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<p>The rising demand for sustainable and health-conscious foods has driven interest in edible fungi-derived proteins. Here, <i>Pleurotus ostreatus</i> protein (PP) was combined with high-methoxy pectin (HMP) to construct emulsion gels, and their physicochemical properties, microstructure, and rheological behavior were systematically evaluated. PP-HMP complexes exhibited smaller particle sizes, more negative Zeta potentials, and improved dispersion uniformity compared with proteins alone. When incorporated into emulsions, pectin addition significantly reduced droplet size and enhanced stability, with an optimal ratio near PP to HMP ratio of 4:6 across oil fractions of 40-60%. Surface hydrophobicity decreased as HMP increased, reflecting the shielding of hydrophobic residues, while water-holding capacity first increased then declined, peaking at intermediate compositions. Confocal microscopy confirmed that balanced PP-HMP ratios produced uniformly distributed droplets embedded in dense gel networks, in contrast to the loose or flocculated structures observed in single-component systems. Rheological analysis confirmed that PP-HMP emulsion gels behaved as weak gels (G′ &gt; G″) with pronounced shear-thinning. Balanced PP: HMP ratios (4:6-2:8) exhibited broader linear viscoelastic regions and higher viscosity, reflecting reinforced interfacial surface and bulk networks. Increasing oil fraction enhanced elasticity and viscosity up to 60%, while excessive loading (70%) caused structural heterogeneity despite elevated modulus. These findings highlight a synergistic mechanism that proteins provide viscoelastic interfacial surface, HMP strengthens the continuous phase, and oil droplets act as active fillers. This work establishes edible fungi protein as a viable emulsifier in protein-polysaccharide gels and identifies a compositional window as optimal for gel stability and functionality.</p> Graphical abstract <p>We reveal a synergistic mechanism in which the protein contributes a viscoelastic interfacial layer, HMP reinforces the continuous phase, and oil droplets serve as active fillers.</p> <p></p>

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Synergistic stabilization of Pleurotus ostreatus protein-pectin emulsion gels through interfacial and bulk network reinforcement

  • 期刊论文

  • 发表日期：

    2026年3月13日

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  • Meng Wang,
  • Jingkun Wang,
  • Hongyu Wang,
  • Huixian Xie,
  • Menglian Wang

摘要

The rising demand for sustainable and health-conscious foods has driven interest in edible fungi-derived proteins. Here, Pleurotus ostreatus protein (PP) was combined with high-methoxy pectin (HMP) to construct emulsion gels, and their physicochemical properties, microstructure, and rheological behavior were systematically evaluated. PP-HMP complexes exhibited smaller particle sizes, more negative Zeta potentials, and improved dispersion uniformity compared with proteins alone. When incorporated into emulsions, pectin addition significantly reduced droplet size and enhanced stability, with an optimal ratio near PP to HMP ratio of 4:6 across oil fractions of 40-60%. Surface hydrophobicity decreased as HMP increased, reflecting the shielding of hydrophobic residues, while water-holding capacity first increased then declined, peaking at intermediate compositions. Confocal microscopy confirmed that balanced PP-HMP ratios produced uniformly distributed droplets embedded in dense gel networks, in contrast to the loose or flocculated structures observed in single-component systems. Rheological analysis confirmed that PP-HMP emulsion gels behaved as weak gels (G′ > G″) with pronounced shear-thinning. Balanced PP: HMP ratios (4:6-2:8) exhibited broader linear viscoelastic regions and higher viscosity, reflecting reinforced interfacial surface and bulk networks. Increasing oil fraction enhanced elasticity and viscosity up to 60%, while excessive loading (70%) caused structural heterogeneity despite elevated modulus. These findings highlight a synergistic mechanism that proteins provide viscoelastic interfacial surface, HMP strengthens the continuous phase, and oil droplets act as active fillers. This work establishes edible fungi protein as a viable emulsifier in protein-polysaccharide gels and identifies a compositional window as optimal for gel stability and functionality.

Graphical abstract

We reveal a synergistic mechanism in which the protein contributes a viscoelastic interfacial layer, HMP reinforces the continuous phase, and oil droplets serve as active fillers.