Abstract This study investigated the non-linear rheological properties and microstructure of acid-induced gels of Soy Protein Isolate (SPI) and κ-Carrageenan (KARA) subjected to high-speed shear treatment. It is found that, high-speed shear homogeneous (HSH) treatment of SPI molecular made the hybrid gel a stronger and more solid system. The HSH treatment also helps KARA disperse into SPI more uniformly. Hybrid gels conform to the basic characteristics of the typical Type I network structure. After HSH treatment, hybrid gels showed more elastic property. The protein aggregate becomes smaller as the SPI network structure gets more compact, after the gel suffered HSH treatment. HSH treatment also reduced the “phase separation” function of the system to some extent. The complex network structure of SPI/KARA hybrid gel becomes more chaotic under the HSH treatment.

中文翻译：

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高速剪切处理下大豆分离蛋白/κ-卡拉胶凝胶的流变特性和微观结构

摘要 本研究研究了大豆分离蛋白 (SPI) 和 κ-卡拉胶 (KARA) 经高速剪切处理的酸诱导凝胶的非线性流变学特性和微观结构。结果表明，SPI分子的高速剪切均质（HSH）处理使混合凝胶成为更坚固、更坚固的体系。HSH 处理还有助于 KARA 更均匀地分散到 SPI 中。混合凝胶符合典型 I 型网络结构的基本特征。HSH处理后，混合凝胶显示出更多的弹性。凝胶经过 HSH 处理后，随着 SPI 网络结构变得更加紧密，蛋白质聚集体变得更小。HSH处理也在一定程度上降低了系统的“相分离”功能。