This study aimed to research the effects of capsanthin (CAP) addition on the properties of the polysaccharide-protein composite system and to provide theoretical and technical guidance for the production and processing of plant-based vegetarian food. The study used konjac glucomannan (KGM) and soybean protein isolate (SPI) composite gel as the objects. The effects of the addition of capsanthin on the properties of KGM-SPI composite gel were investigated. Results showed that when the content of capsanthin was 0.20% (mass fraction), the indexes of the composite gel were stable. The L*, a*, and b* of the KGM-SPI composite gel were 78%, 8 times, and 3 times of the control group, respectively. Compared with the control group, the water-holding capacity, hardness, chewiness, and adhesiveness decreased by 1.74%, 20.30%, 15.79%, and 16.50% respectively (P＜0.05). The results of microscopic characterization indicated that the capsanthin could destroy the network structure of KGM-SPI gel and reduce its thermal stability by changing the hydrogen bonding force and other noncovalent bindings. When the capsanthin concentration was 0%-0.20%, the degree of damaged network structure increased with the increase of capsanthin. When the concentration was 0.20%-0.30%, the microstructure of the gel no longer changed. In summary, capsanthin can be used as an ideal coloring agent in the KGM-SPI gel, and the amount of capsanthin should be controlled according to the actual properties of the product.
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