STUDY ON RESOURCE SCREEN AND INHERITANCEIMPROVEMENT FOR PROCESSING QUALITYOF SOYBEANⅡ.Screening of soy bean variet ies fo r Tofu , sauce processing and f resh soy bean(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2004年03期

Page:

184-187

Research Field:

Publishing date:

Info

Title:

STUDY ON RESOURCE SCREEN AND INHERITANCEIMPROVEMENT FOR PROCESSING QUALITYOF SOYBEANⅡ.Screening of soy bean variet ies fo r Tofu , sauce processing and f resh soy bean

Author(s):

Liu Lijun 　Zhao Guixing 　Gao Mingjie 　Wu Junjiang 　Chen Xia

Soybean Research Institute , Hei longjiang Academy of Agricul tural Sciences , Harbin 150086

Keywords:

Tofu ; Sauce ; Fresh Soy bean ; 7S ;  11S global protein content

PACS:

S 565.102

DOI:

10.11861/j.issn.1000-9841.2004.03.0184

Abstract:

The content of sug ar and global protein of them w ere analysed , taking main commercial varieties f romdifferent ecology area and new developed v arieties of soybean as experiment materials .The results show that :(1)the 7S content of soybean varieties Hefeng 25 , Hefeng 43 , Hajiao 20 -5022 , Hajiao 20 -5489 , Hajiao 20-5651 -3 , Hajiao 99 -5657 , Hajiao 99 -5138 , Heinong 45 , Heinong 44 and Hajiao 20 -5214 are over 30 %respectively , among of them , Heinong 45 is the highest in 7S g lobal protein content ;(2)11S contents Heinong37 and Hajiao 20 -51004 are over 70 %;(3)Ha96 -3 is a new ideal fresh soybean , Heinong 37 is a good v arietyfor processing sauce ;(4)the relation between sug ar and fat contents in soy bean is posit ive and protein contentsis no signif icant neg at ive co rrelation in soybean varieties .

References:

1　S .K .C .Chang .S .Liu 等, Influence of storage on the characteri stics of soybean , Soymilk and t ofu[ D] .《第四届国际大豆学术讨论会》论文集, 2004

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