Variety
Variety

P11A50 (2023)

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Quality Attributes

Intended Uses
Tofu, Miso, Soy Milk, Soy Sauce, Tempeh, Other Cracked Natto
Hilum Colors
white, yellow, clear
Sizes
Large, Medium
G/100 Seeds
19.2
Maturity Groups
0L,1.1

Composition

11s/7s Ratio
1.818
Protein 13%
35.735
Oil 13%
19.63
Sucrose db
5.15
Raffinose db
0.75
Stachyose db
4.55
Lysine
3.34
Essential Amino Acids
14.76

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.




P11A50 Samples (2023)

Variety
Sample P11A50

202398010008MN

Quality Attributes

Intended Use
Tofu, Miso, Soy Milk, Soy Sauce, Tempeh
Type
non-GM
Hilum Color
white, yellow, clear


Size
Large
G/100 Seed
20.2
Protein 13%
34.99
Oil 13%
19.73

Composition

11s/7s Ratio
1.818
Protein 13%
34.99
Oil 13%
19.73
Sucrose db
5.2
Raffinose db
0.8
Stachyose db
5
Lysine
6.69%
Essential Amino Acids
14.59%
Variety
Sample P11A50

202398010023MN

Quality Attributes

Intended Use
Tofu, Miso, Soy Milk, Soy Sauce, Other Cracked Natto
Type
non-GM
Hilum Color
white, yellow, clear


Size
Medium
G/100 Seed
18.8
Protein 13%
36.55
Oil 13%
19.8

Composition

Protein 13%
36.55
Oil 13%
19.8
Sucrose db
4.9
Raffinose db
1
Stachyose db
4.6
Lysine
6.68%
Essential Amino Acids
14.66%
Variety
Sample P11A50

202398010024MN

Quality Attributes

Intended Use
Tofu, Miso, Soy Milk, Soy Sauce, Other Cracked Natto
Type
non-GM
Hilum Color
white, yellow, clear


Size
Medium
G/100 Seed
18.2
Protein 13%
36.53
Oil 13%
19.96

Composition

Protein 13%
36.53
Oil 13%
19.96
Sucrose db
5.4
Raffinose db
1
Stachyose db
4.1
Lysine
6.75%
Essential Amino Acids
14.88%
Variety
Sample P11A50

202398048004MN

Quality Attributes

Intended Use
General Use
Type
non-GM
Hilum Color
white, yellow, clear


Size
Large
G/100 Seed
20.1
Protein 13%
34.92
Oil 13%
19.3

Composition

11s/7s Ratio
1.703
Protein 13%
34.92
Oil 13%
19.3
Sucrose db
5
Raffinose db
0.7
Stachyose db
4.6
Lysine
6.82%
Essential Amino Acids
14.93%