Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring

Kenneth Aase Kristoffersen*, Nils Kristian Afseth, Ulrike Böcker, Diana Lindberg, Heleen de Vogel-van den Bosch, Mari Linnéa Ruud, Sileshi Gizachew Wubshet

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)

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.

Original languageEnglish
Article number125800
JournalFood Chemistry
Volume310
DOIs
Publication statusPublished - 25 Apr 2019

Keywords

  • Average molecular weight
  • Degree of hydrolysis
  • Enzymatic protein hydrolysis
  • Fourier-transform infrared spectroscopy
  • Partial least squares regression

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