Monitoring of polypeptide content in the solid‐state fermentation process of rapeseed meal using NIRS and chemometrics
2018
Xing, Zheng | Hou, Xiaoshan | Tang, Yingxiu | He, Ronghai | Mintah, Benjamin K. | Dabbour, Mokhtar | Ma, Haile
This study combined Fourier transform‐near infrared (NIR) spectroscopy and chemometrics, to monitor changes in peptide content during the solid‐state fermentation of rapeseed meal. A NIR calibration model was established by performing spectral scanning on 81 samples and using interval partial least squares. The results showed that coefficient of determination (R²) and root mean square error of cross‐validation could achieve 0.9441 and 0.654 g/L for polypeptide content. Furthermore, the predicted and experimental values of the two parameters in an external validation set showed similar changes throughout the fermentation. PRACTICAL APPLICATIONS: The results show that near‐infrared spectroscopy is a promising method to monitor the chemical parameters of rapeseed meal during solid fermentation.
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