Preparation and characterization of Camellia oleifera seed protein and β-glucan conjugate: Enhancing the stability and delivery capacity of Pickering emulsion.

This study enhanced the functional properties of Camellia oleifera seed protein (CSP) through multiple modification strategies and investigated the stability and delivery performance of CSP-based emulsions. The conjugate formed by ultrasonic-treated CSP (300 W) and β-glucan (3:1, w/w) exhibited the highest grafting degree (38.7%), lowest browning index (0.12), and a compact microstructure. This conjugate facilitated strong interfacial interactions and the formation of a thick interfacial film at the oil-water interface. The resulting Pickering emulsion (O/W) displayed ultrafine droplet size, excellent thermal stability (>95 °C), and good storage stability over 14 d. During gastrointestinal digestion, the emulsion maintained structural integrity, reduced premature curcumin release under gastric conditions, and improved curcumin retention (75.6%) and bioavailability (42.2%). This work developed a novel plant-based protein and a highly stable Pickering emulsion with sustained release, offering broad potential in food, pharmaceutical, and bioengineering applications.