أعضاء هيئة التدريس - جامعة بنها
Monitoring of polypeptide content in the solid-state fermentation process of rapeseed meal using NIRS and chemometrics
Journal of Food Process Engineering • 2018
معلومات البحث
المؤلفون
Zheng Xing; Xiaoshan Hou; Yingxiu Tang; Ronghai He; Benjamin K. Mintah; Mokhtar Dabbour; Haile Ma
الكلمات المفتاحية
Not Available
المجلة العلمية
Journal of Food Process Engineering
الناشر
wiley
المجلد
41
العدد
7
الصفحات
e12853
publication.type
International
رابط البحث
Open Link
المواد المرفقة
Not Available
الملخص
This study combined Fourier transform-near infrared (NIR) spectroscopy and chemometrics, to
monitor changes in peptide content during the solid-state fermentation of rapeseed meal. A NIR
calibration model was established by performing spectral scanning on 81 samples and using
interval partial least squares. The results showed that coefficient of determination (R2) and root
mean square error of cross-validation could achieve 0.9441 and 0.654 g/L for polypeptide content.
Furthermore, the predicted and experimental values of the two parameters in an external
validation set showed similar changes throughout the fermentation.
monitor changes in peptide content during the solid-state fermentation of rapeseed meal. A NIR
calibration model was established by performing spectral scanning on 81 samples and using
interval partial least squares. The results showed that coefficient of determination (R2) and root
mean square error of cross-validation could achieve 0.9441 and 0.654 g/L for polypeptide content.
Furthermore, the predicted and experimental values of the two parameters in an external
validation set showed similar changes throughout the fermentation.