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Updated: Jun 5, 2025

Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
Insight into the structural, interfacial and functional properties of soybean 11S globulin-debranched starch
Zhen Yang1, Yuanyang Song1, Liang Chen1
1School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Abstract:
This study examined the effects of the alkaline Maillard reaction on the structural, interfacial, and functional properties of soybean 11S globulin-debranched starch (DBS) conjugates. The results showed that the degree of DBS binding to 11S globulin was influenced by the polymer ratios, which in turn affected the structural, interfacial, and functional characteristics. The 11S-DBS conjugates with a 2:1 biopolymer ratio exhibited the highest grafting degree, largest zeta potential absolute value, smallest particle size, and greatest thermal stability. Conjugates with higher globulin content demonstrated superior interfacial and functional properties, including improved solubility, increased surface hydrophobicity, and reduced interfacial tension. 3D fluorescence scanning revealed a decrease in the signal of aromatic amino acid residues, while microstructural observation provided insights into the binding behavior of different 11S-DBS conjugates. Molecular docking simulations highlighted the key role of hydrogen bonding in the formation of these conjugates. This study enhances understanding of soybean globulin-polysaccharide interaction mechanisms, expanding their potential applications in the food, medical, and bioengineering industries.
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