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

NIE Ying; XING Ya’nan; HUANG Jiazhang; XIAO Xiaohong; LIU Rui

doi:10.13386/j.issn1002-0306.2020110123

Volume 42 Issue 17

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(17): 1-7. > DOI: 10.13386/j.issn1002-0306.2020110123

NIE Ying, XING Ya’nan, HUANG Jiazhang, et al. Nutritional Quality and Preliminary Investigation of Processing Characteristics for Main Soybean Cultivars[J]. Science and Technology of Food Industry, 2021, 42(17): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110123.

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

1.
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
2.
Beijing Jinruidianshan Science & Technology Co., Ltd., Beijing 100068, China

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Received Date: November 12, 2020
Available Online: July 04, 2021

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Abstract

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.
- main soybean cultivars,
- nutrition quality,
- processing characteristics,
- 7S protein,
- 11S protein

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Science and Technology of Food Industry

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

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