The influence of pH on foaming of whey protein isolates (WPI) and concentrates (WPC 80 and WPC 65) dispersions was investigated due to the lack of studies on the whipping process on the protein aggregation in prefoam solutions, resulting foams and drainage serum. The WPI foams were superior compared to WPC ones. pH values of 5.0 and 9.0 were optimal for the foaming of all preparations, while pH 3.0 caused a deterioration of their foamability. For the WPI foams, a correlation was found between the yield stress and phase angle. pH 9.0 promoted the protein aggregation, especially in the prefoam WPI solutions.

中文翻译：

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不同pH值对乳清蛋白制剂起泡性能的影响

由于缺乏对搅打过程对预泡沫溶液中蛋白质聚集，产生泡沫和排液浆液的研究，因此研究了pH对乳清蛋白分离物（WPI）和浓缩物（WPC 80和WPC 65）分散液起泡的影响。WPI泡沫优于WPC泡沫。5.0和9.0的pH值对于所有制剂的发泡都是最佳的，而pH 3.0导致其发泡性下降。对于WPI泡沫，发现屈服应力与相角之间存在相关性。pH 9.0促进蛋白质聚集，特别是在预发泡WPI溶液中。