Pickering emulsion constructed by utilizing all components of undaria pinnatifida and application of Pickering emulsion in low-GI cooked wheaten food

Abstract

The invention discloses a preparation method of undaria pinnatifida all-component paste Pickering emulsion and application of the undaria pinnatifida all-component paste Pickering emulsion in low-GI noodles, and belongs to the technical field of food processing. A one-step homogenization method is adopted to prepare undaria pinnatifida all-component slurry retaining a natural protein-polysaccharide compound structure, the undaria pinnatifida all-component slurry is used as a natural stabilizer to be mixed with an oil phase, Pickering emulsion is constructed through high-speed shearing, and finally the emulsion is added into components of the noodles to prepare the low-GI noodles. The emulsion disclosed by the invention shows excellent stability in a high-temperature and high-ionic-strength environment by utilizing excellent interfacial activity and wettability of the undaria pinnatifida whole pulp. When the emulsion is applied to noodle preparation, a physical barrier is formed on the surfaces of starch particles and a gluten network structure is enhanced, so that digestion and hydrolysis of starch are remarkably delayed, eGI of noodles is remarkably reduced, and meanwhile, good texture and sensory quality are kept.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a Pickering emulsion constructed using all components of wakame seaweed, its preparation method, and its application in the preparation of low-GI noodles. Background Technology

[0002] With the continued rise in global diabetes prevalence, developing low-GI foods that can regulate postprandial blood glucose fluctuations has become a key focus of nutritional science research. Noodles, a traditional staple food widely consumed globally, typically have a high GI value due to the characteristics of their raw materials and processing techniques. The amylopectin they contain is easily and rapidly hydrolyzed, leading to a sharp rise in postprandial blood glucose, posing a potential health risk to people with diabetes and those with high blood sugar.

[0003] wakame seaweed ( Undaria pinnatifida As a large brown algae rich in resources, wakame seaweed contains abundant dietary fiber and active ingredients, possessing the potential to delay carbohydrate hydrolysis and smooth postprandial blood sugar fluctuations. However, existing methods for utilizing the bioactive substances in wakame seaweed still have significant shortcomings. On the one hand, traditional industrial extraction methods typically involve multi-step purification processes, which not only result in the loss of approximately 40-60% of biomass energy and increase production costs, but also easily damage the naturally occurring polysaccharide-polyphenol complex structure during processing, weakening its synergistic bioactivity and reducing the comprehensive utilization value of the raw material. On the other hand, although there have been some reports of attempts to directly add wakame seaweed powder or extracts to pasta products, studies have found that the dosage is significantly limited by the sensory quality of the product. When the addition exceeds a certain threshold (e.g., 10%), it often introduces unpleasant flavors or degrades the product texture, thus limiting its practical application in the development of low-GI staple foods.

[0004] In recent years, the technology of using naturally derived solid particles to replace traditional synthetic surfactants to stabilize Pickering emulsions has received widespread attention in the food processing field. This technology, with its green and safe processing characteristics, provides a new approach for the encapsulation and delivery of functional ingredients. For example, patent document CN115777922B discloses a technical solution for preparing Pickering emulsions using lotus seedpod pulp particles as a pure natural emulsifier. This study uses lotus seedpods, an agricultural waste, as raw material, and obtains amphiphilic natural particles through simple physical processing such as drying, crushing, and sieving, which can stabilize water-in-oil Pickering emulsions at ultra-low concentrations. This technology emphasizes the utilization of waste materials, the green simplification of the process, and the physical stability of the emulsion, and mentions that the flavonoids abundant in lotus seedpods may impart additional bioactivity to the emulsion. However, the application scenarios of this study mainly focus on the construction and demulsification performance of the emulsion system itself, without involving the application of the emulsion to food matrices (especially flour products), and without exploring its regulatory effects on starch digestion characteristics and postprandial blood glucose. Patent CN119498512A discloses a high astaxanthin loading rate spirulina emulsion and its applications. This technology utilizes the complete components of spirulina (spirulina powder) as an emulsion stabilizer, preparing a Pickering emulsion with astaxanthin, edible oil, and water through high-speed shearing, achieving efficient loading and protection of astaxanthin. Studies show that this emulsion exhibits excellent stability over a wide range of temperature, pH, and ionic strength, and can significantly improve the bioavailability and antioxidant activity of astaxanthin. This technology explicitly uses the complete components of spirulina as the basis for emulsion construction and explores its application in food (such as cat food). However, its core objective is to improve the loading rate and stability of astaxanthin, an exogenous fat-soluble active ingredient, and it does not involve using the emulsion system itself formed by the complete components of spirulina and oil to regulate the digestibility of starchy staple foods (such as noodles), nor does it propose a technical solution for using this emulsion to reduce the GI value of food or stabilize postprandial blood glucose.

[0005] In summary, while existing technologies have recognized the advantages of using whole plant components (such as lotus seedpods and spirulina) to construct Pickering emulsions in terms of process simplification, environmental friendliness, and improved physical stability, some studies have also focused on the biological functions (such as antioxidant effects) after loading specific active ingredients. However, how to construct a stable Pickering emulsion system based on the whole components of wakame seaweed, utilizing its natural complex structure, and effectively integrate it into traditional noodle processing to achieve significant control over the product's glycemic index (GI) while maintaining sensory quality, remains a key problem that urgently needs to be solved in the current technological field. Summary of the Invention

[0006] To address the aforementioned technical problems, the purpose of this invention is to provide a Pickering emulsion constructed using all components of wakame seaweed and its application in low-GI pasta products. This solves the problems of existing technologies, such as the destruction of natural complexes during the wakame extraction process, the decline in sensory quality of pasta products due to the direct addition of seaweed components, and the excessively high GI value of traditional noodles. This invention constructs an emulsion system with a physical barrier effect by preserving the natural protein-polysaccharide complex structure of wakame seaweed, thereby achieving effective regulation of noodle digestibility.

[0007] To achieve the above objectives, the present invention first provides a method for preparing a Pickering emulsion constructed using all components of wakame seaweed, comprising the following steps: S1. Preparation of whole-component wakame slurry: Fresh wakame is washed, crushed, mixed with deionized water and homogenized to obtain whole-component wakame slurry. S2. Construction of Wakame Pickering Emulsion: The whole-component Wakame pulp obtained in step S1 was mixed with the oil phase and then emulsified by high-speed shearing to obtain the whole-component Wakame Pickering Emulsion.

[0008] In one embodiment of the present invention, in step S1, the mass ratio of the crushed wakame seaweed to deionized water is 1:2~5.

[0009] In one embodiment of the present invention, in step S1, homogenization is performed at 15000-25000 rpm for 5-10 minutes to achieve homogenization.

[0010] In one embodiment of the present invention, in step S2, before mixing with the oil phase, the mass concentration of the whole component wakame slurry is adjusted to 20-40%.

[0011] In one embodiment of the present invention, in step S2, after mixing with the oil phase, the volume fraction of the oil phase is 20%-40%.

[0012] In one embodiment of the present invention, in step S2, high-speed shear emulsification is performed by emulsifying at 8000-15000 rpm for 2-5 minutes using a high-shear homogenizer.

[0013] The present invention also provides a Pickering emulsion prepared using the above preparation method.

[0014] The present invention also provides an application of the above-mentioned Pickering emulsion in the preparation of low-GI foods, the application including low-GI noodles.

[0015] This invention also provides a method for preparing low-GI noodles using the above-mentioned Pickering emulsion, comprising the following steps: (1) Weigh out 100 parts of wheat flour, 15-30 parts of the prepared wakame Pickering emulsion, 1-2 parts of salt, and 20-30 parts of purified water by weight. (2) Place the above ingredients in a dough mixer and mix evenly. Stir and knead into a dough. Let the dough rest at room temperature for 20-40 minutes. Then roll it out (roll it out 5-7 times, fold it 2-3 times each time) and cut it into strips to obtain low-GI noodles.

[0016] Beneficial effects: (1) In this invention, a Pickering emulsion is constructed by emulsifying the whole component of wakame seaweed with the oil phase through high-speed shearing. The resulting emulsion is then mixed with raw materials such as wheat flour to prepare noodles. The wakame Pickering emulsion constructed in this invention forms a continuous and dense physical barrier coating on the surface of starch granules in the dough matrix. This barrier effectively limits the excessive water absorption and swelling of starch during heating and gelatinization, and hinders the direct contact between amylase and starch substrate during digestion, thereby slowing down the hydrolysis rate of starch and significantly reducing the GI value of noodles. At the same time, the pre-emulsified oil droplets in the Pickering emulsion constructed in this invention play an excellent role in lubrication and structural filling during dough processing, effectively avoiding the damage of the gluten network by the wakame component, preserving the natural viscoelasticity and hardness of traditional noodles to the greatest extent, and improving the texture and sensory quality of low-GI noodles.

[0017] (2) This invention uses a one-step, solvent-free homogenization strategy to directly prepare wakame seaweed slurry, which preserves the natural protein-polysaccharide complex structure to the maximum extent. The prepared Pickering emulsion has excellent physical stability under high temperature (90 ℃) and high ionic strength environments, making it suitable for industrial food processing.

[0018] (3) In this invention, the emulsified wakame seaweed component is introduced into the noodle matrix. The Pickering emulsion forms a continuous interfacial membrane physical barrier on the surface of starch granules, which hinders the contact between amylase and substrate, and significantly reduces the estimated glycemic index (eGI) of the noodles to below 55, which is a low-GI food.

[0019] (4) This invention constructs a Pickering emulsion with good processing stability by controlling parameters such as the mass fraction of the whole component slurry of wakame seaweed, the volume fraction of the oil phase, and the amount of emulsion added. This emulsion forms a continuous and dense physical barrier on the surface of starch granules, thereby achieving low GI characteristics while maintaining the excellent textural properties and processing performance of the noodles. Any deviation of any parameter from the scope of this invention will result in substandard GI reduction or deterioration of product quality. Attached Figure Description

[0020] Figure 1Appearance and microstructure of emulsions with different oil phase ratios for storage stability; Figure 2 Appearance and microstructure of emulsions with different oil phase ratios for thermal stability; Figure 3 Appearance and microstructure of an oil phase emulsion with a 30% oil phase ratio at different sodium ion concentrations to illustrate stability. Figure 4 The following are the postprandial blood glucose response curves of noodles in mice according to the embodiments and comparative examples of the present invention; Figure 5 The images show the scanning electron microscope (SEM) morphology of the Wakame Pickering emulsion prepared in the embodiments and comparative examples of the present invention on the starch surface. Figure 6 The images shown are of the actual noodles prepared according to the embodiments and comparative examples of the present invention. Detailed Implementation

[0021] The present invention will be further described below with reference to the embodiments, but the scope of protection of the present invention is not limited to the following embodiments.

[0022] The ingredients used in the examples were: fresh wakame seaweed purchased from the market; food-grade commercially available corn oil; and commercially available high-gluten wheat flour.

[0023] Example 1 A method for preparing a Pickering emulsion constructed using all components of wakame seaweed includes the following steps: S1. Wash and chop fresh wakame seaweed, mix it with deionized water at a mass-to-volume ratio of 1:4, and homogenize it at 21600 rpm for 10 min to obtain a whole-component wakame seaweed slurry. S2. Adjust the slurry concentration to 20 wt% using deionized water, mix with corn oil (oil phase volume fraction after mixing is 20%), and homogenize using a high-speed homogenizer at 10000 rpm for 5 min to obtain wakame Pickering emulsion.

[0024] A method for preparing low-GI noodles using wakame seaweed Pickering emulsion includes the following steps: Weigh 100 parts wheat flour, 15 parts of the above-mentioned Pickering emulsion, 1 part salt, and 30 parts water by weight. Place them in a dough mixer and knead into a dough. Let it rest at room temperature for 40 minutes. Roll the dough 5 times using a pasta machine (folding it twice each time) and cut it into noodles.

[0025] Example 2 A method for preparing a Pickering emulsion constructed using all components of wakame seaweed includes the following steps: S1. Wash and chop fresh wakame seaweed, mix it with deionized water at a mass-to-volume ratio of 7:13, and homogenize it at 21600 rpm for 8 min to obtain a whole-component wakame seaweed slurry. S2. Adjust the slurry concentration to 35 wt% using deionized water, mix with corn oil (oil phase volume fraction after mixing is 30%), and homogenize using a high-speed homogenizer at 10000 rpm for 3 min to obtain wakame Pickering emulsion.

[0026] A method for preparing low-GI noodles using wakame seaweed Pickering emulsion includes the following steps: Weigh 100 parts wheat flour, 25 parts of the above-mentioned Pickering emulsion, 1.5 parts salt, and 25 parts water by weight. Place them in a dough mixer and knead into a dough. Let it rest at room temperature for 30 minutes. Roll the dough 6 times using a pasta machine (folding it twice each time) and cut it into noodles.

[0027] Example 3 A method for preparing a Pickering emulsion constructed using all components of wakame seaweed includes the following steps: S1. Wash and chop fresh wakame seaweed, mix it with deionized water at a mass-to-volume ratio of 2:3, and homogenize it at 21600 rpm for 5 min to obtain a whole-component wakame seaweed slurry. S2. Adjust the slurry concentration to 40 wt% using deionized water, mix with corn oil (oil phase volume fraction after mixing is 40%), and homogenize using a high-speed homogenizer at 10000 rpm for 2 min to obtain wakame Pickering emulsion.

[0028] A method for preparing low-GI noodles using wakame seaweed Pickering emulsion includes the following steps: Weigh 100 parts wheat flour, 30 parts of the above-mentioned Pickering emulsion, 2 parts salt, and 20 parts water by weight. Place them in a dough mixer and knead into a dough. Let it rest at room temperature for 20 minutes. Roll the dough 7 times using a pasta machine (folding it 3 times each time) and cut it into noodles.

[0029] Comparative Example 1 The difference between Comparative Example 1 and Example 2 is that the noodles do not contain Pickering emulsion.

[0030] Ordinary wheat noodles were prepared directly using only 100 parts wheat flour, 1.5 parts salt, and 32 parts water, following the steps in Example 2.

[0031] Comparative Example 2 The difference between Comparative Example 2 and Example 2 is that step S2 is omitted. Instead, 25 parts of the whole wakame seaweed slurry prepared in S1 of Example 2 are directly mixed with 100 parts of wheat flour, 1.5 parts of salt, and 15 parts of water (to make up the difference after deducting the water in the slurry), and noodles are prepared according to the steps of Example 2.

[0032] Comparative Example 3 The difference between Comparative Example 3 and Example 2 is that the mass concentration of the slurry in step S2 is changed to 10 wt%, while the other steps are the same as in Example 2.

[0033] Comparative Example 4 The difference between Comparative Example 4 and Example 2 is that the volume fraction of the oil phase in step S2 is changed to 10%, while the other steps are the same as in Example 2.

[0034] Comparative Example 5 The difference between Comparative Example 5 and Example 2 is that, by weight, the amount of Pickering emulsion added to the noodles was changed to 8 parts (lower than the protection limit of 15 parts of this invention), and water was added accordingly to ensure that the dough basically formed a ball. The remaining steps were the same as in Example 2.

[0035] Pickering emulsion stability evaluation To investigate the stability of the Pickering emulsion prepared in this invention, its storage stability, thermal stability, and salt ion stability were evaluated.

[0036] Storage stability Pickering emulsions with different oil phase ratios (10%, 30%, 50%, and 70%) were stored at room temperature, and their appearance and microstructure were observed periodically, including whether stratification, sedimentation, or aggregation occurred. The results are as follows: Figure 1 As shown.

[0037] thermal stability The emulsion was treated under heating conditions (90℃ water bath for 30 min), and the changes in the state of the emulsion were observed after treatment.

[0038] Salt ion stability Sodium chloride was added to an emulsion system with an oil phase ratio of 30% to achieve concentrations of 0, 0.1, 0.3, 0.5, 0.7, and 0.9 mol / L, respectively. After thorough mixing, the mixture was allowed to stand, and the changes in its stability were observed.

[0039] Assessment of postprandial glycemic response and glycemic index (GI) of noodles To objectively evaluate the low-GI properties of this invention, a mouse oral starch tolerance test was used to determine the postprandial blood glucose response. The specific test method is as follows: Healthy male C57BL / 6 mice were selected as the evaluation model. Mice were fasted for 12 hours before the experiment, and were administered the same amount of carbohydrates as Comparative Examples 1-2 and Example 2 via gavage. Blood glucose concentrations were measured by collecting tail vein blood at 0, 15, 30, 60, 90, 120, 180, and 240 min after gavage. Blood glucose-time response curves were plotted.

[0040] Determination of the digestibility and glycemic index (eGI) of noodles In vitro simulated digestion tests were performed on solid noodles. The percentages of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were determined using the Englyst method, and the estimated glycemic index (eGI) was calculated.

[0041] Noodle Texture Properties (TPA) Determination The texture of cooked noodles was determined using a texture analyzer (TA.XT Plus). Noodles were boiled in water for the optimal cooking time, drained, and cooled to room temperature. Selected cooked noodles with intact surfaces and uniform thickness were placed on the texture analyzer's testing platform. A P / 36R cylindrical probe was used for a two-stage compression test (TPA mode). Test parameters were set as follows: pre-test speed, test speed, and post-test speed were all 1.0 mm / s; compression degree was 70%; the interval between two compression triggers was 5 s; and the trigger force was 5 g. The instrument's built-in software recorded and calculated the noodles' hardness, elasticity, cohesion, adhesion, chewiness, and resilience. Each sample was tested in parallel 5–10 times, and outliers were removed before averaging. The test results are shown in Table 2.

[0042] Effect of emulsion on the micromorphology of noodles Example 2 and Comparative Examples 1-2 were placed in the sample chamber of a scanning electron microscope (SEM). Under the set accelerating voltage (5.0 kV), the microscopic morphology of starch granules in the dough matrix and the coating and distribution of wakame Pickering emulsion on the starch surface were observed, and microscopic morphology images were captured and recorded at different magnifications.

[0043] Table 1. Digestibility characteristics of noodles

[0044] Combination Figure 1-3 Data and microscopic analysis show that the concentration of the whole component of Undaria pinnatifida slurry plays a decisive role in the stable construction of Pickering emulsion. When the slurry concentration is too low (10 wt%), the number of natural protein-polysaccharide particles that can be adsorbed to the oil-water interface in the aqueous phase is insufficient, and a complete physical coating cannot be formed, resulting in rapid aggregation of oil droplets and demulsification phase separation under thermodynamic drive.

[0045] Conversely, when the slurry concentration is too high (50 wt% and 70 wt%), the viscosity of the aqueous phase increases exponentially due to the strong water-holding and thickening effect of seaweed polysaccharides. Excessively high system viscosity severely hinders the effective breakup of oil droplets during high-shear homogenization, resulting in extremely low emulsification efficiency, large droplet size, and highly uneven distribution. Simultaneously, excess unadsorbed particles undergo bridging and flocculation in the aqueous phase, leading to system instability. This paste-like, inferior emulsion cannot be evenly dispersed in the gluten network during subsequent dough mixing.

[0046] Only when the slurry concentration is strictly controlled within the range of 20 wt% to 40 wt% (30 wt%) defined in this invention can the interfacial coverage of the particles and the macroscopic viscosity of the aqueous phase reach equilibrium. The resulting Pickering emulsion exhibits fine droplets and a dense interfacial film, demonstrating excellent kinetic stability and good thermal and sodium ion stability during a standing period of up to 3 weeks. As can be seen from the examples, the emulsion stability is suitable within the slurry concentration range (20–40 wt%) defined in this invention, which is beneficial for its application in flour-based product systems.

[0047] Figure 4 The blood glucose response curves of mice after being fed with Example 2 and Comparative Examples 1-2 are presented. As shown in Figure 1 and Table 1, the test model fed with Comparative Example 1 exhibited drastic blood glucose fluctuations after the meal, showing typical characteristics of traditional high-GI foods. Although the direct addition of unemulsified whole wakame seaweed extract (Comparative Example 2) could reduce the blood glucose response to some extent, the effect was limited (GI value 62.70).

[0048] In contrast, Example 2, prepared using the Pickering emulsion technology of the present invention, showed a significant reduction in postprandial blood glucose peak, a flatter blood glucose-time curve, and a successfully reduced GI value to below 55, meeting the standards for low-GI foods.

[0049] Combination Figure 5 The microscopic morphological characteristics reveal that the wakame seaweed Pickering emulsion of this invention forms a continuous and dense physical barrier coating on the surface of starch granules in the dough matrix. This physical barrier effectively limits excessive water absorption and swelling of starch during heating and gelatinization, and hinders direct contact between amylases and starch substrates in the digestive tract. This mechanism of delaying starch hydrolysis rate based on physical coating fully demonstrates the significant and stable efficacy of the process of this invention in smoothing postprandial blood glucose fluctuations and constructing low-GI functional staple foods.

[0050] While the addition of emulsions helps regulate the digestible properties of starchy foods, this study found that the construction parameters of the Pickering emulsion have a certain parameter dependence on its effect in the noodle system. When the relevant parameters deviate from the limits defined in this invention, problems such as decreased stability of the emulsion during processing and subsequent treatments and reduced GI value of the noodles may occur, thus affecting its effect in the system.

[0051] Specifically, when the concentration of the whole wakame seaweed slurry is low (e.g., 10 wt% in Comparative Example 3), the content of components involved in the formation of the emulsion structure in the system is relatively low. The stability of the resulting emulsion will decrease during processing such as dough mixing and steaming. On the one hand, it is not conducive to maintaining a uniform dispersion in the dough system. On the other hand, the density of the physical barrier formed by the wakame Pickering emulsion on the surface of starch granules will decrease significantly, resulting in an insignificant effect in reducing GI and failing to achieve the effect of low-GI food. If the concentration of the whole wakame seaweed slurry is high (e.g., exceeding 40%), the stability of the emulsion system will decrease significantly, thereby causing the physical barrier to be destroyed during processing, resulting in no significant change in the GI value of the noodles. In addition, a high slurry concentration will also lead to an overly thick slurry, making it impossible to prepare a stable emulsion.

[0052] Similarly, when the oil phase volume fraction is low (e.g., 10% in Comparative Example 4) or the emulsion addition is low (e.g., 8 parts in Comparative Example 5), the dispersed phase content in the system decreases, which affects the distribution of the emulsion in the dough and its regulatory effect on the starch system. When the oil phase volume fraction is high, the high oil content leads to emulsion instability and damage to the noodle structure, and the GI value does not decrease significantly.

[0053] In contrast, when the preparation parameters are controlled within the range specified in this invention (slurry concentration 20-40 wt%, oil phase volume fraction 20-40%, addition amount 15-30 parts), the resulting Pickering emulsion exhibits better stability during processing and can form a relatively uniform dispersion in the dough system, which is more conducive to obtaining better product performance.

[0054] noodle texture property evaluation Table 2. Texture properties of noodles

[0055] Combination Figure 6 As can be seen from the physical appearance and the texture results in Table 2, directly adding the whole component of wakame slurry (Comparative Example 2) to noodle products will seriously disrupt the continuity of the gluten protein network, resulting in a significant increase in noodle hardness and a significant decrease in elasticity; at the same time, the direct addition method inevitably introduces a strong seaweed fishy smell and a rough texture.

[0056] The noodles prepared using the process of this invention achieve low GI characteristics while overcoming the aforementioned defects. Test results show that the core textural properties, such as hardness and elasticity, of the noodles in the examples are not significantly different from those of ordinary pure wheat noodles (Comparative Example 1). This indicates that in the Pickering emulsion system constructed in this invention, the pre-emulsified oil droplets play an excellent role in lubrication and structural filling during dough processing, thereby preserving the natural viscoelasticity of traditional noodles to the greatest extent.

[0057] Further investigation into the effects of different parameters revealed that when the preparation parameters deviated from the limits defined in this invention, the processing adaptability of the dough and the texture of the product were adversely affected. For example, in Comparative Example 3, due to the low concentration of the slurry, the ability to form a stable structure in the system decreased, and the uniformity of the dough during processing may be affected, potentially leading to breakage or cloudiness during steaming. When the slurry concentration was too high, on the one hand, a stable emulsion could not be prepared; on the other hand, the resulting barrier was too thick or the particles aggregated, which could disrupt the continuity of the gluten, resulting in a loose noodle structure and reduced hardness. In Comparative Example 5, due to the low amount of emulsion added, its regulatory effect on the dough system was insufficient, thus hindering the improvement of the noodle's texture and structural characteristics. A high amount of emulsion added would prevent the noodles from forming.

[0058] In contrast, Example 2, prepared using the process described in this invention and within the specified parameter range, exhibited greater stability during processing, and the resulting noodles did not show significant adverse changes in terms of texture indicators such as hardness and elasticity.

[0059] In summary, within the parameter range defined by this invention, the Pickering emulsion system is well applicable to the processing of flour products and, to a certain extent, balances product processing performance and textural properties.

[0060] 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 low-GI noodles using a whole-component Pickering emulsion of wakame seaweed, characterized in that, The process includes the following steps: Wheat flour, wakame seaweed whole component Pickering emulsion, salt, and purified water are mixed and then placed in a dough mixer to form a dough. The dough is then rested, rolled, and cut into strips to obtain low-GI noodles. The preparation method of the wakame seaweed whole component Pickering emulsion is as follows: S1. Preparation of whole-component wakame slurry: Fresh wakame is washed, crushed, mixed with deionized water and homogenized to obtain whole-component wakame slurry. S2. Construction of Wakame Pickering Emulsion: The whole-component Wakame pulp obtained in step S1 was mixed with the oil phase and then emulsified by high-speed shearing to obtain the whole-component Wakame Pickering Emulsion.

2. The method according to claim 1, characterized in that, In step S1, the mass ratio of the crushed wakame seaweed to deionized water is 1:2~5.

3. The method according to claim 1, characterized in that, In step S1, homogenization is performed at 15000-25000 rpm for 5-10 min to achieve homogenization.

4. The method according to claim 1, characterized in that, In step S2, before mixing with the oil phase, the mass concentration of the whole component wakame slurry is adjusted to 20-40%.

5. The method according to claim 1, characterized in that, In step S2, after mixing with the oil phase, the volume fraction of the oil phase is 20%-40%.

6. The method according to claim 1, characterized in that, In step S2, high-speed shear emulsification is performed using a high-shear homogenizer at 8000-15000 rpm for 2-5 minutes.

7. The method according to claim 1, characterized in that, By weight, the wheat flour comprises 100 parts, wakame seaweed Pickering emulsion comprises 15-30 parts, salt comprises 1-2 parts, and purified water comprises 20-30 parts.

8. The Pickering emulsion prepared by the method for preparing the whole component Pickering emulsion of wakame according to any one of claims 1 to 7.

9. The use of the Pickering emulsion according to claim 8 in the preparation of low-GI foods.

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