Variété
Variété

SB0113 (2023)

Current Sample Year 2020 2021 2022 2023 2024
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Attributs de qualité

Utilisations prévues
Natto
Couleurs du hile
white, yellow, clear
Tailles
Small
G/100 Des graines
9.2
Groupes de maturité
0.1

Composition

11s/7s Ratio
2.14
Protéine 13%
32.04
Huile 13%
18.83
Sucrose db
6.3
Raffinose db
0.9
Stachyose db
4.8
Lysine
6.91%
Acides aminés essentiels
15.22%

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
1.557
Glycitin
0.168
Genistin
1.299
Total Isoflavones
3.025

Tofu & Lait de soja

Capacité d'absorption d'eau
4.39
Rendement lait de soja
17.32
Brix index
7.2
Couleur lait L
80.11
Couleur lait A
-4.64
Couleur lait B
15.06
Rendement de tofu
2.99
Couleur de tofu L
87.31
Couleur de tofu A
-1.62
Couleur de tofu B
17.84
Tofu Fermeté
L'élasticité du tofu
0.989
Cohésion du tofu
0.883

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




SB0113 Échantillons (2023)

Variété
Goûter SB0113

202398037006MN

Attributs de qualité

Utilisation prévue
Natto
Taper
non-GM
Couleur du hile
white, yellow, clear


Taille
Small
G/100 La graine
9.2
Protéine 13%
32.04
Huile 13%
18.83

Composition

11s/7s Ratio
2.14
Protéine 13%
32.04
Huile 13%
18.83
Sucrose db
6.3
Raffinose db
0.9
Stachyose db
4.8
Lysine
6.91%
Acides aminés essentiels
15.22%


Isoflavone Data

Daidzin
1.557
Glycitin
0.168
Genistin
1.299
Total Isoflavones
3.025