Imprimer Attributs de qualité
Utilisations prévues
Miso: Soy Milk, General Use
Les types
Non-GM
Couleurs du hile
white, yellow, clear
Tailles
Large, Medium
G/100 Des graines
19.46
Groupes de maturité
1.1
Composition
11s/7s Ratio
1.62
Protéine 13%
35.55
Huile 13%
18.36
Sucrose db
5.505
Raffinose db
0.87
Stachyose db
3.74
Lysine
6.69
Acides aminés essentiels
15.01
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
0.67
Glycitin
0.09
Genistin
1.56
Total Isoflavones
2.32
P11A50 Échantillons (2025)
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Goûter P11A50
202598010003
Goûter P11A50