Variety
Variety

SB1270 (2023)

Current Sample Year 2020 2022 2023
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Quality Attributes

Intended Uses
Soy Milk
Hilum Colors
white, yellow, clear
Sizes
Medium
G/100 Seeds
18.8
Maturity Groups
1.2

Composition

11s/7s Ratio
1.752
Protein 13%
34.05
Oil 13%
18.82
Sucrose db
6.6
Raffinose db
0.8
Stachyose db
4.4
Lysine
6.81%
Essential Amino Acids
14.79%

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.

Tofu & Soymilk

Water uptaking capacity
4.39
Soy milk yield
16.07
Brix index
7.4
Milk color L
81.36
Milk color A
4.54
Milk color B
14.62
Tofu Yield
Tofu Color L
Tofu Color A
Tofu Color B
Tofu Firmness
5304.05
Tofu Springiness
0.93
Tofu Cohesiveness
0.66

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

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SB1270 Samples (2023)

Variety
Sample SB1270

202398037007MN

Quality Attributes

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


Size
Medium
G/100 Seed
18.8
Protein 13%
34.05
Oil 13%
18.82

Composition

11s/7s Ratio
1.752
Protein 13%
34.05
Oil 13%
18.82
Sucrose db
6.6
Raffinose db
0.8
Stachyose db
4.4
Lysine
6.81%
Essential Amino Acids
14.79%