Bio-Raman research using principal component analysis and non-negative matrix factorization on rice grains: detections of ordered and disordered states of starch in the cooking process

被引:2
|
作者
Wang, Ziteng [1 ]
He, Mengmeng [1 ]
Sari, Wulan Intan [1 ]
Kishimoto, Naoki [1 ]
Morita, Shin-ichi [1 ]
机构
[1] Tohoku Univ, Grad Sch Sci, Aoba Ku, 6-3 Aramaki Aza Aoba, Sendai, Miyagi 9808578, Japan
关键词
bio; Raman; rice; PCA; NMF; BACKGROUND REMOVAL; PASTE VISCOSITY; AMYLOSE CONTENT; FT-RAMAN; IN-VIVO; SPECTROSCOPY; SPECTRA; CELLS; DIFFERENTIATION; IDENTIFICATION;
D O I
10.35848/1347-4065/abff39
中图分类号
O59 [应用物理学];
学科分类号
摘要
We measured Raman spectra in a cooking process of rice grains and applied principal component analysis (PCA) to confirm binary states of starch: ordered and disordered states of starch in the cooking process by analytically separating sharper and broader components for the bands around 870 and 940 cm(-1) due to starch. These sharper and broader components were optimized by non-negative matrix factorization (NMF), based on the PCA. The ratio defined using these two components clearly distinguished before/after the cooking of rice grains. The ratio can be an effective indicator to estimate the degree of cooking.
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页数:4
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