The present invention relates to a chickpea
protein high
internal phase emulsion with high freeze-thaw stability based on interface regulation and its preparation method and application, which belongs to the technical field of
emulsion preparation. The preparation of the high
internal phase emulsion of the present invention includes: adjusting the pH of the chickpea
protein solution to 8-9, ultrasonic treatment, then adding a
polysaccharide solution and uniformly mixing, heating the reaction in a water bath, centrifuging the
reaction product after the reaction is completed, taking the supernatant and freeze-
drying to obtain a
protein-
polysaccharide conjugate; dissolving the obtained protein-
polysaccharide conjugate in water as an aqueous phase; mixing
flavor oil and
vegetable oil, stirring evenly, as an
oil phase; mixing the aqueous phase and the
oil phase, and shearing at high speed to obtain a high
internal phase emulsion with high freeze-thaw stability. The chickpea protein high internal phase emulsion not only has good freeze-thaw stability, but also has the characteristics of significant gelation, can give
fish paste products good freeze-thaw stability, and has broad application prospects.