中文摘要：

浓缩乳清蛋白（wPc）遇热容易发生变性絮凝，影响其应用。研究了各种磷酸盐对wPc溶液热稳定性的改善作用，并分析改善作用与溶液钙离子浓度的关系。结果表明，添加磷酸盐能够增强WPC的热稳定性，其改善程度因磷酸盐的种类、添加浓度以及pH值的变化而不同。磷酸盐的钙离子螯合作用与其增强WPC热稳定性作用有关，但不是唯一原因。本研究结果为应用磷酸盐改善WPC热稳定性提供参考。

英文摘要：

One challenge for whey protein concentrate （WPC） is maintaining solubility during heat processing. This paper studies the effect of various phosphates to improve the heat stability of WPC solution, and analyzed the relationship between this improvement and calcium ion concentration in solution. The results showed that the addition of phosphates can enhance the heat stability of WPC, the degree of improvement depends on the kind of phosphates, added concentration and pH changes. Phosphate chelating calcium ions play a role in improving the heat stability of WPC solution, but not the only reason. Results of this study can be serve as a reference for application phosphate to improve the heat stability of WPC.