Wheat flour protein and wet gluten content fast detection method

A detection method, wheat flour technology, applied in measuring devices, material analysis through optical means, instruments, etc., can solve the problems of energy consumption, reagents, complicated operation, etc., and achieve energy saving, simple operation, and high accuracy.

Inactive Publication Date: 2018-05-04
SOUTHWEST UNIVERSITY
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Problems solved by technology

Common protein content determination methods, such as Kjeldahl method, biuret method, Folin-phenol method, etc., are more complicated to operate, consume energy and reagents, and release toxic gases when the sample is digested
The commonly used methods for measuring wet gluten content are hand washing method or gluten meter method, which require certain operating skills or special equipment

Method used

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  • Wheat flour protein and wet gluten content fast detection method
  • Wheat flour protein and wet gluten content fast detection method
  • Wheat flour protein and wet gluten content fast detection method

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Embodiment

[0023] A rapid detection method for protein and wet gluten content of wheat flour is carried out according to the following steps:

[0024] (1) Sample collection, chemical reference value determination and spectrum acquisition

[0025] Collect 96 samples of wheat flour from different origins and varieties, according to the national standard "Kjeldahl method for determination of nitrogen content and calculation of crude protein content in grains and beans" (GB / T 5511-2008) and "Part 2 of gluten content in wheat and wheat flour : The method specified in "Measurement of Wet Gluten by Instrument Method" (GB / T 5506.2-2008), respectively determine the protein and wet gluten content of samples. The near-infrared spectra of the samples were measured with a Bruker MPA near-infrared spectrometer (Bruker, Germany). After the wheat flour sample was equilibrated at room temperature, it was put into a quartz sample cup, and the sample cup was used to scan in a rotating manner. The scanning...

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Abstract

The invention discloses a wheat flour protein and wet gluten content fast detection method, which comprises the following steps of wheat flour sample material collection, sample near infrared spectrumcollection, spectrum pretreatment, combined interval support vector machine correction model building, model parameter secondary optimization, and unknown wheat flour sample protein and wet gluten content fast detection. The method aims at the fast detection of the wheat flour protein and wet gluten content, and has the advantages that the sample pretreatment is not needed; simplicity is realized; the implementation is easy; the analysis speed is high; no pollution is caused; the analysis cost is low, and the like. A new method is provided for the fast detection of the wheat flour quality.

Description

technical field [0001] The invention relates to the field of rapid detection of near-infrared spectroscopy, in particular to a method for rapid detection of wheat flour protein and wet gluten content based on near-infrared spectroscopy and a joint interval support vector machine prediction model. Background technique [0002] my country is not only a big wheat producing country, but also a big wheat food consumption country. The main components of wheat flour are carbohydrates, proteins, fats, water, minerals and vitamins. Protein is one of the most important nutrients of wheat flour, and gluten reflects the composition and proportion of wheat protein. On the one hand, protein, as a nutrient in food, provides essential amino acids for human life activities; on the other hand, as an important component of food processing raw materials, it has an important impact on the processing, handling, and storage properties of food. Protein is one of the most important nutritional com...

Claims

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Application Information

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IPC IPC(8): G01N21/359
CPCG01N21/359
Inventor 赵国华陈嘉叶发银雷琳周韵
Owner SOUTHWEST UNIVERSITY
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