Abstract The effect of high-pressure homogenization (HPH) on the functional properties of soy protein isolate (SPI) emulsion gel was studied in this paper. The results show that, with the increase of HPH pressure, the strength of SPI emulsion gel raised from G’ = 291 Pa (5 MPa) to G’ = 528 Pa (80 MPa). The higher HPH pressure also reduced the frequency dependence of the SPI emulsion gel (n’ descended from 0.105 to 0.065). However, there is no monotonous relationship between the recovery rate and the HPH pressure. Water holding capacity of the emulsion gel increased from 87.7% to 91.4% (when the pressure rose from 5 to 20 MPa), and then remain stable (when the pressure rose from 20 to 80 MPa). The microscopic fractal dimension of SPI emulsion gel ranges from 2.96 to 2.99. Generally speaking, at a higher HPH pressure, the emulsion tends to form a more stable isotropic network gel structure.

中文翻译：

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高压均质对大豆分离蛋白乳液凝胶凝胶化及流变特性的影响

摘要 本文研究了高压均质（HPH）对大豆分离蛋白（SPI）乳液凝胶功能特性的影响。结果表明，随着HPH压力的增加，SPI乳液凝胶的强度从G'=291 Pa（5 MPa）提高到G' = 528 Pa（80 MPa）。较高的 HPH 压力也降低了 SPI 乳液凝胶的频率依赖性（n' 从 0.105 下降到 0.065）。然而，回收率和HPH压力之间没有单调关系。乳液凝胶的持水量从87.7%增加到91.4%（压力从5 MPa上升到20 MPa时），然后保持稳定（压力从20 MPa上升到80 MPa）。SPI乳液凝胶的微观分形维数范围为2.96～2.99。一般来说，在较高的 HPH 压力下，