Simultaneous determination of apparent amylose, amylose and amylopectin content and classification of waxy rice using near-infrared spectroscopy (NIRS)

文献类型： 外文期刊

第一作者： Xie, Li-Hong

作者： Xie, Li-Hong;Tang, Shao-Qing;Wei, Xing-Jin;Sheng, Zhong-Hua;Shao, Gao-Neng;Jiao, Gui-Ai;Hu, Shi-Kai;Wang-Lin;Hu, Pei-Song

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关键词： Rice; Apparent amylose content; Amylose content; Amylopectin content; NIR; Classification; Waxy rice; Quality

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 388 卷

页码：

收录情况： SCI

摘要： Rice starch properties of apparent amylose content (AAC), amylose content (AC), and amylopectin content (AP) are considered as the most important factors influencing grain quality as they are highly correlated with eating quality. This report is the first effort of predicting AC and AP values in rice flours, and recognizing waxy rice from non-waxy rice using NIRS technique. Calibration models generated by different mathematical, preprocessing treatments and combinations of wavelengths and signals were compared and optimized. The model established by modified partial least squares (MPLS) with "2, 8, 8, 2"/ Inverse MSC and-138 wavelengths signals yielded high RSQ of 0.977, 0.928, and 0.912 for AAC, AC and AP, respectively, as simultaneous measurement. MPLS-DA (discriminant analysis) could classify waxy and non-waxy rice with 100% accuracy. This high-throughput technology is valuable for breeding programs, and for the purposes of quality control in the food industry.

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