Oil-water interface behavior of tea polysaccharide-egg white protein nanoparticles and characterization of bigels

The O/W interface behavior of tea polysaccharide conjugate-egg white protein (TPC/EWP) nanoparticles was investigated and a bigel system was constructed. The results showed that TPC/EWP nanoparticles with better storage and thermal stability were successfully prepared, in which the mass ratio of tea polysaccharide conjugate to egg white protein of 3:1 helped to enhance the diffusion, penetration and rearrangement processes. To make O/W interfacial layer had higher viscoelasticity and expansion modulus. The nanoparticle-based bigel exhibited fine texture and was not easy to flow. In addition, the tight gel network endowed the bigels with strong rheological properties and stability. These results establish a theoretical foundation for further investigation into O/W interface behavior of TPC/EWP nanoparticles. The bigels' excellent gel properties and stability provide a new direction for applying the bigel as a novel food in the food field.