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中文摘要：
以大豆分离蛋白（SPI）为原料制备了大豆蛋白凝胶，研究了SPI浓度对大豆蛋白凝胶溶胀率的影响；以差示扫描量热仪（DSC）研究凝胶中水的状态及氯化钾、氯化钙对大豆蛋白凝胶中“三态水”的影响。当SPI浓度为13％，大豆蛋白凝胶溶胀率为30％，氯化钾对凝胶平衡水含量（EWC）影响不显著，对凝胶中非冻结水和中间水的含量有影响；氯化钙对大豆蛋白凝胶中水的状态影响大于氯化钾，氯化钙使凝胶中EWC增大，非冻结水含量增大，可冻结水含量减小。
英文摘要：
A soy protein gel was prepared with soy protein isolate（SPI） as main material. The effect of concentration of SPI on swelling ratio of the gel was researched. The state of water in soy protein gel was studied by differential scanning calorimetry（DSC） and the effect of potassium chloride,calcium chloride on the state of water of SPI gel was discussed. At 13%（w/v） SPI the swelling ratio of SPI gel was 30^. Addition of KCI did not produce obvious effect on equilibrium water content（EWC）,but produced much effect on distribution of frozen and non-frozen water in SPI gel; addition of CaCl2 produced effect on both the EWC and the content of frozen and non-frozen water. The effect of CaCl2 on SPI gel is stronger than that of KCI.
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