Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate

In this study, the stability and flavor characteristics of nanoemulsions prepared with dextran-conjugated Meretrix meretrix clam protein isolate were studied by characterizing particle size, polydispersity index, zeta potential, turbidity, microstructure, e-tongue, e-nose and HS-GC-IMS. Compared with the NCPI (CPI nanoemulsions) and NCPI-Dex Mix (CPI-Dex Mix nanoemulsions), the NCPI-Dex Con (CPI-Dex Con nanoemulsions) has better stability and flavor. The breaking strength and breaking strain of clam sausages were significantly (P > 0.05) affected by the addition of NCPI-Dex Con. The gel strength with 8% NCPI-Dex Con was the highest (5122.08 g‧mm), a 51.07% increase compared with the control group (3390.58 g‧mm). The clam sausages supplemented with the 8% NCPI-Dex Con had the highest sensory score, with the densest and the most uniform gel structure. Therefore, CPI-Dex Con stabilized nanoemulsions could effectively improve the gel property and flavor of the clam sausages.