大豆蛋白质及其组分含量对豆腐产量和品质的影响  

Effect of protein,11S and 7S components content on tofu yield and quality

作　　者：刘顺湖[1] 周瑞宝[2] 盖钧镒[1] 

机构地区：[1]南京农业大学大豆研究所国家大豆改良中心作物遗传与种质创新国家重点实验室,南京市210095 [2]河南工业大学大豆精深加工研究所,郑州市450052

出　　处：《中国油脂》2007年第2期65-68,共4页China Oils and Fats

摘　　要：通过对大豆蛋白质含量对豆腐产量和品质的影响,蛋白质11S和7S组分及7S的α′亚基和11S的酸性亚基含量对豆腐品质的影响的综述,可以看出大豆蛋白质含量与豆腐产量和品质的关系复杂,研究结果出现正相关、负相关和不相关3种情况,但球蛋白的含量与豆腐产量正相关。多数情况下,7S组分含量与豆腐品质负相关,11S组分含量与豆腐品质正相关,11S/7S比值与11S组分含量相似。7S的α′亚基含量与豆腐硬度负相关,11S的酸性亚基含量与豆腐硬度正相关。Effect of protein, 11S and 7S components, α＇ subunit of 7S and acidic subunits of 11S content on tofu yield and quality was summarized. Protein content was positively or negatively correlated with tofu yield and quality ,while the content of seed globulin was positively correlated with tofu yield. 7S component and α＇ subunit of 7S content may be negatively correlated with tofu quality, 11S component, 11 S/ 7S ratio and acidic subunits of 11S were positively correlated with tofu hardness and firmness.

关 键 词：大豆 蛋白质 11S组分 7S组分 豆腐 产量 品质 硬度 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]