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Peanut quality determination and evaluation methods suitable for gel type protein processing

A technology for peanut quality and protein, applied in the direction of measuring devices, color/spectral characteristic measurement, instruments, etc., to achieve the effect of saving cost, saving test cost and reducing analysis steps

Active Publication Date: 2012-10-24
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it has not been reported how to reflect the gelatinity of peanut protein by using the "few but fine" peanut quality characteristics.

Method used

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  • Peanut quality determination and evaluation methods suitable for gel type protein processing
  • Peanut quality determination and evaluation methods suitable for gel type protein processing
  • Peanut quality determination and evaluation methods suitable for gel type protein processing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1. Establishment of a peanut quality measurement model suitable for gel-type protein processing

[0026] (1) Determination of peanut quality

[0027] The peanut samples harvested in 2011 were taken as standard products, 61 samples (in line with the normal distribution law of the peanut population, as shown in Table 1);

[0028] Table 161 Peanut Varieties

[0029]

[0030]

[0031] A total of 45 indicators were measured for the sensory quality, physical and chemical and nutritional quality and processing quality indicators of each variety; among them, each indicator and its measurement methods and standards are as follows:

[0032] Peanut physical characteristics: fruit shape: when the fruit shape of the peanut sample is hockey stick shape, the fruit shape score is 1; when the peanut sample fruit shape is hump shape, the fruit shape score is 2; when the peanut sample fruit shape is beaded When the fruit shape of the peanut sample is normal, the fruit shap...

Embodiment 2

[0088] Embodiment 2, the mensuration of peanut sample gel property

[0089] The remaining 20 peanut varieties in Example 1 were subjected to protein gelation determination.

[0090] The fruit shape score, protein content, crude fiber content, glycine content, cystine content, arginine content, leucine content, conanut globulin I content, arachidulin / conanut globulin content of the 20 peanut varieties Substituting 10 indicators such as protein and subunit with a molecular weight of 23.5kDa into the protein mass percentage content into the formula (1), the gel properties of 20 varieties were calculated, and the gel properties of 20 peanut samples were obtained. The peanut gel properties The comparison between the model predicted value and the chemical measured value is shown in Table 11; and the regression analysis was performed on the model calculation result and the measured gel property, and the correlation coefficient between the two was 0.937.

[0091] Table 11 Comparison ...

Embodiment 3

[0096] Example 3. Establishment of a peanut quality evaluation method suitable for gel-type protein processing

[0097] Using the method of K-means clustering analysis, the comprehensive value of gelatinity of peanut protein is classified into three categories, and the cluster center of each category is determined, and the gelatinity is divided into three grades, then the measured The 61 peanut varieties obtained were classified, as shown in Table 13.

[0098] Table 1361 Classification of Peanut Varieties

[0099]

[0100]

[0101] According to the regression coefficient of each index in the formula (1), the weight of each index is determined, and the K-means cluster analysis and the actual situation are used to divide each evaluation index into grade I, grade II and grade III, and the weight value of each index is taken as the score of grade I ,And so on.

[0102] Table 14 Weight of each indicator in formula (1)

[0103]

[0104]The 10 quality indicators of peanut...

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Abstract

The invention discloses peanut quality determination and evaluation methods suitable for gel type protein processing. The determination method comprises the following steps of: determining fruit shape score, total protein content, coarse fiber content, glycine content, cysteine content, leucine content, arginine content, arachin content, conarrachin content, conarrachin I content and mass percentage content of subunit with molecular weight of 23.5 kDa in the total protein of a peanut sample to be determined; and substituting all the determined values into a formula (1) to obtain the gelling property of the peanut sample to be determined. The invention provides a peanut quality evaluation method suitable for gel type protein processing, wherein the gelling property of the peanut protein is subjected to K-means cluster analysis by using SPSS (Statistical Package for the Social Sciences) software, is sequentially arranged according to size and is divided into three categories, i.e., suitable, basically suitable and unsuitable categories. A peanut quality determination model suitable for the gel type protein is established, the size of the gelling property can be determined through quality characteristics of several peanuts; and the determination of indexes such as amino acid in the model is predicted by using a near infrared analyzer to guarantee convenience and quickness.

Description

technical field [0001] The invention relates to a peanut quality measurement and evaluation method suitable for gel-type protein processing. Background technique [0002] Peanuts (Arachis hypogaea L.) belong to the leguminous family and originated in the tropical and subtropical regions of South America. The palatability and nutritional value of meat products such as sausages, and proteins with good gelling properties are popular. Studies have shown that there are significant differences in the quality of different varieties of peanuts. Therefore, it is an important development direction of the peanut industry to study the quality characteristics of different peanut varieties and to screen out peanut varieties with high-quality gelatinity. [0003] There are many qualities of peanuts, how each quality affects the gelatinity of peanut protein is one of the problems that need to be solved urgently. Supervised principal component regression analysis is widely used in modern a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/00G01N21/35G01N21/3563G01N21/359
Inventor 王强刘红芝刘丽王丽
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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