大豆加工品质的资源筛选和遗传改良的研究Ⅱ.豆腐、酱油、毛豆大豆加工原料的筛选

以不同生态区的主栽品种和改良创新的品种为试材,分别对其糖份和球蛋白含量进行研究,结果表明:1.7S含量大于30%的品种有合丰25、合丰43、哈交20-5022、哈交20-5489、哈交20-5651-3、哈交99-5657、哈交99-5138、黑农45、黑农44、哈交20-5214,其中黑农45的7S球蛋白含量最高.2.11S含量大于70%的品种有黑农37和哈交20-51004.3.哈96-3是一个理想的菜用大豆新种质,黑农37是制作酱油加工原料的好品种.4.大豆品种中糖份与脂肪含量间的关系为正相关,与蛋白质之间成不显著的负相关.

STUDY ON RESOURCE SCREEN AND INHERITANCE IMPROVEMENT FOR PROCESSING QUALITY OF SOYBEAN

The content of sugar and global protein of them were analysed, taking main commercial varieties from different ecology area and new developed varieties of soybean as experiment materials. The results show that: (1) the 7S content of soybean varieties Hefeng 25, Hefeng 43, Hajiao 20-5022, Hajiao 20-5489, Hajiao 20-5651-3, Hajiao 99-5657, Hajiao 99-5138, Heinong 45, Heinong 44 and Hajiao 20-5214 are over 30% respectively, among of them, Heinong 45 is the highest in 7S global protein content; (2) 11S contents Heinong 37 and Hajiao 20-51004 are over 70%; (3) Ha96-3 is a new ideal fresh soybean, Heinong 37 is a good variety for processing sauce; (4) the relation between sugar and fat contents in soybean is positive and protein contents is no significant negative correlation in soybean varieties.