Abstract:  Relationships between optical properties、rheological properties of soybean protein isolate/soybean 7S globulin gels and solvent、bovine serumalbumin(BSA)、fatty acid salts(FAS) concentration have been studied thoroughly in this paper. The mechanisms of molecular forces affecting the formation of soybean protein transparent gels were studied.These experimental results showed that hydrogen bonds、electrostatic forces and hydrophobic interactions have given importhant contribution for soybean protein to form transparent gels.Theoretical bases were put forward to further study optical properties of soy bean protein gels and develop transparent products of soybean protein.

Key words: Molecular force Soybean protein isolate(SPI) Soybean 7S globulin Gel Optical property Rheolgical property