スペックシートの印刷品質属性
使用目的
Tofu, Natto, Miso, Soy Milk, Soy Sauce, Tempeh
ヒルムカラー
imperfect black
サイズ
Medium
G/100 シード
15.2
成熟度グループ
3.3
構成
11s/7s Ratio
2.751
タンパク質 13%
34.85
油 13%
17.67
Sucrose db
6.4
Raffinose db
1
Stachyose db
5.1
Lysine
6.73%
必須アミノ酸
14.55%
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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