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.
出处
《中国油脂》
CAS
CSCD
北大核心
2007年第2期65-68,共4页
China Oils and Fats
关键词
大豆
蛋白质
11S组分
7S组分
豆腐
产量
品质
硬度
soybean
protein
llS component
7S component
tofu
yield
quality
hardness and firmness
