Abstract:The effects of different concentrations of carrageenan（CG）and konjac glucomannan（KGM）on the microstructure and gel properties of porcine plasma protein（PPP）were studied. The particle size and charging properties of thermal aggregates were determined by a nano-particle size analyzer. The gel strength was measured by a texture analyzer and a rheometer，and the force supporting the gel was analyzed by the solubility difference of the gel in different solutions. A scanning electron microscope was used to observe the gel structure，and the effects of CG and KGM on the characteristics of the cold-set gel were comprehensively analyzed. The results showed that the addition of CG and KGM reduced the particle size of protein thermal aggregate，and the addition of CG made the system more negatively charged.The addition of CG and KGM led to the increased number，decreased size，and even distribution of pores in the PPP cold-set gel. Moreover，the gel showcased smoother and denser section，with enhanced strength. Generally speaking，CG and KGM influenced the gel properties in a concentration-dependent manner. When the concentrations of CG and KGM were both 0.3%，the gel had the smallest aggregates，the strongest hydrophobic force and disulfide bond，and the strength increase of 21.9 times. Furthermore，the gel realized the slow release of curcumin in the gastric juice through in vitro digestion.