Effect of relative humidity and temperature on the physicochemical properties of milk protein concentrate during storage

• 1、State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122

Abstract：A number of factors such as temperature have been reported to cause both physical and chemical changes in proteins, which ultimately affect their functional properties like solubility. In this current study, the effect of temperature and relative humidity on physical and chemical changes of milk protein concentrate with 72.9% protein was investigated. Temperatures of 25 C, 40 C, relative humidities of 33, 43, 53 and 64 %, and the storage period of up to 120 days were used for the storage of milk protein concentrate. The results showed an increase in protein carbonyl content from 1.7nmmol/mg to 11.5nmol/mg protein and glycation of β-lactoglobulin and casein, with increased relative humidity and storage temperature. Protein aggregation also increased with an increase in relative humidity and temperature while solubility decreased from 96% to 74%. Furthermore, results revealed color changes under studied storage conditions. Our findings have demonstrated that relative humidity and temperature cause physical and chemical changes in milk protein concentrate, which ultimately affect its functional properties. The increase in protein carbonyl compounds might have aggravated the decrease in solubility.

keywords： relative humidity temperature milk protein concentrate physicochemical property solubility

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