大豆品种与腐竹品质之间的相关性研究

Correlation between Soybean Variety and Yuba Quality

选取20个大豆品种,测定大豆理化指标及其制成腐竹的品质指标,采用相关分析及逐步回归分析方法,分析大豆品种理化指标与腐竹品质之间的关系。结果表明:大豆脂肪含量与腐竹吸水性、耐煮性、得率、腐竹脂肪及蛋白质含量呈显著相关(r分别为-0.511*、-0.488*、0.510*、0.498*、-0.498*);大豆蛋白含量与腐竹揭膜速率呈极显著负相关(r=-0.697**),与腐竹蛋白质、脂肪含量均达到显著相关(r分别为0.524*、-0.504*);大豆总糖与腐竹得率、脂肪含量呈显著正相关(r=0.517*、r=0.483*);大豆的蛋白/脂肪与腐竹蛋白质、脂肪含量均呈极显著相关(r=0.628**、r=-0.603**),与得率的相关系数r=-0.479*,达到显著水平;大豆的蛋白/总糖与腐竹揭膜速率、得率呈显著负相关(r=-0.444*、r=-0.530*),与腐竹蛋白质、脂肪含量均达到极显著相关水平(r=0.630**、r=-0.646**)。通过逐步回归分析,各回归方程的F值与复相关系数R均达到显著或极显著水平。从入选回归方程的各指标来看,腐竹的品质指标受到大豆灰分含量、脂肪含量、蛋白/总糖以及蛋白/脂肪等的综合影响。

Totally 20 soybean varieties were selected to investigate the relationship between physicochemical properties of soybean and yuba quality by means of correlation analysis and stepwise regression analysis.The results indicated that soybean fat content was correlated with yuba water-absorbing capability,cooking resistance,yield and protein content（r =-0.511＊,-0.488＊,0.510＊,0.498＊ and-0.498＊）.Soybean protein content was negatively correlated with bursting rate（r =-0.697＊＊）,and was significantly correlated with the contents fat and protein in yuba（r=0.524＊ and-0.504＊）.Total sugar content of soybean was significantly correlated with yuba yield and fat content（r=0.517＊ and 0.483＊）.Protein/fat ratio of soybean was significantly correlated with yuba protein content,fat content and yield.Protein/sugar ratio was negatively correlated with bursting rate and yield（r =-0.444＊ and-0.530＊）,and was significantly correlated with yuba protein and fat contents（r=0.630＊＊and-0.646＊＊）.Regression analysis showed that the F values and multiple correlation coefficient values R of the regression models developed for 6 quality indices of yuba reached up to a significant level.Based on these quality indices,the quality of yuba was affected by soybean ash content,fat content,protein/sugar ratio and protein/fat ratio.