Dry heat stress stability evaluation of casein peptide mixture

► We evaluated the chemical stability kinetics of casein-derived peptides using HPLC. ► Various short-time dry heat conditions (using different environments) were evaluated. ► All dry heat treated peptides remained stable up to 3 min at 180°C. ► Reducing environment influence was minimal whilst oxidising impact was significant. ► No significant degradation was caused due to light exposure.