Abstract:The emulsion oil gel stabilized by soybean protein isolate was prepared with sunflower seed oil by high?speed shear emulsification.The effects of oil load，soybean protein concentration，and heat treatment time on the properties of the emulsion oil gel were studied.Furthermore，the prepared emulsion oil gel was ap?plied to minced meat to replace animal fat.The results showed that soybean protein particles could stabilize the emulsion oil gel with 70% oil loading，and stable emulsion oil gels could be formed when the soybean protein concentration exceeded 1%.The particle size of the emulsion oil gel decreased slightly with the increase in soy?bean protein concentration.After heat treatment at 80 ℃，the particle size changed little，which demonstrated the good stability of the emulsion oil gel.The viscosity of the emulsion oil gel decreased with the increase in shear rate，and the storage modulus was higher than the loss modulus at different time points of heat treat?ment，indicating that the emulsion formed an elastic gel?like network.Moreover，the viscoelasticity of the emulsion oil gel was the highest after heat treatment for 45 min.The cooking yield of minced meat at high tem?peratures increased with the increase in the replacement ratio of animal fat by emulsion oil gel.The oil and wa?ter leakage rates decreased significantly with the complete replacement of animal fat.