IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow

被引：11

作者：

Aktas, A. Burcu ^{[1
,2
]}

Alamprese, Cristina ^{[3
]}

Fessas, Dimitrios ^{[3
]}

Ozen, Banu ^{[2
]}

机构：

[1] Cumhuriyet Univ, Food Engn Dept, TR-58140 Sivas, Turkey

[2] Izmir Inst Technol, Food Engn Dept, TR-35430 Urla Izmir, Turkey

[3] Univ Milan, Dept Food Environm & Nutr Sci DeFENS, Via Celoria 2, I-20133 Milan, Italy

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2019年 / 110卷

关键词：

Calorimetry; Chemometrics; Consistency; Infrared spectroscopy; Slip melting point; FT-NIR SPECTROSCOPY; ENZYMATIC INTERESTERIFICATION; FATTY-ACIDS; OIL; BLENDS;

D O I：

10.1016/j.lwt.2019.04.057

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was the application of infrared spectroscopy and chemometrics to predict slip melting point (SMP), melting points at different melted fat percentages (MP85, MP90, MP95), and consistency of structured lipids to provide fast and reliable methods for their characterization. Tallow was chemically or enzymatically interesterified with corn, canola, or safflower oils, at different ratios. Fourier-transform mid-infrared (FT-IR) and near-infrared (FT-NIR) spectra of melted and solid samples were collected. Partial-least-square regression models constructed after different spectra pre-treatments and variable selection were satisfactory. The best models were obtained with solid sample FT-NIR spectra: in cross-validation, determination coefficients and root mean square errors were, respectively, 0.85 and 1.7 degrees C for SMP, 0.85 and 2.8 degrees C for MP90, and 0.91 and 14 MPa for consistency. Infrared spectroscopy can be considered a promising tool to determine physical properties of interesterified fats.

引用

页码：25 / 31

页数：7