Complexation and glycated conjugation are the most common route to prepare protein-polysaccharide based encapsulant materials for food and pharmaceutical applications. It is very necessary to provide a comprehensive investigation at molecular and macroscopic levels. In this study, soy protein isolate (SPI)-gum Arabic (GA) complexes and conjugates were prepared and characterized by various analytical techniques. Their functionality as encapsulant was evaluated by using eugenol emulsion as a model. The conjugation methods may also show different impacts on the structures of protein-polysaccharide systems, and then, affect their o/w interfacial behavior and the functionality.  Therefore, conjugates of SPI and GA were prepared by tow glycation methods including dry-heating and wet-heating.  The conjugates showed better emulsifying and stabilizing abilities, lower release rate but higher skin penetration ability than complexes, which may be attributed to the slightly better interfacial tension reduction ability and electronegativity. The dry heating conjugates showed better emulsifying ability and stability, due to their more compact structures than the wet heating conjugates, resulting in higher protein adsorption amount at the interface. The complexation and conjugation abilities of two major individual proteins in SPI, glycinin (11S) and β-conglycinin (7S) with GA were also evaluated by intrinsic fluorescence quenching method, grafting degree determination and molecular docking. Our results indicated that GA showed higher tendency to form conjugates with 7S rather than 11S, which might be responsible for the better functionality of conjugates. Findings from this work can be used to develop SPI-polysaccharide based encapsulation system for food and pharmaceutical applications.

Comparison and molecular mechanisms of soy protein isolate-gum Arabic based complexes and glycation conjugates for encapsulation and delivery applications of food bioactives

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