Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria

Abstract BACKGROUND The use of emulsion gels to protect and deliver probiotics has become an important topic in the food industry. This study used transglutaminase (TGase) to regulate ovalbumin (OVA) to prepare a novel emulsion gel. The effects of OVA concentration and the addition of TGase on the microstructure, rheological properties, water‐holding capacity, and stability of the emulsion gels were investigated. RESULTS With the addition of TGase and the increasing OVA, the particle size of the emulsion gels decreased significantly ( P < 0.05). The gels with TGase exhibited greater water holding, hardness, and chewiness to some extent by forming a more uniform and stable system. After simulated digestion, the survival rate of Bifidobacterium lactis embedded in OVA emulsion gels improved significantly in comparison with the oil–water mixture as a result of the protective effect of the emulsion gel encapsulation. CONCLUSION By increasing the OVA content and adding TGase, the rheological characteristics, stability, and encapsulation capability of the OVA emulsion gel could be enhanced, providing a theoretical basis for the use of emulsion gels to construct probiotic delivery systems. © 2023 Society of Chemical Industry.