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Methods for detecting and evaluating quality of peanuts suitable for soluble protein processing

A protein, soluble technology, applied in biological testing, testing food, material testing, etc., to reduce the number of analysis steps

Active Publication Date: 2012-12-05
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 solubility of peanut protein by using the "few but fine" peanut quality characteristics.

Method used

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  • Methods for detecting and evaluating quality of peanuts suitable for soluble protein processing
  • Methods for detecting and evaluating quality of peanuts suitable for soluble protein processing
  • Methods for detecting and evaluating quality of peanuts suitable for soluble protein processing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1. Establishment of a peanut quality measurement model suitable for soluble protein processing

[0030] (1) Determination of peanut quality

[0031] Take the peanut samples harvested in 2011 as the standard, 64 samples (in line with the normal distribution of peanut populations, as shown in Table 1);

[0032] Table 1 64 peanut varieties

[0033]

[0034] A total of 44 indicators of sensory quality, physicochemical and nutritional quality and processing quality indicators of each variety were determined; among them, each indicator and its measurement methods and standards are as follows:

[0035] Physical traits of flowers: Fruit shape: When the fruit shape of the peanut sample is hockey stick, the fruit shape score is 1; when the fruit shape of the peanut sample is hump-shaped, the fruit shape score is 2; when the fruit shape of the peanut sample is beaded When the fruit shape of the peanut sample is normal, the fruit shape score is 4; when the fruit shape ...

Embodiment 2

[0098] Example 2. Determination of the solubility of peanut samples

[0099] The remaining 21 peanut varieties in Example 1 were subjected to protein solubility assays.

[0100] Outlier analysis found that Zhongnong 108 was an outlier in solubility, and it was deleted. The crude fat content, total protein content, total sugar content, cystine content, and arginine content of the remaining 20 varieties were analyzed. , Conarabinin I content, the subunit with a molecular weight of 37.5kDa accounted for the mass percentage of the protein, the subunit with a molecular weight of 23.5kDa accounted for the protein mass percentage, the subunit with a molecular weight of 15.5kDa accounted for the protein mass percentage Substitute 11 indicators such as content, protein extraction rate and kernel yield into formula (1) to calculate the solubility of 20 varieties; the comparison between the model predicted value of the peanut gelatinity and the chemically measured value is shown in Table...

Embodiment 3

[0103] Example 3. Establishment of peanut quality evaluation method suitable for soluble protein processing

[0104] Using K-means cluster analysis method, the comprehensive solubility value of peanut protein is classified into three categories, the cluster center of each category is determined, and the gelatinity is divided into three grades. The 64 peanut varieties were classified as shown in Table 12.

[0105] Table 12 Classification of 64 peanut varieties

[0106]

[0107]

[0108] According to the regression coefficient of each index in formula (1), the weight of each index is determined, and 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 regarded as the score of grade I. ,And so on.

[0109] Table 13 Weights of indicators in formula (1)

[0110]

[0111] K-means cluster analysis was performed on 11 qualities of 64 peanut varieties, and each ...

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Abstract

The invention discloses method for detecting and evaluating quality of peanuts suitable for soluble protein processing. A method for detecting the quality of the peanuts suitable for the soluble protein processing comprises the following steps of: detecting the following indexes of a peanut sample, such as crude fat content, total protein content, total sugar content, cystine content, arginine content, content of conarrachin I, mass percentage content of a subunit with molecular weight of 37.5kDa based on total protein, the mass percentage content of the subunit with the molecular weight of 23.5kDa based on the total protein, the mass percentage content of the subunit with the molecular weight of 15.5kDa based on the total protein, a protein extraction ratio and a kernel ratio; and substituting measured values into a formula (1) so as to obtain dissolubility of the peanut sample. The invention also provides a method for evaluating the quality of the peanuts suitable for the soluble protein processing, namely, detecting the dissolubility of the peanut sample to be detected according to the method, and classifying the peanut sample to be detected according to standards of the following 1) to 3): 1) if a calculated value of the dissolubility is not less than 86, the peanut sample is suitable for the soluble protein processing; 2) if the calculated value of the dissolubility ranges from 68-86, the peanut sample is substantially suitable for the soluble protein processing; and 3) if the calculated value of the dissolubility is not more than 86, the peanut sample is not suitable for the soluble protein processing.

Description

technical field [0001] The invention relates to a peanut quality determination and an evaluation method suitable for processing of soluble protein. Background technique [0002] Peanut (Arachis hypogaea L.) belongs to the leguminous family and originated in the tropical and subtropical regions of South America. It is an important oil protein resource. The protein content of peanuts reaches 25% to 36%. It is widely used in beverage processing and other industries, and can increase beverages. The palatability and nutritional value of the product, the protein with good solubility is very popular. Studies have shown that there are significant differences in the quality of different varieties of peanuts. Therefore, it is an important development direction for the peanut industry to deeply study the quality characteristics of different peanut varieties and screen out peanut varieties with high quality solubility. [0003] There are many qualities of peanuts. How each quality affe...

Claims

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Application Information

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IPC IPC(8): G01N33/02G01N33/68
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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