Effect of enzymatically hydrolyzed gluten protein-Tremella fuciformis polysaccharide composite emulsion loaded with tea polyphenols on the quality of peanut protein beverage

To broaden the application of gluten protein in emulsion systems and plant protein beverages, and to simultaneously enhance the nutritional functionality, shelf-life stability, and sensory acceptability of peanut beverages, this study developed tea polyphenol-loaded W₁/O/W₂ double emulsions using an enzymatically hydrolyzed gluten protein-Tremella fuciformis polysaccharide complex as the composite wall material. The effects of 5%, 10%, and 15% emulsion incorporation levels on the physicochemical properties, antioxidant activity, storage stability, and sensory quality of peanut protein beverages were systematically evaluated. Results indicated that, over 90 days of storage, the pH values of all samples were maintained at approximately 7, the color exhibited minor changes, and the total colony count complied with the limit requirements stipulated in GB 7101-2022. After 90 days, the sample containing 15% composite emulsion demonstrated the highest antioxidant activity, with DPPH and ABTS radical scavenging rates of 20.99% and 20.79%, respectively. Its centrifugal sedimentation ratio was significantly lower than that of the control, and the stability coefficients were higher than 85.00%. All beverages displayed typical shear-thinning behavior; both the storage modulus (G') and loss modulus (G″) increased with frequency, forming an elasticity-dominated weak gel network that significantly enhanced colloidal stability. Furthermore, the emulsion system effectively masked the bitterness of tea polyphenols and improved sensory acceptability. In conclusion, the tea polyphenol-loaded composite emulsion synergistically enhanced both the functional properties and physical stability of peanut beverages, providing theoretical support and technical references for the high-value utilization of wheat gluten and the development of functional plant-based beverages.