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—2．56g·100mL^-1，高于2．50g·100mL^-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。
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 culti-vars 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 cuhivar 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.
出处
《大豆科学》
CAS
CSCD
北大核心
2014年第2期203-206,共4页
Soybean Science
基金
国家"十二五"科技支撑计划(2014BAD11B01)
黑龙江省科技攻关项目(GA09B104-1)
关键词
大豆品种
豆浆
稳定性
蛋白质含量
Soybean cuhivars
Soymilk
Stability
Protein content
