Effect of ultrasound on the microstructure, stability, and physicochemical properties of soy protein isolate-fenugreek gum composite emulsions

In this study, the effect of ultrasonic treatment on Soy protein isolate (SPI)-Fenugreek gum (FG) emulsions was investigated to improve the stability and physicochemical properties of SPI-FG emulsions, as well as to expand their application scope in the food field. The microstructure was characterized using atomic force microscopy (AFM), confocal laser scanning microscopy (CLSM), and fourier transform infrared spectroscopy (FTIR) etc. Stability and physicochemical properties were evaluated via creaming index (CI), emulsion stability index (ESI), and rheological properties etc. Results showed that appropriate ultrasonic treatment improved emulsion dispersion and reduced aggregation, producing small and uniform droplets. Under the optimal ultrasonic treatment conditions, the stability and physicochemical properties of the SPI-FG emulsion are significantly improved. These findings demonstrate that ultrasonic treatment optimizes the performance of SPI-FG emulsions, providing theoretical support for their application in plant-based food processing.