不同大豆品质加工豆腐适宜性的模式识别研究  

Pattern Recognition on Suitability of Different Soybean Quality in Tofu Processing

作　　者：陈思 于寒松[1,2,3] 吕博 张田[1,2] 王玉华 朴春红 刘俊梅[1,2,3] 代伟长 胡耀辉[1,2,3] Chen Si;Yu Hansong;Lv Bo;Zhang Tian;Wang Yuhua;Piao Chunhong;Liu Junmei;Dai Weichang;Hu Yaohui(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;Division of Soybean Processing,Soybean Research ＆ Developnlent Center,Chinese Agricultural Research Systenl,Changchun 130118 China;Jilin Sci-Tech Center for Food Production by Biotechnology,Changchun 130118,China)

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]国家大豆产业技术研发中心加工研究室,长春130118 [3]吉林省食品生物制造科技创新中心,长春130118

出　　处：《大豆科技》2018年第2期14-26,共13页Soybean Science & Technology

基　　金：国家现代农业大豆产业技术体系建设专项(CARS-04)

摘　　要：试验以68种不同大豆品种为样本,对其进行蛋白质、脂肪、水分含量、植酸、蛋白亚基中7S、11S含量、钙、铁、磷、镁、脂肪氧化酶活性、胰蛋白酶抑制因子等理化指标的测定。通过差异性分析得到结论:基础理化指标间差异显著。对供试大豆进行豆浆制备及测定豆浆蛋白并计算蛋白回收率和豆腐制备及产率、质构的测定。通过主成分分析得到6种主成分及主成分模型,累计方差贡献率为72.114%。进而进行聚类分析将68种大豆分为4类,结合聚类分析与豆腐品质评分,得知适合生产豆腐的大豆品种应满足的条件为蛋白质含量高、豆浆蛋白含量高、蛋脂比高、11S/7S含量偏高、植酸含量低、脂肪含量低。In this study, 68 soybean varieties were used as samples, and the contents of protein, fat,moisture content, phytic acid, 7 S and 11 S protein subunits calcium, iron, phosphorus and magnesium were measured. The difference between the physical and chemical indicators was significant. We prepared soymilk, determined soymilk protein, calculated the rate of protein recovery, prepared tofu, and measured tofu yield and texture. Principal component analysis showed that the contribution ofsix principal components to cumulative variance was 72.114%. Then, 68 soybean varieties were divided into4 groups. Based on the results of cluster analysis and tofu quality, we proposed that basic requirements for soybean varieties suitable for the production of tofu are high protein, high soymilk protein, higher ratio of protein/fat, relatively higher ratio of 11 S/7 S protein subunit, but lower phytic acid and fat acid content.

关 键 词：大豆 理化指标 豆腐 主成分分析 聚类分析 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]