Raman spectra of micellar casein powders prepared with wet blending of glycomacropeptide and micellar casein concentrate

被引：3
|
作者：
Panthi, Ram R. [1 ]
Shibu, Sini N. [2 ,3 ]
Ochalski, Tomasz J. [2 ,3 ]
O'Mahony, James A. [1 ]
机构：
[1] Univ Coll Cork, Sch Food & Nutr Sci, Coll Rd, Cork T12K8AF, Ireland
[2] Univ Coll Cork, Tyndall Natl Inst, Cork T12PX46, Ireland
[3] Munster Technol Univ, Ctr Adv Photon & Proc Anal, Cork 12928, Ireland
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2023年 / 76卷 / 02期
关键词：
Micellar casein concentrate; Powder; Rehydration; Raman spectroscopy; PROTEIN CONFORMATIONAL MODIFICATIONS; VIBRATIONAL SPECTROSCOPY; MILK; QUALITY; WHEY;
D O I：
10.1111/1471-0307.12920
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Understanding the molecular properties and interactions of components within high-protein dairy powders is important in predicting rehydration performance. Raman spectroscopy was used to generate molecular information which provided insights into interactions between caseins in micellar casein concentrate (MCC) powder formulated with varying proportions of glycomacropeptide (GMP). The Raman bands showed intense peaks at 1446 to 1476 cm(-1) (due to CH2 vibration) and 1653 to 1668 cm(-1) (due to C=O of Amide I and C=C bond) in MCC powder samples blended with GMP. Enhanced rehydration characteristics of MCC powder containing GMP matched with these differences in Raman peak intensity.
引用
收藏
页码：429 / 435
页数：7
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