Regulation of pea protein/hydrolyzed rice glutelin fibril-sanxan emulsion gels using interfacial assembly strategies: One- and two-step methods.

Composite biopolymer-based emulsion gels are commonly utilized in the food manufacturing industry. In this study, one-step (O) and two-step (T) interfacial assembly methods were used to fabricate pea protein/hydrolyzed rice glutelin fibril (PNP/HRGF)-sanxan emulsion gels. For all samples, the droplet size first significantly declined and then increased when the sanxan concentration was raised from 0 to 0.75 %. Under optimized conditions (0.5 % sanxan, two-step method), emulsion gels with small droplet sizes (3.42 μm) and good storage stability could be produced. The freeze-thaw stability of PNP/HRGF emulsion gels was significantly enhanced after the incorporation of sanxan, as seen by a lower free water content determined by NMR relaxation studies. Small and large amplitude oscillatory shear (SAOS and LAOS) analysis showed that all the samples were predominantly elastic-like materials that exhibited strong shear thinning behavior. During simulated small intestinal digestion, PNP/HRGF emulsion gels containing 0.5 % sanxan had a significant lower final free fatty acid release when they were prepared using two-step method (69 %) than the one-step method (80 %), or when that did not contain sanxan (91 %). This study shows that emulsion gels capable of regulating lipid digestion can be created by changing the order of addition of proteins/polysaccharides at oil droplet surfaces.