Morchella esculenta reshapes colloidal micro/nano-particles to improve the emulsifying properties of Tibetan chicken broth

(morel) regulates the interfacial properties and stability of naturally formed colloidal micro/nano-particles (MNPs) remains unclear. This study investigated the effect of morel on MNP characteristics and emulsifying properties during a 3 h co-stewing process with Tibetan chicken broth. Morel addition significantly enhanced macromolecular solubilization, particularly proteins and soluble polysaccharides. Dynamic light scattering and spectroscopy suggested that morel-derived polysaccharides induced protein conformational rearrangement and non-covalent interactions, generating smaller, highly stable MNPs. Consequently, improved interfacial properties facilitated adsorption and stabilization at the oil-water interface, significantly enhancing emulsifying activity and stability. Confocal microscopy revealed a core-shell MNP architecture, consisting of a lipid core surrounded by a dense protein-polysaccharide interfacial shell. These findings elucidate the synergistic assembly between fungal polysaccharides and meat proteins, providing a theoretical basis for designing stable, nutrient-rich functional broths.