Variété
Variété

P15A20 (2023)

Current Sample Year 2021 2023
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Attributs de qualité

Utilisations prévues
Miso, Soy Milk,Tofu
Couleurs du hile
white, yellow, clear
Tailles
Large, Medium
G/100 Des graines
19.8
Groupes de maturité
1.5,R1

Composition

11s/7s Ratio
2.344
Protéine 13%
33.325
Huile 13%
19.295
Sucrose db
6.35
Raffinose db
0.85
Stachyose db
4.45
Lysine
6.82
Acides aminés essentiels
14.85

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
4.43
Rendement lait de soja
17.5
Brix index
7.7
Couleur lait L
82.12
Couleur lait A
4
Couleur lait B
13.13
Rendement de tofu
Couleur de tofu L
Couleur de tofu A
Couleur de tofu B
Tofu Fermeté
2097.01
L'élasticité du tofu
0.97
Cohésion du tofu
0.52

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




P15A20 Échantillons (2023)

Variété
Goûter P15A20

202398010010MN

Attributs de qualité

Utilisation prévue
Miso, Soy Milk
Taper
non-GM
Couleur du hile
white, yellow, clear


Taille
Large
G/100 La graine
20
Protéine 13%
33.62
Huile 13%
19.58

Composition

11s/7s Ratio
2.344
Protéine 13%
33.62
Huile 13%
19.58
Sucrose db
6.9
Raffinose db
1
Stachyose db
4.5
Lysine
6.80%
Acides aminés essentiels
14.84%
Variété
Goûter P15A20

202398048003MN

Attributs de qualité

Utilisation prévue
Tofu, Soy Milk
Taper
non-GM
Couleur du hile
white, yellow, clear


Taille
Medium
G/100 La graine
19.6
Protéine 13%
33.03
Huile 13%
19.01

Composition

11s/7s Ratio
2.025
Protéine 13%
33.03
Huile 13%
19.01
Sucrose db
5.8
Raffinose db
0.7
Stachyose db
4.4
Lysine
6.84%
Acides aminés essentiels
14.86%