Abstract
This study investigated the physicochemical and functional characteristics of citric acid (CA)-treated whey protein isolate (WPI) by dynamic high-pressure homogenization (DHPH) at different pressure levels (0, 25, 50, 75, and 100 MPa, 3 cycles). The number of macromolecular polymers increased in CA-treated WPI with DHPH at 0–100 MPa by the analysis of molecular size distributions. DHPH can reduce the particle size of WPI and CA-treated WPI. Additionally, the content of free sulfhydryl groups and surface hydrophobicity of WPI and CA-treated WPI increased after DHPH treatment (p < 0.05). Also, DHPH promoted gel formation in the CA-treated WPI, with the gel hardness increased by 43.66% after DPHP pretreatment at 100 MPa (p < 0.05). Meanwhile, after DPHP pretreatment at 100 MPa, emulsifying activity index (EAI) of CA-treated WPI and WPI increased by 13.15% and 27.36%, respectively (p < 0.05). Thus, DHPH pretreatment could enhance the degree of crosslinking of the CA-treated WPI and improve its gel and emulsifying properties, broaden the application of WPI in food processing.
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