Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making
Proteomics and metabolomics are analytic tools used in combination with bioinformatics to study proteins and metabolites which contribute to describing complex biological systems. The growing interest in research concerning the resolution of these systems has stimulated the development of sophistica...
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doaj-38b71cefd41e443d93f02376cef76b102021-08-26T14:07:20ZengMDPI AGMolecules1420-30492021-08-01264839483910.3390/molecules26164839Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-MakingStefania Barzaghi0Lucia Monti1Laura Marinoni2Tiziana M. P. Cattaneo3Research Centre for Animal Production and Aquaculture, Council for Agricultural Research and Economics, Via A. Lombardo, 11, 26900 Lodi, ItalyResearch Centre for Animal Production and Aquaculture, Council for Agricultural Research and Economics, Via A. Lombardo, 11, 26900 Lodi, ItalyResearch Centre for Engineering and Agro-Food Processing, Council for Agricultural Research and Economics, Via G. Venezian, 26, 20133 Milano, ItalyResearch Centre for Engineering and Agro-Food Processing, Council for Agricultural Research and Economics, Via G. Venezian, 26, 20133 Milano, ItalyProteomics and metabolomics are analytic tools used in combination with bioinformatics to study proteins and metabolites which contribute to describing complex biological systems. The growing interest in research concerning the resolution of these systems has stimulated the development of sophisticated procedures and new applications. This paper introduces the evolution of statistical techniques for the treatment of data, suggesting the possibility to successfully characterize the milk-whey syneresis process by applying two-dimensional correlation analysis (2DCOR) to a series of CE electropherograms referring to milk-whey samples collected during cheese manufacturing. Two cheese-making processes to produce hard cheese (Grana type) and fresh cheese (Crescenza) were taken as models. The applied chemometric tools were shown to be useful for the treatment of data acquired in a systematically perturbed chemical system as a function of time.https://www.mdpi.com/1420-3049/26/16/4839two-dimensional correlation analysiscapillary electrophoresisproteomicsmilk-whey |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Stefania Barzaghi Lucia Monti Laura Marinoni Tiziana M. P. Cattaneo |
spellingShingle |
Stefania Barzaghi Lucia Monti Laura Marinoni Tiziana M. P. Cattaneo Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making Molecules two-dimensional correlation analysis capillary electrophoresis proteomics milk-whey |
author_facet |
Stefania Barzaghi Lucia Monti Laura Marinoni Tiziana M. P. Cattaneo |
author_sort |
Stefania Barzaghi |
title |
Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making |
title_short |
Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making |
title_full |
Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making |
title_fullStr |
Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making |
title_full_unstemmed |
Chemometrics for the Identification of Nitrogen and Acid Compounds in Milk-Whey as By-Products from Crescenza and Grana Padano Type Cheese-Making |
title_sort |
chemometrics for the identification of nitrogen and acid compounds in milk-whey as by-products from crescenza and grana padano type cheese-making |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2021-08-01 |
description |
Proteomics and metabolomics are analytic tools used in combination with bioinformatics to study proteins and metabolites which contribute to describing complex biological systems. The growing interest in research concerning the resolution of these systems has stimulated the development of sophisticated procedures and new applications. This paper introduces the evolution of statistical techniques for the treatment of data, suggesting the possibility to successfully characterize the milk-whey syneresis process by applying two-dimensional correlation analysis (2DCOR) to a series of CE electropherograms referring to milk-whey samples collected during cheese manufacturing. Two cheese-making processes to produce hard cheese (Grana type) and fresh cheese (Crescenza) were taken as models. The applied chemometric tools were shown to be useful for the treatment of data acquired in a systematically perturbed chemical system as a function of time. |
topic |
two-dimensional correlation analysis capillary electrophoresis proteomics milk-whey |
url |
https://www.mdpi.com/1420-3049/26/16/4839 |
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