Advanced Analytical Techniques in Dairy Chemistry

ISBN-13: 9781071619421 / Angielski / Miękka / 2022 / 270 str.

Kamal Gandhi; Neelima Sharma; Priyae Brath Gautam

Opis

This book comprehensively covers in an easy-to-understand language, the principles and working of advanced analytical techniques used in Dairy Chemistry research. It begins with the basic laboratory techniques and progresses towards techniques like spectroscopy, membrane processes, western blotting etc. It provides step-by-step protocols and troubleshooting guides for easy reproduction. These one-of-a-kind protocols book is specifically designed for techniques used in Dairy Science research. It discusses all the necessary steps in different techniques, starting from sample preparations, standardizations and safety measures. It discusses the different techniques in assessing the quality of milk and milk products especially concerning to adulteration. It also includes the techniques used in assessing the active components in functional foods. The book is meant for students and researchers working in the field of Dairy and Food science. It is also useful for experts in the Dairy Industry.  

Spis treści

1. Basic Laboratory Skills

1.1

Laboratory safety

1.2

Use of Balances

1.3

pH measurement

1.3.1 

Working of pH meter

1.4

Chemical titrations

1.5

Errors in measurement

1.6

Calibration of equipment

1.7

Standardization of the reagents

1.8

UV-Visible spectroscopy

1.9

Buffer Solutions

1.9.1 

Mechanism of action of buffers

1.9.2 

Blood as a buffer

1.9.3 

Milk as a buffer

1.9.4 

Henderson Hassel Balch equation

1.10

Sample preparation 

1.10.1

Solid phase extraction

1.10.2

Mechanism of SPE

1.10.3

Chemistry of analyte for SPE

1.10.3

Reproducibility and sensitivity in solid phase extraction

1.10.4

SPE recovery problems

1.10.5

Troubleshooting in SPE

1.10.6

Method development in SPE

1.10.7

Primary sample preparation techniques

1.10.8

Liquid/liquid extraction Microextraction techniques

2.

Chromatography

2.1   

Basic Chromatographic Theory

2.2

Classification of Chromatography

2.2.1

Paper Chromatography

2.2.2

Thin Layer Chromatography

2.2.3

Column Chromatography

2.2.4

Adsorption Chromatography

2.2.5 

Size Exclusion Chromatography (SEC)

2.2.6

Ion Exchange Chromatography

2.2.7

Affinity Chromatography

2.2.7.1

Introduction

2.2.7.2

Types of ligands

2.2.7.3 

Materials of affinity chromatography

2.2.7.4

Various matrices used in affinity chromatography

2.2.7.5

Immobilization of affinity ligands

2.2.7.5.1

Covalent immobilization

2.2.7.5.2

Adsorbtion

2.2.7.6

Modes of chromatography

2.2.7.6.1

Lectin affinity chromatography

2.2.7.6. 2

Immunoaffinity chromatography

2.2.7.6.3

Metal Chelate chromatography

2.2.7.6.4

Psuedo affinity chromatography

2.2.8

Gas Chromatography

2.2.8.1

GC columns

2.2.8.2

Troubleshooting of GC

2.2.8.3

Sampling techniques in GC

2.2.8.4

Selection of columns

2.2.8.5

Method development

2.2.8.6

GC parameters

2.2.8.7

GC temperature programming

2.2.8.8

Headspace GC

2.2.8.9

Detectors used in GC

2.2.8.10

Quality of Gas meant for GC

2.2.8.11

Split/Splitless injection for GC

2.2.8.12

Temperature programming in GC

2.2.8.13

Selection of GC column

2.2.8.14

Troubleshooting column and detector issue

2.2.8.15

Derivatization in GC

2.2.8.16

Fast separations in capillary GC

2.2.8.17

Selection of carrier gas

2.2.9

High-Performance Liquid Chromatography

2.2.9.1

HPLC method development

2.2.9.2

Column Chemistry

2.2.9.3

HPLC band broadening

2.2.9.4

Things to avoid in HPLC

2.2.9.5

Essential protocols of HPLC

2.2.9.6

Choice of buffers for HPLC separations

2.2.9.7

Setting of parameters for HPLC separations

2.2.9.8

Dimensions of HPLC columns

2.2.9.9

Criteria for the selection of column

2.2.9.10

Overloading of HPLC column

2.2.9. 11

Maintenance of HPLC column

2.2.9.12

Cleaning and regeneration of columns

2.2.9.13

Importance of pH for HPLC buffers

2.2.9.14

Parameters  of HPLC

2.2.9.15

Variation in Retention time in HPLC

2.2.9.16

Fast HPLC

2.2.9.17

Gradient HPLC

2.2.9.18

Selection of stationary phase in columns

2.2.9.19

Preparative HPLC

2.2.9.20

HPLC detectors

2.2.9.21

Troubleshooting of HPLC

2.2.9.22

Choice of mobile phase

2.2.9.23

Eddy diffusion

2.2.9.24

Pumps used in HPLC

2.2.9.25

Auto samplers

2.2.9.26

Applications in Dairy and Food Science

3

Centrifugation

3.1

Principle

3.2

History of Centrifuge

3.3

Types of Centrifuge

3.4

Types of Rotor

3.5

Small micro centrifuge

3.6

Desktop centrifuge

3.7

High speed centrifuge

3.8

Ultracentrifuge

3.9

Preparative centrifugation

3.9.1

Differential centrifugation

3.9.2

Density gradient centrifuge

3.9.2.1

Rate zonal centrifugation

3.9.2.2

Isopycnic centrifugation

3.10

Operations of centrifuge

3.11

Applications in Dairy and Food science

4

Electrophoresis

4.1

Introduction - Principle, Components and gel media

4.2

Sample Preparation and Buffer Systems

4.3

Types of Gel Electrophoresis commonly used for milk protein separation

4.3.1

Native PAGE

4.3.2

Urea PAGE

4.3.3

Sodium Dodecyl Sulphate- Ployacrylamide Gel Electrophoresis

4.3.4

Tricine PAGE

4.3.5

Isoelectric Focussing (IEF)

4.3.6

Two- Dimensional Gel Electrophoresis (2D-GE)

4.4

Visualisation and detection

4.5

Chemistry of milk proteins under electrophoresis

4.6

Applications in Dairy and Food Science

5

Western Blotting

5.1

Introduction - Principle and Components

5.2

Development and evolution for milk protein separation

5.3

Visualisation and detection

5.4

Chemistry of milk proteins under western blotting

5.5

Applications in Dairy and Food Science

6

Membrane Processes

6.1  

Basic Principle

6.2 

Microfiltration

6.3 

Ultrafiltration

6.4 

Reverse osmosis

6.5 

Gas separation/Permeation

6.6 

Pervaporation

6.7 

Dialysis

6.8 

Electrodialysis

6.9 

Liquid membrane

6.10 

Membrane application in Dairy and Food Science

7

Potentiometry

7.1

Principle

7.2

Potentiometric Electrodes

7.2.1

Metallic Electrodes

7.2.2

Membrane Electrodes

7.3

pH Meter and measurement of pH

7.4

Buffer Solutions

7.5

Applications in Dairy and Food science

8

Spectroscopy

8.1 

Principle

8.2 

Absorbance and concentration: Beer’s Law

8.3 

Deviations from Beer’s law

8.4 

Design of a spectrophotometer

8.5  

Factors Affecting the absorption spectra of chromophores

8.6 

Components of UV-VIS Spectrophotometer

8.7

Fluorescence Spectroscopy

8.8

Applications in Dairy and Food science

9.

Infrared spectroscopy

9.1

Principles of IR spectroscopy

9.2

Design of IR spectrophotometer

9.3

Dispersive instruments

9.4

Fourier Transform instruments

9.5

Anatomy of an IR spectrum

9.6

Spectra comparison of Alkanes, Alkynes and Alkenes

9.7

Factors affecting IR frequency

9.8

Applications in Dairy and Food science

10.

Mass Spectrometry

10.1

Interpretation of Mass spectrometry

10.1.1

Base Peak vs. Molecular Ion vs. M+1 peak

10.1.2

Identifying Base vs. Molecular vs. M+1 peak

10.1.3

Heterolytic vs. Homolytic Fragmentation

10.1.4

Approximating molecular formula

10.2 

LCMS

10.2.1

Introduction

10.2.2

Atmospheric pressure chemical ionization

10.2.3 

Atmospheric pressure photo ionization

10.2.4 

Electrospray ionization

10.2.5 

Vacuum pump maintenance

10.2.6 

Flow rates and flow splitting

10.2.7

Trouble shooting LCMS

10.2.8

Optimization of LCMS methods

10.3 

GCMS

10.3.1

GC considerations

10.3.2

Ion trap analyzers

10.3.3

Quadrupole mass analyzers

10.3.4

Time of flight mass analyzers

10.3.5

GC-MS interfaces

10.3.6

GC-MS ionization

10.3.7

GC MS leak detection

10.3.8

Interpretation of GC spectra

10.3.9

Applications in Dairy and Food science

11

Atomic Absorbtion Spectroscopy

11.1

Introduction

11.2

Basic principles of AAS

11.3

Analysis techniques

11.4

Flame AAS

11.5

Graphite Furnance AAS

11.6

Hydride generation AAS

11.7

Drift correction

11.8

Background correction

11.9

Applications in Dairy and Food science

12

Nuclear Magnetic Resonance

12.1

Basic principle

12.2

Fundamentals of NMR Spectroscopy

12.3

Anatomy of a NMR Spectrum

12.4

Predicting Number of Peaks -CH2 Equivalence

12.5

Predicting Chemical Shifts

12.6

Integration Values

12.7

Splitting Patterns

12.8

Prediction o NMR spectra

12.9

Application of NMR spectroscopy in Food Industry

12.10

Application of NMR spectroscopy in Dairy Industry

12.11

Pros and Cons of NMR technique

12.12

Applications in Dairy and Food science

O autorze

Dr. Kamal Gandhi is a scientist in the Department of Dairy Chemistry, at the ICAR- National Dairy Research Institute, Karnal, India. He received his Ph.D. in Dairy Chemistry from National Dairy Research Institute University in 2014. He has working experience of one and half years in Gujarat Cooperative Milk Marketing Federation (GCMMF), Amul. His area of Expertise includes milk and milk products adulteration detection, functional foods and milk lipids. He has published over 30 research publications in national and international journals. He is a life member of the Indian Science Congress Association, Association of Food Scientists and Technologists, India (AFSTI), and the Indian Dairy Association (IDA).

 Dr. Rajan Sharma is a Principal Scientist at the Department of Dairy Chemistry, ICAR- National Dairy Research Institute, Karnal, India. He has around 21 years of experience in the area of milk quality and analytical Dairy Chemistry. He has been associated with the Food Safety and Standards Authority of India (FSSAI) since 2009, as member of scientific panel on milk and milk products, as well as, methods of sampling and analysis. He is also working with the National Accreditation Board for Testing and Calibration Laboratories (NABL) as empanelled assessor since 2003. Many of the rapid methods developed by his group for assessment of quality of milk have been commercialized to Dairy Industries. He is a recipient of the NRDC Meritorious Invention Award – 2013 and has been conferred Fellowship of the National Academy of Agricultural Sciences (2018) and National Academy of Dairy Science (2014).

 Dr. Bimlesh Mann is a Principal Scientist in Dairy Chemistry Division in ICAR-National Dairy Research Institute, Karnal, India. Her research over the last 28 years has been focused on the chemistry of milk and milk products with an emphasis on bioactive milk proteins and peptides, functional dairy foods and Nano encapsulation of bioactive components for dairy foods. Apart from this, she is also involved in research related to quality assurance of dairy products. She is the recipient of a Best Teacher Award from the Indian Council of Agricultural Research.

 Dr. Vanita Pandey is a Scientist at the Indian Institute of wheat and barley Research, Karnal. She is a Gold Medalist for her PhD research work. Her area of expertise includes plant biochemistry, molecular biology, plant tissue culture, enhancement of nutritional and processing quality of wheat. 

 Dr. Neelima Sharma is a postdoctoral research scholar at National Referral Center for milk quality and safety-chemical section at the National Dairy Research Institute Karnal, Haryana, India. She received her Ph.D. degree in Dairy Chemistry from National Dairy Research Institute University in 2013. Her specialization is in milk proteins and peptides. 

 Priyae Brath Gautam is currently pursuing his PhD in Dairy Chemistry at the National Dairy Research Institute, Karnal. He was the Deputy Manager (Quality Assurance) of the Punjab State Co-operative Milk Producers' Federation Limited for 2 years. 

Blurb

This book compiles the advanced analytical techniques used in Dairy Chemistry research. It begins with the basic laboratory techniques and progresses towards techniques like spectroscopy, membrane processes, Western blotting etc. It provides step-by-step protocols for easy reproduction. It also provides troubleshooting guides. This one-of-a-kind protocols book is specifically designed for techniques used in Dairy Science research. It discusses all the necessary steps in different techniques, starting from sample preparations, standardizations and safety measures. It discusses the different techniques in assessing the quality of milk and milk products especially concerning to adulteration. It also includes the techniques used in assessing the active components in functional foods.

 The book is meant for students and researchers working in the field of Dairy and Food science. It is also useful for experts in the Dairy Industry.