The main purpose of this work was to investigate the influence of high-pressure homogenization (HPH, 60, 90, and 120 MPa, three cycles) combined with ultrasound (US, 120, 360, and 600 W, 30 min) on the physiochemical, interfacial, and gelation properties of whey protein isolate (WPI). Compared with an individual application of HPH or US, a combined HPH-US treatment can further reduce average particle size (D_4,3) and turbidity of WPI, while significantly ameliorating its surface hydrophobicity, fluorescence intensity, and free sulfhydryl content. Compared with that of an untreated WPI, the emulsifying ability index (EAI) of WPI was increased by 8.54% after a 120 MPa HPH and by 7.63% after a 600 W US, whereas it increased by 13.97% after a combined treatment of 120 MPa and 600 W HPH-US. Accordingly, the foaming ability (FA) and the foaming stability (FS) were enhanced by 26.10% and 118.18% at 120 MPa and 600 W, respectively. The hardness of WPI gel was also increased by 170.45% at 120 MPa and 600 W compared to the untreated WPI. Therefore, the combination of HPH and US could make a remarkable improvement in the physicochemical functional characteristics of WPI, providing basic data support for the food industry to obtain excellent novel WPI ingredients.

这项工作的主要目的是研究高压均质化（HPH，60、90和120 MPa，三个循环）结合超声（US，120、360和600 W，30分钟）对理化的影响，乳清蛋白分离物（WPI）的界面和凝胶化特性。与单独使用HPH或US相比，HPH-US联合处理可以进一步减小平均粒径（D _4,3）和WPI的浊度，同时显着改善其表面疏水性，荧光强度和游离巯基含量。与未经处理的WPI相比，在120 MPa HPH后WPI的乳化能力指数（EAI）提高了8.54％，而在600 W US之后则提高了7.63％，而在组合处理120 MPa后提高了13.97％和600 W HPH-US。因此，在120MPa和600W下，发泡能力（FA）和发泡稳定性（FS）分别提高了26.10％和118.18％。与未处理的WPI相比，WPI凝胶的硬度在120 MPa和600 W下也增加了170.45％。因此，HPH和US的组合可以显着改善WPI的理化功能特性，为食品工业获得优良的WPI新型成分提供基础数据支持。