Abstract Foaming properties, including foamability, foam stability and foam structure, of milk protein dispersions at different protein content and casein (C) to whey protein (WP) ratios were investigated. Increasing the protein content from 1.5 to 4.0% (w/w) significantly increased the foam stability of milk protein dispersions. Meanwhile, lowering the C:WP ratio from 80:20 to 40:60 led to a substantial decrease in the foam stability of milk protein dispersions. High viscosity of the high protein content samples was primarily responsible for the observed increase in their foam stability, while the increase in the foam stability of high C:WP ratio samples was possibly due to the adsorption and spreading of the micellar caseins at the air-liquid interface compared with the whey proteins. Regarding foam structure, samples with either the higher protein content or the higher casein ratio showed a smaller average air bubble size.

中文翻译：

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不同蛋白质含量和酪蛋白与乳清蛋白比例的乳蛋白分散体的发泡特性

摘要 研究了不同蛋白质含量和酪蛋白 (C) 与乳清蛋白 (WP) 比例的乳蛋白分散体的发泡特性，包括发泡性、泡沫稳定性和泡沫结构。将蛋白质含量从 1.5% (w/w) 增加到 4.0% (w/w)，可显着提高牛奶蛋白质分散体的泡沫稳定性。同时，将 C:WP 比从 80:20 降低到 40:60 会导致乳蛋白分散体的泡沫稳定性显着降低。高蛋白质含量样品的高粘度是观察到的泡沫稳定性增加的主要原因，而高 C:WP 比样品的泡沫稳定性增加可能是由于胶束酪蛋白在空气中的吸附和扩散。液体界面与乳清蛋白相比。关于泡沫结构，