To systematically investigate the quality changes of egg white powder during accelerated storage at 90 days, under experimental conditions of temperature (37.0±0.5) ℃ and relative humidity (75±5)%.

A comprehensive approach employing color analysis, Maillard reaction assessment, Fourier transform infrared spectroscopy (FTIR), fluorescence spectroscopy, scanning electron microscope (SEM) and gas chromatography was used to systematically characterize the physicochemical properties, structural changes and volatile components of the samples.

The study revealed significant deterioration of egg white powder with prolonged storage: Accelerated browning manifested in color, with a continuous decrease in L^* value (6.66%±0.39%).The Maillard reaction intensified, characterized by the accumulation of its signature products, with A₂₉₅ values increasing by (18.08±0.68%) and the A₄₂₀ increased by (30.93±0.17)%, indicating protein oxidation. FTIR analysis revealed a restructuring of the protein secondary structure. Enhanced fluorescence intensity further confirmed the formation of Maillard reaction products. SEM images showed that egg white powder particles became rough and aggregated during storage, closely related to the decline in physicochemical properties such as solubility.Additionally, the composition of volatile components exhibited dynamic evolution.

Comprehensive analysis indicates that quality deterioration of egg white powder during accelerated storage results from the combined effects of the Maillard reaction, protein oxidation and structural changes. This study systematically elucidates the deterioration mechanism of egg white powder under accelerated storage, providing theoretical basis for optimizing packaging and storage strategies to extend shelf life.