Investigating the effect of pH change and ionic strength on the structure and spectrum of proteins and vitamins in whey by fluorescence spectroscopy and three-way data analysis

Whey is a by-product of cheese production in the dairy industry, which is a rich source of minerals such as phosphorus and calcium, vitamins and proteins. The main whey proteins include alpha-lactalbumin, beta-lactoglobulin, bovine serum albumin, and immunoglobulin, vitamins such as vitamin A and riboflavin, which have many biological properties. There have been many studies on the separation and purification of proteins, most of which are protein deposited together. In this study, using the fluorescence spectroscopy method, which has a high sensitivity, the effect of changing two environmental conditions such as pH change and ionic power change by ammonium sulfate salt will be investigated. The results of the application of Chemometrics analytical methods such as PARAFAC can provide us with valuable information about the behavior of proteins and vitamins in whey. The results of similar research show that proteins are generally more sensitive to changes in the environment than vitamins, making it possible to determine the amount of these compounds in the complex tissue of milk.

  • Supervisor: Prof. Jayant B. Udgaonkar
Mixing modelling and chemical reactions using computational fluid dynamics
Investigating the relationship between the two parameters of mercaptan value and density in gas liquid samples using Chemometrics statistical methods