Abstract:

A HAAKE rheometer was employed for the rheological characterization of soybean β-conglycinin-dextran mixed gels in this study. Results showed that β-conglycinin－dextran mixture had a higher elastic modulus than single β-conglycinin. With the same molecular weight dextran, the elastic modulus of mixed gel increased with increasing dextran concentration; similarly, with the same concentration dextran, the elastic modulus of mixed gel increased with increasing molecular weight of dextran. The elastic modulus of β-conglycinin-dextran mixture in 0.25 mmol/L phosphate buffer (pH 7.6) was higher than that in 0.5 mmol/L phosphate buffer (pH 7.6); while, the initial gel formation temperature of β-conglycinin-dextran (the same molecular weight dextran, the same dextran concentration) mixture in the first buffer was less than that in the second buffer, namely, Tp0.25 ＜ Tp0.5.

Key words: soybean β-conglycinin, dextran, gel