Preconditioning processes in proteins play a crucial role in enhancing their functional properties as surface active agents. Whey protein isolate (WPI, 20 wt%) was preconditioned via temperature (WPI, 90 °C) or ultrasound (WPI, 20 kHz, 80 % amplitude). FTIR and zeta potential analysis demonstrated the effect of the preconditioning process on the secondary structure and surface properties of WPI. WPI-Alginate:Inulin () complex coacervates (CC) were formed at pH 3.0 using WPI and WPI, and the associative electrostatic interactions between WPI- led to coacervation yields >90 %, influenced by the preconditioning process employed. Viscoelastic properties outlined a predominantly solid-like behavior ( . The CC system based on WPI showed enhanced strength and gel-like structure compared to the WPI-based system. Oil-in-water (O/W) emulgels were formed and stabilized with the CC complexes, exhibiting spherical droplets (93.3–292.8 μm), whereas texture and rheological properties highlighted the formation of gel-like systems. The centrifugation STEP technology was used to evaluate the physical stability of emulgels, WPI-based emulgels displayed superior stability against creaming than untreated WPI and WPI-based emulgels. These findings provide a basis for developing emulgels with prolonged stability and tunable functional properties, tailoring enhanced viscoelastic and texture attributes to meet specific needs for industrial applications where gel-like properties are pursued.

中文翻译：

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基于乳清蛋白-海藻酸盐-菊粉凝聚层的 O/W 乳胶的表征：温度和超声波对蛋白质预处理过程的影响

蛋白质的预处理过程在增强其作为表面活性剂的功能特性方面发挥着至关重要的作用。乳清分离蛋白（WPI，20 wt%）通过温度（WPI，90 °C）或超声波（WPI，20 kHz，80 % 振幅）进行预处理。 FTIR 和 zeta 电位分析证明了预处理过程对 WPI 二级结构和表面性质的影响。使用 WPI 和 WPI 在 pH 3.0 下形成 WPI-海藻酸盐：菊粉 () 复合凝聚层 (CC)，并且 WPI- 之间的缔合静电相互作用导致凝聚层产率 >90%，这受到所采用的预处理过程的影响。粘弹性特性概述了主要的固体状行为（ ）。与基于 WPI 的系统相比，基于 WPI 的 CC 系统显示出增强的强度和凝胶状结构。水包油 (O/W) 乳胶形成并稳定在CC 复合物呈现球形液滴 (93.3–292.8 μm)，而质地和流变特性突出了凝胶状系统的形成。使用离心 STEP 技术来评估乳胶的物理稳定性，基于 WPI 的乳胶表现出优异的抗乳化稳定性。这些发现为开发具有长期稳定性和可调功能特性的乳胶奠定了基础，定制增强的粘弹性和质地属性以满足追求凝胶状特性的工业应用的特定需求。