Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

Demand for camel milk (CM) is increasing worldwide, due to its high nutritious value and health benefits. In this study, whole CM powders were produced by spray drying (SD) at six inlet temperatures (190 °C–250 °C) freeze (FD). Physicochemical functional properties of powder proteins investigated. SD higher (230 resulted in extent Maillard reaction (MR), comparison lower °C–200 FD treatment. Both treatments had negative effect on casein solubility, while whey remained soluble slightly increased solubility with the MR. The obtained demonstrated improved antioxidant activity. Secondary structure did not differ among samples, surface hydrophobicity was all than suggesting only limited denaturation drying. Thus, effects under conditions applied our study decrease protein procedure itself regardless temperature decreased caseins. MR generated during processing could be an important means compensating lack protection normally associated β-lactoglobulin but happens absent from milk.