Abstract
AbstractAmino acid NIR calibrations were developed in our Physical Chemistry of Foods Laboratory of the University of Illinois at Urbana for three selected amino acid groups that include essential amino acids for identified soybean accessions. Conventional “wet chemistry” analytical methods are time-consuming and costly. As a result, soybean breeders and researchers have an imperative need to utilize faster and less expensive methods. NIR Spectroscopy is a rapid and inexpensive method for composition analysis for academia and industry. Recent advancements in instrumentation design, such as the application of the Diode Array (DA) technique and the Fourier Transform (FT) IR and NIR techniques, have significantly improved overall instrument performance and advancement in the field of grain analysis.Novel results are presented for amino acid calibrations for US soybean accessions relevant to the food and agricultural industry.
Highlights
Overall Goals Research Objectives Background Referenced Summary of Relevant Work Overall GoalsTo design improved approaches to NIR calibrations for amino acid composition analysis of soybean proteins, soybeans and soybean food and feed matrix formulationsTo develop NIR calibration transfer methodology between different laboratories for various food and feed applicationsResearch Objectives
Objectives that need to be addressed in order to realize NIR’s utility in practical food applications and lab analysis: 1. Generate an NIRS calibration for all of the amino acid residues in soybean proteins that are determined by a primary method
The combined NIR, NMR and GC-MS data for amino acids in soybean seeds shows the possibility of generating reliable calibrations for selected triplet groups of amino acids using Fourier Transform (FT)-NIR Spectroscopy
Summary
Overall Goals Research Objectives Background Referenced Summary of Relevant Work. To design improved approaches to NIR calibrations for amino acid composition analysis of soybean proteins, soybeans and soybean food and feed matrix formulations. Generate an NIRS calibration for all of the amino acid residues in soybean proteins that are determined by a primary method. 9. To carry out the analysis and comparison of soy proteins of similar amino acid composition in powder vs gel vs liquid suspension, in order to investigate the matrix effect on the NIR calibrations. (read the 60 page review, write something about multivariate analysis that is better) Evaluate multivariate analysis methodology for NIR calibrations in order to determine soybean protein and soybean amino acid residue contents (go to wiki, or google, etc., and learn some). Generate NIR calibrations of the soybean protein amino acid residues specified in the table on the page, based on high-resolution nuclear magnetic resonance analysis ((make calibration plots))
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