Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring.
Publikasjonsdetaljer
Tidsskrift : Food Chemistry , vol. 310 , 2020
Utgiver : Elsevier
Internasjonale standardnummer
:
Trykt
:
0308-8146
Elektronisk
:
1873-7072
Publikasjonstype : Vitenskapelig artikkel
Lenker
:
ARKIV
:
hdl.handle.net/11250/2651453
DOI
:
doi.org/10.1016/j.foodchem.201...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Fourier-transform infrared (FTIR) spectroscopy was applied to predict the degree of hydrolysis (DH%) and weight-average molecular weight (Mw) in milk protein hydrolysates. Both DH% and Mw are important quality parameters of protein hydrolysates. Measuring these parameters and following their development during proteolytic reactions is therefore essential for process control and optimization in industry. In the present study the intercorrelation and the complimentary nature of these parameters were investigated and a partial least squares regression (PLSR) model was developed for the prediction of DH% from molecular weight distributions. Finally, we developed PLSR models based on dry-film FTIR spectroscopy for the prediction of both DH% and Mw. Here spectral changes in the amide region were found to be important for the two calibration models, underlining the advantage of dry-film FTIR measurement. This shows that dry-film infrared spectroscopy is a promising tool for dual prediction of DH% and Mw.
