大豆地方品种豆腐产量与有关加工性状遗传变异的初步研究

本文采用２９８份大豆材料（其中主要是南方和黄淮海地区地方品种）研究湿，干豆腐产量，湿豆腐含水率、蛋白质原料利用率，蛋白质抽提率、蛋白质抽提率、蛋白质凝固率、残余蛋白率，豆腐蛋白保水率等８个性状的遗传变异，南方与黄淮海来源品种豆腐产量及有关加工性状的变异均较大，但干、湿豆腐产量等，南方品种的平均数显著大于黄淮海品种平均数。子粒全蛋白含量与豆腐产量未见显著线性相关，但与豆腐蛋白保水率极显著负相关。百粒

A PRELIMINARY STUDY ON GENETIC VARIATION OF TOFU YIELD AND RELATED PROCESSING CHARACTERS OF SOYBEAN LANDRACES

The genetic variation of eight tofu yield and related processing characters,dry tofu yield,percent of water contsot in fresh tofu,protein recovery,protein extractubility,protein coagulability,percent of residual protein and ratio of water to protein of 298 soybean landraces and introductions mainly from Southern China and Huanghuaihai area was studied.The coefficients ofgenetic variation of six tofu yield and related processing characters were large enough except protein coagulability and percent of water content.in fresh tofu.The coefficients of variation of tofuyield and related processing characters of soybean lanedces from Southern China and Huanghuaihai area were both large enough, but the means of dry and fresh tofu yield of landraces fromSouthern China were significantly larger than that of landraces form Huanghuaihai area.Themeans of tofu yield, protein recovery and extractability of sogbean landraces with black seed coatwere very significantly lower than that of ones with othet colour seed coat.The 100-seed weightwere significantly correlated with tofu yield and protein recovery.The content of whole proteinin seed was correlated significantly and negatively with the ratio of water to protein of fresh tofu.