九三大豆主栽品种专用特性分析  

Analysis of Special Characteristics of the Main Soybean Varieties in 93 Administrative Bureau

作　　者：张宏雷 翟瑞常[2] ZHANG Hong-lei;ZHAI Rui-chang(93 Administrative Bureau of Heilongjiang Agricultural Reclamation Bureau, Nenjiang ,China;Heilongjiang Bayi Agricultural University,Daqing 163000,China)

机构地区：[1]黑龙江省农垦九三管理局,黑龙江嫩江161441 [2]黑龙江八一农垦大学,黑龙江大庆163000

出　　处：《黑龙江农业科学》2018年第4期1-4,共4页Heilongjiang Agricultural Sciences

摘　　要：为考察现有主栽大豆品种的专用特性,推动黑龙江省专用大豆品种的种植,选取九三地区大豆主栽品种的7个品种,通过测定蛋白质、脂肪、氨基酸、7S球蛋白亚基含量、11S球蛋白亚基含量,初步探究大豆品种的专用用途。结果表明:从脂肪含量和水溶性蛋白比例上考虑垦鉴豆27、垦鉴豆28、北豆41适用于加工大豆油和豆浆,从豆腐产率和硬度方面考虑,大粒黄、黑河43用于加工湿豆腐,北亿5号用于制作干豆腐。In order to investigate the special characteristics of the existing main soybean varieties and promote the planting of special soybean varieties in Heilongjiang,we selected 7 main cultivars in 93 Adminstrative Bureau,determined the content of protein,fat,amino acids,7 Sglobulin content of subunits,11 Sglobulin content of subunits,and preliminary explore the special purpose of soybean varieties.The results showed that considering the ratio of fat content and water-soluble protein,Kenjiandou 27,Kenjiandou 28,and Beidou 41 were suitable for processing of soybean oil and soybean milk,considering the bean curd production rate and hardness,Heihe 43 and Dalihuang were suitable to wet bean curd,and Beiyi5 was used to make dried bean curd.

关 键 词：九三大豆 专用特性 氨基酸 

分 类 号：S565.1[农业科学—作物学]