The gel strength and textural properties (hardness and springiness) of 1% mixed gum gels (konjac flour:secondary gum = 3:2) prepared with and without added sodium chloride (NaCl) and soy protein isolate (SPI) were investigated. A factorial design with three factors including NaCl concentration (0, 0.5 and 1%), SPI concentration (0, 0.5 and 1%) and secondary gums (k-carrageenan, xanthan and gellan gum) was applied. The change of mixed gels properties was mostly influenced by NaCl concentration. Increasing of NaCl resulted in the increase in gel strength and hardness of konjac/k-carrageenan and konjac/gellan mixed gels but not in the konjac/xanthan mixed gel. The gel strength and hardness produced by konjac/gellan gels were higher than the others. There was no significant difference (p > 0.05) in springiness of konjac/xanthan mixed gel under added NaCl and SPI conditions, whereas decreased springiness values were observed for konjac/k-carrageenan or gellan mixed gels with increasing of SPI addition.
