다양성
다양성

IA2104RA12 (2022)

종자 공급자 찾기사양 시트 인쇄

품질 속성

사용 목적
tofu, miso, soy milk, soy sauce
힐룸 색상
buff
크기
Large
G/100 씨앗
22.9
만기 그룹
2

구성

11s/7s Ratio
2.03
단백질 13%
37.34
기름 13%
17.57
Sucrose db
4.2
Raffinose db
0.6
Stachyose db
3.4
Lysine
6.81%
필수 아미노산
14.75%

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
4.48
두유 생산량
17.25
Brix index
7.8
우유색 L
81.76
우유색 A
4.36
우유색 B
14
두부 수확량
두부 색 L
두부 색 A
두부 색 B
두부 단단함
5113.21
두부 탄력
0.93
두부 응집력
0.61

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




IA2104RA12 샘플 (2022)

다양성
견본 IA2104RA12

202298040002MN

품질 속성

사용 목적
tofu, miso, soy milk, soy sauce
유형
non-GMO
힐룸 컬러
buff


크기
Large
G/100 씨앗
22.9
단백질 13%
37.34
기름 13%
17.57

구성

11s/7s Ratio
2.03
단백질 13%
37.34
기름 13%
17.57
Sucrose db
4.2
Raffinose db
0.6
Stachyose db
3.4
Lysine
6.81%
필수 아미노산
14.75%