Insights into the oil-water interfacial adsorption properties of whey protein-γ-oryzanol Pickering emulsion gel during in vitro simulated digestion

This work elucidated the digestion behavior of low-oil phase Pickering emulsion gel (LOPPEG) stabilized by whey protein isolate (WPI)-gamma-Oryzanol (gamma O) aggregated particles and interfacial adsorption properties of its simulated digestion products. Initially, following simulated digestion, WPI-gamma O LOPPEG exhibited lower free fatty acid release and protein digestibility compared to WPI LOPPEG. WPI-gamma O LOPPEG maintained lower interfacial tension and higher interfacial thickness than WPI LOPPEG. The quartz crystal microbalance results further demonstrated that the viscoelasticity and oil-water interfacial adsorption quality of WPI-gamma O LOPPEG were higher than those of WPI LOPPEG. Ultimately, WPI-gamma O/pH 7.5 LOPPEG showed the best interfacial adsorption characteristics and anti-digestive properties. This work could provide the theoretical guidance for the development of the slow-digestive foods.