Imprimer Attributs de qualité
Utilisations prévues
Tofu, Miso, Soy Milk, Soy Sauce, Tempeh, Other Cracked Natto
Couleurs du hile
white, yellow, clear
Tailles
Large, Medium
G/100 Des graines
19.2
Groupes de maturité
0L,1.1
Composition
11s/7s Ratio
1.818
Protéine 13%
35.735
Huile 13%
19.63
Sucrose db
5.15
Raffinose db
0.75
Stachyose db
4.55
Lysine
6.75
Acides aminés essentiels
14.76
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.
P11A50 Échantillons (2023)
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Goûter P11A50
202398010008MN
Goûter P11A50
202398010023MN
Goûter P11A50
202398010024MN
Goûter P11A50