사양 시트 인쇄
만기 그룹
2.1
구성
11s/7s Ratio
3.16
단백질 13%
35.67
기름 13%
18.81
Sucrose db
3.94
Raffinose db
0.685
Stachyose db
5.855
Lysine
6.69
필수 아미노산
14.51
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
0.98
Glycitin
0.09
Genistin
1.17
Total Isoflavones
2.28
두부 & 두유
물 흡수 능력
4.75
두유 생산량
17.5
Brix index
7.6
우유색 L
82.26
우유색 A
-4.69
우유색 B
16.32
두부 수확량
3.71
두부 색 L
89.69
두부 색 A
-2.41
두부 색 B
18.91
두부 단단함
4412.85
두부 탄력
0.976
두부 응집력
0.662
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
P21A20 샘플 (2024)
세부 정보 확장
견본 P21A20
202498010008
견본 P21A20
202498021002
견본 P21A20
202498056001
견본 P21A20
202498080061
견본 P21A20
202498080062
견본 P21A20
202498080086
견본 P21A20
202498080087
견본 P21A20
202498080089
견본 P21A20
202498080097
견본 P21A20
202498080105
견본 P21A20
202498080115
견본 P21A20