Whey proteins (WP) have many nutritional and beneficial therapeutic properties. Whey proteins isolate (WPI) and whey protein concentrate (WPC) are the two major forms of WP, which are indispensable for the functional and nutritional properties of foods. The core aim of this research work was to study the effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate. Whey protein solutions (8, 10, 12 w/v %) were heated at temperatures (80, 85, 90 °C) for 30 min, and the physicochemical, emulsification and stability indices properties of WPC and WPI thermal polymers were scrutinized. Results revealed that the content of free sulfhydryl groups, zeta potential and the EAI of polymerized whey protein (PWP) were lower than those of native whey protein (WP) under the same conditions. Meanwhile, the viscosity of PWP was increased with increase in temperature and protein concentration. Additionally, both EAI and ESI of polymerized whey protein isolate (PWPI) were higher than those of polymerized whey protein concentrate (PWPC). TEM and SDS-PAGE results clearly demonstrated that heating induced the formation of large protein aggregates. Conclusively, PWPI network was more homogeneous, stable and denser than that of PWPC.

乳清蛋白（WP）具有许多营养和有益的治疗特性。乳清蛋白分离物（WPI）和乳清蛋白浓缩物（WPC）是WP的两种主要形式，它们对于食品的功能和营养特性是必不可少的。这项研究工作的核心目的是研究热处理对聚合乳清蛋白浓缩物和聚合乳清蛋白分离物的理化和乳化性能的影响。将乳清蛋白溶液（8、10、12 w / v％）在温度（80、85、90°C）下加热30分钟，并仔细检查WPC和WPI热聚合物的理化，乳化和稳定性指数特性。结果表明，游离巯基的含量 在相同条件下，聚合乳清蛋白（PWP）的ζ电位和EAI均低于天然乳清蛋白（WP）。同时，PWP的粘度随着温度和蛋白质浓度的增加而增加。此外，聚合乳清蛋白分离物（PWPI）的EAI和ESI均高于聚合乳清蛋白浓缩物（PWPC）的EAI和ESI。TEM和SDS-PAGE结果清楚地表明，加热诱导了大蛋白聚集体的形成。结论是，PWPI网络比PWPC网络更均匀，稳定和密集。TEM和SDS-PAGE结果清楚地表明，加热诱导了大蛋白聚集体的形成。结论是，PWPI网络比PWPC网络更均匀，稳定和密集。TEM和SDS-PAGE结果清楚地表明，加热诱导了大蛋白聚集体的形成。结论是，PWPI网络比PWPC网络更均匀，稳定和密集。