Near Infrared Spectroscopy for Determination of the Protein Composition of Rice Flour

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著者

    • CHEN Jie Yu
    • Faculty of Bioresource Sciences, Akita Prefectural University
    • MIAO Yelian
    • College of Life Science and Pharmaceutical Engineering, Nanjing University of Technology
    • SATO Satoshi
    • Faculty of Bioresource Sciences, Akita Prefectural University
    • ZHANG Han
    • Faculty of Bioresource Sciences, Akita Prefectural University

抄録

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.

収録刊行物

  • Food science and technology research

    Food science and technology research 14(2), 132-138, 2008-03-01

    公益社団法人 日本食品科学工学会

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被引用文献:  1件中 1-1件 を表示

各種コード

  • NII論文ID(NAID)
    10021184875
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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