Van Der Ven Cornelly, Muresan Sorel, Gruppen Harry, De Bont Dries B A, Merck Karin B, Voragen Alphons G J
Numico-Research, P.O. Box 7005, 6700 CA Wageningen, The Netherlands.
J Agric Food Chem. 2002 Nov 20;50(24):6943-50. doi: 10.1021/jf020387k.
Mid-infrared spectra of whey and casein hydrolysates were recorded using Fourier transform infrared (FTIR) spectroscopy. Multivariate data analysis techniques were used to investigate the capacity of FTIR spectra to classify hydrolysates and to study the ability of the spectra to predict bitterness, solubility, emulsifying, and foaming properties of hydrolysates. Principal component analysis revealed that hydrolysates prepared from different protein sources or with different classes of proteolytic enzymes are distinguished effectively on basis of their FTIR spectra. Moreover, multivariate regression analysis showed satisfactory to good prediction of functional parameters; the coefficient of determination (R(2)) varied from 0.60 to 0.92. The accurate prediction of bitterness and emulsion forming ability of hydrolysates by using only one uncomplicated and rapid analytical method has not been reported before. FTIR spectra in combination with multivariate data analysis proved to be valuable in protein hydrolysate fingerprinting and can be used as an alternative for laborious functionality measurements.
使用傅里叶变换红外（FTIR）光谱仪记录乳清和酪蛋白水解产物的中红外光谱。采用多元数据分析技术研究FTIR光谱对水解产物进行分类的能力，并研究光谱预测水解产物苦味、溶解性、乳化性和起泡性的能力。主成分分析表明，由不同蛋白质来源或不同类别蛋白水解酶制备的水解产物可根据其FTIR光谱有效区分。此外，多元回归分析显示对功能参数的预测结果令人满意至良好；决定系数（R²）在0.60至0.92之间变化。此前尚未有报道表明仅使用一种简单快速的分析方法就能准确预测水解产物的苦味和乳化形成能力。事实证明，FTIR光谱结合多元数据分析在蛋白质水解产物指纹识别方面具有重要价值，可作为繁琐的功能测量的替代方法。
