CN-122004395-A - Pickering emulsion constructed by using undaria pinnatifida whole components and application of Pickering emulsion in low-GI pasta

Abstract

The invention discloses a preparation method of undaria pinnatifida full-component slurry Pickering emulsion and application thereof in low GI noodles, and belongs to the technical field of food processing. The invention adopts a one-step homogenization method to prepare the undaria pinnatifida whole-component slurry with the natural protein-polysaccharide compound structure, and the undaria pinnatifida whole-component slurry is used as a natural stabilizer to be mixed with oil phase, pickering emulsion is constructed through high-speed shearing, and finally the emulsion is added into the components of the noodles to prepare the low GI noodles. The emulsion of the invention utilizes the excellent interfacial activity and wettability of undaria pinnatifida whole pulp and shows excellent stability under high temperature and high ionic strength environment. The emulsion is applied to noodle preparation, and by forming a physical barrier and enhancing a gluten network structure on the surface of starch particles, the digestion and hydrolysis of starch are obviously delayed, so that eGI of the noodle is obviously reduced, and meanwhile, good texture and sensory quality are maintained.

Inventors

• TAN MINGQIAN
• SONG XUNYU
• JI RUIKANG
• SU WENTAO
• WANG HAITAO
• LIU YUANYUAN
• WANG DAN

Assignees

• 大连工业大学
• 辽宁正远食品有限公司

Dates

Publication Date

20260512

Application Date

20260318

Claims (9)

1. 1. A method for preparing low GI noodles by using undaria pinnatifida full-ingredient Pickering emulsion is characterized by comprising the following steps of mixing wheat flour, undaria pinnatifida full-ingredient Pickering emulsion, salt and purified water, uniformly mixing, stirring and kneading into dough, proofing, calendaring and slitting to prepare a low GI noodle finished product, wherein the preparation method of the undaria pinnatifida full-ingredient Pickering emulsion comprises the following steps: S1, preparing full-component undaria pinnatifida slurry, namely cleaning and crushing fresh undaria pinnatifida, mixing with deionized water, and homogenizing to obtain full-component undaria pinnatifida slurry; S2, constructing the undaria pinnatifida Pickering emulsion, namely mixing the undaria pinnatifida slurry with the oil phase, and then shearing and emulsifying at a high speed to obtain the undaria pinnatifida full-component Pickering emulsion.
2. 2. The method according to claim 1, wherein in the step S1, the mass ratio of the crushed undaria pinnatifida to the deionized water is 1:2-5.
3. 3. The method according to claim 1, wherein in step S1, the homogenization is performed by homogenizing 5-10 min at 15000-25000 rpm for homogenization purposes.
4. 4. The method according to claim 1, wherein in step S2, the mass concentration of the full-ingredient undaria pinnatifida slurry is adjusted to 20-40% before mixing with the oil phase.
5. 5. The method according to claim 1, wherein in step S2, the volume fraction of the oil phase after mixing with the oil phase is 20% -40%.
6. 6. The method according to claim 1, wherein in step S2, the high shear emulsification is 2-5 min emulsified at 8000-15000 rpm using a high shear refiner.
7. 7. The method according to claim 1, wherein the wheat flour is 100 parts by mass, the undaria pinnatifida Pickering emulsion is 15-30 parts by mass, the salt is 1-2 parts by mass, and the purified water is 20-30 parts by mass.
8. 8. The Pickering emulsion prepared by the method for preparing the undaria pinnatifida full-component Pickering emulsion according to any one of claims 1-7.
9. 9. Use of a Pickering emulsion of claim 8 in the preparation of a low GI food product.

Description

Pickering emulsion constructed by using undaria pinnatifida whole components and application of Pickering emulsion in low-GI pasta Technical Field The invention belongs to the technical field of food processing, and particularly relates to Pickering emulsion constructed by using undaria pinnatifida whole components, a preparation method thereof and application of the emulsion in preparing low GI noodles. Background With the continuing rise in the prevalence of diabetes worldwide, the development of low GI foods capable of modulating postprandial blood glucose excursions has become an important point of nutritional science research. The noodle is taken as a traditional staple food widely consumed worldwide, generally has higher GI value due to the characteristics of raw materials and the processing technology, is easy to be rapidly hydrolyzed by rich amylopectin, causes rapid rise of postprandial blood sugar, and forms potential health risks for people with diabetes and high blood sugar. The undaria pinnatifida (Undaria pinnatifida) is used as a large brown algae with abundant resources, contains abundant dietary fibers and active ingredients, and has the potential of delaying the hydrolysis of carbohydrates and relieving postprandial blood glucose fluctuation. However, the prior undaria pinnatifida bioactive substances still have obvious defects in utilization mode. On the one hand, the traditional industrial extraction method generally involves a multi-step purification process, which not only causes about 40-60% of biomass energy loss and increases the production cost, but also easily damages the naturally occurring polysaccharide-polyphenol composite structure in the processing process, weakens the synergic biological activity of the polysaccharide-polyphenol composite structure and reduces the comprehensive utilization value of raw materials. On the other hand, although attempts to directly add undaria pinnatifida powder or extract to flour products have been reported to some extent, researches have found that the addition amount is significantly limited by the sensory quality of the products, and when the addition amount exceeds a certain threshold (such as 10%), bad flavor is often introduced or the texture of the products is deteriorated, thereby limiting the practical application of the undaria pinnatifida powder or extract in low-GI staple food development. In recent years, techniques for stabilizing Pickering emulsions using solid particles of natural origin instead of traditional synthetic surfactants have received great attention in the field of food processing. The technology provides a new idea for embedding and delivering functional components by virtue of the green and safe process characteristics. For example, patent document publication No. CN115777922B discloses a technical solution for preparing Pickering emulsion by using lotus seed pulp particles as a purely natural emulsifier. According to the research, agricultural waste lotus seedpod is used as a raw material, and natural particles with amphiphilicity are obtained through simple physical processing processes such as drying, crushing, screening and the like, so that the oil-in-water Pickering emulsion can be stabilized at an ultralow content. This technique emphasizes the waste utilization of raw materials, the green simplification of the process, and the physical stability of the emulsion, and mentions that flavonoids rich in lotus seedpod may impart additional biological activity to the emulsion. However, the application scenario of the research is mainly focused on the construction and demulsification performance of an emulsion system, and the application of the emulsion to food substrates (especially flour products) is not involved, and the regulation and control of starch digestion characteristics and postprandial blood sugar are not discussed. Patent CN119498512a discloses an astaxanthin spirulina emulsion with high astaxanthin loading rate and application thereof. The technology utilizes the whole spirulina component (spirulina powder) as an emulsion stabilizer, and prepares Pickering emulsion with astaxanthin, edible oil and water through high-speed shearing, thereby realizing the high-efficiency load and protection of the astaxanthin. Research shows that the emulsion has excellent stability in a wide temperature, pH and ionic strength range, and can remarkably improve the biological accessibility and antioxidant activity of astaxanthin. The technology definitely takes the whole spirulina component as the basis of emulsion construction and explores the application of the whole spirulina component in foods (such as cat cans). However, the core aim is to improve the loading rate and stability of the astaxanthin, namely the exogenous fat-soluble active ingredient, and an emulsion system formed by using the whole spirulina component and the grease is not involved in regulating and controlling the digestion characteristics of star