Structural characterisation of partially glycosylated whey protein as influenced by pH and heat using surface-enhanced Raman spectroscopy

► Characterised whey protein structural changes upon Maillard-induced glycosylation. ► The spectra of partially-glycosylated whey protein revealed a new peak at 983 cm−1. ► Significant structural variations were observed at various Raman spectral regions. ► Structural modifications induced upon glycosylation imparted molecular rigidity.