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| 大豆组织蛋白产品品质的因子分析和综合评价研究 | |
| 引用本文： | 康立宁,田志刚,刘香英,郝彦德,鲁岩,刘玉芬.大豆组织蛋白产品品质的因子分析和综合评价研究[J].吉林农业科学,2012,37(2):45-48. |
| 作者姓名： | 康立宁 田志刚 刘香英 郝彦德 鲁岩 刘玉芬 |
| 作者单位： | 1. 吉林省农业科学院,长春,130033 2. 农安县农业技术推广中心,吉林农安,130018 3. 吉林省质量技术监督局装备中心,长春,130041 |
| 基金项目： | 中国博士后基金，吉林省人社厅博士后基金，吉林省杰出青年基金 |
| 摘 要： | 分别以32个大豆品种制得的脱脂豆粉为原料,进行挤压组织化加工,对表征产品的色泽和质地品质特性的6项指标进行测定。通过因子分析,对不同大豆品种的组织蛋白加工适用性进行综合评价。结果表明,可将6个原始品质指标归属为4个相互独立的公因子,由各样品的综合因子得分得出,黑农48、吉育64、7607、黑农46、吉育70和绥农14等品种是加工大豆组织蛋白的优良大豆品种。 |
| 关 键 词： | 大豆品种 挤压组织化 大豆组织蛋白 因子分析 综合评价 |
Comprehensive Evaluation of Textured Soybean Protein Quality based Factor Analysis |
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| KANG Li-ning , TIAN Zhi-gang , LIU Xiang-ying , HAO Yan-de , LU Yan , LIU Yu-fen.Comprehensive Evaluation of Textured Soybean Protein Quality based Factor Analysis[J].Jilin Agricultural Sciences,2012,37(2):45-48. | |
| Authors: | KANG Li-ning TIAN Zhi-gang LIU Xiang-ying HAO Yan-de LU Yan LIU Yu-fen |
| Institution: | 1(1.Academy of Agricultural Sciences of Jilin province,Changchun 130033;2.Agricultural Technology Extension Center of Nongan County,Nongan 130018;3.Quality and Technology Monitoring Bureau of Jinlin Province,Changchun 130041,China) |
| Abstract: | The defatted meal of 32 soybean varieties were utilized for extrusion texturization processing to produce textured soybean protein(TSP),and the color and textural quality characteristics of TSP were determined.The TSP processing suitability of different soybean varieties was evaluated by the factor analysis.The results showed that the 6 original parameters could be attributed into 4 independent common factors.The composite factor scores of 32 indicated that the soybean varieties of ’Heinong 48’,’Jiyu 64’,’7067’,’Heinong 46’,’Jiyu 70’,and ’Suinong14’ were excellent for TSP processing. |
| Keywords: | Soybean varieties Texturization Textured soybean protein Factor analysis Comprehensive Evaluation |
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