Atribut kualitas

Pengunaan yang diinginkan
Miso, Soy Milk
Warna hilum
white, yellow, clear
Berbagai macam ukuran
Large, Medium
G/100 Berbagai jenis benih
19.7
Kelompok kematangan
1.1

Komposisi

11s/7s Ratio
2.431
Protein 13%
35.885
Minyak 13%
18.845
Sucrose db
5.6
Raffinose db
0.95
Stachyose db
4.75
Lysine
6.73
Asam amino esensial
14.75

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.




39780 Sampel (2023)

Varitas
Sampel 39780

202398002008MN

Atribut kualitas

Pengunaan yang diinginkan
Miso, Soy Milk
Tipe
non-GM
Warna hilum
white, yellow, clear


Ukuran
Large
G/100 Benih
20.7
Protein 13%
35.67
Minyak 13%
18.93

Komposisi

Protein 13%
35.67
Minyak 13%
18.93
Sucrose db
5.6
Raffinose db
0.9
Stachyose db
4.7
Lysine
6.76%
Asam amino esensial
14.75%
Varitas
Sampel 39780

202398002015MN

Atribut kualitas

Pengunaan yang diinginkan
Miso, Soy Milk
Tipe
non-GM
Warna hilum
white, yellow, clear


Ukuran
Medium
G/100 Benih
19.8
Protein 13%
36.1
Minyak 13%
18.89

Komposisi

Protein 13%
36.1
Minyak 13%
18.89
Sucrose db
5.8
Raffinose db
1
Stachyose db
4.5
Lysine
6.72%
Asam amino esensial
14.71%
Varitas
Sampel 39780

202398002054MN

Atribut kualitas

Pengunaan yang diinginkan
Miso, Soy Milk
Tipe
non-GM
Warna hilum
white, yellow, clear


Ukuran
Large
G/100 Benih
20.4
Protein 13%
35.82
Minyak 13%
18.71

Komposisi

11s/7s Ratio
2.431
Protein 13%
35.82
Minyak 13%
18.71
Sucrose db
5.6
Raffinose db
0.9
Stachyose db
5
Lysine
6.73%
Asam amino esensial
14.79%
Varitas
Sampel 39780

202398002064MN

Atribut kualitas

Pengunaan yang diinginkan
Miso, Soy Milk
Tipe
non-GM
Warna hilum
white, yellow, clear


Ukuran
Medium
G/100 Benih
18.7
Protein 13%
36.09
Minyak 13%
18.98

Komposisi

Protein 13%
36.09
Minyak 13%
18.98
Sucrose db
5.4
Raffinose db
0.9
Stachyose db
4.6
Lysine
6.70%
Asam amino esensial
14.72%