Gel properties and microstructure of Nemipterus virgatus myofibrillar protein/konjac glucomannan emulsion gel: effects of fish oil content.
BACKGROUND Emulsion gels exhibit promising application prospects as solid fat substitutes and carriers for lipophilic bioactive compounds. This work investigated the effects of oil concentrations (40-65%, v/v) on the interfacial adsorption in emulsions, rheological properties, gel characteristics, and microstructure of emulsion gels stabilized by a mixture of Nemipterus virgatus myofibrillar protein (MP) and konjac glucomannan (KGM). RESULTS The emulsifying activity of the MP/KGM mixture, the interfacial protein adsorption in the MP/KGM emulsion, and emulsion viscosity all peaked at an oil concentration of 55%. The increase in oil content (particularly 55%) assisted the structural transformation in MP from α-helix into β-sheet, promoting the development of a denser, more uniform network structure, which ultimately enhanced the hardness, gel strength, water-holding capacity, elasticity, and deformation resistance of emulsion gels. However, at excessively high oil levels (>55%), the MP/KGM mixture became inadequate to cover the oil-water interfaces, resulting in deterioration in the performances of the emulsion and emulsion gel. CONCLUSION The MP/KGM emulsion gel with 55% fish oil displayed optimal gel performance. This study offers practical foundations for developing stable emulsion gels based on aquatic proteins. © 2026 Society of Chemical Industry.