大豆蛋白组分与豆腐品质特性的研究

Study on the relation between soybean protein components and the quality of Tofu

选用16种大豆品种作为本实验的研究原料,测定了各个品种大豆中的蛋白质、水溶性蛋白及各组分亚基的含量,再将这16种大豆原料分别做成豆腐,测定豆腐的得率、保水性及质构特性,通过方差分析得知豆腐湿基和干基得率差异性都比较大,保水性差异不大,各项质构参数差异较大。将大豆蛋白各组分含量与豆腐品质特性进行相关性分析得知大豆中蛋白质、水溶性蛋白及各组分亚基含量与豆腐的得率、保水性及质构特性均呈显著或极显著相关关系。豆腐的品质特性与大豆中7S组分及其亚基含量之间有着显著或极显著负相关关系;与11S组分及其亚基含量之间有着显著或极显著正相关关系,与11S/7S之间有着极显著正相关关系。将豆腐品质特性做聚类分析,由结果可得出:蒙9413、中黄13、中豆20、合丰55和合丰56这5种大豆品种作为原料所制的豆腐的得率、保水性以及质构特性较其他品种好。

In this paper, 16 soybean varieties were chosen as raw materials, and were measured the contents of soybean protein,water-soluble protein, and all the components of protein. In addition,the physical properties of tofu were made from different soybean species, the yield and quality of tofu （water retention, texture）, were measured.The analysis of variance showed that the yield of wet and dry basis of tofu had a significant difference, the water retention had no significant difference,the texture parameters had a significant difference.The statistical correlation analysis between the components of soybean protein and the quality of tofu showed that the yield of wet and dry basis,water retention and texture characteristics of tofu had a significant or significantly positive correlation with soybean protein and all the components of soluble protein, and had a significant or significantly negative correlation with the contents of 7S fraction and its subunits,and a significant or significantly positive correlation with the IIS fraction and its subunits contents.The cluster analysis of the quality of tofu showed that the species of M9413, Zhong huangl3, Zhong dou20, He feng55, He feng56 were the suitable varieties to process tofu.