Whey Changes during Processing Determined by Near Infrared Spectroscopy |
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| Authors: | MICHEL POULIOT PAUL PAQUIN RICHARD MARTEL SYLVIE F. GAUTHIER YVES POULIOT |
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| Affiliation: | The authors are affiliated with the Centre de Recherche STELA, Département de Sciences des Aliments et de Nutrition (ALN), Facultédes Sciences de l'Agriculture et de l'Alimentation, UniversitéLaval, Québec, Canada, G 1K 7P4. |
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| Abstract: | 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. |
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| Keywords: | whey near infrared heat denaturation chemical composition proteolysis |
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