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基于主成分回归分析的玉米淀粉糊化度的快速检测方法

Rapid detection method of corn starch gelatinization degree based on principal component regression analysis
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摘要 玉米淀粉糊化是饲料加工中一项关键的物理变化,其影响着饲料的营养价值和消化性能。本研究的目的是通过单因素设计,测定不同水分含量(30%、50%、100%、150%、200%、250%、300%)、水浴温度(50、60、70、80、90℃)和时间(1、3、5、7、10 min)对玉米淀粉糊化的影响,并用快速粘度仪(RVA)分析不同糊化度样品的黏度特性。结果表明:随着水分、水浴温度和水浴时间的增加,玉米淀粉糊化度极显著增加(P<0.01);随着糊化度增加,玉米淀粉的峰值粘度、谷值粘度、最终粘度、回生值和衰减值极显著降低(P<0.01),糊化温度和峰值时间极显著增加(P<0.01)。利用主成分回归分析,建立了糊化度与峰值粘度、谷值粘度、最终粘度、回生值、衰减值、糊化温度和峰值时间的模型,模型的相关系数R^(2)为0.915,检验回归模型预测值和真实值的回归相关系数R^(2)为0.9175,该模型可以根据玉米淀粉的粘度特性快速预测其糊化程度,为饲料加工中的质量控制提供了一种有效的方法。 Corn starch gelatinization is a key physical change in feed processing,which affects the nutritional value and digestibility of feed.The objective of this study was to investigate the effects of different moisture content(30%,50%,100%,150%,200%,250% and 300%),water bath temperature(50,60,70,80,90 ℃),and time(1,3,5,7,10 min) on the gelatinization of corn starch by a single-factor design,and to evaluate the viscosity characteristics of samples with different gelatinization degrees by a rapid visco analyzer(RVA).The results showed that the degree of corn starch pasting increased highly significantly with the addition of moisture,water bath temperature and water bath time(P < 0.01);with the increase of gelatinization degree,the peak viscosity,trough viscosity,final viscosity,setback and breakdown of corn starch decreased significantly(P < 0.01),and the gelatinization temperature and peak time increased significantly(P < 0.01).Using principal component regression analysis,the models of gelatinization degree and RVA parameters(peak viscosity,trough viscosity,final viscosity,setback,breakdown,gelatinization temperature and peak time) were established,the correlation coefficient R^(2)of the model was 0.915,and the regression correlation coefficient R^(2)between the predicted value and the true value of the regression model was 0.9175.The model could predict the gelatinization degree of corn starch rapidly according to its viscosity characteristics,it provide an effective method for quality control in feed processing.
作者 李文娜 严平宇 李建文 张嘉琦 LI Wenna;YAN Pingyu;LI Jianwen;ZHANG Jiaqi(Hubei Key Laboratory of Animal Nutrition and Feed Science,Wuhan Polytechnic University,Wuhan,Hubei Province 430023,China)
出处 《中国饲料》 北大核心 2024年第21期110-115,共6页 China Feed
基金 武汉轻工大学博士启动项目(53210051619)。
关键词 主成分回归 淀粉 糊化度 快速检测 principal component regression starch gelatinization degree rapid detection
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