Method for determining water-soluble protein content of soybean by near-infrared spectroscopy

A technology of near-infrared spectroscopy and water-soluble protein, which is applied in the field of near-infrared spectroscopy detection and can solve problems such as inaccurate content determination

Pending Publication Date: 2019-07-16
INST OF CROP SCI CHINESE ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the inaccurate defect of the existing soybean water-soluble protein spectral detection method, the present invention provides a method for measuring soybean...

Method used

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  • Method for determining water-soluble protein content of soybean by near-infrared spectroscopy
  • Method for determining water-soluble protein content of soybean by near-infrared spectroscopy
  • Method for determining water-soluble protein content of soybean by near-infrared spectroscopy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] Example 1 Establishment of soybean water-soluble protein near-infrared spectrum model

[0070] 1. Collection and analysis of spectral data of soybean samples

[0071] The instrument used in the test is a DA7200 near-infrared spectrum analyzer from Perten, Switzerland.

[0072] In this experiment, 186 soybean samples were selected, the seed coats of the soybean samples were removed, and they were placed in a sample rotating pool with a diameter of 75mm. Each sample was loaded and scanned 3 times to eliminate the influence of sample particle size, uniformity and inconsistency on the spectrum. , the instrument program automatically converts the reflectance spectrum information into absorbance values ​​for storage, and uses the Unscrambler9.8 software of Perten Company to preprocess the spectrum and calculate the average spectrum.

[0073] 2. Extraction of soybean water-soluble protein

[0074] Crush the peeled soybeans, pass through a 60-mesh sieve, accurately weigh and ...

Embodiment 2

[0092] Comparison of different water-soluble protein extraction methods of embodiment 2

[0093] 1. Test steps:

[0094] The peeled soybeans were crushed to 60 mesh to obtain peeled soybean powder. Part of the peeled soybean powder is added to an aqueous solution to obtain a raw soybean milk solution. Divide the peeled soybean powder into five parts on average, each with 5g of soybean powder (0.0001g), and three of them are mixed with 50ml of water respectively, and the soybean powder solution after centrifugation is respectively separated by fast filter paper, medium speed filter paper and slow speed filter paper. Filter; Get a portion of peeled soybean powder and add 50ml of ether to dissolve the fat particles in the soybean powder, shake and dissolve and then centrifuge to pour off the ether; the remaining portion does not filter, as a control group ( figure 2 B).

[0095] Water-soluble protein is extracted with water at room temperature. Add defatted soybean samples to ...

Embodiment 3

[0104] Example 3 Evaluation of Soybean Water-Soluble Protein Near Infrared Spectrum Model

[0105] 1. Experimental steps

[0106] The outliers in the near-infrared spectrum were deleted, and the MSC+SG (second derivative) pretreatment method was used to obtain the WSPC (water-soluble protein content) PLS regression model. We selected 48 soybean varieties with different seed coat colors but yellow grain colors to construct the Soybean water-soluble protein was evaluated by near-infrared spectroscopy.

[0107] First, 48 soybean varieties were peeled and scanned by near-infrared spectroscopy to obtain predicted values. Then crush the peeled grains, pass through a 60-mesh sieve, accurately weigh and weigh 5g of soybean powder (0.0001g), mix with 50ml of ether, and shake continuously at 220r / min for 30min to fully dissolve the fat. Then centrifuge at 2000r / min for 10min, discard the supernatant, and place it in a fume hood for 30 minutes until the ether evaporates completely. Wa...

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Abstract

The invention provides a method for determining water-soluble protein content of soybean by near-infrared spectroscopy, and relates to the technical field of near-infrared spectroscopy detection. Themethod provided by the invention comprises the following steps of removing seed coat of the soybean to be determined, and scanning the peeled soybean with a near-infrared spectrometer to obtain an original spectrum; and bringing the original spectrum into a soybean water-soluble protein content prediction model to obtain the water-soluble protein content of the soybean, wherein the soybean water-soluble protein content prediction model is constructed by performing seed coat removal, degreasing and chemical determination on the soybean, pre-treating the original spectrum by various methods, comparing the measured value with the predicted value, and evaluating the quantitative analysis model obtained by a PLS regression method, thereby improving the accuracy of the prediction model of the water-soluble protein content of the soybean. The method provided by the invention solves the measurement error caused by color difference of the seed coats, and removes the effect of the fat particleson the water-soluble protein by first degreasing the peeled soybean when constructing a prediction model of the water-soluble protein content of the soybean to further obtain a more accurate prediction model.

Description

technical field [0001] The invention relates to the technical field of near-infrared spectroscopy detection, in particular to a method for determining the content of soybean water-soluble protein by near-infrared spectroscopy. Background technique [0002] Soybean grains are rich in a variety of nutrients, including high-quality protein, lipids, isoflavones, vitamin E, etc., especially in terms of protein content compared with other oil and grain crops, its content is as high as 40%, known as "vegetable meat". ", "meat of dry land" and other good names. According to the classification of physiological functions, soybean protein can be divided into storage protein, enzyme, and physiologically active protein, among which storage protein can be divided into globulin and albumin according to the structure and solubility characteristics, and globulin accounts for about 90%, of which soluble globulin Accounting for 59%-81%, insoluble globulin accounts for about 3%-7%. Soybean pro...

Claims

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Application Information

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IPC IPC(8): G01N21/359G01N21/3563
CPCG01N21/359G01N21/3563G01N2021/3572G01N2201/129G01N33/02G01N2001/2866G01N2001/386G01N2001/4083
Inventor 邱丽娟王俊徐瑞新宋健
Owner INST OF CROP SCI CHINESE ACAD OF AGRI SCI
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