Fabrication of stabilized pickering emulsions via crosslinking modified soy protein: focused on fat substitution strategies

In this study, soy protein isolate (SPI) was modified by ultrasound combined with laccase, and whey protein (WPI) was introduced to stabilize Pickering emulsions by the interaction between composite protein particles. The results indicated that WPI enhanced the stability of modified SPI nanoparticles through hydrophobic interactions and disulfide bond interactions. The adsorption characteristics of the composite nanoparticles at the oil-water interface were assessed by using a real-time quartz crystal microbalance (QCM). The SPI treated with 300 W ultrasonic-enzyme and cross-linked WPI sample (SW3) has the best apparent viscosity, and can rapidly adsorb and form a film layer at the oil-water interface. The SW3 stable emulsion has a relatively high stirring foaming rate (38.24%) in low-fat cream processing, improving the structural stability of 3D printed products. The findings could provide interesting research significance for the application of 3D printed functional foods and Pickering emulsions in food.