Abstract:The soy protein concentrate（SPC） modified by pH-shifting and ultrasound method was adopted to explore the effect of different concentrations of Sanzan gum （SG） on the high internal phase emulsions（HIPEs） of SPC in terms of the stability，water-holding capacity，intermolecular forces，rheology，and 3D printing properties，so as to construct HIPEs suitable for 3D printing. The results demonstrated that as the concentration of SG increased，the particle size of HIPEs decreased significantly from （26.78±2.55） μm to （10.27±0.49） μm. SPC-SG1.0 （SG concentration of 1.0%） HIPEs had optimal thermal and freeze-thaw stability. The electrostatic interactions，disulfide bonds，and hydrophobic interactions were all involved in the formation of HIPEs. In addition，fixed water was the main water form of HIPEs，and the addition of SG enhanced the water holding capacity of SPC-SG HIPEs from （76.71±2.33）% to （94.04±0.11）%. All samples exhibited shearthinning properties，and SPC-SG1.0 emulsion gels had a denser network structure and higher gel strength. At the same strain，SPC-SG1.0 had the largest closed area of elastic and viscous Lissajous plots，which exhibited good self-supporting ability and maintained a clear print pattern during the 3D printing process.