大豆地方种豆腐产量、品质及有关加工性状的相关(编辑修改稿)

大豆地方种豆腐产量、品质及有关加工性状的相关(编辑修改稿)内容摘要：

r some fatty acids. V71370 had the highest oleic acid （油酸） concentration and a high ratio () of monounsaturated to polyunsaturated fatty acids. The concentration of linoleic and linolenic acids （亚油酸和亚麻酸） ranged from to and to g/kg oil, respectively. Seed yield was correlated with biomass, harvest index, and filled pods per m2. In this study, V71370 was found to be relatively superior in oil quality with fatty acid position desirable for human consumption. The significant variation for seed yield and biochemical characteristics observed among the few genotypes examined in this study indicates the potential for breeding high yielding soybean cultivars suitable for soyfoods. Therefore, there is a need for evaluation of soybean germplasm for agronomic traits that contribute to seed yield and biochemical characteristics including fatty acid profiles that enhance soyfood quality before initiating development of suitable cultivars for tofu. During 1996, nearly 121 million tons (t) of soybean were produced in the USA, accounting for more than 50% of the world’s soybean production [1]. In the USA, soybean meal is mainly used for livestock and poultry feed, whereas soybean oil is used for human consumption and industrial uses [2]. For several decades in Asia and in the recent past in the USA, soybeans have been increasingly consumed by humans either as a vegetable with or without pods or as dry mature seeds that have been processed into different types of soyfoods [3–5]. Currently, growing concerns about the effects of some animalbased food products on human health and physical fitness have created a demand for soybeanbased foods. Various soybean speciality products like soymilk, tofu, and natto(纳豆 , 水豆豉 ) are rapidly gaining popularity in human nutrition [3, 4, 6]. Tofu, a cottagecheese like soybean curd, has a high nutritional value and is rich in proteins, vitamins, and minerals, particularly calcium [7]. Tofu is made by adding a coagulant (such as CaSO4) to soymilk to form a curd which is then pressed and shaped into cakes [5]. Tofu consumption is increasing at an annual rate of 20% in the USA and among health conscious people around the world [3]. At present, in the USA all soybean cultivars are being used for making tofu and other soyfoods regardless of the chemical position of the seed. Exported American soybean cultivars for tofu production have been selected for yield and pest resistance rather than suitability for soyfoods [8]. The fat content of soybeans and that of tofu are directly related [8, 9]. This may lead to higher percent fat in tofu than some monly used cereals. Soybean protein content has been reported to be correlated with tofu texture [8]. With growing consumer awareness of food quality and to promote the diversification of 中国最大的管理资料下载中心 (收集 \整理 . 部分版权归原作者 所有 ) 第 13 页 共 17 页 soybean use, there is a need to characterize soybean cultivars used for making tofu for their chemical constituents and nutritional qualities. Saturated fatty acids, palmitic and stearic acids（棕榈酸和硬脂酸） , in soybean oil are considered a cardiovascular risk factor in human diets [10, 11]. In contrast, oleic, linoleic(亚油酸 ), and linolenic acids (亚麻酸 ) reportedly reduce the risk of cardiovascular diseases in humans by reducing the blood serum cholesterol level [10–12]. However, these unsaturated fatty acids have a negative impact on the flavor and oil stability, especially in frying oils. A two to one or higher ratio of monounsaturated to polyunsaturated (M/P) fatty acids in an oil is considered beneficial to human nutrition [13]. Currently the M/P ratio for soybean oil is about . The biochemical and physical characteristics of seeds of some Japanese soyfood cultivars have been reviewed [4], but such data for the American cultivars are very limited. Some researchers have already initiated studies to develop and evaluate soybeans for tofu [4, 8, 16]. In Canada, the Harovinton cultivar is designated as a tofutype soybean [17]. Generally, the American cultivars are considered less suitable for soyfood production and the speciality soyfood cultivars yield 10 to 15% less than the released graintype cultivars [3, 4]. In a soybean field test in North Carolina, the oil and protein contents of the American and Japanese soyfood cultivars were found to be similar, whereas the seed yield of the former cultivars was % higher than the latter. The 100seed weight of the American cultivars was only % of the Japanese cultivars [4]. For producing soybean cultivars with high nutritional quality of both grain and soyfood products, and to assure economic returns to farmers, evaluation of both agronomic and nutritional characteristics of soybean genotypes is important. The objectives of this study were to evaluate selected soybean genotypes for seed yield, seed proteins, and fatty acid position. Conclusions Significant variation was found among soybean genotypes for several agronomic and biochemical traits examined. S901056 produced the highest yield which was similar to a popular cv., Hutcheson. Biomass showed a significant impact upon seed yield. The 100seed weight of Japanese cultivars was reduced pared to a previous study. BARC8 and BARC9 had the highest seed proteins. The genotype by year interactions were not significant for all genotypes, except BARC8 and BARC9, for seed oil。