不同蛋白含量大豆籽粒发酵纳豆的品质差异及相关性分析

Quality differences and correlation analysis of natto fermented from soybean seeds with different protein content

以7个基因型不同蛋白质含量的大豆为原料,研究纳豆枯草芽孢杆菌发酵后纳豆表面黏液感官品质与黏液性质的差异,并分析黏液品质与籽粒品质性状的关系。结果表明,除青大豆YSG-10和黑大豆YSB-37外的5种基因型的黄大豆发酵的纳豆黏液的感官评分、拉丝长度分别与籽粒蛋白质含量呈显著负相关(r分别为-0.953和-0.946,P<0.05);青大豆YSG-10蛋白质含量低、感官评分较低、拉丝长;黑大豆YSB-37蛋白质含量最高、感官品质较差、拉丝长度只有同一蛋白水平黄大豆YSY-23的1/3左右。低蛋白含量的黄色种皮YSY-102大豆适合做鲜食纳豆,而蛋白质含量较高的黄色种皮YSY-23大豆适合加工成纳豆粉。

Seven genotype soybean seeds with different protein content were using as the raw material for natto fermentation.The study was focus on the difference of the sensory quality and properties of mucilage on the surface of natto after fermented by Bacillus subtilis natto.Then the relationship between the quality of mucilage and the quality traits of soybean seeds was analyzed.The results showed that,the sensory score and stretch length of natto mucilage fermented from five different genotype soybean except green soybean YSG-10 and black soybean YSB-37 were significantly negatively correlated with seeds protein content respectively(r are-0.953,-0.946 respectively,P<0.05).Green soybean seed YSG-10 has a relatively low protein content,relatively low sensory score and relatively long stretch length;black soybean seed YSB-37 has the highest protein content,the lowest sensory score and the shortest stretch length,and yellow seed coat with low protein content soybean YSY-102 is suitable for fresh natto while the high protein content soybean YSY-23 is suitable for processing into natto powder,which can provide a reference for the selection and breeding of natto soybean.