本研究以大豆分离蛋白( SPI) 为原料，通过植物乳杆菌发酵制备蛋白凝胶，并对 凝胶工艺和聚集体的性质进行分析． 正交试验结果表明: SPI 凝胶最优接种量为 3% ，发酵 时间为 5 h，发酵温度为 37 ℃，初始 pH 值为 6． 5． 此条件下持水性为 46． 00% ，凝胶强度为 23． 67 g． 研究发现，植物乳杆菌发酵对蛋白浊度、电位和平均粒径均产生了显著性影响． 实 验结果有助于阐明乳酸菌发酵处理对豆类蛋白凝胶的影响，从而进一步为益生菌植物乳 杆菌在豆制品中的应用提供理论指导．

Soybean protein isolate ( SPI) as the raw material，protein gels were prepared by Lactobacillus plantarum fermentation． Both the gel process and the properties of the aggregation were analyzed． The experimental results show that: the optimal quantity of Lactobacillus plantarum is 3% ，the fermentation time is 5 h，and fermentation temperature is 37 ℃，initial pH value is 6. 5． Under this conditions，the water holding capacity of the gel is 46. 00% ，and the gel strength is 23. 67g． It finds that the Lactobacillus plantarum fermentation has a significant influence on protein turbidity，Zeta-potential and the average particle size． The experimental results are useful for clarifying the influence of Lactobacillus fermentation treatment on soy protein gel，and further provide a theoretical guidance for the application of probiotic Lactobacillus in soy products．