In this study, the emulsion was prepared with the porcine skin protein powder (PSPP) as an emulsifier and soybean oil as the oil phase, and then the PSPP-based emulsion gel was formed by heat induction. The effects of PSPP concentration, heating time and times on emulsion stability, emulsion gel texture, and water-holding capacity were researched. Results showed that with the increase in PSPP concentration, after heat treatment, the precipitated water layer of the emulsion was gradually decreased and the emulsion structure remained more complete, resulting in a significant reduction in droplet size variation. Moreover, the apparent viscosity of the emulsion was increased. The analysis of texture and water-holding capacity indicated that the hardness, cohesion, and water-holding power of the emulsion gel were significantly enhanced with the increase in PSPP concentration. The laser confocal microscopy revealed that with the increase of PSPP concentration, the diameter of the emulsion gel was notably decreased, and the protein coverage at the oil-water interface was increased. Furthermore, when the concentration of PSPP was 30 g/L, the texture characteristics of the emulsion gel changed slightly with the increase in heat treatment time and times, which indicated that the PSPP-based emulsion gel could tolerate long-term and repeated heat treatment.
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