Fabrication of a high internal phase emulsion stabilized with Pleurotus eryngii protein modified by ultra-high pressure combined with glutamine transaminase treatment as a potential fat substitute in pork patty formulations.

Abstract

Plant protein-stabilized high internal phase Pickering emulsions (HIPEs) represent a promising strategy to replace animal fat in meat products, yet their performance depends critically on protein modification. Pleurotus eryngii protein (PEP) was modified by ultra-high pressure-assisted transglutaminase (TG) crosslinking. This treatment significantly enhanced PEP's emulsifying activity, induced secondary structural rearrangement, increased surface hydrophobicity, and reduced its particle size. The modified PEP successfully stabilized a high internal phase Pickering emulsion (HIPE, 75% oil phase, 4% protein), which exhibited a gel-like network, excellent stability, and an average droplet size of 1.72 μm. In pork patties, substituting 50% animal fat with this HIPE reduced cooking loss and fat exudation by 22.7% and 27.2%, respectively, while simultaneously improving texture, rheology, and sensory acceptability. This study demonstrates that modified PEP-stabilized HIPEs serve as high-performance fat mimics, offering a practical and scalable approach to develop healthier meat products with reduced saturated fat and improved technological properties.