Zhang Mingjing Wei Yimin.STUDIES ON CORRELATION BETWEEN SOYBEAN VANETIES ANDTEXTURE PROPERTIES OF TOFU - GEL[J].Soybean Science,2006,25(01):32-37.[doi:10.11861/j.issn.1000-9841.2006.01.0032]
大豆品种品质性状与豆腐凝胶特性的关系*
- Title:
- STUDIES ON CORRELATION BETWEEN SOYBEAN VANETIES ANDTEXTURE PROPERTIES OF TOFU - GEL
- Keywords:
- Soybean ; Varieties; Tofu-gel ; Texture properties
- 文献标志码:
- A
- 摘要:
- 为探讨大豆品种品质特性与豆腐凝胶特性的关系 ,选用 15 个来自黑龙江、北京等地的食用大豆品种为试材 ,测定籽粒百粒重 、容重 、粗蛋白和粗脂肪含量, 并且研究相同条件下制作 GDL 豆腐的凝胶体积和质构特性变化 ,结果表明 :不同大豆品种籽粒品质特性和豆腐凝胶特性均存在显著差异。相关性分析表明:豆腐凝胶体积与质构参数中的弹性 、内聚性和耐咀嚼性呈极显著正相关(r分别为 0. 7750、0. 8410 和 0. 7932), 而与硬度和胶粘性呈极显著负相关(r 分别为 - 0. 7556 和- 0. 8196);大豆籽粒品质特性与豆腐凝胶特性间的相关性不显著, 说明并不能由大豆品种粗蛋白含量 、百粒重和容重等简单指标判定豆腐得率与品质。产生这种差异的化学和分子学基础,还有待进一步研究 。
- 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.
参考文献/References:
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备注/Memo
基金项目:中国农业科学院杰出人才专项基金