Emerging strategies for controlled digestion of fat substitutes: Synergistic modification of egg white protein by combined polyphenol heat treatment for preparation of double network emulsion gel.

ABSTRACT: This study investigated the differential effects of polyphenol-thermal synergistic modification on egg white protein in double network emulsion gels (DNEG), which endowed them with digestion-controllable properties as fat substitutes. Thermal treatment induced protein conformational unfolding and promoted polyphenol-mediated gel network refinement. Microstructural analysis revealed that DNEG progressively formed a homogeneous framework, thereby enhancing water-holding capacity and gel strength to 56.1 % and 353.3 g, respectively. The refined gel structure delayed digestive enzyme diffusion, resulting in a 60.5 % increase in vitamin D₃ release compared to the control. Furthermore, DNEG exhibited sensory attributes comparable to full-fat counterparts in low-fat meat products, whic

SUBMITTER: Zhang R 

PROVIDER: S-EPMC12281071 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature