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使用MgCl₂进行对豆腐制剂最佳凝固剂剂量的数学建模

Jian Chen^1,2, Lei Cai^1,2, Xiaolong Huang^1,2

¹College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.

Food chemistry: X

|February 2, 2024

概括

这项研究确定了影响豆腐生产最佳化 (MgCl2) 凝固剂量的关键大豆成分. 了解这些相关性有助于传统大豆产品的高效,绿色制造.

科学领域:

食品科学食品科学食品科学
农业科学农业科学
生物化学生物化学

背景情况:

豆腐的生产依赖于凝固剂,如化 (MgCl2).
豆的成分显著影响豆腐的质量和加工.
优化凝固剂的使用对于高效和可持续的大豆产品制造至关重要.

研究的目的:

调查大豆成分与豆腐的最佳MgCl2凝固剂含量之间的关系.
建立一个基于大豆特征的最佳凝固剂水平的预测模型.

主要方法:

选择了30种大豆品种进行分析.
确定了每个大豆类型的最佳MgCl2含量.
使用大豆成分作为独立变量和最佳凝固剂含量作为依赖变量进行了相关性分析.

主要成果:

在最佳凝血剂含量和histidine,7Sβ-凝血素,11S甘氨酸子单元 (B1aB1bB2B3B4) 和7Sβ-凝血素的α'-子单元之间发现了正相关性.
观察到与氨酸含量的负相关性.
一个经过验证的回归模型 (y = -1.186 + 3.457*B1aB1bB2B3B4 + 2.304*7S + 0.351*histidine - 0.084*lysine + 4.696*α') 显示出高可靠性和<10%的误差.

结论:

豆的成分,特别是特定的蛋白质和氨基酸,显著影响最佳豆腐凝固所需的MgCl2的数量.
开发的回归模型为预测最佳凝固剂水平提供了可靠的工具.
通过优化凝固剂使用,这些发现为传统大豆产品的绿色生产提供了理论支持.

关键词:

低盐电离大豆黄色泥水低盐电离大豆黄色泥水数学模型是一个数学模型.传统的大豆产品,最佳的凝固剂.

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