Construction of grass carp myofibrillar protein/rutin Pickering emulsion gel by one-step method and multi-scale...

Polyphenols can be used as an amending agent for protein emulsions. The effect of rutin addition on grass carp myofibrillar (GMP) stabilized Pickering emulsions was investigated. With the increase of rutin concentration, the particle size of GMP/rutin decreased (∼3760 nm to ∼279 nm), and the contact angle increased (53.88° to 73.93°) with higher α-helix and random coil ratio in protein secondary structure. The surface activity of protein-rutin was improved reflected by the lower oil-water interface tension. With the increase of rutin, the viscoelasticity and gel strength of the emulsion were significantly increased (P < 0.05). The emulsion droplets showed more densely packed structure with GMP/rutin particles surrounding the droplets. The presence of rutin improved the centrafuge and oxidation stability of the emulsion. Herein, GMP/rutin can be used as a food-grade emulsifier/stabilizer for Pickering emulsions with enhanced emulsifying properties and provides basis for the high value-added utilization of GMP.