大豆蛋白亚基与豆腐的质构特性的相关性

Correlation of Soybean Protein Subunits and Tofu Texture Characteristics

采用SDS-PAGE电泳技术,对河南省16个不同大豆品种中水溶性蛋白组分的构成和含量进行了系统的分析,对大豆蛋白亚基与豆腐的质构特性进行相关性分析。结果显示:品种间7S组分及其亚基的含量差异显著,其中α'亚基与质构特性的硬度、弹性、黏聚性和回复性指标均呈极显著负相关;α亚基与硬度指标呈极显著负相关;β亚基与硬度、弹性、黏聚性和回复性指标均呈极显著负相关。而11S组分及其亚基含量差异较小,其中BS组分与黏聚性指标呈极显著正相关。11S/7S与硬度、弹性、黏聚性指标呈极显著正相关,与回复性指标呈显著正相关。

Totally 16 different varieties of soybeans have been selected as test materials in this study to investigate the compositions,as well as the contents of soybean water-soluble protein components by SDS-PAGE electrophoretic technique.Correlation analysis between soybean protein components and texture characteristics of tofu has been studied.The results showed that：7S fraction and its subunits contents has a significant difference; α＇ subunit is significantly negatively correlated with hardness,springiness,cohesiveness and resilience; α subunit is significantly negatively correlated with hardness; β subunit is significantly negatively correlated with hardness,springiness,cohesiveness and resilience.11S fraction and its subunits contents are stable; BS subunits are significantly positively correlated with cohesiveness.11S/7S is significantly positively correlated with hardness,springiness and cohesiveness,and positively correlated with resilience.