| Soybean is one of the most important food crops in the world,and it is a crop rich in protein content.Soy Protein Isolate(SPI),a highly nutritious and excellent plant protein,has been widely used in the field of food processing,and its physical and chemical properties play an important role in food production,processing and storage.However,the functional properties of SPI extracted from different soybean cultivars are various,and it is difficult for a single cultivar to meet the different needs of the food processing industry for the functional properties of SPI(taste,freshness,flavor,etc.).Therefore,screening on soybean cultivars that meet the needs of food processing enterprises can better perform the functions of SPI and have good reference value for the food processing industry.In this study,a total of 40 soybean cultivars from six cumulative temperature zones in Heilongjiang Province were selected(Soybean cultivars for testing in the first cumulative temperature zone:’Heinong 61’,’Dongnong 42’,’Heinong 53’ and ’Suinong 10’;Soybean cultivars for testing in the second cumulative temperature zone:’Hefeng 50’,’Dongnong 48’,’Kengdou 65’,’Henong 91’,’Dongnong 68’ ’Suinong 50’ and ’Hefeng 55’;Soybean cultivars for testing in the third cumulative temperature zone:’Dongnong 47’,’Hefeng 51’,’Dongnong 50’,’Hefeng 76 ’,’Longken 331’,’Kennong 8’,’Heihe 47’ and ’Suinong 76’;Soybean cultivars for testing in the fourth cumulative temperature:’Heihe 43’,’Dongnong 60’,’Dongsheng 7’,’Dongsheng 8’,’Qinong 10’,’Kedou 44’,’Beidou 42’ and ’Shengdou 15’;Soybean cultivars for testing in the the fifth cumulative temperature zone:’Heihe 45’,’Heihe 51’,’Longda 1’,’Mengdou 32’,’Mengdou 37’,’Heike 60’,’Dengke 6’ and ’Mingxing 0911’;Soybean cultivars for testing in the sixth cumulative temperature zone:’Beidou 16’,’Beidou 36’,’Mengdou 31’and ’Huajiang 2’).A comprehensive and systematic agronomic trait evaluation of these 40 soybean cultivars was conducted,and the function properties of SPI from these soybean cultivars were studied,including water-holding(to prevent water loss during food preservation),oil-holding(to reduce fatty juice running off),emulsification(to enhance the taste of products for drinking),foaming(to help fluff cakes in pastry production),and gelation(Improving the elasticity of meat products),which will provide theoretic guide for planting soybean cultivars based on the demand of food processing companies for different SPI properties.The results of the study were as follows:(1)Among the 40 soybean cultivars in this experiment:The downy color of all the cultivars tested was gray,and the flower color was purple except for that of ’Suinong 10’,’Dongnong 42’,’Dongnong 50’,’Qinong 10’,’Mengdou 37’ and ’Mengdou 31’ as being white;The leaf shape was round except for that of ’Dongsheng 8’and ’Kengnong 8’ as being pointed;The pod-bearing habit of ’Dongnong 42’,’Suinong 10’ and other 13 soybean cultivars was indeterminate,and ’Hefeng 91’being determinate and the rest being semi-indeterminate.The average plant height of’Dongnong 42’(111.18±1.6 cm)was significantly higher than that of other cultivars(P<0.05).The average first podding height of ’Heihe 43’(29.54±4.77 cm)was significantly higher than that of other cultivars(P<0.05).The average number of branches of’Dongnong 50’(4.4±1.34)was significantly higher than that of other cultivars(P<0.05);The average number of main stem nodes of ’Sunong 10’(20.2±1.64)was significantly higher than that of other cultivars(P<0.05).The average effective pod number of ’Dongnong 50’(119.4±5.31)was significantly higher than that of other cultivars(P<0.01).The average spacing length between nodes of ’Dongnong 50’(7.7±1.89 cm)was significantly higher than that of other cultivars(P<0.05).The average 100-seeds weight of’Heinong 53’was 23.52±0.65 g,which was significantly higher than that of other cultivars(P<0.05).In terms of nutritional quality,the average protein content of ’Dongnong 60’ was 47.04±0.15%,which was significantly higher than that of other soybean cultivars(P<0.05).The average seed oil content of ’Longda 1’ was 23.52±0.32%,which was significantly higher than that of other cultivars(P<0.05).(2)In terms of SPI,the 40 soybean cultivars for testing were compared to determine the optimal protein isolation functional characteristics of each cultivar.The values of water-holding capacity(Ratio of absorbed water weight to SPI weight)of ’Mengdou 37’,’Dongnong 60’,’Mengdou 32’,’Heihe 29’ and ’Beidou 16’ were significantly higher than those of other cultivars(P<0.05),which were 325%,318%,304%,304%and 299%,respectively.The value of oil-holding capacity(Ratio of absorbed oil weight to SPI weight)of ’Kendou 65’was significantly higher than that of other cultivars(P<0.05),which was 450%;The foamability(The ratio of the volume of foam produced by stirring the SPI solution to the solution)of’Dongsheng 7’was significantly higher than that of other cultivars(P<0.01),which was 113%;The values of foam stability(Ratio of the volume of foam produced by stirring of the SPI solution to the volume of foam after 20 min)of ’Heihe 51’,’Beidou 36’,’Mengdou 37’ and ’Mengdou 31’ was significantly higher than that of other cultivars(P<0.05),which were 94%,93%,93%and 91%,respectively;The emulsification of SPI in ’Heike 60’,’Beidou 16’,’Mengdou 31 ’ and’Beidou 36’ was significantly higher than that of other cultivars(P<0.05),which were 28.93 m2/g,28.19 m2/g,27.99 m2/g and 27.94 m2/g,respectively.The value of emulsifying stability of SPI in’Beidou 36’ was significantly higher than that of other cultivars(P<0.07),and it was 84.08 m2/g.(3)In terms of gel characteristics,the 40 soybean cultivars tested were compared to determine the concentration of each cultivar of SPI forming gel under the same premise,and six indexes(Cohesivene,Gumminess,Chewiness,Resilience,Force,Hardness)were selected to evaluate on the 40 samples using the TA-XT2i mass spectrometer,and a comprehensive analysis was conducted.The results showed that the four indexes(Cohesivene,Gumminess,Chewiness,Resilience)of the gel of soybean ’Beidou 36’ SPI were the highest,while the other cultivars had only one or two indexes that were the highest,demonstrating that the SPI of’Beidou 36’ had the best overall gel characteristics.Among the 40 soybean cultivars,’Beidou 16’,’Dongnong 60’,’Mengdou 37’,’Mengdou32’and ’Heihe 29’have the best water-holding properties of SPI,which can prevent water loss during food preservation.;’Kengdou 65’ has the best oil-holding properties of SPI,which can be used in the processing of meat products to reduce the loss of fat and juice;’Dongsheng 7’ has the best foamholding property of SPI,which helps the cake being fluffy;‘Beidou 36’,’Mengdou 31’,’Heihe 51’and ’Mengdou 37’ have the best foam stability of SPI,which helps the cake stay fluffy.The analysis results ahowed that the foam stability of ’Dongsheng 7’ is also at a high level,so‘Dongsheng 7’ is more suitable to be used in pastry making.The Soy Protein Isolates of’Beidou 36’,’Mengdou 31’,’Beidou 16’ and ’Heike 60’ have the best emulsification,which can be used in dairy processing,making protein better participate in the formation of emulsion.The emulsification stability of’Beidou 36’ is the best,and it can be used in the production process of dairy foods,which can enhance the taste of the products.The emulsification and emulsification stability values were found to be the best for "Beidou 36".Therefore,’Beidou 36’ is suitable to be used in dairy processing.’Beidou 36’has the best overall gelation of SPI,so it can be used in meat product processing to make more water be embedded in the protein gel,which could improve the water retention rate,softness,slicability and flavor of the meat products. |
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