Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Kristoffersen KA,Afseth NK,Böcker U,Lindberg D,de Vogel-van den Bosch H,Ruud ML,Wubshet SGdoi
10.1016/j.foodchem.2019.125800subject
Has Abstractpub_date
2020-04-25 00:00:00pages
125800eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31933-8journal_volume
310pub_type
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