The final publication is available via <a href="https://doi.org/10.1016/j.foodchem.2018.01.082" target="_blank">https://doi.org/10.1016/j.foodchem.2018.01.082</a>.
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dc.description.abstract
Analysis of proteins in bovine milk is usually tackled by time-consuming analytical approaches involving wet-chemical, multi-step sample clean-up procedures. The use of external cavity-quantum cascade laser (EC-QCL) based IR spectroscopy was evaluated as an alternative screening tool for direct and simultaneous quantification of individual proteins (i.e. casein and β-lactoglobulin) and total protein content in commercial bovine milk samples. Mid-IR spectra of protein standard mixtures were used for building partial least squares (PLS) regression models. A sample set comprising different milk types (pasteurized; differently processed extended shelf life, ESL; ultra-high temperature, UHT) was analysed and results were compared to reference methods. Concentration values of the QCL-IR spectroscopy approach obtained within several minutes are in good agreement with reference methods involving multiple sample preparation steps. The potential application as a fast screening method for estimating the heat load applied to liquid milk is demonstrated.
en
dc.description.sponsorship
Austrian research funding association (FFG)
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dc.description.sponsorship
Miguel Servet grant
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dc.language
English
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dc.language.iso
en
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dc.publisher
Elsevier Ltd.
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dc.relation.ispartof
Food Chemistry
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dc.rights.uri
http://creativecommons.org/licenses/by-nc-nd/4.0/
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dc.subject
External cavity-quantum cascade laser (ECQCL)
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dc.subject
Total protein
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dc.subject
Casein
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dc.subject
β-lactoglobulin
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dc.subject
Bovine milk analysis
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dc.subject
Chemometrics
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dc.title
Fast quantification of bovine milk proteins employing external cavity-quantum cascade laser spectroscopy
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dc.type
Article
en
dc.type
Artikel
de
dc.rights.license
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
en
dc.rights.license
Creative Commons Namensnennung - Nicht kommerziell - Keine Bearbeitungen 4.0 International
de
dc.contributor.affiliation
Instituto de Investigación Sanitaria La Fe, Spain
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dc.contributor.affiliation
Instituto de Investigación Sanitaria La Fe, Spain
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dc.contributor.affiliation
University of Natural Resources and Life Sciences, Vienna, Austria
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dc.relation.grantno
843546
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dc.relation.grantno
CP16/00034
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dc.rights.holder
Elsevier 2019
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dc.type.category
Original Research Article
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tuw.journal.peerreviewed
true
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tuw.peerreviewed
true
-
tuw.version
am
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wb.publication.intCoWork
International Co-publication
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dcterms.isPartOf.title
Food Chemistry
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tuw.publication.orgunit
E164 - Institut für Chemische Technologien und Analytik
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tuw.publisher.doi
10.1016/j.foodchem.2018.01.082
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dc.date.onlinefirst
2018-01-30
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dc.identifier.eissn
1873-7072
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dc.identifier.libraryid
AC15518674
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dc.identifier.urn
urn:nbn:at:at-ubtuw:3-7520
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tuw.author.orcid
0000-0003-2714-7056
-
tuw.author.orcid
0000-0001-6979-2235
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tuw.author.orcid
0000-0003-4355-8023
-
tuw.author.orcid
0000-0003-3838-5842
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dc.rights.identifier
CC BY-NC-ND 4.0
en
dc.rights.identifier
CC BY-NC-ND 4.0
de
wb.sci
true
-
item.languageiso639-1
en
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item.openairecristype
http://purl.org/coar/resource_type/c_2df8fbb1
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item.openaccessfulltext
Open Access
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item.mimetype
application/pdf
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item.openairetype
research article
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item.grantfulltext
open
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item.cerifentitytype
Publications
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item.fulltext
with Fulltext
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crisitem.author.dept
E164-02-1 - Forschungsgruppe Prozessanalytik
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crisitem.author.dept
Instituto de Investigación Sanitaria La Fe
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crisitem.author.dept
University of Natural Resources and Life Sciences, Vienna
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crisitem.author.dept
E164-02 - Forschungsbereich Umwelt-, Prozessanalytik und Sensoren
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crisitem.author.orcid
0000-0003-2714-7056
-
crisitem.author.orcid
0000-0003-4355-8023
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crisitem.author.orcid
0000-0003-3838-5842
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crisitem.author.parentorg
E164-02 - Forschungsbereich Umwelt-, Prozessanalytik und Sensoren
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crisitem.author.parentorg
E164 - Institut für Chemische Technologien und Analytik