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Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis

Abstract : Molecular structure modifications of camel milk (CaM) and cow milk (CM) mixtures during coagulation were investigated combining mid-infrared (MIR) spectroscopic monitoring with Parallel Factor Analysis (PARAFAC) and particle-size measurements. To evaluate the structure evolution at the molecular level, five different milk formulations were prepared using the following volume fractions of CaM in the mixtures: 100, 75, 50, 25, and 0. Regarding MIR spectroscopy, wavelength ranges located between 3,000 and 2,800 cm(-1) corresponding to fatty acids; from 1,700 to 1,500 cm(-1), related to amide I and II bands; and in the 1,500-900 cm(-1) range called the fingerprint region were considered for the characterization of milk coagulation kinetics. MIR spectroscopy with PARAFAC was allowed for the identification of modifications at the molecular level depending on the coagulation time and milk composition. This was also confirmed by canonical correlation analysis, which demonstrated a high degree of correlation between the casein particle-size distributions and MIR spectra measured during coagulation. Novelty impact statement PARAFAC coupled with MIR spectroscopy were successfully used to monitor coagulation of CM, CaM, and their mixtures (CaM, CM, 1CaM:1CM, 1CaM:3CM, 3CaM:CM1; v/v). PARAFAC coupled with MIR spectroscopy were successfully used to differentiate between physicochemical phenomenon occurring during coagulation of different mixtures of CM, CaM and their mixtures. Canonical correlation analysis (CCA) of MIR spectra and particle-size distribution during milk coagulation demonstrated a strong relationship between the formation of casein aggregates and the variation of the MIR spectral data.
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Submitted on : Thursday, November 17, 2022 - 5:04:59 PM
Last modification on : Saturday, November 19, 2022 - 3:47:54 AM

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Oumayma Boukria, Jian Wang, Jasur Safarov, Adem Gharsallaoui, Françoise Leriche, et al.. Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis. Journal of Food Processing and Preservation, 2022, 46 (6), pp.e15839. ⟨10.1111/jfpp.15839⟩. ⟨hal-03858393⟩

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