Determination of protein and gluten quality-related parameters of wheat l our using near-infrared rel ectance spectroscopy (NIRS)
Küçük Resim Yok
Tarih
2011
Yazarlar
Dergi Başlığı
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Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Buğday ve un işleme teknolojisinde kalite/kontrol için yapılan kimyasal analizler oldukça zaman alıcıdır. Klasik metotlara alternatif bir teknoloji olan yakın kızılötesi (NIR) spektroskopisi sonuçların birkaç saniyede elde edilmesini sağlar. Bu çalışmada, Türkiye’nin farklı bölgelerinden bir araya getirilen 120 çeşit buğday öğütüldü ve unlarda protein, yaş gluten, kuru gluten ve Zeleny sedimantasyon değerlerinin kalibrasyon modellerini geliştirmek için NIR spektrosko- pisi kullanıldı. Bunun için, monokromatör NIRSystem 6500 ile taranarak unların 1100 nm ile 2500 nm aralığındaki spektraları elde edildi. Unların log 1/R’deki spektral verisi ile log 1/R’nin 1. ve 2. türevlerine Çoklu Lineer Regresyon (MLR) ve Kısmi En az Kareler (PLS) uygulandı. Protein, yaş gluten, kuru gluten ve Zeleny sedimantasyon parametreleri için korelasyonları sırasıyla r 0.985, 0.976, 0.953 ve 0.924 olan sonuçlar geliştirildi.
Wet chemistry analyses done for quality control purposes in wheat and l our processing are time-consuming. Near-infrared spectroscopy (NIRS) as an alternative technology to conventional methods allows us to obtain results in a few seconds. In this study, NIRS was used in the development of calibration models for protein, wet and dry gluten contents and Zeleny sedimentation of l ours from the grinding of 120 varieties of bread wheat collected from dif erent regions of Turkey. Therefore, spectra in the range of 1100 to 2500 nm of the l ours were acquired by scanning with the NIRSystems 6500 monochromator. Multiple linear regression (MLR) and partial least squares (PLS) regression were applied to the spectral data in log 1/R, and i rst derivative and second derivative of log 1/R formats. Reasonable results were obtained for protein, wet and dry gluten contents, and Zeleny sedimentation with r 0.985, 0.976, 0.953, and 0.924, respectively.
Wet chemistry analyses done for quality control purposes in wheat and l our processing are time-consuming. Near-infrared spectroscopy (NIRS) as an alternative technology to conventional methods allows us to obtain results in a few seconds. In this study, NIRS was used in the development of calibration models for protein, wet and dry gluten contents and Zeleny sedimentation of l ours from the grinding of 120 varieties of bread wheat collected from dif erent regions of Turkey. Therefore, spectra in the range of 1100 to 2500 nm of the l ours were acquired by scanning with the NIRSystems 6500 monochromator. Multiple linear regression (MLR) and partial least squares (PLS) regression were applied to the spectral data in log 1/R, and i rst derivative and second derivative of log 1/R formats. Reasonable results were obtained for protein, wet and dry gluten contents, and Zeleny sedimentation with r 0.985, 0.976, 0.953, and 0.924, respectively.
Açıklama
Anahtar Kelimeler
Orman Mühendisliği
Kaynak
Turkish Journal of Agriculture and Forestry
WoS Q Değeri
Scopus Q Değeri
Cilt
35
Sayı
2
