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Determination of mechanical properties of whey protein films during accelerated aging: Application of FTIR profiles and chemometric tools
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-06-26 , DOI: 10.1111/jfpe.13477 Camilo Agudelo‐Cuartas 1 , Diana Granda‐Restrepo 1 , Paulo J. A. Sobral 2, 3 , Wilson Castro 4
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-06-26 , DOI: 10.1111/jfpe.13477 Camilo Agudelo‐Cuartas 1 , Diana Granda‐Restrepo 1 , Paulo J. A. Sobral 2, 3 , Wilson Castro 4
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Nowadays, the application of non‐destructive techniques in food engineering is arising. Fourier transform infrared spectroscopy (FTIR) combined with chemometric tools show potential in evaluation of food materials. The aim of this work was to determine the applicability of FTIR profiles and chemometric tools to predict the mechanical properties of whey protein‐based film (WPF). A WPF solution was prepared using whey protein concentrate/distilled‐water/glycerol in (10/85/5% wt/wt) respectively. Then, the films were aged at 30°C/5 days and 60% RH. Each day, 10 pieces were evaluated, obtaining their FTIR profiles (4000–650 cm−1), tensile strength (TS), elongation at break (EB), and elastic modulus (EM). Principal component analysis‐multilinear regression (PCA‐MLR) and partial least square regression (PLSR) were developed using the K‐fold cross‐validation technique. For EB and EM, the coefficient of correlation (R2) and root means squared error (RMSE) were above 0.8990 and under 0.5250 (Full PLSR) and 0.8730 and 0.1378 (Optimized PLSR), unlike to TS presented R2 and RMSE values lower than 0.2160 and 2.5247, similar to PCA‐MLR models with values lower than 0.2050 and 0.1889, respectively (for all variables). In this sense, the use of FTIR profiles coupled to chemometric tools could be adequate to predict some properties in WPFs during aging.
中文翻译：
乳清蛋白膜在加速老化过程中的机械性能的测定：FTIR分布图和化学计量工具的应用
如今，非破坏性技术在食品工程中的应用正在兴起。傅里叶变换红外光谱（FTIR）结合化学计量学工具显示出对食品材料进行评估的潜力。这项工作的目的是确定FTIR谱和化学计量学工具的适用性，以预测基于乳清蛋白的薄膜（WPF）的机械性能。使用乳清蛋白浓缩物/蒸馏水/甘油分别以（10/85/5％wt / wt）制备WPF溶液。然后，将膜在30℃/ 5天和60％RH下老化。每天评估10件，获得其FTIR轮廓（4000–650 cm -1），抗张强度（TS），断裂伸长率（EB）和弹性模量（EM）。主成分分析-多线性回归（PCA-MLR）和偏最小二乘回归（PLSR）是使用K折交叉验证技术开发的。对于EB和EM，相关系数（R 2）和均方根误差（RMSE）高于0.8990，而低于0.5250（Full PLSR）和0.8730和0.1378（Optimized PLSR），与TS提出的R 2和RMSE值较低大于0.2160和2.5247，类似于PCA‐MLR模型，其值分别小于0.2050和0.1889（对于所有变量）。从这个意义上讲，结合化学计量工具使用FTIR配置文件可能足以预测WPF老化过程中的某些特性。
更新日期：2020-06-26
中文翻译：
乳清蛋白膜在加速老化过程中的机械性能的测定：FTIR分布图和化学计量工具的应用
如今，非破坏性技术在食品工程中的应用正在兴起。傅里叶变换红外光谱（FTIR）结合化学计量学工具显示出对食品材料进行评估的潜力。这项工作的目的是确定FTIR谱和化学计量学工具的适用性，以预测基于乳清蛋白的薄膜（WPF）的机械性能。使用乳清蛋白浓缩物/蒸馏水/甘油分别以（10/85/5％wt / wt）制备WPF溶液。然后，将膜在30℃/ 5天和60％RH下老化。每天评估10件，获得其FTIR轮廓（4000–650 cm -1），抗张强度（TS），断裂伸长率（EB）和弹性模量（EM）。主成分分析-多线性回归（PCA-MLR）和偏最小二乘回归（PLSR）是使用K折交叉验证技术开发的。对于EB和EM，相关系数（R 2）和均方根误差（RMSE）高于0.8990，而低于0.5250（Full PLSR）和0.8730和0.1378（Optimized PLSR），与TS提出的R 2和RMSE值较低大于0.2160和2.5247，类似于PCA‐MLR模型，其值分别小于0.2050和0.1889（对于所有变量）。从这个意义上讲，结合化学计量工具使用FTIR配置文件可能足以预测WPF老化过程中的某些特性。
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