Abstract: Being focus object, myofibril protein was added with pueraria starch of various concentrations to form mixed gels by the high intensity pulsed electric fields and water bath treatment. Gelling properties were determined. Electric intensity, pulse number and mass fraction of pueraria starch were studied. It was demonstrated by single factor experiment and orthogonal analysis experiment, that mix solutions of myofibril protein (5%) and pueraria starch (5%) could acquire favorable mixed gels by the high intensity pulsed electric fields prtreatment and water bath of 80℃ for 30min when electric intensity was 30kv/cm and pulse number was 6. Effects degree of factors on mixed gels was electric intensity, pulse number and mass fraction of pueraria starch in the order of decreasing evolutionary. Study results indicated the high intensity pulsed electric fields pretreatment could promote myofibril protein and pueraria starch to form favorable mixed gels.

Key words: food processing technology, high intensity pulsed electric fields, myofibril protein, pueraria starch, gel