Attributs de qualité
Utilisations prévues
Tofu, Natto, Miso, Soy Milk, Soy Sauce, Tempeh
Couleurs du hile
black
Tailles
Medium
G/100 Des graines
16.4
Groupes de maturité
3.7
Composition
11s/7s Ratio
2.505
Protéine 13%
37.73
Huile 13%
17.79
Sucrose db
6
Raffinose db
1.2
Stachyose db
5.4
Lysine
6.62%
Acides aminés essentiels
14.31%
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.