High internal phase emulsions stabilised by amyloid fibrils from 7S/11S soybean protein at varying ratios: Study on interfacial behaviour, rheological properties and curcumin delivery potential.

In response to the challenges associated with stabilising high-internal-phase emulsions (HIPE) using natural soy protein-namely, its weak surface activity and susceptibility to structural instability-as well as the poor water solubility and insufficient bioavailability of curcumin, this study utilised soy protein amyloid fibrils with varying 7S/11S ratios as emulsifiers to construct curcumin-loaded HIPE, elucidating the intrinsic relationship between fibril structural characterisation, HIPE interfacial and rheological properties, and curcumin delivery performance. The results indicate that fibrillation treatment significantly increased the β-sheet content and turbidity of the samples, with the 7S/11S = 2:1 group exhibiting the optimal comprehensive performance. Fibrils from this group form a more stable oil-water interfacial film; their HIPE exhibits the best resistance to deformation and structural stability, significantly improving curcumin encapsulation efficiency, thermal stability, antioxidant activity, and bioavailability. This study provides theoretical and technical support for the development of food-grade HIPE stabilisers and active substance delivery systems.