Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2

文献类型： 外文期刊

第一作者： Chen, Jian

作者： Chen, Jian;Cai, Lei;Huang, Xiaolong;Fu, Hongling;Yuan, Changwei;Gong, Hao;Lyu, Bo;Wang, Zhaohui;Yu, Hansong;Chen, Jian;Cai, Lei;Huang, Xiaolong;Fu, Hongling;Gong, Hao;Lyu, Bo;Yu, Hansong;Sun, Ling

作者机构：

关键词： Traditional soybean products optimal coagulant; Mathematical model; Low-salt ionized soybean yellow slurry water

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 21 卷

页码：

收录情况： SCI

摘要： To explore the association between the optimal coagulant for tofu and the components of soybeans,30 different kinds of soybeans were selected, and tested for their optimal coagulant MgCl2 content. The optimal amount of coagulant was taken as the dependent variable, and the soybean Composition were taken as independent variables for the correlation analysis. The results showed that there was a positive correlation between the optimal coagulant content and the content of histidine, 7S beta-conglycinin, B1aB1bB2B3B4 of 11 s glycincin, and alpha'-subunit of 7S beta-conglycinin, negative correlation with lysine. The regression formula is y = -1.186 + 3.457*B1aB1bB2B3B4 + 2.304*7S + 0.351*histidine - 0.084*lysine + 4.696*alpha', and the model is validated to be within 10 % of the error value and has a high degree of confidence. This study provides theoretical support for realizing the green production of traditional soybean products.

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