Utilization of Fourier Transform Infrared Spectroscopy for Measurement of Organic Phosphorus and Bound Calcium in Cheddar Cheese
The methods available for measuring organic P and bound Ca in cheese are either cumbersome or involve dilution of the cheese. Dilution of the cheese can lead to erroneous results, particularly in the case of bound Ca. Hence, the objective of this study was to evaluate the feasibility of Fourier tran...
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| Veröffentlicht in: | Journal of dairy science 2006-06, Vol.89 (6), p.1926-1937 |
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| creator | Upreti, P. Metzger, L.E. |
| description | The methods available for measuring organic P and bound Ca in cheese are either cumbersome or involve dilution of the cheese. Dilution of the cheese can lead to erroneous results, particularly in the case of bound Ca. Hence, the objective of this study was to evaluate the feasibility of Fourier transform infrared (FTIR) spectroscopy for direct measurement of organic P and bound Ca in Cheddar cheese. Two hundred sixteen samples of cheese were analyzed for protein-bound organic P, bound Ca using a water-extraction based method, and buffering curves. Additionally, the infrared spectra of the cheeses were collected between 4,000 and 650cm−1, at a resolution of 4cm−1, and 256 scans per sample. The spectral shifts in the infrared region from 1,050 to 900cm−1, in addition to the measured concentrations of organic P, bound Ca, and buffering peak area at pH 5.1, were used to develop calibration models using partial least squares (PLS) regression analysis. The spectral region of 956 to 946cm−1 correlated with the measured concentrations of organic P and the overall PLS model had a correlation (R2) of 0.76 between the predicted and measured concentrations. The spectral region at ∼980cm−1 was correlated with the measured concentrations of bound Ca, and the overall PLS model had a correlation (R2) of 0.70 between the predicted and measured concentrations. A similar spectral region at ∼980cm−1 was also correlated with the measured buffering peak areas and the overall PLS model had a correlation (R2) of 0.64 between the predicted and measured peak areas. A linear regression analysis between the bound Ca and buffering peak area demonstrated that bound Ca was correlated (R2=0.73) with buffering peak area. This study demonstrates that FTIR can be used to measure organic P in cheeses. It also has the potential to be used for measuring bound Ca in undiluted cheeses, and for prediction of the buffering capacity of cheese. |
| doi_str_mv | 10.3168/jds.S0022-0302(06)72260-3 |
| format | Article |
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Dilution of the cheese can lead to erroneous results, particularly in the case of bound Ca. Hence, the objective of this study was to evaluate the feasibility of Fourier transform infrared (FTIR) spectroscopy for direct measurement of organic P and bound Ca in Cheddar cheese. Two hundred sixteen samples of cheese were analyzed for protein-bound organic P, bound Ca using a water-extraction based method, and buffering curves. Additionally, the infrared spectra of the cheeses were collected between 4,000 and 650cm−1, at a resolution of 4cm−1, and 256 scans per sample. The spectral shifts in the infrared region from 1,050 to 900cm−1, in addition to the measured concentrations of organic P, bound Ca, and buffering peak area at pH 5.1, were used to develop calibration models using partial least squares (PLS) regression analysis. The spectral region of 956 to 946cm−1 correlated with the measured concentrations of organic P and the overall PLS model had a correlation (R2) of 0.76 between the predicted and measured concentrations. The spectral region at ∼980cm−1 was correlated with the measured concentrations of bound Ca, and the overall PLS model had a correlation (R2) of 0.70 between the predicted and measured concentrations. A similar spectral region at ∼980cm−1 was also correlated with the measured buffering peak areas and the overall PLS model had a correlation (R2) of 0.64 between the predicted and measured peak areas. A linear regression analysis between the bound Ca and buffering peak area demonstrated that bound Ca was correlated (R2=0.73) with buffering peak area. This study demonstrates that FTIR can be used to measure organic P in cheeses. It also has the potential to be used for measuring bound Ca in undiluted cheeses, and for prediction of the buffering capacity of cheese.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(06)72260-3</identifier><identifier>PMID: 16702256</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Elsevier Inc</publisher><subject>Animal productions ; Biological and medical sciences ; buffering ; buffering capacity ; Buffers ; calcium ; Calcium - analysis ; Calcium - metabolism ; Caseins - metabolism ; Cheddar cheese ; Cheese - analysis ; Food industries ; Fourier transform infrared spectroscopy ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; Milk and cheese industries. Ice creams ; mineral content ; phosphorus ; Phosphorus - analysis ; Phosphorus - metabolism ; Protein Binding ; Regression Analysis ; Spectroscopy, Fourier Transform Infrared ; Terrestrial animal productions ; Vertebrates</subject><ispartof>Journal of dairy science, 2006-06, Vol.89 (6), p.1926-1937</ispartof><rights>2006 American Dairy Science Association</rights><rights>2006 INIST-CNRS</rights><rights>Copyright American Dairy Science Association Jun 2006</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c569t-8a646589d12e5c1d4d69ed899778f2cb968e9154e0aa4b2ed68914739810a20d3</citedby><cites>FETCH-LOGICAL-c569t-8a646589d12e5c1d4d69ed899778f2cb968e9154e0aa4b2ed68914739810a20d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.3168/jds.S0022-0302(06)72260-3$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,3548,27923,27924,45994</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17815964$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16702256$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Upreti, P.</creatorcontrib><creatorcontrib>Metzger, L.E.</creatorcontrib><title>Utilization of Fourier Transform Infrared Spectroscopy for Measurement of Organic Phosphorus and Bound Calcium in Cheddar Cheese</title><title>Journal of dairy science</title><addtitle>J Dairy Sci</addtitle><description>The methods available for measuring organic P and bound Ca in cheese are either cumbersome or involve dilution of the cheese. Dilution of the cheese can lead to erroneous results, particularly in the case of bound Ca. Hence, the objective of this study was to evaluate the feasibility of Fourier transform infrared (FTIR) spectroscopy for direct measurement of organic P and bound Ca in Cheddar cheese. Two hundred sixteen samples of cheese were analyzed for protein-bound organic P, bound Ca using a water-extraction based method, and buffering curves. Additionally, the infrared spectra of the cheeses were collected between 4,000 and 650cm−1, at a resolution of 4cm−1, and 256 scans per sample. The spectral shifts in the infrared region from 1,050 to 900cm−1, in addition to the measured concentrations of organic P, bound Ca, and buffering peak area at pH 5.1, were used to develop calibration models using partial least squares (PLS) regression analysis. The spectral region of 956 to 946cm−1 correlated with the measured concentrations of organic P and the overall PLS model had a correlation (R2) of 0.76 between the predicted and measured concentrations. The spectral region at ∼980cm−1 was correlated with the measured concentrations of bound Ca, and the overall PLS model had a correlation (R2) of 0.70 between the predicted and measured concentrations. A similar spectral region at ∼980cm−1 was also correlated with the measured buffering peak areas and the overall PLS model had a correlation (R2) of 0.64 between the predicted and measured peak areas. A linear regression analysis between the bound Ca and buffering peak area demonstrated that bound Ca was correlated (R2=0.73) with buffering peak area. This study demonstrates that FTIR can be used to measure organic P in cheeses. It also has the potential to be used for measuring bound Ca in undiluted cheeses, and for prediction of the buffering capacity of cheese.</description><subject>Animal productions</subject><subject>Biological and medical sciences</subject><subject>buffering</subject><subject>buffering capacity</subject><subject>Buffers</subject><subject>calcium</subject><subject>Calcium - analysis</subject><subject>Calcium - metabolism</subject><subject>Caseins - metabolism</subject><subject>Cheddar cheese</subject><subject>Cheese - analysis</subject><subject>Food industries</subject><subject>Fourier transform infrared spectroscopy</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>Milk and cheese industries. Ice creams</subject><subject>mineral content</subject><subject>phosphorus</subject><subject>Phosphorus - analysis</subject><subject>Phosphorus - metabolism</subject><subject>Protein Binding</subject><subject>Regression Analysis</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><subject>Terrestrial animal productions</subject><subject>Vertebrates</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqNkk1v1DAQhiMEokvhL4BBAsEhxXYSfxxhRaFSUZG2e7a89mTXq8QOdgIqJ346TndFERe4eGTNM-945nVRPCf4rCJMvN3bdLbCmNISV5i-xuwNp5ThsrpXLEhDm7IiUtwvFr-Rk-JRSvt8JRQ3D4sTwnhONWxR_FyPrnM_9OiCR6FF52GKDiK6jtqnNsQeXfg26ggWrQYwYwzJhOEG5RT6DDpNEXrw41x6FbfaO4O-7EIadiFOCWlv0fsw5XOpO-OmHjmPljuwVsc5QoLHxYNWdwmeHONpsT7_cL38VF5efbxYvrssTcPkWArNatYIaQmFxhBbWybBCik5Fy01G8kESNLUgLWuNxQsE5LUvJKCYE2xrU6LVwfdIYavE6RR9S4Z6DrtIUxJMS45w6T-J0g4rYQQM_jiL3Cfl-fzEIrIRhDKJcuQPEAmby5FaNUQXa_jjSJYzWaqbKa6NVPNTinM1K2Zqsq1T48Npk0P9q7y6F4GXh4BnYzusk_euHTHcUEayf4Yaee2u-8ugkq97rosS-b2QiqWn0xnwWcHsNVB6W3MYusVxaTCBHNe45lYHgjIXn3LP0Ul48AbsFnWjMoG9x-T_QIOWdTN</recordid><startdate>20060601</startdate><enddate>20060601</enddate><creator>Upreti, P.</creator><creator>Metzger, L.E.</creator><general>Elsevier Inc</general><general>American Dairy Science Association</general><general>Am Dairy Sci Assoc</general><scope>6I.</scope><scope>AAFTH</scope><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>L6V</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M7S</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>S0X</scope><scope>7QP</scope><scope>7X8</scope></search><sort><creationdate>20060601</creationdate><title>Utilization of Fourier Transform Infrared Spectroscopy for Measurement of Organic Phosphorus and Bound Calcium in Cheddar Cheese</title><author>Upreti, P. ; Metzger, L.E.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c569t-8a646589d12e5c1d4d69ed899778f2cb968e9154e0aa4b2ed68914739810a20d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Animal productions</topic><topic>Biological and medical sciences</topic><topic>buffering</topic><topic>buffering capacity</topic><topic>Buffers</topic><topic>calcium</topic><topic>Calcium - analysis</topic><topic>Calcium - metabolism</topic><topic>Caseins - metabolism</topic><topic>Cheddar cheese</topic><topic>Cheese - analysis</topic><topic>Food industries</topic><topic>Fourier transform infrared spectroscopy</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrogen-Ion Concentration</topic><topic>Milk and cheese industries. Ice creams</topic><topic>mineral content</topic><topic>phosphorus</topic><topic>Phosphorus - analysis</topic><topic>Phosphorus - metabolism</topic><topic>Protein Binding</topic><topic>Regression Analysis</topic><topic>Spectroscopy, Fourier Transform Infrared</topic><topic>Terrestrial animal productions</topic><topic>Vertebrates</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Upreti, P.</creatorcontrib><creatorcontrib>Metzger, L.E.</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Engineering Database</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>SIRS Editorial</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of dairy science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Upreti, P.</au><au>Metzger, L.E.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Utilization of Fourier Transform Infrared Spectroscopy for Measurement of Organic Phosphorus and Bound Calcium in Cheddar Cheese</atitle><jtitle>Journal of dairy science</jtitle><addtitle>J Dairy Sci</addtitle><date>2006-06-01</date><risdate>2006</risdate><volume>89</volume><issue>6</issue><spage>1926</spage><epage>1937</epage><pages>1926-1937</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>The methods available for measuring organic P and bound Ca in cheese are either cumbersome or involve dilution of the cheese. Dilution of the cheese can lead to erroneous results, particularly in the case of bound Ca. Hence, the objective of this study was to evaluate the feasibility of Fourier transform infrared (FTIR) spectroscopy for direct measurement of organic P and bound Ca in Cheddar cheese. Two hundred sixteen samples of cheese were analyzed for protein-bound organic P, bound Ca using a water-extraction based method, and buffering curves. Additionally, the infrared spectra of the cheeses were collected between 4,000 and 650cm−1, at a resolution of 4cm−1, and 256 scans per sample. The spectral shifts in the infrared region from 1,050 to 900cm−1, in addition to the measured concentrations of organic P, bound Ca, and buffering peak area at pH 5.1, were used to develop calibration models using partial least squares (PLS) regression analysis. The spectral region of 956 to 946cm−1 correlated with the measured concentrations of organic P and the overall PLS model had a correlation (R2) of 0.76 between the predicted and measured concentrations. The spectral region at ∼980cm−1 was correlated with the measured concentrations of bound Ca, and the overall PLS model had a correlation (R2) of 0.70 between the predicted and measured concentrations. A similar spectral region at ∼980cm−1 was also correlated with the measured buffering peak areas and the overall PLS model had a correlation (R2) of 0.64 between the predicted and measured peak areas. A linear regression analysis between the bound Ca and buffering peak area demonstrated that bound Ca was correlated (R2=0.73) with buffering peak area. This study demonstrates that FTIR can be used to measure organic P in cheeses. It also has the potential to be used for measuring bound Ca in undiluted cheeses, and for prediction of the buffering capacity of cheese.</abstract><cop>Savoy, IL</cop><pub>Elsevier Inc</pub><pmid>16702256</pmid><doi>10.3168/jds.S0022-0302(06)72260-3</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of dairy science, 2006-06, Vol.89 (6), p.1926-1937 |
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| subjects | Animal productions Biological and medical sciences buffering buffering capacity Buffers calcium Calcium - analysis Calcium - metabolism Caseins - metabolism Cheddar cheese Cheese - analysis Food industries Fourier transform infrared spectroscopy Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Milk and cheese industries. Ice creams mineral content phosphorus Phosphorus - analysis Phosphorus - metabolism Protein Binding Regression Analysis Spectroscopy, Fourier Transform Infrared Terrestrial animal productions Vertebrates |
| title | Utilization of Fourier Transform Infrared Spectroscopy for Measurement of Organic Phosphorus and Bound Calcium in Cheddar Cheese |
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