大豆7S、11S球蛋白亚基缺失突变体豆腐加工特性的鉴定  

Variation of tofu yield and qualities of soybean globulin subunit mutants

作　　者：刁桂珠[1] 潘俊波[2] 姜自芹[1] 葛玉君[1] 郑天慧[1] 曾蕊[1] 吴帅[1] 宋波[1] 拓云[1] 刘珊珊[1] 

机构地区：[1]东北农业大学农学院教育部大豆生物学重点实验室,哈尔滨150030 [2]东北林业大学生命学院,哈尔滨150040

出　　处：《东北农业大学学报》2011年第5期19-25,共7页Journal of Northeast Agricultural University

基　　金：国家自然科学基金资助项目(31071440);黑龙江省普通高等学校青年骨干支持计划项目(1155G12);哈尔滨市科技攻关计划项目(2008RFLXN002);博士后研究人员落户黑龙江科研启动项目(2009HB009);转基因生物新品种培育重大专项子任务(2008ZX08004-004)

摘　　要：以4份7S、11S球蛋白不同亚基组成大豆种质为试材,采用小样本大豆加工方法制作豆腐,测定其豆腐产量、豆腐干重(DTW)、豆腐蛋白含量(PC)、豆腐硬度和豆浆蛋白率(RPA)等豆腐品质指标,并分析和鉴定其豆腐加工特性来明晰以上四种大豆种质在豆腐品质加工上的利用潜力。结果表明,大豆7S球蛋白亚基表现分别为:α'-亚基缺失,[(α'+α)+11S(Ⅱb+Ⅱa)]-亚基缺失和β-亚基极少型变异种质日A-5、日B-1和越南褐脐做成的豆腐在豆腐产量、豆腐干重、豆腐蛋白质含量、豆腐硬度和豆浆蛋白率等品质性状上存在显著的差异,四个大豆材料间的湿、干豆腐产量的遗传变异系数较大。α'-亚基缺失型日A-5是适用于以硫酸钙作为凝固剂加工豆腐的大豆种质资源。低大豆7S球蛋白品系日B-1因同时伴随有11S酸性亚基缺失,所制豆腐硬度低、成型差。越南引进的越南褐脐(β-少型)可在优质豆腐用品种亲本选配中加以利用。Four soybean germplasm with typical variation in soybean 7S,11S globulin subunit composition were used to make tofu by mini-specimen soybean processing method.The tofu yield,dry tofu weight （DTW）,protein content （PC）,hardness of tofu and ratio of protein amount in soybean milk to total protein amount （RPA） were examined,and the four soybean germplasm＇s potential usability of tofu quality processing were analyzed.The results indicated the tofu made from riA-5 with α＇-subunit null,riB-1 with [（α＇＋ α）＋11S（Ⅱb＋Ⅱa）]-subunit null and Yuenanheqi with β-subunit extremely low had significant variation in tofu yield,DTW,PC,hardness of tofu,RPA and other quality traits.The genetics variation coefficient of wet weight and dry weight of tofu among four experiment materials was bigger.The riA-5 with α＇-subunit null was suitable for tofu production which takes CaSO4 as the coagulator.The tofu made from riB-1 with low 7S globulin and deficiency of 11S globulin acid subunit had smaller hardness of tofu and bad tofu shaping and appearance quality.The Yuenanheqi with β-subunit extremely low could be used as choosing parents for breeding good quality tofu.

关 键 词：大豆 球蛋白 亚基缺失种质 豆腐加工品质 

分 类 号：S565.1[农业科学—作物学]