大豆品种间豆腐加工特性的变异及其与贮存蛋白各组分含量的关系

根据14个大豆品种豆腐加工分析结果,大豆品种间豆腐产量存在极显著的差异,豆腐加工过程中其它一些特性如豆腐蛋白率,豆浆蛋白率,蛋白保水率等也存在显著的差异。种子贮存蛋白各组分含量对豆腐豆浆加工影响较大,全蛋白含量与湿豆腐重,干豆腐重,豆浆蛋白率,豆腐蛋白率之间未见显著相关,而球蛋白含量与湿豆腐重,干豆腐重,豆浆蛋白率,豆腐蛋白率和蛋白保水率之间存在显著的正相关,谷蛋白含量与残余蛋白率存在显著正相关。

VARIATION OF TOFU PROCESSING TRAITS AND THEIR RELATIONSHIPS WITH COMPONENT CONTENTS OF SEED STORAGE PROTEIN IN SOYBEAN

The tofu processing traits of fourteen soybean varieties were studied. The results indicated that the variation of tofu yield and other tofu processing traits, eg. Ratio of Protein Amount in tofu to Total Protein Amount (RPAT), Ratio of Protein Amount in Soybean Milk to Total Protein Amount (RPA) and Ratio of Water Amountin wet tofu to Protein Amount in tofu (RWAT), were very significant. The correlations between total protein content and wet tofu weight (WTW), dry tofu weight(DTW), RPA, RWAT were not significant. The positive correlations between globulin content and WTW, DTW RPA, RPAT, RWAT were significant. The correlation between the glutelin content and ratio of protein amount in residue to total protein amount was positive by significant.