摘要
通过测试不同大豆品种的抗压力和主要成分的含量,分析大豆籽粒挤压过程中两者之间的关系。结果表明:不同大豆品种的抗压力差异显著,大豆抗压力值与大豆的水分含量呈显著负相关性,与大豆的脂肪含量、蛋白质含量呈极显著正相关性。
In order to provide a theoretical basis for harvesting, transport and processing of soybean, the anti-pressure capacities and major components of different varieties of soybean were determined, and the correlations between them were analyzed. Results indicated that different varieties of soybean had different anti-pressure capacities. Anti-pressure capacity was negatively correlated with water content, while positively correlated with fat and protein contents.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第13期136-138,共3页
Food Science
关键词
大豆
抗压力
水分
蛋白质
脂肪
soybean
anti-pressure capacity
water content
protein
fat
