Abstract In this work, a novel technology of ultrasonic treatment assisted foam fractionation was developed for the effective recovery of casein from its aqueous solution. Experimental results indicated that ultrasound wave could be used to significantly inhibit the aggregation of casein molecules through decreasing particle size and strengthening interfacial adsorption. At an ultrasonic power of 600 W, the excess surface of casein in foam fractionation with ultrasonic treatment was increased by 46% compared to that without ultrasonic treatment. Under the suitable operation conditions of temperature 25 °C, pH 6.0, casein concentration 0.20 g/L, pore diameter of gas distributor 180 μm, liquid height 300 mm, feed feeding rate 2 mL/min, volumetric air flow rate 150 mL/min, ultrasonic power 600 W and ultrasonic treatment time 2 min, the enrichment ratio and recovery percentage of casein were 7.3 ± 0.36 and 90.2 ± 4.51%, respectively. SEM and AFM analysis showed that ultrasonic treatment could not only inhibit the self-aggregation of casein molecules in the solution, but also weaken the aggregation induced by the interfacial adsorption during foam fractionation. Subunits composition analysis revealed that ultrasonic treatment in foam fractionation had no effect on the structural integrity of casein molecules, but it could change the loose degree of the molecular structure.

中文翻译：

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通过超声波处理辅助泡沫分馏从其水溶液中有效回收酪蛋白：抑制分子聚集

摘要 在这项工作中，开发了一种超声波处理辅助泡沫分馏的新技术，以有效地从其水溶液中回收酪蛋白。实验结果表明，超声波可以通过减小粒径和加强界面吸附来显着抑制酪蛋白分子的聚集。在 600 W 的超声功率下，经过超声处理的泡沫分馏酪蛋白的过量表面与未经超声处理的相比增加了 46%。在温度25℃、pH 6.0、酪蛋白浓度0.20g/L、气体分布器孔径180μm、液高300mm、进料量2mL/min、空气体积流量150mL/min的适宜操作条件下, 超声功率 600 W 超声处理时间 2 min, 酪蛋白的富集率和回收率分别为7.3±0.36和90.2±4.51%。SEM和AFM分析表明，超声波处理不仅可以抑制溶液中酪蛋白分子的自聚集，而且可以减弱泡沫分馏过程中界面吸附引起的聚集。亚基组成分析表明，泡沫分馏中的超声波处理对酪蛋白分子的结构完整性没有影响，但可以改变分子结构的松散程度。但也减弱了泡沫分馏过程中界面吸附引起的聚集。亚基组成分析表明，泡沫分馏中的超声波处理对酪蛋白分子的结构完整性没有影响，但可以改变分子结构的松散程度。但也减弱了泡沫分馏过程中界面吸附引起的聚集。亚基组成分析表明，泡沫分馏中的超声波处理对酪蛋白分子的结构完整性没有影响，但可以改变分子结构的松散程度。