Deciphering the impact of whey protein powder storage on protein state and powder stability

Whey protein concentrate powders can be strongly affected by storage conditions inducing both chemical and structural modifications. In the present work, a combination of different were evaluated, leading to evaluation 6 batches that chosen in order evaluate impact following parameters: temperature, duration heat load (°C.days). each set relative humidity was maintained at 70%. To estimate three parameters, whey lactosylation, denaturation aggregation followed. It shown highest temperatures (60 vs 55.5 °C 41 36 °C) led greater modification, whereas (17 14 days 33 30 days) total (low high C°.days) did not affect modification. Lactose content is known an important parameter for powder browning. Here, we show if lactose crucial level initial process induced browning powder, additional occurs during mostly independent content. addition, storage, detected lactosylated proteins found inversely proportional indicating occurrence advanced Maillard reaction steps (e.g. dicarbonyl AGEs formation production melanoidins). Protein aggregates contained ?-lactoglobulin ?-lactalbumin formed non-disulphide covalent bonds. Interestingly, despite structure being impacted, good rehydration properties obtained studied conditions.