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 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, B_1aB_1bB₂B₃B₄ of 11 s glycincin, and α'-subunit of 7S β-conglycinin, negative correlation with lysine. The regression formula is y = -1.186 + 3.457*B_1aB_1bB₂B₃B₄ + 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.