Application of two-dimensional cross-correlation spectroscopy to analyse infrared (MIR and NIR) spectra recorded during bread dough mixing
| Autor: | M. Mondet, A. Aït Kaddour, Bernard Cuq |
|---|---|
| Přispěvatelé: | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 2008 |
| Předmět: |
NEAR-INFRARED SPECTROSCOPY
Infrared AMIDON DE GLUTEN Analytical chemistry Infrared spectroscopy 01 natural sciences Biochemistry Spectral line chemistry.chemical_compound 0404 agricultural biotechnology SPECTROSCOPIE MI-INFRAROUGE MID-INFRARED SPECTROSCOPY Amide [SDV.IDA]Life Sciences [q-bio]/Food engineering WATER Fourier transform infrared spectroscopy Spectroscopy neoplasms 2. Zero hunger GLUTEN AMIDE III 010401 analytical chemistry Near-infrared spectroscopy technology industry and agriculture food and beverages 04 agricultural and veterinary sciences equipment and supplies 040401 food science 0104 chemical sciences surgical procedures operative chemistry Plant protein STARCH Food Science |
| Zdroj: | Journal of Cereal Science Journal of Cereal Science, Elsevier, 2008, 48 (3), pp.678-685. ⟨10.1016/j.jcs.2008.03.001⟩ |
| ISSN: | 0733-5210 1095-9963 |
| DOI: | 10.1016/j.jcs.2008.03.001⟩ |
| Popis: | Correspondance: fax: +33 (0) 4 9961 3076, cuq@supagro.inra.fr; International audience; During dough mixing chemical, biochemical and physical transformations occur that allow dough formation to be characterized by common chemical and biochemical methods. Recently, spectrometric methods were used to characterize the dough mixing. The Mid-infrared (MIR) and the Near-infrared (NIR) spectroscopy allow information concerning chemical content and composition of food products to be obtained. The aim of this study is to apply FT-NIR and FT-MIR spectroscopy to monitor dough chemical changes, and to correlate those signals by the 2D Cross-Correlation (2D CORR) method. The 2D CORR was used to emphasize chemical assignment of the NIR band modifications (particularly for protein) during dough mixing. The 2D CORR analysis of the raw NIR and MIR spectra demonstrated that five NIR regions are highly correlated to protein vibrations. The 2D CORR analysis of the NIR and MIR spectra after second derivative demonstrated that the amide bands present high R2 for the NIR bands at (1189–1216), (1351–1474) and (1873) nm. A low R2 is obtained between the amide I and amide II bands and the (2026–2123) and (2280–2325) nm regions. The amide III band presents a slightly higher R2 for those NIR regions. The 2D CORR analysis of NIR and MIR spectra allow more specific NIR regions associated to chemical modifications of protein structure to be identified. The 2D CORR analysis of the second derivative spectra is more precise for the identification of the NIR regions implied in dough mixing compared to the 2D CORR analysis of raw NIR and MIR spectra |
| Databáze: | OpenAIRE |
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