Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to physicochemical and structural properties.

In this study, a high-intensity ultrasonic field was applied to the electrostatic interactions between soy protein isolate (SPI) and citrus pectin (CP). The emulsifying properties of SPI-CP soluble complexes formed under different ultrasound powers and durations were investigated and peaked at 630 W for 10 min. Micrographs of emulsions revealed that ultrasound-treated complexes generated a more homogeneous emulsion with significantly reduced and uniformly-distributed droplet sizes. To better understand the mechanism for the improved emulsifying properties, the physicochemical and structural properties of the SPI-CP complexes at pH 3.5 with and without ultrasound treatment were investigated. It was revealed that ultrasound increased the absolute values of the zeta potential and surface hydrophobicity of complexes, but significantly decreased their particle sizes, fluorescence intensity and turbidity. Results indicated that cavitation effects resulted in structural modifications in both biomacromolecules, as well as enhanced the electrostatic interactions between SPI and CP, which in combination contributed to the more desirable emulsifying properties of the complex.