Imprimer Attributs de qualité
Utilisations prévues
Miso, Soy Milk
Couleurs du hile
white, yellow, clear
Tailles
Large, Medium
G/100 Des graines
19.7
Groupes de maturité
1.1
Composition
11s/7s Ratio
2.431
Protéine 13%
35.885
Huile 13%
18.845
Sucrose db
5.6
Raffinose db
0.95
Stachyose db
4.75
Lysine
6.73
Acides aminés essentiels
14.75
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.
39780 Échantillons (2023)
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Goûter 39780
202398002008MN
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202398002015MN
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202398002054MN
Goûter 39780