The effects of conjugation between protein (soybean or peanut protein isolates) and polysaccharides (dextran or gum acacia) with different glycation time (0–32 hours) on the physical properties of emulsion‐based edible films containing beeswax as dispersed phase were studied. Both the reaction time and type of polymers significantly (P < 0.05) affected the emulsifying properties of conjugates. Pearson's correlation analysis showed that the emulsifying activity index (EAI), emulsifying stability index (ESI), and droplet size of emulsions were in strong correlation with the physical properties of films, such as whiteness index, transparency, water vapor permeability, surface hydrophobicity, thermal stability, and mechanical properties. Furthermore, even though glycation could significantly (P < 0.05) affect intermolecular interactions between polymers in films, there was no strong correlation between the intermolecular interactions and the physical properties of films. Therefore, the emulsifying properties of conjugates are essential for preparing emulsion‐based edible films.

中文翻译：

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蛋白质和多糖的共轭对乳液基可食用膜物理性质的影响

研究了糖化时间（0–32小时）不同的蛋白质（大豆或花生蛋白分离物）与多糖（葡聚糖或阿拉伯胶）之间的共轭对以蜂蜡为分散相的乳化可食用薄膜的物理性能的影响。反应时间和聚合物类型均显着（P  <0.05）影响缀合物的乳化性能。皮尔逊（Pearson）相关分析表明，乳化活性指数（EAI），乳化稳定性指数（ESI）和乳剂液滴大小与薄膜的物理性能密切相关，如白度指数，透明度，水蒸气渗透性，表面疏水性，热稳定性和机械性能。此外，即使糖化可能会显着（P <0.05）影响薄膜中聚合物之间的分子间相互作用，分子间相互作用与薄膜的物理性能之间没有强相关性。因此，缀合物的乳化性质对于制备基于乳胶的可食用薄膜至关重要。