Development of a single kernel NIR barley protein calibration and assessment of variation in protein on grain quality

Fox, G. P., Kelly, A., Sweeney, N. and Hocorft, D. M. (2011) Development of a single kernel NIR barley protein calibration and assessment of variation in protein on grain quality. Journal of the Institute of Brewing, 117 4: 582-586.

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Author Fox, G. P.
Kelly, A.
Sweeney, N.
Hocorft, D. M.
Title Development of a single kernel NIR barley protein calibration and assessment of variation in protein on grain quality
Journal name Journal of the Institute of Brewing   Check publisher's open access policy
ISSN 0046-9750
Publication date 2011
Sub-type Article (original research)
Volume 117
Issue 4
Start page 582
End page 586
Total pages 5
Place of publication London, United Kingdom
Publisher Institute of Brewing & Distilling
Collection year 2012
Language eng
Abstract 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 R2 = 0.903, while the validation set had a R2 = 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.
Keyword Barley
NIR
Protein
Single kernel
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Publication no. G-2012-0105-1098

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2012 Collection
Queensland Alliance for Agriculture and Food Innovation
 
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Created: Mon, 06 Feb 2012, 19:37:34 EST by Dr Glen Fox on behalf of Qld Alliance for Agriculture and Food Innovation