A sugar-absorbing polymer gel and a method for preparing the same

Abstract

The application relates to the technical field of high-molecular gels, in particular to a high-molecular gel capable of absorbing sugar and locking sugar and wine and a preparation method thereof. The preparation method comprises the following steps: adding sodium carboxymethyl cellulose and pectin into water to obtain a mixed solution; adding a composite enzyme into the mixed solution for enzymolysis treatment to obtain an enzymolysis mixture; adding soybean protein isolate into water and sequentially performing enzymolysis by using alkaline protease and glutamine transaminase, and obtaining a soybean protein isolate enzymolysis solution after the enzymolysis is completed; mixing the enzymolysis mixture and the soybean protein isolate enzymolysis solution, and performing crosslinking to obtain a precursor gel; and placing the precursor gel into a double-screw extruder, performing extrusion granulation, and drying to obtain the high-molecular gel. The high-molecular gel can simultaneously and efficiently capture sugar and alcohol in the environment, and realizes good sugar-locking and wine-locking functions.

Description

Technical Field

[0001] This invention relates to the field of polymer gel technology, and in particular to a polymer gel that absorbs and locks in sugar and alcohol, and its preparation method. Background Technology

[0002] Alcohol can trigger a series of diseases and problems, such as lipid peroxidation on the surface of liver cell membranes and damage to liver cell membranes. Long-term drinking can also damage structures such as microtubules and mitochondria in liver cells, causing intracellular metabolic disorders, producing cytotoxic metabolites, and leading to liver cell swelling and necrosis.

[0003] Excessive sugar intake has numerous health effects, affecting multiple systems including metabolism, cardiovascular system, oral cavity, and skin. For example, excessive sugar intake can lead to persistently high blood sugar levels, increasing the risk of insulin resistance and potentially causing type 2 diabetes in the long term. Unused sugar is converted into fat and stored, leading to weight gain and further inducing metabolic syndrome (such as hypertension and hyperlipidemia). In addition, it can cause various cardiovascular diseases.

[0004] Pectin is a high-molecular-weight plant polysaccharide polymerized from D-galacturonic acid. It is widely found in plant cell walls and intercellular matrix and is a major component of human dietary fiber. Pectin has good gelling and thickening abilities, but its performance is poor when dissolved in water. Studies have shown that adding 0.4% lecithin can accelerate the formation of pectin gels and improve gel strength. Other studies have shown that adding a certain amount of oxidized starch at low calcium ion concentrations can enhance the elasticity of pectin gels formed at 5°C.

[0005] Sodium carboxymethyl cellulose is a major representative product of ionic cellulose gums, and it is an anionic linear polymer. Sodium carboxymethyl cellulose has excellent effects in making the structure bulky, thickening, absorbing water, stabilizing, and gelling. Studies have shown that adding sodium carboxymethyl cellulose to low-ester pectin can improve the gel strength of the pectin and control water flow.

[0006] Due to their unique three-dimensional network structure and functionalized properties, polymer gels may have good application potential in sugar and alcohol adsorption.

[0007] Chinese patent CN119367306A discloses a hydrogel composition, its preparation method, and its application. Using spray fluidized bed granulation technology, a kudzu root extract-polyethylene glycol dispersion is high-pressure atomized and sprayed onto the surface of hydrogel particles, followed by cold air curing to obtain the hydrogel composition. The hydrogel is formed by physical cross-linking of sodium carboxymethyl cellulose and pectin; and / or, the hydrogel is formed by chemical cross-linking of sodium carboxymethyl cellulose and malic acid. This invention overcomes the problem of poor uniformity when directly mixing kudzu root extract and hydrogel particles. The prepared hydrogel composition can effectively absorb ethanol, reducing the contact between ethanol and the gastrointestinal mucosa, while simultaneously releasing kudzu root extract, thus achieving a hangover-relieving and liver-protecting effect.

[0008] Currently, products that simultaneously possess hangover relief and blood sugar control functions are of significant value in the field of health management, especially for individuals who need to socially consume alcohol and control their blood sugar. These individuals must cope with the stress of alcohol metabolism while avoiding blood sugar fluctuations. The dominant forces in sugar adsorption include hydrogen bonding and electrostatic complexation, while the dominant forces in alcohol adsorption include hydrophobic interactions and chemical bonding (such as amino coordination). Due to these differences in adsorption mechanisms, traditional hangover relief products have significant limitations. Most common hangover relief products focus on alcohol metabolism but may contain sugar or affect blood sugar stability, while blood sugar control products typically do not address hangover relief. Therefore, research on products with both hangover relief and blood sugar control functions remains very limited. Summary of the Invention

[0009] In view of this, the purpose of this invention is to provide a polymeric gel that absorbs and locks in sugar and alcohol, and its preparation method. By pretreating pectin, sodium carboxymethyl cellulose, and soy protein isolate, and improving the preparation process, a polymeric gel with a stable three-dimensional microporous structure is obtained, which can simultaneously and efficiently capture sugar and alcohol in the environment and achieve good sugar and alcohol locking functions.

[0010] To achieve the above-mentioned objectives, the technical solution of this invention is as follows:

[0011] On one hand, the present invention provides a method for preparing a polymeric gel that absorbs and locks in sugar and alcohol, comprising the following steps:

[0012] (1) Add sodium carboxymethyl cellulose and pectin to water to obtain a mixed solution;

[0013] (2) Add a compound enzyme to the mixed solution obtained in step (1) and perform enzymatic hydrolysis to obtain an enzymatic hydrolysate; the compound enzyme is a mixture of pectinase and β-glucosidase in a mass ratio of 5-15:1;

[0014] (3) Add soy protein isolate to water and hydrolyze it with alkaline protease and transglutaminase in sequence. After hydrolysis, soy protein isolate hydrolysate is obtained.

[0015] (4) Mix the enzymatic hydrolysate obtained in step (2) and the soybean isolate hydrolysate obtained in step (3), adjust the solid content to 1%-5%, add cross-linking aid, let stand for cross-linking, and obtain precursor gel;

[0016] (5) Place the precursor gel obtained in step (4) into a twin-screw extruder, extrude and granulate to obtain gel particles, and dry the gel particles to a moisture content of ≤5% to obtain a polymer gel.

[0017] Preferably, in step (1), the mixed solution contains sodium carboxymethyl cellulose at a mass content of 0.5%-2% and pectin at a mass content of 0.05%-1%; more preferably, the mixed solution contains sodium carboxymethyl cellulose at a mass content of 1.5% and pectin at a mass content of 0.5%.

[0018] Preferably, in step (2), the complex enzyme is a mixture of pectinase and β-glucosidase in a mass ratio of 8:1.

[0019] Preferably, in step (2), the mass of the complex enzyme is 0.1%-5% of the total mass of sodium carboxymethyl cellulose and pectin, and more preferably 1%.

[0020] Preferably, in step (2), the conditions for enzymatic hydrolysis are: enzymatic hydrolysis temperature of 40℃-50℃, pH of 4.0-5.0, and enzymatic hydrolysis time of 40min-80min; more preferably, the conditions for enzymatic hydrolysis are: enzymatic hydrolysis temperature of 42℃, pH of 4.5, and enzymatic hydrolysis time of 60min.

[0021] Preferably, in step (3), the mass ratio of the soy protein isolate to the pectin in step (1) is 1:4-8, and more preferably 1:5.

[0022] Preferably, in step (3), the mass of the alkaline protease is 0.1%-1% of the mass of the soybean protein isolate, and more preferably 0.5%.

[0023] Preferably, in step (3), the conditions for the alkaline protease hydrolysis are: pH 8.0-12.0, hydrolysis temperature 30℃-60℃, and hydrolysis time 1h-2h; more preferably, the conditions for the hydrolysis are: pH 10.0, hydrolysis temperature 45℃, and hydrolysis time 1.5h.

[0024] Preferably, in step (3), the mass of the transglutaminase is 0.1%-1% of the soybean protein isolate, and more preferably 0.3%.

[0025] Preferably, in step (3), the conditions for the enzymatic hydrolysis of transglutaminase are: pH 6.0-7.5, hydrolysis temperature 40℃-50℃, and hydrolysis time 0.5h-2h; more preferably, the conditions for the hydrolysis are: pH 6.5, hydrolysis temperature 45℃, and hydrolysis time 1h.

[0026] Preferably, in step (4), the solid content is adjusted to 2%.

[0027] Preferably, in step (4), the crosslinking aid is at least one of the crosslinking aids containing calcium ions, and more preferably CaCl2.

[0028] Preferably, in step (4), the crosslinking conditions are: adding 0.05%-0.3% of the crosslinking aid in the mixed system and letting it stand at 20℃-40℃ for 1h-4h; more preferably, adding 0.2% of the crosslinking aid in the mixed system and letting it stand at 30℃ for 2h.

[0029] The mixed system here refers to the mixed system obtained by mixing the enzymatic hydrolysate obtained in step (2) and the soybean protein hydrolysate obtained in step (3).

[0030] As a preferred example of the present invention, the following steps are included:

[0031] (1) Add sodium carboxymethyl cellulose and pectin to water, adjust the mass content of sodium carboxymethyl cellulose to 1.5% and the mass content of pectin to 0.5%, and stir at 25°C until fully dissolved to obtain a mixed solution;

[0032] (2) Add a compound enzyme to the mixed solution obtained in step (1) and perform enzymatic hydrolysis. The mass of the compound enzyme is 1% of the total mass of sodium carboxymethyl cellulose and pectin. The compound enzyme is a mixture of pectinase and β-glucosidase in a mass ratio of 8:1. The enzymatic hydrolysis temperature is 42℃, the pH is 4.5, and the enzymatic hydrolysis time is 60 min. After the enzymatic hydrolysis is completed, boil to inactivate the enzyme and add sodium hydroxide solution to adjust to neutrality to obtain the enzymatic hydrolysis mixture.

[0033] (3) Add soy protein isolate to water, wherein the mass ratio of soy protein isolate to pectin in step (1) is 1:5, and hydrolyze with alkaline protease, wherein the mass of alkaline protease is 0.5% of the mass of soy protein isolate, the pH is 10.0, the hydrolysis temperature is 45℃, and the hydrolysis time is 1.5h;

[0034] Subsequently, transglutaminase was added for enzymatic hydrolysis. The mass of transglutaminase was 0.3% of the soybean protein isolate. The pH was adjusted to 6.5, the hydrolysis temperature was 45℃, and the hydrolysis time was 1 hour.

[0035] After enzymatic hydrolysis, boil for 15 minutes to inactivate the enzyme, and obtain soybean protein hydrolysate.

[0036] (4) Mix the enzymatic hydrolysate obtained in step (2) and the soybean protein hydrolysate obtained in step (3), adjust the solid content to 2%, add 0.2% CaCl2 by mass of the mixture, let stand at 30°C for 2 hours, filter, wash 5 times to remove the auxiliary agent, and obtain the precursor gel.

[0037] (5) Place the precursor gel obtained in step (4) into a twin-screw extruder, set the extruder screw speed to 200 rpm, the front section temperature to 80°C, and the rear section temperature to 30°C, extrude and granulate to obtain gel particles, place the gel particles in a vacuum drying oven, set the drying temperature to 60°C and the pressure to 2 kPa, and dry at low temperature until the moisture content is ≤5% to obtain a polymer gel.

[0038] On the other hand, the present invention provides a polymeric gel prepared according to the above preparation method.

[0039] Beneficial effects

[0040] Compared with the prior art, the present invention has at least the following beneficial effects:

[0041] (1) The present invention pretreats sodium carboxymethyl cellulose and pectin, and first performs moderate enzymatic hydrolysis with a specific complex enzyme to enhance the reaction activity, increase the cross-linking points, improve the adsorption capacity, optimize the gel structure, and improve the gel performance and retention capacity.

[0042] (2) In this invention, soybean protein isolate is subjected to alkaline protease and transglutaminase (TGase) enzymatic hydrolysis and cross-linking treatment in sequence. According to the technical problem, the co-enzymatic hydrolysis conditions of the two are designed so that transglutaminase can fully catalyze the formation of covalent bonds between protein molecules, making the protein network more compact and increasing the physical adsorption sites for alcohol; enhancing the hydrophobicity of the protein surface, increasing the amine retention rate, which is beneficial for binding alcohol, and enhancing the gel strength, which can help form a porous structure and help lock in alcohol;

[0043] (3) The present invention first enzymatically hydrolyzes the raw materials under specific conditions, and then adds an auxiliary agent to crosslink them to obtain a porous polymer gel, thereby optimizing the gel network structure and improving the sugar absorption and locking capacity and alcohol absorption and locking capacity. Attached Figure Description

[0044] Figure 1 This is a SEM image of the gel prepared in Example 1 of the present invention. Detailed Implementation

[0045] The following non-limiting embodiments are intended to enable those skilled in the art to gain a more comprehensive understanding of the present invention, but do not limit the invention in any way. The following content is merely an exemplary description of the scope of protection claimed by the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, and such changes should also fall within the scope of protection claimed by the present invention.

[0046] In the following embodiments, some raw material purchase information is provided below, which should not be construed as limiting the present invention:

[0047] Sodium carboxymethyl cellulose was purchased from Shanghai Aladdin Biochemical Technology Co., Ltd., catalog number C104983, with an average molecular weight of 100,000; pectin was purchased from Dangshan Haisheng Pectin Co., Ltd., catalog number HSC105, with a degree of esterification of 58%; soy protein isolate was purchased from Linyi Shansong Biological Products Co., Ltd., catalog number SD-100; pectinase was purchased from Xiasheng Biotechnology Development Co., Ltd., food grade, with an enzyme activity of 60,000 u / mL; β-glucosidase was purchased from Shandong Tangzheng Biotechnology Co., Ltd., food grade, with an enzyme activity of 15,000 IU / mL; transglutaminase was purchased from Xiasheng Biotechnology Development Co., Ltd., food grade, with an enzyme activity of 100 u / g.

[0048] Example 1

[0049] Formula: 15 parts sodium carboxymethyl cellulose, 5 parts pectin, and 1 part soy protein isolate by weight.

[0050] Preparation method:

[0051] (1) Add sodium carboxymethyl cellulose and pectin to water, adjust the mass content of sodium carboxymethyl cellulose to 1.5% and the mass content of pectin to 0.5%, and stir at 25°C until fully dissolved to obtain a mixed solution;

[0052] (2) Add a compound enzyme to the mixed solution obtained in step (1) and perform enzymatic hydrolysis. The mass of the compound enzyme is 1% of the total mass of sodium carboxymethyl cellulose and pectin. The compound enzyme is a mixture of pectinase and β-glucosidase at a mass ratio of 8:1. The enzymatic hydrolysis temperature is 42℃, the pH is 4.5 (adjusted with 1mol / L hydrochloric acid solution), and the enzymatic hydrolysis time is 60min. After the enzymatic hydrolysis is completed, boil to inactivate the enzyme and adjust to neutral with 1mol / L sodium hydroxide solution to obtain the enzymatic hydrolysis mixture.

[0053] (3) Add soy protein isolate to water, adjust the solid content to 5%, and hydrolyze with alkaline protease. The mass of alkaline protease is 0.5% of the mass of soy protein isolate, the pH is 10.0 (adjusted with 1 mol / L sodium hydroxide solution), the hydrolysis temperature is 45℃, and the hydrolysis time is 1.5h.

[0054] After enzymatic hydrolysis, the pH was adjusted to 6.5 by adding 1 mol / L hydrochloric acid solution, and then transglutaminase was added for enzymatic hydrolysis. The amount of transglutaminase added was 0.3% of the soybean protein isolate. The enzymatic hydrolysis temperature was 45℃ and the enzymatic hydrolysis time was 1 hour. After enzymatic hydrolysis, the mixture was boiled for 15 minutes to inactivate the protein, and the resulting soybean protein isolate hydrolysate was obtained.

[0055] (4) Mix the enzymatic hydrolysate obtained in step (2) and the soybean protein hydrolysate obtained in step (3), adjust the solid content to 2%, add 0.2% CaCl2 by mass of the mixture, let stand at 30°C for 2 hours, filter, wash 5 times to remove the auxiliary agent, and obtain the precursor gel.

[0056] (5) Place the precursor gel obtained in step (4) into a twin-screw extruder, set the extruder screw speed to 200 rpm, the front section temperature to 80°C, and the rear section temperature to 30°C, extrude and granulate to obtain gel particles, place the gel particles in a vacuum drying oven, set the drying temperature to 60°C and the pressure to 2 kPa, and dry at low temperature until the moisture content is ≤5% to obtain a polymer gel.

[0057] Example 2

[0058] Formula: By weight, 50 parts sodium carboxymethyl cellulose, 5 parts pectin, and 1.25 parts soy protein isolate.

[0059] Preparation method:

[0060] (1) Add sodium carboxymethyl cellulose and pectin to water, adjust the mass content of sodium carboxymethyl cellulose to 0.5% and the mass content of pectin to 0.05%, and stir at 25°C until fully dissolved to obtain a mixed solution;

[0061] (2) Add a compound enzyme to the mixed solution obtained in step (1) and perform enzymatic hydrolysis. The mass of the compound enzyme is 5% of the total mass of sodium carboxymethyl cellulose and pectin. The compound enzyme is a mixture of pectinase and β-glucosidase in a mass ratio of 5:1. The enzymatic hydrolysis temperature is 40℃, the pH is 4.0 (adjusted with 1mol / L hydrochloric acid solution), and the enzymatic hydrolysis time is 80min. After the enzymatic hydrolysis is completed, boil to inactivate the enzyme and adjust to neutral with 1mol / L sodium hydroxide solution to obtain the enzymatic hydrolysis mixture.

[0062] (3) Add soy protein isolate to water, adjust the solid content to 5%, and hydrolyze with alkaline protease. The mass of alkaline protease is 0.1% of the mass of soy protein isolate, the pH is 8.0 (adjusted with 1 mol / L sodium hydroxide solution), the hydrolysis temperature is 30℃, and the hydrolysis time is 2h.

[0063] After enzymatic hydrolysis, the pH was adjusted to 6.0 with 1 mol / L hydrochloric acid solution, and transglutaminase was added for enzymatic hydrolysis. The amount of transglutaminase added was 0.1% of the soybean protein isolate. The enzymatic hydrolysis temperature was 40℃ and the enzymatic hydrolysis time was 2 hours. After enzymatic hydrolysis, the mixture was boiled for 15 minutes to inactivate the protein, and the resulting soybean protein isolate hydrolysate was obtained.

[0064] (4) Mix the enzymatic hydrolysate obtained in step (2) and the soybean protein hydrolysate obtained in step (3), adjust the solid content to 1%, add 0.05% CaCl2 by mass of the mixture, let stand at 20°C for 4 hours, filter, wash 5 times to remove the auxiliary agent, and obtain the precursor gel.

[0065] (5) Place the precursor gel obtained in step (4) into a twin-screw extruder, set the extruder screw speed to 200 rpm, the front section temperature to 80°C, and the rear section temperature to 30°C, extrude and granulate to obtain gel particles, place the gel particles in a vacuum drying oven, set the drying temperature to 60°C and the pressure to 2 kPa, and dry at low temperature until the moisture content is ≤5% to obtain a polymer gel.

[0066] Example 3

[0067] Formula: By weight, sodium carboxymethyl cellulose 20 parts, pectin 10 parts, soy protein isolate 1.25 parts.

[0068] Preparation method:

[0069] (1) Add sodium carboxymethyl cellulose and pectin to water, adjust the mass content of sodium carboxymethyl cellulose to 2% and the mass content of pectin to 1%, and stir at 25°C until fully dissolved to obtain a mixed solution;

[0070] (2) Add a compound enzyme to the mixed solution obtained in step (1) and perform enzymatic hydrolysis. The mass of the compound enzyme is 0.1% of the total mass of sodium carboxymethyl cellulose and pectin. The compound enzyme is a mixture of pectinase and β-glucosidase at a mass ratio of 15:1. The enzymatic hydrolysis temperature is 50℃, the pH is 5.0 (adjusted with 1mol / L hydrochloric acid solution), and the enzymatic hydrolysis time is 40min. After the enzymatic hydrolysis is completed, boil to inactivate the enzyme and adjust to neutral with 1mol / L sodium hydroxide solution to obtain the enzymatic hydrolysis mixture.

[0071] (3) Add soy protein isolate to water, adjust the solid content to 5%, and hydrolyze with alkaline protease. The mass of alkaline protease is 1% of the mass of soy protein isolate, the pH is 12.0 (adjusted with 1 mol / L sodium hydroxide solution), the hydrolysis temperature is 60℃, and the hydrolysis time is 1h.

[0072] After enzymatic hydrolysis, the pH was adjusted to 7.5 by adding 1 mol / L hydrochloric acid solution, and then transglutaminase was added for enzymatic hydrolysis. The amount of transglutaminase added was 1% of the amount of soybean protein isolated. The enzymatic hydrolysis temperature was 50℃ and the enzymatic hydrolysis time was 0.5 h. After enzymatic hydrolysis, the mixture was boiled for 15 min to inactivate the protein, and the resulting soybean protein isolated hydrolysate was obtained.

[0073] (4) Mix the enzymatic hydrolysate obtained in step (2) and the soybean protein hydrolysate obtained in step (3), adjust the solid content to 5%, add 0.3% CaCl2 by mass of the mixture, let stand at 40℃ for 1 h, filter, wash 5 times to remove the auxiliary agent, and obtain the precursor gel.

[0074] (5) Place the precursor gel obtained in step (4) into a twin-screw extruder, set the extruder screw speed to 200 rpm, the front section temperature to 80°C, and the rear section temperature to 30°C, extrude and granulate to obtain gel particles, place the gel particles in a vacuum drying oven, set the drying temperature to 60°C and the pressure to 2 kPa, and dry at low temperature until the moisture content is ≤5% to obtain a polymer gel.

[0075] Example 4

[0076] Formula: 15 parts sodium carboxymethyl cellulose, 5 parts pectin, and 0.5 parts soy protein isolate by weight.

[0077] The preparation method is the same as in Example 1.

[0078] Example 5

[0079] Formula: By weight, sodium carboxymethyl cellulose 15 parts, pectin 5 parts, and soy protein isolate 2 parts.

[0080] The preparation method is the same as in Example 1.

[0081] Comparative Example 1

[0082] Formula: 15 parts sodium carboxymethyl cellulose, 5 parts pectin, and 1 part soy protein isolate by weight.

[0083] Preparation method:

[0084] (1) Add sodium carboxymethyl cellulose and pectin to water, adjust the mass content of sodium carboxymethyl cellulose to 1.5% and the mass content of pectin to 0.5%, and stir at 25°C until fully dissolved to obtain a mixed solution;

[0085] (2) Add pectinase to the mixed solution obtained in step (1) and perform enzymatic hydrolysis. The mass of pectinase is 1% of the total mass of sodium carboxymethyl cellulose and pectin. The hydrolysis temperature is 42℃, the pH is 4.5 (adjusted with 1mol / L hydrochloric acid solution), and the hydrolysis time is 60min. After the hydrolysis is completed, boil to inactivate the enzyme and adjust to neutral with 1mol / L sodium hydroxide solution to obtain the hydrolyzed mixture.

[0086] (3) Add soy protein isolate to water, adjust the solid content to 5%, and hydrolyze with alkaline protease. The mass of alkaline protease is 0.5% of the mass of soy protein isolate, the pH is 10.0 (adjusted with 1 mol / L sodium hydroxide solution), the hydrolysis temperature is 45℃, and the hydrolysis time is 1.5h.

[0087] After enzymatic hydrolysis, the pH was adjusted to 6.5 by adding 1 mol / L hydrochloric acid solution, and then transglutaminase was added for enzymatic hydrolysis. The amount of transglutaminase added was 0.3% of the soybean protein isolate. The enzymatic hydrolysis temperature was 45℃ and the enzymatic hydrolysis time was 1 hour. After enzymatic hydrolysis, the mixture was boiled for 15 minutes to inactivate the protein, and the resulting soybean protein isolate hydrolysate was obtained.

[0088] (4) Mix the enzymatic hydrolysate obtained in step (2) and the soybean protein hydrolysate obtained in step (3), adjust the solid content to 2%, add 0.2% CaCl2 by mass of the mixture, let stand at 30°C for 2 hours, filter, wash 5 times to remove the auxiliary agent, and obtain the precursor gel.

[0089] (5) Place the precursor gel obtained in step (4) into a twin-screw extruder, set the extruder screw speed to 200 rpm, the front section temperature to 80°C, and the rear section temperature to 30°C, extrude and granulate to obtain gel particles, place the gel particles in a vacuum drying oven, set the drying temperature to 60°C and the pressure to 2 kPa, and dry at low temperature until the moisture content is ≤5% to obtain a polymer gel.

[0090] In Comparative Example 1, only pectinase was used for the enzymatic hydrolysis of sodium carboxymethyl cellulose and pectin.

[0091] Comparative Example 2

[0092] Formula: 15 parts sodium carboxymethyl cellulose, 5 parts pectin, and 1 part soy protein isolate by weight.

[0093] Preparation method:

[0094] (1) Add sodium carboxymethyl cellulose and pectin to water, adjust the mass content of sodium carboxymethyl cellulose to 1.5% and the mass content of pectin to 0.5%, and stir at 25°C until fully dissolved to obtain a mixed solution;

[0095] (2) Add a compound enzyme to the mixed solution obtained in step (1) and perform enzymatic hydrolysis. The mass of the compound enzyme is 1% of the total mass of sodium carboxymethyl cellulose and pectin. The compound enzyme is a mixture of pectinase and β-glucosidase in a mass ratio of 2:1. The enzymatic hydrolysis temperature is 42℃, the pH is 4.5 (adjusted with 1mol / L hydrochloric acid solution), and the enzymatic hydrolysis time is 60min. After the enzymatic hydrolysis is completed, boil to inactivate the enzyme and adjust to neutral with 1mol / L sodium hydroxide solution to obtain the enzymatic hydrolysis mixture.

[0096] (3) Add soy protein isolate to water, adjust the solid content to 5%, and hydrolyze with alkaline protease. The mass of alkaline protease is 0.5% of the mass of soy protein isolate, the pH is 10.0 (adjusted with 1 mol / L sodium hydroxide solution), the hydrolysis temperature is 45℃, and the hydrolysis time is 1.5h.

[0097] After enzymatic hydrolysis, the pH was adjusted to 6.5 by adding 1 mol / L hydrochloric acid solution, and then transglutaminase was added for enzymatic hydrolysis. The amount of transglutaminase added was 0.3% of the soybean protein isolate. The enzymatic hydrolysis temperature was 45℃ and the enzymatic hydrolysis time was 1 hour. After enzymatic hydrolysis, the mixture was boiled for 15 minutes to inactivate the protein, and the resulting soybean protein isolate hydrolysate was obtained.

[0098] (4) Mix the enzymatic hydrolysate obtained in step (2) and the soybean protein hydrolysate obtained in step (3), adjust the solid content to 2%, add 0.2% CaCl2 by mass of the mixture, let stand at 30°C for 2 hours, filter, wash 5 times to remove the auxiliary agent, and obtain the precursor gel.

[0099] (5) Place the precursor gel obtained in step (4) into a twin-screw extruder, set the extruder screw speed to 200 rpm, the front section temperature to 80°C, and the rear section temperature to 30°C, extrude and granulate to obtain gel particles, place the gel particles in a vacuum drying oven, set the drying temperature to 60°C and the pressure to 2 kPa, and dry at low temperature until the moisture content is ≤5% to obtain a polymer gel.

[0100] In Comparative Example 2, the mass ratio of pectinase to β-glucosidase was adjusted to 2:1.

[0101] Comparative Example 3

[0102] Formula: 15 parts sodium carboxymethyl cellulose, 5 parts pectin, and 1 part soy protein isolate by weight.

[0103] Preparation method:

[0104] (1) Add sodium carboxymethyl cellulose and pectin to water, adjust the mass content of sodium carboxymethyl cellulose to 1.5% and the mass content of pectin to 0.5%, and stir at 25°C until fully dissolved to obtain a mixed solution;

[0105] (2) Add a compound enzyme to the mixed solution obtained in step (1) and perform enzymatic hydrolysis. The mass of the compound enzyme is 1% of the total mass of sodium carboxymethyl cellulose and pectin. The compound enzyme is a mixture of pectinase and β-glucosidase at a mass ratio of 8:1. The enzymatic hydrolysis temperature is 42℃, the pH is 4.5 (adjusted with 1mol / L hydrochloric acid solution), and the enzymatic hydrolysis time is 60min. After the enzymatic hydrolysis is completed, boil to inactivate the enzyme and adjust to neutral with 1mol / L sodium hydroxide solution to obtain the enzymatic hydrolysis mixture.

[0106] (3) Add soy protein isolate to water, adjust the solid content to 5%, and enzymatically hydrolyze with alkaline protease. The mass of alkaline protease is 0.5% of the mass of soy protein isolate, the pH is 10.0 (adjusted with 1 mol / L sodium hydroxide solution), the hydrolysis temperature is 45℃, and the hydrolysis time is 1.5 h. After the hydrolysis is completed, boil for 15 min to inactivate the protein, and adjust the pH to neutral with 1 mol / L hydrochloric acid solution to obtain soy protein isolate hydrolysate.

[0107] (4) Mix the enzymatic hydrolysate obtained in step (2) and the soybean protein hydrolysate obtained in step (3), adjust the solid content to 2%, add 0.2% CaCl2 by mass of the mixture, let stand at 30°C for 2 hours, filter, wash 5 times to remove the auxiliary agent, and obtain the precursor gel.

[0108] (5) Place the precursor gel obtained in step (4) into a twin-screw extruder, set the extruder screw speed to 200 rpm, the front section temperature to 80°C, and the rear section temperature to 30°C, extrude and granulate to obtain gel particles, place the gel particles in a vacuum drying oven, set the drying temperature to 60°C and the pressure to 2 kPa, and dry at low temperature until the moisture content is ≤5% to obtain a polymer gel.

[0109] In Comparative Example 3, no transglutaminase was used for hydrolysis.

[0110] Comparative Example 4

[0111] Formula: 15 parts sodium carboxymethyl cellulose, 5 parts pectin, and 1 part soy protein isolate by weight.

[0112] Preparation method:

[0113] (1) Add sodium carboxymethyl cellulose and pectin to water, adjust the mass content of sodium carboxymethyl cellulose to 1.5% and the mass content of pectin to 0.5%, and stir at 25°C until fully dissolved to obtain a mixed solution;

[0114] (2) Add β-glucosidase to the mixed solution obtained in step (1) and perform enzymatic hydrolysis. The mass of β-glucosidase is 1% of the total mass of sodium carboxymethyl cellulose and pectin. The hydrolysis temperature is 42℃, the pH is 4.5 (adjusted with 1mol / L hydrochloric acid solution), and the hydrolysis time is 60min. After the hydrolysis is completed, boil to inactivate the enzyme and adjust to neutral with 1mol / L sodium hydroxide solution to obtain the hydrolyzed mixture.

[0115] (3) Add soy protein isolate to water, adjust the solid content to 5%, and hydrolyze with alkaline protease. The mass of alkaline protease is 0.5% of the mass of soy protein isolate, the pH is 10.0 (adjusted with 1 mol / L sodium hydroxide solution), the hydrolysis temperature is 45℃, and the hydrolysis time is 1.5h.

[0116] After enzymatic hydrolysis, the pH was adjusted to 6.5 by adding 1 mol / L hydrochloric acid solution, and then transglutaminase was added for enzymatic hydrolysis. The amount of transglutaminase added was 0.3% of the soybean protein isolate. The enzymatic hydrolysis temperature was 45℃ and the enzymatic hydrolysis time was 1 hour. After enzymatic hydrolysis, the mixture was boiled for 15 minutes to inactivate the protein, and the resulting soybean protein isolate hydrolysate was obtained.

[0117] (4) Mix the enzymatic hydrolysate obtained in step (2) and the soybean protein hydrolysate obtained in step (3), adjust the solid content to 2%, add 0.2% CaCl2 by mass of the mixture, let stand at 30°C for 2 hours, filter, wash 5 times to remove the auxiliary agent, and obtain the precursor gel.

[0118] (5) Place the precursor gel obtained in step (4) into a twin-screw extruder, set the extruder screw speed to 200 rpm, the front section temperature to 80°C, and the rear section temperature to 30°C, extrude and granulate to obtain gel particles, place the gel particles in a vacuum drying oven, set the drying temperature to 60°C and the pressure to 2 kPa, and dry at low temperature until the moisture content is ≤5% to obtain a polymer gel.

[0119] In Comparative Example 4, only β-glucosidase was used for the enzymatic hydrolysis of sodium carboxymethyl cellulose and pectin.

[0120] Comparative Example 5

[0121] Formula: 15 parts sodium carboxymethyl cellulose, 5 parts pectin, and 1 part soy protein isolate by weight.

[0122] Preparation method:

[0123] (1) Add sodium carboxymethyl cellulose and pectin to water, adjust the mass content of sodium carboxymethyl cellulose to 1.5% and the mass content of pectin to 0.5%, and stir at 25°C until fully dissolved to obtain a mixed solution;

[0124] (2) Add a compound enzyme to the mixed solution obtained in step (1) and perform enzymatic hydrolysis. The mass of the compound enzyme is 1% of the total mass of sodium carboxymethyl cellulose and pectin. The compound enzyme is a mixture of pectinase and β-glucosidase at a mass ratio of 8:1. The enzymatic hydrolysis temperature is 42℃, the pH is 4.5 (adjusted with 1mol / L hydrochloric acid solution), and the enzymatic hydrolysis time is 60min. After the enzymatic hydrolysis is completed, boil to inactivate the enzyme and adjust to neutral with 1mol / L sodium hydroxide solution to obtain the enzymatic hydrolysis mixture.

[0125] (3) Add soy protein isolate to water, adjust the solid content to 5%, and hydrolyze with alkaline protease. The mass of alkaline protease is 0.5% of the mass of soy protein isolate, the pH is 10.0 (adjusted with 1 mol / L sodium hydroxide solution), the hydrolysis temperature is 45℃, and the hydrolysis time is 2.5h.

[0126] After enzymatic hydrolysis, the pH was adjusted to 6.5 by adding 1 mol / L hydrochloric acid solution, and then transglutaminase was added for enzymatic hydrolysis. The amount of transglutaminase added was 1.5% of the amount of soybean protein isolated. The enzymatic hydrolysis temperature was 45℃ and the enzymatic hydrolysis time was 1 hour. After enzymatic hydrolysis, the protein was boiled for 15 minutes to inactivate the protein, and the soybean protein isolated hydrolysate was obtained.

[0127] (4) Mix the enzymatic hydrolysate obtained in step (2) and the soybean protein hydrolysate obtained in step (3), adjust the solid content to 2%, add 0.2% CaCl2 by mass of the mixture, let stand at 30°C for 2 hours, filter, wash 5 times to remove the auxiliary agent, and obtain the precursor gel.

[0128] (5) Place the precursor gel obtained in step (4) into a twin-screw extruder, set the extruder screw speed to 200 rpm, the front section temperature to 80°C, and the rear section temperature to 30°C, extrude and granulate to obtain gel particles, place the gel particles in a vacuum drying oven, set the drying temperature to 60°C and the pressure to 2 kPa, and dry at low temperature until the moisture content is ≤5% to obtain a polymer gel.

[0129] In Comparative Example 5, the conditions for alkaline protease hydrolysis and transglutaminase hydrolysis were adjusted.

[0130] Result detection

[0131] 1. Elastic modulus testing

[0132] Detection method: Add 40.0 g ± 0.1 g of medium solution (artificial gastric juice: water at a ratio of 1:8, artificial gastric juice prepared according to the Chinese Pharmacopoeia method) to a dry beaker and stir at room temperature. Weigh 0.250 g ± 0.005 g of the products prepared in Examples 1-5 and Comparative Examples 1-5 respectively, add them to the beaker, and stir for 30 min. Drain the material to obtain the material, and use a rheometer to perform a scanning frequency test and determine the value at an angular frequency of 10 rad / s. Each sample is measured in triplicate, and the average value is taken.

[0133] The test results are shown in Table 1.

[0134] Table 1

[0135]

[0136] The results show that the present invention obtains a polymeric gel with good elastic modulus by first enzymatic hydrolysis and then cross-linking. The results of Comparative Examples 1-5 show that moderate enzymatic hydrolysis of sodium carboxymethyl cellulose and pectin with a specific complex enzyme, and sequential enzymatic hydrolysis and cross-linking of soy protein isolate with alkaline protease and transglutaminase (TGase) before cross-linking, all significantly enhance gel strength.

[0137] 2. Sugar adsorption capacity test

[0138] Preparation of mixed sugar solution: Mix and dissolve 20g crystalline fructose, 20g glucose, 20g sucrose, 20g maltose and 20g lactose, and then dilute with water to 1L.

[0139] Test method for sugar adsorption capacity: Weigh approximately 1g of sample, add 50mL of artificial gastric juice prepared according to the Pharmacopoeia of the People's Republic of China and 250mL of mixed sugar solution, incubate at 37℃ for 30min, filter through a stainless steel sieve for 10min, weigh, and take the filter residue to test the total sugar content c according to the first method of high performance liquid chromatography in GB 5009.8-2023 National Food Safety Standard for the Determination of Fructose, Glucose, Sucrose, Maltose and Lactose in Food. Calculate the sugar adsorption capacity using the following formula:

[0140] X=(m2-m1)×c / 100 / m0

[0141] In the formula: X is the amount of sugar adsorbed, in g / g;

[0142] m2 is the total weight of the stainless steel sieve and filter residue, in grams;

[0143] m1 is the weight of the stainless steel sieve after constant weight, in g;

[0144] m0 is the sample weight, in g;

[0145] c represents the total sugar content of the filter residue. The total sugar content refers to the sum of the contents of fructose, glucose, sucrose, maltose, and lactose, in g / 100g.

[0146] 100 is the conversion factor.

[0147] 3. Alcohol adsorption capacity test

[0148] Weigh 1g of sample into a stoppered conical flask, add 50mL of artificial gastric juice prepared according to the Pharmacopoeia of the People's Republic of China and 250mL of 53% (v / v) alcohol aqueous solution, stopper tightly, and incubate at 37℃ for 30min. Filter through a stainless steel sieve for 10min, weigh, and collect the residue. Determine the ethanol content d using gas chromatography according to Method III of GB 5009.225 National Food Safety Standard for Determination of Ethanol Concentration in Wine and Edible Alcohol. Calculate the alcohol adsorption amount using the following formula:

[0149] X=(m2-m1)×d / 100 / m0

[0150] In the formula: X is the amount of alcohol adsorbed, in g / g;

[0151] m2 is the total weight of the stainless steel sieve and filter residue, in grams;

[0152] m1 is the weight of the stainless steel sieve after constant weight, in g;

[0153] m0 is the sample weight, in g;

[0154] d represents the ethanol content in the filter residue, in g / 100g;

[0155] 100 is the conversion factor.

[0156] The test results for sugar and alcohol adsorption are as follows:

[0157] Table 2

[0158]

[0159] The results show that the polymeric gel prepared in this invention has excellent sugar and alcohol absorption capabilities. In Comparative Examples 1 and 4, single-enzyme hydrolysis of sodium carboxymethyl cellulose and pectin were attempted, respectively. The results showed that the sugar absorption effect was significantly lower than that of hydrolysis with a combined enzyme. Furthermore, Comparative Example 2 showed that the ratio of pectinase to β-glucosidase also significantly affected the gel structure, leading to a significant decrease in sugar absorption capacity. Comparative Examples 3 and 5 showed that sequentially subjecting soy protein isolate to alkaline protease and transglutaminase hydrolysis and cross-linking, while controlling appropriate hydrolysis conditions, can significantly improve alcohol binding capacity. The transglutaminase hydrolysis and cross-linking steps and appropriate treatment conditions are crucial for enhancing the alcohol absorption performance of the polymeric gel of this invention.

[0160] 4. Sugar-locking effect test

[0161] Weigh 1g of sample, add 50mL of artificial gastric juice prepared according to the Pharmacopoeia of the People's Republic of China and 250mL of mixed sugar solution, incubate at 37℃ for 30min, filter through a stainless steel sieve for 10min, weigh, and take filter residue 1. Determine the total sugar content C1 using the first method of high performance liquid chromatography in GB 5009.8-2023 National Food Safety Standard for the Determination of Fructose, Glucose, Sucrose, Maltose and Lactose in Food. Then take 50g of filter residue 1 (M1), add 25g of artificial intestinal juice prepared according to the Pharmacopoeia of the People's Republic of China, treat for 2h, filter through a stainless steel sieve for 10min, weigh, and take filter residue 2. Determine the total sugar content C2 using the first method of high performance liquid chromatography in GB 5009.8-2023 National Food Safety Standard for the Determination of Fructose, Glucose, Sucrose, Maltose and Lactose in Food. Calculate the sugar retention rate using the following formula:

[0162] X = M2 × C2 / (M1 × C1) × 100%

[0163] In the formula: X is the sugar retention rate, which is dimensionless;

[0164] M2 is the weight of filter residue 2, in grams;

[0165] C2 represents the total sugar content of filter residue 2, in g / 100g.

[0166] M1 is the weight of filter residue 1 used for soaking intestinal fluid, in g;

[0167] C1 represents the total sugar content of filter residue 1, in g / 100g.

[0168] 5. Wine Locking Effect Test

[0169] Weigh 1g of sample into a stoppered conical flask, add 50mL of artificial gastric fluid prepared according to the Pharmacopoeia of the People's Republic of China and 250mL of 53% (v / v) alcohol aqueous solution, stopper tightly, and incubate at 37℃ for 30min. Filter through a stainless steel sieve for 10min and weigh. Take the filter residue 1 and determine the ethanol content D1 using gas chromatography according to Method III of GB 5009.225 National Food Safety Standard for Determination of Ethanol Concentration in Wine and Edible Alcohol. Then take 50g of filter residue 1 (M1), add 25g of artificial intestinal fluid prepared according to the Pharmacopoeia of the People's Republic of China, treat for 2h, filter through a stainless steel sieve for 10min and weigh. Take the filter residue 2 and determine the ethanol content D2 using gas chromatography according to Method III of GB 5009.225 National Food Safety Standard for Determination of Ethanol Concentration in Wine and Edible Alcohol. Calculate the alcohol retention rate using the following formula:

[0170] X = M2 × D2 / (M1 × D1) × 100%

[0171] In the formula: X is the alcohol retention rate, which is dimensionless;

[0172] M2 is the weight of filter residue 2, in grams;

[0173] D2 represents the alcohol content of filter residue 2, in g / 100g.

[0174] M1 is the weight of filter residue 1 used for soaking intestinal fluid, in g;

[0175] D1 represents the alcohol content of filter residue 1, in g / 100g.

[0176] The test results for sugar-locking and alcohol-locking effects are as follows:

[0177] Table 3

[0178]

[0179] The results show that the polymeric gels prepared in Examples 1-5 of this invention have excellent sugar and alcohol retention capabilities, with sugar and alcohol retention rates both exceeding 80%. In Comparative Examples 1 and 4, single-enzyme hydrolysis of sodium carboxymethyl cellulose and pectin were attempted, respectively. The results showed that the sugar-retention effect was significantly lower than that of hydrolysis with a combined enzyme. Furthermore, Comparative Example 2 showed that changes in the ratio of pectinase to β-glucosidase also significantly affected the gel structure, leading to a significant decrease in sugar retention capability. Comparative Examples 3 and 5 showed that sequentially subjecting soy protein isolate to alkaline protease and transglutaminase hydrolysis and cross-linking, while controlling appropriate hydrolysis conditions, can significantly improve the alcohol retention capacity of the gel. The transglutaminase hydrolysis and cross-linking steps and appropriate treatment conditions are crucial for enhancing the alcohol retention performance of the polymeric gel of this invention.

[0180] 6. Animal experiments

[0181] 6.1 Changes in blood glucose levels in mice

[0182] Six-week-old male SPF-grade mice (20±2 g) were acclimatized for 7 days. Ten mice were randomly selected as the blank control group, and the remaining mice were randomly divided into two groups of 10 mice each. The mice were administered the polymer gel prepared in Example 1 and Comparative Example 1, respectively. Mice were fasted for 24 hours before the experiment but had free access to water. The administration method was 0.01 g / 10 g by gavage, while the blank control group received an equal volume of starch by gavage. After 30 minutes, each group was administered 0.2 mL / 10 g of 10% glucose solution by gavage. Blood samples were collected at 5, 15, 30, 60, and 120 minutes, and blood glucose levels were measured according to the instructions of the blood glucose detection kit. The results are as follows.

[0183] Table 4

[0184]

[0185] 6.2 Changes in blood alcohol content, alcohol dehydrogenase activity, and aldehyde dehydrogenase activity in mice

[0186] Six-week-old male SPF-grade mice (20±2 g) were used. After acclimatization for 7 days, 10 mice were randomly selected as a blank control, and the rest were randomly divided into two groups. The mice were administered the polymer gel prepared in Example 1 and Comparative Example 3, respectively. The mice were fasted for 24 hours before the experiment but had free access to water. The experimental group received 0.01 g / 10 g of the gel via gavage, while the blank control group received an equal volume of starch via gavage. 30 minutes later, each group received 0.13 mL / 10 g of 53° Red Star Erguotou (a type of Chinese liquor) via gavage. Two hours later, blood samples were collected from the mice, and the alcohol concentration was determined by gas chromatography according to Method III of GB 5009.225, National Food Safety Standard for Determination of Ethanol Concentration in Alcoholic Beverages and Edible Alcohol. The results are as follows.

[0187] Table 5

[0188]

[0189] Tables 4 and 5 show that the polymeric gel prepared in Example 1 of this invention achieved good blood glucose control and hangover relief effects in experimental animals. Due to differences in enzymatic hydrolysis processes, the polymeric gels prepared in Comparative Examples 1 and 3 showed significantly inferior effects compared to Example 1. Therefore, the polymeric gel of this invention simultaneously achieves good hangover relief and blood glucose control effects, meeting dual requirements.

[0190] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing a polymeric gel that absorbs and locks in sugar and alcohol, characterized in that, Includes the following steps: (1) Add sodium carboxymethyl cellulose and pectin to water to obtain a mixed solution; (2) Add a compound enzyme to the mixed solution obtained in step (1) and perform enzymatic hydrolysis to obtain an enzymatic hydrolysate; the compound enzyme is a mixture of pectinase and β-glucosidase in a mass ratio of 5-15:1; (3) Add soy protein isolate to water and hydrolyze it with alkaline protease and transglutaminase in sequence. After hydrolysis, soy protein isolate hydrolysate is obtained. (4) Mix the enzymatic hydrolysate obtained in step (2) and the soybean protein hydrolysate obtained in step (3), adjust the solid content to 1%-5%, add a crosslinking aid, and let it stand for crosslinking to obtain a precursor gel; the crosslinking aid is at least one of the crosslinking aids containing calcium ions; (5) Place the precursor gel obtained in step (4) into a twin-screw extruder, extrude and granulate to obtain gel particles, and dry the gel particles to a moisture content of ≤5% to obtain a polymer gel.

2. The preparation method according to claim 1, characterized in that, In step (1), the mixed solution contains sodium carboxymethyl cellulose at a mass content of 0.5%-2% and pectin at a mass content of 0.05%-1%.

3. The preparation method according to claim 2, characterized in that, In step (1), the mixed solution contains 1.5% sodium carboxymethyl cellulose and 0.5% pectin by mass.

4. The preparation method according to claim 1, characterized in that, In step (2), the complex enzyme is a mixture of pectinase and β-glucosidase in a mass ratio of 8:

1.

5. The preparation method according to claim 1, characterized in that, In step (2), the mass of the compound enzyme is 0.1%-5% of the total mass of sodium carboxymethyl cellulose and pectin, and the conditions for the enzymatic hydrolysis are: hydrolysis temperature of 40℃-50℃, pH of 4.0-5.0, and hydrolysis time of 40min-80min.

6. The preparation method according to claim 5, characterized in that, In step (2), the mass of the compound enzyme is 1% of the total mass of sodium carboxymethyl cellulose and pectin, and the conditions for the enzymatic hydrolysis are: hydrolysis temperature of 42℃, pH of 4.5, and hydrolysis time of 60 min.

7. The preparation method according to claim 1, characterized in that, In step (3), the mass ratio of the soy protein isolate to the pectin in step (1) is 1:4-8.

8. The preparation method according to claim 7, characterized in that, In step (3), the mass ratio of the soy protein isolate to the pectin in step (1) is 1:

5.

9. The preparation method according to claim 1, characterized in that, In step (3), the mass of the alkaline protease is 0.1%-1% of the soybean protein isolate, and the mass of the transglutaminase is 0.1%-1% of the soybean protein isolate; the enzymatic hydrolysis conditions of the alkaline protease are: pH 8.0-12.0, hydrolysis temperature 30℃-60℃, and hydrolysis time 1h-2h; the enzymatic hydrolysis conditions of the transglutaminase are: pH 6.0-7.5, hydrolysis temperature 40℃-50℃, and hydrolysis time 0.5h-2h.

10. The preparation method according to claim 9, characterized in that, In step (3), the mass of the alkaline protease is 0.5% of the mass of the soybean protein isolate, and the mass of the transglutaminase is 0.3% of the mass of the soybean protein isolate; the enzymatic hydrolysis conditions of the alkaline protease are: pH 10.0, hydrolysis temperature 45℃, and hydrolysis time 1.5h; the enzymatic hydrolysis conditions of the transglutaminase are: pH 6.5, hydrolysis temperature 45℃, and hydrolysis time 1h.

11. The preparation method according to claim 1, characterized in that, In step (4), the solid content is adjusted to 2%; the crosslinking conditions are: add 0.05%-0.3% of crosslinking aid by mass and let stand at 20℃-40℃ for 1h-4h.

12. The preparation method according to claim 1, characterized in that, Includes the following steps: (1) Add sodium carboxymethyl cellulose and pectin to water, adjust the mass content of sodium carboxymethyl cellulose to 1.5% and the mass content of pectin to 0.5%, and stir at 25°C until fully dissolved to obtain a mixed solution; (2) Add a compound enzyme to the mixed solution obtained in step (1) and perform enzymatic hydrolysis. The mass of the compound enzyme is 1% of the total mass of sodium carboxymethyl cellulose and pectin. The compound enzyme is a mixture of pectinase and β-glucosidase in a mass ratio of 8:

1. The enzymatic hydrolysis temperature is 42℃, the pH is 4.5, and the enzymatic hydrolysis time is 60 min. After the enzymatic hydrolysis is completed, boil to inactivate the enzyme and add sodium hydroxide solution to adjust to neutrality to obtain the enzymatic hydrolysis mixture. (3) Add soy protein isolate to water, wherein the mass ratio of soy protein isolate to pectin in step (1) is 1:5, and hydrolyze with alkaline protease, wherein the mass of alkaline protease is 0.5% of the mass of soy protein isolate, the pH is 10.0, the hydrolysis temperature is 45℃, and the hydrolysis time is 1.5h; Subsequently, transglutaminase was added for enzymatic hydrolysis. The mass of transglutaminase was 0.3% of the soybean protein isolate. The pH was adjusted to 6.5, the hydrolysis temperature was 45℃, and the hydrolysis time was 1 hour. After enzymatic hydrolysis, boil for 15 minutes to inactivate the enzyme, and obtain soybean protein hydrolysate. (4) Mix the enzymatic hydrolysate obtained in step (2) and the soybean protein hydrolysate obtained in step (3), adjust the solid content to 2%, add 0.2% CaCl2 by mass of the mixture, let stand at 30°C for 2 hours, filter, wash 5 times to remove the auxiliary agent, and obtain the precursor gel. (5) Place the precursor gel obtained in step (4) into a twin-screw extruder, set the extruder screw speed to 200 rpm, the front section temperature to 80°C, and the rear section temperature to 30°C, extrude and granulate to obtain gel particles, place the gel particles in a vacuum drying oven, set the drying temperature to 60°C and the pressure to 2 kPa, and dry at low temperature until the moisture content is ≤5% to obtain a polymer gel.

13. A polymeric gel prepared according to any one of claims 1-12.

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