| 黑龙江省大豆品种球蛋白含量比较及其豆腐产品的研究初报 |
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| 引用本文： | 陈霞,李淑贞,何萱,赵乃新,许显滨,苗永山,陈文生,石彦国,吴孟.黑龙江省大豆品种球蛋白含量比较及其豆腐产品的研究初报[J].大豆科学,1989(3). |
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| 作者姓名： | 陈霞 李淑贞 何萱 赵乃新 许显滨 苗永山 陈文生 石彦国 吴孟 |
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| 作者单位： | 黑龙江省农业科学院大豆研究所
(陈霞，李淑贞，何萱，赵乃新，许显滨，苗永山)，黑龙江商学院食品工程系
(陈文生，石彦国)，黑龙江商学院食品工程系(吴孟) |
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| 摘 要： | 从省内各地区收集53个栽培大豆品种,按Appu Rao和Narasinga Rao的方法,分离鉴定各品种种子蛋白中球蛋白的数量。结果表明,黑龙江省栽培大豆品种种子球蛋白含量占种子蛋白质含量的34.54—80.77％,含量的变幅较大,表明品种间有明显的差异。其中球蛋白含量在60％以上的有11个品种,占品种总数的20.75％,含量在50％以上的品种有22个,占41.51％,还有20个品种其含量低于50％,占品种总数的32.1％。 大豆种子蛋白中的球蛋白占绝大部份。各品种球蛋白含量明显影响豆腐产品的数量。品种的球蛋白与豆腐湿重呈显著正相关,回归分析表明,豆腐湿重对球蛋白存在着线性关系。豆腐干重与球蛋白组分7S/11S值达显著水平,回归分析表明,豆腐干重对7S/11S的回归分析存在着线性关系。
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| 关 键 词： | G. max 球蛋白 豆腐 |
RELATIVE OF HEILONGJIANG SOYEEAN CULTIVARS OF GLOBULIN WITH TOFU FOODS |
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| Chen Xia Li Shuzhen He Xuan Zhao Naixin Xu Xiaribin Miao YongshanSoybean Research Institute,Heihngjiang Academy of Agricultural SciencesChen Wensheng Shi Yanguo Wu Meng.RELATIVE OF HEILONGJIANG SOYEEAN CULTIVARS OF GLOBULIN WITH TOFU FOODS[J].Soybean Science,1989(3). |
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| Authors: | Chen Xia Li Shuzhen He Xuan Zhao Naixin Xu Xiaribin Miao YongshanSoybean Research Institute Heihngjiang Academy of Agricultural SciencesChen Wensheng Shi Yanguo Wu Meng |
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| Abstract: | Globulin in seed protein of 53 cultivars from different areas of Heilongjiang province was analysed by Appu Rao and Narasinga Rao. The result indicates that content of seed globulin of cultivars in Heilongjiang province is about 34.54-80.77%, the variation range indicates that difference among cultivars is very significant. 11 cultivars of them are with globulin content over 60%, 22 cultivars over 50%, and 20 cultirars below 50%. They are 20.75%, 41.51% and 37.74% of the total cultivars respectively.Globulin is the main part of seed protein of soybean. Globulin content in different cultivars effects directly the product amount of tofu. There is positive correlation between globulin and wet weitht of tofu. Regression analysis indicates that there is linear relationship between wet weignt of tofu and globalin content. There is a very remarkable relationship between dry weight of tofu and globulin component part 7s/11s. Regression analysis shows that the relationship is linear between tofu dry weight and 7s/11s. |
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| Keywords: | G max Globulin Tofu |
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