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) -γ-Oryzanol (γO) aggregated particles and interfacial adsorption properties of its simulated digestion products. Initially, following simulated digestion, WPI-γO LOPPEG exhibited lower free fatty acid release and protein digestibility compared to WPI LOPPEG. WPI-γO 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-γO LOPPEG were higher than those of WPI LOPPEG. Ultimately, WPI-γO/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.