Soybean β-conglycinin-debranched starch flexible nano-conjugates: Focus on formation mechanism and physicochemical characteristics.

This study developed soybean 7S globulin-debranched starch (DBS) nano-conjugates via glycation to investigate the impact of DBS on 7S's physicochemical properties and the effect of different globulin-to-starch ratios on the conjugates. The results showed that 7S-DBS nano-conjugates with a 5:1 ratio had the smallest particle size (189.92 nm), lowest PDI (0.423), and enhanced solubility, surface hydrophobicity, foaming properties, and molecular flexibility. Increasing globulin content improved interfacial and functional properties. Fluorescence scanning revealed decreased signals from aromatic amino acids. Diffraction and electron energy spectra revealed structural changes in the nano-conjugates, indicated by carbon, nitrogen, and oxygen content, while microstructural observations confirmed improved interfacial properties through roughness changes. The conjugate's contact angle was 90.2°, indicating good wettability. Molecular docking highlighted non-covalent interactions in forming globulin-starch nano-conjugates, identifying key binding sites during glycation. This work enhances understanding of polysaccharide effects on globulin and demonstrates the potential of flexible pickering particles in plant-based foods.