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Egg white protein-polyphenol-pullulan complexes: Structural characterization and application in high freeze-thaw
Jiahui Bi1, Lan Liu1, Xin Gao1
1College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Food Chemistry
|April 3, 2026
Summary
Egg white protein-polyphenol complexes improve high internal phase emulsion (HIPE) stability against freeze-thaw cycles. This strategy enhances emulsion structure, viscosity, and freeze resistance, offering a novel approach for stable HIPE systems.
Area of Science:
- Food science and technology
- Colloid and interface science
- Biomaterials engineering
Background:
- High internal phase emulsions (HIPEs) are prone to structural breakdown during freeze-thaw cycles.
- Stabilizing HIPEs is crucial for their application in food and cosmetic industries.
- Egg white protein (EWP) offers potential as a stabilizer but requires modification for enhanced performance.
Purpose of the Study:
- To develop novel ternary complexes of EWP, polyphenols, and pullulan to improve HIPE freeze-thaw stability.
- To investigate the interactions between EWP and polyphenols (proanthocyanidins, gallic acid, tannic acid) within the complexes.
- To evaluate the impact of these complexes on HIPE microstructure, stability, and freeze resistance.
Main Methods:
- Construction of EWP-polyphenol-pullulan ternary complexes.
- Characterization using SDS-PAGE and molecular docking to study interactions.
- Analysis of HIPE particle size, surface charge, microstructure, and hydrophilicity.
- Assessment of freeze-thaw stability, rheological properties, and interfacial film characteristics.
- Differential Scanning Calorimetry (DSC) for freeze resistance evaluation.
Main Results:
- Synergistic covalent and noncovalent interactions were confirmed between EWP and polyphenols.
- Ternary complex formation significantly reduced HIPE particle size and increased surface charge.
- HIPEs exhibited enhanced colloidal stability, hydrophilicity, and a transition to lamellar microstructures.
- Stabilized HIPEs demonstrated outstanding freeze-thaw stability (93.78-97.47%) with retained viscosity and rheological integrity.
- DSC analysis indicated improved freeze resistance due to lower crystallization temperatures.
Conclusions:
- EWP-polyphenol-pullulan ternary complexes effectively enhance the freeze-thaw stability of HIPEs.
- The complexes create dense, rigid interfacial films, leading to smaller, stable droplets.
- This approach offers a promising strategy for developing robust and freeze-stable emulsion systems for various applications.
