Whey changes during processing determined by near infrared spectroscopy

被引：11

作者：

Pouliot, M

Paquin, P

Martel, R

Gauthier, SF

Pouliot, Y

机构：

[1] Dept. Sci. des Aliments et de Nutr., Fac. Sci. l'Agric. et de l'Aliment., Université Laval

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 03期

关键词：

whey; near infrared; heat denaturation; chemical composition; proteolysis;

D O I：

10.1111/j.1365-2621.1997.tb04409.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We assessed the potential application of near infrared (NIR) spectrophotometry using a remote optic fiber probe for the development of calibrations. We evaluated the heat denaturation of whey proteins, the chemical composition of a whey protein concentrate (WPC) during production, and the degree of hydrolysis (DH) of whey proteins during trypsin hydrolysis. Partial least square (PLS) calibrations were developed for these applications and were related to a variety of products and processing conditions, so as to increase their reliability. NIR has potential applications in real time analysis for whey processing lines.

引用

页码：475 / 479

页数：5

共 16 条

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