Casein and whey proteins respond differently to ultrasound treatment depending on the individual protein fraction and the delivered energy density. The main aim of this study was to determine the sonication-induced physiochemical and structural changes of protein solutions with varying casein to whey protein ratios as a function of processing time at 20 kHz ultrasound. Four different casein:whey protein ratios (80:20, 60:40, 50:50, 40:20) were prepared. Upon sonication, there was a reduction in particle size of the 80:20 and 60:40 ratios, but the particle size of 50:50 and 40:60 increased. Milk protein solutions with higher portion of caseins produced more hydrophobically driven aggregates while whey protein-rich milk protein solutions produced more disulphide mediated aggregates during sonication. Primarily, β-lactoglobulin was involved in the hydrophobic aggregation process and β-lactoglobulin, bovine serum albumin and κ-casein participated in the disulphide aggregation process at all ratios.

酪蛋白和乳清蛋白对超声处理的反应不同，具体取决于单个蛋白部分和传递的能量密度。这项研究的主要目的是确定在20 kHz超声下，酪蛋白与乳清蛋白比例的变化与超声处理所引起的蛋白溶液的物理化学和结构变化之间的关系。制备了四种不同的酪蛋白：乳清蛋白比例（80：20、60：40、50：50、40：20）。超声处理后，粒径减小了80:20和60:40，但粒径增大了50:50和40:60。酪蛋白含量较高的牛奶蛋白溶液产生更多的疏水性驱动的聚集体，而富含乳清蛋白的牛奶蛋白溶液在超声处理过程中产生更多的二硫介导的聚集体。首先，