The formation, characteristic, and stability of oat protein-hyaluronic acid complexes on perilla oil emulsion and its application in plant-based mayonnaise.

This study explored the formation mechanism of the oat protein and hyaluronic acid complex, applying it to a stable in-phase highly emulsified system (HIPE) for protecting perilla oil and as a fat substitute in low-fat mayonnaise. Results showed that hyaluronic acid (0.25-2.0 wt%) increased electrostatic repulsion and induced structural changes in oat protein, including the elevated β-sheet content, reduced surface hydrophobicity, and quenched intrinsic fluorescence. Molecular docking confirmed hydrogen bonding and hydrophobic interactions between oat protein and hyaluronic acid. At 1.5 % hyaluronic acid, the HIPE exhibited the smallest particle size, high ζ-potential (25.70 mV), excellent emulsifying activity (1132.00 m2/g), and superior stability (1719.39 %), demonstrating the shear-thinning behavior, enhanced viscoelasticity, and resistance to heat, freeze-thaw cycles, and oxidation. Additionally, it successfully replaced up to 60 % of fat in mayonnaise without compromising texture, showing strong potential as fat substitutes in low-fat food applications.