Pickering emulsion stabilized by protein-glutaminase modified soybean isolated proteins as a new delivery system

Plant protein-based Pickering emulsions have garnered significant attention for their natural, stable, and efficient properties. However, the aggregation and sedimentation of plant proteins have restricted their applications in the food industry. To address this challenge, the current study explored the effect of protein-glutaminase on the structural characteristics of soy protein isolate (SPI) and assessed the potential of emulsions prepared from deamidated SPI as carriers for bioactive compounds. Structural characterization of SPI at varying degrees of deamidation (DD) revealed that deamidation notably enhanced the solubility, emulsifying ability, and surface charge density of SPI, while preserving its higher-order structure. Moreover, SPI Pickering emulsions with moderate deamidation (5 % DD) demonstrated increased droplet density, a more compact microstructure, improved rheological properties, and enhanced light stability. Additionally, in vitro digestion studies showed that deamidated SPI Pickering emulsions could effectively deliver bioactive compounds. This study offers new insights into developing legume protein-based Pickering emulsions with superior performance.