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Atribut kualitas
Pengunaan yang diinginkan
Natto, Miso, Soy Milk, Soy Sauce
Warna hilum
white, yellow, clear
Berbagai macam ukuran
Medium
G/100 Berbagai jenis benih
19.4
Komposisi
11s/7s Ratio
2.163
Protein
13%
35
Minyak
13%
18.98
Sucrose db
6.1
Raffinose db
0.9
Stachyose db
4.2
Lysine
6.77%
Asam amino esensial
14.69%
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.
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