Position: Home > Articles > Studies on Protein Components in Soybean Seeds and Beau Curd
Journal of Shenyang Agricultural University
1995
(1)
不同大豆品种籽粒及其豆腐中蛋白质组分的研究
作 者：
裴东红;余建章;程国华;赵艺欣;谢甫绨;张仁双
单 位：
沈阳农业大学，辽宁省农业科学院;沈阳农业大学
关键词：
大豆；蛋白质组分；豆腐
摘 要：
选用２３个春大豆和夏大豆栽培品种．调查单株粒重，测定豆腐产量性状、籽粒蛋白质含量和蛋白质各组分含量．研究表明：大豆籽粒中球蛋白、清蛋白、谷蛋白、醇溶谷蛋白、２Ｓ、７Ｓ、１１Ｓ球蛋白含量分别平均为２７．５４３％，６．９５２％，５．２９２％，１．９０１％，４．８６２％，５．３７４％和１７．３１４％．籽粒蛋白质各组分含量变异系数大．豆腐湿重、豆腐干重、豆腐湿体积与籽粒中７Ｓ、１１Ｓ球蛋白、清蛋白含量呈正相关，与籽粒中２Ｓ球蛋白含量呈负相关，均不显著；豆腐干重与籽粒中谷蛋白含量、豆腐湿重与籽粒中醇溶谷蛋白含量分别呈负、正显著相关。籽粒中１１Ｓ球蛋白、清蛋白含量与单株粒重、籽粒中蛋白质含量相关不显著．
译 名：
Studies on Protein Components in Soybean Seeds and Beau Curd
作 者：
Pei Donghong;Yu Jianzhang;Cheng Guohua;Zhao Yixin;Xie Fudi(Shenyang Agricultural University, Shenyang 110161)Zhang Renshuang (Liaoning Academy Of Agricultural Sciences, Shenyang 110161)
关键词：
Soybean;protein component;beau curd
摘 要：
The results obtained from 23 spring and summer soybean cultivars showed that the contentS of globulin, albumin, glutelin, prolamine, 2S, 7S,and 11S globulin in seeds were 27.543%,6.592%,5.292%,1.901%,4.862%,5.374% and 17.314%respectively.The variation coemcients of these protein components were high.Wet weight wet volume and dry weight of the beau curd were positively correlated to contentS of 7S globulin,11S globulin and albumin, and negatively correlated with contents of 2S globulin in seeds.There was a significantly negative correlation between dry weight of beau curd and gluelin content in seeds. However, a significantly positive correlation between wet weight of beau curd and prolamine content in seeds was found.11S globulin and albumin contents in seeds were no significant correlation with seed weight per plant and protein content in seeds.
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