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首页> 外文期刊>Applied Spectroscopy >Effects of Added Minerals (Calcium, Phosphate, and Citrate) on the Molecular Structure of Skim Milk as Investigated by Mid-Infrared and Synchronous Fluorescence Spectroscopies Coupled with Chemometrics
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Effects of Added Minerals (Calcium, Phosphate, and Citrate) on the Molecular Structure of Skim Milk as Investigated by Mid-Infrared and Synchronous Fluorescence Spectroscopies Coupled with Chemometrics

机译：中红外和同步荧光光谱结合化学计量学研究添加的矿物质（钙，磷酸盐和柠檬酸盐）对脱脂牛奶分子结构的影响

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Minerals play an important role in the structure and stability of casein micelles: minerals and caseins in milk are in dynamic equilibrium. Front-face synchronous fluorescence and mid-infrared spectra in combination with multivariate statistical analysis have been used to investigate, at a molecular level, the effects of added minerals (calcium, phosphate, or citrate) on mineral equilibria and casein micelle structure. Synchronous fluorescence spectra were recorded in the 250–500 nm excitation wavelength range using an offset of 80 nm between the excitation and emission monochromators for skim-milk samples fortified with 0, 3, 6, and 9 mM of calcium, phosphate, or citrate at 30 °C and 4 °C. Regarding midinfrared spectroscopy, the region located between 1700–1500 cm−1, corresponding to the amide I and II bands, and the 1500–900 cm−1 region, called the fingerprint region, were considered for the characterization of the fortified skim-milk samples at the two considered temperatures. Principal component analysis (PCA) was applied to the collections of fluorescence and infrared spectral data of the two systems to optimize their description. The results show that the phenomena induced by the addition of phosphate were different from the ones observed following the addition of calcium or citrate, a calcium-chelating agent. Finally, common components and specific weights analysis was applied to infrared spectra and fluorescence data collected on fortified skim-milk samples. This analysis enabled the relationship between the different data tables to be established.
机译：矿物质在酪蛋白胶束的结构和稳定性中起着重要作用：牛奶中的矿物质和酪蛋白处于动态平衡中。正面同步荧光和中红外光谱结合多元统计分析已用于在分子水平上研究添加的矿物质（钙，磷酸盐或柠檬酸盐）对矿物质平衡和酪蛋白胶束结构的影响。同步荧光光谱记录在250-500 nm激发波长范围内，其中脱脂奶样品中0、3、6和9 mM的钙，磷酸盐或柠檬酸盐强化了激发和发射单色仪之间的80 nm偏移。 30°C和4°C。关于中红外光谱，位于1700–1500 cm -1 之间的区域（对应于酰胺I和II谱带）和1500–900 cm -1 区域称为指纹区被认为是在两个考虑的温度下对强化脱脂奶样品的表征。将主成分分析（PCA）应用于两个系统的荧光和红外光谱数据的收集，以优化其描述。结果表明，添加磷酸盐引起的现象与添加钙螯合剂钙或柠檬酸盐后观察到的现象不同。最后，将常见成分和比重分析应用于强化脱脂奶样品上收集的红外光谱和荧光数据。通过该分析，可以建立不同数据表之间的关系。

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    《Applied Spectroscopy》 |2009年第10期|1134-1141|共8页
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