|Table of Contents|

STUDIES ON CORRELATION BETWEEN SOYBEAN VANETIES ANDTEXTURE PROPERTIES OF TOFU - GEL(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2006年01期
Page:
32-37
Research Field:
Publishing date:

Info

Title:
STUDIES ON CORRELATION BETWEEN SOYBEAN VANETIES ANDTEXTURE PROPERTIES OF TOFU - GEL
Author(s):
Zhang Mingjing 　 Wei Yimin
(Institute of Food Science and Technology , CAAS , Beij ing 100094)
Keywords:
Soybean ; Varieties; Tofu-gel ; Texture properties
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2006.01.0032
Abstract:
The relationship of soybean quality and Tofu-gel characters was studied by the data analysis of15 soybean cultivars from Heilongjiang Provinces and Beijing. The 100-seed weight (HSW), test weight ,crude protein and crude fat of seeds were investigated. Tofu was made of glucono - delta - lactone (GDL).The results showed that there were the significant differences of soybean quality and Tofu-gel characters a-mong different soybean cultivars. The correlation analysis illustrated that the significantly positive correla-tion were existed between tofu volume and springness, cohesiveness and chewness (r =0. 7750, 0. 8410,0. 7932). But there were significantly negative correlation between tofu volume and hardness and adhesive-ness (r =- 0. 7556, - 0. 8196). The relationship between soybean seed quality (such as HSW , testweight , crude protein and crude fat) and Tofu - gel properties was not significant , which showed that itcouldn’t be determined the tofu volume and textural characters simply by the seed quality of soybean culti-vars. The next studies were needed to illustrate this kind of difference and correlation based on chemistryand molecular biology.

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Last Update: 2016-12-12