【正文】 leaves of 8 of the 25 independent transgenic plants obtained with pHVS expressed GFP。 Princess Anne, Maryland。這與作者在日本筑波農(nóng)研中心使用 SDS PAGE法的費用相差不大。如果分子量之間的差異明顯 ,此方法就具有分辨 率高、重復(fù)性好等優(yōu)點。另外 , 加入一定量的抗氧化劑 , 也可抑制自由氧分子和脂氧酶對不飽和脂氧酸的氧化。本研究采用順序中性字編碼 ,消除了由于品種名稱帶來的間接影響 ,樣品品嘗次序隨機(jī) ,這樣能較好地消除位置效應(yīng) ,提高品評的可行度。樣品用培養(yǎng)皿盛放 ,多種樣品采用一次性送樣 ,圓形擺置 ,樣品數(shù)量均勻一致。 熟食口味 (Ｕ 2):水溶性呈味物質(zhì)刺激味蕾而產(chǎn)生酸、甜、苦、澀、咸等味覺反應(yīng) 。 菜用大豆 ,俗稱毛豆 ,是一種具有豐富營養(yǎng)和藥用價值的蔬菜食品 ,只有我國南方和少數(shù)幾個國家有其食用習(xí)慣。 4 感官品評主要依靠檢查人員的判斷能力 ,感官檢查主要依靠視覺、味覺、觸覺等感官來判斷 ,但往往受到心理與生理以及其它因素的干擾影響。干豆乳總糖含量與籽?？偺呛?、豆乳總糖量極顯著正相關(guān) ,與籽粒蛋白含量極顯著負(fù)相關(guān) 。生產(chǎn)干豆腐 ,其中蛋白質(zhì)、油分、糖類產(chǎn)量分別為 、 、 。許顯濱等 [8]發(fā)現(xiàn)不具有 11ＳＡ 5端球蛋白的品種豆腐出產(chǎn)率較高。 ――錢虎君，蓋鈞鎰，吉東風(fēng)等，豆腐產(chǎn)量、品質(zhì)與籽粒營養(yǎng)成分及加工性狀的關(guān)系，中國糧油學(xué)報， 1999， 14（ 5）： 3539 大豆品種的籽粒性狀與豆乳和豆腐產(chǎn)量、品質(zhì)的關(guān)系對豆乳和豆腐加工專用品種的選育很重要 ,可以作為該類品種選育的輔助依據(jù)。六合小葉青新沂小黑豆和上饒干不死淮陰秋黑豆 2個雜交組合植株世代正反交 F1的干豆乳產(chǎn)量具有顯著的母體效應(yīng) 。 本研究表明豆腐產(chǎn)量、品質(zhì)及有關(guān)加工性狀在 261個大豆品種間都存在豐富的變異 ,同時在豆腐產(chǎn)量有差異的 2個雜交組合中均鑒別出干豆腐產(chǎn)量的遺傳屬于一對加顯性主基因和多基因混合遺傳模型 ,干豆腐產(chǎn)量的遺傳率較高 ,Ｆ 3家系主基因遺傳率為 %～ %,多基因遺傳率為 %～ %,主基因加性正效應(yīng)均較大 ,顯性效應(yīng)甚微 ,超親的遺傳原因應(yīng) 2 來源于多基因。 1 【 11】 摘要 :以全國 261個大豆品種為材料分析大豆豆腐產(chǎn)量、品質(zhì)及有關(guān)加工性狀的遺傳變異 ,以干豆腐產(chǎn)量有差異的 2個雜交組合為材料分析雜交后代植株世代干豆腐產(chǎn)量的遺傳規(guī)律。因此加強(qiáng) 大豆加工性狀的遺傳基礎(chǔ)研究 ,選育適合各種大豆加工生產(chǎn)的專用型新品種 ,有利于提高大豆內(nèi)在價值 ,促進(jìn)大豆加工工業(yè)和大豆生產(chǎn)的發(fā)展。結(jié)果表明 :大豆豆乳產(chǎn)量、品質(zhì)及加工性狀在品種間存在豐富的遺傳變異 ,變異系數(shù)為 %～ %?？偺浅樘崧屎托跄实奶岣哂欣诳偺抢寐实奶岣?。Ｌｉｍ等 [6]和周新安等 [7]研究認(rèn)為籽粒蛋白質(zhì)含量高的品種 ,其豆腐產(chǎn)量不一定高 ,而豆腐產(chǎn)量高的品種 ,其籽粒蛋白質(zhì)含量一定高。 ――錢虎君 ,蓋鈞鎰 ,喻德躍，豆乳和豆腐產(chǎn)量、品質(zhì)及加工性狀的相關(guān)因子分析，中國糧油學(xué)報， 20xx， 24（ 3）： 1016 采用全國各地的 261個大豆品種為材料 ,研究豆乳和豆腐加工過程中營養(yǎng)成分利用和損失的品種間差異 ,結(jié)果表明豆乳和豆腐加工過程中每 100g干籽粒平均生產(chǎn)干豆乳 ,其中蛋白質(zhì)、油分、糖類產(chǎn)量分別為 、 、 。干豆乳脂肪含量與籽粒脂肪含量、豆乳脂肪量極顯著正相關(guān) 。為了拓寬種源 ,解決品種搭配和就地用種問題 ,本文將模糊數(shù)學(xué)理論與現(xiàn)代食品感官分析技術(shù)相結(jié)合 ,按此體系建立一套菜用大豆感官品質(zhì)感官鑒定體系 ,對我國夏播菜用大豆地方品種資源進(jìn)行了鑒定、篩選 ,以期為菜用大豆品種品質(zhì)育種提供一定的基礎(chǔ)材料。該方法應(yīng)用于菜用大豆品質(zhì)育種 ,證明簡便有效。 評價樣品的制備選取若干品種 ,于其Ｒ 6Ｒ 7時期采摘 (各品種要求飽滿成熟度一致 ),構(gòu)成一組 ,剔 除不飽滿、有病蟲斑的子粒和莢 ,清洗后 ,放置于培養(yǎng)皿中 ,各品種要求采摘莢數(shù)一致 ,具體烹煮方法如下 : 生食樣品 : 子粒 沸水中漂燙 1分鐘 生 樣 :豆莢 冷水漂洗 熟食樣品 :豆莢 微波爐中烹煮 (1) 確定菜用大豆的評價因子集Ｕ 生食口感 (Ｕ 1):口腔對食品的質(zhì)地、體態(tài)、溫度的感受 。 (4) 品嘗方式選取重復(fù)能 力、識別能力強(qiáng)、并有多年工作經(jīng)驗的人員 57人組成評定小組 ,品嘗實驗一般于下午 2點鐘在感官分析室里進(jìn)行。對于字母、符號 ,往往存在明顯的心理嗜好 [9]。 加熱處理、微波照射、改變介質(zhì)的 pH 等技術(shù)均可鈍化脂氧酶活性 , 減輕豆腥味的產(chǎn)生。以下對兩種電泳方法進(jìn)行比較 : 1 SDS PAGE 法 此方法利用脂氧酶各種類型的分子量的差異 ,在 SDS 與蛋白質(zhì)復(fù)合物形成后 ,消除了蛋白質(zhì)本身的電荷的大小和分子形狀等因素的影響 ,在電場中蛋白質(zhì)的遷移率只反映分子量的不同 ,因而可以分辨脂氧酶及其類型。 21 用代用品取代進(jìn)口支持膜 , 可節(jié)省費用 1/ 4～ 1/ 2 。 Abstract. The soyfood industry prefers some soybean [(Glycine max L. (Merr.)) cultivars over others based on chemical constituents, physical traits, and processing quality of the seed. However, soybean cultivars possessing the bination of desirable agronomic traits and biochemical characteristics that enhance the quality of soyfoods have not been identified in the USA. Thus, this research was conducted with the objective of determining yield, seed protein, and fatty acid position of soybean genotypes selected for tofu production. Twelve soybean genotypes were planted in plots arranged in a randomized plete block design with four replications at the Agricultural Research Station, Fort 中國最大的管理資料下載中心 (收集 \整理 . 部分版權(quán)歸原作者 所有 ) 第 12 頁 共 17 頁 Valley State University, Geia, USA during 1994 and 1995. Seed yield ranged from to metric tons/ha. The protein content varied between and g/kg seed. Both BARC8 and BARC9 had significantly higher protein content than other genotypes. These two genotypes also showed significant year by genotype interactions for 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 （亞油酸和亞麻酸） 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(納豆 , 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 co