Show simple item record

dc.contributor.authorHenihan, Lisa E.
dc.contributor.authorO'Donnell, Colm P.
dc.contributor.authorEsquerre, Carlos
dc.contributor.authorMurphy, Eoin
dc.contributor.authorO'Callaghan, Donal
dc.date.accessioned2020-01-06T10:28:09Z
dc.date.available2020-01-06T10:28:09Z
dc.date.issued2018-12-03
dc.identifier.citationHenihan, L., O'Donnell, C., Esquerre, C., Murphy, E. and O'Callaghan, D. (2019). Fluorescence-based analyser as a rapid tool for determining soluble protein content in dairy ingredients and infant milk formula. Innovative Food Science & Emerging Technologies, 52, 75-79. doi: https://doi.org/10.1016/j.ifset.2018.11.014en_US
dc.identifier.urihttp://hdl.handle.net/11019/1854
dc.descriptionpeer-revieweden_US
dc.description.abstractAbstract: Milk protein, in particular native whey protein, is of interest to dairy manufacturers as a measure of functional and nutritional quality. However, quantification of soluble whey protein (SP) is time consuming; giving rise to the need to develop rapid, accurate, and portable at-line process analytical technology. In this study, the performance of a fluorescence-based analyser(F) (Amaltheys II, Spectralys Innovations, France) was evaluated for quantification of SPF and whey protein nitrogen index (WPNI)F in skim milk, whey protein concentrate and infant formula powders. Rehydration of powders prior to analysis was a key factor for ensuring repeatability and reproducibility. A comparison of the analyser with reference methods for SPF and WPNIF resulted in coefficient of determination (R2) > 0.993 for both SPKjeldahl method and WPNIGEA. The results show the fluorescence-based analyser to be rapid, compact, and accurate device, suited for providing reliable support to dairy ingredient and infant formula manufacturers. Industrial relevance: The fluorescence based analysis investigated in this article is suitable for application in the dairy industry where it can be used as a rapid, at-line PAT tool for both liquid and powder samples. The technology has the potential to replace well-established methods for measurement of soluble protein. The main benefit to industry is the ability to respond more rapidly to variations in soluble protein without compromising on the accuracy associated with more time consuming methods.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesInnovative Food Science & Emerging Technologies;Vol. 52
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectDairy ingredientsen_US
dc.subjectInfant milk formulaen_US
dc.subjectFluorescence-based analyseren_US
dc.subjectWhey protein nitrogen indexen_US
dc.subjectSoluble proteinen_US
dc.subjectProcess analytical technologyen_US
dc.titleFluorescence-based analyser as a rapid tool for determining soluble protein content in dairy ingredients and infant milk formulaen_US
dc.typeArticleen_US
dc.embargo.terms2019-12-03en_US
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2018.11.014
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber11/F/052en_US
refterms.dateFOA2019-12-03T00:00:00Z


Files in this item

Thumbnail
Name:
1-s2.0-S1466856418308269-main.pdf
Size:
1.323Mb
Format:
PDF
Description:
main article

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-ShareAlike 3.0 United States
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 3.0 United States