摘要
分别以32个大豆品种制得的脱脂豆粉为原料,进行挤压组织化加工,对表征产品的色泽和质地品质特性的6项指标进行测定。通过因子分析,对不同大豆品种的组织蛋白加工适用性进行综合评价。结果表明,可将6个原始品质指标归属为4个相互独立的公因子,由各样品的综合因子得分得出,黑农48、吉育64、7607、黑农46、吉育70和绥农14等品种是加工大豆组织蛋白的优良大豆品种。
The defatted meal of 32 soybean varieties were utilized for extrusion texturization processing to produce textured soybean protein（TSP）,and the color and textural quality characteristics of TSP were determined.The TSP processing suitability of different soybean varieties was evaluated by the factor analysis.The results showed that the 6 original parameters could be attributed into 4 independent common factors.The composite factor scores of 32 indicated that the soybean varieties of ＇Heinong 48＇,＇Jiyu 64＇,＇7067＇,＇Heinong 46＇,＇Jiyu 70＇,and ＇Suinong14＇ were excellent for TSP processing.
出处
《吉林农业科学》
CSCD
北大核心
2012年第2期45-48,共4页
Journal of Jilin Agricultural Sciences
基金
中国博士后基金项目(20100471245)
吉林省人社厅博士后基金项目(00401)
吉林省杰出青年基金项目(20070105)
关键词
大豆品种
挤压组织化
大豆组织蛋白
因子分析
综合评价
Soybean varieties
Texturization
Textured soybean protein
Factor analysis
Comprehensive Evaluation
