TANG Wenyi,ZHAO Enlong,SONG Qiulai,et al.Relationship Between Soybean Cultivars and Soymilk Characteristics[J].Soybean Science,2014,33(02):0.[doi:10.11861/j.issn.1000-9841.2014.02.0203]
大豆品种与豆浆特性关系的研究
- Title:
- Relationship Between Soybean Cultivars and Soymilk Characteristics
- 文章编号:
- 1000-9841（2014）02-0203-04
- Keywords:
- Soybean cultivars; Soymilk; Stability; Protein content
- 分类号:
- TS214.2
- 文献标志码:
- A
- 摘要:
- 以来自黑龙江、吉林和河北省的36个大豆品种为材料，研究了大豆品种与豆浆稳定性、蛋白质含量及蛋白质回收率的关系。结果表明：由供试大豆制作的豆浆，稳定系数变幅为0.576～0.786，大于0.750的品种有5个，占供试品种的13.89%；豆浆蛋白质含量变幅为1.01～2.56 g·100 mL-1，高于2.50 g·100 mL-1的品种有1个，占供试品种的2.78%；蛋白质回收率变幅为33.04%～88.71%，高于80.00%的品种有1个，占供试品种的2.78%。豆浆的稳定性与大豆籽粒脂肪含量呈显著正相关。
- Abstract:
- Soymilk is a traditional food of China,stability and protein content are important indicators of soymilk quality.In this paper,the relation between soybean cultivars and characteristics of soymilk were investigated with thirty six soybean cultivars from Heilongjiang,Jilin and Hebei provinces as the experimental materials.The soymilks’ stability coefficients ranged from 0.576 to 0.786,with five cultivars exceeded 0.750,accounted for 13.89% of the tested cultivars.Soymilk protein content ranged from 1.01 to 2.56 g·100 mL-1,with only one cultivar higher than 2.50 g·100 mL-1.The protein recovery rate ranged from 33.04% to 88.71%,with Suixiaolidou 2 higher than 80.00%.The stability of soymilk was significant correlated with the fat content of soybean seed.
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备注/Memo
收稿日期：2013-09-25
基金项目：国家“十二五”科技支撑计划(2014BAD11B01)；黑龙江省科技攻关项目（GA09B104-1）。
第一作者简介：唐文义(1988-)，男，在读硕士，主要从事大豆栽培生理研究。E-mail:tangwenyicomeon@163.com。
通讯作者：龚振平(1966-)，男，博士，教授，主要从事大豆栽培生理及保护性耕作研究。E-mail:gzpyx2004@163.com。