Local modifications of whey protein isolate powder surface during high temperature storage
Résumé
Dairy powders are stable ingredients that are frequently stored prior to use. In fact, during powder
manufacture, precautionary measures are taken to ensure optimal technological and nutritional functionalities,
but during storage, changes in physico-chemical and functional properties of whey protein
isolate (WPI) powders were extensively outlined. In the present study, WPI powders were stored at 60 C
and 0.2 water activity for one month and local modifications on particle surface were explored. Atomic
force microscopy (AFM), specifically in chemical force microscopy (CFM) mode, was used to follow
surface modifications during storage. An increase in surface hydrophobicity was noticed when powders
were stored at high temperatures. Complementary techniques such as microscopy and Time-of-Flight
Secondary Ion Mass Spectrometry (ToF-SIMS) showed a crackled surface and a decrease in the presence
of amino acid at surface. Finally, powder browning and fluorescence of components on particle
surface suggested that Maillard reaction is the main phenomenon responsible for powder alteration
during storage.