Soy protein isolate-epigallocatechin-3-gallate non-covalent complex stabilized emulsion: Application as a fat phase in plant-based patty

This study investigated the effects of soy protein isolate (SPI)-epigallocathin-3-gallate (EGCG) non-covalent complex stabilized emulsion as a fat replacer on the quality of plant-based patties. Results indicated that the non-covalent binding between SPI and EGCG was driven by hydrogen bonding and hydrophobic interactions, altering the spatial structure and surface hydrophobicity of SPI. Compared to SPI alone, SPI-EGCG complex-stabilized emulsion showed larger psizes and lower stability because of reduced interfacial activities. When incorporated into patties, EGCG loaded at the emulsion interface improved the water holding capacity and oxidative stability of products, but exhibited weaker gel-strengthening effects compared to free EGCG. Rheological results confirmed that differences in the macroscopic phase behavior of plant-based patties may be attributed to divergent protein network development caused by distinct crosslinking-promoting mechanisms between interfacial-loaded EGCG and free EGCG. These findings highlight the dual function of EGCG as an antioxidant and protein crosslinker, and provide a reference for balancing the texture, oxidation stability and processing performance of meat analogs. • SPI-EGCG complexes form via hydrogen bonds and hydrophobic interactions. • SPI-EGCG stabilized emulsions showed lower stability and larger droplet sizes. • EGCG distribution affected crosslinking efficiency and oxidation resistance.