Method for detecting fiberization of vegetable proteins

摘要

Methods for determining the degrees of fiber formation of textured vegetable proteins are provided. One inventive method based on fluorescence polarization technology comprises selecting a sample or a section thereof, using fluorescence polarization spectroscopy to detect P-value or Anisotropy Index of the sample, and obtaining the degree of fiber formation by comparing the P-value or Anisotropy Index to a pre-generated database collating P values or Anisotropy Index with degrees of fiber formation. Another inventive method based on image processing technique comprises preparing a sample to reveal its fibrous structures, obtaining an original image of the sample, applying edge detection to the original image to produce a second binary image with enhanced contrast, performing Hough transform on the second image to extract line information and generate a third image; defining region of interest on the third image; calculating the degree of fiber formation though analysis of the region of interest. The invention also combines the aforesaid methods to enable the automated and real-time determination of the degree of fiber formation of textured vegetable protein during a production line.