Factors influencing soybean [Glycine max] protein contents and textural properties of tofu [soyfood] in a paddy rice region of central Hokkaido, [Japan]
2007
Koga, N.(National Agricultural Research Center for Hokkaido Region, Sapporo (Japan)) | Tsuchida, K. | Nakano, H.
Large variations in the breaking stress of tofu from soybeans (var. Toyomusume) occurred in a region of central Hokkaido where soybeans were produced instead of paddy rice. The breaking stress of tofu had a significant positive correlation (r=0.85, p 0.01) with seed protein contents, but none with phytate or calcium contents. In fields where soybeans were cultivated after paddy rice for the first time, scarcely any nodules were formed on the soybean roots due to low soil Rhizobium concentration. Some of such soybean plants tended to have low leaf color values (measured by a SPAD chlorophyll meter) at the late flowering stage and also low seed protein contents at harvest. By contrast, a large number of nodules were found on their roots, the chlorophyll content of leaves was high, and then seed protein content was also high in fields where soybeans had been cultivated after paddy rice. We concluded that soybean cultivation history after paddy rice production was crucial in determining soybean seed protein contents and also textural properties of tofu in a paddy rice region of central Hokkaido.
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