Direct Identification and Quantitation of Protein Peptide Powders Based on Multi-Molecular Infrared Spectroscopy and...

Area of Science:

• Analytical Chemistry
• Food Science
• Spectroscopy

Background:

• Protein peptide powders (PPPs) from various sources have diverse health benefits.
• Adulteration of PPPs is a concern due to their varied biological origins and functions.

Purpose of the Study:

• To develop a high-throughput, rapid methodology for determining the types and component content of PPPs.
• To address the challenge of PPP adulteration through advanced analytical techniques.

Main Methods:

• Utilized multi-molecular infrared (MM-IR) spectroscopy combined with data fusion techniques.
• Interpreted chemical fingerprints of PPPs using tri-step infrared (IR) spectroscopy.
• Defined the mid-infrared (MIR) fingerprint region (3600-950 cm⁻¹) for protein peptide, total sugar, and fat.

Main Results:

• Achieved 100% accuracy in qualitative analysis with an F1-score of 1 using a mid-level data fusion model.
• Established a robust quantitative model with excellent predictive capacity (Rp: 0.9935, RMSEP: 1.288, RPD: 7.97).
• Demonstrated MM-IR and data fusion's effectiveness for high-throughput, multi-dimensional analysis of PPPs.

Conclusions:

• The MM-IR coordinated data fusion strategy provides accurate and robust analysis of PPPs.
• This methodology shows significant potential for the comprehensive analysis of various food powders.
• The developed technique offers a reliable solution for quality control and authentication in the food industry.