摘要
论文选取了12种不同的大豆品种,研究了大豆中粗蛋白、水溶性蛋白对豆腐品质的影响。研究结果表明,豆腐的得率与粗蛋白成正相关,与水溶性蛋白成显著正相关;豆腐的保水性与大豆中粗蛋白和水溶性蛋白含量成显著正相关关系,相关系数分别为0.755和0.968;豆腐的硬度与豆腐的蛋白质和水溶性蛋白含量成负相关;就所选取的12种大豆品种而言,中豆8号、郑9007、郑92116、科丰6号、豫豆25、豫豆28等品种大豆蛋白质含量和水溶性含量都较高,更适合用作北豆腐的加工。
The effects of crud protein and water-soluble protein in 12 different varieties soybean on the yield and quality of tofu were studied in the paper. The yield was positively correlated with crud (r=0.696) and water-soluble protein (r=0.969); the water holding capacity of tofu was also positively correlated with crud (r=0.721) and water-soluble protein (r=0.969); but the negative correlation was observed between the firmness and the soy protein (r=-0.748) and water-soluble protein (r=-0.968). It was concluded that the more higher the protein, especially the water-soluble protein content in soybean varieties, the more suitable the variety was for Bei Tofu-making.
出处
《粮油食品科技》
2005年第3期16-18,共3页
Science and Technology of Cereals,Oils and Foods
关键词
大豆品种
蛋白质
保水性
得率
硬度
soybean variety
protein
water holding capacity
yield
firmness
