Effects of feed composition, protein denaturation and storage of milk serum protein/lactose powders on lactosylation

Research output: Contribution to journalArticle


During whey powder production, the feed is subjected to several heat treatments which can cause lactosylation of proteins. In this study, lactosylation of whey proteins was evaluated in spray-dried powders before and after storage by varying the native protein fraction as well as the serum protein/lactose ratio in the powders. The lactosylation of native α-lactalbumin and β-lactoglobulin in the powders before storage was not affected to a large extent by the protein denaturation or if the feed had been heat treated in a high or low lactose environment. After storage (relative humidity of 23.5%, 30 °C, 25 days), the kinetic of lactosylation tended to increase with increasing native protein fraction and bulk protein content in the powders. An explanation could be that proteins dissolved in the lactose glassy structure might have a lower reactivity, while proteins present in the protein glassy structure with dissolved lactose may display higher lactosylation reactivity.


External organisations
  • Arla Foods
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Animal and Dairy Science


  • lactose, lactosylation, milk serum protein, protein denaturation, spray drying, storage
Original languageEnglish
Pages (from-to)480-492
Number of pages13
JournalInternational Journal of Food Science and Technology
Issue number1
Early online date2020 Jun 2
Publication statusPublished - 2021 Jan
Publication categoryResearch