Imprimer 
Groupes de maturité
2.0
Composition
11s/7s Ratio
1.487
Protéine 13%
37.14
Huile 13%
18.28
Sucrose db
6.4
Raffinose db
1.2
Stachyose db
4.95
Lysine
6.685
Acides aminés essentiels
14.515
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.
Isoflavone Data
Daidzin
0.286
Glycitin
0.048
Genistin
0.425
Total Isoflavones
0.758
Tofu & Lait de soja
Capacité d'absorption d'eau
4.73
Rendement lait de soja
16.90
Brix index
7.8
Couleur lait L
81.79
Couleur lait A
-4.84
Couleur lait B
15.06
Rendement de tofu
3.33
Couleur de tofu L
88.81
Couleur de tofu A
-2.48
Couleur de tofu B
18.63
Tofu Fermeté
4755.75
L'élasticité du tofu
0.987
Cohésion du tofu
0.894
Water uptaking (kg/kg soybean d.b.): soaked soybean/soybean seeds (d.b.)
Soy milk yield (kg/kg soybean d.b.): soymilk output/soybean seeds (d.b.) Tofu yield (kg/kg soybean d.b.): Tofu output/(soymilk input/soymilk yield) Firmness (g/force): The force need to added on tofu on certain deformation Cohesiveness: How well the tofu withstands a second deformation relative to its resistance under the first deformation Springiness (mm): How well a tofu physically springs back after it has been deformed during the first compression and has been allowed to wait for the target wait time between strokes To learn more about how these tofu/soymilk samples were analyzed, click here
Candor Échantillons (2023)
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Goûter Candor
202398010006MN
Goûter Candor