The low water solubility of zein severely limits its industrial application. In this study, the emulsifying performance and stability of zein were improved by electrostatically compounding different ratios of citrus pectin (CP) with zein to obtain zein-CP composite particles (ZCPs). When the mass ratio of CP to zein was 1: 2 (C1Z2), the composite particles showed the smallest particle size, and the C1Z2 stabilized Pickering emulsion (C1Z2-PE) exhibited excellent physical and environmental stability. The ZCPs stabilized emulsions were further cross-linked by transglutaminase (TGase) and Ca, resulting in the formation of emulsion gels with increased mechanical properties. Macroscopic and microscopic morphology analysis demonstrated the successful preparation of the emulsion gels. Through the rheological study and texture analysis, it was observed that the double cross-linked emulsion gels exhibited a remarkable improvement in apparent viscosity and gel hardness. This research offers a new strategy and technical reference for the development of new gel-based products.

中文翻译：

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通过钙和转谷氨酰胺酶双交联提高柑橘果胶-玉米醇溶蛋白乳液凝胶的稳定性和机械性能

玉米醇溶蛋白的低水溶性严重限制了其工业应用。本研究通过将不同比例的柑橘果胶（CP）与玉米醇溶蛋白静电复合，得到玉米醇溶蛋白-CP复合颗粒（ZCPs），提高了玉米醇溶蛋白的乳化性能和稳定性。当CP与玉米蛋白的质量比为1:2（C1Z2）时，复合颗粒表现出最小的粒径，C1Z2稳定的Pickering乳液（C1Z2-PE）表现出优异的物理和环境稳定性。ZCP 稳定的乳液通过转谷氨酰胺酶 (TGase) 和 Ca 进一步交联，从而形成机械性能增强的乳液凝胶。宏观和微观形貌分析证明乳液凝胶的成功制备。通过流变学研究和质构分析，观察到双交联乳液凝胶在表观粘度和凝胶硬度方面表现出显着的改善。该研究为新型凝胶产品的开发提供了新的策略和技术参考。