Formation and properties of β-conglycinin particle-Konjac Glucomannan co-stabilized Pickering emulsion: Dynamic...

The interaction between polysaccharides and proteins in co-adsorption played a critical role in determining interfacial properties and emulsion stability. This study focused on the regulation mechanism of different concentrations of polysaccharide on the dynamic adsorption behavior of protein, and how the interfacial film microstructure affected the stability of emulsion. The research demonstrated that Konjac Glucomannan (KGM) and β-conglycinin (7S) formed stable composite through hydrogen bonding and hydrophobic interactions. The results from interfacial adsorption kinetics and Quartz Crystal Microbalance with Dissipation Monitoring (QCM-D) indicated that the structure of 7S stable interface layer is loose and disordered, which was not conducive to the formation of emulsion. KGM could synergistically facilitate the initial diffusion, penetration, and rearrangement of 7S at the oil-water interface thus forming a dense and viscoelastic three-dimensional gel-like multilayer interfacial structure. High-density adsorption of the 7S-KGM composite significantly increased the thickness and the protein content of the interfacial layer, enhancing emulsion stability. Dissipative particle dynamics simulations further demonstrated that the synergistic adsorption of KGM enhanced the interfacial adsorption efficiency of 7S, thereby reducing droplet size. This provided insights into the mechanisms by which polysaccharides enhanced protein emulsification performance, offering critical guidance for optimizing protein interfacial properties and enhancing emulsion stability.