사양 시트 인쇄
만기 그룹
3.9
구성
11s/7s Ratio
1.981
단백질 13%
39.05
기름 13%
17.9
Sucrose db
5.4
Raffinose db
0.9
Stachyose db
3.9
Lysine
6.68%
필수 아미노산
14.45%
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.
두부 & 두유
물 흡수 능력
4.45
두유 생산량
17.5
Brix index
7.6
우유색 L
81.81
우유색 A
3.99
우유색 B
13.1
두부 수확량
두부 색 L
두부 색 A
두부 색 B
두부 단단함
5658.67
두부 탄력
0.95
두부 응집력
0.64
Water uptaking (kg/kg soybean d.b.): soaked soybean/soybean seeds (d.b.)
Soy milk yield (kg/kg soybean d.b.): soymilk output/soybean seeds (d.b.) Tofu yield (kg/kg soybean d.b.): Tofu output/(soymilk input/soymilk yield) Firmness (g/force): The force need to added on tofu on certain deformation Cohesiveness: How well the tofu withstands a second deformation relative to its resistance under the first deformation Springiness (mm): How well a tofu physically springs back after it has been deformed during the first compression and has been allowed to wait for the target wait time between strokes To learn more about how these tofu/soymilk samples were analyzed, click here
세부 정보 확장