F1 reacted dominantly on protein content, sedimentation value, development time, stability, softening degree, and valorimenter value, which reflected the quantity and quality of the protein.

• 因子1对蛋白质含量、沉淀值、形成时间、稳定时间、软化度与评价值等品质性状起支配作用，主要反映的是蛋白质的质与量；