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<p>Ultrasonication has emerged as a potent strategy for modulating protein–polysaccharide gels through cavitation-induced dispersion and conformational rearrangement. This study systematically investigated the effects of nominal ultrasonic power (0–600 W) on the properties of peanut protein isolate (PP) and <i>Tremella fuciformis</i> polysaccharide (TFP) composite gels. Particle size distribution, interfacial properties, molecular structure, and rheological behavior were analyzed. Ultrasonic treatment significantly reduced particle size, achieving a minimum of 12.16 ± 0.24 μm at 400 W. Variations in ζ-potential and turbidity indicated enhanced re-dispersion and structural reorganization, while TFP regulated surface charge exposure and colloidal interactions in a power-dependent manner. CLSM and SEM observations showed that sonication disrupted the original PPI-TFP core–shell structure, yielding a more compact and homogeneous gel network. Spectroscopic characterization (FTIR, UV, and fluorescence) revealed a transition from β-sheet to β-turn structures accompanied by partial unfolding of the protein tertiary structure. Notably, TFP addition limited excessive unfolding and improved structural stability. All gels exhibited typical cross-linked viscoelastic behavior, and the storage modulus (G′) increased with ultrasound power, reaching an optimum near 400 W. Pearson correlation analysis and principal component analysis identified particle size and β-sheet content as the primary determinants of G′. Collectively, these findings demonstrate that moderate ultrasound treatment synergistically improves the mechanical strength and interfacial properties of PPI-TFP gels, providing a theoretical foundation for the ultrasound-assisted fabrication of functional food gels.</p>

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Ultrasound Cavitation–Induced Multiscale Structural Reconstruction of Peanut Protein–Tremella Polysaccharide Hydrogel and Its Rheological Properties

  • 期刊论文

  • 发表日期：

    2026年4月23日

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  • Haicheng Xu,
  • Hanyu Lin,
  • Man Wu,
  • Song Miao,
  • Longtao Zhang,
  • Guohua Hou,
  • Baodong Zheng

摘要

Ultrasonication has emerged as a potent strategy for modulating protein–polysaccharide gels through cavitation-induced dispersion and conformational rearrangement. This study systematically investigated the effects of nominal ultrasonic power (0–600 W) on the properties of peanut protein isolate (PP) and Tremella fuciformis polysaccharide (TFP) composite gels. Particle size distribution, interfacial properties, molecular structure, and rheological behavior were analyzed. Ultrasonic treatment significantly reduced particle size, achieving a minimum of 12.16 ± 0.24 μm at 400 W. Variations in ζ-potential and turbidity indicated enhanced re-dispersion and structural reorganization, while TFP regulated surface charge exposure and colloidal interactions in a power-dependent manner. CLSM and SEM observations showed that sonication disrupted the original PPI-TFP core–shell structure, yielding a more compact and homogeneous gel network. Spectroscopic characterization (FTIR, UV, and fluorescence) revealed a transition from β-sheet to β-turn structures accompanied by partial unfolding of the protein tertiary structure. Notably, TFP addition limited excessive unfolding and improved structural stability. All gels exhibited typical cross-linked viscoelastic behavior, and the storage modulus (G′) increased with ultrasound power, reaching an optimum near 400 W. Pearson correlation analysis and principal component analysis identified particle size and β-sheet content as the primary determinants of G′. Collectively, these findings demonstrate that moderate ultrasound treatment synergistically improves the mechanical strength and interfacial properties of PPI-TFP gels, providing a theoretical foundation for the ultrasound-assisted fabrication of functional food gels.