Near Infrared Spectroscopy for Determination of the Protein Composition of Rice Flour
スポンサーリンク
概要
- 論文の詳細を見る
Protein content and protein composition are considered very important factors in influencing the cooking and processing characteristics of rice. In the present study, the possibility of using near infrared reflectance spectroscopy (NIRS) to measure the protein composition (prolamin, globulin and glutelin) of rice flour was examined. The NIR spectra (1100-2500 nm) of a total of 119 rice flour samples with different protein compositions and particle sizes were acquired with a NIR spectrometer. Prediction accuracy of protein content was subsequently examined, revealing a similar accuracy (standard error of prediction (SEP) of 0.22%) to previous studies. NIR calibration models for determining protein composition were also examined using the partial least square (PLS) regression method. The best models were generated using multiplicative scatter correction-pretreated spectra, giving SEP of 0.18%, 0.06% and 0.25% for prolamin, globulin and glutelin, respectively. The findings show that NIR spectroscopy has the potential to serve as a rapid method for predicting the protein composition of rice flour.
- 社団法人 日本食品科学工学会の論文
- 2008-03-01
著者
-
Chen Jie
Laboratory Of Agricultural Systems Engineering
-
Miao Yelian
College Of Life Science And Pharmaceutical Engineering Nanjing University Of Technology
-
Chen Jie
Faculty Of Bioresource Sciences Akita Prefectural University
-
SATO Satoshi
Faculty of Bioresource Sciences, Akita Prefectural University
-
ZHANG Han
Faculty of Bioresource Sciences, Akita Prefectural University
-
Zhang Han
Faculty Of Bioresource Sciences Akita Prefectural University
-
Chen Jie
Faculty Of Bioresource Science Akita Prefectural University
-
Sato Satoshi
Faculty Of Bioresource Sciences Akita Prefectural University
-
Miao Yelian
College Of Food And Light Industrial Engineering Nanjing University Of Technology
関連論文
- Near Infrared Spectroscopy for Determination of the Protein Composition of Rice Flour
- NIR Measurement of Specific Gravity of Potato
- Studies on the Ohmic Thawing of Frozen Surimi
- ECG Data Compression by Using Wavelet Transform (Special Section on ECG Data Compression)
- Inorganic Composition and Thermal Properties of Cocoon Fiber
- Visible and Near Infrared Spectroscopy for Rapid Analysis of the Sugar Composition of Raw Ume Juice
- Hot-Air Drying Model for Udon Noodles
- Nondestructive Firmness Detection in Agricultural Products by Power Spectrum Analysis of the Impact Force
- Determination of Density in Intact Sakurajima Radish by Acoustic Impulse Response
- Studies on the Nondestructive Measurement of Poisson's Ratio of Watermelon(I) : Model Development
- Estimation of the Area of Rice Paddy Field Using Satellite Data : By Multi Level Slice Method and Band Ratio Method
- Analysis of Volatile Compositions of Magnolia biondii Pamp by Steam Distillation and Headspace Solid Phase Micro-extraction
- Amylose Analysis of Rice Flour Using Near-Infrared Spectroscopy with Particle Size Compensation
- 熱処理による繭繊維の微細構造の変化