{"title":"Rapid identification of phycobiliproteins in Porphyra yezoensis using near-infrared combined with convolutional neural network","authors":"","doi":"10.1016/j.jfca.2024.106746","DOIUrl":null,"url":null,"abstract":"<div><p>Phycobiliproteins (PBPs) are the main pigment proteins and important indicators for evaluating the quality of <em>Porphyra yezoensis</em> (nori). This study aimed to develop a non-destructive and rapid method for determining PBP content (including total PBPs, phycoerythrin, phycocyanin, and allophycocyanin) in <em>P. yezoensis</em>, using near-infrared spectrum technology combined with a convolutional neural network (CNN), and to explore the influence of spectral preprocessing methods and machine learning algorithms on the predictive ability of the model. First, the spectral data was standardized using a combination of standard normal variable transformation and the first derivative to improve the accuracy and predictive ability of the model. We compared various models and determined that the CNN model performed better than conventional methods. After optimizing the number of convolutional layers, dropout rate, and learning rate, the performance of the CNN model was further improved. This study demonstrates the capability of the CNN model to leverage spectral data and solve regression problems to accurately measure PBPs. Moreover, for the first time, we established a functional equation between PBPs and <em>P. yezoensis</em> grades. This study provides a feasible and rapid method for the quantitative detection of PBPs in <em>P. yezoensis</em>.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0000,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157524007804","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Phycobiliproteins (PBPs) are the main pigment proteins and important indicators for evaluating the quality of Porphyra yezoensis (nori). This study aimed to develop a non-destructive and rapid method for determining PBP content (including total PBPs, phycoerythrin, phycocyanin, and allophycocyanin) in P. yezoensis, using near-infrared spectrum technology combined with a convolutional neural network (CNN), and to explore the influence of spectral preprocessing methods and machine learning algorithms on the predictive ability of the model. First, the spectral data was standardized using a combination of standard normal variable transformation and the first derivative to improve the accuracy and predictive ability of the model. We compared various models and determined that the CNN model performed better than conventional methods. After optimizing the number of convolutional layers, dropout rate, and learning rate, the performance of the CNN model was further improved. This study demonstrates the capability of the CNN model to leverage spectral data and solve regression problems to accurately measure PBPs. Moreover, for the first time, we established a functional equation between PBPs and P. yezoensis grades. This study provides a feasible and rapid method for the quantitative detection of PBPs in P. yezoensis.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.