Registration of HS-182 and HS-183 food-grade soybean [Glycine max (L.) Merr.] germplasm

Abstract

HS-182 and HS-183 are food-grade soybean lines [Glycine max (L.) Merr.] with distinct seed protein profiles and food processing quality. HS-182 is a 7S β-conglycinin α’ and 11S glycinin A4 null with a high protein concentration of 45.7% and good processing quality. HS-183 is a 7S β-conglycinin α’ and 11S glycinin null with a protein concentration of 42.7% and poor tofu processing quality. They are adapted to areas of southwestern Ontario with 3100 or more crop heat units and have relative maturity groups of 2.5 and 2.4, respectively.

Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2

“…From the overall data analysis, it can be seen that the 7S and 11S contents of each type of soybean, as well as the differences in the contents of each subunit, were maintained at a relatively average level. The 7S and 11S globulin subunit composition of soybeans is an important influence on the traits and nutrient composition of tofu( Yu et al, 2019 , Zheng et al, 2022 ). Furthermore, considering the previously mentioned close relationship between yellow slurry water and tofu, the 7S and 11S globulin subunits may also be important influences on the optimal coagulant.…”