The aim of this study was to concentrate whey protein by ultrafiltration process, evaluating the pressure at 1–3 bar and temperature of 10–20℃. In the conditions that show the more protein concentration were evaluated the interfacial and emulsifying properties at pH 5.7 and 7.0. The whey concentrate at 10℃ and 1.5 bar showed the higher protein value 36% (w/w), with soluble protein of 33.82% (solubility of 93.94%) for pH 5.7 and 34% (solubility of 94.4%) for pH 7.0, respectively. The whey concentrate powder present particle size distribution between 0.4-110 um. The whey at pH 5.7 and 7.0 was not observed significant differences in the resistance parameters of the oil/water layer interface. The interfacial film formed by the proteins presented an essentially elastic behavior in both pH, and in pH 5.7 the emulsion was more stable with lower diameter droplets. The concentrate whey showed techno-functional properties (emulsification and solubility), which allow the use as ingredients in products of industrial interest in food products such as mayonnaise, ice cream, sauces, and others.

中文翻译：

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超滤浓缩乳清蛋白的界面和乳化特性

本研究的目的是通过超滤过程浓缩乳清蛋白，评估压力为 1-3 bar 和温度为 10-20℃。在显示更高蛋白质浓度的条件下，评估了 pH 5.7 和 7.0 下的界面和乳化特性。乳清浓缩物在 10°C 和 1.5 bar 下表现出较高的蛋白质值 36% (w/w)，pH 5.7 的可溶性蛋白质为 33.82%（溶解度为 93.94%），pH 7.0 时为 34%（溶解度为 94.4%），分别。乳清浓缩粉的粒度分布在 0.4-110 微米之间。没有观察到 pH 5.7 和 7.0 的乳清油/水层界面的电阻参数有显着差异。由蛋白质形成的界面膜在 pH 值和 pH 值 5 中都表现出基本的弹性行为。7 具有较小直径液滴的乳液更稳定。浓缩乳清显示出技术功能特性（乳化和溶解性），允许用作食品中具有工业价值的产品的成分，如蛋黄酱、冰淇淋、酱汁等。