A plastically plant-based protein foam that is shelf-stable and freeze-thaw stable, and methods of making and using the same

Abstract

The application provides a plastic plant-based Pickering protein foam and a plastic plant-based capillary protein foam which can be stored at room temperature and are freeze-thaw stable, and a corresponding preparation method. First, the application uses low-temperature plasma technology to provide activation energy, and performs combined modification of deamidation and glycosylation on zein, and by adjusting the concentration of zein, the concentration of stevioside, the plasma treatment intensity and the treatment time, the protein is ensured to be quickly and efficiently deamidated while obtaining a larger sugar grafting degree, forming a "standing" Pickering foam accumulated by flexible structure and better function rod-shaped aggregates. Glycerin monostearate is used as a secondary fluid, which can generate capillary force during whipping, so that the protein particles after combined modification of deamidation and glycosylation are connected together through capillary bridges to form a capillary network structure, thereby improving the room temperature stability and freeze-thaw stability of the foam.

Description

Technical Field

[0001] The invention belongs to the field of protein foam food industry, and involves the preparation of plastic plant-based Pickering protein foam or plant-based capillary protein foam that can be stored at room temperature by using zein, steviol glycosides and monoglycerides as raw materials and combining deamidation and glycosylation technology based on low temperature plasma. Background Technology

[0002] The preparation of solid or semi-solid foods such as cream, spreads, and cakes often requires the use of large amounts of partially hydrogenated oils or saturated animal fats. Partially hydrogenated oils frequently contain trans fatty acids. Excessive intake of trans and saturated fatty acids can increase blood cholesterol levels, thereby increasing the risk of cardiovascular disease. Pickering foam is a stable foam formed by the adsorption of solid particles at the liquid interface. Compared to traditional surfactant-based foams, Pickering foam has higher stability and longer durability. In food, Pickering foam can mimic the taste and texture of cream while providing lower fat and calorie content, making it an ideal cream substitute, especially suitable for consumers who want to reduce fat intake without sacrificing the taste and texture of food. However, it is important to note that while Pickering foam has the potential to be a cream substitute, practical applications still face challenges such as stability, mechanical support strength, and especially morphological stability at different temperatures. These issues are crucial for specific food development and preparation in industrial settings.

[0003] Zein, also known as zein protein, is a food protein widely found in plants, possessing unique solubility and film-forming properties. It is insoluble in water but soluble in 60%–95% (v / v) aqueous solutions of alcohols, giving it a unique advantage in the preparation of Pickering foam. By adjusting the solvent evaporation rate, protein concentration, and preparation conditions, Pickering foam with a stable structure can be prepared. This foam exhibits properties such as moisture resistance, oxygen barrier, UV resistance, aroma retention, oil inhibition, and antistatic properties, thus showing broad application prospects in the food industry. However, colloidal particles formed from natural zein are generally unstable and have poor environmental adaptability. The structure of zein must be modified using acid, alkali, or enzyme (e.g., glutaminase) methods to improve its functional properties. Deamidated zein has been reported to have higher flexibility and excellent emulsifying properties. Therefore, the specific parameters, steps, and auxiliary reagents for preparing Pickering foam from zein urgently need further research to obtain stable and usable plant-based Pickering foam food raw materials.

[0004] In addition, a large number of studies have focused on the destructive interaction between foam and oil phase. Oil is generally considered an effective defoamer. In 2011, Erin et al. proposed the concept of "capillary suspension". They added a small amount of immiscible liquid (oil phase) to the particle suspension and then introduced a small amount of gas. The resulting foam ("capillary foam") showed extremely high stability, which reversed the traditional view that oil as a defoamer has a negative impact on foam stability. Therefore, further in-depth development and secondary research are needed to explore the stability of plant-based Pickering foam. Summary of the Invention

[0005] To address the shortcomings of existing technologies, the present invention aims to provide a plastic plant-based protein foam composition that can be stored at room temperature and is freeze-thaw stable, as well as its preparation method and applications.

[0006] In a first aspect, the present invention provides a plastic plant-based Pickering protein foam composition that can be stored at room temperature and is freeze-thaw stable, comprising: 3% (w / v) zein and 3% (w / v) steviol glycosides.

[0007] Secondly, the present invention provides a plastic plant-based capillary protein foam composition that can be stored at room temperature and is freeze-thaw stable, comprising: 3% (w / v) zein, 3% (w / v) steviol glycosides, and 1% (v / v) monoglycerides.

[0008] Thirdly, the present invention provides a method for preparing a plastic plant-based Pickering protein foam that can be stored at room temperature and is freeze-thaw stable, comprising the following steps: (1) Sample dissolution: dissolving zein and steviol glycosides separately in a 0.4M tartaric acid solution with 70% ethanol as the medium, each at a concentration of 90 mg / mL, to obtain sample solutions of zein and steviol glycosides; (2) Sample solution mixing pretreatment: water bathing the zein solution and steviol glycoside solution at 60°C for 20 min, and then mixing them at a ratio of 1:1 (v / v); (3) Sufficient hydration: first water bathing the mixture of zein and steviol glycosides at 60°C for 1 min. 0 min, and then placed at 4℃ for 12 h; (4) Low temperature plasma treatment: After sufficient hydration, the mixture was subjected to deamidation and glycosylation combined treatment at a low temperature plasma treatment power of 80W for 12 min to obtain a composite liquid; (5) Antisolvent precipitation: The composite liquid was slowly dripped into twice its volume of deionized water and mixed thoroughly to obtain a composite liquid; (6) Vacuum rotary evaporation: The above composite liquid was vacuum rotary evaporated in a water bath at 50℃ to remove ethanol until an aqueous dispersion of 3% (w / v) each of zein and steviol glycosides was obtained; (7) Homogeneous shear foaming: The aqueous dispersion was stirred to foam to obtain plant-based Pickering protein foam;

[0009] Furthermore, in step (8), the foaming operation is performed at a shear rate of 15000 r / min for 5 minutes.

[0010] Fourthly, the present invention provides a method for preparing a plastic plant-based capillary protein foam that can be stored at room temperature and is freeze-thaw stable, comprising the following steps: (1) Sample dissolution: zein and steviol glycosides are dissolved separately in a 0.4M tartaric acid solution with 70% ethanol as the medium, each with a concentration of 90 mg / mL, to obtain sample solutions of zein and steviol glycosides; (2) Sample solution mixing pretreatment: the zein solution and steviol glycoside solution are respectively placed in a water bath at 60°C for 20 min, and then mixed at a ratio of 1:1 (v / v); (3) Sufficient hydration: the mixture of zein and steviol glycosides is first placed in a water bath at 60°C for 10 min. Then place at 4℃ for 12h; (4) Low temperature plasma treatment: After sufficient hydration, the mixture is subjected to deamidation and glycosylation combined treatment at a low temperature plasma treatment power of 80W for 12min to obtain a composite liquid; (5) Antisolvent precipitation: The composite liquid is slowly dripped into twice its volume of deionized water and mixed thoroughly to obtain a composite liquid; (6) Vacuum rotary evaporation: The above composite liquid is vacuum rotary evaporated in a water bath at 50℃ to remove ethanol until an aqueous dispersion of 3% (w / v) each of zein and steviol glycoside is obtained; (7) Mixed monoglycerides: 0.5-1% (v / v) commercial liquid monoglycerides (TYPE SF) are added to the aqueous dispersion and shaken and then placed in a water bath at 60℃ for 15min to obtain a capillary suspension; (8) Homogeneous shear foaming: The capillary suspension is stirred to foam to obtain plant-based capillary protein foam;

[0011] Furthermore, in step (7), the addition ratio of liquid monoglyceride is 1% (v / v);

[0012] Furthermore, in step (8), the foaming operation is performed at a shear rate of 15000 r / min for 5 minutes.

[0013] Fifthly, the present invention provides an application of a plastic plant-based pickering protein foam that can be stored at room temperature and is freeze-thaw stable in the preparation of edible foamed foods such as cream and spreads.

[0014] Sixthly, the present invention provides the application of a plastic plant-based capillary protein foam that can be stored at room temperature and is freeze-thaw stable in the preparation of dense edible foamy foods such as milk foam.

[0015] Beneficial effects:

[0016] 1. This invention uses large quantities of low-value, low-allergenic hydrophobic zein as raw material, solving the problems of low utilization rate and narrow application field caused by its special non-water-soluble (alcohol-soluble) characteristics.

[0017] 2. A combined deamidation and glycosylation reaction technology based on low-temperature plasma is proposed. This technology induces the interaction between zein and tartaric acid molecules, removing the amide group while simultaneously covalently complexing with steviol glycosides to prepare conjugated aggregates with high foaming properties. This technology not only meets the requirements of green and healthy practices but also has a synergistic effect in the simultaneous deamidation and glycosylation, significantly improving the efficiency of protein modification and the functionality of the final product. This technology is also applicable to other proteins and has certain universality in the development of highly stable foam-type protein foods.

[0018] 3. This invention uses hydrophobic zein protein co-modified with deamidinated glycosylation as a raw material and utilizes monoglycerides as an immiscible secondary fluid. During the whipping and foaming process, capillary forces are generated, causing particles to connect together through capillary bridges, forming a capillary network structure. This effectively seals the gaps in gas molecule diffusion, improving the room temperature stability and freeze-thaw stability of the foam system. This effectively avoids the phenomenon of easy drainage, collapse, and oil separation in the foam structure of cream cakes, mousses, durian mille-feuille, and snow-topped drinks at room temperature, providing technical and theoretical guidance for expanding and designing future high-performance healthy aerated desserts.

[0019] 4. The textural properties of capillary foam can be achieved by adjusting the proportion of secondary fluids. Products with different textural qualities and room-temperature storage resistance can be prepared according to actual needs. Experimental results show that the resulting foam is denser, which is beneficial for its application in dense foamed foods such as coffee milk foam. Furthermore, oil is generally an effective defoamer; therefore, there is currently a lack of effective methods for supplementing fat-soluble nutrients in foamed foods. The compatibility of monoglycerides with fat-soluble nutrients in this study allows for the loading of fat-soluble components, enabling the preparation of functional aerated foods. Attached image description:

[0020] Figure 1 Melting characteristics of capillary foam;

[0021] Figure 2 Optical microscopic observation of capillary foam (CP-ZS / Mon is capillary foam with a monoglyceride concentration of 1% by volume);

[0022] Figure 3 Foam plasticity of zein and steviol glycoside mixtures at different concentrations after CP treatment (ZS-0.5 is a 0.5% mass fraction zein and steviol glycoside mixture; CP-ZS-0.5 is the above mixture after CP treatment);

[0023] Figure 4 Moisture migration in foam after CP treatment using a mixture of zein and steviol glycosides at different concentrations. Detailed Implementation

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0025] Example 1: A specific method for preparing a plastic plant-based Pickering protein foam that can be stored at room temperature and is freeze-thaw stable.

[0026] Specific steps: (1) Sample dissolution: Dissolve zein and steviol glycosides separately in 0.4M tartaric acid solution with 70% ethanol as medium, with a concentration of 90mg / mL, to obtain sample solutions of zein and steviol glycosides; (2) Sample solution mixing and pretreatment: Incubate zein and steviol glycoside solutions in a water bath at 60℃ for 20min, and then mix them in a 1:1 (v / v) ratio; (3) Sufficient hydration: Incubate the mixture of zein and steviol glycosides in a water bath at 60℃ for 10min, and then place it at 4℃ for 12h; (4) Low-temperature plasma treatment (CP): After sufficient hydration, incubate the mixture in a water bath at 60℃ for 10min, and then place it in a water bath at 4℃ for 12h; The mixture was subjected to deamidation and glycosylation combined treatment for 12 min under low temperature plasma treatment power of 80W to obtain a composite liquid; (5) Antisolvent precipitation: the composite liquid was slowly dripped into twice its volume of deionized water and mixed thoroughly to obtain a composite liquid; (6) Vacuum rotary evaporation: the above composite liquid was vacuum rotary evaporated in a water bath at 50℃ to remove ethanol until an aqueous dispersion of 3% (w / v) each of zein and steviol glycosides was obtained; (7) Homogeneous shear foaming: the aqueous dispersion was stirred to foam to obtain plastic plant-based Pickering protein foam, and the foaming operation parameters were a shear rate of 15000r / min for 5 min;

[0027] Example 2: Effect of low-temperature plasma treatment (CP) step on the glycan grafting degree of conjugated condensates of zein and steviol glycosides.

[0028] Specific operation: According to the specific operation of Example 1, sample solutions 1 and 2 were obtained before and after step (4) respectively. The modified o-phthalaldehyde (OPA) method was used for determination. 120 mg OPA was dissolved in 3 ml of 95% ethanol solution, mixed with 75 ml of 0.1 mol / L sodium tetraborate, 7.5 ml of 20% (w / v) sodium dodecyl sulfate, and 300 μL of β-mercaptoethanol, and adjusted to 150 ml to prepare OPA reagent. 200 μL of each of 10 mg / mL sample solutions 1 and 2 (dissolved in 70% ethanol solvent) were thoroughly mixed with 4 mL of OPA reagent, and allowed to stand at room temperature for 10 minutes. The absorbance of each sample was measured at 340 nm using a full-wavelength enzyme-linked immunosorbent assay (ELISA) analyzer (FlexA-200, Ausen Instruments, China). 4 mL of OPA reagent was used to measure the absorbance of each sample. OPA was added to 200 μL of 70% ethanol solution to prepare a blank control. The calculation formula is as follows: Grafting degree (%) = (A0-A1) / A0, where A0 and A1 are the absorbance values ​​of the solution before and after deamidation and glycosylation, respectively.

[0029] The experimental results are shown in Table 1. It can be seen that CP glycosylation increased the grafting degree of steviol glycosides and zein in Example 1, reduced the free amino acid content in zein, and affected the protein surface groups. The increase of surface polar groups enhanced the adsorption force and rate at the air-water interface, thus improving the foaming ability and significantly affecting the foaming properties of the protein.

[0030] Table 1. Effects of CP-based combined deamidation and glycosylation on the free amino acid content of zein.

[0031]

[0032] Note: ZS is a mixture of zein and steviol glycosides; CP-ZS is the above mixture treated with CP.

[0033] Example 3: A specific method for preparing a plastic capillary plant-based protein foam that can be stored at room temperature and is freeze-thaw stable.

[0034] Step 1: Sample Dissolution: Dissolve zein and steviol glycosides separately in 0.4M tartaric acid solution with 70% ethanol as the medium, each at a concentration of 90 mg / mL, to obtain sample solutions of zein and steviol glycosides; Step 2: Sample Solution Mixing and Pretreatment: Incubate the zein and steviol glycoside solutions separately in a water bath at 60℃ for 20 min, then mix them at a 1:1 (v / v) ratio; Step 3: Thorough Hydration: Incubate the mixture of zein and steviol glycosides in a water bath at 60℃ for 10 min, then place it at 4℃ for 12 h; Step 4: Low Temperature, etc. Plasma treatment: After sufficient hydration, the mixture is subjected to a combined deamidation and glycosylation treatment at a low-temperature plasma treatment power of 80W for 12 minutes to obtain a composite solution; Step 5: Antisolvent precipitation: The composite solution is slowly added dropwise to twice its volume of deionized water and thoroughly mixed to obtain a composite solution; Step 6: Vacuum rotary evaporation: The above composite liquid is vacuum rotary evaporated in a water bath at 50℃ to remove ethanol until an aqueous dispersion of 3% (w / v) each of zein and steviol glycosides is obtained; Step 7: Mixing monoglycerides: Commercially available liquid monoglycerides (TYPE SF) are added to the aqueous dispersion at a ratio of 1% (v / v) and shaken in a 60℃ water bath for 15 minutes to obtain a capillary suspension; Step 8: Homogenized shear foaming: The capillary suspension is stirred at a shear rate of 15000 r / min for 5 minutes to produce foam, finally obtaining capillary foam.

[0035] Comparative Example 4: Preparation of plastic capillary plant-based protein foam that can be stored at room temperature and is freeze-thaw stable with different monoglyceride addition ratios.

[0036] Step 1: Sample Dissolution: Dissolve zein and steviol glycosides separately in 0.4M tartaric acid solution with 70% ethanol as the medium, each at a concentration of 90 mg / mL, to obtain sample solutions of zein and steviol glycosides; Step 2: Sample Solution Mixing and Pretreatment: Incubate the zein and steviol glycoside solutions separately in a water bath at 60℃ for 20 min, then mix them at a 1:1 (v / v) ratio; Step 3: Thorough Hydration: Incubate the mixture of zein and steviol glycosides in a water bath at 60℃ for 10 min, then place it at 4℃ for 12 h; Step 4: Low Temperature, etc. Plasma treatment: After sufficient hydration, the mixture is subjected to a combined deamidation and glycosylation treatment at a low-temperature plasma treatment power of 80W for 12 minutes to obtain a composite solution; Step 5: Antisolvent precipitation: The composite solution is slowly added dropwise to twice its volume of deionized water and thoroughly mixed to obtain a composite solution; Step 6: Vacuum rotary evaporation: The above composite liquid is vacuum rotary evaporated in a water bath at 50℃ to remove ethanol until an aqueous dispersion of 3% (w / v) each of zein and steviol glycosides is obtained; Step 7: Mixing monoglycerides: 0.5% (v / v) of commercially available liquid monoglycerides (TYPE SF) is added to the aqueous dispersion and shaken in a 60℃ water bath for 15 minutes to obtain a capillary suspension; Step 8: Homogenized shear foaming: The capillary suspension is stirred and foamed at a shear rate of 15000r / min for 5 minutes to finally obtain capillary foam.

[0037] Example 5: Effects of different monoglyceride addition ratios and CP steps on the texture of protein foam.

[0038] (1) The effects of CP steps and monoglyceride (Mon) addition on the texture of capillary foam under room temperature and refrigeration were studied: Operation: The prepared foam (cylindrical, 3cm in diameter and 2cm in height) was placed on the operating table of the texture analyzer. The probe was adjusted to be 1-2cm away from the bottom of the cup. The default trigger force was 5.00. The rebound distance was set to be 5mm higher than the sample height. Four parallel sets were set and the average value was taken. The results are shown in Table 2. It shows that under room temperature and refrigeration, CP-based glycosylation will improve the hardness, viscosity, elasticity, chewiness and adhesiveness of ZS foam. The addition of monoglyceride will make the foam smoother and softer, forming a highly stable foam system with different texture conditions.

[0039] Table 2a. Capillary foam texture at room temperature (25℃)

[0040]

[0041] Table 2b: Capillary foam texture under refrigeration (4°C)

[0042]

[0043] Note: CP-ZS / Mon0.5 indicates that the amount of monoglyceride added to CP-ZS is 0.5% (v / v).

[0044] (2) The melting rate of capillary foam after freezing was studied after 30 min of storage at room temperature: 5 g of aerated emulsion hardened at -18℃ was placed on a 96-well plate and allowed to melt naturally at room temperature (20℃) for 30 min. The ratio of the amount of dripping to the total weight within 30 min was measured. The experimental results are shown in Table 3. The study showed that the combined treatment of deamidation and glycosylation based on CP enhanced the water retention capacity of CP-ZS. However, the addition of monoglycerides had a significant effect on preventing the sample from melting, and the more monoglycerides added, the more significant the effect. Therefore, the prepared foam product has excellent freeze-thaw stability.

[0045] Table 3 Melting rate of frozen capillary foam after 30 min of storage at room temperature

[0046]

[0047] (3) Optical microscopic observation of capillary foam freeze-thaw behavior and melting characteristics: 5g of the aerated emulsion hardened at -18℃ was placed on a 96-well plate and allowed to thaw naturally at room temperature (20℃) for 30 minutes. The ratio of dripping amount to total weight within 30 minutes was measured. The results are as follows: Figure 1 As shown, the study indicates that the combined treatment of deamidation and glycosylation based on CP enhances the water retention capacity of CP-ZS. The addition of monoglycerides has a significant effect on preventing the sample from melting, and the greater the amount of monoglycerides added, the more significant the effect, further demonstrating that the prepared foam product has excellent freeze-thaw stability.

[0048] (4) Optical microscopic observation of capillary foam changes before and after the addition of monoglyceride (CP-ZS / Mon represents capillary foam with a monoglyceride concentration of 1% by volume): The prepared foam samples were transferred to a glass slide and observed and imaged using an optical microscope (XSP-2CA, SOIF, China) at 100x magnification. The results are as follows: Figure 2 As shown, the study indicates that after CP-based deamidation and glycosylation combined treatment, steviol glycosides and monoglycerides can increase the interfacial layer of the overall foam and reduce the bubble diameter, making the foam denser and more stable.

[0049] Example 6: Validation of protein foam texture function in a concentration-dependent manner using zein and steviol glycosides.

[0050] (1) Plant-based protein foam was prepared according to the method of Example 1, wherein in step 6, vacuum rotary evaporation: the composite liquid was vacuum rotary evaporated in a water bath at 50°C for 30 min to remove ethanol, and aqueous dispersions of zein and steviol glycosides with final concentrations of 0.5%, 1%, 2%, and 3% (w / v) were obtained; then the plasticity changes of foams after CP treatment were studied for different concentrations of zein and steviol glycoside mixtures. The foams were extruded into shapes through a piping bag and photographed at 0 and 30 min respectively (ZS-0.5 is a 0.5% mass fraction zein and steviol glycoside mixture; CP-ZS-0.5 is the above mixture after CP treatment). The results are as follows. Figure 3 Studies have shown that the higher the ZS concentration, the stronger the foam plasticity. Combined treatment with deamidation and glycosylation based on CP can further improve the plasticity and room temperature stability of the foam.

[0051] (2) Plant-based protein foam was prepared according to the method in Example 1. In step 6, vacuum rotary evaporation was performed: the composite liquid was vacuum rotary evaporated in a water bath at 50°C for 30 min to remove ethanol, resulting in aqueous dispersions of 0.5%, 1%, 2%, and 3% (w / v) zein and steviol glycosides, respectively. The water migration of the zein and steviol glycoside mixture at different concentrations in the CP-treated foam was then investigated: the foam was frozen at -18°C and placed in centrifuge tubes, which were then placed in 25 mm NMR tubes. Low-field NMR imaging was used for measurement. The SE sequence was selected, with a field of view of 100 mm × 100 mm, an echo time of 20 ms, a response time of 500 ms, and 4 scans. The obtained images were color-processed using the built-in pseudo-color software. The results are as follows: Figure 4 Studies have shown that the higher the ZS concentration, the slower the water migration in the foam and the more uniform the water distribution. Samples treated with CP-based deamidation and glycosylation showed the best water storage capacity at high concentrations.

[0052] In summary, the protein foam texture function in this invention is obtained by treating a mixture of zein and steviol glycosides with CP, meaning that the above steps are indispensable for the protein foam texture function.

[0053] This invention can be summarized in other specific forms that do not depart from the spirit or essential features of the invention. Therefore, in all respects, the above embodiments of the invention should be considered illustrative only and not limiting. The claims define the scope of the invention, while the foregoing description does not. Therefore, any changes within the meaning and scope equivalent to the claims of this invention should be considered included in the claims.

Claims

1. A method for preparing a plastic plant-based Pickering protein foam that can be stored at room temperature and is freeze-thaw stable, characterized in that: The steps include: (1) Sample dissolution: Zeatin and steviol glycosides were dissolved in 0.4M tartaric acid solution with 70% ethanol as medium, respectively, with a concentration of 90 mg / mL, to obtain sample solutions of zeatin and steviol glycosides. (2) Sample solution mixing and pretreatment: The zein solution and the steviol glycoside solution were placed in a water bath at 60°C for 20 min, and then mixed at a ratio of 1:1 v / v; (3) Sufficient hydration: The mixture of zein and steviol glycoside was placed in a water bath at 60°C for 10 min, and then placed at 4°C for 12 h; (4) Low temperature plasma treatment: After sufficient hydration, the mixture was subjected to deamidation and glycosylation combined treatment at a low temperature plasma treatment power of 80 W for 12 min to obtain a composite solution; (5) Antisolvent precipitation: The composite solution was slowly dripped into twice its volume of deionized water and mixed thoroughly to obtain a composite solution; (6) Vacuum rotary evaporation: The above composite liquid was vacuum rotary evaporated in a water bath at 50°C to remove ethanol until an aqueous dispersion with a final concentration of 3% w / v for both zein and steviol glycoside was obtained; (7) Homogeneous shear foaming: The aqueous dispersion was stirred to foam to obtain plant-based Pickering protein foam.

2. The preparation method according to claim 1, characterized in that: In step (7), the foaming operation is performed at a shear rate of 15000 r / min for 5 minutes.

3. A method for preparing a plastic capillary plant-based protein foam that can be stored at room temperature and is freeze-thaw stable, characterized in that: The steps include: (1) Sample dissolution: Zeatin and steviol glycosides were dissolved in 0.4M tartaric acid solution with 70% ethanol as medium, respectively, with a concentration of 90 mg / mL, to obtain sample solutions of zeatin and steviol glycosides. (2) Sample solution mixing and pretreatment: The zein solution and steviol glycoside solution were placed in a water bath at 60℃ for 20 min, and then mixed at a ratio of 1:1 v / v; (3) Sufficient hydration: The mixture of zein and steviol glycoside was placed in a water bath at 60℃ for 10 min, and then placed at 4℃ for 12 h; (4) Low temperature plasma treatment: After sufficient hydration, the mixture was subjected to deamidation and glycosylation combined treatment at a low temperature plasma treatment power of 80 W for 12 min to obtain a composite solution; (5) Antisolvent precipitation: The composite solution was slowly added dropwise to twice its volume of deionized water and mixed thoroughly to obtain a composite solution; (6) Vacuum rotary evaporation: The above composite liquid was vacuum rotary evaporated in a water bath at 50℃ to remove ethanol until an aqueous dispersion of zein and steviol glycoside with a final concentration of 3% w / v was obtained; (7) Mixed monoglycerides: 0.5-1% v / v commercial liquid monoglyceride TYPE was added to the aqueous dispersion. SF, and after shaking, in a 60°C water bath for 15 min to obtain capillary suspension; (8) Homogenized shear foaming: the capillary suspension is stirred to foam to obtain capillary protein foam.

4. The preparation method according to claim 3, characterized in that: In step (7), the addition ratio of liquid monoglyceride is 1% v / v.

5. The preparation method according to claim 4, characterized in that: In step (8), the foaming operation is performed at a shear rate of 15000 r / min for 5 minutes.

6. The application of a plastic plant-based pickering protein foam, which is room temperature storable and freeze-thaw stable, according to any one of claims 1-2, in the preparation of spreads.

7. The application of a plastic plant-based capillary protein foam that is room temperature storable and freeze-thaw stable according to any one of claims 3-5 in the preparation of milk foam.

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