Study on the Textural Properties of the Gel Formed with Mixtures of Konjac Glucomannan and Soybean Isolate Protein at High Concentration

The effects of different treatments and chemical agents on the textural properties of the gel formed with mixturesof konjac glucomannan and soybean isolate protein at high concentration were studied by using texture profile analyzer (TPA)and scanning electron microscope (SEM). The gel strength and elasticity of samples such as KGM/SIP=13:2, 10:5 and 5:10 werevery good at the processing conditions of total solid concentrations of 15%, pH value 9 and being heated at 90℃ for 40min. Nomatter whether in the water solution or in the alkali solution, the mixtures of KGM and SPI could form strong framework, andsequentially the microstructure of the gel was in variety with different treatments or composition of gel.