Abstract: Semen Euryale protein isolate (SEPI) was prepared to explore its gelation characteristics and rheological behavior. The protein concentration for the lowest gelation endpoint (LGE) was determined to be 5 g/100mL. Meanwhile, the effects of SEPI concentration and pH on gel formation were investigated and the effects of standing time and sucrose amount on the rheological behavior of SEPI solution were also explored. The results indicated that prolonged standing time could result in weak hydration of SEPI solution, enhanced protein-protein interactions and increased apparent viscosity of SEPI solution. In addition, the addition of sucrose also could lead to the increase of apparent viscosity and the decrease of mobility, thereby improving the stability of SEPI solution.

Key words: Semen Euryale, protein isolate, gelation, rheological behavior