Method for preparing emulsion gels using phycocyanin nanoparticle-amorphous starch complexes

Abstract

The present application relates to the technical field of emulsion gel preparation, in particular to a method for preparing emulsion gel by using phycocyanin nanoparticle-amorphous starch complex, comprising the following steps: preparing phycocyanin, starch, distilled water and soybean oil, wherein the starch comprises cassava starch, corn starch and potato starch; dissolving phycocyanin in distilled water, and then rapidly injecting the solution into anhydrous ethanol to obtain a phycocyanin nanoparticle solution. The method for preparing emulsion gel by using phycocyanin nanoparticle-amorphous cationic starch complex does not need chemical cross-linking agent, simplifies the cumbersome steps of traditional process, improves the storage stability of emulsion gel and the environmental stress resistance to high temperature, acid and alkali, and high salt through the stable complex formed by the electrostatic interaction of the two, overcomes the problems of poor response to external environment and fragile structure of emulsion gel constructed by phycocyanin nanoparticles alone, expands the application range of phycocyanin, and is suitable for food and nutritional product fields.

Description

Technical Field

[0001] This invention relates to the field of emulsion gel preparation technology, specifically a method for preparing emulsion gels using phycocyanin nanoparticles-amorphous starch complex. Background Technology

[0002] As food delivery systems increasingly demand structural functionality and environmental adaptability, emulsion gels, with their excellent dispersibility and three-dimensional network structure, show broad application prospects in the encapsulation and controlled release of nutrient-active substances.

[0003] Phycocyanin is a microbial-based protein with antioxidant activity, exhibiting high bioactivity and safety. However, its interfacial adsorption capacity is limited, and it is highly sensitive to heat, pH, and ionic strength, making it difficult to construct stable emulsions alone. Amorphous cationic starch, due to its disordered structure and surface cationic properties, possesses excellent thickening and complexing capabilities. It can form complexes with protein nanoparticles through electrostatic interactions, thereby enhancing the interfacial stability of emulsions.

[0004] However, most emulsion gel preparation methods use cross-linking agents or stepwise construction. These processes are usually cumbersome and have limited system stability, making it difficult to meet the requirements of green, efficient and industrial feasibility. In addition, emulsion gels constructed solely from phycocyanin nanoparticles have poor responsiveness to the external environment and are structurally fragile, making them difficult to adapt to complex food processing conditions. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preparing emulsion gels using phycocyanin nanoparticles-amorphous starch complexes, in order to solve the problems of traditional emulsion gel systems, such as cumbersome 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 objectives, the present invention provides the following technical solution: a method for preparing an emulsion gel using phycocyanin nanoparticles-amorphous starch complex, comprising the following steps:

[0007] S1. Material preparation: Prepare phycocyanin, starch, distilled water and soybean oil, wherein the starch includes tapioca starch, corn starch and potato starch;

[0008] S2. Preparation of phycocyanin nanoparticles A: Dissolve phycocyanin in distilled water, and then quickly inject the solution into anhydrous ethanol to obtain a phycocyanin nanoparticle solution.

[0009] Ethanol was removed by rotary evaporation to obtain phycocyanin nanoparticle solution A;

[0010] S3. Preparation of amorphous cationic starch B: Add starch to isopropanol, stir magnetically at room temperature, and add sodium hydroxide solution dropwise at the same time.

[0011] The resulting mixed solution was added to a solution of 3-chloro-2-hydroxypropyl-trimethylammonium chloride and then heated and stirred in a water bath. After the reaction was completed, the pH was adjusted to 6.2 with an acid and anhydrous ethanol was added to precipitate the product.

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

[0013] Cationic starch is dissolved in distilled water and stirred and heated at a temperature of 70℃~100℃ for 20~60min to completely gelatinize the cationic starch and form an amorphous structure, thus obtaining amorphous cationic starch solution B.

[0014] S4. Preparation of mixture C: Add the phycocyanin nanoparticle solution A from step S2 to the amorphous cationic starch solution B from step S3 to obtain phycocyanin nanoparticle-amorphous cationic starch mixture C.

[0015] S5. Obtaining emulsion gel: Add soybean oil to the mixture C in step S4, and use a homogenizer to perform high-speed shear homogenization on the mixture C with added soybean oil to obtain emulsion gel.

[0016] Preferably, in step S2:

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

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

[0019] The rotary evaporator was operated at a temperature of 40°C and a rotation speed of 100 rpm.

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

[0021] Preferably, in step S3;

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

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

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

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

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

[0027] Preferably, in step S3:

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

[0029] The acid is a 1M hydrochloric acid solution;

[0030] The drying process after washing is as follows: rinse the precipitate 3 to 5 times with anhydrous ethanol, filter it, and dry it 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 to 1:3.

[0032] Preferably, in step S5:

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

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

[0035] Compared with the prior art, the beneficial effects of the present invention are:

[0036] This invention provides a method for preparing an emulsion gel based on a phycocyanin nanoparticle and amorphous cationic starch complex. This method offers advantages such as being naturally edible, environmentally friendly, and simple to process. The phycocyanin nanoparticles and amorphous cationic starch form a stable composite structure through electrostatic interactions, hydrogen bonds, and hydrophobic interactions, significantly enhancing the interfacial adsorption capacity and gel network strength of the emulsion. The resulting emulsion gel exhibits excellent structural stability and resistance to environmental stress under high temperature, acid-base fluctuations, and high salt conditions, making it suitable for complex food processing. This method requires no chemical cross-linking agents, is easy to industrialize, and expands the application scope of phycocyanin and polysaccharide materials in functional foods. Attached Figure Description

[0037] Figure 1 This is a schematic diagram showing the rheological properties of the composite stabilized emulsions prepared in Comparative Example 1, Comparative Example 2, and Example 1 of the present invention. Detailed Implementation

[0038] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0039] The methods for testing the properties of the complex and the physicochemical characteristics of the emulsion gel in the embodiments of the present invention are as follows:

[0040] Emulsion rheology determination method: using Kinexus Pro + The rheometer (Malvern Instruments Ltd.) was used to characterize the rheological properties. Equipped with a 20 mm parallel plate and a 1 mm measurement gap, the instrument performed a frequency sweep test (0.1–10 rad / s) to determine the storage modulus (G') and loss modulus (G").

[0041] Example 1

[0042] Please see Figure 1 This invention provides a technical solution: a method for preparing an emulsion gel using phycocyanin nanoparticles-amorphous starch complex, comprising the following steps:

[0043] S1. Material preparation: Prepare phycocyanin, tapioca starch, distilled water and soybean oil;

[0044] S2. Preparation of phycocyanin nanoparticles A: Dissolve phycocyanin in distilled water to prepare a 1% (w / v) phycocyanin solution, and then quickly inject the solution into anhydrous ethanol, wherein the volume ratio of phycocyanin solution to anhydrous ethanol is 1:4, to obtain phycocyanin nanoparticle solution.

[0045] Ethanol was removed by rotary evaporation at a temperature of 40°C and a rotation speed of 100 rpm, resulting in a 1% (w / v) phycocyanin nanoparticle solution A.

[0046] S3. Preparation of amorphous cationic starch B: Tapioca starch is added to isopropanol, wherein the mass-to-volume ratio of tapioca starch to isopropanol is 1:5 (g / mL), and magnetic stirring is performed at room temperature at a speed of 300 rpm. Sodium hydroxide solution is added dropwise at a concentration of 5% (w / v) and an amount of 20% of the starch mass.

[0047] Subsequently, a 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution was added to the obtained mixed solution, and the mixture was heated and stirred in a water bath. The concentration of the 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution was 30% (w / v), the molar ratio of the 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution to starch was 0.5:1, the water bath temperature was 80℃, and the heating time was 20 min. After the reaction was completed, the pH was adjusted to 6.2 with 1M hydrochloric acid, and anhydrous ethanol was added to precipitate the product.

[0048] The precipitate was washed three times with anhydrous ethanol, filtered, and dried in an oven to obtain cationic starch.

[0049] Cationic starch was dissolved in distilled water and stirred and heated at 90°C for 30 minutes to completely gelatinize the cationic starch and form an amorphous structure, thus obtaining an amorphous cationic starch solution B with a concentration of 1% (w / v).

[0050] S4. Preparation of mixed solution C: Add the phycocyanin nanoparticle solution A from step S2 to the amorphous cationic starch solution B from step S3. The volume ratio of phycocyanin nanoparticle solution A to amorphous cationic starch solution B is 3:1, to obtain phycocyanin nanoparticle-amorphous cationic starch mixed solution C.

[0051] S5. Obtaining the emulsion gel: Add soybean oil to the mixture C in step S4. The volume ratio of mixture C to soybean oil is 3:7. Use a homogenizer to perform high-speed shear homogenization on the mixture C with added soybean oil. The high-speed shear homogenization rate is 13000 rpm and the time is 3 min to obtain the emulsion gel.

[0052] The emulsion prepared in Example 1 is gel-like. Rheological testing results show that the emulsion gel prepared using the phycocyanin nanoparticle-cationic starch complex of this example has a strong gel network. The stable complex formed by the electrostatic interaction between the phycocyanin nanoparticles and amorphous cationic starch enhances the storage stability of the emulsion gel and its resistance to environmental stresses such as high temperature, acid / alkali, and high salt. Its G' value is approximately 301 Pa, indicating high emulsion gel stability, especially maintaining a gel-like state even after 14 days of storage.

[0053] Example 2

[0054] The difference from Example 1 is:

[0055] S2. Preparation of phycocyanin nanoparticles: The concentration of solution A is 2.0% (w / v).

[0056] S3. Preparation of amorphous cationic starch: The concentration of solution B is 2.0% (w / v).

[0057] The emulsion prepared in Example 2 was gel-like. Rheological test results showed that the G' of the emulsion gel prepared using the phycocyanin nanoparticle-cationic starch complex in this example was 180 Pa, and the emulsion gel had slightly high stability, especially after 14 days of storage, it still maintained a gel-like state.

[0058] Example 3

[0059] The difference from Example 1 is:

[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 in Example 3 was in a fluid state. Rheological testing results showed that the G' of the emulsion prepared using the phycocyanin nanoparticle-cationic starch complex in this example was 102 Pa, and the emulsion exhibited poor stability, showing stratification after 14 days of storage.

[0063] Example 4

[0064] The difference from Example 1 is:

[0065] S4. Mixture C: Add the phycocyanin nanoparticle solution A from step S2 to the amorphous cationic starch solution B from step S3. The volume ratio of phycocyanin nanoparticle solution A to amorphous cationic starch solution B is 4:1, to obtain phycocyanin nanoparticle-amorphous cationic starch mixture C.

[0066] S5. Obtaining the emulsion gel: Add soybean oil to the mixture C in step S4, with a volume ratio of 5:5 between the mixture C and the soybean oil.

[0067] The emulsion prepared in Example 4 was in a fluid state. The G' of the emulsion prepared using the phycocyanin nanoparticle-cationic starch complex in this example was 110 Pa, and the emulsion had poor gel stability, failing to maintain a gel state and exhibiting slight stratification after 14 days of storage.

[0068] Example 5

[0069] The difference from Example 1 is:

[0070] Includes the following steps:

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

[0072] S2. Preparation of phycocyanin nanoparticles A: Dissolve phycocyanin in distilled water to prepare a 2% (w / v) phycocyanin solution, and then quickly inject the solution into anhydrous ethanol, wherein the volume ratio of phycocyanin solution to anhydrous ethanol is 1:6, to obtain phycocyanin nanoparticle solution.

[0073] Ethanol was removed by rotary evaporation at a temperature of 40°C and a rotation speed of 100 rpm, resulting in a 2% (w / v) solution of phycocyanin nanoparticles, A.

[0074] S3. Preparation of amorphous cationic starch B: Corn starch is added to isopropanol, wherein the mass-to-volume ratio of corn starch to isopropanol is 1:10 (g / mL), and the mixture is magnetically stirred at room temperature at a speed of 300 rpm. Sodium hydroxide solution is added dropwise at a concentration of 8% (w / v) and the amount added is 30% of the starch mass.

[0075] Subsequently, a 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution was added to the obtained mixed solution, and the mixture was heated and stirred in a water bath. 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 starch was 1:1, the water bath temperature was 80℃, 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 precipitate was washed five times with anhydrous ethanol, filtered, and dried in an oven to obtain cationic starch.

[0077] Cationic starch was dissolved in distilled water and stirred and heated to 80°C for 30 minutes to completely gelatinize the cationic starch and form an amorphous structure, thus obtaining an amorphous cationic starch solution B with a concentration of 2% (w / v).

[0078] S4, Mixture C: Add the phycocyanin nanoparticle solution A from step S2 to the amorphous cationic starch solution B from step S3. The volume ratio of phycocyanin nanoparticle solution A to amorphous cationic starch solution B is 1:1, to obtain phycocyanin nanoparticle-amorphous cationic starch mixture C.

[0079] S5. Obtaining the emulsion gel: Add soybean oil to the mixture C in step S4. The volume ratio of mixture C to soybean oil is 4:6. Use a homogenizer to perform high-speed shear homogenization on the mixture C with added soybean oil. The high-speed shear homogenization rate is 11000 rpm and the time is 5 min to obtain the emulsion gel.

[0080] The emulsion prepared in Example 5 was gel-like. Rheological testing results showed that the emulsion gel prepared using the phycocyanin nanoparticle-cationic starch complex of this example had a strong gel network with a G' value of approximately 272 Pa. The emulsion gel exhibited high stability, especially maintaining its gel-like state even after 14 days of storage.

[0081] Example 6

[0082] Includes 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, and then quickly inject the solution into anhydrous ethanol, wherein the volume ratio of phycocyanin solution to anhydrous ethanol is 1:10 to obtain phycocyanin nanoparticle solution.

[0085] Ethanol was removed by rotary evaporation at a temperature of 40°C and a rotation speed of 100 rpm, resulting in a 1% (w / v) solution of phycocyanin nanoparticles, A.

[0086] S3. Preparation of amorphous cationic starch B: Potato starch is added to isopropanol, wherein the mass-to-volume ratio of cassava starch to isopropanol is 1:10 (g / mL), and the mixture is magnetically stirred at room temperature at a speed of 500 rpm. Sodium hydroxide solution is added dropwise at a concentration of 10% (w / v) and the amount added is 50% of the starch mass.

[0087] Subsequently, a 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution was added to the obtained mixed solution, and the mixture was heated and stirred in a water bath. The concentration of the 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution was 50% (w / v), the molar ratio of the 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution to starch was 2:1, the water bath temperature was 80℃, 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.

[0088] The precipitate was washed three times with anhydrous ethanol, filtered, and dried in an oven to obtain cationic starch.

[0089] Cationic starch was dissolved in distilled water and stirred and heated at 70°C for 40 minutes to completely gelatinize the cationic starch and form an amorphous structure, thus obtaining an amorphous cationic starch solution B with a concentration of 1% (w / v).

[0090] S4, Mixture C: Add the phycocyanin nanoparticle solution A from step S2 to the amorphous cationic starch solution B from step S3. The volume ratio of phycocyanin nanoparticle solution A to amorphous cationic starch solution B is 1:3, to obtain phycocyanin nanoparticle-amorphous cationic starch mixture C.

[0091] S5. Obtaining the emulsion gel: Add soybean oil to the mixture C in step S4. The volume ratio of mixture C to soybean oil is 3:7. Use a homogenizer to perform high-speed shear homogenization on the mixture C with added soybean oil. The high-speed shear homogenization rate is 10000 rpm and the time is 4 min to obtain the emulsion gel.

[0092] The emulsion prepared in Example 6 was gel-like. Rheological testing results showed that the emulsion gel prepared using the phycocyanin nanoparticle-cationic starch complex of this example had a certain gel network, with a G' value of approximately 206 Pa. The emulsion exhibited slightly high stability and did not separate after 14 days of storage, but remained in a flowing state.

[0093] Comparative Example 1

[0094] A method for preparing an emulsion using phycocyanin nanoparticles alone includes 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. The ethanol was removed by rotary evaporation to obtain a 1% (w / v) phycocyanin nanoparticle solution.

[0096] Soybean oil was added to the above phycocyanin nanoparticle solution at a volume ratio of 3:7, and the mixture was homogenized using a high-speed shear homogenizer to obtain an emulsion gel. The shear rate was 13,000 rpm, and the time was 3 min.

[0097] The emulsion prepared by Comparative Example 1 was gel-like. Rheological tests showed that the emulsion gel prepared using the phycocyanin nanoparticles of this comparative example had a relatively robust gel network with a G' value of approximately 222 Pa. The emulsion exhibited slightly higher stability, and the gel state remained unchanged after 14 days of storage.

[0098] Comparative Example 2

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

[0100] Tapioca starch was added to isopropanol and magnetically stirred at 300 rpm at room temperature while sodium hydroxide solution was added dropwise. Then, 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution was added, followed by water bath heating and stirring. After the reaction was complete, the pH was adjusted to 7 with 1M hydrochloric acid, and anhydrous ethanol was added to precipitate the product. The precipitate was washed three times with ethanol and dried to obtain cationic starch. The cationic starch was dissolved in distilled water and heated to 90°C for 20 min to obtain a 1% (w / v) amorphous cationic starch solution.

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

[0102] The emulsion prepared by Comparative Example 2 was in a fluid state. Its rheological test results showed that the G' value of the emulsion prepared using the cationic starch in this comparative example was approximately 0.1 Pa, indicating extremely poor emulsion stability; even fresh emulsion exhibited stratification.

[0103] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0104] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for preparing emulsion gels using phycocyanin nanoparticles-amorphous starch complexes, characterized in that: Includes the following steps: S1. Material preparation: Prepare phycocyanin, starch, distilled water and soybean oil, wherein the starch includes tapioca starch, corn starch and potato starch; S2. Preparation of phycocyanin nanoparticles A: Dissolve phycocyanin in distilled water, and then quickly inject the solution into anhydrous ethanol to obtain a phycocyanin nanoparticle solution. The concentration of the phycocyanin solution is 0.5%~3% (w / v); The volume ratio of phycocyanin solution to anhydrous ethanol is 1:3 to 1:

10. The rotary evaporator was operated at a temperature of 40°C and a rotation speed of 100 rpm. The concentration of phycocyanin nanoparticle solution A is 0.3%~2.0% (w / v); Ethanol was removed by rotary evaporation to obtain phycocyanin nanoparticle solution A; S3. Preparation of amorphous cationic starch B: Add starch to isopropanol, stir magnetically at room temperature, and add sodium hydroxide solution dropwise at the same time. The stirring speed at room temperature is 300~500 rpm. The resulting mixed solution was added to a 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution and then heated and stirred in a water bath. After the reaction was completed, the pH was adjusted to 6.2 with an acid solution of 1M hydrochloric acid, and anhydrous ethanol was added to precipitate the product. The water bath heating temperature after adding the 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution was 70℃~90℃ and the heating time was 10~40min. The precipitate was washed with ethanol and then dried to obtain cationic starch. The washing and drying process was as follows: the precipitate was washed with anhydrous ethanol 3 to 5 times, filtered, and then dried in an oven. Cationic starch is dissolved in distilled water and stirred and heated at a temperature of 70℃~100℃ for 20~60 minutes to completely gelatinize the cationic starch and form an amorphous structure, thus obtaining amorphous cationic starch solution B. The mass-to-volume ratio of starch to isopropanol is 1:5 to 1:15 (g / mL). The concentration of the sodium hydroxide solution is 5%~10% (w / v), and the amount used is 20%~50% of the starch mass; The concentration of the 3-chloro-2-hydroxypropyl-trimethylammonium chloride solution was 30%~50% (w / v), and the molar ratio of the solution to starch was 0.5:1~2:

1. The concentration of amorphous cationic starch solution B is 0.3%~2.0% (w / v); S4. Preparation of mixed solution C: Add the phycocyanin nanoparticle solution A from step S2 to the amorphous cationic starch solution B from step S3 to obtain the phycocyanin nanoparticle-amorphous cationic starch mixed solution C. The volume ratio of phycocyanin nanoparticle solution A to amorphous cationic starch solution B is 4:1-1:

3. S5. Obtaining emulsion gel: Add soybean oil to the mixture C in step S4, and use a homogenizer to perform high-speed shear homogenization on the mixture C with added soybean oil to obtain emulsion gel. The volume ratio of mixture C to soybean oil includes 8:2, 7:3, 6:4, 5:5, 4:6, 3:7 and 2:8; The high-speed shear homogenization rate is 9000~15000 rpm, and the time is 2~4 min.

Images