Extraction of bamboo shoot polysaccharide-protein complex, emulsion preparation method and application

Abstract

The application discloses a kind of bamboo shoot polysaccharide-protein complex extraction, emulsion preparation method and application, comprising the following steps: (1) fresh sample bamboo shoots are divided into two parts, bamboo shoot meat and bamboo shoot shell, and dried;(2) bamboo shoot meat and bamboo shoot shell are respectively deoiled with n-hexane, and de-starched with high-temperature-resistant alpha amylase to obtain deoiled and de-starched bamboo shoot meat powder, which is dissolved in water respectively, heated to 65~85 ℃, and extracted with NaOH or KOH base for 1h, the pH is adjusted to 9~11, then sheared with high-speed homogenizer for 1h, and centrifuged at 6000 rpm for 10 min;The supernatant obtained after centrifugation is adjusted to pH 3.8-4.8 with concentrated hydrochloric acid.The advantage is that bamboo shoot processing by-product polysaccharide-protein complex-protein complex, including bamboo shoot meat and bamboo shoot shell polysaccharide-protein complex-protein complex, the preparation method is simple and efficient, the thickening and emulsifying effect is good, and can be applied to food and cosmetic field, opens up a new path for high-value utilization of bamboo shoot processing by-products, and can realize waste into treasure.

Description

Technical Field

[0001] This invention relates to the field of food emulsifiers, specifically to a method for extracting and preparing an emulsion of a bamboo shoot polysaccharide-protein complex and its application. Background Technology

[0002] Bamboo shoots, prized for their tenderness, crispness, and rich nutritional value, have become an important forest vegetable and specialty food industry in my country. However, with the large-scale development of the bamboo shoot processing industry, a large number of byproducts are generated during the production of main products such as dried bamboo shoots, boiled bamboo shoots, and seasoned bamboo shoots. These byproducts mainly include bamboo shoot husks, shoot tips, substandard small bamboo shoots, and aged bamboo shoots with increased hardness, most of which are discarded or used for low-value purposes. In recent years, existing domestic and international research has shown that these processing byproducts are rich in bioactive components such as polysaccharides, polyphenols, dietary fiber, protein, flavonoids, phenolic compounds, and various minerals, and have broad application prospects in the food, pharmaceutical, health product, and chemical industries.

[0003] Food emulsifiers have a broad market prospect in my country, especially in products such as bread, ice cream, sauces, and lactic acid beverages. The physical stability of emulsion systems, whether oil-in-water (O / W) or water-in-oil (W / O), is crucial. Traditionally, synthetic surfactants are used to prevent droplet flocculation and aggregation, but their environmental friendliness is questionable. With the deepening of sustainable development concepts, the industry is actively seeking green solutions to replace traditional surfactants. Therefore, stabilizers derived from natural biopolymers, such as polysaccharides, proteins, and starches, are increasingly favored.

[0004] Against this backdrop, polysaccharide-protein complexes extracted from bamboo shoot processing byproducts have shown great potential as natural emulsifiers with high stability and resistance to environmental oxidation. These polysaccharide-protein complexes not only possess excellent emulsifying activity and stabilizing properties, effectively preventing emulsion flocculation and aggregation, but also exhibit good antioxidant properties. They can be used as emulsifiers or thickeners to increase system stability in the food and cosmetics industries. Furthermore, the raw materials originate from waste resources in bamboo food processing, realizing the utilization of green and renewable resources from bamboo forests and turning processing byproducts into valuable resources.

[0005] In particular, emulsion systems based on this type of bamboo shoot polysaccharide-protein complex exhibit superior performance in encapsulating and delivering bioactive substances, such as curcumin, which has low utilization efficiency in traditional consumption methods. Curcumin, a natural active ingredient with various health benefits, suffers from low water solubility and poor chemical stability, limiting its application in food. Encapsulating curcumin using emulsions stable with bamboo shoot polysaccharide-protein complexes not only significantly improves its dispersibility and stability in aqueous systems but also enhances its bioavailability in the gastrointestinal tract, resists environmental oxidation, and extends shelf life. This provides an innovative, green, and efficient carrier solution for developing functional foods or beverages.

[0006] This technology not only innovatively explores ways to utilize bamboo shoot by-products at high value, but also provides a new material source for the application of natural emulsifiers in the field of active ingredient encapsulation. It is in line with the important direction of green and sustainable development in the food industry and has great industrial application value. Summary of the Invention

[0007] The purpose of this invention is to provide an extraction method for bamboo shoot polysaccharide-protein complexes, thereby improving the application value and resource utilization rate of processing by-products. The prepared polysaccharide-protein complex can be used as an emulsifier for oil-in-water / water-in-oil emulsions, effectively improving emulsion stability. Another objective is to lay the foundation for functional research on bamboo shoot polysaccharide-protein complexes in the field of interface science, thus overcoming the shortcomings of existing technologies.

[0008] In a first aspect, the present invention provides a method for extracting bamboo shoot polysaccharide-protein complexes: Includes the following steps: (1) Divide the fresh bamboo shoots into two parts: the bamboo shoot flesh and the bamboo shoot shell. Dry them, grind them into powder, and pass them through an 80-mesh sieve. (2) Bamboo shoot flesh and bamboo shoot shells were treated with 1.0% sodium chlorite (NaClO) in an acidic environment (adjusted to pH 3.8-4.0 with glacial acetic acid) in a water bath at 75°C to remove lignin. Then, they were deoiled with n-hexane and destarched with a heat-resistant α-amylase to obtain deoiled and destarched bamboo shoot flesh and bamboo shoot shell powder. After the deoiled powder was tested with iodine solution and no discoloration was found, the deoiled and destarched bamboo shoot flesh and bamboo shoot shell powder was dissolved in water and heated to 65-85°C for alkali extraction with NaOH or KOH for 1 hour. The pH was adjusted to 9-11, and then sheared with a high-speed homogenizer for 1 hour. After that, it was ultrasonically treated for 20 minutes (in an ultrasonic cell disruptor: power 400W, working / interval time 5s / 5s, temperature controlled at 60°C by a circulating water bath). Then, it was sheared again at high speed in a water bath at 65-85°C for 1 hour, with a concentration of 6000... Centrifuge at rpm for 10 min. Adjust the pH of the supernatant obtained after centrifugation to between 3.8 and 4.8 with concentrated hydrochloric acid. Centrifuge again, take the supernatant, add 2 times the amount of anhydrous ethanol, and precipitate overnight at 4°C for 24 h. After filtration, collect the white flocculent precipitate and dry it in a vacuum drying oven to obtain the polysaccharide-protein complex.

[0009] Preferably, the molecular weights of the final products, bamboo shoot flesh and bamboo shoot shell, are 210~287.5 KDa and 120~172.3 KDa, respectively.

[0010] In a second aspect, the present invention provides a bamboo shoot polysaccharide-protein complex, which has a molecular weight range of 120-280 kDa after being washed with anhydrous ethanol multiple times.

[0011] A third aspect of the present invention provides a method for preparing an emulsion, comprising the following steps: (1) The extracted bamboo shoot polysaccharide-protein complex was dissolved in a buffer solution of 0.1% (w / w) sodium benzoate and 0.3% (w / w) citric acid at a concentration of 1% to 5% (w / v), heated and stirred at 45°C until completely dissolved, and then hydrated overnight. (2) The polysaccharide-protein complex solution and the oil phase were mixed at a weight ratio of 9:1, and a crude emulsion was prepared by a high-speed shearing machine and a fine emulsion by a high-pressure homogenizer.

[0012] Preferably, the oil phase is a vegetable oil, selected from at least one of soybean oil, camellia oil, corn oil, and walnut oil.

[0013] In a fourth aspect, the present invention provides the application of a bamboo shoot polysaccharide-protein complex as an emulsifier.

[0014] A fifth aspect of the present invention provides a method for embedding an emulsion, comprising the following steps: (1) The extracted bamboo shoot polysaccharide-protein complex was dissolved in a buffer solution of 0.1% (w / w) sodium benzoate and 0.3% (w / w) citric acid at a concentration of 1% to 5% (w / v), and hydrated overnight by heating and stirring at 45°C. (2) Heat the oil phase to 50-60℃ and add 0.1%-1% (w / v) curcumin. Mix the polysaccharide-protein complex solution and the oil phase at a weight ratio of 9:1. Use a high-speed shearing machine to form a crude emulsion and a high-pressure homogenizer to form a fine emulsion.

[0015] Preferably, the oil phase is a vegetable oil, selected from at least one of soybean oil, camellia oil, corn oil, and walnut oil.

[0016] The beneficial effects of this invention are as follows: (1) The present invention prepares a bamboo shoot polysaccharide-protein complex, including bamboo shoot flesh and bamboo shoot shell polysaccharide-protein complex. The preparation method is simple and efficient, opening up a new path for the high-value utilization of bamboo shoot processing by-products and realizing the transformation of waste into treasure.

[0017] (2) The bamboo shoot polysaccharide-protein complex prepared by the present invention serves as a natural emulsifier for water-in-oil / oil-in-water emulsions, effectively improving the stability of the emulsion and the effective encapsulation and delivery rate of fat-soluble active ingredients. Its stability and antioxidant effect have reached more than six months, exceeding the "gold standard" of commonly used emulsifiers in the food industry—gum arabic—in the comparative examples. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, obtaining other drawings based on these drawings without creative effort still falls within the scope of the present invention.

[0019] Figure 1 The molecular weight of the bamboo shoot flesh and bamboo shoot flesh polysaccharide-protein complex extracted in step (1) of Examples 1-2 was determined by gel permeation chromatography (GPC), and the molecular weight determination results are shown in the figure.

[0020] Figure 2 The following is a comparison chart of particle size detection results using the emulsions obtained in Examples 1-4 and Comparative Examples 1-4 as samples (lowercase letters: differences between different samples).

[0021] Figure 3 The following is a comparison chart of particle size detection results using the emulsions obtained in Examples 1-4 and Comparative Examples 1-4 as samples (lowercase letters: differences between different samples).

[0022] Figure 4 The graph shows a comparison of the zeta potential tests of the emulsions obtained in Examples 1-4 and Comparative Examples 1-4 (lowercase letters: differences between different samples).

[0023] Figure 5 The stability of the emulsion obtained in Example 1 was tested using a LUMiSizer 651 dispersion analyzer at 4°C and 4000 rpm.

[0024] Figure 6 The stability of the emulsion obtained in Example 1 was tested using a LUMiSizer 651 dispersion analyzer at 25°C and 4000 rpm.

[0025] Figure 7 Using the emulsion obtained in Example 1 as a sample, the stability was tested using a LUMiSizer 651 dispersion analyzer at 85°C and 4000 rpm.

[0026] Figure 8 The stability of the emulsion obtained in Example 1 was tested using a LUMiSizer 651 dispersion analyzer at 100°C and 4000 rpm.

[0027] Figure 9 Using the emulsion obtained in Example 2 as a sample, the stability was tested using a LUMiSizer 651 dispersion analyzer at 4°C and 4000 rpm.

[0028] Figure 10 The stability of the emulsion obtained in Example 2 was tested using a LUMiSizer 651 dispersion analyzer at 25°C and 4000 rpm.

[0029] Figure 11 The stability of the emulsion obtained in Example 2 was tested using a LUMiSizer 651 dispersion analyzer at 85°C and 4000 rpm.

[0030] Figure 12 The stability of the emulsion obtained in Example 2 was tested using a LUMiSizer 651 dispersion analyzer at 100°C and 4000 rpm.

[0031] Figure 13 The stability of curcumin encapsulated in gum arabic was tested using a LUMiSizer 651 dispersion analyzer at 4°C and 4000 rpm.

[0032] Figure 14 The stability of curcumin encapsulated in gum arabic was tested using a LUMiSizer 651 dispersion analyzer at 25°C and 4000 rpm.

[0033] Figure 15 The stability of curcumin encapsulated in gum arabic was tested using a LUMiSizer 651 dispersion analyzer at 85°C and 4000 rpm.

[0034] Figure 16 The stability of curcumin encapsulated in gum arabic was tested using a LUMiSizer 651 dispersion analyzer at 100°C and 4000 rpm.

[0035] Figure 17 The stability of curcumin encapsulated in CK was tested using a LUMiSizer 651 dispersion analyzer at 4℃ and 4000 rpm.

[0036] Figure 18 The stability of curcumin encapsulated in CK was tested using a LUMiSizer 651 dispersion analyzer at 25°C and 4000 rpm.

[0037] Figure 19 The stability of curcumin encapsulated in CK was tested using a LUMiSizer 651 dispersion analyzer at 85℃ and 4000 rpm.

[0038] Figure 20 The stability of curcumin encapsulated in CK was tested using a LUMiSizer 651 dispersion analyzer at 100℃ and 4000 rpm.

[0039] Figure 21 The graph shows a comparison of the viscosity test results of the emulsions obtained in Examples 1-4 and Comparative Examples 1-4.

[0040] Figure 22 The image shows a comparison of droplet morphology using the emulsions obtained in Examples 1-4 and Comparative Examples 1-4 as samples.

[0041] Figure 23 The image shows a comparison of droplet morphology detection results using the emulsions obtained in Examples 1-4 and Comparative Examples 1-4 as samples.

[0042] Figure 24 The image shows a comparison of the emulsion encapsulation rates using the emulsions obtained in Examples 3-4 and Comparative Examples 3-4 as samples.

[0043] Figure 25 This is a flowchart of the raw material extraction process.

[0044] Figure 26 Flowchart for emulsion production. Detailed Implementation

[0045] The present invention will be further described below with reference to embodiments, but these embodiments are not intended to limit the invention in any way. Any simple modifications, equivalent changes, and alterations made to the following examples based on the technical essence of the present invention shall still fall within the scope of the present invention.

[0046] The above description discloses only preferred embodiments of the present invention and should not be construed as limiting the scope of the present invention. Therefore, equivalent variations made in accordance with the claims of the present invention are still within the scope of the present invention.

[0047] Example 1 A method for extracting bamboo shoot polysaccharide-protein complex, comprising the following steps: (1) Dissolve the de-oiled and de-starched bamboo shoot powder in water, heat to 85℃ and extract with NaOH or KOH for 1h, adjust the pH to 11.0, then shear with a high-speed homogenizer for 1h and centrifuge at 6000 rpm for 10min. After centrifugation, adjust the pH of the supernatant obtained to 4.0 with concentrated hydrochloric acid, centrifuge again, add 2 times the amount of anhydrous ethanol to the supernatant, precipitate overnight at 4℃, filter and collect the white flocculent precipitate the next day, put it into a vacuum drying oven to dry and obtain bamboo shoot polysaccharide-protein complex.

[0048] (2) The obtained polysaccharide-protein complex sample was dissolved at a concentration of 3% (w / v) in a buffer solution of 0.1% (w / w) sodium benzoate and 0.3% (w / w) citric acid, and hydrated overnight by heating and stirring at 45°C. The polysaccharide-protein complex solution and soybean oil were mixed evenly at a weight ratio of 9:1, and the mixture was sheared at 12000 rpm for 3 min to obtain a crude emulsion. The crude emulsion was then processed three times by a high-pressure homogenizer at a pressure of 40 MPa to obtain a fine emulsion.

[0049] Example 2 The difference from Example 1 is that the bamboo shoot flesh is replaced with bamboo shoot husks, but everything else is the same.

[0050] Example 3 The difference from Example 1 is that the soybean oil was replaced with soybean oil containing 1% curcumin, otherwise the same.

[0051] Example 4 The difference from Example 1 is that the bamboo shoot flesh is replaced with bamboo shoot husks, and the soybean oil is replaced with soybean oil with 1% curcumin added; all other aspects are the same.

[0052] Comparative Example 1 Unlike Example 1, step (1) was omitted, and the polysaccharide-protein complex solution was replaced with gum arabic as a positive control. All other steps were the same.

[0053] Comparative Example 2 Unlike Example 1, step (1) was omitted, and the polysaccharide-protein complex solution was replaced with a buffer solution of sodium benzoate and citric acid as a negative control. All other steps were the same.

[0054] Comparative Example 3 Unlike Example 1, step (1) was omitted, the polysaccharide-protein complex solution was replaced with gum arabic as a positive control, and the soybean oil was replaced with soybean oil with 1% curcumin added. All other steps were the same.

[0055] Comparative Example 4 Unlike Example 1, step (1) was omitted, and the polysaccharide-protein complex solution was replaced with a buffer of sodium benzoate and citric acid as a negative control. Soybean oil was replaced with soybean oil with 1% curcumin added, and everything else was the same.

[0056] Result detection: 1.1 Methods for determining molecular weight and composition The molecular weight of the bamboo shoot flesh and bamboo shoot flesh polysaccharide-protein complex extracted in step (1) of Examples 1-2 was determined by gel permeation chromatography (GPC). The composition was determined by HPLC to determine the monosaccharide content and by the Coomassie brilliant blue method to determine the protein content. Chromatographic column: 2x PLgel 8μm aquagel-OH Mixed-M 7.5*300mm, detector: differential refractive index detector, test temperature: 40 ℃, solvent flow rate: 1.0mL / min, solvent: water + 0.1M NaNO3 + 0.01M NaH2PO4, standard: PEG.

[0057] 1.2. Molecular weight and composition detection results The bamboo shoot flesh and bamboo shoot flesh polysaccharide-protein complex extracted in step (1) of Examples 1-2 were used as samples. The polysaccharide composition mainly consisted of xylose (30%-60%), arabinose (23%-40%), uronic acid (0.5%-2.3%), and galacturonic acid (1.8%-20%), while the protein component accounted for 60-100 mg / g. The molecular weight was tested according to the above method, and the results are as follows: Figure 1 As shown.

[0058] 2.1 Particle size detection method Using the emulsions obtained in Examples 1-4 and Comparative Examples 1-4 as samples, the refractive index of both the samples and water was measured to be 1.33 nD using a fully automated refractometer. The particle size of the samples was determined using a Malvern mastersizer 3000 laser particle size analyzer at different temperatures (4℃, 25℃, 85℃, 100℃). The samples were gently inverted 10 times before sampling.

[0059] 2.2 Particle size detection results Using the emulsions obtained in Examples 1-4 and Comparative Examples 1-4 as samples, the particle size of the emulsions was tested according to the above method, and the results are as follows. Figure 2 As shown.

[0060] 3.1 Zeta potential detection method The emulsions obtained in Examples 1-4 and Comparative Examples 1-4 were used as samples, and the zeta potential of the samples was measured using a Malvern nanoparticle size potentiometer (ZetasizerNano Lab). Before sampling, the samples were diluted 100 times with deionized water and vortexed to mix.

[0061] 3.2 Zeta potential detection results Using the emulsions obtained in Examples 1-4 and Comparative Examples 1-4 as samples, the Zeta potential of the emulsions was tested according to the method described above, and the results are as follows. Figure 3 As shown.

[0062] 4.1 Stability Testing Methods The emulsions obtained in Examples 1-4 and Comparative Examples 1-4 were used as samples, and stability analysis was performed using a LUMiSizer 651 dispersion analyzer at different temperatures (4℃, 25℃, 85℃, 100℃) and 4000 rpm.

[0063] 4.2 Stability Test Results Using the emulsions obtained in Examples 1-4 and Comparative Examples 1-4 as samples, the stability of the emulsions was tested according to the above method, and the results are as follows. Figures 5-20 As shown.

[0064] 5.1 Viscosity Testing Methods Using the emulsions obtained in Examples 1-4 and Comparative Examples 1-4 as samples, the viscosity of the emulsions was measured using an MCR 302e rheometer. Shear rates were set to increase from 1 / s to 100 / s, and the flow characteristics of the emulsions were comprehensively evaluated using the steady-state shear viscosity (η) at different shear rates.

[0065] 5.2 Viscosity test results Using the emulsions obtained in Examples 1-4 and Comparative Examples 1-4 as samples, the viscosity of the emulsions was tested according to the above method, and the results are as follows. Figure 21 As shown.

[0066] 6.1 Droplet morphology detection method The emulsions obtained in Examples 1-4 and Comparative Examples 1-4 were used as samples, and their microscopic morphological characteristics were observed using a polarizing microscope MP 41. Before observation, the emulsions were mixed by inverting the container and gently rotating it 10 times. The emulsions could be appropriately diluted with deionized water.

[0067] 6.2 Droplet morphology detection results Using the emulsions obtained in Examples 1-4 and Comparative Examples 1-4 as samples, the droplet morphology of the emulsions was tested according to the above method, and the results are as follows. Figure 22 As shown.

[0068] 7.1 Methods for detecting the shelf life of emulsions Using the emulsions obtained in Examples 1-4 and Comparative Examples 1-4 as samples, the treated emulsions were placed in glass sample bottles, and photos of the emulsions were observed and recorded at different times during the storage period to observe whether the emulsions separated into layers.

[0069] 7.2 Results of Emulsion Storage Period Tests Using the emulsions obtained in Examples 1-4 and Comparative Examples 1-4 as samples, the emulsion condition was observed according to the above method, and the results are as follows: Figure 23 As shown.

[0070] 8.1 Method for detecting emulsion encapsulation rate Using the emulsions obtained in Examples 3-4 and Comparative Examples 3-4 as samples, the emulsions were mixed with an extraction solvent of ethyl acetate:ethanol = 10:1, and the supernatant was collected by centrifugation. The absorbance was measured at 420 nm. The curcumin concentration was calculated based on the curcumin standard curve.

[0071] 8.2 Results of Emulsion Storage Period Tests Using the emulsions obtained in Examples 3-4 and Comparative Examples 3-4 as samples, the emulsion encapsulation efficiency was determined according to the above method, and the results are as follows: Figure 24 As shown.

[0072] Through a series of performance tests, the results showed that the emulsion made from the polysaccharide-protein complex extracted from bamboo shoot processing byproducts, bamboo shoot flesh and bamboo shoot shell, has a stability comparable to that of gum arabic, the "gold standard" in the food industry. Furthermore, its encapsulation rate of the hydrophobic functional nutrient curcumin is significantly higher than that of gum arabic.

Claims

1. A method for extracting bamboo shoot polysaccharide-protein complex, characterized in that, Includes the following steps: (1) Divide the fresh bamboo shoots into two parts: the shoot flesh and the shoot husk, and dry them; (2) Bamboo shoot flesh and bamboo shoot shell were heated with acidic sodium chlorite to remove lignin, opening up the dense structure in the cell wall. They were then treated with ultrasound for 10-30 min, followed by deoiling with n-hexane and destarching with heat-resistant α-amylase to obtain deoiled and delignin-free powder. After the deoiled powder was tested with iodine solution and no discoloration was found, the bamboo shoot shell and bamboo shoot flesh powder were dissolved in water. Under heating conditions, the pH was adjusted to 9-11 with NaOH or KOH at 65-85℃ and then extracted with alkali for 1 h. The mixed sample was then sheared with a high-speed homogenizer for 1 h and centrifuged at 6000 rpm for 10 min. The supernatant obtained after centrifugation was adjusted to pH between 3.8 and 4.8 with concentrated hydrochloric acid, centrifuged again, and the supernatant was added with 2 times anhydrous ethanol. The mixture was precipitated overnight at 4℃. The white flocculent precipitate was collected by filtration the next day and dried in a vacuum drying oven to obtain the polysaccharide-protein complex.

2. The method for extracting bamboo shoot polysaccharide-protein complex according to claim 1, characterized in that, The molecular weights of the bamboo shoot flesh polysaccharide-protein complex and the bamboo shoot shell polysaccharide-protein complex are 210~287.5 kDa and 120~172.3 kDa, respectively.

3. A bamboo shoot polysaccharide-protein complex extracted by a method according to any one of claims 1-2.

4. A method for preparing an emulsion, characterized in that, Includes the following steps: (1) The bamboo shoot polysaccharide-protein complex obtained by claim 3 was dissolved in a buffer solution of 0.1% (w / w) sodium benzoate and 0.3% (w / w) citric acid at a concentration of 1% to 5% (w / v), and hydrated by heating and stirring at 45°C for 24 h. (2) The polysaccharide-protein complex solution and the oil phase were mixed at a weight ratio of 9:1, and a crude emulsion was prepared by a high-speed shearing machine and a fine emulsion by a high-pressure homogenizer.

5. The method for preparing an emulsion according to claim 3, characterized in that, The oil phase is a vegetable oil, selected from at least one of soybean oil, camellia oil, corn oil, and walnut oil.

6. The application of the bamboo shoot polysaccharide-protein complex as described in claim 3 as an emulsifier.

7. A method for embedding an emulsion, characterized in that, Includes the following steps: (1) The bamboo shoot polysaccharide-protein complex obtained by claim 3 was dissolved in a buffer solution of 0.1% (w / w) sodium benzoate and 0.3% (w / w) citric acid at a concentration of 1% to 5% (w / v), and hydrated overnight by heating and stirring at 45°C. (2) Heat the oil phase to 50-60℃ and add 0.1%-1% (w / v) curcumin. Mix the polysaccharide-protein complex solution and the oil phase at a weight ratio of 9:

1. Use a high-speed shearing machine to form a crude emulsion and a high-pressure homogenizer to form a fine emulsion.

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