TY - JOUR
T1 - Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring
AU - Kristoffersen, Kenneth Aase
AU - Afseth, Nils Kristian
AU - Böcker, Ulrike
AU - Lindberg, Diana
AU - de Vogel-van den Bosch, Heleen
AU - Ruud, Mari Linnéa
AU - Wubshet, Sileshi Gizachew
PY - 2020/4/25
Y1 - 2020/4/25
N2 - 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.
AB - 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.
KW - Average molecular weight
KW - Degree of hydrolysis
KW - Enzymatic protein hydrolysis
KW - Fourier-transform infrared spectroscopy
KW - Partial least squares regression
U2 - 10.1016/j.foodchem.2019.125800
DO - 10.1016/j.foodchem.2019.125800
M3 - Article
C2 - 31784070
AN - SCOPUS:85076203353
SN - 0308-8146
VL - 310
JO - Food Chemistry
JF - Food Chemistry
M1 - 125800
ER -