| Budget Amount *help |
¥2,000,000 (Direct Cost: ¥2,000,000)
Fiscal Year 1991: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 1990: ¥1,400,000 (Direct Cost: ¥1,400,000)
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| Research Abstract |
Effects of food constituents, temperature and pH on near infrared spectroscopy for protein in aqueous solution in a transmittance mode were investigated. Bovine serum albumin was used as the model protein. Clear absorptions of the second derivative spectrum, which were due to protein, were observed at 1692, 1738, 1856, 2056, 2170 and 2286 nm. of these absorptions, the absorption at 2170 nm was not significantly influenced in terms of wavelength and absorption intensity even when salt, sugar, amino acid, oil and detergent were present, and even when pH and temperature were changed. These results suggest that a choice of the wavelength 2170 nm is required to determine protein content with a highly accuracy. Next, in order to establish a calibration for protein content in oil/water emulsions, effect of oil content on the determination of protein content was investigated. An amended equation was derived using optical intensities both at 2170 nm(protein)and 2306 nm(oil), and a highly accurate determination of protein(0-10%)was obtained over a wide range of oil content(1-15%). These results suggest that NIR measurements by transmittance mode are effective for the determination of protein content in milk.
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