, X-ray diffraction, protein solubility determination, and microstructure analysis. Results showed that the addition of salt ions change the crystalline state of gels system, the crystal of gel was enhanced at low ion concentrations (0.005-0.01 M). The two peaks of gel characteristic at 8.9° and 19.9° almost disappeared at high salt ions concentrations (0.015-0.02 M), and new crystallization peaks appeared at around 30° and 45°. The elasticity, viscosity, gel strength, water holding capacity, and thermal stability of gel were increased at low ion concentration. Results showed that the main interactions which promoted gel formation and maintain the three-dimensional structure of the gel were electrostatic interactions, hydrophobic interactions, and disulfide interactions.

不同盐离子对Mesona blums凝胶性质和微观结构的影响研究了多糖（MBP）-大豆分离蛋白（SPI）混合凝胶。选择钠离子和钙离子以探讨它们对流变行为的影响，并通过流变，X射线衍射，蛋白质溶解度测定和微结构分析来评估MBP-SPI混合凝胶的凝胶特性。结果表明，盐离子的添加​​改变了凝胶体系的结晶状态，在低离子浓度（0.005-0.01 M）下凝胶的结晶得到增强。在高盐离子浓度（0.015-0.02 M）下，在8.9°和19.9°处的凝胶特征的两个峰几乎消失，并且在30°和45°附近出现新的结晶峰。在低离子浓度下，凝胶的弹性，粘度，凝胶强度，保水能力和热稳定性均得到提高。