GENOTYPIC VARIATION OF UTILIZATION OF NUTRIENTS IN SOYMILK AND TOFU PROCESSING(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Title:: GENOTYPIC VARIATION OF UTILIZATION OF NUTRIENTS IN SOYMILK AND TOFU PROCESSING

Author(s):: Cai Junyi Qian Hujun Ji Dongfeng Wang Mingjun; Soybean Research Institute,Nanjing Agricultural University,National Center of Soybean Im Provement,Ministry of Agriculture,Nanjing 210096

Abstract:: A sample of 261 soybean varieties was used to study the variation of utilization of nutrients during soymile and tofu processing.The average dried soymilk from 100g dried seeds was 71.92g,in which the average protein was 37.20g,average oil 16.22g,average carbohydrate 13.25g;and the average dreed tofu was 51.80g,in which the average protein 23.94g,average oil 12.73g,average carbohydrate 10.03g;and the average dried residue25.76g,in which the average rate of protein in residue being 15.31%,that of oil 13.13%,that of carbohydrate 51.24%;the average dried inagglutination was 20.12g,in which the rate of protein in inagglutination being 29.71%,that of oil 18.55%,that of carbohydrate 11.01%.There observed significant variation among varietics for all the traits of utilization and disuse of nutrients. The superior genotypyes of the major traits were screened out for breeding program in soymilk and tofu manufacturing.

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Last Update: 2016-12-26