A heat-resistant protein product and its preparation method and use

Abstract

The present invention discloses a heat-resistant protein product, its preparation method, and use. The protein product is alcohol-soluble protein micro-nanoparticles. The alcohol-soluble protein micro-nanoparticles provided by the present invention form a unique particle structure by assembling alcohol-soluble protein, an esterification product of a fatty acid and a polyol, or an esterification product of a fatty acid or fatty alcohol and a hydroxy fatty acid or an amino acid (or its salt). During the preparation process, an aqueous solution of the alcohol-soluble protein micro-nanoparticles exhibits excellent fluid transport properties and exhibits exceptional thixotropy. The aqueous solution or oil-water emulsion formed from the particles exhibits excellent thermal and structural stability.

Description

Technical Field

[0001] The present invention belongs to the field of food processing, and specifically relates to a protein product and a preparation method and use thereof, and in particular relates to a heat-resistant protein product and a preparation method and use thereof. Background Art

[0002] It is currently known that alcohol-soluble proteins can self-assemble into colloidal particles, which are supramolecular self-assemblies of the protein. These proteins can be used in a variety of applications, including constructing oil-water emulsions or aerated systems, or as delivery vehicles for active ingredients. The former (emulsions or aerated systems) encompasses a wide range of food processing products, including edible creams, animal and plant milks, and spreads. For example, traditional non-dairy creams primarily impart their texture by crystallizing and coalescing saturated fats from hydrogenated vegetable oils or animal and plant stearin, or their fractionated, blended, or interesterified fats, at a certain temperature. However, the high levels of trans and saturated fatty acids in these oil bases increase the risk of heart disease, type 2 diabetes, and other conditions. In traditional cream systems, when unsaturated fats are directly substituted for hydrogenated or highly saturated fats, the solid fat network is eliminated, making it difficult to aerate the cream and achieving key product properties such as plasticity and hardness. Emulsions based on certain alcohol-soluble protein particles have demonstrated promising results in addressing the aforementioned problem of the traditional fat network breakdown caused by the replacement of trans and saturated fatty acids. However, these emulsions commonly experience instability issues such as particle agglomeration and phase separation during thermal processing. This not only severely compromises production but also causes products like whipped cream to lose their aeration properties, significantly limiting their industrial applications. This concerns the thermal stability of the protein particles in the aqueous phase and within the emulsion system. The thermal stability of the protein particles in the aqueous phase also impacts the functionality of the aforementioned "delivery vehicle."

[0003] In the prior art, the following approaches are generally used to protect the structural activity of protein molecules: (1) Using heat-resistant protective agents composed of trehalose, sucrose, oligosaccharides, thiourea, amino acids, polyols, gelatin, bovine serum albumin, hydrolyzed milk protein, etc. to protect the active structure of protein-based products when heated. There are many reports in this regard, such as WO2019028976A1, CN107281481B, CN102430126B, CN101357941B, etc. It is generally believed that the polymer in the heat-resistant protective agent plays a major protective role in the formulation (WO2019028976A1). (2) Modification of protein residues, such as through oxidation or reduction of sulfhydryl groups, addition of sulfonic acid groups, glycosylation modification, introduction of non-natural disulfide bonds or amino acid mutations, etc. (WO2019033775A1, CN102341497B, CN1109139C, CN106420666A, CN112126629B). (3) Forming complexes with epigallocatechin gallate (EGCG), carbodiimide-mediated coupling reactions with polyphenols for covalent grafting, anionic polysaccharides or their derivatives, and proteins such as sodium caseinate and gelatin (CN112121178B, CN106692978B, CN110025002B, CN115299601A, CN113475620A), or first forming hollow structure nanoparticles with the assistance of a template and loading hydrophobic functional factors, and then mixing with polysaccharide and protein solutions to obtain composite hollow particles and improve the thermal stability of functional factors (CN114948902B). (4) Acidification and heating to obtain heat-resistant water-soluble proteins (CN102172258B), or degradation by partial enzymatic methods (CN102987442B). (5) CN113683796A discloses a composite microgel with a certain degree of heat resistance, which is obtained by adding sodium trimetaphosphate and sodium hydroxide to a polymer solution containing carboxymethyl starch and zein to form a gel in a water bath, which is then kept at low temperature overnight and crushed and sieved. (6) Through microencapsulation technology, for example, CN1284602C discloses a method of separating active immunoglobulins from acidified skim milk, then adding a single or combined monoglyceride, sucrose ester, lecithin, gelatin, gum arabic, etc. to homogenize, and then vacuum concentrating and adding to a wall material to dry to obtain a product. (7) Other methods include heating and filtering, such as CN1257951C discloses a method of obtaining a certain degree of heat resistance from a filtrate by keeping the solution at 50-70°C in an alcohol solution for 6-8 hours and filtering.

[0004] However, most of the above technologies target water-soluble protein molecules, and both the use of protective agents and the modification of protein residues involve compatibility with the protein type and food system, namely, whether it is suitable for alcohol-soluble proteins or emulsion systems or emulsion foam systems, product safety, and regulatory restrictions. For some technologies that target alcohol-soluble proteins, some of the above-mentioned disclosed technologies are aimed at improving the heat resistance of protein complexes (particles) or emulsions constructed from protein complexes (particles).

[0005] For the case where the protein complex has thermal stability, for example, a water-soluble zein-EGCG covalent complex disclosed in CN112121178B, a zein-polyphenol covalent complex disclosed in CN113475620A, and a zein / protein-polysaccharide electrostatic complex core / shell type nanocarrier disclosed in CN106692978B and its preparation method and application in embedding alcohol-soluble components, etc. Therefore, in the prior art, alcohol-soluble proteins mainly form complexes with other components through "covalent" or "electrostatic" effects, and the heat resistance of such complexes is only reflected in the main application purpose of "embedding" carriers. In addition, for polysaccharide and protein complexes formed by "electrostatic" effects, their formation process mainly depends on the pH environment. The binding strength between the two components and the particle size of the complex are affected by pH, which further affects the heat resistance of the complex in the emulsion under different pH conditions.

[0006] In the case of constructing an emulsion with heat resistance using a protein complex, since alcohol-soluble proteins cannot dissolve in either the aqueous or oily phase, they primarily rely on their self-assembly to adsorb at the oil-water interface to exert a stabilizing effect. The alcohol-soluble protein-polysaccharide composite particles disclosed in CN110025002B are used as solid emulsifiers to prepare high-internal-phase Pickering emulsions and can maintain a constant range of oil droplet size at multiple heating temperatures. However, on the one hand, high-internal-phase emulsions are emulsions in which the dispersed phase (oil phase) accounts for no less than 74%. This type of emulsion is not suitable for low-internal-phase emulsions such as cream (commonly seen when the oil phase accounts for less than 50%). Moreover, when high-internal-phase emulsions are stable, medium- and low-internal-phase emulsions composed of the same emulsion formula often become unstable, such as when creaming occurs. On the other hand, the effect of particle size on emulsion stability is not only related to the upper and lower limits of the particle size distribution, but also to changes in the overall size represented by the average particle size.

[0007] However, for alcohol-soluble protein particle-based (low internal phase) emulsion systems with inflation function, there is currently no existing technology that can give such systems high stability during thermal processing, retain the inflation function after thermal processing, and make the inflation emulsion have good plasticity. Summary of the Invention

[0008] The technical problem to be solved by the present invention is not only to overcome the poor thermal stability of (low internal phase) emulsions based on prolamin particles, but also to retain the aeration function of the emulsion and the plasticity of the aerated emulsion. Through research, the inventors not only discovered a preparation technology for prolamin particles and emulsions that achieves the above requirements, but also found that the prolamin particles of the present invention not only have the characteristics of high thermal stability, but also their aqueous phase system (no oil phase) has the new function of aerating to form a plastic weak elastomer after heating.

[0009] First, the present invention provides a prolamin particle.

[0010] The prolamin particles provided by the present invention are prolamin micro-nano particles.

[0011] The prolamin micro-nano particles are complexes formed by prolamin, esters of fatty acids and polyols, or esters of fatty acids or fatty alcohols and hydroxy fatty acids or amino acids (or their salts).

[0012] Furthermore, in the prolamin micro-nanoparticles, the mass ratio of prolamin, esters of fatty acids and polyols, and esters of fatty acids or fatty alcohols and hydroxy fatty acids or amino acids (or their salts) may be 1:(0.18-1.5):(0.08-1.82); specifically, 1:(0.33-0.93):(0.47-1.5);

[0013] Furthermore, the alcohol-soluble protein can be derived from one or a combination of corn, wheat, sorghum, oats, millet, and hordein;

[0014] Furthermore, the particle size distribution range of the prolamin micro-nanoparticles is 100 nm-100 μm;

[0015] Furthermore, the infrared spectrum of the prolamin micro-nanoparticles is at about 3324 cm -1 、1651cm -1 、1599cm -1 、1539cm -1 、1388cm -1 、1177cm -1 、1090cm -1 and 1040cm -1 There are characteristic peaks;

[0016] Furthermore, the esters of fatty acids and polyols include esters of fatty acids, other organic acids and polyols, such as citric acid fatty acid glycerides, lactic acid fatty acid glycerides, etc.

[0017] The ester of fatty acid and polyol can be specifically an ester of monofatty acid and polyol, more specifically an ester of monosaturated fatty acid and polyol;

[0018] Furthermore, the ester of the fatty acid and the polyol has a carbon number of 8 or more on the fatty acid chain, preferably 12-22;

[0019] Furthermore, the ester of fatty acid and polyol comprises one or more of the esters of palmitic acid, behenic acid, stearic acid, lauric acid, capric acid, caprylic acid and glycerol, sorbitol, and xylitol, and specifically may be at least one of xylitol monostearate, glyceryl monolaurate, sorbitol monopalmitate, and glyceryl mono- and distearate;

[0020] Furthermore, the esterification product of the fatty acid or fatty alcohol and hydroxy fatty acid or amino acid (or its salt) is an esterification product of a saturated fatty acid or fatty alcohol and hydroxy fatty acid or amino acid (or its salt), specifically an esterification product of a monosaturated fatty acid or fatty alcohol and hydroxy fatty acid or amino acid (or its salt);

[0021] Furthermore, the hydroxy fatty acid contains at least one hydroxyl group and one carboxyl group, and the number of carbon atoms in its carbon chain is less than or equal to 6;

[0022] Furthermore, the fatty acid esterified with the hydroxy fatty acid has a carbon chain with 8 or more carbon atoms; preferably, the carbon chain has 12-22 carbon atoms.

[0023] Furthermore, the ester of the fatty acid or fatty alcohol with a hydroxy fatty acid or amino acid (or its salt) comprises one or more combinations of esters of palmitic acid, behenic acid, stearic acid, lauric acid, capric acid, caprylic acid and citric acid or its metal salt, amino acid or its metal salt, lactic acid or its metal salt, and specifically may be at least one of stearoyl citrate, sodium stearoyl glutamate, sodium cocoyl glycinate, and sodium stearoyl lactylate.

[0024] In a second aspect, the present invention also provides a method for preparing the above-mentioned prolamin particles.

[0025] The method for preparing the prolamin particles provided by the present invention comprises the following steps:

[0026] 1) dissolving alcohol-soluble protein and an ester of a fatty acid and a polyol, or an ester of a fatty acid or a fatty alcohol and a hydroxy fatty acid or an amino acid (or its salt) in an organic solvent-water solution and reacting for a certain period of time to obtain a feed solution;

[0027] 2) mixing the feed solution with water to obtain a prolamin micro-nanoparticle solution;

[0028] 3) concentrating or drying the prolamin micro-nano particle solution to obtain a concentrated prolamin micro-nano particle solution or prolamin micro-nano particle powder.

[0029] Step 1) of the above method may further comprise the operation of treating the prolamin with microwaves;

[0030] Step 1) of the above method further comprises the operation of adding the esters of fatty acids and polyols, and the esters of fatty acids or fatty alcohols and hydroxy fatty acids or amino acids (or their salts) step by step into the organic solvent-water solution.

[0031] In step 1) of the above method, the mass ratio of prolamin: ester of fatty acid and polyol: ester of fatty acid or fatty alcohol and hydroxy fatty acid or amino acid (or its salt): organic solvent-aqueous solution is 1:(0.18-1.5):(0.08-1.82):(15-40); specifically, it can be 1:(0.33-0.93):(0.47-1.5):(15-30);

[0032] In the organic solvent-water solution, the organic solvent is at least one of ethanol, isopropanol, and acetone, the concentration of the organic solvent is 65-85 v / v%, and the temperature of the organic solvent-water solution is 40-75° C.;

[0033] The reaction time may be 15-40 min;

[0034] The mass ratio of water in step 2) of the above method to the organic solvent-water solution in step 1) can be (40-70): (15-40);

[0035] In step 3) of the above method, the concentration of the prolamin micro-nanoparticle solution is not less than 5.1%, and the solution is concentrated at a temperature of 50-60° C. and a vacuum degree of -0.095-(-0.08) MPa;

[0036] The drying is spray drying, preferably, the air inlet temperature is 130-180°C, and the air outlet temperature is 40-60°C.

[0037] In a third aspect, the present invention provides an aerated aqueous solution of the aforementioned prolamin micro-nanoparticles.

[0038] The aerated aqueous solution of prolamin micro-nano particles provided by the present invention comprises directly using the concentrated prolamin micro-nano particle solution or preparing the prolamin micro-nano particle powder into an aqueous solution for use;

[0039] The concentration of the prolamin micro-nano particles in the aerated aqueous solution of the prolamin micro-nano particles is 0.5-20 w / w%;

[0040] Furthermore, when the concentration of the aerated aqueous solution of the prolamin micro-nanoparticles is 5 w / w%, the increase in average particle size after heating at 70° C. for 30 min is less than 36%;

[0041] Furthermore, when the concentration of the aerated aqueous solution of the prolamin micro-nanoparticles is 5 w / w%, the whipping foaming ratio after heating is 1.2-2.8, and the texture strength is 1.1-1.6N.

[0042] In a fourth aspect, the present invention provides an aerated emulsion of the above-mentioned prolamin micro-nanoparticles and a preparation method thereof.

[0043] The inflatable emulsion of prolamin micro-nanoparticles provided by the present invention is prepared by a method comprising the following steps:

[0044] (1) using the concentrated prolamin micro-nanoparticle solution or the aqueous solution prepared from the prolamin micro-nanoparticle powder as the prolamin solution A;

[0045] (2) heating the oil used for emulsion preparation to 50-80°C;

[0046] (3) stirring and mixing the oil of step (2) and the alcohol-soluble protein solution A prepared in step (1) at a temperature of 25-65° C. to form a pre-emulsion;

[0047] (4) The pre-emulsion obtained in step (3) is subjected to a two-stage homogenization treatment to obtain an aerated emulsion of prolamin micro-nanoparticles.

[0048] In step (2) of the above method, the mass ratio of the alcohol-soluble protein solution A to the oil is: 1:0.05-1:1;

[0049] The oil can specifically be: vegetable oil, animal oil, artificial synthetic oil;

[0050] The oil can be soybean oil, peanut oil, rapeseed oil, walnut kernel oil, linseed oil, safflower seed oil, schisandra chinensis oil, korean seed oil, olive oil, sea buckthorn seed oil, corn germ oil, grape seed oil, sunflower oil, basil seed oil, castor seed oil, eucommia seed oil, acer truncatum seed oil, tea oil, samaras oil, walnut oil, peony seed oil, DHA algae oil, pumpkin seed oil, wheat germ oil, tomato seed oil, hemp seed oil, perilla seed oil, long-stalked almond oil, ginger oil, tung oil, cyperus oleifera oil, rhus chinensis fruit oil, edible rubber seed oil, salsa salsa seed oil, sacha inchi oil, Xanthoceras sorbifolia oil, algae oil, fish oil, whale oil, shrimp oil, cream (animal milk), bone oil, liver oil, synthetic medium-chain fatty acid triglycerides, synthetic medium- and long-chain fatty acid triglycerides, etc.;

[0051] In step (4) of the above method, the first-stage homogenization pressure may be 15 MPa, and the second-stage homogenization pressure may be 5 MPa.

[0052] The inflatable emulsion of alcohol-soluble protein micro-nano particles prepared by the above method has a whipping foaming rate of 1.5-3.5 and a texture strength of 0.98-1.7N after heating to form an oil-water emulsion.

[0053] After the inflatable emulsion of the prolamin micro-nano particles is heated at 90° C. for 30 minutes, the increase in average particle size is less than 9.5%.

[0054] The use of the above-mentioned prolamin micro-nanoparticles, the aerated aqueous solution of the prolamin micro-nanoparticles, and the aerated emulsion of the prolamin micro-nanoparticles in the preparation of non-hydrogenated, low-saturated vegetable cream and milk fat cream also falls within the scope of protection of the present invention.

[0055] Adding the prolamin micro-nano particles, the aerated aqueous solution of the prolamin micro-nano particles and the aerated emulsion of the prolamin micro-nano particles to oils rich in unsaturated fatty acids can improve the thermal stability and structural stability of the oils.

[0056] The present invention has the following advantages:

[0057] 1. The prolamin micro-nanoparticles provided by the present invention are formed by assembling prolamin, esters of fatty acids and polyols, or esters of fatty acids or fatty alcohols and hydroxy fatty acids or amino acids (or their salts) to form a special particle structure ( Figure 5 ), the aqueous solution or oil-water emulsion formed by the particles has good thermal stability. According to the example in the figure, the spectra of the composite particles and each component are compared at wave number 3324cm -1 、1651cm -1 、1599cm -1 、1539cm -1 、1388cm -1 The peak at 1177 cm -1 、1090cm -1 and 1040cm -1The peak intensity at shows that the three components interact with each other, and the esters of fatty acids and polyols, and the esters of fatty acids or fatty alcohols and hydroxy fatty acids or amino acids (or their salts) near the outer layer of the particles are arranged in an interlaced manner. When the concentration of the aerated aqueous solution is 5 w / w%, the increase in the average particle size after heating at 70°C for 30 minutes is less than 36%; the increase in the average particle size of the aerated emulsion constructed therewith is less than 9.5% after heating at 90°C for 30 minutes. The aerated particle aqueous solution and emulsion in the present invention do not precipitate any substance during and after the heating process, and there is no "stratification" or phase separation phenomenon, and they have good thermal stability in the common pH range of food. This is not only beneficial to the stability of the molecular structure of the protein during the heat treatment process, but more importantly, it improves the thermal stability and structural stability of the alcohol-soluble protein micro-nanoparticles (complex particles) themselves, providing support for the retention of functions such as the aeration of its own aqueous solution, the stability and aeration of the constructed oil-water emulsion, etc.

[0058] 2. the prolamin micro-nano particle provided by the present invention has good fluid transport characteristics in the preparation process, and shows special thixotropy, triggers its gelation by environmental conditions such as temperature and gravity, and the process has reversibility. This characteristic is obviously different from the particle solution of prolamin base in the past. This characteristic can not only be used for the purposes such as filler and coating in the food field, but also can reduce the energy intake in food because the system still obtains inflation function and plasticity under the condition of not containing grease, and the structure of this particle can still give food higher health attributes as the carrier of functional factors. In addition, this characteristic can also be applied to many fields such as daily chemicals and medicine.

[0059] 3. The alcohol-soluble protein micro-nano particles provided by the present invention have an emulsion formed by their aqueous solution and oils and fats with good inflation function. Specific alcohol-soluble protein micro-nano particles are used to provide an emulsifying effect, and the interaction between the droplets and outer particles that encapsulate the particles provides bubble stability and support for the structural strength of the overall aerated emulsion. More importantly, the emulsion stabilized by the alcohol-soluble protein micro-nano particles of the present invention still retains the functions of inflation and structural strength to the greatest extent after heating. The primary homogenization pressure is 15MPa, and the secondary homogenization pressure is 5Mpa. The whipping foaming rate of the obtained alcohol-soluble protein micro-nano particles inflatable emulsion can reach 1.5-3.5; and it can be whipped quickly, with a whipping stability time of more than 3-4 minutes. The hardness of the aerated emulsion of the present invention can reach 0.98-1.7N, which fully meets the application requirements of aerated emulsion products, and has good shape retention and no obvious change in morphology after being placed for many days. This stabilizes unsaturated fatty acid-rich oils and fats, yielding non-hydrogenated, low-saturated vegetable toppings, or creams with enhanced whipping stability, which can be used for a variety of applications, including cake spreads, baked goods fillings, and beverage decorations. Furthermore, compared to the hydrophilic proteins commonly found in emulsion systems, the present invention utilizes a technical solution combining esters of fatty acids with polyols, or esters of fatty acids or fatty alcohols with hydroxy fatty acids or amino acids (or their salts), to form composite particles specifically suited for improving the thermal stability of alcohol-soluble proteins in emulsions. BRIEF DESCRIPTION OF THE DRAWINGS

[0060] Figure 1 Images of the protein (particle) complex aqueous solutions in Example 4 and Comparative Example 1 (1) and (2) of the present invention (in order from left to right);

[0061] Figure 2 The particle size distribution diagram of the protein (particle) complex aqueous solution before and after heating in Example 4 of the present invention and Comparative Example 1 (1) and (2);

[0062] Figure 3 Images of the aerated gels before and after heating the aqueous solutions of the protein (particle) complexes in Example 4, Example 5, and Comparative Example 1 (1), (2), and (3) of the present invention (from left to right; top: before heating, bottom: after heating);

[0063] Figure 4 Images of the aerated gels of the emulsions of Examples 1, 2, and 4 of the present invention after heating (upper images, in order from left to right), and images of the emulsions of Comparative Example 2 (1) and (2) after heating (lower images, in order from left to right);

[0064] Figure 54 is a Fourier transform infrared spectrum of Example 4 of the present invention and the component monomers used (from bottom to top: prolamin complex particles, prolamin (component 1), mono- and distearic glyceryl (component 2), and sodium stearoyl lactylate (component 3). DETAILED DESCRIPTION

[0065] The present invention will be further described in detail below in conjunction with specific embodiments. The examples provided are only for illustrating the present invention and are not intended to limit the scope of the present invention. The examples provided below can serve as a guide for further improvements by those skilled in the art and are not intended to limit the present invention in any way.

[0066] Unless otherwise specified, the experimental methods in the following examples are conventional methods and were performed according to the techniques or conditions described in the literature in the field or according to the product instructions. The materials and reagents used in the following examples, unless otherwise specified, were all commercially available.

[0067] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in this field can be used. If the manufacturer of the reagents or instruments is not specified, they are all commercially available conventional reagents.

[0068] In the embodiments of the present invention, the properties of prolamin micro-nanoparticles and their aerated solutions and aerated emulsions are determined by the following methods:

[0069] Determination of particle mass concentration in solution: According to GB 5009.3 Determination of moisture in food, a small amount of particle solution with a weight of W0 is extracted and the moisture content is measured. The weight of the dried sample is W1. The mass concentration of particles in the solution (C NP ) is calculated according to the following formula.

[0070]

[0071] Particle size distribution: Particle size distribution was measured at room temperature using a particle size analyzer (SALD-2300, Shimadzu, Japan). Ultrapure water was used as the dispersant, and the refractive index of the dispersant and sample was 1.30 and 1.50, respectively. The number of scans was three. The surface area of ​​the measurement cell was used, and each sample was measured at least twice. Data analysis was performed using Wing SALD II software.

[0072] Thermal stability: The percentage change in average particle size before and after heating of the sample is calculated using the following formula:

[0073]

[0074] Where D1 is the average particle size (μm) before the sample is heated, and D2 is the average particle size (μm) after the sample is heated. A larger value indicates a lower thermal stability of the sample.

[0075] Aeration and whipping rate test: Use an electric hand-held egg beater (Netmego, N180) to whip at 1100 rpm for 1 minute and then at 1300 rpm for 2 minutes to obtain an aerated sample. During the whipping process, the temperature of the cream was kept below ≈10°C. The whipping rate of the sample was evaluated according to the method of Allen, Murray and Dickinson with slight modifications (K.E.Allen, B.S.Murray, E.Dickinson. Development of a model whipped cream: Effects of emulsion droplet liquid / solid character and added hydrocolloid Food Hydrocolloids, 22 (4) 2008, 690-699). The whipping rate is defined as the gas-liquid weight ratio expressed as a percentage and is calculated according to the following formula:

[0076]

[0077] Where W1 and W2 are the weight (g) of the sample in the measuring container before and after beating, respectively.

[0078] Texture Testing (Hardness): Inflated sample hardness was measured using a Brookfield CT34500 and TA32 / 1000 probe in compression mode. Analysis was performed using TexturePro CT V1.8 Build 31. Other parameters were: test speed = 3 mm / s; probe starting position = 25 mm; and distance = 23 mm. Samples were coated evenly and free of bubbles in a 90° internal cone fixture. Hardness is expressed in Newtons.

[0079] Fourier transform infrared spectroscopy: After freeze-drying the samples, the samples were measured using the potassium bromide pellet method on a NICOLETIS 10-FTIR (Thermo Scientific, USA). Spectral detection range: 4000-400 cm -1 , resolution: 4cm -1 , scan times: 32.

[0080] Example 1

[0081] A method for preparing prolamin micro-nanoparticles comprises the following steps:

[0082] One part by weight of zein was microwaved at 100W for 30 seconds, then dissolved with 0.18 parts by weight of xylitol monostearate and 1.82 parts by weight of stearoyl glycerol citrate in 30 parts by weight of a 75 v / v% aqueous ethanol solution at 60°C and stirred for 40 minutes to produce a solution. This solution was then mixed with 50 parts by weight of water to produce a solution of prolamin micro- and nanoparticles. The solution was then concentrated at -0.095 MPa and 50°C to obtain a 5.10 w / w% concentrated solution of prolamin micro- and nanoparticles. The dry matter content of the concentrated prolamin micro- and nanoparticles was consistent with the proportions used in the preparation.

[0083] Aqueous solutions of gliadin micro-nanoparticles at varying concentrations exhibited both aeration and thixotropy (reversibly aerated gelling). To facilitate evaluation of the thermal stability, gelling properties, and other characteristics of the aqueous particle solutions, this embodiment, as well as other embodiments and related comparative examples, were adjusted to a concentration of 5.0 w / w% by dilution, concentration, or dissolution. After heating the aqueous particle solutions at 70°C for 30 minutes, the average particle size change (increase) was 9%. The whipping ratios of the aqueous particle solutions before and after heating were 2.2 and 2.3, respectively, and the texture strengths were 1.4N and 1.5N, respectively.

[0084] 70g of the unheated 5.0w / w% aqueous solution of prolamin micro-nanoparticles was mixed with 30g of 50°C soybean oil, pre-emulsified and homogenized at 25°C (15MPa / 5MPa) to form an emulsion. The emulsion was then heated at 90°C for 30 minutes and stored at refrigerated temperature. The average particle size of the emulsion changed (increased) by 6.4% after heating. The whipping strength of the heated emulsion after whipping was 2.8 and the texture strength was 1.7N.

[0085] Example 2

[0086] A method for preparing prolamin micro-nanoparticles comprises the following steps:

[0087] One part by weight of zein, 0.33 parts by weight of monolaurin, 0.57 parts by weight of stearoyl citric acid, and 0.10 parts by weight of sodium stearoyl glutamate were dissolved in 15 parts by weight of a 65 v / v% aqueous ethanol solution at 75°C and stirred for 15 minutes to obtain a liquid. This liquid was then mixed with 40 parts by weight of water to obtain a solution of prolamin micro-nanoparticles. This solution of prolamin micro-nanoparticles was spray-dried (inlet air temperature 149°C, outlet air temperature 40°C) to obtain a prolamin micro-nanoparticle powder. The dry matter content of the prolamin micro-nanoparticle powder was consistent with the proportions used in the preparation.

[0088] The particle solution was adjusted to a concentration of 5.0 w / w%. After heating the particle solution at 70°C for 30 minutes, the average particle size change (increase) was 31%. The whipping ratios of the particle solution before and after heating were 1.2 and 1.2, respectively, and the texture strengths were 1.1N and 1.1N, respectively.

[0089] 70g of the unheated 5.0w / w% prolamin micro-nanoparticle solution was mixed with 30g of 60°C soybean oil, pre-emulsified and homogenized at 35°C (15MPa / 5MPa) to form an emulsion. The emulsion was then heated at 90°C for 30 minutes and stored at refrigerated temperature. The average particle size of the emulsion changed (increased) by 7.7% after heating. The whipping strength of the heated emulsion after whipping was 1.6, and the texture strength was 0.98N.

[0090] Example 3

[0091] A method for preparing prolamin micro-nanoparticles comprises the following steps:

[0092] One part by weight of zein was microwaved at 200W for 20 seconds, then dissolved with 0.42 parts by weight of sorbitan monopalmitate, 0.03 parts by weight of sodium stearoyl glutamate, and 0.05 parts by weight of sodium cocoyl glycinate in 40 parts by weight of a 70 v / v% acetone aqueous solution at 50°C and stirred for 20 minutes to produce a solution. This solution was then mixed with 60 parts by weight of water to produce a solution of prolamin micro-nanoparticles. This solution was then concentrated at -0.08 MPa and 60°C to obtain a 9.70 w / w% concentrated solution of prolamin micro-nanoparticles. The dry matter content of the concentrated prolamin micro-nanoparticles was consistent with the proportions used in the preparation.

[0093] The particle solution was adjusted to a concentration of 5.0 w / w%. After heating the particle solution at 70°C for 30 minutes, the average particle size change (increase) was 36%. The whipping ratios of the particle solution before and after heating were 1.3 and 1.4, respectively, and the texture strengths were 1.0N and 1.1N, respectively.

[0094] 70g of the unheated 5.0w / w% aqueous solution of prolamin micro-nanoparticles was mixed with 30g of 80°C soybean oil, pre-emulsified and homogenized at 65°C (15MPa / 5MPa) to form an emulsion. The emulsion was then heated at 90°C for 30 minutes and stored at refrigerated temperature. The average particle size of the emulsion changed (increased) by 9.5% after heating. The whipping strength of the heated emulsion after whipping was 1.5 and the texture strength was 1.1N.

[0095] Example 4

[0096] A method for preparing prolamin micro-nanoparticles comprises the following steps:

[0097] One part by weight of zein, 0.93 parts by weight of glyceryl mono- and distearate, and 0.47 parts by weight of sodium stearoyl lactylate were dissolved in 20 parts by weight of an 85 v / v% aqueous ethanol solution at 40°C and stirred for 25 minutes to obtain a liquid. This liquid was then mixed with 60 parts by weight of water to obtain a solution of prolamin micro- and nanoparticles. This solution of prolamin micro- and nanoparticles was spray-dried (inlet air temperature 130°C, outlet air temperature 52°C) to obtain a prolamin micro- and nanoparticle powder. The dry matter content of the prolamin micro- and nanoparticle powder was consistent with the proportions used in the preparation.

[0098] The particle solution was adjusted to a concentration of 5.0 w / w%. After heating the particle solution at 70°C for 30 minutes, the average particle size change (increase) was 20%. The whipping ratios of the particle solution before and after heating were 2.7 and 2.8, respectively, and the texture strengths were 1.2N and 1.3N, respectively.

[0099] 70g of the unheated 5.0w / w% aqueous solution of prolamin micro-nanoparticles was mixed with 30g of 80°C soybean oil, pre-emulsified and homogenized at 40°C (15MPa / 5MPa) to form an emulsion. The emulsion was then heated at 90°C for 30 minutes and stored at refrigerated temperature. The average particle size of the emulsion changed (increased) by 7.1% after heating. The whipping strength of the heated emulsion after whipping was 3.5 and the texture strength was 1.4N.

[0100] Example 5

[0101] A method for preparing prolamin micro-nanoparticles comprises the following steps:

[0102] 0.5 parts by weight of wheat prolamin, 0.5 parts by weight of kafirin, 0.5 parts by weight of monolaurin, 0.5 parts by weight of mono- and distearin, and 0.5 parts by weight of monobehenin were stirred in 30 parts by weight of an 80 v / v% acetone aqueous solution at 40°C for 30 minutes to obtain a liquid. This liquid was mixed with 70 parts by weight of water, and 1.3 parts by weight of sodium stearoyl lactylate and 0.20 parts by weight of sodium cocoyl glycinate were added to obtain a prolamin micro- and nanoparticle solution. This prolamin micro- and nanoparticle solution was spray-dried (inlet air temperature 180°C, outlet air temperature 60°C) to obtain a prolamin micro- and nanoparticle powder. The dry matter content of the prolamin micro- and nanoparticle powder was consistent with the proportions added during the preparation. The particle size distribution ranged from 100 nm to 100 μm (the same applies to other embodiments).

[0103] The particle solution was prepared at a concentration of 5.0 w / w%. After heating the particle solution at 70°C for 30 minutes, the average particle size change (increase) was 14%. The whipping ratios of the particle solution before and after heating were 2.4 and 2.3, respectively, and the texture strengths were 1.5N and 1.6N, respectively.

[0104] 70g of the unheated 5.0w / w% aqueous solution of prolamin micro-nanoparticles was mixed with 30g of 60°C soybean oil, pre-emulsified and homogenized at 45°C (15MPa / 5MPa) to form an emulsion. The emulsion was then heated at 90°C for 30 minutes and stored at refrigerated temperature. The average particle size of the emulsion changed (increased) by 5.9% after heating. The whipping strength of the heated emulsion after whipping was 3.2 and the texture strength was 1.5N.

[0105] Example 6

[0106] The homogenized emulsion (before heating) in Example 1 was divided into three portions, and the pH was adjusted to 5, 6, and 7, respectively. The emulsions were then heated at 90°C for 30 minutes and stored at a refrigerated temperature. The average particle size changes (increases) of the heated emulsions were 6.8%, 6.3%, and 6.1%, respectively. The whipping ratios of the heated emulsions after whipping were 2.7, 2.7, and 2.8, respectively, and the texture strengths were 1.8N, 1.7N, and 1.5N.

[0107] Comparative Example 1 (Compared with Example 4)

[0108] (1) 1 part by weight of casein, 0.93 parts by weight of mono- and distearic acid glyceryl and 0.47 parts by weight of sodium stearoyl lactylate were dissolved in 20 parts by weight of water at 40°C and stirred for reaction for 25 minutes to obtain a liquid; the liquid was then diluted with 60 parts by weight of water to obtain a casein complex solution. The casein complex solution was spray-dried (inlet air temperature 130°C, outlet air temperature 52°C) to obtain a casein complex powder. The casein complex powder was redissolved into an aqueous solution at 5.0 w / w%. After heating the aqueous solution at 70°C for 30 minutes, the average particle size change (reduction) percentage was 89%, and precipitation occurred. The whipping foaming rates of the casein complex aqueous solution before and after heating were 0.7 and 0.6, respectively, and the texture strength was 0.47N and 0.51N, respectively.

[0109] (2) The casein was replaced with soy protein isolate, and the other components were the same as in the previous step to obtain a soy protein complex powder. The soy protein complex powder was redissolved into an aqueous solution at 5.0 w / w%. After heating the aqueous solution at 70°C for 30 minutes, the average particle size changed by 71%, and precipitation occurred. The whipping foaming rates of the soy protein complex aqueous solution before and after heating were 0.2 and 0.6, respectively, and the texture strengths were 0.35N and 0.55N, respectively.

[0110] (3) Dissolve 1 part by weight of zein in 20 parts by weight of an 85 v / v% ethanol aqueous solution at 40°C to obtain a liquid; mix the liquid with 60 parts by weight of water to obtain a solution of zein micro-nanoparticles. Spray dry the solution of zein micro-nanoparticles (inlet air temperature 130°C, outlet air temperature 52°C) to obtain a powder of zein micro-nanoparticles. Redissolve the zein particle powder in a 5.0 w / w% aqueous solution, which cannot be whipped after heating at 70°C for 30 minutes.

[0111] The above comparative examples demonstrate, on the one hand, that the thermal stability technology of the present invention is more effective for gliadin than for hydrophilic proteins. On the other hand, aerated gels used in food generally require a certain textural strength (>0.95N) to support their plasticity. This comparison also demonstrates that the gliadin particles of this patent can form aerated gels both before and after heating. Furthermore, existing published technologies have not yet demonstrated the ability to reversibly aerate gliadin particle solutions.

[0112] Comparative Example 2 (Compared with Example 4)

[0113] 70 g of the unheated 5.0 w / w% casein complex solution in Comparative Example 1(1) was mixed with 30 g of 80°C soybean oil, and the mixture was pre-emulsified and homogenized at 40°C (15 MPa / 5 MPa) to obtain an emulsion. However, heating at 90°C for 30 min failed to form a stable emulsion.

[0114] 70 g of the unheated 5.0 w / w% soybean protein complex solution in Comparative Example 1(2) was mixed with 30 g of 80°C soybean oil, and the mixture was pre-emulsified and homogenized at 40°C (15 MPa / 5 MPa) to obtain an emulsion. However, heating at 90°C for 30 min failed to form a stable emulsion.

[0115] Compared with the embodiments, it can be seen that in this type of emulsion system, compared with the common hydrophilic proteins in the emulsion system, the complex particles formed by the technical solution of combining esters of fatty acids and polyols, fatty acids or, fatty alcohols and hydroxy fatty acids or amino acids (or their salts) have specific applicability to alcohol-soluble proteins in terms of the thermal stability of the emulsion.

[0116] Comparative Example 3

[0117] The particle aqueous solutions (particle aqueous solutions 1 and 2, respectively) were prepared using the following zein composite nanocarriers (1) and the zein-EGCG covalent complex (2) and the method of Example 4, respectively. However, both particle aqueous solutions 1 and 2 did not have the thixotropy unique to the present invention and could not form a reversible gel after inflation.

[0118] Emulsions (Emulsions 1 and 2, respectively) were prepared using the zein composite nanocarriers described in (1) and the zein-EGCG covalent complex described in (2) using the method of Example 6. The pH of the emulsions was adjusted to 5, 6, and 7, respectively, and then heated at 90°C for 30 minutes. The average particle size changes of Emulsion 1 after heating under the above pH conditions were 72.3%, 69.8%, and 59.4%, respectively. The average particle size changes of Emulsion 2 after heating under the above pH conditions were 77.3%, 76.9%, and 62.2%, respectively. Under the above conditions, the emulsions are no longer suitable for inflation.

[0119] (1) [CN106692978B] Curcumin and zein were dissolved in an 85% (v / v) ethanol-water solution and then injected into water at pH 4.0 with a syringe. The volume ratio of zein ethanol-water solution to acidic water was 1:4. While adding the zein ethanol-water solution, the solution was stirred with a magnetic stirrer at a speed of 800 rpm. After complete addition, stirring was continued for 3 minutes. The ethanol was evaporated by a rotary evaporator, and the same volume of acidic water was added to replenish the volume before evaporation to prepare a zein nanocarrier dispersion. A 0.2% (w / v) pectin solution and a 0.2% (w / v) gelatin solution were prepared (using a heating and stirring dissolution method). The pectin solution and gelatin solution of the same concentration were then mixed so that the ratio of polysaccharide to protein in the final protein-polysaccharide mixture was 7:3. The pH of the mixed solution was adjusted to 5.0 to form a complex. The zein nanocarrier dispersion prepared above is dispersed into a protein-polysaccharide mixed solution at a volume ratio of 1:1. The formed composite nanocarrier dispersion is freeze-dried or spray-dried to obtain nanocarrier powder.

[0120] (2) [CN112121178B] ① Weigh 4.0g of zein powder in 100ml of ultrapure water, adjust the pH of the solution to 12.0 under magnetic stirring, stir overnight, and fully dissolve for use. ② Weigh 0.2g of EGCG in 100ml of ultrapure water, stir magnetically, and fully dissolve for use. ③ Mix equal volumes of the clarified solutions obtained in steps ① and ②, adjust the pH of the solution to 12.0, and stir evenly for use. ④ The solution obtained in step ③ is stirred in an open atmosphere at room temperature for 24h to allow the solution to fully contact the air. At the same time, the pH of the reaction system is maintained at 12.0 during the preparation process and fully reacted to generate a zein-EGCG covalent compound. The reaction solution obtained in step ④ is placed in a dialysis bag and dialyzed on a magnetic stirrer. The dialyzed solution is vacuum freeze-dried to obtain a solid sample of the zein-EGCG covalent complex.

[0121] Comparative Example 4

[0122] (1) Using the preparation method of Example 2, the amounts of monolaurin, stearoyl glyceryl citrate, and sodium stearoyl glutamate were adjusted to 0.10 parts by weight, 0.01 parts by weight, and 0.00188 parts by weight, respectively. The resulting aqueous particle solutions and emulsions became unstable and protein precipitated within 5-10 minutes of the corresponding heating steps, failing to achieve aeration.

[0123] (2) Using the preparation method of Example 2, the amounts of monolaurin, stearoyl glyceryl citrate, and sodium stearoyl glutamate were adjusted to 4.0 parts by weight, 2.29 parts by weight, and 1.52 parts by weight, respectively. The resulting particle aqueous solution and emulsion were whipped and aerated after heating. The particle aqueous solution had a whipping foaming ratio of 2.5 and a texture strength of 0.4N, while the emulsion had a whipping foaming ratio of 3.2 and a texture strength of 0.6N, indicating that the emulsion did not have a plastic and stable morphology.

[0124] The present invention has been described in detail above. For those skilled in the art, without departing from the purpose and scope of the present invention, and without the need to carry out unnecessary experimental conditions, the present invention can be implemented in a wide range under equivalent parameters, concentrations and conditions. Although the present invention provides specific embodiments, it should be understood that further improvements can be made to the present invention. In short, according to the principles of the present invention, this application is intended to include any changes, uses or improvements to the present invention, including changes that depart from the disclosed scope in this application and are made using conventional techniques known in the art.

Claims

1. Prolamin micro-nanoparticles are complexes formed by prolamin, esters of fatty acids and polyols, and citrate stearylglycerol; in, In the prolamin micro-nanoparticles, the mass ratio of prolamin, esters of fatty acids and polyols, and citric acid stearylglycerol is 1: (0.18-1.5): (0.08-1.82); The esters of fatty acids and polyols include one or more of the esters of palmitic acid, behenic acid, stearic acid, lauric acid, capric acid, caprylic acid and glycerol, sorbitol, and xylitol; The preparation method of the prolamin micro-nanoparticles comprises the following steps: 1) dissolving alcohol-soluble protein, fatty acid, ester of polyol, and citric acid stearyl glyceride in an organic solvent-water solution and reacting for a certain period of time to obtain a feed solution; In the organic solvent-water solution, the organic solvent is at least one of ethanol, isopropanol, and acetone, and the concentration of the organic solvent is 65-85 v / v; 2) mixing the feed solution with water to obtain a prolamin micro-nanoparticle solution; 3) concentrating or drying the prolamin micro-nano particle solution to obtain a concentrated prolamin micro-nano particle solution or prolamin micro-nano particle powder.

2. Prolamin micro-nanoparticles, which are complexes formed by prolamin and esters of fatty acids and polyols, or esters of fatty acids and amino acids or their metal salts; in, In the prolamin micro-nanoparticles, the mass ratio of prolamin, esters of fatty acids and polyols, and esters of fatty acids and amino acids or their metal salts is 1:(0.18-1.5):(0.08-1.82); The esters of fatty acids and polyols include one or more of the esters of palmitic acid, behenic acid, stearic acid, lauric acid, capric acid, caprylic acid and glycerol, sorbitol, and xylitol; The esters of fatty acids and amino acids or their metal salts include one or more of the esters of palmitic acid, behenic acid, stearic acid, lauric acid, capric acid, caprylic acid and amino acids or their metal salts; The preparation method of the prolamin micro-nanoparticles comprises the following steps: 1) dissolving alcohol-soluble protein and an ester of a fatty acid and a polyol, or an ester of a fatty acid and an amino acid or a metal salt thereof in an organic solvent-water solution and reacting for a certain period of time to obtain a feed solution; In the organic solvent-water solution, the organic solvent is at least one of ethanol, isopropanol, and acetone, and the concentration of the organic solvent is 65-85 v / v; 2) mixing the feed solution with water to obtain a prolamin micro-nanoparticle solution; 3) concentrating or drying the prolamin micro-nano particle solution to obtain a concentrated prolamin micro-nano particle solution or prolamin micro-nano particle powder.

3. Prolamin micro-nanoparticles, which are complexes formed by prolamin and esters of fatty acids and polyols, or esters of fatty acids and lactic acid or its metal salts; in, In the prolamin micro-nanoparticles, the mass ratio of prolamin, the ester of fatty acid and polyol, and the ester of fatty acid and lactic acid or its metal salt is 1:(0.18-1.5):(0.08-1.82); The esters of fatty acids and polyols include one or more of the esters of palmitic acid, behenic acid, stearic acid, lauric acid, capric acid, caprylic acid and glycerol, sorbitol, and xylitol; The ester of fatty acid and lactic acid or its metal salt comprises one or more of the esters of palmitic acid, behenic acid, stearic acid, lauric acid, capric acid, caprylic acid and lactic acid or its metal salt; The preparation method of the prolamin micro-nanoparticles comprises the following steps: 1) dissolving alcohol-soluble protein and an ester of a fatty acid and a polyol, or an ester of a fatty acid and lactic acid or a metal salt thereof in an organic solvent-water solution and reacting for a certain period of time to obtain a feed solution; In the organic solvent-water solution, the organic solvent is at least one of ethanol, isopropanol, and acetone, and the concentration of the organic solvent is 65-85 v / v; 2) mixing the feed solution with water to obtain a prolamin micro-nanoparticle solution; 3) concentrating or drying the prolamin micro-nano particle solution to obtain a concentrated prolamin micro-nano particle solution or prolamin micro-nano particle powder.

4. The prolamin micro-nanoparticles according to any one of claims 1 to 3, characterized in that: The particle size distribution range of the prolamin micro-nano particles is 100 nm-100 μm.

5. The prolamin micro-nanoparticles according to any one of claims 1 to 3, characterized in that: In step 1), the temperature of the organic solvent-water solution is 40-75°C; The reaction time is 15-40 min; The mass ratio of water in step 2) to the organic solvent-water solution in step 1) is (40-70):(15-40); In step 3), the concentration of the alcohol-soluble protein micro-nanoparticle solution is not less than 5.1%, and the solution is concentrated at a temperature of 50-60° C. and a vacuum degree of -0.095-(-0.08) MPa.

6. An aerated aqueous solution of prolamin micro-nano particles, comprising directly using the concentrated prolamin micro-nano particle solution according to any one of claims 1 to 3, or preparing the prolamin micro-nano particle powder according to any one of claims 1 to 3 into an aqueous solution for use.

7. The aerated aqueous solution according to claim 6, characterized in that: The concentration of the prolamin micro-nano particles in the aerated aqueous solution of the prolamin micro-nano particles is 0.5-20w / w%; When the concentration of the aerated aqueous solution of the prolamin micro-nanoparticles is 5 w / w%, the increase in average particle size after heating at 70° C. for 30 min is less than 36%; When the concentration of the aerated aqueous solution of the prolamin micro-nanoparticles is 5 w / w%, the whipping foaming ratio after heating is 1.2-2.8, and the texture strength is 1.1-1.6 N; The whipping foaming rate test method is as follows: use an electric hand-held egg beater to whip at 1100 rpm for 1 minute, and then whip at 1300 rpm for 2 minutes to obtain an aerated sample; during the whipping process, the temperature of the cream is maintained below 10°C. The whipping foaming rate is defined as the gas-to-liquid weight ratio expressed as a percentage and is calculated according to the following formula: Where W1 and W2 are the weights of the sample in the measuring container before and after beating, respectively; The texture strength test was conducted as follows: the hardness of the aerated sample was measured in compression mode using a BROOKFIELD CT3 4500 and TA32 / 1000 probe, and the test analysis was performed using TexturePro CT V1.8 Build 31. Other parameters were set as follows: test speed = 3 mm / s; probe starting position = 25 mm; distance = 23 mm; the sample was evenly coated in a 90° inner cone fixture without bubbles, and the strength unit was expressed in N.

8. An aerated emulsion of prolamin micro-nanoparticles is prepared by a method comprising the following steps: (1) The concentrated prolamin micro-nanoparticle solution according to any one of claims 1 to 3, or an aqueous solution prepared from the prolamin micro-nanoparticle powder according to any one of claims 1 to 3 is used as the prolamin solution A; (2) Heat the oil used for emulsion preparation to 50-80°C; (3) stirring and mixing the oil of step (2) and the alcohol-soluble protein solution A prepared in step (1) at a temperature of 25-65° C. to form a pre-emulsion; (4) The pre-emulsion obtained in step (3) is subjected to a two-stage homogenization treatment to obtain an aerated emulsion of alcohol-soluble protein micro-nanoparticles.

9. The aerated emulsion according to claim 8, wherein: In step (3), the mass ratio of alcohol-soluble protein solution A to oil is: 1:0.05 to 1:1; In step (4) of the above method, the first-stage homogenization pressure is 15 MPa and the second-stage homogenization pressure is 5 MPa.

10. The aerated emulsion according to claim 8 or 9, characterized in that: The primary homogenization pressure was 15 MPa, and the secondary homogenization pressure was 5 MPa. The obtained aerated emulsion of alcohol-soluble protein micro-nanoparticles had a whipping foaming ratio of 1.5-3.5 and a texture strength of 0.98-1.7 N after heating to form an oil-water emulsion. The primary homogenization pressure was 15 MPa, and the secondary homogenization pressure was 5 MPa. The average particle size increase of the obtained aerated emulsion of prolamin micro-nanoparticles after heating at 90 °C for 30 min was less than 9.5%. The whipping foaming rate test method is as follows: use an electric hand-held egg beater to whip at 1100 rpm for 1 minute, and then whip at 1300 rpm for 2 minutes to obtain an aerated sample; during the whipping process, the temperature of the cream is maintained below 10°C. The whipping foaming rate is defined as the gas-to-liquid weight ratio expressed as a percentage and is calculated according to the following formula: Where W1 and W2 are the weights of the sample in the measuring container before and after beating, respectively; The texture strength test was conducted as follows: the hardness of the aerated sample was measured in compression mode using a BROOKFIELD CT3 4500 and TA32 / 1000 probe, and the test analysis was performed using TexturePro CT V1.8 Build 31. Other parameters were set as follows: test speed = 3 mm / s; probe starting position = 25 mm; distance = 23 mm; the sample was evenly coated in a 90° inner cone fixture without bubbles, and the strength unit was expressed in N.

11. Use of the prolamin micro / nano particles according to any one of claims 1 to 5, the aerated aqueous solution of the prolamin micro / nano particles according to claim 6 or 7, or the aerated emulsion of the prolamin micro / nano particles according to any one of claims 8 to 10 in the preparation of non-hydrogenated, low-saturated vegetable topping and cream.

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