Hypoglycemic Activity of Self-Assembled Gellan Gum-Soybean Isolate Composite Hydrogel-Embedded Active Substance-Saponin.

As shown in Figure 3 , the G′ and G′′ curves of S0 show an increasing trend after the G′–G′′ intersection at 67.15 °C, which is the gel–sol transition temperature (Tsg) of S0.

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The addition of SPI significantly increased the viscosity of the hydrogel system, and with the increase in SPI content, the embedding rate showed a trend of first increasing and then decreasing, indicating that the viscosity of the composite gel system was too large and also unfavorable for the embedding of saponins, and S4 was considered to develop the most suitable experimental conditions for the development of thermally stable hydrogels of gellan gum and soybean isolate protein. 3.2.

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