Imprimer 
Groupes de maturité
0L,1.1
Composition
11s/7s Ratio
1.818
Protéine 13%
18.275
Huile 13%
9.98
Sucrose db
2.7
Raffinose db
0.75
Stachyose db
2.5
Lysine
3.41
Acides aminés essentiels
7.465
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.
Tofu & Lait de soja
Capacité d'absorption d'eau
4.66
Rendement lait de soja
16.11
Brix index
7.9
Couleur lait L
82.70
Couleur lait A
-3.61
Couleur lait B
13.36
Rendement de tofu
3.36
Couleur de tofu L
89.51
Couleur de tofu A
-1.38
Couleur de tofu B
15.48
Tofu Fermeté
L'élasticité du tofu
0.957
Cohésion du tofu
0.570
Water uptaking (kg/kg soybean d.b.): soaked soybean/soybean seeds (d.b.)
Soy milk yield (kg/kg soybean d.b.): soymilk output/soybean seeds (d.b.) Tofu yield (kg/kg soybean d.b.): Tofu output/(soymilk input/soymilk yield) Firmness (g/force): The force need to added on tofu on certain deformation Cohesiveness: How well the tofu withstands a second deformation relative to its resistance under the first deformation Springiness (mm): How well a tofu physically springs back after it has been deformed during the first compression and has been allowed to wait for the target wait time between strokes To learn more about how these tofu/soymilk samples were analyzed, click here
P11A50 Échantillons (2023)
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Goûter P11A50
202398010008MN
Goûter P11A50
202398010008ND
Goûter P11A50
202398010023MN
Goûter P11A50
202398010024MN
Goûter P11A50
202398048004MN
Goûter P11A50