We present the preparation and physicochemical properties of thermally induced emulsion gels of a soy protein isolate–whey protein isolate (SPI–WPI)/calcium chloride composite, and the analysis of their nutrient release behaviors using fat-soluble vitamin E as a model system by simulating its digestion in vitro. In general, the SPI–WPI composite emulsion gel was found to have better water-holding capacity and texture than the emulsion gels formed by the single protein. The microstructure and rheological properties of the gel suggested that the CaCl₂ concentration significantly influences the fundamental structure and mechanical properties of the SPI–WPI gel. The in vitro digestion experiments revealed that the mixed protein emulsion gel improves the bioavailability of vitamin E. This study is of great significance in the utilization of these natural emulsifiers, as they can be used in the development of emulsion delivery systems for lipophilic nutrients and other health products.

我们介绍了大豆分离蛋白-乳清分离蛋白 (SPI-WPI)/氯化钙复合材料的热诱导乳液凝胶的制备和物理化学性质，并以脂溶性维生素 E 为模型系统分析了它们的营养释放行为在体外模拟其消化。一般来说，SPI-WPI复合乳液凝胶被发现比单一蛋白质形成的乳液凝胶具有更好的保水能力和质地。凝胶的微观结构和流变性能表明 CaCl ₂浓度显着影响 SPI-WPI 凝胶的基本结构和机械性能。体外的消化实验表明，混合蛋白质乳液凝胶提高了维生素E的生物利用度。这项研究对于这些天然乳化剂的利用具有重要意义，因为它们可用于开发用于亲脂性营养素和其他保健品的乳液输送系统。