Applications of near Infrared Spectroscopy in Quality Screening of Early-Generation Material in Cereal Breeding Programmes

Osborne, B. G.

doi:10.1255/jnirs.595

Cited by 113 publications

(100 citation statements)

References 50 publications

(72 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Grain hardness (GH), hectoliter weight (HW) and some parameters related to bread-making quality: protein (PC), starch (SC) and wet gluten (WG) content, Zeleny sedimentation value (ZS) and alveograph W parameter (AWP) were analyzed using a NIRSystems Infratec 1241 Grain Analyzer (Foss, Hillerod, Denmark) (Hruškova and Famĕra, 2003;Osborne, 2006;Silva et al, 2008). (The Obuchowski et al (2010): H−hard, S−soft, M−"medium".…”

Section: Grain Quality Analysismentioning

confidence: 99%

See 1 more Smart Citation

Effect of Genotype, Environment and Their Interaction on Quality Parameters of Wheat Breeding Lines of Diverse Grain Hardness

Surma

Adamski

Banaszak

et al. 2012

Plant Production Science

View full text Add to dashboard Cite

Section: Grain Quality Analysismentioning

confidence: 99%

“…Relative degree of hardness may be evaluated using the near-infrared (NIR) spectroscopy technique. The last method is especially interesting for breeders, since it is easy, quick and not destructive for the grain (Martin et al, 2001;Hruškova and Faměra, 2003;Osborne, 2006).…”

mentioning

confidence: 99%

Effect of Genotype, Environment and Their Interaction on Quality Parameters of Wheat Breeding Lines of Diverse Grain Hardness

Surma

Adamski

Banaszak

et al. 2012

Plant Production Science

View full text Add to dashboard Cite

“…For commercial malting, barley protein should be within a defined range, depending upon the country where the barley is grown, as well as malting and brewing specifications. Barley breeding programs use these protein targets when carrying out grain quality screening on thousands of breeding lines, usually with near infrared (NIR) spectroscopy 3,9,12,18,20,24 . However, a single sample of barley can have considerable variation in protein content.…”

Section: Introductionmentioning

confidence: 99%

Development of a Single Kernel NIR Barley Protein Calibration and Assessment of Variation in Protein on Grain Quality

Fox¹,

Kelly²,

Sweeney³

et al. 2011

Journal of the Institute of Brewing

View full text Add to dashboard Cite

In this paper, we describe results from a preliminary experiment on the development of a near infrared reflectance (NIR) calibration for single kernel (SK) % protein content in barley. The SKNIR calibration was developed using kernels from breeding lines and commercial barley varieties with a range in protein content of 7.3% to 16.6% "as is" . The calibration model produced an R 2 = 0.903, while the validation set had a R 2 = 0.837 with a standard error of cross validation and a standard error of prediction of 0.8% for both the calibration and validation sets respectively. The calibration was then used to estimate the variation in % protein of 4,000 single kernels from a commercial variety (Gairdner at 9.3% protein) by segregating kernels into six sub-groups (<7.8%, 7.9-8.3%, 8.4-9.0%, 9.1-9.7%, 9.8-10.4%, >10.5% "as is" ). These sub-groups then had additional grain quality tests carried out including grain size, thousand kernel weight and NIR estimates of % protein, starch, hardness and barley hot water extract (HWE). The results showed an increase in grain size, and a decrease in HWE from the low to high % protein sub-groups. While only a single variety was used in the SKNIR protein segregation study, the results suggested SKNIR could be used to screen for the variation in grain quality traits based on variation in protein content.

show abstract

“…A number of studies (e.g., Osborne 2006) have reported calibration models for determining the protein content of rice. Delwiche et al (1995) developed NIR calibration models for protein analysis of ground-milled rice.…”

Section: Introductionmentioning

confidence: 99%

Near Infrared Spectroscopy for Determination of the Protein Composition of Rice Flour

Chen

Miao

Sato

et al. 2008

FSTR

View full text Add to dashboard Cite

Protein content and protein composition are considered very important factors in influencing the cooking and processing characteristics of rice. In the present study, the possibility of using near infrared refl ectance spectroscopy (NIRS) to measure the protein composition (prolamin, globulin and glutelin) of rice fl our was examined. The NIR spectra (1100-2500 nm) of a total of 119 rice fl our samples with different protein compositions and particle sizes were acquired with a NIR spectrometer. Prediction accuracy of protein content was subsequently examined, revealing a similar accuracy (standard error of prediction (SEP) of 0.22%) to previous studies. NIR calibration models for determining protein composition were also examined using the partial least square (PLS) regression method. The best models were generated using multiplicative scatter correction-pretreated spectra, giving SEP of 0.18%, 0.06% and 0.25% for prolamin, globulin and glutelin, respectively. The fi ndings show that NIR spectroscopy has the potential to serve as a rapid method for predicting the protein composition of rice fl our.

show abstract

Applications of near Infrared Spectroscopy in Quality Screening of Early-Generation Material in Cereal Breeding Programmes

Cited by 113 publications

References 50 publications

Effect of Genotype, Environment and Their Interaction on Quality Parameters of Wheat Breeding Lines of Diverse Grain Hardness

Effect of Genotype, Environment and Their Interaction on Quality Parameters of Wheat Breeding Lines of Diverse Grain Hardness

Development of a Single Kernel NIR Barley Protein Calibration and Assessment of Variation in Protein on Grain Quality

Near Infrared Spectroscopy for Determination of the Protein Composition of Rice Flour

Contact Info

Product

Resources

About