Abstract The influence of pH (2–7) on the interfacial and emulsifying properties of β-conglycinin/pectin (7S/PC) mixtures was investigated. At pH 2–3 (pH pI of 7S), 7S/PC mixtures had smaller size and higher Zeta-potential values, leading to the rapid adsorption. Lissajous plots of 7S/PC mixtures at pH 6 suggested that 7S almost irreversibly adsorbed onto the interface as proved by a purely elastic response. Particle sizes of emulsions stabilized by 7S/PC mixtures at pH 6–7 remained unchanged due to that PC provided electrostatic and steric stabilization. In summary, pH had significant effects on the interactions between 7S and PC, and thereby influenced the interfacial and emulsifying properties of their mixtures.

中文翻译：

---

β-伴大豆球蛋白/果胶混合物在油/水界面的界面和乳化特性：pH 值的影响

摘要 研究了 pH (2-7) 对 β-伴大豆球蛋白/果胶 (7S/PC) 混合物的界面和乳化特性的影响。在 pH 2-3（pH pI 为 7S）时，7S/PC 混合物具有较小的尺寸和较高的 Zeta 电位值，从而导致快速吸附。pH 6 时 7S/PC 混合物的 Lissajous 图表明 7S 几乎不可逆地吸附到界面上，这由纯弹性响应证明。由 7S/PC 混合物在 pH 6-7 下稳定的乳液的粒径保持不变，因为 PC 提供了静电和空间稳定性。总之，pH 对 7S 和 PC 之间的相互作用有显着影响，从而影响其混合物的界面和乳化性能。