On-Line Monitoring of Enzymatic Degumming of Soybean Oil Using Near-Infrared Spectroscopy.

Degumming is an oil refinement process in which the naturally occurring phospholipids in crude vegetable oils are removed. Enzymatic degumming results in higher oil yield and more cost-efficient processing compared to traditional degumming processes using only water or acid. Phospholipase C hydrolyses phospholipids into diglycerides and phosphate groups during degumming.

Multivariate approach for the authentication of vanilla using infrared and Raman spectroscopy.

Many different versions of vanilla extracts exist in the market in a variety of origins, purity levels and composition with little effective regulation. In this study, vanilla is authenticated both in terms of purity and geographical origin applying a multivariate approach using near infrared (NIR), mid infrared (MIR) and Raman spectroscopy following a complex experimental design. Partial least squares-discriminant analysis (PLS-DA) was applied to the spectral data to produce qualitative models.

Prediction of α-Lactalbumin and β-Lactoglobulin Composition of Aqueous Whey Solutions Using Fourier Transform Mid-Infrared Spectroscopy and Near-Infrared Spectroscopy.

Characterization and quantification of individual whey proteins are of crucial importance to many industrial dairy processes. Labor intensive wet-chemical methods are still being used for this purpose, but a rapid quantification method for individual whey proteins is highly desired. This work investigate the utility of Fourier transform mid-infrared spectroscopy and Fourier transform near-infrared spectroscopy for rapid quantification of the two main whey proteins (β-lactoglobulin and α-lactalbumin) in complex aqueous whey solutions simulating production process streams.