Quality Attributes
Intended Uses
Tofu, Natto, Miso, Soy Milk, Soy Sauce, Tempeh
Hilum Colors
black
Sizes
Medium
G/100 Seeds
15.9
Maturity Groups
3.6
Composition
11s/7s Ratio
2.298
Protein 13%
35.07
Oil 13%
17.98
Sucrose db
5.9
Raffinose db
0.8
Stachyose db
4
Lysine
6.75%
Essential Amino Acids
14.63%
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.