大豆品种特性对腐竹产量及品质的影响

曾仕晓,年海,程艳波,马启彬,王亮

Effects of Different Soybean Varieties on the Yield and Quality of Yuba

ZENG ShiXiao,NIAN Hai,CHENG YanBo,MA QiBin,WANG Liang

表4 大豆中异黄酮、蛋白质、油分、可溶性糖与制成腐竹对应性状的相关性分析

Table 4 Correlation analysis of soybean isoflavone, protein, oil, and soluble sugar in soybean and yuba

大豆 Soybean 腐竹Yuba 蛋白质 Protein 油分 Oil 可溶性糖 Soluble sugar 异黄酮 Isoflavone 产率 Production rate 蛋白质Protein 0.700** -0.889** -0.356 -0.589** 0.598** 油分Oil -0.402 0.537** 0.172 0.012 -0.072 可溶性糖Soluble sugar -0.519** 0.614** 0.441* 0.568** -0.423* 异黄酮Isoflavone -0.412* 0.574** 0.189 0.879** -0.478* 蛋白质油分比Protein/oil 0.636** -0.839** -0.303 -0.411* 0.441* 蛋白质可溶性糖比Protein/sugar 0.667** -0.800** -0.470* -0.682** 0.531** 油分可溶性糖比Oil/sugar 0.302 -0.304 -0.335 -0.574** 0.342*