[1]盖钧镒　钱虎君　吉东风　王明军.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(03):199-206.[doi:10.11861/j.issn.1000-9841.1999.03.0199]
　Cai Junyi Qian Hujun Ji Dongfeng Wang Mingjun.GENOTYPIC VARIATION OF UTILIZATION OF NUTRIENTS IN SOYMILK AND TOFU PROCESSING[J].Soybean Science,1999,18(03):199-206.[doi:10.11861/j.issn.1000-9841.1999.03.0199]
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豆乳和豆腐加工过程中营养成分利用的品种间差异

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第18卷 期数: 1999年03期 页码: 199-206 栏目: 出版日期: 1999-08-25
Title:
GENOTYPIC VARIATION OF UTILIZATION OF NUTRIENTS IN SOYMILK AND TOFU PROCESSING
作者:
盖钧镒　钱虎君　吉东风　王明军
南京农业大学大豆研究所农业部国家大豆改良中心　南京210095
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
关键词:
大豆品种;  豆乳; 豆腐; 遗传变异
Keywords:
Soybean varieties;  Soymilk;  Tofu;  Genotypic variation
DOI:
10.11861/j.issn.1000-9841.1999.03.0199
文献标志码:
A
摘要:
采用全国各地的261个大豆品种为材料,研究豆乳和豆腐加工过程中营养成分利用和损失的品种间差异,结果表明豆乳和豆腐加工过程中每100g 干籽粒平均生产干豆乳71. 92g ,其中蛋白质、油分、糖类产量分别为37. 20g、16. 22g、13. 25g; 生产干豆腐51. 80g , 其中蛋白质、油分、糖类产量分别为23. 94g、12. 73g、10. 03g; 损失豆渣干物质25. 76g ,其中蛋白质、油分、糖类损失率分别为15. 31% 、13. 13% 、51. 24% ;损失乳清干物质20. 12g ,其中蛋白质、油分、糖类损失率分别为29. 72%、18. 55% 、11. 01% 。营养成分利用性状和损失性状在品种间的差异均达到极显著水平,变异系数都较大,从中筛选出一批优异种质。
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.

参考文献/References:

[1 ]　周新安、盖钧镒、马育华, 1992,大豆品种间豆腐加工特性的变异及其与贮存蛋白各组分含量的关系,大豆科学, 11( 4): 283- 289

[2 ]　章晓波、盖钧镒, 1994, 大豆地产品种豆腐产量与有关加工性状遗传变异的初步研究,大豆科学, 13( 3): 207- 215
[3 ]　金骏培、盖钧镒, 1995,大豆地方品种在豆腐产量品质及有关加工性状上的遗变异,南京农业大学学报, 18( 1): 5- 9
[4 ]　北京大学生物化学教研室编, 1984,生物化学实验指导,高等教育出版社

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更新日期/Last Update: 2016-12-26