Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making
Abstract
:1. Introduction
2. Results and Discussion
3. Materials and Methods
3.1. Milk-Whey Samples
3.2. Capillary Electrophoresis (CE)
3.2.1. Whey Proteins Analysis by CE
3.2.2. Organic Acids Analysis by CE
3.3. Data Processing
3.3.1. Electropherograms Alignment
3.3.2. Two-Dimensional Correlation Analysis (2DCOR)
3.3.3. Hetero Analysis Correlation
- the CE electropherograms related to the same sampling point were averaged;
- the organic acid profiles were used as inverted signals;
- Two matrices, one for OA and one for RPC, were built, where the migration times were used as columns, and the sampling points as rows; then the matrices were multiplied.
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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α-lactalbumin g/L | β-lactoglobulin g/L | Citric Acid g/100g | Lactic Acid g/100g | ||||||
---|---|---|---|---|---|---|---|---|---|
Crescenza laboratory tests | S1 | 1.93 | ±0.33 | 4.53 | ±0.95 | 0.12 | ±0.03 | 0.02 | ±0.00 |
S2 | 1.70 | ±0.37 | 3.80 | ±0.87 | 0.12 | ±0.03 | 0.03 | ±0.00 | |
S3 | 1.46 | ±0.33 | 3.40 | ±0.87 | 0.11 | ±0.03 | 0.06 | ±0.01 | |
S4 | 1.31 | ±0.31 | 3.04 | ±0.83 | 0.10 | ±0.03 | 0.20 | ±0.06 | |
S5 | 1.10 | ±0.31 | 2.56 | ±0.77 | 0.11 | ±0.04 | 0.51 | ±0.02 | |
S6 | 1.12 | ±0.32 | 2.82 | ±0.82 | 0.13 | ±0.03 | 1.30 | ±0.17 | |
Crescenza pilot scale level | S1 | 1.92 | ±0.19 | 3.87 | ±0.49 | 0.13 | ±0.04 | 0.03 | ±0.01 |
S2 | 1.90 | ±0.32 | 3.89 | ±0.63 | 0.12 | ±0.04 | 0.05 | ±0.01 | |
S3 | 1.56 | ±0.12 | 3.20 | ±0.29 | 0.09 | ±0.05 | 0.19 | ±0.06 | |
S4 | 1.31 | ±0.19 | 2.69 | ±0.39 | 0.08 | ±0.04 | 0.40 | ±0.08 | |
S5 | 1.13 | ±0.32 | 2.37 | ±0.83 | 0.07 | ±0.04 | 0.66 | ±0.07 | |
S6 | 1.11 | ±0.33 | 2.23 | ±0.68 | 0.12 | ±0.07 | 0.92 | ±0.09 | |
Grana Padano type | S1 | 1.78 | ±0.50 | 4.02 | ±0.92 | 0.15 | ±0.01 | 0.09 | ±0.01 |
S2 | 1.63 | ±0.39 | 3.48 | ±0.80 | 0.13 | ±0.02 | 0.10 | ±0.01 | |
S3 | 1.60 | ±0.35 | 3.48 | ±0.64 | 0.14 | ±0.04 | 0.11 | ±0.02 | |
S4 | 1.36 | ±0.30 | 2.92 | ±0.70 | 0.14 | ±0.02 | 0.12 | ±0.01 | |
S5 | 1.36 | ±0.28 | 2.95 | ±0.70 | 0.18 | ±0.06 | 0.13 | ±0.01 | |
S6 | 1.27 | ±0.26 | 2.75 | ±0.46 | 0.14 | ±0.05 | 0.13 | ±0.01 |
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Barzaghi, S.; Monti, L.; Marinoni, L.; Cattaneo, T.M.P. Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making. Molecules 2021, 26, 4839. https://doi.org/10.3390/molecules26164839
Barzaghi S, Monti L, Marinoni L, Cattaneo TMP. Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making. Molecules. 2021; 26(16):4839. https://doi.org/10.3390/molecules26164839
Chicago/Turabian StyleBarzaghi, Stefania, Lucia Monti, Laura Marinoni, and Tiziana M. P. Cattaneo. 2021. "Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making" Molecules 26, no. 16: 4839. https://doi.org/10.3390/molecules26164839