Rapid determination of total protein and wet gluten in commercial wheat flour using siSVR-NIR

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• 作者：Jia Chen^a ; Shipin Zhu^b ; Guohua Zhao^a ; ^c ; ^{zhaogh@swu.edu.cn}
• 关键词：Wheat flour ; NIR ; Protein ; Wet gluten ; Support vector regression
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1939-1946
• 全文大小：708 K
• 卷排序：221

文摘

Rapid measures of protein and gluten are crucial in screening commercial wheat flours. Support vector regression (SVR) surpasses partial least squares in modelling NIR data. Synergy interval (si) algorithm effectively improve the performance of SVR-NIR models. Novel siSVR-NIR methods were developed to determine protein and gluten in wheat flour.