|Table of Contents|

A REVIEWON SOYBEAN GENTICS AND BREEDING OF THE TOFU TRAITS(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2003年01期
Page:
59-62
Research Field:
Publishing date:

Info

Title:
A REVIEWON SOYBEAN GENTICS AND BREEDING OF THE TOFU TRAITS
Author(s):
Qian Hujun 　Gai Junyi 　Yu Deyue
Soybean Research Institute , Nanjing Agriculture University , National Center of SoybeanImprovement , Ministry of Agriculture , Nanjing , 210095
Keywords:
Soybean ; Tofu ; Genetics ; Breeding
PACS:
S 565.103
DOI:
10.11861/j.issn.1000-9841.2003.01.0059
Abstract:
In this paper , the research of The technology of Tofu production and the genetics and breeding of Tofu output ,quality and processing traits was reviewed , in order to promote the provide evidences for the selection of the soybean varietiesfor food producing

References:

1 　陈霞, 李淑贞, 何萱, 等.黑龙江省大豆品种球蛋白含量比较及其豆腐产品的研究初报[ J] .大豆科学, 1989 , 8(3):295 -299.

2 　盖钧镒, 钱虎君, 吉东风, 等.豆乳和豆腐加工过程中营养成分利用的品种间差异[ J] .大豆科学,1999 , 18(3):199-206.
3 　盖钧镒, 钱虎君, 吉东风, 等.大豆豆腐产量的遗传研究[ J] .遗传学报, 2000 , 27(5):434 -439.
4 　高忠, 盖钧镒.测定豆腐产量微量方法的研究[ J] .大豆科学,1997 , 16(1):42 -47.
5　金俊培, 盖钧镒.大豆地方品种豆腐产量、品质及有关加工性状的遗传变异[ J] .南京农业大学学报, 1995 , 18(1):5 -9.
6　金俊培, 盖钧镒.大豆地方品种豆腐产量、品质及有关加工性状的相关[ J] .中国农业科学,1996 , 29(2):28 -33.
7 　钱虎君, 盖钧镒, 吉东风, 等.豆腐产量、品质与子粒营养成分及加工性状的关系[ J] .中国粮油学报, 1999 , 14(5):35 -39.
8 　钱虎君, 盖钧镒, 吉东风, 等.干豆乳和干豆腐产量遗传的母体效应分析[ J] .中国农业科学,1999 , 32(增刊):31 -35.
9　钱虎君, 盖钧镒, 喻德跃.豆乳和豆腐加工过程中滤渣方法和絮凝时间对营养成分利用的影响[ J] .大豆科学, 2001 , 20(1):18 -21.
10 钱虎君, 盖钧镒, 喻德跃.大豆豆乳和豆腐产量、品质及有关加工性状的遗传变异[ J] .植物遗传资源科学, 2001 , 2(1):44 -47.
11 王明军, 钱虎君, 盖钧镒, 等.大豆豆腐产量微样品分析及其应用研究[ J] .中国油料作物学报, 2000, 22(1):76 -80.
12 武天龙, 杨庆凯, 孟庆喜.大豆不同品种豆腐产量和质量的研究分析[ J] .大豆科学, 1986 , 5(3):189 -195.
13 许显滨, 陈霞, 赵乃新, 等.大豆品种间豆腐加工特性的差异[ J] .大豆科学, 1990 , 9(1):74 -77.
14 许显滨, 陈霞, 赵乃新, 等.大豆品种11SA5 端球蛋白与豆腐加工特性的研究[ J] .大豆科学,1991 , 10(3):250-251.
15 章晓波, 盖钧镒.大豆地方品种豆腐产量与有关加工性状遗传变异的初步研究[ J] .大豆科学,1994 , 13(3):207-215.
16 周新安, 盖钧镒, 马育华.大豆品种间豆腐加工特性的变异及其与贮存蛋白各组份含量的关系[ J] .大豆科学, 1992 , 11(4):283 -289.
17 Fehr W.R.Regisgat ion of HP201 soybean[ J] .Crop Sci .1990, 30(6):1361.
18 Fehr W.R.Regisgat ion of HP202 soybean[ J] .Crop Sci .1990, 30(6):1362.
19 Fehr W.R.Regisgat ion of HP203 soybean[ J] .Crop Sci .1990, 30(6):1363.
20 Fehr W.R.Regisgat ion of HP204 soybean[ J] .Crop Sci .1990, 30(6):1364.
21 Guzman T.J .,Murphy P .A.Tocopherols of soybean seeds and soybeancurd(tofu)[ J] .J .Agri c.Food Chem .1986 , 34 :791 -795.
22 Johnson L.D, Wilson L.A.Influence of soybean variety and the methodof processing in tofu manufacturing:comparison of methods for measuringsoluble solids in soymi lk[ J] .J .Food Sci.1984 , 49:202 -204.
23 Lim B.T., Deman J .M.Yield and quality of tofu as coagulant[ J] .J .Food Sci.1990, 55(4):1088-1092.
24 Miskovsky ..Effects of chemi cal preservatives on storage and nutrient compositionof soybean curd[ J] .J .Food S ci.1987 , 52(6):1535 -1537.
25 Ohara T.Basic research on tofu and frozen tofu , experiment s on the physicalcharacteristics of soybean produced in (Enrei and Nakasennari), andtheir suitability for processing[ J] .Soybean Abst racts .1986, 9(7):187.
26 Wang H .L.Effect of soybean varieties on the yield and quality of tofu[ J] .Cereal Chem .1983 , 60(3):245-248.
27 Wang H .L., Cavins J .F.Yield and amino acid composi tion of fractionsobtained during tofu production[ J] .Cereal Chem .1989 , 66(5):359 -361.

Memo

Memo:
-
Last Update: 2016-12-31