Predicting whey's functional properties through synchronous front-face fluorescence spectroscopy.

Area of Science:

• Food Science and Technology
• Analytical Chemistry
• Spectroscopy

Background:

• Whey protein functionality is crucial for food industry applications.
• Nondestructive methods are needed for rapid assessment of whey properties.
• Existing methods for assessing whey functionality can be time-consuming.

Purpose of the Study:

• To evaluate front-face fluorescence spectroscopy (FFF) as a nondestructive technique.
• To predict the foaming, gel-forming, and emulsifying properties of whey.
• To establish correlations between FFF spectral data and whey technological functionality.

Main Methods:

• Whey protein isolate was subjected to heat treatments to vary functional properties.
• Synchronous FFF was performed on whey samples across a range of excitation wavelengths.
• Statistical models (maximum R² procedure) were developed and cross-validated using spectral parameters.

Main Results:

• Excellent prediction models (R² > 0.95, RPD > 4) were achieved for gel-forming and emulsifying properties.
• Successful prediction models (0.90 ≤ R² ≤ 0.95, 3 ≤ RPD ≤ 4) were obtained for foam overrun.
• Moderately successful models (0.80 ≤ R² < 0.90, 2.25 ≤ RPD < 3) were developed for foam stability.

Conclusions:

• FFF spectroscopy is a promising nondestructive method for assessing whey functional properties.
• This technique can lead to improved industrial process control and the development of novel whey-based products.
• FFF offers a rapid and efficient alternative to traditional methods for evaluating whey quality.