Tamarind seed polysaccharide-assisted fabrication of stable emulsion-based oleogel structured with gelatin: Preparation, interaction, characterization, and application

Abstract

In this study, the emulsion-templated oleogel based on gelatin (GLT) and Tamarind seed polysaccharide (TSP) complex was prepared, and the interaction between GLT and TSP and characteristics of the GLT-TSP emulsion and the emulsion-templated oleogels were investigated. TSP could bind or cross-link with GLT to form a compact and homogeneous structure and change the secondary structure of GLT from order to disorder through affinity (association constant (Ka, 1.96 × 103 M−1s−1; KD, 3.88 × 10−7 M)) and hydrogen binding. The GLT-TSP complex emulsion had a good structure recovery ability and acid stability, especially for 3% (w/w) GLT-TSP complex. The 3% (w/w) GLT-TSP complex emulsion-templated oleogels displayed a good oil holding capacity (oil loss 3.2%) after long time storage and also can release free fatty acids (FFA) quickly during the digestion process (56.7% for GLT oleogel and 78.2% for GLT-TSP complex oleogel). Further, the good textural properties and strong gel strength of the complex oleogels made them suitable for application in food matrices. The results could provide new insight into the formation of emulsion-templated oleogel based on protein and polysaccharide complex.