Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431, Ås, Norway; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), P.O. Box 5003, N-1432, Ås, Norway.
Faculty of Science and Technology, Norwegian University of Life Sciences (NMBU), P.O. Box 5003, N-1432, Ås, Norway.
Talanta. 2019 Dec 1;205:120084. doi: 10.1016/j.talanta.2019.06.084. Epub 2019 Jun 22.
In the presented study, Fourier-transform infrared (FTIR) spectroscopy is used to predict the average molecular weight of protein hydrolysates produced from protein-rich by-products from food industry using commercial enzymes. Enzymatic protein hydrolysis is a well-established method for production of protein-rich formulations, recognized for its potential to valorize food-processing by-products. The monitoring of such processes is still a significant challenge as the existing classical analytical methods are not easily applicable to industrial setups. In this study, we are reporting a generic FTIR-based approach for monitoring the average molecular weights of proteins during enzymatic hydrolysis of by-products from the food industry. A total of 885 hydrolysate samples from enzymatic protein hydrolysis reactions of poultry and fish by-products using different enzymes were studied. FTIR spectra acquired from dry-films of the hydrolysates were used to build partial least squares regression (PLSR) models. The most accurate predictions were obtained using a hierarchical PLSR approach involving supervised classification of the FTIR spectra according to raw material quality and enzyme used in the hydrolysis process, and subsequent local regression models tuned to specific enzyme-raw material combinations. The results clearly underline the potential of using FTIR for monitoring protein sizes during enzymatic protein hydrolysis in industrial settings, while also paving the way for measurements of protein sizes in other applications.
在本研究中，傅里叶变换红外（FTIR）光谱法用于预测使用商业酶从食品工业中富含蛋白质的副产物生产的蛋白质水解产物的平均分子量。酶法蛋白质水解是生产富含蛋白质配方的成熟方法，因其具有使食品加工副产物增值的潜力而受到认可。由于现有的经典分析方法不易应用于工业设置，因此对这些过程的监测仍然是一个重大挑战。在本研究中，我们报告了一种基于 FTIR 的通用方法，用于监测食品工业副产物酶解过程中蛋白质的平均分子量。共研究了 885 种来自禽肉和鱼肉副产物的酶解反应的水解产物样本，使用了不同的酶。使用水解产物的干膜获得的 FTIR 光谱用于建立偏最小二乘回归（PLSR）模型。最准确的预测是使用涉及根据水解过程中使用的原材料质量和酶对 FTIR 光谱进行监督分类的分层 PLSR 方法以及针对特定酶-原材料组合进行调谐的局部回归模型获得的。结果清楚地强调了在工业环境中使用 FTIR 监测酶法蛋白质水解过程中蛋白质大小的潜力，同时也为在其他应用中测量蛋白质大小铺平了道路。
