Preparation method and application of protein fiber oil gel

Abstract

The present invention belongs to the fields of food engineering and biomacromolecule materials, specifically to methods for preparing and applying protein fiber-based oleogels. The oleogels are prepared using a complex of barley alcohol-soluble proteins with different protein fibers and xanthan gum. The resulting oleogels exhibit high oil retention, a high storage modulus, good thixotropic resilience, and excellent temperature and thermodynamic stability. Furthermore, different types of oleogels can be adapted for different processing scenarios, finding widespread application in the food, pharmaceutical, and cosmetic sectors.

Description

Technical Field

[0001] The invention belongs to the fields of polymer material technology and food science and technology, and particularly relates to a preparation method and application of protein fiber oil gel. Background Art

[0002] Solid oils and fats are widely used in food processing because they can impart flavor, texture, and mouthfeel to foods. Traditional solid oils and fats are primarily based on refined animal fats or partially hydrogenated vegetable oils. However, these solid oils contain high levels of saturated fatty acids, especially hydrogenated vegetable oils, which contain a certain amount of trans fatty acids. Excessive intake of these oils and fats can increase the risk of cardiovascular and cerebrovascular diseases.

[0003] Oleogels are effective fat substitutes that transform liquid oils into a solid form by forming a three-dimensional network structure through a gelling agent. Oleogels can be prepared using small molecule gelling agents (such as beeswax and glyceryl monostearate) by direct heating and mixing followed by cooling. However, the safety of these gelling agents is controversial, and the heating process can cause oil degradation, limiting their widespread application. Biomacromolecules (such as proteins and polysaccharides) are widely accepted for their biocompatibility, safety, and nontoxicity, and can be used to prepare oleogels via indirect methods. However, oleogels prepared from single proteins or polysaccharides suffer from uneven texture, poor structural stability, and low oil-binding capacity, limiting their practical application. Therefore, a protein fiber-hordein-xanthan gum composite gelling agent was used to prepare oleogels, resulting in a uniform texture, stable structure, and high oil-binding capacity.

[0004] Solid oils commonly used in modern processing often contain high levels of saturated fatty acids and trans fats, and consuming large amounts can increase the risk of cardiovascular and cerebrovascular diseases. Oleogels are an effective alternative. However, small molecule gels are limited in their widespread use in food processing due to safety concerns and the potential degradation of oil quality caused by the heating preparation process. Oleogels prepared from single biomacromolecules (such as proteins and polysaccharides) still have deficiencies in texture, structural stability, and oil-holding capacity. Therefore, the present invention uses a composite biomacromolecule (protein fiber-hordein-xanthan gum) as an oleogel. The resulting oleogel has improved texture, stability, and oil-holding capacity, showing promising processing and application prospects. Summary of the Invention

[0005] In order to overcome the above-mentioned defects of the prior art, the present invention provides the following technical solutions, specifically:

[0006] The first aspect of the present invention is to provide a method for preparing an oil gel based on prolamin, the method comprising the following steps:

[0007] 1) Cereal prolamin extraction: Shelled cereal kernels were ground into powder using a high-speed grinder. After defatting, washing with water, and washing with salt, the protein was extracted using 75% ethanol. The extract was freeze-dried to obtain cereal prolamin powder.

[0008] 2) Fiber preparation: Prepare the protein aqueous solution with deionized water, heat under acidic conditions, and cool to obtain the protein fiber stock solution;

[0009] 3) Preparation of oleogel: The oleogel was prepared using an emulsion template method. The cereal prolamin obtained in step 1) was dissolved in 75% ethanol to prepare a cereal prolamin solution. The cereal prolamin solution was then added to the protein fiber solution prepared from the protein fiber stock solution prepared in step 2) under stirring. Xanthan gum powder was then added to the above solutions.

[0010] 4) Add an equal volume of vegetable oil to prepare an oil-in-water emulsion;

[0011] 5) The obtained emulsion is freeze-dried to obtain the corresponding oil gel.

[0012] Furthermore, the cereals in step 1) include but are not limited to barley, oats, wheat, rye, and corn; preferably barley and oats; most preferably barley.

[0013] Furthermore, the protein described in step 2) includes but is not limited to whey protein isolate, egg white protein, soy protein isolate, and pea protein isolate.

[0014] Furthermore, the concentration of the cereal alcohol-soluble protein solution in step 3) is 5-15 mg / mL, preferably 8-12 mg / mL, and most preferably 10 mg / mL.

[0015] Furthermore, the concentration of the protein fiber solution in step 3) is 5-15 mg / mL, preferably 8-12 mg / mL, and most preferably 10 mg / mL.

[0016] Furthermore, the volume ratio of the cereal alcohol-soluble protein solution to the protein fiber solution in step 3) is 1:1.5-3, preferably 1:1.8-2.5, and most preferably 1:2.

[0017] Furthermore, the stirring speed in step 3) is 300-800 rpm, preferably 400-600 rpm, and most preferably 500 rpm.

[0018] Furthermore, in step 3), the final concentration of xanthan gum is 1-4 mg / mL, preferably 2-3 mg / mL, and most preferably 2.5 mg / mL.

[0019] Furthermore, in step 4), vegetable oils are added, including but not limited to soybean oil, corn oil, and peanut oil, preferably soybean oil.

[0020] Furthermore, in step 4), the volume of the vegetable oil added is 0.8 to 1.2 times that of the solution obtained in step 3), preferably the same volume, to obtain an oil-in-water emulsion with an oil phase volume fraction of 50%.

[0021] The second aspect of the present invention is to provide an oil gel prepared by the method described in the first aspect.

[0022] The third aspect of the present invention is to provide the use of the oil gel described in the second aspect in food processing.

[0023] Furthermore, the applications include but are not limited to being used as a food ingredient or processing aid, as a carrier matrix, and as a substitute for trans fatty acids.

[0024] The fourth aspect of the present invention is to provide the use of the oil gel described in the second aspect in the pharmaceutical field.

[0025] Furthermore, the applications include but are not limited to being used as a drug carrier and as a nutritional supplement.

[0026] The fifth aspect of the present invention is to provide the use of the oil gel described in the second aspect in the field of cosmetics.

[0027] Furthermore, the applications include but are not limited to bases for sunscreens and skin care products.

[0028] The beneficial effects of the present invention include:

[0029] 1) The oil gel obtained by the method of the present invention has a smooth surface, soft texture, good adhesiveness, does not flow after the container is inverted, and can maintain a certain shape independently.

[0030] 2) All oil gels have high oil holding capacity.

[0031] 3) The oil gels all have a high storage modulus (G'), are elastic and have good thixotropic resilience. Within the range of 25-80°C, G'>G", still exhibit solid-like properties, and have good temperature stability.

[0032] 4) Oil gel has good viscosity and elasticity, and different types of oil gel can be suitable for different processing scenarios.

[0033] 5) The oleogel has a thermodynamic stability similar to that of soybean oil and is suitable for daily cooking. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 the hydrophobicity of tropin and its corresponding fibers;

[0035] Figure 2 Transmission electron microscopy of protein fibers (A), fiber-hordein complex (B), hordein, xanthan gum and their complex (C), and fiber-xanthan gum complex (D);

[0036] Figure 3 Oil gel appearance (A, B, C) and oil holding capacity (D);

[0037] Figure 4 Oil gel strain sweep (A), frequency sweep (B), viscosity sweep (C), thixotropy test (D), and temperature sweep (E);

[0038] Figure 5 DSC curves of oil gel. Heating (A) and cooling (B). DETAILED DESCRIPTION

[0039] The following is a further description of the concept of the present invention and the technical effects produced in conjunction with specific embodiments, so as to fully understand the purpose, features and effects of the present invention. The methods described are all conventional methods unless otherwise specified. The materials described can be obtained from public commercial channels unless otherwise specified. The illustrative embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute undue limitations of the present invention. It should be noted that, unless there is a conflict, the embodiments of the present invention and the features in the embodiments can be combined with each other.

[0040] Example 1 Preparation and property identification of protein fiber oil gel

[0041] 1. Protein fiber preparation

[0042] 1) Hordein Extraction: Hulled barley kernels were ground into powder using a high-speed grinder. The barley flour was then soaked in n-hexane at a mass ratio of 1:5 at room temperature for 1 h. The precipitate was centrifuged at 4000 rpm for 5 min and washed sequentially with ultrapure water and 0.1 mol / L sodium chloride solution at a mass ratio of 1:5. The precipitate was then centrifuged under the same conditions as above. The precipitate was then added with 75% ethanol at a mass ratio of 1:10, and protein extraction was performed at room temperature for 2 h under magnetic stirring. The supernatant was centrifuged at 4000 rpm for 5 min, and the ethanol was evaporated by rotary evaporation at 45°C. The lyophilized protein powder was obtained by freeze-drying at -80°C for 48 h.

[0043] 2) Preparation of fibers: whey protein isolate fiber (WPIF) and ovalbumin fiber (OVAF): whey protein isolate (WPI) powder and ovalbumin (OVA) powder were dissolved in deionized water to prepare 10 mg / mL solutions, which were fully hydrated at 4°C overnight. The pH was then adjusted to 2.0, and the solutions were heated in a water bath at 85°C for 24 h. The solutions were then immediately cooled in an ice-water bath to form WPIF and OVAF stock solutions, which were stored at 4°C.

[0044] Soy protein isolate fiber (SPIF): Dissolve soy protein isolate powder (SPI) in deionized water to prepare a 10 mg / mL solution. Incubate at 4°C overnight for full hydration. Then adjust the pH to 2.0 and add NaCl to adjust the ionic strength to 0.1 M. Heat in a water bath at 85°C for 8 h and incubate at room temperature for 3 days to form a SPIF stock solution, which is stored at 4°C.

[0045] Pea protein fiber isolate (PPIF): Dissolve pea protein isolate (PPI) in deionized water to prepare a 40 mg / mL solution, incubate at 4°C overnight for full hydration, centrifuge at 4000 rpm for 5 min, collect the supernatant (concentration approximately 16 mg / mL), adjust the pH to 2.0, heat in a water bath at 85°C for 24 h, and immediately cool in an ice-water bath to form a PPIF stock solution, which is stored at 4°C.

[0046] 3) Oleogel Preparation: Oleogels were prepared using an emulsion template method. A 10 mg / mL hordein solution dissolved in 75% aqueous ethanol was added to 10 mg / mL solutions of the aforementioned WPIF, OVAF, SPIF, and PPIF at a volume ratio of 1:2, stirring at 500 rpm. Xanthan gum powder was then added to each of the solutions to a final xanthan gum concentration of 2.5 mg / mL. An equal volume of soybean oil was then added and homogenized using a high-speed homogenizer (PhD Technology LLC, USA) at 9000 rpm for 40 s to obtain an oil-in-water emulsion with an oil phase volume fraction of 50%. The four emulsions were lyophilized at -80°C for 48 h to obtain the corresponding oleogels. The WPIF-hordein, OVAF-hordein, SPIF-hordein, and PPIF-hordein complexes were designated WH, OH, SH, and PH, respectively. The complexes of WPIF-hordein-xanthan gum, OVAF-hordein-xanthan gum, SPIF-hordein-xanthan gum, and PPIF-hordein-xanthan gum were named WHX, OHX, SHX, and PHX, respectively. Furthermore, the emulsions prepared from WHX, OHX, SHX, and PHX were labeled WHXE, OHXE, SHXE, and PHXE, respectively, and the corresponding oleogels were named WHXO, OHXO, SHXO, and PHXO, respectively.

[0047] 2. Measure the surface hydrophobicity (H0) of the original protein and its corresponding fiber.

[0048] 1) Prepare a serial dilution of the sample from 0.02 to 0.10 mg / mL using deionized water (pH 3.0).

[0049] 2) Subsequently, each sample solution was mixed with 10 μL of ANS (1-anilino-8-naphthalenesulfonate) solution (8 mmol L -1 , dissolved in 10 mM PBS) and mixed.

[0050] 3) After incubation in the dark for 10 minutes, the fluorescence intensity of the sample was measured at an excitation wavelength of 390 nm and an emission wavelength of 470 nm using a fluorescence spectrophotometer (Cary Eclipse, Agilent Technologies Inc, USA). The slope of the fluorescence intensity vs. concentration is represented by H0.

[0051] like Figure 1 As shown, unfibrillated protein raw materials are mixtures of extracted and purified materials with varying hydrophobicities. WPI and OVA are animal proteins, originally found in polar aqueous environments (whey or egg white), and have relatively low hydrophobicity. SPI, containing 40-50% 11S globulin, has a higher hydrophobicity. PPI, comprising approximately 40% soluble protein, has the lowest hydrophobicity. The hydrophobicity of various protein raw materials increases after fibrillation, likely because the fibrillation process unfolds and decomposes the proteins, reorganizing them into a more hydrophobic β-pleated zipper-like structure. Based on their hydrophobicity, fibers can be categorized into three groups: SPIF (high hydrophobicity), WPIF and OVAF (intermediate hydrophobicity), and PPIF (low hydrophobicity).

[0052] 3. Morphology of different fibers and their composites

[0053] The morphology of the fibers and their composites was characterized using a transmission electron microscope (JEM 1200EX, JEOL, Japan) at 100 kV. 10 μL of the diluted sample was dropped onto a copper grid and allowed to stand for 10 minutes. The sample was then washed with deionized water and negatively stained with uranyl acetate solution. Excess solution was removed with filter paper before observation.

[0054] Figure 2 Figure A shows the morphologies of WPIF, OVAF, SPIF, and PPIF, which are respectively long strips (diameter less than 10 nm, length up to micrometer level), short rods (diameter less than 10 nm, length less than 200 nm), beads (diameter up to tens of nanometers, length up to micrometer level), and worms (diameter less than 10 nm, length greater than 200 nm). Figure 2 C shows the morphology of hordein, whose particle size distribution is uneven, with an average value of about 200 nm. Figure 2Figure B shows the binding of different protein fibrils to hordein. The addition of hordein leads to the formation of a cross-linked fibril network, with granular structures located at the cross-links (indicated by red arrows). This phenomenon is likely due to the spontaneous binding of hydrophobic groups of the protein molecules with those of the fibrils when introduced into a highly polar environment. OVAF is softer and shorter than WPIF, forming a denser network when cross-linked with hordein. However, with SPIF, hordein tends to coat the SPIF surface, inhibiting cross-linking and extension of the network. This is likely due to the high hydrophobicity of SPIF providing more binding sites for hordein. In contrast, PPIF is long and flexible, tending to self-entangle (indicated by blue circles), and hordein also tends to self-aggregate into larger particles (indicated by red circles).

[0055] To explore the combination of xanthan gum with other ingredients, we observed the morphologies of xanthan gum, fiber-xanthan gum, and hordein-xanthan gum. Figure 2 As shown in C, single xanthan gum exists as spherical nanoparticles (diameter about 20 nm) and filamentous structures. The shape and size of the hordein-xanthan gum complex are similar to those of hordein, and xanthan gum is encapsulated on the surface of hordein in the form of nanoparticles. Figure 2 As shown in Figure D, the addition of xanthan gum did not change the original shapes of WPIF, OVAF, and SPIF, but instead attached to the fiber surface in the form of small particles. In contrast, PPIF tended to self-entangle and be coated by xanthan gum nanoparticles.

[0056] 4. Appearance and Oil Holding Capacity (OBC) of Oil Gel

[0057] The appearance of the oleogel was photographed with a digital camera. The OBC was determined by centrifugation: 1.0 g of oleogel was placed in a 1.5 mL test tube and centrifuged at 4000 × g at 25°C for 20 minutes. The tube was then inverted on filter paper for 10 minutes to remove free oil. The OBC was calculated using the following formula:

[0058] OBC (%) = m / m0 × 100 (1)

[0059] Where m is the mass of the residual oleogel after centrifugation, and m0 is the mass of the initial oleogel.

[0060] Figure 3 A, B, and C show the appearance of the oil gel. The oil gels formed by the four fiber composites all have good adhesiveness ( Figure 3 A), will not flow after inverting the container ( Figure 3 B), can maintain a certain shape autonomously ( Figure 3 C). Figure 3D shows the oil holding capacity of the four oil gels. All four oil gels exhibit high oil holding capacity (>80%), and OHXO has the highest oil holding capacity, while the oil holding capacity of WHXO, PHXO, and SHXO decreases in turn.

[0061] 5. Rheological properties of oil gel

[0062] The rheological properties of the oleogels were determined using a rotational rheometer (Discovery HR-2, TA Instruments, UK). All tests were performed using parallel steel plates with a diameter of 40 mm and a test gap of 500 μm. Amplitude sweeps (strain: 0.01%–100%, frequency = 1 Hz) were used to determine the linear viscoelastic region (LVR). Frequency sweeps (frequency: 0.1–100 Hz, strain: 0.1%) were used to analyze the viscoelastic properties of the samples. The oscillation frequency was calculated between 0.1 and 100 s. -1 Apparent viscosity was measured across a range of shear rates. The three-interval thixotropy test (3-ITT) was used to evaluate the sample's recovery. The sample was first subjected to a low shear of 0.1 s⁻¹, followed by a high shear of 10 s⁻¹ to achieve structural failure, and finally to a low shear of 0.1 s⁻¹, with each step lasting 60 s. All rheological tests were conducted at 25°C. The temperature sweep frequency was set at 1 Hz, the strain was set at 0.1%, and the temperature range was 25°C–80°C at a sweep rate of 5°C / min.

[0063] The viscoelastic properties of the oil gel were further characterized using a rheometer, e.g. Figure 4 As shown in the figure, in the strain sweep, frequency sweep, viscosity sweep, temperature sweep and thixotropic rebound elasticity test, the storage modulus G' of the oil gel shows a uniform change trend from high to low: OHXO>WHXO>PHXO>SHXO (shown in the figure with colors from dark to light). First, the strain sweep of the oil gel is performed to determine the linear viscoelastic range. Figure 4 A, Amplitude sweeps show that the linear viscoelastic region of the samples is within the strain range of 0.01%–1%. When the strain is greater than 1%, the G' values of all oleogels begin to decrease and intersect with G", indicating that the gel structure of the oleogels is destroyed. This determines the subsequent sweep to be performed at a strain of 0.1%.

[0064] Figure 4B shows the frequency scan of different oil gel samples. The four oil gels have G'>G'' at different frequencies, indicating that all samples exhibit solid-like elastic behavior. In the entire 0.1-100 Hz range, except for SHXO, the G' values of other samples have a lower frequency dependence, which indicates that the mechanical structure of the sample gel is stronger and more stable. Among them, OHXO has the highest G' value, which may be due to its densest fiber network and the greatest strength. The fiber networks of WHXO and PHXO are relatively sparse, so their viscoelasticity is lower than that of OHXO. The higher frequency dependence of SHXO's G' value reflects the characteristics of weak cross-linking, which is closely related to the high hydrophobicity of SPIF, the long and hard fiber morphology that is not easy to cross-link, and the dispersed fiber network.

[0065] The apparent viscosity of all oleogel samples decreased with increasing shear rate ( Figure 4 C), indicating that the oleogels are pseudoplastic fluids. Viscosity is related to the molecular weight and degree of entanglement of the components in the system. OHXO has the highest apparent viscosity. While OVAF's short, soft fibers are less prone to entanglement, their uniform distribution with hordein allows for more molecular interactions, increasing the viscosity of the system. WHXO and PHXO have comparable apparent viscosities. Although PHXO's fiber network and protein distribution are relatively sparse in microstructure, when a dynamic shear force is applied to the oleogel, the long, soft, self-entangled fibers can be unfolded, interacting with surrounding fibers and hordein, resulting in viscous behavior. SHXO, on the other hand, has the lowest apparent viscosity due to its long, straight fibers, which are less prone to entanglement and have an uneven distribution.

[0066] like Figure 4 D. The thixotropy test of the oil gel was carried out. The order of the apparent viscosity of the oil gel from high to low was consistent with the viscosity scan. The oil gel was thixotropic at a low shear rate (0.1 s -1 ) remains stable, and when the shear rate increases rapidly to 10 s -1 The viscosity of all oil gel samples decreased significantly. However, when the shear rate was reduced to 0.1 s -1 Upon contact, the apparent viscosity of the oleogel immediately recovers to a certain level, demonstrating the self-recovery of the oleogel's internal structure. Furthermore, the flowing liquid oil provides a certain degree of sliding protection for the gel network, reducing further damage to the gel structure caused by external mechanical forces. This thixotropic resilience demonstrates the oleogel's suitability for complex food processing procedures.

[0067] A temperature scan was performed to understand the thermal sensitivity of the oleogel. Figure 4As shown in Figure E, as the temperature increases from 25°C to 80°C, the G' of OHXO and WHXO remains essentially unchanged, demonstrating good thermal stability. This is closely related to their dense fiber networks and protein distribution. In contrast, the G' of PHXO and SHXO decreases, indicating a certain degree of thermal sensitivity, likely due to the partial disintegration of the sparse fiber network at high temperatures. Throughout the test, G'>G" for all samples, indicating that solid-like elastic behavior still dominates.

[0068] 6. Texture characteristics of oil gel

[0069] Total texture analysis (TPA) of the oleogels was performed using a texture analyzer (TA.XT Plus C, Stable Micro System Ltd., UK) with a cylindrical probe (P / 0.5; diameter = 10 mm). The speeds before, during, and after the measurement were set to 1.0, 1.0, and 5.0 mm / s, respectively. The test temperature was set at 25°C, the trigger force was set to 3.0 g, and the compression distance was set to 4 mm. The samples were equilibrated for 24 hours before measurement, and three replicates were performed.

[0070] The TPA test was used to compare the mechanical properties of the four oil gels. Hardness is usually used to characterize the density of the three-dimensional network structure. As can be seen from Table 1, OHXO has the highest hardness, followed by WHXO, PHXO and SHXO, which is consistent with the order of their network density. OHXO also showed the highest viscosity. The viscosity of WHXO and PHXO was similar, both higher than SHXO. The trend of the viscosity of the oil gel was consistent with the trend of the rheological viscosity scan. There was no significant difference in elasticity among the four oil gels, which may be due to their similar slider structure. SHXO and PHXO have higher cohesion, which may be due to the loose blocks and fragments inside them that are easily compressed. Chewing and gummy properties are typical indicators to describe semi-solid foods. The four oil gels have different inlet characteristics.

[0071] Table 1 Texture test of oil gel

[0072]

[0073] 7. Thermal stability of oil gel

[0074] The thermal behavior of the oleogel was investigated using a differential scanning calorimeter (DSC214, NETZSCH, Germany). The sample (0.0050 g) was placed in an aluminum crucible and heated from 25°C to 150°C and then cooled to 25°C at a rate of 10°C / min. Nitrogen was used as the purge gas (40 mL / min). Soybean oil was used as a control.

[0075] The DSC curve can reflect the physical / chemical reactions of the oil gel during the heating / cooling process. Figure 5 As shown in Figures A and B, soybean oil exhibits no endothermic or exothermic peaks throughout the entire heating and cooling curves, indicating its stability between 40°C and 150°C. The oleogel curve is similar to that of soybean oil, with only slight fluctuations, likely due to internal protein or polysaccharide denaturation. However, the oil coating of the protein / polysaccharide provides some structural protection, significantly minimizing temperature-induced denaturation. The oleogel's stability at typical cooking temperatures (25°C to 150°C) demonstrates its significant potential for application in food processing.

[0076] The embodiments described above are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, other embodiments obtained by those skilled in the art without creative work shall fall within the scope of protection of the present invention.

Claims

1. A method for preparing an oil gel based on alcohol-soluble protein, characterized in that: The method comprises the following steps: 1) Cereal prolamin extraction: Shelled cereal kernels were ground into powder using a high-speed grinder. After defatting, washing with water, and washing with salt, the protein was extracted using 75% ethanol. The extract was freeze-dried to obtain cereal prolamin powder. 2) Preparation of protein fibers: Prepare a protein aqueous solution with deionized water, heat it under acidic conditions, and cool it to obtain a protein fiber stock solution; 3) preparing an oleogel using an emulsion template method: dissolving the cereal prolamin powder prepared in step 1) in a 75% ethanol aqueous solution to prepare a cereal prolamin solution, which was then added to the protein fiber stock solution prepared in step 2) under stirring, and then adding xanthan gum powder to the above solution; 4) adding 0.8 to 1.2 times the volume of the solution obtained in step 3) of vegetable oil to prepare an oil-in-water emulsion; 5) freeze-drying the oil-in-water emulsion obtained in step 4) to obtain an oil gel; Wherein, the cereal in step 1) is barley; the protein in step 2) is ovalbumin; the concentration of the cereal alcohol-soluble protein solution in step 3) is 5-15 mg / mL, and the concentration of the protein fiber solution is 5-15 mg / mL; The volume ratio of the cereal alcohol-soluble protein solution to the protein fiber solution in step 3) is 1:1.5-3; the final concentration of xanthan gum in step 3) is 1-4 mg / mL.

2. The method according to claim 1, characterized in that In step 4), vegetable oil including soybean oil, corn oil or peanut oil is added, and the volume of the added vegetable oil is 0.8 to 1.2 times that of the solution obtained in step 3).

3. The oleogel prepared by the method according to claim 1 or 2.

4. Use of the oil gel according to claim 3 in the fields of food processing, drug preparation and cosmetics.

5. The use according to claim 4, characterized in that The applications include as a food ingredient or processing aid, as a carrier matrix, as a nutritional supplement, and as a matrix for sunscreens.

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