AI Article Synopsis

  • - This study looked at how the alkaline Maillard reaction affects the properties of conjugates made from soybean 11S globulin and debranched starch (DBS), noting that the binding degree was affected by the ratio of these polymers.
  • - The best results, like higher thermal stability and smaller particle size, were found with a 2:1 ratio of globulin to DBS, which also showed improved solubility and surface characteristics.
  • - Advanced techniques, including 3D fluorescence scanning and molecular docking, revealed insights into the structural changes and interactions between the proteins and polysaccharides, suggesting new applications in food and medical fields.

Article Abstract

This study examined the effects of the alkaline Maillard reaction on the structural, interfacial, and functional properties of soybean 11S globulin-debranched starch (DBS) conjugates. The results showed that the degree of DBS binding to 11S globulin was influenced by the polymer ratios, which in turn affected the structural, interfacial, and functional characteristics. The 11S-DBS conjugates with a 2:1 biopolymer ratio exhibited the highest grafting degree, largest zeta potential absolute value, smallest particle size, and greatest thermal stability. Conjugates with higher globulin content demonstrated superior interfacial and functional properties, including improved solubility, increased surface hydrophobicity, and reduced interfacial tension. 3D fluorescence scanning revealed a decrease in the signal of aromatic amino acid residues, while microstructural observation provided insights into the binding behavior of different 11S-DBS conjugates. Molecular docking simulations highlighted the key role of hydrogen bonding in the formation of these conjugates. This study enhances understanding of soybean globulin-polysaccharide interaction mechanisms, expanding their potential applications in the food, medical, and bioengineering industries.

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http://dx.doi.org/10.1016/j.carbpol.2024.123054DOI Listing

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