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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,[(α’+α)+11S(Ⅱb+Ⅱa)]-亚基缺失和β-亚基极少型变异种质日A-5、日B-1和越南褐脐做成的豆腐在豆腐产量、豆腐干重、豆腐蛋白质含量、豆腐硬度和豆浆蛋白率等品质性状上存在显著的差异,四个大豆材料间的湿、干豆腐产量的遗传变异系数较大。α’-亚基缺失型日A-5是适用于以硫酸钙作为凝固剂加工豆腐的大豆种质资源。低大豆7S球蛋白品系日B-1因同时伴随有11S酸性亚基缺失,所制豆腐硬度低、成型差。越南引进的越南褐脐(β-少型)可在优质豆腐用品种亲本选配中加以利用。
Four soybean germplasms with different subunits of 7S and 11S globulin were used as materials to make tofu with a small sample soybean processing method. The yield of tofu, the dry weight of tofu (DTW), the content of tofu protein (PC) and the hardness of tofu Soybean protein content (RPA) and other tofu quality indicators, and analysis and identification of tofu processing characteristics to clarify the above four kinds of soybean germplasm in tofu quality processing potential. The results showed that the expression of 7S globulin subunits of soybean were as follows: deletion of α’-subunit, deletion of [(α ’+ α) + 11S (Ⅱb + Ⅱ a)] - There were significant differences in quality traits such as tofu yield, tofu dry weight, tofu protein content, tofu hardness and soymilk protein content of tofu made on day A-5, day B-1 and Vietnamese brown navel, Wet and dry tofu yield greater genetic variation coefficient. α’-Subunit Absent Type Day A-5 is a soybean germplasm resource suitable for processing tofu with calcium sulfate as a coagulant. Low soybean 7S globulin strain B-1 due to the simultaneous lack of 11S acidic subunit, made of tofu hardness is low, poor shape. Vietnam imported brown umbilical (β-less) can be used in the selection of high-quality varieties of tofu varieties to be used.