Method for preparing emulsion gel from phycocyanin nanoparticle-amorphous starch compound

Abstract

The invention relates to the technical field of emulsion gel preparation, in particular to a method for preparing emulsion gel by using a phycocyanin nanoparticle-amorphous starch composition.The method comprises the following steps that phycocyanin, starch, distilled water and soybean oil are prepared, and the starch comprises cassava starch, corn starch and potato starch; phycocyanin is dissolved in distilled water, then the solution is rapidly injected into absolute ethyl alcohol, and a phycocyanin nanoparticle solution is obtained; according to the method for preparing the emulsion gel from the phycocyanin nanoparticle-amorphous cationic starch compound, a chemical cross-linking agent is not needed, tedious steps of a traditional process are simplified, the stable compound is formed through the electrostatic interaction of phycocyanin nanoparticles and amorphous cationic starch, the storage stability of the emulsion gel and the environmental stress resistance to high temperature, acid, alkali and high salt are improved, and the stability of the emulsion gel is improved. The problems that the emulsion gel constructed by single phycocyanin nanoparticles is poor in response to the external environment and fragile in structure are solved, the application range of phycocyanin is expanded, and the phycocyanin nanoparticles are suitable for the fields of food and nourishment.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of emulsion gel preparation, in particular to a method for preparing an emulsion gel by using phycocyanin nanoparticle-amorphous starch complex. BACKGROUND

[0002] With the increasing requirements of food delivery systems on structural functions and environmental adaptability, emulsion gels show wide application prospects in the embedding and controlled release of nutritional active substances due to their good dispersibility and three-dimensional network structure.

[0003] Phycocyanin is a microbial-based protein with antioxidant activity, which has high biological activity and safety. However, its interfacial adsorption capacity is limited, and it is sensitive to heat, pH and ionic strength, making it difficult to build stable emulsions alone. Amorphous cationic starch has good thickening and complexing ability due to its disordered structure and surface cationic properties, and can form complexes with protein nanoparticles through electrostatic interaction, thereby enhancing the interfacial stability of the emulsion.

[0004] However, most emulsion gel preparation methods use crosslinking agents or are constructed in steps, which are usually complicated and have limited system stability, making it difficult to meet the needs of green, efficient and industrial feasibility. In addition, emulsion gels constructed solely by phycocyanin nanoparticles have poor environmental response ability and fragile structure, making it difficult to adapt to complex food processing conditions. SUMMARY

[0005] The present application aims to provide a method for preparing an emulsion gel by using phycocyanin nanoparticle-amorphous starch complex, to solve the problems of traditional emulsion gel systems such as complicated preparation process, sensitivity to external environment and poor structural stability, and to improve the application performance of emulsion gels in food processing and functional factor delivery.

[0006] To achieve the above-mentioned purpose, the present application provides the following technical solution: a method for preparing an emulsion gel by using phycocyanin nanoparticle-amorphous starch complex, comprising the following steps:

[0007] S1, material preparation: preparing phycocyanin, starch, distilled water and soybean oil, the starch including cassava starch, corn starch and potato starch;

[0008] S2, preparing phycocyanin nanoparticles A: dissolving phycocyanin in distilled water, then rapidly injecting the solution into anhydrous ethanol to obtain a phycocyanin nanoparticle solution;

[0009] Removing ethanol by rotary evaporation to obtain a phycocyanin nanoparticle solution A;

[0010] S3, preparing amorphous cationic starch B: adding starch to isopropyl alcohol, stirring at room temperature with a magnetic stirrer, and adding sodium hydroxide solution dropwise;

[0011] The obtained mixed solution is added with 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution, and then subjected to water bath heating and stirring reaction. After the reaction is completed, the pH is adjusted to 6.2 with an acid agent, and anhydrous ethanol is added to precipitate the product;

[0012] The obtained precipitate is washed with ethanol and then dried to obtain cationic starch;

[0013] The cationic starch is dissolved in distilled water and subjected to stirring and heating, the temperature of the stirring and heating being 70-100°C, and the heating time being 20-60 min, so that the cationic starch is completely gelatinized and forms an amorphous structure, thereby obtaining an amorphous cationic starch solution B;

[0014] S4, preparing a mixed solution C: adding the phycocyanin nanoparticle solution A in step S2 into the amorphous cationic starch solution B in step S3 to obtain a phycocyanin nanoparticle-amorphous cationic starch mixed solution C;

[0015] S5, preparing an emulsion gel: adding soybean oil into the mixed solution C in step S4, and subjecting the mixed solution C with the added soybean oil to high-speed shearing homogenization treatment by using a homogenizer, thereby obtaining an emulsion gel.

[0016] Preferably, in the step S2,

[0017] The concentration of the phycocyanin solution is 0.5%-3% (w / v);

[0018] The volume ratio of the phycocyanin solution to anhydrous ethanol is 1:3-1:10;

[0019] The temperature of the rotary evaporation is 40°C, and the rotation speed is 100 rpm;

[0020] The concentration of the phycocyanin nanoparticle solution A is 0.3%-2.0% (w / v).

[0021] Preferably, in the step S3,

[0022] The mass-volume ratio of the starch to isopropanol is 1:5-1:15 (g / mL);

[0023] The concentration of the sodium hydroxide solution is 5%-10% (w / v), and the amount used is 20%-50% of the mass of the starch;

[0024] The concentration of the 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution is 30%-50% (w / v), and the molar ratio to the starch is 0.5:1-2:1;

[0025] The concentration of the amorphous cationic starch solution B is 0.3%-2.0% (w / v).

[0026] Preferably, the rate of magnetic stirring at room temperature in step S3 is 300-500 rpm.

[0027] Preferably, in step S3:

[0028] The temperature of water bath heating after adding 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution is 70-90℃, and the heating time is 10-40 min.

[0029] The acid agent is 1M hydrochloric acid solution.

[0030] The drying process after washing is: after washing the precipitate 3-5 times with anhydrous ethanol, it is filtered and dried in an oven.

[0031] Preferably, in step S4, the volume ratio of phycocyanin nanoparticle solution A to amorphous cationic starch solution B is 4:1-1:3.

[0032] Preferably, in step S5:

[0033] The volume ratio of mixed solution C to soybean oil includes 8:2, 7:3, 6:4, 5:5, 4:6, 3:7 and 2:8.

[0034] The rate of high-speed shearing homogenization is 9000-15000 rpm, and the time is 2-4 min.

[0035] Compared with the prior art, the present application has the following advantages:

[0036] The present application provides a preparation method of emulsion gel based on phycocyanin nanoparticle and amorphous cationic starch complex, which has the advantages of natural edible, green environmental protection, simple process, etc. Phycocyanin nanoparticles and amorphous cationic starch form a stable complex structure through electrostatic interaction, hydrogen bond and hydrophobic interaction, which significantly improves the interfacial adsorption capacity and gel network strength of the emulsion. The prepared emulsion gel shows excellent structural stability and environmental stress resistance under high temperature, acid-base fluctuation and high salt conditions, and is suitable for complex food processing process. This method does not need to add chemical crosslinking agent, is easy to industrialize, and expands the application range of phycocyanin and polysaccharide materials in functional food. BRIEF DESCRIPTION OF DRAWINGS

[0037] Figure 1 The rheological property diagram of the complex stable emulsion prepared by the present application, comparative example one, comparative example two and example one is shown. DETAILED DESCRIPTION

[0038] With reference to the drawings of the embodiments of the present application, the technical solutions in the embodiments of the present application will be described clearly and completely. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without creative work fall within the scope of the present application.

[0039] In the embodiments of the present application, the test methods for the properties of the complex and the physicochemical properties of the emulsion gel are as follows:

[0040] Emulsion rheology determination method: Kinexus Pro was used + A rheometer (Malvern Instruments Ltd.) was used to characterize the rheological properties. A 20 mm parallel plate was equipped, the measurement gap was 1 mm, the frequency sweep test (0.1-10 rad / s) was performed, and the storage modulus (G') and loss modulus (G") of the sample were determined.

[0041] Example 1

[0042] Please refer to Figure 1 The present application provides a technical solution: a method for preparing an emulsion gel using phycocyanin nanoparticle-amorphous starch complex, comprising the following steps:

[0043] S1, material preparation: preparing phycocyanin, cassava starch, distilled water and soybean oil;

[0044] S2, preparation of phycocyanin nanoparticle A: dissolving phycocyanin in distilled water to prepare a 1% (w / v) phycocyanin solution, then rapidly injecting the solution into anhydrous ethanol, wherein the volume ratio of the phycocyanin solution to the anhydrous ethanol is 1:4, to obtain a phycocyanin nanoparticle solution;

[0045] The ethanol was removed by rotary evaporation at a temperature of 40°C and a rotation speed of 100 rpm to obtain a 1% (w / v) phycocyanin nanoparticle solution A;

[0046] S3, preparation of amorphous cationic starch B: adding cassava starch into isopropanol, wherein the mass volume ratio of the cassava starch to the isopropanol is 1:5 (g / mL), stirring at room temperature with a magnetic stirrer at a speed of 300 rpm, and simultaneously adding a sodium hydroxide solution dropwise, wherein the concentration of the sodium hydroxide solution is 5% (w / v) and the amount is 20% of the mass of the starch;

[0047] Subsequently, after adding 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution with a concentration of 30% (w / v) and a molar ratio of 0.5:1 to the starch into the resulting mixed solution, the reaction was carried out by water bath heating and stirring, the water bath heating temperature was 80°C, the heating time was 20 min, after the reaction was completed, the pH was adjusted to 6.2 by using 1M hydrochloric acid, and anhydrous ethanol was added to precipitate the product;

[0048] The resulting precipitate was washed with anhydrous ethanol for 3 times, then was filtered by suction and was dried in an oven to obtain cationic starch;

[0049] The cationic starch was dissolved in distilled water and was heated and stirred, the temperature was 90°C, the heating time was 30 min, so that the cationic starch was completely gelatinized and formed an amorphous structure, and an amorphous cationic starch solution B with a concentration of 1% (w / v) was obtained;

[0050] S4, preparing mixed solution C: adding the phycocyanin nanoparticle solution A in step S2 into the amorphous cationic starch solution B in step S3, the volume ratio of the phycocyanin nanoparticle solution A to the amorphous cationic starch solution B was 3:1, and a phycocyanin nanoparticle-amorphous cationic starch mixed solution C was obtained;

[0051] S5, preparing emulsion gel: adding soybean oil into the mixed solution C in step S4, the volume ratio of the mixed solution C to the soybean oil was 3:7, and the mixed solution C with the added soybean oil was subjected to high-speed shearing homogenization treatment by using a homogenizer, the high-speed shearing homogenization rate was 13000 rpm, and the time was 3 min, and an emulsion gel was obtained.

[0052] The emulsion prepared by Example One was in a gel state. The rheological test results showed that the emulsion gel prepared by using the phycocyanin nanoparticle-cationic starch complex of the present example had a strong gel network, the stable complex formed by the electrostatic interaction between the phycocyanin nanoparticles and the amorphous cationic starch improved the storage stability of the emulsion gel and the environmental stress resistance to high temperature, acid and alkali, and high salt, the G' value was about 301 Pa, the emulsion gel had high stability, and was still in a gel state after being stored for 14 days.

[0053] Example Two

[0054] Different from Example One is that:

[0055] S2, preparing phycocyanin nanoparticles: the concentration of solution A was 2.0% (w / v).

[0056] S3, preparing amorphous cationic starch: the concentration of solution B was 2.0% (w / v).

[0057] The emulsion prepared by Example Two is in the form of a gel. Rheological test results show that the G' of the emulsion gel prepared using the phycocyanin nanoparticle-cationic starch complex of this example is 180 Pa, and the emulsion gel stability is slightly higher, and remains in the form of a gel after 14 days of storage.

[0058] Example Three

[0059] The difference between this example and Example One is that:

[0060] S2, Preparation of phycocyanin nanoparticles: the concentration of solution A is 0.3% (w / v).

[0061] S3, Preparation of amorphous cationic starch: the concentration of solution B is 0.3% (w / v).

[0062] The emulsion prepared by Example Three is in the form of a flow. Rheological test results show that the G' of the emulsion prepared using the phycocyanin nanoparticle-cationic starch complex of this example is 102 Pa, and the emulsion stability is poor, and stratification occurs after 14 days of storage.

[0063] Example Four

[0064] The difference between this example and Example One is that:

[0065] S4, Mixing solution C: add the phycocyanin nanoparticle solution A in step S2 to the amorphous cationic starch solution B in step S3, and the volume ratio of the phycocyanin nanoparticle solution A to the amorphous cationic starch solution B is 4:1, to obtain the phycocyanin nanoparticle-amorphous cationic starch mixing solution C.

[0066] S5, Preparation of emulsion gel: add soybean oil to the mixing solution C of step S4, and the volume ratio of the mixing solution C to the soybean oil is 5:5.

[0067] The emulsion prepared by Example Four is in the form of a flow. The G' of the emulsion prepared using the phycocyanin nanoparticle-cationic starch complex of this example is 110 Pa, and the emulsion gel stability is poor, and the emulsion gel fails to remain in the form of a gel, and slight stratification occurs after 14 days of storage.

[0068] Example Five

[0069] The difference between this example and Example One is that:

[0070] The following steps are included:

[0071] S1, Material preparation: prepare phycocyanin, corn starch, distilled water, and soybean oil;

[0072] S2, preparation of phycocyanin nanoparticles A: phycocyanin was dissolved in distilled water to prepare a 2% (w / v) phycocyanin solution, and then the solution was rapidly injected into anhydrous ethanol, wherein the volume ratio of the phycocyanin solution to the anhydrous ethanol was 1:6, to obtain a phycocyanin nanoparticle solution;

[0073] The ethanol was removed by rotary evaporation at a temperature of 40°C and a rotation speed of 100 rpm to obtain a 2% (w / v) phycocyanin nanoparticle solution A.

[0074] S3, preparation of amorphous cationic starch B: corn starch was added to isopropanol, wherein the mass-volume ratio of the corn starch to the isopropanol was 1:10 (g / mL), and the mixture was stirred at room temperature at a magnetic stirring speed of 300 rpm, while a sodium hydroxide solution was added dropwise, the concentration of the sodium hydroxide solution was 8% (w / v), and the amount of the sodium hydroxide solution was 30% of the mass of the starch;

[0075] Then, after adding a 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution to the obtained mixed solution, the solution was subjected to a water bath heating and stirring reaction, wherein the concentration of the 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution was 40% (w / v), the molar ratio of the 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution to the starch was 1:1, the water bath heating temperature was 80°C, and the heating time was 20 min; after the reaction was completed, the pH was adjusted to 7 with 1M hydrochloric acid, and anhydrous ethanol was added to precipitate the product;

[0076] The obtained precipitate was washed with anhydrous ethanol for 5 times, then was suction filtered, and was dried in an oven to obtain the cationic starch.

[0077] The cationic starch was dissolved in distilled water and was heated and stirred, the temperature was 80°C, and the heating time was 30 min, so that the cationic starch was completely gelatinized and formed an amorphous structure, to obtain a 2% (w / v) amorphous cationic starch solution B.

[0078] S4, mixed solution C: the phycocyanin nanoparticle solution A in step S2 was added to the amorphous cationic starch solution B in step S3, and the volume ratio of the phycocyanin nanoparticle solution A to the amorphous cationic starch solution B was 1:1, to obtain a phycocyanin nanoparticle-amorphous cationic starch mixed solution C;

[0079] S5, preparation of emulsion gel: soybean oil was added to the mixed solution C in step S4, and the volume ratio of the mixed solution C to the soybean oil was 4:6, and the mixed solution C to which the soybean oil was added was subjected to high-speed shearing homogenization treatment by using a homogenizer, wherein the high-speed shearing homogenization speed was 11000 rpm, and the time was 5 min, to obtain an emulsion gel.

[0080] The emulsion prepared by Example Five is in a gel form. The results of the rheological test show that the emulsion gel prepared by using the phycocyanin nanoparticle-cationic starch complex of the present example has a strong gel network, with a G' value of about 272 Pa, and the emulsion gel has high stability, especially after being stored for 14 days, it still remains in a gel form.

[0081] Example Six

[0082] comprising the following steps:

[0083] S1, material preparation: prepare phycocyanin, potato starch, distilled water and soybean oil;

[0084] S2, preparation of phycocyanin nanoparticles A: dissolve phycocyanin in distilled water to prepare a 1% (w / v) phycocyanin solution, then quickly inject the solution into anhydrous ethanol, with a volume ratio of 1:10 between the phycocyanin solution and the anhydrous ethanol to obtain a phycocyanin nanoparticle solution;

[0085] Remove ethanol by rotary evaporation at a temperature of 40°C and a rotation speed of 100 rpm to obtain a 1% (w / v) phycocyanin nanoparticle solution A.

[0086] S3, preparation of amorphous cationic starch B: add potato starch to isopropanol, with a mass-volume ratio of 1:10 (g / mL) between the tapioca starch and the isopropanol, and magnetically stir at room temperature at a stirring rate of 500 rpm, while adding a sodium hydroxide solution dropwise, with a concentration of 10% (w / v) and an amount of 50% of the mass of the starch;

[0087] Then add a 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution to the resulting mixed solution, with a concentration of 50% (w / v) and a molar ratio of 2:1 to the starch, and perform a water bath heating and stirring reaction at a water bath heating temperature of 80°C for 20 min, after which the pH is adjusted to 7 with 1M hydrochloric acid, and anhydrous ethanol is added to precipitate the product;

[0088] The resulting precipitate is washed with anhydrous ethanol for 3 times, then filtered under suction, and dried in an oven to obtain cationic starch;

[0089] Dissolve the cationic starch in distilled water and stir and heat at a temperature of 70°C for 40 min to completely gelatinize the cationic starch and form an amorphous structure, to obtain a 1% (w / v) amorphous cationic starch solution B.

[0090] S4, mixing solution C: the phycocyanin nanoparticle solution A in step S2 was added to the amorphous cationic starch solution B in step S3, and the volume ratio of the phycocyanin nanoparticle solution A to the amorphous cationic starch solution B was 1:3, to obtain a phycocyanin nanoparticle-amorphous cationic starch mixing solution C;

[0091] S5, preparing an emulsion gel: soybean oil was added to the mixing solution C in step S4, and the volume ratio of the mixing solution C to the soybean oil was 3:7, and the mixing solution C to which the soybean oil was added was subjected to high-speed shearing homogenization treatment by using a homogenizer, wherein the rate of the high-speed shearing homogenization was 10000 rpm, and the time was 4 min, to obtain an emulsion gel.

[0092] The emulsion prepared by Example Six was in a gel state. The rheological test results showed that the emulsion gel prepared by using the phycocyanin nanoparticle-cationic starch complex of the present example had a certain gel network, the G' value was about 206 Pa, and the emulsion stability was slightly high, and the emulsion was not layered but in a flowing state after being stored for 14 days.

[0093] Comparative Example One

[0094] A method for preparing an emulsion by using phycocyanin nanoparticles alone, comprising the following steps:

[0095] Phycocyanin was dissolved in distilled water, and then the solution was rapidly injected into anhydrous ethanol to obtain a phycocyanin nanoparticle solution. Ethanol was removed by rotary evaporation to obtain a phycocyanin nanoparticle solution with a concentration of 1% (w / v).

[0096] Soybean oil was added to the above phycocyanin nanoparticle solution, and the volume ratio of the solution to the soybean oil was 3:7, and the solution to which the soybean oil was added was subjected to high-speed shearing homogenization treatment by using a homogenizer, to obtain an emulsion gel. The shearing rate was 13000 rpm, and the time was 3 min.

[0097] The emulsion prepared by Comparative Example One was in a gel state. The rheological test results showed that the emulsion gel prepared by using the phycocyanin nanoparticles of the present comparative example had a relatively solid gel network, the G' value was about 222 Pa, and the emulsion stability was slightly high, and the gel state was unchanged after being stored for 14 days.

[0098] Comparative Example Two

[0099] A method for preparing an emulsion by using amorphous starch alone, comprising the following steps:

[0100] Cassava starch was added into isopropanol and stirred at room temperature with a magnetic stirrer at a stirring rate of 300 rpm, while adding sodium hydroxide solution dropwise. After adding 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution, the reaction was stirred with a water bath heater. After the reaction was completed, the pH was adjusted to 7 with 1M hydrochloric acid, and anhydrous ethanol was added to precipitate the product. The obtained precipitate was washed with ethanol three times and dried to obtain cationic starch. The cationic starch was dissolved in distilled water and heated at 90°C for 20 min to obtain a non-crystalline cationic starch solution having a concentration of 1% (w / v).

[0101] Soybean oil was added to the above non-crystalline cationic starch solution at a volume ratio of 3:7, and the solution was homogenized at a high shear rate for 3 min to obtain an emulsion gel. The shear rate was 13000 rpm.

[0102] The emulsion prepared from Comparative Example 2 was in a flowable state. Rheological test results showed that the G' value of the emulsion prepared using the cationic starch of this comparative example was about 0.1 Pa, and the emulsion had very poor stability, with the fresh emulsion showing layering.

[0103] It should be noted that the relational terms herein such as first and second, and the like, are used solely to distinguish one from another entity or action, without necessarily requiring or implying any such actual relationship or order between such entities or actions. Moreover, the terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but can include other elements not expressly listed or inherent to such process, method, article, or apparatus.

[0104] Although embodiments of the present application have been shown and described, it is to be understood that various modifications, substitutions, replacements and changes can be made to these embodiments without departing from the principles and spirit of the present application, and the scope of the present application is defined by the appended claims and their equivalents.

Claims

1. A method for preparing an emulsion gel using a phycocyanin nanoparticle-amorphous starch complex, characterized by: The method comprises the following steps: S1, material preparation: preparing phycocyanin, starch, distilled water and soybean oil, wherein the starch comprises cassava starch, corn starch and potato starch; S2, preparing phycocyanin nanoparticles A: dissolving phycocyanin in distilled water, and then rapidly injecting the solution into anhydrous ethanol to obtain a phycocyanin nanoparticle solution; Removing ethanol by rotary evaporation to obtain the phycocyanin nanoparticle solution A; S3, preparing amorphous cationic starch B: adding starch into isopropanol, and stirring magnetically at room temperature while adding sodium hydroxide solution dropwise; After adding 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution to the obtained mixed solution, water bath heating and stirring reaction is carried out, after the reaction is completed, the pH is adjusted to 6.2 by using an acid agent, and anhydrous ethanol is added to precipitate the product; The obtained precipitate is washed with ethanol and then dried to obtain cationic starch; The cationic starch is dissolved in distilled water and heated and stirred, the temperature of the heating and stirring is 70-100 DEG C, and the heating time is 20-60 min, so that the cationic starch is completely gelatinized and forms an amorphous structure, and an amorphous cationic starch solution B is obtained; S4, preparing a mixed solution C: adding the phycocyanin nanoparticle solution A in step S2 into the amorphous cationic starch solution B in step S3 to obtain a phycocyanin nanoparticle-amorphous cationic starch mixed solution C; S5, preparing an emulsion gel: adding soybean oil into the mixed solution C in step S4, and using a homogenizer to perform high-speed shearing homogenization treatment on the mixed solution C with soybean oil to obtain an emulsion gel.

2. The method for preparing emulsion gel using phycocyanin nanoparticle-amorphous starch complex according to claim 1, characterized in that: In the step S2: The concentration of the phycocyanin solution is 0.5-3% (w / v); The volume ratio of the phycocyanin solution to anhydrous ethanol is 1:3-1:10; The temperature of the rotary evaporation is 40 DEG C, and the rotation speed is 100 rpm; The concentration of the phycocyanin nanoparticle solution A is 0.3-2.0% (w / v).

3. The method for preparing emulsion gel using phycocyanin nanoparticle-amorphous starch complex according to claim 1, characterized in that: In the step S3: The mass-volume ratio of the starch to isopropanol is 1:5-1:15 (g / mL); The concentration of the sodium hydroxide solution is 5-10% (w / v), and the amount is 20-50% of the mass of the starch; The concentration of the 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution is 30-50% (w / v), and the molar ratio to the starch is 0.5:1-2:1; The concentration of the amorphous cationic starch solution B is 0.3-2.0% (w / v).

4. The method of preparing emulsion gels using phycocyanin nanoparticle-amorphous starch complexes according to claim 1, characterized in that: The stirring speed in the step S3 at room temperature is 300-500 rpm.

5. The method of preparing emulsion gels using phycocyanin nanoparticle-amorphous starch complexes according to claim 1, characterized in that: In the step S3: The water bath heating temperature after adding the 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution is 70-90 DEG C, and the heating time is 10-40 min; The acid agent is 1M hydrochloric acid solution; The drying process after washing is: washing the precipitate with anhydrous ethanol for 3-5 times, and then performing suction filtration and drying in an oven.

6. The method of preparing an emulsion gel using a phycocyanin nanoparticle-amorphous starch complex according to claim 1, characterized by: In the step S4, the volume ratio of the phycocyanin nanoparticle solution A to the amorphous cationic starch solution B is 4:1-1:

3.

7. The method of preparing emulsion gels using phycocyanin nanoparticle-amorphous starch complexes according to claim 1, characterized in that: In the step S5: The volume ratio of the mixed solution C to soybean oil comprises 8:2, 7:3, 6:4, 5:5, 4:6, 3:7 and 2:8; The high-speed shearing homogenization speed is 9000-15000 rpm, and the time is 2-4 min.

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