Local modifications of whey protein isolate powder surface during high temperature storage
2016
Burgain, Jennifer | El Zein, Racha | Scher, Joël | Petit, Jeremy | Norwood, Eve-Anne | Francius, Gregory | Gaiani, Claire | CNIEL | Laboratoire d'Ingénierie des Biomolécules (LIBio) ; Université de Lorraine (UL) | Laboratoire de Chimie Physique et Microbiologie pour l'Environnement (LCPME) ; Institut de Chimie - CNRS Chimie (INC-CNRS)-Université de Lorraine (UL)-Centre National de la Recherche Scientifique (CNRS) | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST
Dairy powders are stable ingredients that are frequently stored prior to use. In fact, during powdermanufacture, precautionary measures are taken to ensure optimal technological and nutritional functionalities,but during storage, changes in physico-chemical and functional properties of whey proteinisolate (WPI) powders were extensively outlined. In the present study, WPI powders were stored at 60 Cand 0.2 water activity for one month and local modifications on particle surface were explored. Atomicforce microscopy (AFM), specifically in chemical force microscopy (CFM) mode, was used to followsurface modifications during storage. An increase in surface hydrophobicity was noticed when powderswere stored at high temperatures. Complementary techniques such as microscopy and Time-of-FlightSecondary Ion Mass Spectrometry (ToF-SIMS) showed a crackled surface and a decrease in the presenceof amino acid at surface. Finally, powder browning and fluorescence of components on particlesurface suggested that Maillard reaction is the main phenomenon responsible for powder alterationduring storage.
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