Imprimer Attributs de qualité
Utilisations prévues
Tofu, Miso, Soy Milk, Soy Sauce
Couleurs du hile
white, yellow, clear
Tailles
Medium
G/100 Des graines
15.2
Groupes de maturité
2.4
Composition
11s/7s Ratio
2.131
Protéine 13%
37.6
Huile 13%
17.73
Sucrose db
4.6
Raffinose db
0.8
Stachyose db
4.5
Lysine
6.69%
Acides aminés essentiels
14.38%
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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