摘要
以南方和黄淮地区的２１０个大豆地方品种为材料，研究豆腐产量、品质及有关加工性状的遗传变异。１００ｇ烘干大豆籽粒干豆腐产量的品种间平均数与标准差为５０．０±５．２ｇ，湿豆腐产量２４６．１±５１．７ｇ；豆腐蛋白量１６．２±５．０ｇ，豆腐脂肪量１１．３±１．９ｇ，豆腐蛋脂量２７．５±６．１ｇ；豆腐蛋白含量３２．３％±８．４％，豆腐脂肪含量２２．９％±３．１％，豆腐蛋脂含量５５．２％±９．３％；脂肪利用率８０．２％±１１．７％，蛋白利用率３５．５％±１１．０％，蛋白抽提率６５．６％±１１．７％，蛋白凝固率５５．０％±１６．７％，残渣率３７．２％±５．３％，渣蛋白含量２８．５％±３．７％，渣脂肪含量１４．０％±２．５％。从中筛选出一批各别性状的优异种质。
A sample of 210 soybean landaces was used to study the genotypic variatation of tofu yield, quality and processing traits. the average yield of dried tofu from 100 g dried seeds was 50.0± 5. 2 g, that of fresh tofu 246. 1±51. 7 g; the amount of protein in tofu 16. 2± 5. 0 g, the amount of oil in tofu 11. 3±1. 9 g and the total amount of protein and oil in tofu 27. 5± 6. 1 g; the content of protein in dried tofu 32. 33% ± 8. 4 %, that of oil in dried tofu 22. 9% ± 3. 1 %, the total content of protein and oil in dried tofu 55. 2% ±9. 3%; the recovery of protein 35. 5% ± 11. 0%, the recovery of oil 80. 2% ±11. 7%, the extractability of protein 65. 6 % ± 11. 7, the coagulability of protein 55. 0% ± 16. 7%, the residue rate 37. 2% ± 5. 3%, the protein content in residue 28. 5 % ±3. 7%, and the oil content in residue 14. 0% ± 2. 5 %. There existed abundant genotypic variation and seledion potential of tofu yield, quality components and processing traits. Ten superior landraces of dried tofu yield, ten superior landraces of fresh tofu yield, and fives of each quality and processing traits, tespectively, were screened out for breeding program of tofu manufacturing. In addition, one landrace with fragrant flavor of fresh tofu was found.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
1995年第1期5-9,共5页
Journal of Nanjing Agricultural University
基金
国家自然科学基金
关键词
大豆
品种
豆腐
遗传变异
产量
品质
soybean
landrace
bean curd
genotypic variation
