Nutritional Quality and Preliminary Investigation of Processing Characteristics for Main Soybean Cultivars

In order to investigate nutritional quality and processing characteristics for soybeans in China, eightmain soybean cultivars were collected by measuring their nutritional components, active compounds and protein composition. The results showed that these cultivars of soybean with widely processed application were higher in contents of protein and fat, but lower in total carbohydrate with higher content of dietary fiber than other soybean cultivars in China. Jikexiandou, jikeyuzhong08, 690 belonged to high protein soybean and Jikexiandou, Jikemidou, Heinong51, Dongsheng7, Nongken9 were the highest content oil soybean. The samples in the test exhibited high content of vitamin E, iron, calcium, ranged from 11.0~21.8 mg/100 g, 560.0~1270.0 mg/kg, 66.20~83.40 mg/kg respectively. The content of vitamin B₂ had little difference among varieties, while the level of soybean isoflavones in the tested samples had great differences. The 7S and 11S protein contents and the coefficient of variation of protein aggregates’ particle size in eight samples were all above 30%, which speculated that there were great differences in soybean processing characteristics among different varieties.