Detection of Vegetable Proteins from Soy,Pea and Wheat Isolates in Milk Powder by near Infrared Spectroscopy

Abstract

This work aimed to prove the feasibility of using near infrared (NIR) spectroscopy to detect vegetable proteins (soy, pea and wheat isolates) in milk powder. One hundred and fifty-five samples of genuine and adulterated milk powder (NIZO, Ede, The Netherlands) were analysed by NIR spectroscopy using an InfraAlyzer 500 (Bran+Luebbe). NIR spectra were collected at room temperature, and data were processed by Sesame Software (Bran+Luebbe) to select the most significant wavelengths. Calibrations were made on all samples in the range 0–5% of added vegetable proteins. Separate prediction and validation sets were prepared using samples not included in the calibration set. The best results were obtained by applying multiple linear regression (MLR) to the first derivative of absorbance values at five wavelengths. NIR spectroscopy proved a very effective tool for detecting the presence of vegetable proteins in milk powder on the basis of standard error of calibration (SEC), standard error of prediction (SEP) and standard error of validation (SEV) values found in this study. The calibration carve was characterised by a regression coefficient (R²) equal to 0.993 with a SEC of 0.20, a SEP of 0.23 and a SEV of 0.21.

Keywords

adulteration vegetable proteins milk powder NIR spectroscopy

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