中文摘要：

采用压缩模式研究了离子价态、离子浓度、基体总质量分数、低酰基结冷胶/酪蛋白酸钠（LA/SC）配比对低酰基结冷胶/酪蛋白酸钠复合凝胶凝胶特性的影响。研究结果表明,离子价态和离子浓度对LA/SC复合凝胶凝胶强度影响显著,复合凝胶的断裂应变随着离子浓度的升高而降低,基体总质量分数和LA/SC配比对复合凝胶断裂应变基本无影响。复合凝胶的断裂应力和杨氏模量随着基体总质量分数和LA/SC配比的增大而升高。在确定的基体总质量分数和LA/SC配比下,断裂应力和杨氏模量则随着离子浓度的升高先增大后降低。相对于一价离子（Na＋）而言,二价离子（Mg2＋）形成的凝胶强度更高,且用量更少。复合凝胶的保水性随着离子浓度的升高而降低。基体质量分数越高,低酰基结冷胶含量越高,复合凝胶的保水性越好。

英文摘要：

The effect of low acyl gellan（ LA） / sodium caseinate（ SC） weight ratio,total polymer concentration,ion valence and cation concentration on the gelling properties of low acyl gellan-sodium caseinate mixtures were investigated by using compression tests. The results showed that ion valence and cation concentrations had a pronounced effect on the gel strength of low acyl gellan-sodium caseinate mixed gels. The failure strain of mixed gels decreased with the increase of cation concentrations.Moreover,the failure strain was less sensitive to LA / SC weight ratios and total polymer concentrations.The failure stress and Young＇s modulus of mixed gels increased with the increase of total polymer concentrations and the proportion of low acyl gellan. Moreover,at each LA / SC weight ratio and total polymer concentration,the failure stress and Young＇s modulus increased with the increase of cation until cation concentration reached a critical level,after which further increases in cation resulted in a reduction of failure stress and Young＇s modulus. At optimum cation levels,mixed gels with Mg2 ＋were stronger than that with Na＋. Water holding capacity of mixed gels decreased as cation concentrations increased. The higher the total polymer concentration and LA / SC weight ratio,the better the water holding capacity.