Abstract The main purpose of this work was to investigate the impact of high-pressure homogenization pressure (HPHP, 0–120 MPa for 5 cycles) on physicochemical, emulsifying and foaming properties of TGase-induced whey protein isolate (WPI). Initially, the results of SDS-PAGE and size exclusion chromatography (SEC) showed that the molecular polymers of TGase-induced WPI could be formed with HPHP ranging from 0 to 120 MPa, compared with WPI. Furthermore, particle size and free amino groups of TGase-induced WPI reduced after HPHP pretreatment, whereas its surface hydrophobicity and solubility remarkably increased (P

中文翻译：

---

TGase 诱导的乳清蛋白分离物的表征：HPHP 预处理的影响

摘要 本工作的主要目的是研究高压均质压力（HPHP，0-120 MPa，5 个循环）对 TGase 诱导的乳清分离蛋白（WPI）理化、乳化和发泡性能的影响。最初，SDS-PAGE 和尺寸排阻色谱 (SEC) 的结果表明，与 WPI 相比，TGase 诱导的 WPI 的分子聚合物可以在 0 至 120 MPa 的 HPHP 下形成。此外，经 HPHP 预处理后，TGase 诱导的 WPI 的粒径和游离氨基减少，而其表面疏水性和溶解性显着增加（P