As the main protein, whey protein plays an important role in foaming properties of infant formula. Demineralized whey powder (D70, D90), and whey protein concentrate (WPC) are the three main protein ingredients. In this study, the foaming, physicochemical, and structure properties were characterized and compared, and the changes were investigated. D70 showed the highest foaming capacity (FC) (95.62%) and foam stability (FS) (65.02%), followed by D90 (73.97%/24.47%), and WPC (60.39%/13.91%). The foaming properties of whey protein were improved under heat treatment, and 80 ℃, 20 s showed the greatest effect. Particle size, Zeta potential, and solubility of the protein products were assessed. The protein structure was evaluated by spectrum technology. Pearson′s correlation analysis demonstrated that FC and FS were positively correlated with Zeta potential (0.78/0.69), β-turn (0.82/0.67), random coil (0.74/0.60), and surface hydrophobicity (0.67/0.46), whereas negatively correlated with α-helix (-0.81/-0.84). The results of this study could provide theoretical guidance for improving the quality of infant formula products during reconstitution.
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