利用近红外技术和卷积神经网络快速识别叶藻中的藻胆蛋白

IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED
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引用次数: 0

摘要

藻胆蛋白(PBPs)是主要的色素蛋白,也是评价紫菜(Porphyra yezoensis)质量的重要指标。本研究旨在利用近红外光谱技术结合卷积神经网络(CNN),开发一种非破坏性的快速测定紫菜中 PBP 含量(包括总 PBPs、藻红素、藻蓝蛋白和异藻蓝蛋白)的方法,并探讨光谱预处理方法和机器学习算法对模型预测能力的影响。首先,采用标准正态变量变换和一阶导数相结合的方法对光谱数据进行标准化处理,以提高模型的准确性和预测能力。我们比较了各种模型,确定 CNN 模型的性能优于传统方法。在对卷积层数、辍学率和学习率进行优化后,CNN 模型的性能得到了进一步提高。这项研究证明了 CNN 模型在利用光谱数据和解决回归问题以精确测量 PBPs 方面的能力。此外,我们还首次建立了 PBPs 与 P. yezoensis 等级之间的函数方程。该研究为定量检测酵母中的 PBPs 提供了一种可行的快速方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Rapid identification of phycobiliproteins in Porphyra yezoensis using near-infrared combined with convolutional neural network

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.

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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
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.
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