Principal Component Analysis and Comprehensive Evaluation of Amino Acids in Chinese traditional dough fermentation starter from Northwest of China

Authors

KANG Jiamu, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
LI Qianqian, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
LIU Liu, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
HU Xingzhong, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
LI Xiaoping, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China
MA Zhen, School of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi’an, Shaanxi 710119, China

Abstract

To study the difference of the comprehensive quality of amino acids in different regions of the Chinese traditional dough fermentation starter, 10 Chinese traditional dough fermentation starter samples collected from 10 regions in northwestern China were used as the research object. Content and categories of amino acids in 10 Chinese traditional dough fermentation starter samples were determined by automatic amino acids analyzer, and the principal component analysis and cluster analysis were applied to the statics in order to evaluate these starter samples. Content of Glu was 66.91 g/kg, and was the highest among that of 16 amino acids. Content of Phe was 27.60 g/kg, and was the highest among that of essential amino acids. Two principal components were extracted by principal component analysis and the comprehensive evaluation model F=0.827 4F₁＋0.089 7F₂ was established. Comprehensive scores and clustering analysis showed that there were regional differences in amino acid contents of the Chinese traditional dough fermentation starter in different regions, and the samples collected from Gansu Dingxi have the highest quality, while the lowest was Shaanxi Wugong samples.

Publication Date

4-28-2017

First Page

44

Last Page

48,53

DOI

10.13652/j.issn.1003-5788.2017.04.009

Recommended Citation

Jiamu, KANG; Qianqian, LI; Liu, LIU; Xingzhong, HU; Xiaoping, LI; and Zhen, MA (2017) "Principal Component Analysis and Comprehensive Evaluation of Amino Acids in Chinese traditional dough fermentation starter from Northwest of China," Food and Machinery: Vol. 33: Iss. 4, Article 9.
DOI: 10.13652/j.issn.1003-5788.2017.04.009
Available at: https://www.ifoodmm.cn/journal/vol33/iss4/9

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