中文摘要：

本文研究了绿豆、红豆、黄豆及芸豆四种常见豆类蛋白质的特性。使用差示扫描量热仪、流变仪和质构仪测定这些豆类蛋白在热变性过程中以及形成凝胺后的性质变化。结果表明不同蛋白质具有较大的性质差异，豆类蛋白质凝胶硬度大小顺序为：芸豆〉绿豆〉大豆〉红豆。使用原子力显微镜舰察蛋白质加热前后的微观形态变化，与加热前相比，加热后豆类蛋白形成明显的热聚集，分子之间形成紧密连接。

英文摘要：

Properties of four common legume protein isolates were studied, including legume include mung bean, red bean, soy bean, and kidney bean. Heat-induced denaturalization and gelation of these legume protein isolates were detected by using Differential Scanning Caloriumea7, Rheometer, and Texture Properties Analysis. The results indicated that the difference of these legume protein isolates. The order of diversified beans gelations hardness was： kidney bean〉mung bean〉soy bean〉 red bean. Microstructure of heated and unheated protein isolates were observed by Atomic Force Microscopy. Compared with unheated protein, heated aggregation made the protein linked each other.