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Near Infrared Spectroscopic Measurement of Protein Content in Oil/Water Emulsions
Author(s) -
KAMISHIKIRYO HIROMI,
HASEGAWA KIYOZO,
TAKAMURA HITOSHI,
MATOBA TERUYOSKI
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb11307.x
Subject(s) - calibration , content (measure theory) , chemistry , water content , analytical chemistry (journal) , coefficient of determination , infrared , chromatography , mathematics , optics , statistics , geology , physics , mathematical analysis , geotechnical engineering
The regression coefficient (slope) of the calibration for determination of the protein content decreased as oil content increased. A corrected equation for the effect of oil was derived using optical intensities at 2170 nm (protein) and 2306 nm (oil). The accuracy of the corrected calibration was tested against separate data sets with each oil content. Standard errors of the corrected calibration were comparable to the standared regression equation over a wide range of oil content, suggesting that this corrected calibration is useful for determination of the protein content in oil/water emulsions.