Imprimer 
Groupes de maturité
2.1
Composition
11s/7s Ratio
3.16
Protéine 13%
18.625
Huile 13%
10.115
Sucrose db
2.4
Raffinose db
0.75
Stachyose db
3.3
Lysine
3.405
Acides aminés essentiels
7.405
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
0.98
Glycitin
0.09
Genistin
1.17
Total Isoflavones
2.28
Tofu & Lait de soja
Capacité d'absorption d'eau
4.75
Rendement lait de soja
17.5
Brix index
7.6
Couleur lait L
82.26
Couleur lait A
-4.69
Couleur lait B
16.32
Rendement de tofu
3.71
Couleur de tofu L
89.69
Couleur de tofu A
-2.41
Couleur de tofu B
18.91
Tofu Fermeté
4412.85
L'élasticité du tofu
0.976
Cohésion du tofu
0.662
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
P21A20 Échantillons (2024)
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Goûter P21A20
202498010008MN
Goûter P21A20
202498010008ND
Goûter P21A20
202498056001MN
Goûter P21A20
202498056001ND
Goûter P21A20
202498080062MN
Goûter P21A20
202498080086MN
Goûter P21A20
202498080087MN
Goûter P21A20
202498080089MN
Goûter P21A20
202498080097MN
Goûter P21A20
202498080105MN
Goûter P21A20
202498080115MN
Goûter P21A20