主栽大豆营养品质及加工特性初探

为考察我国主栽大豆的营养品质和初步探究其相应加工特性，本研究收集主栽大豆品种8种，通过测定其营养成分、活性物质含量及分离蛋白组成，结果显示我国主栽大豆品种具有高蛋白、高脂肪、低碳水化合物、高膳食纤维的营养特点和较广泛加工特性。吉科鲜豆、吉科育种08、690属于高蛋白质大豆，吉科鲜豆、吉科密豆、黑农51号、东升7号、农垦9号为1级高油大豆。大豆样品维生素E、钙、铁含量丰富，分别为11.0~21.8 mg/100 g、560.0~1270.0 mg/kg、66.20~83.40 mg/kg。维生素B₂含量在各品种间差异较小，而异黄酮含量差异较大。8个主栽大豆品种中7S、11S蛋白含量以及分离蛋白聚集体粒径的变异系数均在30%以上，不同品种间大豆加工特性具有较大差异。

Nutritional Quality and Preliminary Investigation of Processing Characteristics for Main Soybean Cultivars

In order to investigate nutritional quality and processing characteristics for soybeans in China, eightmain soybean cultivars were collected by measuring their nutritional components, active compounds and protein composition. The results showed that these cultivars of soybean with widely processed application were higher in contents of protein and fat, but lower in total carbohydrate with higher content of dietary fiber than other soybean cultivars in China. Jikexiandou, jikeyuzhong08, 690 belonged to high protein soybean and Jikexiandou, Jikemidou, Heinong51, Dongsheng7, Nongken9 were the highest content oil soybean. The samples in the test exhibited high content of vitamin E, iron, calcium, ranged from 11.0~21.8 mg/100 g, 560.0~1270.0 mg/kg, 66.20~83.40 mg/kg respectively. The content of vitamin B₂ had little difference among varieties, while the level of soybean isoflavones in the tested samples had great differences. The 7S and 11S protein contents and the coefficient of variation of protein aggregates’ particle size in eight samples were all above 30%, which speculated that there were great differences in soybean processing characteristics among different varieties.