사양 시트 인쇄
만기 그룹
2.5
구성
11s/7s Ratio
2.56
단백질 13%
35.145
기름 13%
19.53
Sucrose db
4.13
Raffinose db
0.735
Stachyose db
6.24
Lysine
6.7
필수 아미노산
14.46
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
0.73
Glycitin
0.14
Genistin
1.22
Total Isoflavones
2.11
두부 & 두유
물 흡수 능력
4.4
두유 생산량
16.83
Brix index
7
우유색 L
81.62
우유색 A
-4.41
우유색 B
14.94
두부 수확량
3.23
두부 색 L
89
두부 색 A
-1.93
두부 색 B
18.43
두부 단단함
두부 탄력
0.967
두부 응집력
0.541
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
DF 155 샘플 (2024)
세부 정보 확장
견본 DF 155
202498038022
견본 DF 155
202498038025
견본 DF 155
202498044008
견본 DF 155
202498080009
견본 DF 155
202498080011
견본 DF 155
202498080012
견본 DF 155
202498080037
견본 DF 155
202498080049
견본 DF 155
202498080053
견본 DF 155
202498080054
견본 DF 155
202498080081
견본 DF 155
202498080082
견본 DF 155