关键词: 相关性, 大豆, 腐竹, 品质

Abstract: Totally 20 soybean varieties were selected to investigate the relationship between physicochemical properties of soybean and yuba quality by means of correlation analysis and stepwise regression analysis. The results indicated that soybean fat content was correlated with yuba water-absorbing capability, cooking resistance, yield and protein content (r =－0.511*, －0.488*, 0.510*, 0.498* and －0.498*). Soybean protein content was negatively correlated with bursting rate (r = －0.697**), and was significantly correlated with the contents fat and protein in yuba (r = 0.524* and －0.504*). Total sugar content of soybean was significantly correlated with yuba yield and fat content (r = 0.517* and 0.483*). Protein/fat ratio of soybean was significantly correlated with yuba protein content, fat content and yield. Protein/sugar ratio was negatively correlated with bursting rate and yield (r = －0.444* and －0.530*), and was significantly correlated with yuba protein and fat contents (r = 0.630**and －0.646**). Regression analysis showed that the F values and multiple correlation coefficient values R of the regression models developed for 6 quality indices of yuba reached up to a significant level. Based on these quality indices, the quality of yuba was affected by soybean ash content, fat content, protein/sugar ratio and protein/fat ratio.

Key words: soybean variety, yuba, quality, correlation