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Applicabilité d'une méthode spectroscopique proche de l'infrarouge pour des mesures d'eau non-congelable dans le lysozyme de blanc d'oeuf et l'amidon soluble.

Applicability of near-infrared spectroscopic method to unfreezable water measurements in egg white lysozyme and soluble starch.

Auteurs : HONG J. H., YAMAOKA-KOSEKI S., TSUJII Y., YASUMOTO K.

Type d'article : Article

Résumé

Near-infrared spectroscopy (NIR) scanning from 1100 to 2500 nanometers was applied to measure the unfreezable water bound to egg white lysozyme and soluble starch used as model samples of food materials. Correlation coefficients between absorbances at wavelengths with maxima in the peaks attributable to the unfreezable water and the results of differential scanning calorimetry used as a reference analysis method of unfreezable water were calculated and the authors concluded that the NIR second derivative difference spectra have potential for the measurements of the unfreezable water bound to egg white lysozyme and soluble starch.

Détails

  • Titre original : Applicability of near-infrared spectroscopic method to unfreezable water measurements in egg white lysozyme and soluble starch.
  • Identifiant de la fiche : 1998-3007
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 30 - n. 4
  • Date d'édition : 1997

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