Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins

The unsaturated vegetable oil is commonly incorporated as protein-stabilized emulsion into fat-substituted emulsified meat products (FSEMP), whose quality is closely related with the emulsion stability. Here, we systematically investigated the effects of oil unsaturation degree (UD) on the interfacial properties (structural changes, adsorption dynamics, interfacial rheology, adsorption layer thickness) of proteins and thus the emulsion stability. The oleic acid and linolenic acid were mixed with dodecane as model oils. Three types of proteins were selected as model emulsifiers (fibrous myofibrillar protein, MP; globular whey protein, WP; random-coiled sodium caseinate, SC). The proteins diffused slower to the higher UD interface, resulting in a lower interfacial pressure. This led to a larger droplet size of the higher UD oil emulsion upon emulsification. However, the proteins penetrated and rearranged faster at the higher UD interface ascribed to a more extensive structural unfolding, enabling the formation of stiffer and thicker adsorption layers. This contributed to a stronger short-term stability of MP- and WP-stabilized higher UD oil emulsion; while for the random-coiled SC, the higher UD oil emulsion was less short-term stable, which was primarily determined by the initial (larger) droplet size but not the interfacial layer properties. The stiffer layer at the higher UD interface was on the other hand less stretchable, which tended to yield when subjected to higher strain. This probably accounted for the weaker long-term stability of the higher UD oil emulsion, regardless of protein types. These results highlighted that the oil UD should be elaborately considered for the rational formulation of FSEMP.