Results from SDS-PEGA analysis and microstructure analysis all indicated that proteins were degraded during tofu fermentation.
电泳分析和微结构分析均显示出大分子量的蛋白质在豆腐发酵过程中的降解。
参考来源 - 中国传统发酵豆制品中毛霉的分离及性质研究Both total and individual isoflavone content in dried soymilk and tofu were controlled under major genes with smaller heritability and polygenes with heritability more than 50.59%, which indicated to accumulate polygenes should be emphasized in the improvement of isoflavone content.
分离分析与QTL定位均表明大豆豆乳与豆腐中异黄酮含量属主基因加多基因控制,多基因占主导地位(遗传率大于50.00%),其遗传改良应重视多基因积聚。
参考来源 - 我国大豆资源豆腐豆乳得率和异黄酮含量的遗传变异及两类性状的QTL分析·2,447,543篇论文数据，部分数据来源于NoteExpress
N-UNCOUNT Tofu is a soft white or brown food made from soybeans. 豆腐
...alternative foods like tofu, couscous, and hummus.
...可选择的食物诸如豆腐、蒸粗麦粉和鹰嘴豆沙。
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