Glycation Improved the Interfacial Adsorption and Emulsifying Performance of β-Conglycinin to Stabilize the High Internal Phase Emulsions

This study investigated the interfacial adsorption and emulsifying performance of glycated β-conglycinin (7S) with D-galactose (Gal) at various times. Results indicated that glycation increased particle sizes zeta potentials 7S by inducing subunit dissociation. Glycation destroyed tertiary structures transformed secondary from an ordered one to a disordered one, leading more flexible compared untreated 7S. All these results affected structural unfolding rearrangement oil/water interface. Therefore, improved formed viscoelasticity layer, increasing stabilize high internal phase emulsions (HIPE) self-supportive structures. Furthermore, solid gel-like network HIPE stabilized led emulsification stability. result provided new ideas improve functional properties plant proteins changing structure.