Abstract There is fast increasing interest in the development of food grade high internal phase emulsions (HIPEs; with oil fractions > 0.74) stabilized by protein-based particles, due to their potential applications in food, cosmetics and biomedical fields. This work reported that soy glycinin (SG), an important soy storage globulin, exhibited a potential to act as Pickering stabilizers for HIPEs; and the glycation with soy soluble polysaccharide (SSPS) greatly improved the emulsification performance of SG, the gel network formation and stability (against heating or freeze-thawing) of the resultant HIPEs. In the work, two selected glycation incubation periods (24 and 72 h) were applied to obtain the glycated SG. The results indicated that the glycation progressively decreased the minimal concentration required for the formation of gel-like HIPEs, and droplet size, but increased the gel network strength, in an incubation period dependent manner. The improvement of emulsification performance by the glycation was mainly associated with the enhanced adsorption, as well as facilitated subunit dissociation at the interface, during the HIPE formation. All the HIPEs stabilized by untreated or glycated SG exhibited an excellent coalescence stability against a long-term storage. The structural analyses of non-adsorbed and adsorbed SG indicated that although untreated SG showed a high whole structural integrity with no distinct changes in structures after adsorption at interface, it tended to aggregate (due to its high surface hydrophobicity); in contrast, glycated SG easily dissociated into subunits at the interface, but the dissociated subunits exhibited a high structural stability at the tertiary and secondary levels. The findings would be of importance not only for the development of soy protein-based Pickering stabilizers for emulsions or HIPEs, but also for extending the knowledge about the modification of emulsifying properties of proteins by glycation with carbohydrates.

中文翻译：

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大豆甘氨酸稳定的食用 Pickering 高内相乳液：通过大豆多糖糖化改善乳化性能和 Pickering 稳定性

摘要 由于蛋白质基颗粒在食品、化妆品和生物医学领域的潜在应用，人们对开发由蛋白质基颗粒稳定的食品级高内相乳液 (HIPE；油分 > 0.74) 的兴趣迅速增加。这项工作报告称，大豆大豆球蛋白 (SG) 是一种重要的大豆储存球蛋白，具有作为 HIPE 的 Pickering 稳定剂的潜力；大豆可溶性多糖 (SSPS) 的糖基化大大提高了 SG 的乳化性能、凝胶网络的形成和所得 HIPE 的稳定性（抗加热或冻融）。在这项工作中，应用了两个选定的糖化潜伏期（24 和 72 小时）来获得糖化 SG。结果表明，糖基化逐渐降低了形成凝胶状 HIPE 所需的最小浓度和液滴尺寸，但以潜伏期相关的方式增加了凝胶网络强度。糖基化对乳化性能的改善主要与 HIPE 形成过程中吸附的增强以及界面处亚基解离的促进有关。所有由未处理或糖化 SG 稳定的 HIPE 均表现出优异的长期储存聚结稳定性。非吸附和吸附SG的结构分析表明，尽管未经处理的SG表现出较高的整体结构完整性，界面吸附后结构没有明显变化，但它倾向于聚集（由于其高表面疏水性）；相比之下，糖化 SG 很容易在界面处解离成亚基，但解离的亚基在三级和二级水平上表现出高度的结构稳定性。这些发现不仅对于开发用于乳液或 HIPE 的基于大豆蛋白的 Pickering 稳定剂具有重要意义，而且对于扩展有关通过与碳水化合物糖化修饰蛋白质乳化特性的知识具有重要意义。