大豆豆乳和豆腐产量、品质及有关加工性状的遗传变异

Genetic variation of soymilk tofu output,quality and processing traits

采用全国各地的261个大豆品种为材料,研究豆乳和豆腐产量、品质及有关加工性状的遗传变异。结果表明豆乳和豆腐加工过程中每100g 干籽粒平均生产干豆乳71.92g,生产干豆腐51.80g,损失豆渣干物质25.76g,损失乳清干物质20.12g。干豆乳蛋白质、脂肪和总糖的含量分别为51.85%、22.55%和18.42%,干豆腐蛋白质、脂肪和总糖的含量分别为46.22%、24.58%和19.36%。豆乳和豆腐产量、品质及有关加工性状在品种间的差异均达到极显著水平,变异系数都较大,从中筛选出一批优异种质。

Two hundreds and sixty-one varieties were used to study genetic variation of soymilk,tofu output,quality and processing traits.The results showed that 100g soybean seeds could produce 71.92g soymilk powder,51.80g tofu ,25.76g dry residue and 20.12g dry whey.The average protein content,oil content and carbohydrate were 51.80%, 22.53% and 18.46% in soymilk powder and were 46.22%,24.67% and 19.42% in dry tofu respectively.Significant genetic variations were observed for all traits and elite genotypes for important traits were screened out which can be used in breeding program to improve soymilk and tofu production.