[1]张宏雷,翟瑞常.九三大豆主栽品种专用特性分析[J].黑龙江农业科学,2018,(04):1-4.[doi:10.11942/j.issn10022767.2018.04.0001]
　ZHANG Hong-lei,ZHAI Rui-chang.Analysis of Special Characteristics of the Main Soybean Varieties in 93 Administrative Bureau[J].HEILONGJIANG AGRICULTURAL SCIENCES,2018,(04):1-4.[doi:10.11942/j.issn10022767.2018.04.0001]
点击复制

九三大豆主栽品种专用特性分析

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2018年04期 页码: 1-4 栏目: 出版日期: 2018-04-10
Title:
Analysis of Special Characteristics of the Main Soybean Varieties in 93 Administrative Bureau
作者:
张宏雷1; 2; 翟瑞常2
1.黑龙江省农垦九三管理局， 黑龙江 嫩江 161441；2.黑龙江八一农垦大学，黑龙江 大庆 163000
Author(s):
ZHANG Hong-lei1; 2; ZHAI Rui-chang2
1. 93 Administrative Bureau of Heilongjiang Agricultural Reclamation Bureau,Nenjiang 161441,China;2. Heilongjiang Bayi Agricultural University,Daqing 163000,China
关键词:
九三大豆; 专用特性; 氨基酸
Keywords:
soybean in 93 Administrative Bureau; speeial features;  amino acid
DOI:
10.11942/j.issn10022767.2018.04.0001
文献标志码:
A
摘要:
为考察现有主栽大豆品种的专用特性，推动黑龙江省专用大豆品种的种植，选取九三地区大豆主栽品种的7个品种，通过测定蛋白质、脂肪、氨基酸、7S球蛋白亚基含量、11S球蛋白亚基含量，初步探究大豆品种的专用用途。结果表明：从脂肪含量和水溶性蛋白比例上考虑垦鉴豆27、垦鉴豆28、北豆41适用于加工大豆油和豆浆，从豆腐产率和硬度方面考虑，大粒黄、黑河43用于加工湿豆腐，北亿5号用于制作干豆腐。
Abstract:
In order to investigate the special characteristics of the existing main soybean varieties and promote the planting of special soybean varieties in Heilongjiang, we selected 7 main cultivars in 93 Adminstrative Bureau,determined the content of protein, fat, amino acids, 7S globulin content of subunits, 11S globulin content of subunits，and preliminary explore the special purpose of soybean varieties. The results showed that considering the ratio of fat content and water-soluble protein, Kenjiandou 27, Kenjiandou 28, and Beidou 41 were suitable for processing of soybean oil and soybean milk, considering the bean curd production rate and hardness，Heihe 43 and Dalihuang were suitable to wet bean curd, and Beiyi5 was used to make dried bean curd.

参考文献/References:

[1]徐婧婷,谢来超，陈辰，等.我国东北大豆品种与豆腐加工特性分析[J].食品科学,2017(12):1-15.
[2]葛宏贺,潘思轶，陈晓云.不同大豆品种对腐竹品质的影响[J].中国粮油学报,2015,30(6):10-14.
[3]黄明伟,刘俊梅，王玉华，等.大豆蛋白组分与豆腐品质特性的研究[J].食品工业科技,2015(13):94-98.
[4]周宝瑞,周兵.大豆7S和11S球蛋白的结构和功能性质[J].中国粮油学报,1998,13(6):39-41.
[5]龙国徽.大豆蛋白的结构特征与营养价值的关系[D].长春:吉林农业大学,2015.
[6]兰静,赵琳,郭艳芝,等.传统大豆加工制品对大豆原料品质的要求[J].大豆科学,2015,34(4):731-735.

备注/Memo

收稿日期：2018-02-01第一作者简介：张宏雷（1966-），男，高级农艺师，从事高产优质栽培研究。E-mail：ppsjiusan@163.com。

更新日期/Last Update: 2018-05-16