A RuBisCo protein / polysaccharide composite emulsion gel and its preparation method

Abstract

The present invention discloses a RuBisCo protein / polysaccharide composite emulsion gel and a preparation method thereof, belonging to the field of food processing technology. It uses RuBisCo protein, vegetable oil, etc. as raw materials, obtains a RuBisCo protein crude emulsion through homogenization, and then uniformly mixes the obtained emulsion with a mixed polysaccharide solution prepared from sodium alginate and chitosan, performs high-pressure homogenization, and then adds calcium chloride and heats in a water bath to obtain a finished product. The present invention is the first to use RuBisCo protein / polysaccharide to prepare an emulsion gel for use as a fat substitute, which solves the problem of low strength of existing plant protein-based gels and broadens the application range of plant protein sources. The obtained emulsion gel has excellent texture, good stability, and low energy, and has multiple active functions such as antioxidant, anticoagulant, hypolipidemic and immunomodulatory. It can not only achieve a good animal fat simulation effect, but also can be used as a carrier of fat-soluble active substances in food and medicine and other fields.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a RuBisCo protein / polysaccharide composite emulsion gel and a preparation method thereof. Background Art

[0002] Given the complex global challenges of the environment, sustainable development, animal welfare, and human health, the market for plant-based protein-based meat substitutes is expanding. RuBisCo (ribulose 1,5-bisphosphate carboxylase) has been shown to be a promising source of plant protein. It is an enzyme responsible for carbon fixation during photosynthesis and is present in most plants and algae. Studies have shown that RuBisCo protein has good emulsifying properties and can be used to prepare emulsions containing small oil droplets. These emulsions remain stable when exposed to a range of environmental conditions, including pH values ​​far from the isoelectric point, temperatures below the thermal denaturation temperature, and low ionic strength. Furthermore, RuBisCo is readily soluble in water at high concentrations and exhibits gelling properties.

[0003] Polysaccharides can interact with proteins during the gelation process, strengthening and stabilizing the protein gel network structure. Chitosan and sodium alginate are naturally hydrophilic polymeric polysaccharides and are ideal materials for preparing functional hydrogels in the food and pharmaceutical industries, with broad application prospects.

[0004] Emulsion gel is a new type of gel system containing emulsion droplets. Its high water-holding gel network makes it fluid and easy to spread, showing fat-like lubricating properties. At the same time, the emulsion core embedded in the network can carry fat-soluble components and affect the release of fat-soluble components by controlling the large deformation properties of the gel. Although some preliminary successes have been achieved in the research on emulsion gels, the current research on the application of RuBisCo protein in emulsion gels is insufficient. Therefore, the present invention aims to develop a RuBisCo protein / polysaccharide composite emulsion gel, which can not only well imitate animal fat in appearance and taste, providing scientific support for the development of low-fat foods, but also can be used as a carrier of fat-soluble active substances in the fields of food and medicine. Summary of the Invention

[0005] To broaden existing plant protein sources and address the low strength of existing plant protein gels, the present invention provides a RuBisCo protein / polysaccharide composite emulsion gel with a stable structure and good texture, and a preparation method thereof. This gel not only meets consumer demand for green, natural, and nutritious health benefits, but also provides technical support for the application of RuBisCo protein / polysaccharide composite emulsion gel in the food and pharmaceutical fields.

[0006] To achieve the above object, the present invention adopts the following technical solutions:

[0007] A RuBisCo protein / polysaccharide composite emulsion gel, the preparation method of which comprises the following steps:

[0008] (1) Preparation of RuBisCo protein solution: Dissolve RuBisCo protein powder in deionized water and stir magnetically at 500 rpm for 2 h to obtain a 1-5 wt% RuBisCo protein solution. Store the solution in a refrigerator at 4°C overnight.

[0009] (2) Preparation of RuBisCo protein emulsion: Soybean oil was added to the RuBisCo protein solution and dispersed at a high speed of 10,000 rpm for 2 min to form a RuBisCo protein coarse emulsion;

[0010] (3) Preparation of mixed polysaccharide solution: Sodium alginate solution and chitosan solution are uniformly mixed in proportion to prepare a mixed polysaccharide solution;

[0011] (4) Preparation of protein / polysaccharide composite emulsion: slowly add the mixed polysaccharide solution prepared in step (3) to the RuBisCo protein crude emulsion prepared in step (2), stir magnetically at 500 rpm for 5 minutes, and then homogenize under high pressure to obtain a composite emulsion;

[0012] (5) Preparation of protein / polysaccharide composite emulsion gel: 50 g of the composite emulsion obtained in step (4) was added dropwise with 0.2 mL of 0.3 mol / L calcium chloride solution and stirred evenly. The mixture was then placed in a 50-90 °C water bath and kept warm for 30-70 min to obtain a RuBisCo protein / polysaccharide composite emulsion gel.

[0013] Furthermore, the protein content of the RuBisCo protein powder used in step (1) is greater than 90%.

[0014] Furthermore, the mass ratio of soybean oil to RuBisCo protein solution used in step (2) is 1:9.

[0015] Furthermore, in step (3), the sodium alginate solution and the chitosan solution are mixed in a volume ratio of (1-5):1; the mass concentration of the sodium alginate solution is 2 wt%, and the mass concentration of the chitosan solution is 0.2 wt%.

[0016] Furthermore, the amount of the polysaccharide solution added in step (4) accounts for 1-5 wt% of the total mass of the composite emulsion.

[0017] Furthermore, the pressure of the high-pressure homogenization in step (4) is 40 MPa.

[0018] The present invention has the following beneficial effects:

[0019] (1) The present invention provides a method for preparing a RuBisCo protein / polysaccharide composite emulsion gel, which broadens the application range of plant proteins and polysaccharides, and the preparation process is simple, does not require large-scale equipment, and is environmentally friendly.

[0020] (2) The use of polysaccharides in the present invention not only increases the gel strength of RuBisCo protein, making the product more able to simulate the taste of animal fat, but also improves the nutritional value and bioactivity of the product.

[0021] (3) The RuBisCo protein used in the present invention has good emulsifying and gelling properties, which can make the prepared emulsion gel stable and prevent the oil droplets from aggregating and stratifying. This expands the application range of RuBisCo protein / polysaccharide composite emulsion gel in the food industry, allowing it to be used in the fields of food and medicine to achieve sustained release, controlled release and fat simulation effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 Appearance of RuBisCo protein / polysaccharide composite emulsion gel prepared with different added amounts of polysaccharide solution.

[0023] Figure 2 Frequency scan diagram of RuBisCo protein / polysaccharide composite emulsion gel prepared with different added amounts of polysaccharide solution, where (a) is the storage modulus G' of the gel and (b) is the loss factor tanδ of the gel. DETAILED DESCRIPTION

[0024] A RuBisCo protein / polysaccharide composite emulsion gel, the preparation method of which comprises the following steps:

[0025] (1) Preparation of RuBisCo protein solution: Dissolve RuBisCo protein powder (protein content greater than 90%) in deionized water and stir magnetically at 500 rpm for 2 h to obtain a 1-5 wt% RuBisCo protein solution. Store the solution in a refrigerator at 4°C overnight.

[0026] (2) Preparation of RuBisCo protein emulsion: Soybean oil was added to the RuBisCo protein solution at a mass ratio of 1:9, and the mixture was dispersed at a high speed of 10,000 rpm for 2 min to form a RuBisCo protein crude emulsion;

[0027] (3) Preparation of mixed polysaccharide solution: 2 g of sodium alginate was dissolved in 98 g of deionized water, and magnetically stirred at 500 r / min overnight until completely dissolved to obtain a sodium alginate solution with a mass concentration of 2 wt%; 0.4 g of chitosan was dissolved in 199.6 g of acetic acid solution with a volume concentration of 1%, and magnetically stirred at 500 r / min overnight until completely dissolved to obtain a chitosan solution with a mass concentration of 0.2 wt%; the sodium alginate solution and the chitosan solution were uniformly mixed in a volume ratio of (1-5):1 to obtain a mixed polysaccharide solution, which was set aside;

[0028] (4) Preparation of protein / polysaccharide composite emulsion: The mixed polysaccharide solution prepared in step (3) was slowly added to the RuBisCo protein crude emulsion prepared in step (2), and magnetically stirred at 500 r / min for 5 min. The mixture was homogenized at 40 MPa for three cycles (each cycle was run for 30 s) to obtain a composite emulsion, in which the mass proportion of the polysaccharide solution was 1-5 wt%;

[0029] (5) Preparation of protein / polysaccharide composite emulsion gel: 50 g of the composite emulsion obtained in step (4) was added dropwise with 0.2 mL of 0.3 mol / L calcium chloride solution and stirred evenly. The mixture was then placed in a 50-90 °C water bath and kept warm for 30-70 min to obtain a RuBisCo protein / polysaccharide composite emulsion gel.

[0030] In order to make the contents of the present invention easier to understand, the technical solutions of the present invention are further described below in conjunction with specific implementation methods, but the present invention is not limited thereto.

[0031] The experimental methods used in the following examples are conventional methods unless otherwise specified.

[0032] Example 1:

[0033] (1) Dissolve RuBisCo protein powder in deionized water and stir magnetically at 500 rpm for 2 h to obtain a 5 wt% RuBisCo protein solution. Store the solution in a refrigerator at 4 °C overnight.

[0034] (2) adding soybean oil to the RuBisCo protein solution obtained in step (1) at a mass ratio of 1:9, and dispersing at a high speed of 10,000 rpm for 2 minutes to form a RuBisCo protein crude emulsion;

[0035] (3) The crude RuBisCo protein emulsion obtained in step (2) was homogenized at 40 MPa for three cycles (each cycle running for 30 seconds) to prepare an emulsion;

[0036] (4) Take 50 g of the emulsion obtained in step (3), add 0.2 mL of 0.3 mol / L calcium chloride solution and stir evenly, then place it in an 85°C water bath and keep it warm for 40 min to obtain a RuBisCo protein emulsion gel.

[0037] Example 2:

[0038] (1) Dissolve RuBisCo protein powder in deionized water and stir magnetically at 500 rpm for 2 h to obtain a 5 wt% RuBisCo protein solution. Store the solution in a refrigerator at 4 °C overnight.

[0039] (2) adding soybean oil to the RuBisCo protein solution obtained in step (1) at a mass ratio of 1:9, and dispersing at a high speed of 10,000 rpm for 2 minutes to form a RuBisCo protein crude emulsion;

[0040] (3) Dissolve 2 g of sodium alginate in 98 g of deionized water, stir magnetically at 500 r / min overnight until completely dissolved, and obtain a sodium alginate solution with a mass concentration of 2 wt%; dissolve 0.4 g of chitosan in 199.6 g of acetic acid solution with a volume concentration of 1%, stir magnetically at 500 r / min overnight until completely dissolved, and obtain a chitosan solution with a mass concentration of 0.2 wt%; uniformly mix the sodium alginate solution and the chitosan solution in a volume ratio of 3:1 to obtain a mixed polysaccharide solution;

[0041] (4) The mixed polysaccharide solution obtained in step (3) was slowly added to the RuBisCo protein crude emulsion, and after magnetic stirring at 500 r / min for 5 minutes, the mixture was homogenized at 40 MPa for three cycles (each cycle was run for 30 seconds) to obtain a composite emulsion with a polysaccharide solution mass ratio of 1%;

[0042] (5) Take 50 g of the emulsion obtained in step (4), add 0.2 mL of 0.3 mol / L calcium chloride solution and stir evenly, then place it in an 85°C water bath and keep it warm for 40 min to obtain a RuBisCo protein / polysaccharide composite emulsion gel.

[0043] Example 3:

[0044] (1) Dissolve RuBisCo protein powder in deionized water and stir magnetically at 500 rpm for 2 h to obtain a 5 wt% RuBisCo protein solution. Store the solution in a refrigerator at 4 °C overnight.

[0045] (2) adding soybean oil to the RuBisCo protein solution obtained in step (1) at a mass ratio of 1:9, and dispersing at a high speed of 10,000 rpm for 2 minutes to form a RuBisCo protein crude emulsion;

[0046] (3) Dissolve 2 g of sodium alginate in 98 g of deionized water, stir magnetically at 500 r / min overnight until completely dissolved, and obtain a sodium alginate solution with a mass concentration of 2 wt%; dissolve 0.4 g of chitosan in 199.6 g of acetic acid solution with a volume concentration of 1%, stir magnetically at 500 r / min overnight until completely dissolved, and obtain a chitosan solution with a mass concentration of 0.2 wt%; uniformly mix the sodium alginate solution and the chitosan solution in a volume ratio of 3:1 to obtain a mixed polysaccharide solution;

[0047] (4) The mixed polysaccharide solution obtained in step (3) was slowly added to the RuBisCo protein crude emulsion, and after magnetic stirring at 500 r / min for 5 minutes, the mixture was homogenized at 40 MPa for three cycles (each cycle was run for 30 seconds) to obtain a composite emulsion with a polysaccharide solution mass ratio of 2%;

[0048] (5) Take 50 g of the emulsion obtained in step (4), add 0.2 mL of 0.3 mol / L calcium chloride solution and stir evenly, then place it in an 85°C water bath and keep it warm for 40 min to obtain a RuBisCo protein / polysaccharide composite emulsion gel.

[0049] Example 4:

[0050] (1) Dissolve RuBisCo protein powder in deionized water and stir magnetically at 500 rpm for 2 h to obtain a 5 wt% RuBisCo protein solution. Store the solution in a refrigerator at 4 °C overnight.

[0051] (2) adding soybean oil to the RuBisCo protein solution obtained in step (1) at a mass ratio of 1:9, and dispersing at a high speed of 10,000 rpm for 2 minutes to form a RuBisCo protein crude emulsion;

[0052] (3) Dissolve 2 g of sodium alginate in 98 g of deionized water, stir magnetically at 500 r / min overnight until completely dissolved, and obtain a sodium alginate solution with a mass concentration of 2 wt%; dissolve 0.4 g of chitosan in 199.6 g of acetic acid solution with a volume concentration of 1%, stir magnetically at 500 r / min overnight until completely dissolved, and obtain a chitosan solution with a mass concentration of 0.2 wt%; uniformly mix the sodium alginate solution and the chitosan solution in a volume ratio of 3:1 to obtain a mixed polysaccharide solution;

[0053] (4) The mixed polysaccharide solution obtained in step (3) was slowly added to the RuBisCo protein crude emulsion, and after magnetic stirring at 500 r / min for 5 minutes, the mixture was homogenized at 40 MPa for three cycles (each cycle was run for 30 seconds) to obtain a composite emulsion with a polysaccharide solution weight ratio of 3%;

[0054] (5) Take 50 g of the emulsion obtained in step (4), add 0.2 mL of 0.3 mol / L calcium chloride solution and stir evenly, then place it in an 85°C water bath and keep it warm for 40 min to obtain a RuBisCo protein / polysaccharide composite emulsion gel.

[0055] Example 5

[0056] (1) Dissolve RuBisCo protein powder in deionized water and stir magnetically at 500 rpm for 2 h to obtain a 5 wt% RuBisCo protein solution. Store the solution in a refrigerator at 4 °C overnight.

[0057] (2) adding soybean oil to the RuBisCo protein solution obtained in step (1) at a mass ratio of 1:9, and dispersing at a high speed of 10,000 rpm for 2 minutes to form a RuBisCo protein crude emulsion;

[0058] (3) Dissolve 2 g of sodium alginate in 98 g of deionized water, stir magnetically at 500 r / min overnight until completely dissolved, and obtain a sodium alginate solution with a mass concentration of 2 wt%; dissolve 0.4 g of chitosan in 199.6 g of acetic acid solution with a volume concentration of 1%, stir magnetically at 500 r / min overnight until completely dissolved, and obtain a chitosan solution with a mass concentration of 0.2 wt%; uniformly mix the sodium alginate solution and the chitosan solution in a volume ratio of 3:1 to obtain a mixed polysaccharide solution;

[0059] (4) The mixed polysaccharide solution obtained in step (3) was slowly added to the RuBisCo protein crude emulsion, and after magnetic stirring at 500 r / min for 5 minutes, the mixture was homogenized at 40 MPa for three cycles (each cycle was run for 30 seconds) to obtain a composite emulsion with a polysaccharide solution weight ratio of 4%;

[0060] (5) Take 50 g of the emulsion obtained in step (4), add 0.2 mL of 0.3 mol / L calcium chloride solution and stir evenly, then place it in an 85°C water bath and keep it warm for 40 min to obtain a RuBisCo protein / polysaccharide composite emulsion gel.

[0061] Example 6:

[0062] (1) Dissolve RuBisCo protein powder in deionized water and stir magnetically at 500 rpm for 2 h to obtain a 5 wt% RuBisCo protein solution. Store the solution in a refrigerator at 4 °C overnight.

[0063] (2) adding soybean oil to the RuBisCo protein solution obtained in step (1) at a mass ratio of 1:9, and dispersing at a high speed of 10,000 rpm for 2 minutes to form a RuBisCo protein crude emulsion;

[0064] (3) Dissolve 2 g of sodium alginate in 98 g of deionized water, stir magnetically at 500 r / min overnight until completely dissolved, and obtain a sodium alginate solution with a mass concentration of 2 wt%; dissolve 0.4 g of chitosan in 199.6 g of acetic acid solution with a volume concentration of 1%, stir magnetically at 500 r / min overnight until completely dissolved, and obtain a chitosan solution with a mass concentration of 0.2 wt%; uniformly mix the sodium alginate solution and the chitosan solution in a volume ratio of 3:1 to obtain a mixed polysaccharide solution;

[0065] (4) The mixed polysaccharide solution obtained in step (3) was slowly added to the RuBisCo protein crude emulsion, and after magnetic stirring at 500 r / min for 5 minutes, the mixture was homogenized at 40 MPa for three cycles (each cycle was run for 30 seconds) to obtain a composite emulsion with a polysaccharide solution mass ratio of 5%;

[0066] (5) Take 50 g of the emulsion obtained in step (4), add 0.2 mL of 0.3 mol / L calcium chloride solution and stir evenly, then place it in an 85°C water bath and keep it warm for 40 min to obtain a RuBisCo protein / polysaccharide composite emulsion gel.

[0067] Comparative Example

[0068] (1) Dissolve soy protein isolate powder in deionized water and stir magnetically at 500 rpm for 2 h to prepare a 5 wt% soy protein isolate solution. Store the solution in a refrigerator at 4 °C overnight.

[0069] (2) adding soybean oil to the soy protein isolate solution obtained in step (1) at a mass ratio of 1:9, and dispersing at a high speed of 10,000 rpm for 2 minutes to form a soy protein isolate crude emulsion;

[0070] (3) Dissolve 2 g of sodium alginate in 98 g of deionized water, stir magnetically at 500 r / min overnight until completely dissolved, and obtain a sodium alginate solution with a mass concentration of 2 wt%; dissolve 0.4 g of chitosan in 199.6 g of acetic acid solution with a volume concentration of 1%, stir magnetically at 500 r / min overnight until completely dissolved, and obtain a chitosan solution with a mass concentration of 0.2 wt%; uniformly mix the sodium alginate solution and the chitosan solution in a volume ratio of 3:1 to obtain a mixed polysaccharide solution;

[0071] (4) slowly adding the mixed polysaccharide solution obtained in step (3) into the soy protein isolate crude emulsion, stirring at 500 r / min for 5 min, and then homogenizing under 40 MPa high pressure for three cycles (each cycle running for 30 s) to obtain a composite emulsion with a polysaccharide solution mass ratio of 3%;

[0072] (5) Take 50 g of the emulsion obtained in step (4), add 0.2 mL of 0.3 mol / L calcium chloride solution and stir evenly, then place it in an 85°C water bath and keep it warm for 40 minutes to obtain a soy protein isolate / polysaccharide composite emulsion gel.

[0073] The strength and water holding capacity of the emulsion gels prepared in Examples 1-6 and the comparative example were tested, and the results are shown in Table 1.

[0074] Table 1

[0075]

[0076] As shown in Table 1, with the increase of the amount of polysaccharide solution added, the strength and water holding capacity of the RuBisCo protein / polysaccharide composite emulsion gel first increased and then decreased. When the amount of polysaccharide solution added reached 3 wt%, the gel strength and water holding capacity reached the maximum, which was significantly better than the soy protein isolate / polysaccharide composite emulsion gel prepared under the same conditions.

[0077] The emulsion gels prepared in Examples 1-6 and the comparative example were subjected to sensory evaluation. The evaluation criteria are shown in Table 2, and the sensory evaluation results are shown in Table 3.

[0078] Table 2

[0079]

[0080] Table 3

[0081]

[0082] The results in Table 3 show that the RuBisCo protein emulsion remained liquid after high-pressure homogenization, calcium ion induction, and heating, failing to form a gel. The flavor and color of the RuBisCo protein / polysaccharide emulsion gel closely resembled natural fat. Furthermore, as the amount of polysaccharide solution added increased, the mouthfeel and texture of the RuBisCo protein / polysaccharide emulsion gel became increasingly similar to those of natural fat. The RuBisCo protein emulsion gel with 3 wt% polysaccharide solution achieved the highest scores in mouthfeel, texture, and overall acceptability, significantly outperforming the soy protein isolate / polysaccharide emulsion gel prepared under the same conditions.

[0083] The rheological properties of the emulsion gels prepared in Examples 1-6 were tested using a dynamic frequency sweep method. Figure 2 shown.

[0084] Depend on Figure 2 It can be seen that after adding polysaccharide, the modulus of the emulsion gel increases and reaches the maximum value (a) when the polysaccharide solution addition amount is 3wt%. In the entire frequency range, all samples show tanδ <1 Figure 2(b) and exhibited a linear decreasing trend, consistent with the viscoelastic solid behavior of the gel structure. The decrease in tanδ indicates that the addition of polysaccharide enhances the gel strength of RuBisCo protein. The gel modulus of RuBisCo protein emulsions containing 4-5 wt% polysaccharide solution began to decrease, likely due to intermolecular repulsion caused by the excess polysaccharide, which reduced the protein aggregation rate during gel formation. This result is consistent with the gel strength and water retention results in Table 1.

[0085] The above description is only a preferred embodiment of the present invention. All equivalent changes and modifications made according to the scope of the patent application of the present invention should fall within the scope of the present invention.

Claims

1. A method for preparing a RuBisCo protein / polysaccharide composite emulsion gel, characterized in that: The following steps are involved: (1) Preparation of RuBisCo protein solution: Dissolve RuBisCo protein powder in deionized water and stir magnetically at 500 rpm for 2 h to obtain a 1-5 wt% RuBisCo protein solution. Store the solution in a refrigerator at 4°C overnight. (2) Preparation of RuBisCo protein emulsion: Soybean oil was added to the RuBisCo protein solution and dispersed at a high speed of 10,000 rpm for 2 min to form a RuBisCo protein coarse emulsion; (3) Preparation of mixed polysaccharide solution: 2 g of sodium alginate was dissolved in 98 g of deionized water, and magnetically stirred at 500 r / min overnight until completely dissolved to obtain a sodium alginate solution with a mass concentration of 2 wt%; 0.4 g of chitosan was dissolved in 199.6 g of acetic acid solution with a volume concentration of 1%, and magnetically stirred at 500 r / min overnight until completely dissolved to obtain a chitosan solution with a mass concentration of 0.2 wt%; the sodium alginate solution and the chitosan solution were uniformly mixed in proportion to obtain a mixed polysaccharide solution; (4) Preparation of protein / polysaccharide composite emulsion: slowly add the mixed polysaccharide solution prepared in step (3) to the RuBisCo protein crude emulsion prepared in step (2), stir magnetically at 500 rpm for 5 minutes, and then homogenize under high pressure to obtain a composite emulsion; (5) Preparation of protein / polysaccharide composite emulsion gel: 50 g of the composite emulsion obtained in step (4) was added dropwise with 0.2 mL of 0.3 mol / L calcium chloride solution and stirred evenly, and then placed in a 50-90 °C water bath for 30-70 min to obtain a RuBisCo protein / polysaccharide composite emulsion gel; The mass ratio of soybean oil to RuBisCo protein solution used in step (2) is 1:9; The amount of polysaccharide solution added in step (4) accounts for 1-5% of the total mass of the obtained composite emulsion.

2. The method for preparing a RuBisCo protein / polysaccharide composite emulsion gel according to claim 1, characterized in that: The protein content of the RuBisCo protein powder used in step (1) is greater than 90%.

3. The method for preparing a RuBisCo protein / polysaccharide composite emulsion gel according to claim 1, characterized in that: In step (3), the sodium alginate solution and the chitosan solution are mixed in a volume ratio of (1-5):1; the mass concentration of the sodium alginate solution is 2 wt %, and the mass concentration of the chitosan solution is 0.2 wt %.

4. The method for preparing a RuBisCo protein / polysaccharide composite emulsion gel according to claim 1, characterized in that: The pressure of the high-pressure homogenization in step (4) is 40 MPa.

5. A RuBisCo protein / polysaccharide composite emulsion gel prepared by the method according to any one of claims 1 to 4.

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