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Prediction of peanut protein solubility based on the evaluation model established by supervised principal component regression

文献类型：期刊论文

作者Wang, Li1; Liu, Hongzhi2; Liu, Li2; Wang, Qiang2; Li, Shurong1; Li, Qizhai3
刊名FOOD CHEMISTRY
出版日期2017-03-01
卷号218页码:553-560
关键词Prediction Peanut protein solubility Supervised principal component analysis Evaluation model
ISSN号0308-8146
DOI10.1016/j.foodchem.2016.09.091
英文摘要Supervised principal component regression (SPCR) analysis was adopted to establish the evaluation model of peanut protein solubility. Sixty-six peanut varieties were analysed in the present study. Results showed there was intimate correlation between protein solubility and other indexes. At 0.05 level, these 11 indexes, namely crude fat, crude protein, total sugar, cystine, arginine, conarachin I, 37.5 kDa, 23.5 kDa, 15.5 kDa, protein extraction rate, and kernel ratio, were correlated with protein solubility and were extracted to for establishing the SPCR model. At 0.01 level, a simper model was built between the four indexes (crude protein, cystine, conarachin I, and 15.5 kDa) and protein solubility. Verification results showed that the coefficients between theoretical and experimental values were 0.815 (p < 0.05) and 0.699 (p < 0.01), respectively, which indicated both models can forecast the protein solubility effectively. The application of models was more convenient and efficient than traditional determination method. (C) 2016 Elsevier Ltd. All rights reserved.
资助项目Special National Key Research and Development Plan[2016YFD0400205] ; Special National Key Research and Development Plan[2016YFD0400201]
WOS研究方向Chemistry ; Food Science & Technology ; Nutrition & Dietetics
语种英语
WOS记录号WOS:000386409700072
出版者ELSEVIER SCI LTD
源URL[http://ir.amss.ac.cn/handle/2S8OKBNM/23863]  
专题系统科学研究所
通讯作者Wang, Qiang
作者单位1.Beijing Vocat Coll Agr, Dept Food & Biol Engn, Beijing 102442, Peoples R China
2.Chinese Acad Agr Sci, Inst Food Sci & Technol, Comprehens Key Lab Agr Prod Proc & Qual Control, Minist Agr, Beijing 100193, Peoples R China
3.Chinese Acad Sci, Acad Math & Syst Sci, Beijing 100190, Peoples R China
推荐引用方式
GB/T 7714		 Wang, Li,Liu, Hongzhi,Liu, Li,et al. Prediction of peanut protein solubility based on the evaluation model established by supervised principal component regression[J]. FOOD CHEMISTRY,2017,218:553-560.
APA Wang, Li,Liu, Hongzhi,Liu, Li,Wang, Qiang,Li, Shurong,&Li, Qizhai.(2017).Prediction of peanut protein solubility based on the evaluation model established by supervised principal component regression.FOOD CHEMISTRY,218,553-560.
MLA Wang, Li,et al."Prediction of peanut protein solubility based on the evaluation model established by supervised principal component regression".FOOD CHEMISTRY 218(2017):553-560.

入库方式： OAI收割

来源：数学与系统科学研究院

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