Chemometric Formulas Based on Physical Properties of Single-cooked Milled Rice Grains for Determination of Amylose and Protein Contents
Chemometric Formulas Based on Physical Properties of Single-cooked Milled Rice Grains for Determination of Amylose and Protein Contents
复制标题
基于单熟精米物理性质测定直链淀粉和蛋白质含量的化学计量公式
DOI：
10.1111/j.1365-2621.2002.tb10662.x
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发表时间：
2002
影响因子：
3.9
通讯作者：
K. Ohtsubo
中科院分区：
文献类型：
--
作者：
H. Okadome;H. Toyoshima;N. Shimizu;T. Akinaga;K. Ohtsubo
以一次精米的表面和整体物理性质为预测变量，建立了预测直链淀粉和蛋白质含量的化学计量学公式。对于未知样品（AC：0 ~ 30%），校正的准确度最高（决定系数R2 = 0.95 2，校正标准误SEC = 1.77），预测的标准误SEP = 2.0 7。7个预测因子的公式在AC的较窄范围（15 ~ 20%）内有效地提高了非蜡质样品的预测精度（SEP = 1.32）。该公式的校正和预测精度（R2 = 0.449和0.470）均高于传统的3粒法（R2 = 0.168和0.12 4）。用单粒谷物的物理测量代替化学分析，可以准确地测定AC。谷物中的直链淀粉和蛋白质含量是衡量谷物品质的重要指标。本研究建立了以小麦籽粒物理特性为基础的化学计量学模型，分离，定量测定直链淀粉和蛋白质的含量。这些结果表明，用颗粒物理测量法可以精确测定直链淀粉的含量。
Chemometric formulas for predicting amylose content (AC) and protein content (PC) were developed based on the surface and overall physical properties of single-cooked milled rice grains as predictive variables. The formula with 8 predictors for AC determination exhibited the highest accuracy (coefficient of determination: R 2 = 0.952, standard error of calibration: SEC = 1.77) for calibration and the lowest standard error of prediction (SEP = 2.07) for unknown samples (AC: 0 to 30%). The formula with 7 predictors was effective in enhancing the prediction accuracy (SEP = 1.32) among non-waxy samples in a narrow range of AC (15 to 20%). The formula with 8 predictors for PC determination showed a higher accuracy (R 2 = 0.449 and 0.470) for both calibration and prediction than that of a conventional 3-grain method (R 2 = 0.168 and 0.124). It was possible to accurately determine AC using physical measurement of single grains instead of chemical analysis. Les teneurs en amylose et en proteines des grains de riz sont des indicateurs importants de leur qualite. Le but de cette etude est d'etablir des modeles chimiometriques bases sur les proprietes physiques de grains de riz broyes, cuits separement, pour determiner quantitativement les teneurs en amylose et en proteines. Les resultats montrent qu'il est possible de determiner precisement la teneur en amylose par des mesures physiques des grains de riz.