Soluble aggregates obtained from heat‐treated suspensions of commercial whey protein concentrate with 74.4% w/w protein were characterised. The effect of protein concentration (7 and 8% w/w), pH (7.0, 7.5 and 8.0), and heating time (0, 5, 10, 15, 20 and 30 min) at 80 °C were evaluated. Whey protein concentrate suspensions with the highest protein concentration (8% w/w) and the lowest pH (pH 7.0) had the highest steady shear viscosity and absorbance values, indicating the effect of the soluble aggregate content (high concentration) and the aggregate size (at lower pH values). According to principal component analysis, samples with 8% w/w and pH 7.0 were grouped in a plot region that confirmed the behaviour observed by confocal microscopy. Those whey protein concentrate suspensions could have soluble aggregates with a strong probability of interacting with cations (in cold gelation applications such as microencapsulation) and with each other (in film‐formation during coating).

中文翻译：

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商业乳清浓缩蛋白悬浮液中可溶性聚集体的表征：蛋白质浓度，pH和热处理条件的影响

表征了从含74.4％w / w蛋白质的商业乳清蛋白浓缩物的热处理悬浮液中获得的可溶性聚集体。评估了蛋白质浓度（7和8％w / w），pH（7.0、7.5和8.0）和加热时间（0、5、10、15、20和30分钟）在80°C下的影响。具有最高蛋白质浓度（8％w / w）和最低pH（pH 7.0）的乳清浓缩蛋白悬浮液具有最高的稳态剪切粘度和吸光度值，表明可溶性骨料含量（高浓度）和骨料尺寸的影响（在较低的pH值下）。根据主成分分析，将8％w / w和pH 7.0的样品分组在一个确认共聚焦显微镜观察到的行为的绘图区域中。