Fabrication and characterization of gelatin–EGCG–pectin ternary complex: formation mechanism, emulsion stability, and structure

Abstract BACKGROUND Protein–polyphenol–polysaccharide ternary complex particles have better emulsion interfacial stability compared to protein–polysaccharide binary complexes. However, knowledge is scarce when it comes to the fabrication of protein–polyphenol–polysaccharide ternary complexes as interfacial stabilizers and the interactions between the three substances. In the present work, ternary complexes were prepared using gelatin, high methoxyl pectin, and epigallocatechin gallate (EGCG) as raw materials. The effect of different influencing factors on the formation process of ternary complexes was investigated by varying different parameters. physicochemical stability, emulsifying properties, and structural characteristics were analyzed. RESULTS The ternary complex had a smaller particle size (275 nm) and polydispersity index (0.112) when the mass concentration ratio of gelatin to high methoxyl pectin was 9:1, addition of EGCG was 0.05%, pH value was 3.0, and ionic strength was 10 mmol L −1 . Meanwhile, the complex had the highest emulsifying stability index (691.75 min) and emulsifying activity index (22.96 m 2 g −1 ). Scanning electron microscopical observation demonstrated that the addition of EGCG promoted the dispersion of ternary complex more uniformly, and effectively reduced the agglomeration phenomenon. The discrepancy in fluorescence intensity suggested that interactions between EGCG and gelatin occurred, which altered the protein spatial conformation of gelatin. Fourier transform infrared spectroscopic analysis elucidated that hydrogen bond interaction was the primary non‐covalent interaction between EGCG and gelatin–high methoxyl pectin binary complex. CONCLUSION The aforementioned results purposed to provide some theoretical reference and basis for the rational design of stable protein–polyphenol–polysaccharide ternary complexes. © 2022 Society of Chemical Industry.