Imprimer Attributs de qualité
Utilisations prévues
Tofu, Natto, Miso, Soy Milk, Soy Sauce, Tempeh
Couleurs du hile
black
Tailles
Medium
G/100 Des graines
15.9
Groupes de maturité
3.6
Composition
11s/7s Ratio
2.298
Protéine 13%
35.07
Huile 13%
17.98
Sucrose db
5.9
Raffinose db
0.8
Stachyose db
4
Lysine
6.75%
Acides aminés essentiels
14.63%
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.
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