为考察高静压对多糖-蛋白质复合体系功能特性的影响，以魔芋葡甘聚糖和大豆分离蛋白为原料，研究不同压力、不同时间下高静压处理对两者复合溶胶的乳化活性、乳化稳定性、黏度特性以及微观结构的影响。研究结果表明，在400 MPa压力下经不同的处理时间，复合溶胶的功能性质均有显著性提高，其中乳化活性、乳化稳定性在处理10～15 min时达到最佳，与空白组相比分别提高了5.6～6.2%和2.5～2.7%，而黏度则在400 MPa/15 min时达最高值，比空白组提高了145.3%。同时扫描电镜分析得出，适当高静压处理可使多糖和蛋白质复合溶胶体系形成更加均匀致密的三维网络结构，二者间相互作用增强。

 In order to explore the effect of high hydrostatic pressure on the functional properties of polysaccharide-protein mixture system. Using konjac glucomannan(KGM) and soybean protein isolate(SPI) as raw materials, the emulsifying activity, emulsifying stability, viscosity properties and microstructure of the composite sol were investigated after high hydrostatic pressure processing. The results showed that the functional properties were significantly improved when KGM-SPI composite sol was treated at 400 MPa pressure; And under 400 MPa treatment, the emulsifying activity and emulsifying stability achieved the best at 10 - 15 min(increased by 5.6 - 6.2% and 2.5 - 2.7% ),while the viscosity got the highest value at 15min (increased by 145.3%), compared to the control group. Moreover, the analysis of SEM showed that the composite sol presented a more uniform and dense three-dimensional network structure after 400 MPa treatment, and the interaction between them was enhanced.