豆腐产量、品质与籽粒营养成分及加工性状的关系

以南方、黄淮、东北地区261个品种为材料，运用通径分析方法研究干豆腐产量、品质与籽粒营养成分及加工性状的关系。结果表明提高总糖利用率、脂肪利用率、蛋白利用率对提高干豆腐产量具有较大促进作用；增加籽粒脂肪含量及其利用率，能较大地促进干豆腐脂肪含量的提高，蛋白利用率的提高能较大地促进干豆腐蛋白含量的提高；总糖利用率的提高能较大地促进干豆腐总糖含量的提高；营养成分利用率与其抽提率、絮凝率的典型相关分析表明蛋白絮凝率和脂肪絮凝率的提高有利于蛋白利用率的提高；总糖抽提率和絮凝率的提高有利于总糖利用率的提高。

Correlations of Tofu Yield and Quality with Seed Nutrients and Processing Traits

Samples of 261 soybean varieties from three major planting areas were used to study the correlations of tofu yield and quality with the seed nutrients and tofu processing traits.Path coefficient analyses indicated that the dried tofu yield Positively correlated with the recovery of carbohydrate,oil and protein.The oil content in dried tofu was correlative with the recovery of oil and the oil content in seed,and so were the protein content and the carbohydrate content in dried tofu.Canonical analyses indicated that the recovery of protein was correlative with coagulability of protein and oil,and that the recovery of carbohydrate was correlative with extractability and coagulability of carbohydrate.