Mechanistic insights into pH-dependent structural and performance properties of diacylglycerol based high internal phase Pickering emulsion-Myofibrillar protein composite gels

As a critical determinant, pH (5.5, 6.0, 6.5, 7.0) systematically influences the apparent properties and microstructure of composite gels comprising myofibrillar protein (MP) and diacylglycerol (DAG) based high internal phase Pickering emulsion (HIPPE). A marked decline in cooking, centrifugation, and thawing losses was observed with increasing pH, which underscored a pronounced enhancement in comprehensive stability, as evidenced by improved resistance to shear strain. The gel strength peaked at pH 6.0, beyond which a slight decrease was noted. Structural characterization revealed that higher pH conditions facilitated the formation of a denser, more continuous MP network and promoted a more uniform distribution of HIPPE droplets, with hydrophobic interactions and disulfide bonds identified as the dominant stabilizing forces. This work provides a theoretical foundation for quality improvement in meat products formulated with DAG HIPPE through controlled pH regulation. • pH critically controls properties of diacylglycerol (DAG) based composite gels. • Cooking, centrifugation, and thawing losses decrease with rising pH. • Gel strength peaks at pH 6.0 and declines slightly at higher pH. • Myofibrillar protein (MP) changes from aggregates to uniform network as pH increases. • DAG phase droplet size decreases and distribution improves at elevated pH.