Emulsion gel designed based on rice bran protein-pectin conjugated microgel particles: Interface characteristics,...

In this study, rice bran protein (RBP) and pectin (PC) were used as raw materials to prepare microgel particles through conjugated hydrogels, thereby constructing emulsion gels. The effects of different PC concentrations on microgel particles as well as emulsion gel properties were explored. The results showed that PC enhanced RBP's functional characteristics by Maillard reaction, modifying the molecular conformation of RBP, exposing active groups, and taking advantage of the steric hindrance of its own polysaccharide chain. When the PC concentration was 1.5%, the surface hydrophobicity of the microgel particles was 66,212.33, with a more uniform particle size distribution and better interfacial properties, which in turn stabilized the emulsion better. Therefore, an emulsion gel with high thermal stability (T_m = 140.69 °C, ΔH = 45.12 J/g), good water-holding capacity (WHC = 62.73 ± 2.26%), and excellent rheological properties was obtained. However, too high a concentration could disrupt the gel network structure and cause microgel particles as well as oil droplets to aggregate. Disulfide bonds as well as hydrophobic interactions played a major role in emulsion gel networks. This study provided a novel emulsion stabilizer and provided guidance for the development of fat substitutes for emulsion gels based on microgel particles.