Preparation method of high internal phase emulsion gel based on polysaccharide-ultrahigh deamidated wheat protein

• Main Authors: HUANG YUETONG, LIN QIUYA, LIAO LAN, SHEN JIALING, GU MIN, PAN RONGZENG, ZENG XIN'AN, CHEN ZHANPENG
• Format: Patent
• Language: Chinese; English
• Published: 27.06.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of high internal phase emulsion gel based on polysaccharide-ultrahigh deamidated wheat protein. The preparation method comprises the following steps: preparing a polysaccharide-ultrahigh deamidated wheat protein solution, preparing a high internal phase Pickering emulsion and preparing emulsion gel. According to the preparation method, the ultrahigh deamidated wheat protein is taken as a raw material, has excellent interface performance after being modified, and can interact with the polysaccharide and the vegetable oil under the structural advantage of the ultrahigh deamidated wheat protein, the tedious operation of using a high-pressure homogenizer is avoided only through a high-speed shearing and acid-heat induction method, and the preparation cost of the Pickering emulsion and the emulsion gel is reduced; the volume fraction gt of the oil phase in the Pickering emulsion and the emulsion gel; compared with the traditional Pickering emulsion, the low oil phase vo