To construct stable peanut protein-polysaccharide emulsions and explore the stabilization mechanism, the different electrostatic complex states of peanut protein isolate (PPI)-high methoxy pectin (HMP) were firstly determined, and the following research was carried out on this basis. Then the effects of ultrasound parameters on the emulsification activity and stability of the PPI-HMP mixture systems, the average particle size, zeta-potential, microstructure, and storage stability of the PPI-HMP composite emulsions were investigated. The results of turbidity and maximum scattered light intensity I90 indicated that the PPI-HMP mixtures were in soluble complex, no-interaction, and co-soluble states under pH 5.0, 7.0, and 9.0, respectively. At the three pH, the introduction of ultrasound significantly improved the emulsification activity and stability of PPI-HMP mixture systems and decreased the average diameter of the emulsion droplet. At pH 5.0, 7.0, and 9.0, the most stable composite emulsions with a smaller average diameter were obtained after treatment at 6.0 W/cm3 for 4, 8, and 10 min, respectively. The microstructure of the composite emulsion showed that under pH 5.0, ultrasound enhanced the stability of the emulsion by facilitating the formation and the interfacial distribution of PPI-HMP complexes, while at pH 7.0 and 9.0, ultrasound disrupted the self-aggregation of biomacromolecules and promoted the distribution of PPI and HMP in the system. The microscopic image after storing for 30 days proved that ultrasound could significantly improve the long-term stability of composite emulsions. The above results can provide a reference for the construction of stable PPI-HMP composite emulsions under different pH environments, but the structural changes of PPI during the adsorption process still need to be further explored.
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