Study On Chinese Soybean Varieties For Special-use And Its Suitability On Processing

Soybean(Glycine max), the papilionaceae plants, originated in China, which is the important crop varieties in the world. There is an abundance and variety resource of soybean in China. Along with soybean processing industry development, it is necessary to carry out the classification based on the different processing purpose, thus make sure that any soybean source is fully used and obtained corresponding price based on the quality. Through the analysis of feeling view, physics, chemistry, nutritional quality of domestic promoted variety combined with the exploration of the soybean processed products (soybean separation protein), in this study, one batch of soybean in good quality and suitable to soybean separation protein processing is selected.Firstly, the basic components were analyzed for 50 kinds of soybean varieties from national soybean main production area, the components included 100-seed weight, crude protein, crude fat, vitamin E, amino acid composition, fatty acid composition and the composition of globulin . The result shows that the difference of components between the varieties was significant. Based on the nutrition characteristics of soybeans, one batch of soybean varieties with outstanding qualities were screened in this research. They were 14 varieties with high protein, 4 varieties with high fat, double high variety—Jindou 25, the variety with high cystine content—03510-35, 3 varieties with high-lysine—Zhongdou8, Zhongdou34, Zhonghuang28, the variety with high linoleic acid content—Jinhuang 1 and other 10 varieties with high vitaminE content. The correlation analysis shows that there was a relationship between protein content and 100-seed weight. Additionally, a significant negative correlation between protein and fat content was found out. Furthermore, the significant negative correlation bettween the most amino acids and the protein. However, the highly significant negative correlation was observed between the oleic acid and linolenic acid, and linoleic acid, respectively.Secondly, the quality characteristics of SPI prepared by the different soybean variety were studied. SPI was prepared through alkali extraction and acid precipitation, which is generally used in industrialization. Then, the yield rate, the purity, solubility, emulsifying property, gel property, water capacity, oil absorption, foamability and foam stability were explored respectively. Some species qualified to different processing function and the use were screened. Of which, 6 varieties with higher solubility, 6 varieties with higher emulsifying properties, 5 varieties with higher gel property, 6 varieties with higher retention ability, 5 varieties with higher oil absorption, 10 varieties with higher foamability. Analysis of relativity between various targets shows that there were a significant positive correlation between emulsification properties and the solubility present ( r = 0.31*), a remarkable negative correlation between the gel property and the emulsifying properties ( r = 0.42**), and remarkable inverse correlation between the gel property and the solubility present ( r =-0.47**), a significant positive correlation between the water capacity and the oil absorption ( r = 0.33*). Moreover, remarkable inverse correlation was shown between emulsification properties and 11S/7S ( r =-0.49**). However, there was a positive correlation between the gel property and the gel property and 11S/7S ( r = 0.56**).