大豆7S、11S球蛋白亚基缺失突变体豆腐加工特性的鉴定

以4份7S、11S球蛋白不同亚基组成大豆种质为试材,采用小样本大豆加工方法制作豆腐,测定其豆腐产量、豆腐干重(DTW)、豆腐蛋白含量(PC)、豆腐硬度和豆浆蛋白率(RPA)等豆腐品质指标.并分析和鉴定其豆腐加工特性来明晰以上四种大豆种质在豆腐品质加工上的利用潜力.结果表明,大豆7S球蛋白亚基表现分别为:α'-亚基缺失,...

Variation of tofu yield and qualities of soybean globulin subunit mutants

Four soybean germplasm with typical variation in soybean 7S,11S globulin subunit composition were used to make tofu by mini-specimen soybean processing method.The tofu yield,dry tofu weight (DTW),protein content (PC),hardness of tofu and ratio of protein amount in soybean milk to total protein amount (RPA) were examined,and the four soybean germplasm's potential usability of tofu quality processing were analyzed.The results indicated the tofu made from riA-5 with α'-subunit null,riB-1 with (α'+ α)+11S(Ⅱb+Ⅱa)]-subunit null and Yuenanheqi with β-subunit extremely low had significant variation in tofu yield,DTW,PC,hardness of tofu,RPA and other quality traits.The genetics variation coefficient of wet weight and dry weight of tofu among four experiment materials was bigger.The riA-5 with α'-subunit null was suitable for tofu production which takes CaSO4 as the coagulator.The tofu made from riB-1 with low 7S globulin and deficiency of 11S globulin acid subunit had smaller hardness of tofu and bad tofu shaping and appearance quality.The Yuenanheqi with β-subunit extremely low could be used as choosing parents for breeding good quality tofu.