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CN-122004452-A - CP-GDL collaborative induction modified WalPI-SA emulsion gel and preparation method and application thereof

CN122004452ACN 122004452 ACN122004452 ACN 122004452ACN-122004452-A

Abstract

The invention discloses a CP-GDL synergic induction modified WalPI-SA emulsion gel and a preparation method and application thereof in the technical field of food processing, wherein the emulsion gel is prepared by taking walnut isolated protein-sodium alginate solution WalPI-SA as a raw material, performing low-temperature plasma treatment, adding an oil phase after auxiliary agent induction, and the invention is obtained through synergic induction of gluconolactone GDL and octenyl succinic sucrose ester, the structure and the property of WalpI-SA emulsion gel are stably improved, when the prepared WalPI-SA emulsion gel is used for 3D printing, the printing model has high precision, clear structure and obvious edge, the core bottleneck of low printing precision and poor structural stability of the traditional biological ink is solved, and a new strategy is provided for developing high-performance 3D printing foods.

Inventors

  • FAN FANGYU
  • GAO BAOYU
  • GUO LEI
  • MA QIAN
  • HAN LONG
  • YANG JIAOJIAO

Assignees

  • 西南林业大学

Dates

Publication Date
20260512
Application Date
20260331
Priority Date
20260115

Claims (10)

  1. The CP-GDL collaborative induction modified WalPI-SA emulsion gel is characterized in that the emulsion gel is prepared by taking walnut protein isolate-sodium alginate solution WalPI-SA as a raw material, performing low-temperature plasma treatment, adding an oil phase after auxiliary agent induction, and the auxiliary agent at least comprises one of gluconolactone GDL and octenyl succinic sucrose ester.
  2. 2. The CP-GDL co-induced modification WalPI-SA emulsion gel of claim 1, wherein the adjuvant is a mixture of gluconolactone GDL and octenyl succinic sucrose ester in a ratio of 1-4:1-4.
  3. 3. The CP-GDL co-induced modification WalPI-SA emulsion gel of claim 1, wherein the adjuvant is present in an amount of 10-20% of the amount of the walnut protein isolate.
  4. 4. The CP-GDL co-induced modified WalPI-SA emulsion gel of claim 1, wherein the oil phase is any one of soybean oil, corn oil, or peanut oil.
  5. 5. A method for preparing the CP-GDL co-induced modified WalPI-SA emulsion gel of any of claims 1-4, comprising the steps of: (1) The walnut protein WalPI and sodium alginate SA are dissolved in phosphate buffer solution together, and are stirred by magnetic force and hydrated overnight to obtain WalPI-SA solution; (2) Carrying out magnetic stirring on the WalPI-SA solution obtained in the step (1), and then carrying out low-temperature plasma treatment; (3) Adding an auxiliary agent into WalPI-SA solution obtained by the treatment in the step (2), uniformly mixing by magnetic stirring to obtain a mixed solution, adding an oil phase into the mixed solution, and homogenizing to obtain the WalPI-SA emulsion gel.
  6. 6. The method for preparing an emulsion gel based on a modified WalPI-PA complex and the use according to claim 5, wherein in step (1), the usage ratio of the walnut protein isolate WalPI to sodium alginate SA is 5g to 2 g.
  7. 7. The method for preparing a CP-GDL co-induced modified WalPI-SA emulsion gel as defined in claim 5, wherein in step (1), the phosphate buffer solution has a concentration of 0.1 mol/L and a pH of 7.0.
  8. 8. The CP-GDL co-induced modification WalPI-SA emulsion gel of claim 5, wherein in step (2), the low temperature plasma treatment has a treatment voltage of 80V, a treatment current of 1.0±0.2A, and a treatment time of 60 s.
  9. 9. The method for preparing CP-GDL co-induced modification WalPI-SA emulsion gel according to claim 5, wherein in step (3), the ratio of the amount of WalPI-SA solution to the oil phase is 9 ml/21 ml.
  10. 10. Use of the CP-GDL co-induced modified WalPI-SA emulsion gel of any one of claims 1-4 in 3D printed food preparation.

Description

CP-GDL collaborative induction modified WalPI-SA emulsion gel and preparation method and application thereof Technical Field The invention relates to the technical field of food processing, in particular to CP-GDL collaborative induction modified WalPI-SA emulsion gel and a preparation method and application thereof. Background Emulsion gel is a semisolid substance formed by inducing emulsion through acid treatment, heating treatment or enzyme treatment and the like. The emulsion has both solid and liquid characteristics, has better stability than emulsion, and is often used for embedding and delivering active substances, developing low-fat foods, 3D printing of foods and the like. Compared with the traditional emulsion gel stabilized by surfactant, the emulsion gel stabilized by the biological macromolecule has the advantages of high consumer acceptance, low toxicity, economy and the like. The composition of emulsion gel is mainly divided into polysaccharide base, protein base and polysaccharide-protein base, and these biological macromolecules are crosslinked in various modes to form stable three-dimensional network structure to maintain emulsion gel stable. Studies have shown that polysaccharide-protein complex stabilized emulsion gels are superior in performance to single protein or polysaccharide stabilized emulsion gels. Acid-induced preparation of emulsion gels has been shown to exhibit great advantages in storage stability. The scholars use Glucolactone (GDL) to prepare emulsion gel, and research shows that the emulsion gel has better stability when stored for 21 days under the condition of 25 ℃, and the GDL is used as an acidulant which can induce intermolecular crosslinking aggregation of protein-polysaccharide composite particles by reducing the pH of the emulsion gel to form a stable space structure. Different amounts of GDL added affect the properties of the emulsion gel by affecting the acidification rate and the acidification end point of the emulsion gel. 3D printing is a novel additive manufacturing technology, and has the characteristics of high processing speed, high creativity, good product quality and the like, so that the additive manufacturing technology becomes a research hot spot, and has great application potential in the field of food processing. The rheological property of biomacromolecules under certain conditions is utilized, and the biomacromolecules can be used for 3D printing of bioenhas, wherein common bioenhas comprise starch colloid, protein colloid and emulsion gel. The relationship between the rheological property and strength of the biological ink and the precision and stability of the 3D printing product is still worth deeply researching. In the early research (Gao Baoyu, lu Yanling, deng Yanmei, etc.) of the group, the influence of low-temperature plasma treatment on the structure and properties of the sodium alginate-walnut protein isolate [ J ]. Food and fermentation industry, 2025,51 (20): 215-223. DOI:10.13995/J. Cnki.11-1802/ts.042097.) the CP treatment is found to effectively improve the solubility, thermal stability, grafting degree and other properties of WalPI-SA composite particles, so that the CP treatment is utilized to modify WalPI-SA composite particles as raw materials in the research, and the influence of the addition of an auxiliary agent on WalPI-SA emulsion gel structure, properties and 3D printing performance is explored, so that scientific basis and theoretical guidance are provided for the development and utilization of emulsion gel. Disclosure of Invention The invention aims to solve the technical problems and provide CP-GDL collaborative induction modified WalPI-SA emulsion gel, a preparation method and application thereof. The invention realizes the above purpose through the following technical scheme: As a first aspect of the present invention, there is provided CP-GDL co-induced modification WalPI-SA emulsion gel, wherein the emulsion gel is prepared by using a walnut protein isolate-sodium alginate solution WalPI-SA as a raw material, performing low temperature plasma treatment, adding an oil phase after induction of an auxiliary agent, and the auxiliary agent at least comprises one of gluconolactone GDL and octenyl succinic sucrose ester. As a further optimized scheme of the invention, the auxiliary agent is a mixture of gluconolactone GDL and octenyl succinic sucrose ester, and the dosage ratio of the gluconolactone GDL to the octenyl succinic sucrose ester is 1-4:1-4. As a further optimized scheme of the invention, the dosage of the auxiliary agent is 10-20% of the dosage of the walnut isolated protein. As a further optimized scheme of the invention, the oil phase is any one of soybean oil, corn oil or peanut oil. As a second aspect of the present invention, there is also provided a method for preparing the CP-GDL co-induced modification WalPI-SA emulsion gel as described in any one of the above, comprising the steps of: (1) The walnut