The present work evidently reports that ultrasonic depolymerization strongly enhanced complex coacervation between Persian gum (PG) and whey protein isolate (WPI). PG was sonicated at 60 °C, operating frequency of 20 kHz and nominal power output of 800 W for various times followed by mixing with WPI. Acid-induced interaction between the two biopolymers was studied by turbidity, light scattering, zeta potential and viscosity measurements over a wide pH range. Sonication of intact PG (IPG) for 10 min considerably reduced the molecular weight from 4.12 × 10⁶ to 0.76 × 10⁶ g/mol. Besides, ultrasonic fragmentation of water insoluble fraction of PG drove protein containing chains into the soluble phase. Sonicated PG (SPG) was shown to be more flexible with higher number of carboxyl groups available for electrostatic interaction with WPI, such that the complete neutralization did not occur even at protein to polysaccharide ratio of 50: 1. Additionally, scattered light intensity and viscosity measurements revealed two maxima in the pH ranges of 4.4–4.85 and 3.27–4.0, being highly intense for the gum sonicated for 10 min and longer. Considering the pH-behavior of WPI components, the former peak was related to interpolymer complex formation between β-lactoglobulin and long chain fraction of SPG, while the latter was attributed to intrapolymer association of α-lactalbumin with the short chain oligosaccharides arising from ultrasonic degradation of PG.

本工作显然报道了超声解聚作用大大增强了波斯胶（PG）和乳清蛋白分离物（WPI）之间的复合凝聚。PG在60°C，20 kHz的工作频率和800 W的额定功率输出下进行多次声处理，然后与WPI混合。通过在较宽的pH范围内的浊度，光散射，ζ电位和粘度测量研究了两种生物聚合物之间酸诱导的相互作用。完整PG（IPG）的超声处理10分钟使分子量从4.12×10 ^6降低到0.76×10 ⁶克/摩尔 此外，PG的水不溶部分的超声破碎将含蛋白质的链带入可溶相。超声波PG（SPG）具有更大的柔性，具有更多数量的可与WPI进行静电相互作用的羧基，因此即使蛋白质与多糖的比例为50：1，也不会发生完全中和。此外，散射光强度和粘度测量显示，在pH值为4.4–4.85和3.27–4.0范围内有两个最大值，对口香糖声处理10分钟或更长时间具有很高的强度。考虑到WPI组分的pH行为，前一个峰与β-乳球蛋白与SPG的长链部分之间的互聚物形成有关，