Selenium-rich oyster mushroom mycelium protein Pickering emulsion gel, method, 3D printing material and product

Abstract

The invention provides selenium-rich oyster mushroom hypha protein Pickering emulsion gel, a method, a 3D printing material and a product, the raw materials comprise, by mass, 20-70% of a water phase and 30-80% of an oil phase, and the water phase is a mixed solution of selenium-rich oyster mushroom hypha protein and xanthan gum. The selenium-rich oyster mushroom hypha protein is used as a fungal protein resource for replacing animal protein, the application value of oyster mushrooms in food processing is improved, and then the 3D printing food with the selenium supplementing function is developed.

Description

Technical Field

[0001] The invention belongs to the field of food processing technology and biotechnology, and specifically relates to a selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel, a method, a 3D printing material and a product. Background Art

[0002] As a high-quality biological material, Pleurotus ostreatus mycelium has the characteristics of rapid growth. Under suitable culture conditions, the mycelium can proliferate rapidly. Its growth conditions are simple and the production cost is low, which is very suitable for factory and large-scale production. At the same time, Pleurotus ostreatus mycelium can efficiently accumulate protein and form a large amount of biomass in a short time, providing rich and high-quality raw materials for fields such as food and medicine.

[0003] Compared with ordinary mycelium, selenium-enriched oyster mushroom mycelium has unique nutritional value and functional characteristics. The selenium rich in its protein exists in the form of organic selenium. Compared with inorganic selenium, organic selenium has higher bioavailability and safety, which not only reduces the risk of toxicity, but also improves the absorption efficiency of the human body. Selenium-enriched mycelium protein can significantly improve the stability of selenium and provide the body with a long-lasting and stable selenium supplement. In addition, selenium-enriched mycelium has high production efficiency and is easy to achieve large-scale production, which expands its application potential in the development of functional foods.

[0004] Functional gel foods based on Pickering emulsions are constructed using 3D printing technology, showing broad application prospects in the fields of cake decorating, biscuit decoration and creative ice cream molding. This technology effectively solves the shortcomings of traditional manual decorating, which is low in efficiency and easily limited by the skill level of decorators. From a functional perspective, compared with functional foods with fat-soluble active ingredients, selenium-rich foods have the advantages of high absorption rate, good safety, strong stability and suitability for long-term consumption. As an essential trace element for the human body, selenium can not only enhance immunity and antioxidant capacity, but also effectively prevent a variety of diseases. In contrast, although fat-soluble active ingredients such as curcumin and quercetin have short-term effects in anti-inflammatory and antioxidant aspects, their absorption rate is low and their stability is poor, making them unsuitable for long-term dependence. However, it is difficult to completely stabilize the structure of Pickering emulsion gels by relying solely on selenium-rich oyster mushroom mycelial protein. Summary of the invention

[0005] In order to solve the problems existing in the prior art, the present invention provides a selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel, method, 3D printing material and product. By optimizing the mycelium fermentation conditions, the yield of selenium-enriched Pleurotus ostreatus mycelial protein is increased, and a stable emulsion gel is further prepared, so that the protein becomes a fungal protein resource to replace animal protein, thereby enhancing the application value of Pleurotus ostreatus in food processing, and further developing 3D printed food with selenium supplementation function.

[0006] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a selenium-rich Pleurotus ostreatus mycelium protein Pickering emulsion gel, wherein the raw materials include 20% to 70% of an aqueous phase and 30% to 80% of an oil phase, by mass fraction, wherein the aqueous phase is a mixed solution of selenium-rich Pleurotus ostreatus mycelium protein and xanthan gum.

[0007] Furthermore, based on mass fraction, the aqueous phase includes 3% to 11% of selenium-enriched Pleurotus ostreatus mycelial protein, 1% to 2% of xanthan gum, and the remainder is water.

[0008] Furthermore, the fermentation conditions of selenium-enriched mycelium of Pleurotus ostreatus are as follows: selenium concentration in liquid culture medium is 1 mg / L~10 mg / L, temperature is 22 ℃~30 ℃, pH value is 6.0~7.0, and shaking speed is 150 rpm~210 rpm.

[0009] Furthermore, the oyster mushroom is red oyster mushroom.

[0010] Furthermore, the oil phase is vegetable oil.

[0011] The present invention also provides a method for preparing a selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel, the specific steps of which are as follows: Adding selenium-rich oyster mushroom mycelium protein powder into water, adding xanthan gum powder, heating in a water bath to dissolve, and obtaining a mixed solution of selenium-rich oyster mushroom mycelium protein and xanthan gum; The oil phase is added to the mixed solution of selenium-enriched Pleurotus ostreatus mycelial protein and xanthan gum, and the mixture is homogenized and emulsified to obtain the selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel.

[0012] The present invention also provides a 3D printing product, which uses the above-mentioned selenium-rich Pleurotus ostreatus mycelial protein Pickering emulsion gel as a printing material, and the printed product is used for decorating flowers, cake decoration, and ice cream making.

[0013] Furthermore, the 3D printing processing parameters are: filling density 100%, printing material diameter 1.2 mm, and printing speed 20 mm / s.

[0014] The present invention also provides a 3D printing material, wherein the 3D printing material is the above-mentioned selenium-rich Pleurotus ostreatus mycelial protein Pickering emulsion gel.

[0015] Compared with the prior art, the present invention has at least the following beneficial effects: The present invention provides a selenium-enriched oyster mushroom mycelium protein Pickering emulsion gel, and the oyster mushroom mycelium used has the advantages of rapid growth and low-cost cultivation, so that the production of selenium-enriched oyster mushroom mycelium protein is more environmentally friendly and sustainable. This helps to reduce the burden on the environment and provide a sustainable protein source. The organic selenium structure in the selenium-enriched oyster mushroom mycelium protein is used to enable the selenium element to be more efficiently absorbed by the human body, which helps to maintain the balance of selenium in the body, improve immunity, and resist oxidative stress. In addition to the selenium element, the selenium-enriched oyster mushroom mycelium protein is also rich in antioxidant components, which helps to reduce oxidative stress and inflammatory reactions in the body, thereby protecting cells and tissues from damage. Xanthan gum, by virtue of its excellent thickening performance, shear thinning characteristics and stability under acid-base conditions, can produce a synergistic effect with the selenium-enriched mycelium protein, jointly construct a stable Pickering emulsion gel, and improve the texture and functional performance of food. The Pickering emulsion gel of the present invention not only has a stable texture, but also can be used as a carrier of functional food for the development of various food products with specific health benefits. Due to its stable texture and easy shaping characteristics, this emulsion gel can be widely used in food creative fields such as cake decorating and biscuit decoration, providing more innovative possibilities for the food industry.

[0016] The present invention can ensure the stability and quality of the selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel by optimizing the preparation process, thereby improving production efficiency. The optimized process can also reduce production costs, making the functional food more economical and more easily accepted by consumers. The preparation method is relatively simple, easy to operate, and suitable for widespread application in industrial production. By simplifying the preparation steps, the requirements for technicians can be reduced, so that more companies can participate in the production of the functional food.

[0017] The selenium-rich Pleurotus ostreatus mycelial protein Pickering emulsion gel is used as a 3D printing material. This 3D printing material can not only be used in the food industry, but also in other fields, such as medicine and art, providing more innovative possibilities for these fields. With the continuous development of 3D printing technology, the application of this material will promote the technological progress and innovative development of related industries. Through the application of 3D printing technology, the added value of products can be greatly improved, bringing more economic and social benefits to enterprises.

[0018] It can be customized according to the needs of consumers. The selenium-rich oyster mushroom mycelium protein Pickering emulsion gel is used for 3D printing, such as shape, color, taste, etc., making this functional food more in line with the personalized needs of consumers. 3D printing technology can greatly improve production efficiency, reduce manual operations, and reduce production costs. 3D printing technology can greatly improve production efficiency, reduce manual operations, and reduce production costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The graph shows the change of gel strength with xanthan gum concentration of the selenium-enriched Pleurotus ostreatus mycelium protein Pickering emulsion gel of the present invention (pH value is 7, protein concentration is 9%, xanthan gum contents are 0, 0.5%, 1.0%, 1.5% and 2.0% respectively).

[0020] Figure 2 The graph is a rheological property graph of the selenium-enriched Pleurotus ostreatus mycelium protein Pickering emulsion gel of the present invention (pH value is 7, protein concentration is 9%, and xanthan gum contents are 0, 0.5%, 1.0%, 1.5% and 2.0%, respectively); wherein a is a curve graph of G′ and G″ varying with stress, and b is a graph of yield stress varying with xanthan gum concentration.

[0021] Figure 3 The graph is a variation curve of viscosity of the selenium-enriched Pleurotus ostreatus mycelium protein Pickering emulsion gel of the present invention (pH value is 7, protein concentration is 9%, xanthan gum content is 0, 0.5%, 1.0%, 1.5% and 2.0% respectively) with shear rate.

[0022] Figure 4 The viscoelastic properties of the selenium-enriched Pleurotus ostreatus mycelium protein Pickering emulsion gel of the present invention (pH value is 7, protein concentration is 9%, xanthan gum content is 0, 0.5%, 1.0%, 1.5% and 2.0%, respectively); wherein a is a curve diagram of the change of elastic modulus with angular velocity, and b is a curve diagram of the change of viscosity modulus with angular velocity.

[0023] Figure 5 The selenium-enriched Pleurotus ostreatus mycelium protein Pickering emulsion gel of the present invention (pH value is 7, protein concentration is 9%, xanthan gum content is 0, 0.5%, 1.0%, 1.5% and 2.0% respectively) is used as raw material, and the 3D printing effect diagram is shown; wherein a is a hollow cylinder, b is the width and height, and c is other patterns. DETAILED DESCRIPTION

[0024] The technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] In the present invention, unless otherwise specified, all the embodiments and preferred implementation methods mentioned herein can be combined with each other to form a new technical solution.

[0026] In the present invention, unless otherwise specified, all technical features and preferred features mentioned herein can be combined with each other to form a new technical solution.

[0027] In the present invention, unless otherwise specified, percentage (%) or part refers to the weight percentage or weight part relative to the composition.

[0028] In the present invention, unless otherwise specified, the components or preferred components involved can be combined with each other to form a new technical solution.

[0029] In the present invention, unless otherwise specified, the numerical range "a-b" represents an abbreviation of any real number combination between a and b, where a and b are real numbers. For example, the numerical range "6-22" represents that all real numbers between "6-22" are listed in this document, and "6-22" is just an abbreviation of these numerical combinations.

[0030] The “range” disclosed in the present invention is in the form of a lower limit and an upper limit, which can be one or more lower limits, and one or more upper limits, respectively.

[0031] In the present invention, the term "and / or" used herein refers to any combination and all possible combinations of one or more of the associated listed items, and includes these combinations.

[0032] In the present invention, unless otherwise specified, each reaction or operation step can be carried out sequentially or in accordance with the sequence. Preferably, the reaction method herein is carried out sequentially.

[0033] Unless otherwise specified, the professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any method or material similar or equivalent to the described content may also be applied to the present invention.

[0034] The present invention provides an efficient and safe source of selenium. The organic selenium in the selenium-enriched mycelial protein has a higher bioavailability than inorganic selenium, can be more efficiently absorbed by the human body, and reduces the risk of selenium toxicity, which helps to provide a stable and lasting selenium supplement for the body. The selenium-enriched mycelial protein of Pleurotus ostreatus is rich in antioxidant ingredients, which helps to enhance immune function and antioxidant capacity. Compared with traditional fat-soluble active ingredients such as curcumin and quercetin, the selenium component of the selenium-enriched mycelial protein is more easily absorbed by the human body, and has higher stability, which is suitable for long-term consumption, and provides consumers with a healthier anti-inflammatory and antioxidant choice. Based on the above content, the present invention provides a selenium-enriched mycelial protein Pickering emulsion gel, which, by mass fraction, comprises 20% to 70% of an aqueous phase and 30% to 80% of an oil phase, and the aqueous phase is a mixed solution of selenium-enriched mycelial protein of Pleurotus ostreatus and xanthan gum.

[0035] Calculated by mass fraction, the aqueous phase includes 3% to 11% of selenium-enriched Pleurotus ostreatus mycelial protein, 1% to 2% of xanthan gum, and the remainder is water; preferably, the oil phase is vegetable oil.

[0036] The preparation steps of a selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel are as follows: 1. Preparation of selenium-enriched oyster mushroom mycelial protein (1) Mycelial fermentation: Na2SeO3 was added to the liquid culture medium and inoculated with Pleurotus ostreatus strains. After optimizing the fermentation conditions, the culture was carried out for 7 days to obtain selenium-enriched mycelium. The fermentation conditions were as follows: selenium concentration 1 mg / L~10 mg / L, temperature 22℃~30℃, pH value 6.0~7.0, and shaking speed 150 rpm~210 rpm.

[0037] (2) Protein extraction: The selenium-rich Pleurotus ostreatus mycelium cultured in PDB medium was sieved through an 80-mesh sieve, and the protein was extracted using the traditional alkali dissolution and acid precipitation method. The selenium-rich Pleurotus ostreatus mycelium was dissolved in a sodium hydroxide solution at a solid-liquid ratio of 1:30, and the solution was extracted at a constant temperature of 70 °C for 2 h. Then, the solution was centrifuged at 8000 rpm and the supernatant was retained. The pH of the supernatant was adjusted to the isoelectric point to precipitate the protein. The selenium-rich Pleurotus ostreatus mycelium protein was then obtained by freeze drying.

[0038] 2. Preparation of selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel: Accurately weigh 3%~11% selenium-enriched Pleurotus ostreatus mycelial protein into deionized water, add 0~2.0% xanthan gum powder, and place in a water bath at 80℃ for 30 min to fully dissolve the xanthan gum to obtain a mixed solution of selenium-enriched Pleurotus ostreatus mycelial protein and xanthan gum.

[0039] Then, 30% to 80% of vegetable oil was added to the mixed solution of 20% to 70% of selenium-enriched Pleurotus ostreatus mycelial protein and xanthan gum, and the mixture was homogenized and emulsified at 15,000 r / min for 5 minutes using a homogenizer to obtain a selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel.

[0040] 3. 3D Printing At room temperature, the selenium-rich Pleurotus ostreatus mycelial protein Pickering emulsion gel was used for 3D printing, with a filling density of 100%, a printing material diameter of 1.2 mm, and a printing speed of 20 mm / s to obtain selenium-rich Pleurotus ostreatus mycelial protein 3D printed food.

[0041] The 3D printed model is a hollow cylinder.

[0042] In order to enable those skilled in the art to better understand the scheme of the present invention, the technical scheme in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention.

[0043] Example 1 A selenium-enriched Pleurotus ostreatus mycelium protein Pickering emulsion gel, wherein the raw materials include 20% of a water phase and 80% of an oil phase by mass fraction; In terms of mass fraction, the aqueous phase includes 11% of selenium-enriched Pleurotus ostreatus mycelial protein, 2% of xanthan gum, and the remainder is water; The oil phase is vegetable oil.

[0044] A method for preparing a selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel, as follows: Step 1: Preparation method of selenium-enriched oyster mushroom mycelium protein: Sodium selenite was added to the PDB liquid culture medium, and the red oyster mushroom strain was inoculated. After optimizing the fermentation conditions, the culture was carried out for 7 days to obtain selenium-rich mycelium; wherein, the fermentation conditions were: selenium concentration 5 mg / L, temperature 25 ℃, pH value 6.5, and shaker speed 150rpm. The selenium-rich oyster mushroom mycelium cultured in the PDB medium was passed through an 80-mesh sieve, and the protein was extracted by alkali dissolution and acid precipitation. The selenium-rich oyster mushroom mycelium was dissolved in a sodium hydroxide solution with a solid-liquid ratio of 1:30, and the solution was extracted at a constant temperature of 70 ℃ for 2 h. Then centrifuged at 8000rpm and the supernatant was retained. The pH of the supernatant was adjusted to the isoelectric point to precipitate the protein. Then, the selenium-rich oyster mushroom mycelium protein was obtained by freeze drying.

[0045] Step 2: Preparation of selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel Accurately weigh 11% selenium-enriched Pleurotus ostreatus mycelial protein into deionized water, add 0, 0.5%, 1%, 1.5%, and 2% xanthan gum powder respectively, and water bath at 80 ℃ for 30 min to fully dissolve the xanthan gum to obtain a mixed solution of selenium-enriched Pleurotus ostreatus mycelial protein and xanthan gum.

[0046] Then, 80% vegetable oil was added to the mixed solution of 20% selenium-enriched Pleurotus ostreatus mycelial protein and xanthan gum, and the mixture was homogenized and emulsified at 15000 r / min for 5 min using a homogenizer to obtain a selenium-enriched Pleurotus ostreatus mycelial protein emulsion gel.

[0047] Step 3: 3D printing using the selenium-rich Pleurotus ostreatus mycelial protein Pickering emulsion gel The 3D printing was performed at room temperature using a needle diameter of 1.2 mm, a printing speed of 20 mm / s, and a filling density of 100%. The 3D printed model was a hollow cylinder, and cake decorating printing was performed according to cake decorating requirements.

[0048] The performance of the selenium-enriched Pleurotus ostreatus mycelial protein emulsion gel prepared by the present invention was evaluated, and the results were as follows: The gel strength test of the selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel prepared in Example 1 was performed. Figure 1 As shown, the gel strength of the emulsion without xanthan gum was the lowest, and as the xanthan gum concentration increased from 0.5% to 2.0%, the gel strength increased from 5 g to 26.4 g.

[0049] The selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel prepared in Example 1 was tested for rheological properties. Figure 2 a shows the changing trend of storage modulus G' and loss modulus G" of XG ink samples with different concentrations under stress changes. In all ink samples that passed the stress scan, the G' value was higher than G" in the initial stage, which is a typical characteristic of a weak viscoelastic system. As the oscillating stress increases, G' gradually decreases, while G" gradually increases until the two intersect (this intersection is defined as the yield stress). Figure 2 b It can be seen that as the XG concentration increases from 0% to 2%, the yield stress increases significantly from 13.07 Pa to 83.96 Pa, indicating that higher concentration XG emulsions require greater extrusion pressure.

[0050] The selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel prepared in Example 1 was subjected to a viscosity test along with shear rate. Figure 3 As shown in the figure, the latex gels of all formulations exhibit shear thinning properties, and their viscosity increases gradually with the increase of xanthan gum content.

[0051] The selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel prepared in Example 1 was tested for viscosity and viscoelasticity. The results are shown in Figure 4 , with the increase of angular velocity, the elastic modulus (G') and viscous modulus (G") of the latex gel increased. Taking the angular velocity of 10rad / s as an example, when the xanthan gum content increased from 0% to 2.0%, the elastic modulus increased from 96.65 Pa to 286.6 Pa, and the viscous modulus increased from 13.75 Pa to 31.74 Pa. The composite modulus (G*) of the latex gel also changed with the change of xanthan gum concentration. When the xanthan gum concentration increased from 0% to 2.0%, the composite modulus (G*) also increased accordingly, from 67.05 Pa to 233.8 Pa.

[0052] like Figure 5As shown in a, without the addition of xanthan gum, the sample was in a flowing liquid state after printing and could not be printed. When the XG concentration was increased to 0.5%, structures could be printed, but these structures had rough surfaces, poor textures, and would quickly collapse due to insufficient support. When the XG concentration was 1.0%, the printed hollow cylinders were able to maintain their shape without collapse, but the structure was not stable enough to support the deposition of more layers of the emulsion (e.g. Figure 5 b and c). When the XG concentration reaches 1.5% and 2.0%, the printed cylinders show the best dimensional accuracy, the 3D structure is tight and precise, with uniform gap distribution, and the actual longitudinal height and diameter are very close to the preset target values, but the 1.5% concentration can be seen to be slightly tilted, so the 2% concentration sample is selected for other pattern printing, in order to be applied to food creative fields such as cake decorating and biscuit decoration.

[0053] Example 2 A selenium-enriched Pleurotus ostreatus mycelium protein Pickering emulsion gel, wherein the raw materials include 21% of a water phase and 79% of an oil phase by mass fraction; In terms of mass fraction, the aqueous phase includes 10% of selenium-enriched Pleurotus ostreatus mycelial protein, 1.5% of xanthan gum, and the remainder is water; The oil phase is vegetable oil.

[0054] A method for preparing a selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel, as follows: Step 1: Preparation method of selenium-enriched oyster mushroom mycelium protein: Sodium selenite was added to the PDB liquid medium, and the red oyster mushroom strain was inoculated. After optimizing the fermentation conditions, the culture was carried out for 7 days to obtain selenium-enriched mycelium; wherein, the fermentation conditions were: selenium concentration 6 mg / L, temperature 26 ℃, pH value 6.0, and shaker speed 180rpm. The selenium-enriched oyster mushroom mycelium cultured in the PDB medium was passed through an 80-mesh sieve, and the protein was extracted by the traditional alkali dissolution and acid precipitation method. The selenium-enriched oyster mushroom mycelium was dissolved in a sodium hydroxide solution with a solid-liquid ratio of 1:30, and the solution was extracted at a constant temperature of 70 ℃ for 2 h. Then, the solution was centrifuged at 8000 rpm and the supernatant was retained. The pH of the supernatant was adjusted to the isoelectric point to precipitate the protein. Then, the selenium-enriched oyster mushroom mycelium protein was obtained by freeze drying.

[0055] Step 2: Preparation of selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel Accurately weigh 10% selenium-enriched Pleurotus ostreatus mycelial protein into deionized water, add 1.5% xanthan gum powder, and place in a water bath at 80°C for 30 min to fully dissolve the xanthan gum to obtain a mixed solution of selenium-enriched Pleurotus ostreatus mycelial protein and xanthan gum.

[0056] Then, 79% vegetable oil was added to the mixed solution of 21% selenium-enriched Pleurotus ostreatus mycelial protein and xanthan gum, and the mixture was homogenized and emulsified at 15000 r / min for 5 min using a homogenizer to obtain a selenium-enriched Pleurotus ostreatus mycelial protein emulsion gel.

[0057] Step 3: 3D printing using the selenium-rich Pleurotus ostreatus mycelial protein Pickering emulsion gel The 3D printing was performed at room temperature using a needle diameter of 1.2 mm, a printing speed of 20 mm / s, and a filling density of 100%. The 3D printed model was a hollow cylinder. The cookie decoration was printed according to the cookie decoration requirements.

[0058] Example 3 A selenium-enriched oyster mushroom mycelium protein Pickering emulsion gel, wherein the raw materials include 22% of water phase and 78% of oil phase by mass fraction; In terms of mass fraction, the aqueous phase includes 9% of selenium-enriched Pleurotus ostreatus mycelial protein, 1% of xanthan gum, and the remainder is water; The oil phase is vegetable oil.

[0059] A method for preparing a selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel, as follows: Step 1: Preparation method of selenium-enriched oyster mushroom mycelium protein: Sodium selenite was added to the PDB liquid culture medium, and the red oyster mushroom strain was inoculated. After optimizing the fermentation conditions, the culture was carried out for 7 days to obtain selenium-rich mycelium; wherein, the fermentation conditions were: selenium concentration 7 mg / L, temperature 27 ℃, pH value 7.0, and shaker speed 210rpm. The selenium-rich oyster mushroom mycelium cultured in the PDB medium was sieved through an 80-mesh sieve, and the protein was extracted by the traditional alkali dissolution and acid precipitation method. The selenium-rich oyster mushroom mycelium was dissolved in a sodium hydroxide solution with a solid-liquid ratio of 1:30, and the solution was extracted at a constant temperature of 70 ℃ for 2 h. Then, the solution was centrifuged at 8000 rpm and the supernatant was retained. The supernatant was adjusted to the isoelectric point to precipitate the protein. Then, the selenium-rich oyster mushroom mycelium protein was obtained by freeze drying.

[0060] Step 2: Preparation of selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel Accurately weigh 9% selenium-enriched Pleurotus ostreatus mycelial protein into deionized water, add 1% xanthan gum powder, and water bath at 80°C for 30 min to fully dissolve the xanthan gum to obtain a mixed solution of selenium-enriched Pleurotus ostreatus mycelial protein and xanthan gum.

[0061] Then, 78% vegetable oil was added to the mixed solution of 22% selenium-enriched Pleurotus ostreatus mycelial protein and xanthan gum, and the mixture was homogenized and emulsified at 15000 r / min for 5 min using a homogenizer to obtain a selenium-enriched Pleurotus ostreatus mycelial protein emulsion gel.

[0062] Step 3: 3D printing using the selenium-rich Pleurotus ostreatus mycelial protein Pickering emulsion gel The 3D printing was performed at room temperature using a needle with a diameter of 1.2 mm, a printing speed of 20 mm / s, and a filling density of 100%. The 3D printing model was a hollow cylinder. Ice cream was printed according to the creative shaping requirements of ice cream.

[0063] Example 4 A selenium-enriched Pleurotus ostreatus mycelium protein Pickering emulsion gel, wherein the raw materials include 70% of water phase and 30% of oil phase by mass fraction; In terms of mass fraction, the aqueous phase includes 3% of selenium-enriched Pleurotus ostreatus mycelial protein, 1.5% of xanthan gum, and the remainder is water; The oil phase is vegetable oil.

[0064] A method for preparing a selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel, as follows: Step 1: Preparation method of selenium-enriched oyster mushroom mycelium protein: Sodium selenite was added to the PDB liquid culture medium, and the red oyster mushroom strain was inoculated. After optimizing the fermentation conditions, the culture was carried out for 7 days to obtain selenium-rich mycelium; wherein, the fermentation conditions were: selenium concentration 10 mg / L, temperature 30 ℃, pH value 7.0, and shaker speed 210rpm. The selenium-rich oyster mushroom mycelium cultured in the PDB medium was passed through an 80-mesh sieve, and the protein was extracted by the traditional alkali dissolution and acid precipitation method. The selenium-rich oyster mushroom mycelium was dissolved in a sodium hydroxide solution with a solid-liquid ratio of 1:30, and the solution was extracted at a constant temperature of 70 ℃ for 2 h. Then centrifuged at 8000 rpm and the supernatant was retained. The pH of the supernatant was adjusted to the isoelectric point to precipitate the protein. Then, the selenium-rich oyster mushroom mycelium protein was obtained by freeze drying.

[0065] Step 2: Preparation of selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel Accurately weigh 3% selenium-enriched Pleurotus ostreatus mycelial protein into deionized water, add 1.5% xanthan gum powder, and place in a water bath at 80°C for 30 min to fully dissolve the xanthan gum to obtain a mixed solution of selenium-enriched Pleurotus ostreatus mycelial protein and xanthan gum.

[0066] Then, 30% of vegetable oil was added to the mixed solution of 70% of selenium-enriched Pleurotus ostreatus mycelial protein and xanthan gum, and the mixture was homogenized and emulsified at 15000 r / min for 5 min using a homogenizer to obtain a selenium-enriched Pleurotus ostreatus mycelial protein emulsion gel.

[0067] Step 3: 3D printing using the selenium-rich Pleurotus ostreatus mycelial protein Pickering emulsion gel The 3D printing was performed at room temperature using a needle with a diameter of 1.2 mm, a printing speed of 20 mm / s, and a filling density of 100%. The 3D printing model was a hollow cylinder. Ice cream was printed according to the creative shaping requirements of ice cream.

[0068] The present invention provides a 3D-printed functional Pickering emulsion gel food that is stable with selenium-enriched oyster mushroom mycelium protein, which utilizes the rapid growth characteristics and low-cost cultivation advantages of oyster mushroom mycelium to enable the stable production of selenium-enriched oyster mushroom mycelium protein under large-scale conditions. In addition, the preparation method of the 3D-printed functional Pickering emulsion gel food that is stable with selenium-enriched oyster mushroom mycelium protein is suitable for the technical path of factory production, which effectively reduces the production cost and expands the application space for the functional food market. This technology provides a new solution for the efficient and precise production of functional foods, overcomes the problems of high technical requirements and low efficiency of traditional manual decoration, and can be widely used in food creative fields such as cake decoration and biscuit decoration.

[0069] The present invention aims to improve the nutritional value and function of food through the innovative application of selenium-enriched Pleurotus ostreatus mycelium protein. The Pickering emulsion gel prepared by the present invention meets the multiple requirements of functional food for nutritional value, structural stability and production efficiency.

[0070] The above description is only a preferred implementation mode of the present invention, which cannot be used to limit the protection scope of the present invention. Any changes made on the basis of the technical solution in accordance with the technical ideas proposed by the present invention shall fall within the protection scope of the claims of the present invention.

Claims

1. A selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel, characterized in that: Calculated by mass fraction, the raw materials include 20% to 70% of water phase and 30% to 80% of oil phase, wherein the water phase is a mixed solution of selenium-enriched oyster mushroom mycelium protein and xanthan gum.

2. A selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel according to claim 1, characterized in that: Calculated by mass fraction, the aqueous phase includes 3% to 11% of selenium-enriched Pleurotus ostreatus mycelial protein, 1% to 2% of xanthan gum, and the remainder is water.

3. A selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel according to claim 2, characterized in that: Protein is extracted from the selenium-rich mycelium of Pleurotus ostreatus and dried to obtain selenium-rich Pleurotus ostreatus mycelium protein powder.

4. A selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel according to claim 3, characterized in that: The fermentation conditions of selenium-enriched mycelium of Pleurotus ostreatus are as follows: selenium concentration in liquid culture medium is 1 mg / L~10 mg / L, temperature is 22 ℃~30 ℃, pH value is 6.0~7.0, and shaking speed is 150 rpm~210 rpm.

5. The selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel according to claim 1, characterized in that: The oyster mushroom adopts red oyster mushroom.

6. The selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel according to claim 1, characterized in that: The oil phase is vegetable oil.

7. The method for preparing a selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel according to claims 1 to 6, characterized in that: The specific steps are as follows: Adding selenium-rich oyster mushroom mycelium protein powder into water, adding xanthan gum powder, heating in a water bath to dissolve, and obtaining a mixed solution of selenium-rich oyster mushroom mycelium protein and xanthan gum; The oil phase is added to the mixed solution of selenium-enriched Pleurotus ostreatus mycelial protein and xanthan gum, and the mixture is homogenized and emulsified to obtain the selenium-enriched Pleurotus ostreatus mycelial protein Pickering emulsion gel.

8. A 3D printed product, characterized in that: The selenium-rich Pleurotus ostreatus mycelial protein Pickering emulsion gel described in claims 1 to 5 is used as a printing material, and the printed product is used for decorating flowers, cake decoration, and ice cream making.

9. The 3D printed food according to claim 8, characterized in that: The 3D printing processing parameters are: filling density 100%, printing material diameter 1.2 mm, and printing speed 20 mm / s.

10. A 3D printing material, characterized in that: The 3D printing material is a selenium-rich Pleurotus ostreatus mycelial protein Pickering emulsion gel as described in claims 1 to 6.

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