Assessment of proteolysis in ultra-high temperature milk using attenuated total reflectance-Fourier transform infrared spectroscopy

被引：6
|
作者：
Ranvir, Suvartan [1 ]
Sharma, Rajan [1 ]
Gandhi, Kamal [1 ]
Upadhyay, Neelam [2 ]
Mann, Bimlesh [1 ]
机构：
[1] ICAR Natl Dairy Res Inst, Dairy Chem Div, Karnal 132001, Haryana, India
[2] ICAR Natl Dairy Res Inst, Dairy Technol Div, Karnal 132001, Haryana, India
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2020年 / 73卷 / 02期
关键词：
Ultra-high temperature; Proteolysis; Quality; Milk proteins; Shelf life; UHT MILK; PSEUDOMONAS-FLUORESCENS; STRUCTURAL-CHANGES; SHELF-LIFE; RAW-MILK; ADULTERATION; QUANTIFICATION; PREDICTION; PROTEINASE; PLASMIN;
D O I：
10.1111/1471-0307.12683
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study investigated the suitability of attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) as an alternative technique to assess proteolysis in ultra-high temperature (UHT) milk. Commercial UHT milk samples were stored (5 and 30 degrees C) and analysed for four months. Milk samples were treated with acetic acid and trichloroacetic acid to obtain milk extracts containing peptides. The concentrated extracts were subjected to ATR-FTIR, and the spectrum was obtained. Results were compared with techniques like high-performance liquid chromatography, fluorescamine and 2,4,6-trinitrobenzenesulphonic acid. The present study indicated that ATR-FTIR-based method can be used as an alternative method for assessing proteolysis in UHT milk.
引用
收藏
页码：366 / 375
页数：10
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