This work investigated the impact of high intensity ultrasound (HIUS) pretreatment on the functional properties and structural characteristics of micellar casein concentrate(MCC). Microfiltered casein protein retentates were treated with HIUS for 0.5, 1, 2, and 5 min prior to spray drying.

The results showed that conductivity, solubility, emusifying, gelling increased significantly as the ultrasonic time prolonged, but the change of pH value were insignificant. In addition, the structural characterisics of MCC for all samples were studied. There was an increase in surface hydrophobicity (Ho) and a reduction in particle size compared with the control (without HIUS pretreatment). The secondary structure of HIUS pretreated MCC samples changed significantly with an increase in β-sheets and random coils and a reduction in α-helix and β-turn. It can be speculated that HIUS pretreatment facilitate the change of functional properties of MCC and these changes would promote its application in food industry.

这项工作研究了高强度超声（HIUS）预处理对胶束酪蛋白浓缩物（MCC）的功能特性和结构特征的影响。在喷雾干燥之前，将微滤过的酪蛋白蛋白截留物用HIUS处理0.5、1、2和5分钟。

结果表明，随着超声时间的延长，电导率，溶解度，乳化性，胶凝性均显着增加，但pH值的变化不明显。此外，还对所有样品的MCC的结构特性进行了研究。与对照相比（未进行HIUS预处理），表面疏水性（Ho）有所增加，而粒径减小了。HIUS预处理的MCC样品的二级结构随着β-折叠片和无规卷曲物的增加以及α-螺旋和β-转角的减少而发生了显着变化。可以推测，HIUS预处理促进了MCC功能特性的改变，这些改变将促进其在食品工业中的应用。