Quantification of gluten in wheat flour by FT-Raman spectroscopy

Institut for Fødevarevidenskab (KU FOOD)

Quantification of gluten in wheat flour by FT-Raman spectroscopy

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Standard

Quantification of gluten in wheat flour by FT-Raman spectroscopy. / Czaja, Tomasz; Mazurek, Sylwester; Szostak, Roman.

I: Food Chemistry, Bind 211, 15.11.2016, s. 560-563.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Czaja, T, Mazurek, S & Szostak, R 2016, 'Quantification of gluten in wheat flour by FT-Raman spectroscopy', Food Chemistry, bind 211, s. 560-563. https://doi.org/10.1016/j.foodchem.2016.05.108

APA

Czaja, T., Mazurek, S., & Szostak, R. (2016). Quantification of gluten in wheat flour by FT-Raman spectroscopy. Food Chemistry, 211, 560-563. https://doi.org/10.1016/j.foodchem.2016.05.108

Vancouver

Czaja T, Mazurek S, Szostak R. Quantification of gluten in wheat flour by FT-Raman spectroscopy. Food Chemistry. 2016 nov. 15;211:560-563. https://doi.org/10.1016/j.foodchem.2016.05.108

Author

Czaja, Tomasz ; Mazurek, Sylwester ; Szostak, Roman. / Quantification of gluten in wheat flour by FT-Raman spectroscopy. I: Food Chemistry. 2016 ; Bind 211. s. 560-563.

Bibtex

@article{9d92c130f0524d9382fcaa89fb3201f4,

title = "Quantification of gluten in wheat flour by FT-Raman spectroscopy",

abstract = "A procedure for the quantitative determination of gluten in wheat flour based on partial least squares (PLS) treatment of FT-Raman data is described. Results of similar quality were found using a PLS model derived from NIR (near infrared) spectra obtained in DRIFTS (diffuse reflectance infrared Fourier transform spectroscopy) mode and of slightly worse quality from the model constructed based on IR (infrared) spectra registered using a single reflection ATR (attenuated total reflection) diamond accessory. The relative standard errors of prediction (RSEP) were calculated for the calibration, validation and analysed data sets. These errors amounted to 3.2-3.6%, 3.5-3.8% and 4.8-5.7% for the three techniques applied, respectively. The proposed procedures can be used as simple, fast and accurate methods for the quantitative analysis of gluten in flour.",

keywords = "Flour, Gluten, Multivariate calibration, Quantitative analysis, Raman spectroscopy",

author = "Tomasz Czaja and Sylwester Mazurek and Roman Szostak",

year = "2016",

month = nov,

day = "15",

doi = "10.1016/j.foodchem.2016.05.108",

language = "English",

volume = "211",

pages = "560--563",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Quantification of gluten in wheat flour by FT-Raman spectroscopy

AU - Czaja, Tomasz

AU - Mazurek, Sylwester

AU - Szostak, Roman

PY - 2016/11/15

Y1 - 2016/11/15

N2 - A procedure for the quantitative determination of gluten in wheat flour based on partial least squares (PLS) treatment of FT-Raman data is described. Results of similar quality were found using a PLS model derived from NIR (near infrared) spectra obtained in DRIFTS (diffuse reflectance infrared Fourier transform spectroscopy) mode and of slightly worse quality from the model constructed based on IR (infrared) spectra registered using a single reflection ATR (attenuated total reflection) diamond accessory. The relative standard errors of prediction (RSEP) were calculated for the calibration, validation and analysed data sets. These errors amounted to 3.2-3.6%, 3.5-3.8% and 4.8-5.7% for the three techniques applied, respectively. The proposed procedures can be used as simple, fast and accurate methods for the quantitative analysis of gluten in flour.

AB - A procedure for the quantitative determination of gluten in wheat flour based on partial least squares (PLS) treatment of FT-Raman data is described. Results of similar quality were found using a PLS model derived from NIR (near infrared) spectra obtained in DRIFTS (diffuse reflectance infrared Fourier transform spectroscopy) mode and of slightly worse quality from the model constructed based on IR (infrared) spectra registered using a single reflection ATR (attenuated total reflection) diamond accessory. The relative standard errors of prediction (RSEP) were calculated for the calibration, validation and analysed data sets. These errors amounted to 3.2-3.6%, 3.5-3.8% and 4.8-5.7% for the three techniques applied, respectively. The proposed procedures can be used as simple, fast and accurate methods for the quantitative analysis of gluten in flour.

KW - Flour

KW - Gluten

KW - Multivariate calibration

KW - Quantitative analysis

KW - Raman spectroscopy

UR - http://www.scopus.com/inward/record.url?scp=84969592348&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2016.05.108

DO - 10.1016/j.foodchem.2016.05.108

M3 - Journal article

C2 - 27283667

AN - SCOPUS:84969592348

VL - 211

SP - 560

EP - 563

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 386663018