スペックシートの印刷品質属性
使用目的
Other: Crush, soy sauce
ヒルムカラー
サイズ
Medium
G/100 シード
15.35
成熟度グループ
1.7
構成
11s/7s Ratio
1.72
タンパク質 13%
37.17
油 13%
17.28
Sucrose db
5.86
Raffinose db
0.9
Stachyose db
3.79
Lysine
6.68%
必須アミノ酸
15.06%
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
0.58
Glycitin
0.05
Genistin
1.24
Total Isoflavones
1.87
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