Soybean oil body membrane protein aggregates-phospholipid material: Enhancing interfacial mechanical properties and bilayer artificial oil body fabrication.

This study aimed to improve the stability and functional characteristics of artificial oil body (AOB) emulsion. Herein, we constructed soybean oil body membrane protein aggregates (SOMA) and phospholipids (PL) complex as novel membrane material to fabricate AOB emulsion, focusing on bilayer membrane droplets. PL binding altered SOMA particle charges, forming the SOMA-PL complex. Spectroscopic analyses and molecular docking results indicated that SOMA and PL primarily interacted through hydrogen bonding and hydrophobic interactions. The complex had an extended suprastructure and maximum lamellar repeat distance (46.54 Å). Force curve showed that the complex exhibited intermediate rigidity and the highest adhesion (7.64 nN), balancing the rigidity of PL with the flexibility of the protein. In AOB fabrication, the complex produced smaller droplets with thicker interfacial layers and clear bilayer membranes, enhancing deformation resistance and physical stability. These findings provide a foundation for designing AOB emulsions with tailored interfacial architectures for food ingredient delivery.