Protein cross‐linking and the Maillard reaction decrease the solubility of milk protein concentrates

Milk protein concentrate (MPC) is a widely used material in the food industry. However, despite its widespread use, the mechanism underlying the decreased solubility of MPC that occurs during storage has not yet been clarified. In this study, the solubility changes, protein cross‐linking, and Maillard reaction and the relationships between them were investigated in modified MPC powders (MMPC) containing different concentrations of protein and/or lactose stored at 50°C for 15–45 days. The results demonstrated that both the protein and lactose contents affected solubility. The proteins interacted through hydrogen bonding, disulfide bonding, hydrophobic interactions, and nondisulphide covalent bonding, which led to cross‐linking. The Maillard reaction promoted protein cross‐linking and was in turn influenced by protein cross‐linking. The Maillard reaction was slower when the degree of protein cross‐linking was greater. These results improve our understanding of the mechanism leading to poor solubility of MPC powders during storage.