[1]刘丽君　赵贵兴　高明杰　吴俊江　陈霞.大豆加工品质的资源筛选和遗传改良的研究Ⅱ.豆腐、酱油、毛豆大豆加工原料的筛选[J].大豆科学,2004,23(03):184-187.[doi:10.11861/j.issn.1000-9841.2004.03.0184]
　Liu Lijun Zhao Guixing Gao Mingjie Wu Junjiang Chen Xia.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[J].Soybean Science,2004,23(03):184-187.[doi:10.11861/j.issn.1000-9841.2004.03.0184]
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大豆加工品质的资源筛选和遗传改良的研究Ⅱ.豆腐、酱油、毛豆大豆加工原料的筛选

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第23卷 期数: 2004年03期 页码: 184-187 栏目: 出版日期: 2004-08-25
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
文章编号:
1000 -9841(2004)03 -0184 -04
作者:
刘丽君　赵贵兴　高明杰　吴俊江　陈霞
黑龙江省农业科学院大豆研究所, 哈尔滨150086
Author(s):
Liu Lijun 　Zhao Guixing 　Gao Mingjie 　Wu Junjiang 　Chen Xia
Soybean Research Institute , Hei longjiang Academy of Agricul tural Sciences , Harbin 150086
关键词:
豆腐; 酱油; 毛豆; 原料; 筛选
Keywords:
Tofu ; Sauce ; Fresh Soy bean ; 7S ;  11S global protein content
分类号:
S 565.102
DOI:
10.11861/j.issn.1000-9841.2004.03.0184
文献标志码:
A
摘要:
以不同生态区的主栽品种和改良创新的品种为试材, 分别对其糖份和球蛋白含量进行研究,结果表明:1 .7S 含量大于30 %的品种有合丰25 、合丰43 、哈交20 -5022 、哈交20 -5489 、哈交20-5651 -3 、哈交99 -5657 、哈交99 -5138 、黑农45 、黑农44 、哈交20 -5214 , 其中黑农45 的7S 球蛋白含量最高。2 .11S 含量大于70 %的品种有黑农37 和哈交20 -51004 。3 .哈96 -3 是一个理想的菜用大豆新种质, 黑农37 是制作酱油加工原料的好品种。4 .大豆品种中糖份与脂肪含量间的关系为正相关, 与蛋白质之间成不显著的负相关。
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 .

参考文献/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

2 ? ?A.A1 Mahfu ;C .Tsukamoto , T .Ono.The decrease mechanism ofundersirable astringent t ast e in soymilk during t ofu curd f ormation[ D] .《第四届国际大豆学术讨论会》论文集, 2004
3　陈霞.黑龙江省大豆品种球蛋白含量比较及豆腐产品研究初报[ J] .大豆科学, 1989 , 3
4　姜振峰.东北地区5 个大豆品种球蛋白含量的分析及利用[ J] .大豆科学, 2003.Vo1.22(2)115 -119
5　刘丽君.大豆加工品质材料的筛选[ J] .黑龙江农业科学, 2002(1):13 -15

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备注/Memo

作者简介:刘丽君(1958 -), 女, 研究员, 从事大豆遗传育种研究。

更新日期/Last Update: 2017-01-01