Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2
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 t...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524000245 |
| _version_ | 1797244947286458368 |
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| author | Jian Chen Lei Cai Xiaolong Huang Hongling Fu Ling Sun Changwei Yuan Hao Gong Bo Lyu Zhaohui Wang Hansong Yu |
| author_facet | Jian Chen Lei Cai Xiaolong Huang Hongling Fu Ling Sun Changwei Yuan Hao Gong Bo Lyu Zhaohui Wang Hansong Yu |
| author_sort | Jian Chen |
| collection | DOAJ |
| description | 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 β-conglycinin, B1aB1bB2B3B4 of 11 s glycincin, and α'-subunit of 7S β-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*α', 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. |
| first_indexed | 2024-03-08T12:52:50Z |
| format | Article |
| id | doaj.art-e101cecc76a24ee594e78252e017dc86 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:19:06Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-e101cecc76a24ee594e78252e017dc862024-03-26T04:27:18ZengElsevierFood Chemistry: X2590-15752024-03-0121101137Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2Jian Chen0Lei Cai1Xiaolong Huang2Hongling Fu3Ling Sun4Changwei Yuan5Hao Gong6Bo Lyu7Zhaohui Wang8Hansong Yu9College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, ChinaInstitute of Plant Protection, Jilin Academy of Agriculture Sciences, Changchun 130024, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China; Corresponding authors.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Corresponding authors.College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China; Corresponding authors.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 β-conglycinin, B1aB1bB2B3B4 of 11 s glycincin, and α'-subunit of 7S β-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*α', 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.http://www.sciencedirect.com/science/article/pii/S2590157524000245Traditional soybean products, optimal coagulantMathematical modelLow-salt ionized soybean yellow slurry water |
| spellingShingle | Jian Chen Lei Cai Xiaolong Huang Hongling Fu Ling Sun Changwei Yuan Hao Gong Bo Lyu Zhaohui Wang Hansong Yu Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2 Food Chemistry: X Traditional soybean products, optimal coagulant Mathematical model Low-salt ionized soybean yellow slurry water |
| title | Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2 |
| title_full | Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2 |
| title_fullStr | Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2 |
| title_full_unstemmed | Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2 |
| title_short | Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2 |
| title_sort | mathematical modeling of optimal coagulant dosage for tofu preparation using mgcl2 |
| topic | Traditional soybean products, optimal coagulant Mathematical model Low-salt ionized soybean yellow slurry water |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524000245 |
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