Abstract:In this study, wheat protein-based food emulsion system with stable structure and delayed lipid digestion were constructed by controlling the gliadin-to-glutenin ratio. The results showed that among the wheat protein components, gliadin had good interfacial properties, and could form a stable interfacial layer. Although the interfacial activity of glutenin was poor, it could form a strong network at the interface and protect the emulsion from external environmental disturbances. Compared with the pure gluten-based emulsion, the composite protein with a controlled wheat protein composition had lower interfacial tension, forming a dense fibrous protein interfacial layer and smaller emulsion droplets. When the ratio of gliadin to glutenin was 1:2, the droplet size of emulsion samples remained 28.33 μm after 1 month of storage at 4 ℃or after being heated at 90 ℃ for 30 min, with the storage stability and thermal stability of emulsions being improved significantly. In addition, the complex interfacial layer formed by interfacial synergy between wheat protein components was difficult to be replaced by bile salts and pancreatic lipase during gastrointestinal digestion. Therefore, the stability of the emulsion could be improved and the digestion rate of the lipids in the emulsion could be inhibited to some extent by controlling the wheat protein composition.
