TY - JOUR
T1 - Optical backscatter method for determining thermal denaturation of β-lactoglobulin and other whey proteins in milk
AU - Lamb, Alisa
AU - Payne, Fred
AU - Xiong, Youling L.
AU - Castillo, Manuel
N1 - Copyright:
Copyright 2013 Elsevier B.V., All rights reserved.
PY - 2013/3
Y1 - 2013/3
N2 - The heat denaturation of whey proteins affects the functional properties of milk. Correlations of β-lactoglobulin (β-LG) denaturation to gelation time, gel firmness, and gel moisture content have been widely documented. Currently, no technique is available for quantifying β-LG denaturation in milk without altering its native composition or requiring a laborious procedure. The goal of this study was to establish if an optical backscatter response of whey protein denaturation during milk heat treatment could be determined that would be the basis for an inline optical measurement technology. The experimental design consisted of 1 factor (time at 80°C) and 6 levels (0, 3, 5, 7, 12, and 25. min). Physicochemical analysis performed indicated that β-LG denaturation followed a first-order response during thermal treatment. The light backscatter response, measured as a ratio of two 25-nm wave bands (832.5. nm/382.5. nm), significantly correlated to β-LG denaturation and had a 14% increase for milk with 75% β-LG denaturation. The strength of the optical response at the proposed wave bands and their correlation to denaturation suggests that light backscatter could potentially be used to measure β-LG and other whey protein denaturation inline.
AB - The heat denaturation of whey proteins affects the functional properties of milk. Correlations of β-lactoglobulin (β-LG) denaturation to gelation time, gel firmness, and gel moisture content have been widely documented. Currently, no technique is available for quantifying β-LG denaturation in milk without altering its native composition or requiring a laborious procedure. The goal of this study was to establish if an optical backscatter response of whey protein denaturation during milk heat treatment could be determined that would be the basis for an inline optical measurement technology. The experimental design consisted of 1 factor (time at 80°C) and 6 levels (0, 3, 5, 7, 12, and 25. min). Physicochemical analysis performed indicated that β-LG denaturation followed a first-order response during thermal treatment. The light backscatter response, measured as a ratio of two 25-nm wave bands (832.5. nm/382.5. nm), significantly correlated to β-LG denaturation and had a 14% increase for milk with 75% β-LG denaturation. The strength of the optical response at the proposed wave bands and their correlation to denaturation suggests that light backscatter could potentially be used to measure β-LG and other whey protein denaturation inline.
KW - Inline
KW - Light backscatter
KW - Optical sensor
KW - Whey protein denaturation
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U2 - 10.3168/jds.2012-5791
DO - 10.3168/jds.2012-5791
M3 - Article
C2 - 23357014
AN - SCOPUS:84874291276
SN - 0022-0302
VL - 96
SP - 1356
EP - 1365
JO - Journal of Dairy Science
JF - Journal of Dairy Science
IS - 3
ER -