To develop an industrial-scale soybean protein emulsion gel process,the changes of soybean protein gel structure under different salt content and heat treatment conditions were studied,and the effects of salt content and heat treatment conditions on the structural properties of the gel and the stability of sodium D-ascorbate(vitamin C)were investigated.Single-factor experiments were used to analyze the influence of different salt concentrations,heat-ing temperatures,and heating times on gel strength.Orthogonal experiments were conducted to optimize the treat-ment conditions,and the stability of VC in soybean protein emulsion gels was analyzed under 70℃and 80℃condi-tions.The results showed that the highest gel strength of soybean protein isolate was obtained at a 1.0% salt concen-tration and a 70℃heat treatment for 30 minutes.As the salt concentration increased,the storage stability of D-ascor-bic acid sodium embedded in the soybean protein emulsion gel decreased.The 70℃heat treatment was more effec-tive in maintaining the stability of D-ascorbic acid.
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