
Attributs de qualité
Utilisations prévues
Miso, Soy Milk
Couleurs du hile
white, yellow, clear
Tailles
Medium
G/100 Des graines
15.2
Groupes de maturité
1.5
Composition
11s/7s Ratio
2.472
Protéine 13%
36.655
Huile 13%
18.36
Sucrose db
5.4
Raffinose db
0.85
Stachyose db
4.65
Lysine
6.7
Acides aminés essentiels
14.595
11s/7s (Glycinin & β-conglycinin) data was determined using gel electrophoresis. Protein was extracted from soybean samples and the concentration standardized. Protein was separated on gradient SDS-PAGE gels, then stained, and protein subunits analyzed using imaging software to create the level of proteins and subsequent ratio of 11s and 7s storage proteins.