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Myogenic fibrin (MP) extracted from Tilapia (Oreochromis niloticus) after heat treatment (HMP) was explored as a novel encapsulant for microencapsulation of corn oil together with sodium alginate (SA) and chitosan (CS), and its performance was characterized using ultrasonic coalescence. The results showed that at 2.5% sodium alginate, 3.0% HMP content and 30% corn oil, the emulsion had small and uniform particle size with high emulsification stability. The average particle size of microcapsules after ultrasonic recondensation was 88.74±2.60 μm while the encapsulation rate was 82.59%±1.44% under the following conditions: 1.2% CS, SA:CS mass ratio of 1:1, and 5.0% calcium chloride. The microcapsules had irregular shapes and undulating surfaces, and the results of infrared spectroscopy and X-ray diffraction indicated that CS and SA formed the dense shell of microcapsules together with HMP due to electrostatic binding. Results from DSC showed that HMP microcapsules had a degree of thermal stability, and the microencapsulation significantly reduced the POV and TBA values of oil during storage, which effectively slowed down the oxidation process. The release of free fatty acids (FFA) from HMP microcapsules was 92.67% during the whole simulated digestion phase with a greater amount released during the intestinal digestion phase, indicating that microencapsulation had a retarding effect on the release of core material. This study shows that HMP compounded with sodium alginate and chitosan is feasible for microencapsulation and protection of bioactive substances, and hence expanding the applications of HMP microgel particles.

An emulsion gel was prepared with Trachinotus ovatus myofibrillar protein as emulsifier and corn oil as oil phase in this study. The structure of Trachinotus ovatus myofibrillar protein was characterized using SDS-PAGE，Fourier transform infrared spectroscopy and electron microscope. Preparation of Trachinotus ovatus myofibrillar protein emulsion gel was done by screening for the optimal protein concentration (C) and oil ratio (φ). The structure of the emulsion gel was characterized by confocal laser, and the effects of pH and NaCl concentration on the stability of the emulsion gel were explored. The results showed that Trachinotus ovatus myofibrillar protein had typical protein structure with β-sheet as the dominant secondary structure, and the fibrillar structure was formed by the aggregation of elliptical particles. The emulsion gel had the best elastic modulus G' when the protein concentration was 2.5% with an oil ratio of 0.68，and had a small average particle size. Laser confocal examination showed that the emulsion gel had a W/O/W multiple emulsion structure. The emulsion gels were unstable under acidic pH but relatively stable under alkaline conditions. In conclusion, the optimized preparation and characterization golden pomfret myofibrillar protein emulsion gel in this study would provide invaluable technical reference for the commercial development of golden pomfret myofibrillar protein.