A novel emulsion-filled gel stabilized by WBAXs-SPI was induced by laccase and the temperature. And it was compared with the different gels. The results showed that WBAXs-SPI mixed gels had better mechanical properties, stronger and more stable network structure than single network gels.The emulsion-filled gels had better mechanical properties, stronger and more stable network structure than the hydrogels, because the emulsion played the filling role in the gel network structure. The WBAXsSPI mixed emulsion-filled gels had the double network structure and the emulsion to support the network,so it had the highest hardness and the highest value of G’. And it proved that it had the best mechanical properties, the strongest and the most stable network structure. However, the FTIR results showed that the emulsion-filled gels prepared in this experiment were inactive filled gels and the mechanical properties of the gels were limited.
Food Science and Technology