研究了超高压处理压力、时间、蛋白质量浓度、pH值、CaCl2对乳清分离蛋白(whey protein isolated，WPI)凝胶特性的影响。当处理压力≥300 MPa、处理时间≥10 min、蛋白质质量浓度≥12 g/L时，WPI溶液经超高压处理后可以形成凝胶，且随着处理压力增大、处理时间延长和蛋白质浓度的提高，凝胶中二硫键含量明显升高，凝胶网络结构趋于致密，质地逐渐细腻，凝胶强度、得率和保水性呈现增大的趋势；WPI溶液pH在等电点以上且接近中性时，形成凝胶的二硫键含量较高，凝胶网络致密，凝胶品质较好；添加CaCl2对形成凝胶的二硫键含量不产生影响，但其可以通过键桥作用提高凝胶强度；凝胶得率与CaCl2浓度呈负相关。当CaCl2浓度为0.06 mol/L时，凝胶具有较大保水能力，之后保水性随Ca2+浓度的升高而下降。

The effects of applied pressure, holding time, protein concentration, CaCl2 and pH on properties of whey protein isolated (WPI) gel processed by ultra-high pressure (UHP) were investigated. Only treated by UHP on the condition of applied pressure≥300 MPa, holding time ≥10 min and protein concentration ≥120 g/L, would WPI pressure-induced gel be formed. And the disulfide bond was increased with time, pressure and WPI concentration. These conditions provide gels with finer structure, higher strength and yield and better water-holding capacity. Above the isoelectric point, especial for neutral environment, pressure-induced WPI gels had better gel properties, higher disulfide bond and finer structure. The CaCl2 had no changes on disulfide bond content, but can increase the gel strength by the bridge bond. Yield had negative correlation with CaCl2 concentrations. When the concentration of CaCl2 was 0.06 mol/L, water-holding capacity of WPI gel had a maximum value, but it will decrease with higher concentration of CaCl2.