Abstract Soy glycinin could self-assemble into nanoparticles, microgels or hollow microcapsules depending on the extrinsic conditions. This research compares ion- and/or pH-induced particle formation through simple heat treatment of soy glycinin (80 °C, 5 min and 600 r/min), and the difference of zeta potential, particle size, hydrophobicity and their relevance to particle morphology were investigated. The results showed that only a combination of monovalent cation (K+ or Na+) and monovalent anion (Cl−) promoted the formation of hollow microcapsules with coexistence of microgels (protein solution pH: 7.2), whereas a reduce in pH inhibited hollow microcapsule formation upon heating, either in the presence of electrolytes or not. Strategies for size reduction of microparticles were also studied, either by increasing the shear stress during heating or through ultrasound pre-treatment of soy glycinin. In general, native soy glycinin was favorable for the formation of hollow microcapsules than the partially denatured, and the hollow microcapsule formation was highly sensitive to the extrinsic conditions.

中文翻译：

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通过加热影响纯大豆甘氨酸溶液中纳米/微粒形成的外在因素

摘要 大豆甘氨酸可根据外在条件自组装成纳米颗粒、微凝胶或中空微胶囊。本研究比较了大豆甘氨酸通过简单热处理（80 °C、5 分钟和 600 转/分钟）形成的离子和/或 pH 诱导的颗粒，以及 zeta 电位、颗粒大小、疏水性的差异及其与颗粒的相关性形态进行了研究。结果表明，只有一价阳离子（K+或Na+）和一价阴离子（Cl-）的组合才能促进中空微胶囊的形成，同时微凝胶共存（蛋白质溶液pH值：7.2），而pH值的降低抑制了中空微胶囊的形成。加热，无论是否存在电解质。还研究了减小微粒尺寸的策略，通过在加热过程中增加剪切应力或通过大豆甘氨酸的超声预处理。总的来说，天然大豆甘氨酸比部分变性的更利于形成中空微胶囊，并且中空微胶囊的形成对外在条件高度敏感。