pH-responsive conformational variations regulate the emulsifying properties of Coprinus comatus protein-polysaccharide complex

Puntos clave

• Emulsifying properties increase with pH-responsive conformational variations, enhancing stability.
• The protein-polysaccharide complex shows significant emulsification effects at varying pH levels, which can reach up to 95%.
• Analysis of the interaction between protein and polysaccharide allows for better understanding of biopolymer behavior.
• These findings may enable advancements in food technology and bioprocessing applications by using natural emulsifiers.