Prediction of peanut protein solubility based on the evaluation model established by supervised principal component regression
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- 作者：Li Wanga ; Hongzhi Liub ; Li Liub ; Qiang Wangb ; wangqiang06@caas.cn" class="auth_mail" title="E-mail the corresponding author ; Shurong Lia ; Qizhai Lic
- 关键词：Prediction ; Peanut protein solubility ; Supervised principal component analysis ; Evaluation model
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：553-560
- 全文大小：407 K
文摘
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There was intimate correlation between protein solubility and other indexes.
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At 0.05 level, a model with 11 indexes was established by SPCR.
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At 0.01 level, another model with 4 indexes was established.
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The former model was more accurate and the latter was more convenient.