Effect of different ultrasonic power levels on the structure and functional properties of soybean protein hydrolysates-soybean hull polysaccharide (SPHS-SSPS) complexes

Controlled enzymatic hydrolysis of SPI modified DH, particle size, surface hydrophobicity, and SPHS electrostatic stability. • Complexation with SSPS and moderate ultrasound treatment optimized structural attributes and improved colloidal stability. • Ultrasound altered intermolecular interactions and protein conformation without disrupting primary structure. • SPHS-SSPS complexes showed enhanced emulsifying and antioxidant properties. • Findings support the development of ultrasound-assisted protein-polysaccharide emulsifiers for food applications. In this study, soybean protein hydrolysates (SPHS) and soybean seed hull polysaccharides (SSPS) were used to investigate the effects of ultrasonic treatment on the structural characteristics and functional properties of their complexes. The results revealed that after treatment at 300 W ultrasonic power, the particle size of the complex system decreased from 454 nm to 236 nm, the absolute zeta potential values of all complexes were above 32 mV, and the antioxidant activity increased from 90% to 96%. Moderate ultrasound improved dispersion, interfacial stability, and antioxidant capacity of the complexes through structural rearrangement and enhanced intermolecular interactions. These findings suggest that controlled ultrasonication offers foundational structural and functional insights into SPHS-SSPS complexes, supporting their potential as promising candidates for the further development of plant-based stabilizer systems. Download: Download high-res image (92KB) Download: Download full-size image