Cetak lembar spesifikasi
Atribut kualitas
Pengunaan yang diinginkan
Tofu, Natto, Miso, Soy Milk, Soy Sauce, Tempeh
Warna hilum
black
Berbagai macam ukuran
Medium
G/100 Berbagai jenis benih
15.1
Kelompok kematangan
3.5
Komposisi
11s/7s Ratio
2.35
Protein
13%
38.73
Minyak
13%
17.26
Sucrose db
5.4
Raffinose db
0.9
Stachyose db
5
Lysine
6.66%
Asam amino esensial
14.51%
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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