Emulsion gel with stable walnut-based compound particles and preparation method thereof

Abstract

The invention discloses emulsion gel with stable walnut-based compound particles and a preparation method of the emulsion gel. Degreased walnut meal is used as a raw material, and alkali treatment and acid treatment are sequentially performed to obtain an insoluble walnut multi-component compound; sequentially carrying out shearing and ultrasonic treatment on the walnut multi-component compound to obtain walnut-based compound particles; and taking the walnut-based compound particles as an interface stabilizer, and carrying out high-speed shearing to prepare the emulsion gel. According to the prepared emulsion gel, the gelation process is completed while shearing emulsification is conducted, the preparation method is simple and efficient, processing by-products such as insoluble protein, polysaccharide and polyphenol in the degreased walnut meal are fully utilized, and a new treatment mode is provided for high-value utilization of grain and oil by-products.

Description

Technical Field

[0001] This invention relates to a walnut-based complex particle-stabilized emulsion gel and its preparation method, belonging to the field of emulsion processing. Background Technology

[0002] Emulsion gels are soft solid materials that immobilize emulsions within a three-dimensional gel network structure, combining the encapsulation capabilities of emulsions with the textural properties of gels. Emulsion gels exhibit excellent environmental stability and adjustable viscoelasticity, improving the nutrition and texture of food. Proteins, as natural amphiphilic aggregates, possess significant advantages in stabilizing emulsion gels. The preparation of protein-based emulsion gels typically involves two steps: emulsion preparation and gelation. Depending on the gelation process, protein-based emulsion gel preparation methods can be categorized into thermal gelation and cold gelation methods. Thermal gelation can lead to the loss of heat-sensitive bioactive substances in the emulsion, potentially reducing the content and efficacy of bioactive components in food. Cold gelation methods mainly include one-step cold solidification (ethanol treatment), acid induction, enzyme induction, and salt induction. Furthermore, adding other functional components, such as amino acids, polysaccharides, and polyphenols, can further improve the stability and functionality of protein emulsion gels.

[0003] Defatted walnut meal is an excellent source of plant protein, rich in protein (approximately 40%-50%), polysaccharides (28%-30%), and polyphenols (such as ellagic acid and gallic acid). However, currently, most of the utilization of defatted walnut meal focuses on extracting soluble walnut protein for the production of walnut protein beverages and antioxidant peptides, while the remaining insoluble walnut protein and other beneficial polysaccharides, polyphenols, and other natural multi-component complexes are wasted. In these natural insoluble multi-component complexes of walnut, proteins, polysaccharides, and polyphenols are tightly bound together through covalent and non-covalent interactions, possessing the emulsifying properties of proteins, the gelling properties of polysaccharides, and the antioxidant activity of polyphenols, making it a highly promising emulsion gel stabilizer. Existing patent document CN202510000571.3 discloses an easily swallowable, nutritionally fortified plant-based protein food and its preparation method. Specifically, it provides a method for preparing a high-protein emulsion using walnut protein, soy protein isolate, alfalfa protein, and egg white protein as stabilizers, followed by preparing an emulsion gel using a thermal gelation method and using the emulsion gel for 3D printing. However, it does not reuse the multi-component complex remaining after extracting walnut protein from defatted walnut meal; and the existing technology cannot meet the requirement of using this residue as a stabilizer to produce an emulsion gel. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to overcome the above-mentioned defects of the prior art and to utilize the insoluble natural multi-component complex in defatted walnut meal to prepare an emulsion gel through a simple mechanical method.

[0005] To achieve the above objectives, the present invention provides a walnut-based complex particle-stabilized emulsion gel and its preparation method, comprising the following steps: (1) Preparation of walnut-based complex particles: defatted walnut meal was used as raw material. It was first treated with alkali and the precipitate was collected by solid-liquid separation. Then, the precipitate was further treated with acid solution and the precipitate was collected by solid-liquid separation to obtain insoluble walnut multi-component complex. The insoluble walnut multi-component complex was subjected to shearing and ultrasonic treatment in sequence to obtain walnut-based complex particles. (2) Preparation of emulsion gel: Using the walnut-based complex particles obtained in step (1) as an interface stabilizer, the emulsion gel was prepared by mixing with water and oil phases and shearing.

[0006] In one embodiment of the present invention, in step (1), the conditions for alkali treatment are as follows: the ratio of defatted walnut meal to water is 1:8-10; the pH value is adjusted to 8.8-9.0 with 2.0 mol / L sodium hydroxide solution; and the treatment time is 220-240 min at a temperature of 43-45°C. After alkali treatment, the supernatant is removed by centrifugation (the supernatant can be used for the extraction of soluble proteins), and the precipitate is collected.

[0007] In one embodiment of the present invention, in step (1), the acid treatment conditions are as follows: the precipitate is redispersed in water at a material-to-liquid ratio of 1:3 to 5, the pH is adjusted to 3.8 to 4.0 with 2.0 mol / L hydrochloric acid solution, and the mixture is treated at 116 to 120°C for 56 to 60 min. After acid treatment, the supernatant is removed by centrifugation, the precipitate is collected, and washed three times with water. The precipitate is redispersed with deionized water at a ratio of 1:3 to 5 (w / w), and the pH is adjusted to 7.0 with 2.0 mol / L NaOH. After dialyzing the dispersion for 70 to 72 hours, it is freeze-dried to obtain an insoluble walnut multi-component complex.

[0008] In one embodiment of the present invention, in step (1), the shearing conditions are as follows: the insoluble walnut multi-component complex is dispersed in phosphate buffer (0.005 mol / L, pH 7.0) at a mass concentration of 38-40 mg / mL, and treated at 9000-10000 rpm for 240-300 s to obtain a coarse particle suspension.

[0009] In one embodiment of the present invention, in step (1), the ultrasonic treatment conditions are as follows: the coarse particle suspension is treated at 440-450 W for 28-30 min to obtain a walnut-based complex particle suspension. Subsequently, the suspension is freeze-dried to prepare walnut-based complex particles.

[0010] In one embodiment of the present invention, in step (2), the concentration of the walnut-based complex particles relative to water is 3.8 wt% to 4.0 wt%.

[0011] In one embodiment of the present invention, in step (2), the oil phase accounts for 48% to 50% of the mass fraction of the emulsion gel.

[0012] In one embodiment of the present invention, in step (2), the shearing rate is 12000-13000 r / min and the shearing time is 100-120 s.

[0013] In one embodiment of the present invention, the preparation method of the walnut-based complex particle-stabilized emulsion gel specifically includes the following steps: (1) Preparation of walnut-based complex particles: S1.1 Mix defatted walnut meal with water at a ratio of 1:8 to 10. Adjust the pH to 8.8 to 9.0 with 2.0 mol / L sodium hydroxide solution. Treat at 43 to 45°C for 220 to 240 min. After alkali treatment, centrifuge to remove the supernatant and collect the precipitate. S1.2. The precipitate was redispersed in water at a material-to-liquid ratio of 1:3 to 5, and the pH was adjusted to 3.8 to 4.0 with 2.0 mol / L hydrochloric acid solution. The mixture was treated at 116 to 120℃ for 56 to 60 min and washed three times with water. The precipitate was then redispersed with deionized water at a ratio of 1:3 to 5 (w / w), and the pH was adjusted to 7.0 with 2.0 mol / L NaOH. After dialyzing the dispersion for 70 to 72 hours, it was freeze-dried to obtain an insoluble walnut multi-component complex. S1.3. The insoluble walnut multi-component complex was dispersed in phosphate buffer (0.005 mol / L, pH 7.0) at a mass concentration of 38–40 mg / mL and sheared at 9000–10000 rpm for 240–300 s to obtain a coarse particle suspension. The coarse particle suspension was ultrasonicated at 440–450 W for 28–30 min to obtain a walnut-based complex particle suspension. The suspension was then freeze-dried to prepare walnut-based complex particles.

[0014] (2) Preparation of emulsion gel: The obtained walnut-based complex particles were mixed with water to obtain a particle suspension with a particle concentration of 3.8 wt%; the particle suspension was mixed with corn oil to obtain an oil-water mixture with an oil phase fraction of 48 wt%; the oil-water mixture was sheared at a shear rate of 12000-13000 r / min for 100-120 s to obtain the emulsion gel.

[0015] In the preparation method of the present invention, the appropriate proportions of components such as protein, polysaccharide and polyphenol in the insoluble walnut multi-component complex are first adjusted by alkali treatment and acid treatment; then, the size of the insoluble walnut multi-component complex particles and the covalent / non-covalent interactions between the components are adjusted by shearing and ultrasonic treatment to form composite particles with good interfacial stability and gel properties; and finally, an emulsion gel is formed by adjusting the appropriate particle concentration and oil phase fraction.

[0016] This invention provides a walnut-based complex particle-stabilized emulsion gel prepared based on the above method.

[0017] This invention also provides the application of the above-mentioned walnut-based complex particle-stabilized emulsion gel in food processing.

[0018] The beneficial effects of this invention are as follows: (1) This invention utilizes the emulsifying properties of proteins, the water-holding properties of polysaccharides, and the auxiliary regulatory functions of polyphenols in the natural multi-component complex of walnuts to prepare a stable emulsion gel. This emulsion gel completes the gelation process simultaneously with shear emulsification, and the preparation method is simple and efficient.

[0019] (2) This invention makes full use of the processing by-products remaining after extracting soluble protein from defatted walnut meal, providing a new disposal mode for the high-value utilization of grain and oil by-products. Attached Figure Description

[0020] Figure 1 The images show the appearance of the emulsion gels obtained in Examples 1, 2 and 3.

[0021] Figure 2 Photographs showing the appearance of the emulsion gels in Comparative Example 1, Comparative Example 2, and Example 3.

[0022] Figure 3 The images show the microstructure of the emulsion gels in Comparative Example 1, Comparative Example 2, and Example 3.

[0023] Figure 4 This is a comparison chart of the average particle size results of the emulsion gels in Comparative Example 1, Comparative Example 2, and Example 3.

[0024] Figure 5 The apparent viscosity of the emulsion gels in Comparative Example 1, Comparative Example 2, and Example 3 is given.

[0025] Figure 6 The storage modulus is that of the emulsion gels of Comparative Example 1, Comparative Example 2 and Example 3.

[0026] Figure 7 The loss modulus of the emulsion gels in Comparative Example 1, Comparative Example 2, and Example 3 is given.

[0027] Figure 8The loss tangent of the emulsion gel is shown for Comparative Example 1, Comparative Example 2, and Example 3.

[0028] Figure 9 The images show the appearance of the emulsion systems obtained with different particle concentrations in Comparative Example 3.

[0029] Figure 10 The images show the appearance of the emulsion systems with different oil phase fractions in Comparative Example 4. Detailed Implementation

[0030] The present invention will be further described below with reference to the embodiments.

[0031] The defatted walnut meal, corn oil, and other raw materials used in the embodiments of this invention are all obtained through conventional commercial channels.

[0032] The various test indicators of the walnut-based complex particle-stabilized emulsion gel prepared in this invention were determined by the following methods: The microstructure of the emulsion gel was observed using a binocular inverted fluorescence microscope (Nikon, Ti2-E) at magnifications of 400x and 600x.

[0033] The average particle size of the emulsion gel was determined using a laser micron particle size analyzer (Beckman Coulter, LS13 320).

[0034] The rheological properties of the emulsion gel were measured using a rheometer (Waters Corporation, DHR-2, USA) at 25 °C using a parallel plate with a diameter of 60 mm, a slit distance of 1000 μm, and a shear rate starting from 0.1 s⁻¹. -1 Increase to 100 s -1 After covering with the protective cap, apply a drop of dimethyl silicone oil to the edge to seal and prevent sample evaporation. Measure the sample viscosity as a function of shear rate at 25 °C. The relationship between k, n, and viscosity is obtained using the power-law equation (Equation 1): (1) In the formula, η is the viscosity (Pa·s), and r is the shear rate (s). -1 k is the consistency index (Pa·s) n ), where n is the liquidity index.

[0035] Dynamic viscoelasticity: Using a parallel plate with a diameter of 60 mm and a slit distance of 1000 μm, the linear viscoelastic range of the sample was first determined by strain scanning (0.01%~10%) at a fixed frequency of 10 rad / s. Based on the experimental results, the strain for frequency scanning was selected as 1%. The frequency was set from 0.1 s... -1 Increase to 100 s -1After covering the sample with a protective cap, apply a drop of dimethyl silicone oil to the edge to seal it and prevent sample evaporation. The viscoelasticity (storage modulus (G′) and loss modulus (G′′)) of the sample was measured at 25°C, and the loss tangent (tanδ) was calculated. The G′ and G′′ data were fitted using a power-law model (Equation 2).

[0036] G' = k′ω n ′, G′′ = k′′ω n ′′(2) Where k′ and k′′ are constants, ω is the angular frequency (rad / s), and n′ and n′′ are the frequency dependence.

[0037] Example 1 The preparation method of the walnut-based complex particle-stabilized emulsion gel in this embodiment specifically includes the following steps: (1) Preparation of walnut-based complex particles: S1.1 Mix defatted walnut meal with water at a ratio of 1:8. Adjust the pH to 8.8 with 2.0 mol / L sodium hydroxide solution. Treat at 43℃ for 220 min. After alkali treatment, centrifuge to remove the supernatant and collect the precipitate. S1.2 The precipitate was redispersed in water at a material-to-liquid ratio of 1:3, and the pH was adjusted to 3.8 with 2.0 mol / L hydrochloric acid solution. The mixture was treated at 116℃ for 56 min and washed three times with water. The precipitate was then redispersed with deionized water at a ratio of 1:3 (w / w), and the pH was adjusted to 7.0 with 2.0 mol / L NaOH. After dialysis of the dispersion for 70 hours, it was freeze-dried to obtain an insoluble walnut multi-component complex. S1.3. The insoluble walnut multi-component complex was dispersed in phosphate buffer (0.005 mol / L, pH 7.0) at a mass concentration of 38 mg / mL, and sheared at 9000 rpm for 240 s to obtain a coarse particle suspension. The coarse particle suspension was then sonicated at 440 W for 28 min to obtain a walnut-based complex particle suspension. Subsequently, the suspension was freeze-dried to prepare walnut-based complex particles. (2) Preparation of emulsion gel: Walnut-based complex particles were mixed with water to obtain a particle suspension with a particle concentration of 3.8 wt%; the particle suspension was mixed with corn oil to obtain an oil-water mixture with an oil phase fraction of 48 wt%; the oil-water mixture was sheared at a shear rate of 12000 r / min for 100 s to obtain the emulsion gel.

[0038] Example 2 The preparation method of the walnut-based complex particle-stabilized emulsion gel in this embodiment specifically includes the following steps: (1) Preparation of walnut-based complex particles: S1.1 Mix defatted walnut meal with water at a ratio of 1:9. Adjust the pH to 8.9 with 2.0 mol / L sodium hydroxide solution. Treat at 44℃ for 230 min. After alkali treatment, centrifuge to remove the supernatant and collect the precipitate. S1.2 The precipitate was redispersed in water at a material-to-liquid ratio of 1:4, and the pH was adjusted to 3.9 with 2.0 mol / L hydrochloric acid solution. The mixture was treated at 118℃ for 58 min and washed three times with water. The precipitate was then redispersed with deionized water at a ratio of 1:4 (w / w) and the pH was adjusted to 7.0 with 2.0 mol / L NaOH. After dialysis of the dispersion for 71 hours, it was freeze-dried to obtain an insoluble walnut multi-component complex. S1.3. The insoluble walnut multi-component complex was dispersed in phosphate buffer (0.005 mol / L, pH 7.0) at a concentration of 39 mg / mL, and sheared at 9500 rpm for 270 s to obtain a coarse particle suspension. The coarse particle suspension was then sonicated at 445 W for 29 min to obtain a walnut-based complex particle suspension. Subsequently, the suspension was freeze-dried to prepare walnut-based complex particles. (2) Preparation of emulsion gel: Walnut-based complex particles were mixed with water to obtain a particle suspension with a particle concentration of 3.9 wt%; the particle suspension was mixed with corn oil to obtain an oil-water mixture with an oil phase fraction of 49 wt%; the oil-water mixture was sheared at a shear rate of 12500 r / min for 110 s to obtain the emulsion gel.

[0039] Example 3 The preparation method of the walnut-based complex particle-stabilized emulsion gel in this embodiment specifically includes the following steps: (1) Preparation of walnut-based complex particles: S1.1 Mix defatted walnut meal with water at a ratio of 1:10. Adjust the pH to 9.0 with 2.0 mol / L sodium hydroxide solution. Treat at 45℃ for 240 min. After alkali treatment, centrifuge to remove the supernatant and collect the precipitate. S1.2 The precipitate was redispersed in water at a material-to-liquid ratio of 1:5, and the pH was adjusted to 4.0 with 2.0 mol / L hydrochloric acid solution. The mixture was treated at 120℃ for 60 min and washed three times with water. The precipitate was then redispersed with deionized water at a ratio of 1:5 (w / w), and the pH was adjusted to 7.0 with 2.0 mol / L NaOH. After dialysis of the dispersion for 72 hours, it was freeze-dried to obtain an insoluble walnut multi-component complex. S1.3. The insoluble walnut multi-component complex was dispersed in phosphate buffer (0.005 mol / L, pH 7.0) at a mass concentration of 40 mg / mL and sheared at 10000 rpm for 300 s to obtain a coarse particle suspension. The coarse particle suspension was ultrasonicated at 450 W for 30 min to obtain a walnut-based complex particle suspension. The suspension was then freeze-dried to prepare walnut-based complex particles. (2) Preparation of emulsion gel: Walnut-based complex particles were mixed with water to obtain a particle suspension with a particle concentration of 4.0 wt%; the particle suspension was mixed with corn oil to obtain an oil-water mixture with an oil phase fraction of 50 wt%; the oil-water mixture was sheared at a shear rate of 13000 r / min for 120 s to obtain the emulsion gel.

[0040] Comparative Example 1 Referring to Example 3, the preparation process of the walnut-based complex particles does not include step S1.3 or mechanical processing (shearing and ultrasonication). Specifically, it includes the following steps: (1) Preparation of walnut-based complex particles: S1.1 Mix defatted walnut meal with water at a ratio of 1:10. Adjust the pH to 9.0 with 2.0 mol / L sodium hydroxide solution. Treat at 45℃ for 240 min. After alkali treatment, centrifuge to remove the supernatant and collect the precipitate. S1.2 The precipitate was redispersed in water at a material-to-liquid ratio of 1:5, and the pH was adjusted to 4.0 with 2.0 mol / L hydrochloric acid solution. The mixture was treated at 120℃ for 60 min and washed three times with water. The precipitate was then redispersed with deionized water at a ratio of 1:5 (w / w), and the pH was adjusted to 7.0 with 2.0 mol / L NaOH. After dialysis of the dispersion for 72 hours, it was freeze-dried to obtain an insoluble walnut multi-component complex.

[0041] (2) Preparation of emulsion gel: The obtained insoluble walnut multi-component complex was mixed with water to obtain a suspension with a concentration of 4.0 wt%; the suspension was mixed with corn oil to obtain an oil-water mixture with an oil phase fraction of 50 wt%; the oil-water mixture was sheared at a shear rate of 13000 r / min for 120 s to obtain the emulsion gel.

[0042] Comparative Example 2 Referring to Example 3, in the preparation process of the walnut-based complex particles, step S1.3, the mechanical treatment, only involves shearing and does not include ultrasound. Specifically, it includes the following steps: (1) Preparation of walnut-based complex particles: S1.1 Mix defatted walnut meal with water at a ratio of 1:10. Adjust the pH to 9.0 with 2.0 mol / L sodium hydroxide solution. Treat at 45℃ for 240 min. After alkali treatment, centrifuge to remove the supernatant and collect the precipitate. S1.2 The precipitate was redispersed in water at a material-to-liquid ratio of 1:5, and the pH was adjusted to 4.0 with 2.0 mol / L hydrochloric acid solution. The mixture was treated at 120℃ for 60 min and washed three times with water. The precipitate was then redispersed with deionized water at a ratio of 1:5 (w / w), and the pH was adjusted to 7.0 with 2.0 mol / L NaOH. After dialysis of the dispersion for 72 hours, it was freeze-dried to obtain an insoluble walnut multi-component complex. S1.3. The insoluble walnut multi-component complex was dispersed in phosphate buffer (0.005 mol / L, pH 7.0) at a mass concentration of 40 mg / mL and sheared at 10000 rpm for 300 s to obtain a coarse particle suspension. The suspension was then freeze-dried to prepare walnut-based complex particles. (2) Preparation of emulsion gel: Walnut-based complex particles were mixed with water to a particle concentration of 4.0%; the particle suspension was mixed with corn oil to an oil phase fraction of 50%; the oil-water mixture was sheared at a shear rate of 13000 r / min for 120 s to obtain emulsion gel.

[0043] Observe the appearance morphology of the emulsion gels obtained in Examples 1, 2, and 3, such as... Figure 1 As shown.

[0044] The appearance, microstructure, average particle size, apparent viscosity, storage modulus, loss modulus, and loss tangent of the emulsion gels prepared in Comparative Examples 1, 2, and 3 are as follows: Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 , Figure 7 and Figure 8 As shown in Table 1, the fitting parameters k, n, k′, n′, k′′, and n′′ for the rheological properties are fitted.

[0045] Table 1

[0046] Combination Figures 2-8 It can be seen that the mechanical treatment (shearing and ultrasound) during the preparation of walnut-based complex particles has a significant impact on the formation of the emulsion gel. The walnut-based complex particle emulsions prepared without mechanical treatment (Comparative Example 1) or with only shearing treatment (Comparative Example 2) have larger droplet sizes and poorer viscoelasticity, making it impossible to directly form an emulsion gel state in conjunction with subsequent shearing emulsification steps.

[0047] Comparative Example 3 Referring to Example 3, only the particle concentration in step (2) was adjusted, while the others remained unchanged.

[0048] Particle concentration 1 was 1.5%, particle concentration 2 was 2.0%, particle concentration 3 was 2.5%, particle concentration 4 was 3.0%, and particle concentration 5 was 3.5%. The appearance of the emulsions prepared with different particle concentrations is as follows: Figure 9 As shown.

[0049] according to Figure 9 It can be seen that particle concentration has a significant impact on the formation of emulsion gel. When the particle concentration of the walnut-based complex is too low (1.5% to 3.5%), it cannot cooperate with the subsequent shear emulsification step to directly form a uniform emulsion gel.

[0050] Comparative Example 4 Referring to Example 3, only the oil phase fraction in step (2) is adjusted, while the others remain unchanged.

[0051] Oil phase fraction 1 was 20%, oil phase fraction 2 was 25%, oil phase fraction 3 was 30%, oil phase fraction 4 was 35%, oil phase fraction 5 was 40%, and oil phase fraction 6 was 75%. The appearance of the emulsions prepared at different oil phase fractions is as follows: Figure 10 As shown.

[0052] according to Figure 10 It can be seen that the oil phase fraction has a significant impact on the formation of emulsion gel. An oil phase fraction that is too low (20%–40%) or too high (75%) cannot cooperate with the subsequent shear emulsification step to directly form a uniform emulsion gel.

[0053] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for preparing a walnut-based complex particle-stabilized emulsion gel, characterized in that, Includes the following steps: (1) Preparation of walnut-based complex particles: defatted walnut meal was used as raw material. It was first treated with alkali and the precipitate was collected by solid-liquid separation. Then, the precipitate was further treated with acid solution and the precipitate was collected by solid-liquid separation to obtain insoluble walnut multi-component complex. The insoluble walnut multi-component complex was subjected to shearing and ultrasonic treatment in sequence to obtain walnut-based complex particles. (2) Preparation of emulsion gel: Using the walnut-based complex particles obtained in step (1) as an interface stabilizer, the emulsion gel was prepared by mixing with water and oil phases and shearing.

2. The preparation method according to claim 1, characterized in that, In step (1), the alkaline treatment conditions include: the ratio of defatted walnut meal to water is 1:8 to 10, the pH value is adjusted to 8.8 to 9.0 with 2.0 mol / L sodium hydroxide solution, the treatment time is 220 to 240 min at a temperature of 43 to 45℃, and then the supernatant is removed by centrifugation and the precipitate is collected.

3. The preparation method according to claim 1, characterized in that, In step (1), the acid treatment conditions include: redispersing the precipitate in water at a material-to-liquid ratio of 1:3 to 5, adjusting the pH value to 3.8 to 4.0 with 2.0 mol / L hydrochloric acid solution, treating at a temperature of 116 to 120℃ for 56 to 60 min, then centrifuging to remove the supernatant, collecting the precipitate, washing with water, redispersing with deionized water, adjusting the pH value to 7.0 with 2.0 mol / L NaOH, dialyzing, and freeze-drying to obtain an insoluble walnut multi-component complex.

4. The preparation method according to claim 1, characterized in that, In step (1), the shearing conditions are as follows: the insoluble walnut multi-component complex is dispersed in a phosphate buffer at a mass concentration of 38–40 mg / mL and treated at 9000–10000 rpm for 240–300 s to obtain a coarse particle suspension.

5. The preparation method according to claim 1, characterized in that, In step (1), the ultrasonic treatment conditions are as follows: the coarse particle suspension is treated at 440-450 W for 28-30 min to obtain a walnut-based complex particle suspension, which is then freeze-dried to prepare walnut-based complex particles.

6. The preparation method according to claim 1, characterized in that, In step (2), the concentration of the walnut-based complex particles relative to water is 3.8 wt% to 4.0 wt%.

7. The preparation method according to claim 1, characterized in that, In step (2), the oil phase accounts for 48% to 50% of the mass fraction of the emulsion gel.

8. The preparation method according to any one of claims 1-7, characterized in that, In step (2), the shearing rate is 12000-13000 r / min and the shearing time is 100-120 s.

9. A walnut-based complex particle-stabilized emulsion gel prepared by the preparation method according to any one of claims 1-8.

10. The application of the walnut-based complex particle-stabilized emulsion gel according to claim 9 in food processing.

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