Variety
Variety

SB712 (2022)

Current Sample Year 2020 2021 2022
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Quality Attributes

Intended Uses
soy milk
Hilum Colors
white, yellow, clear
Sizes
Medium
G/100 Seeds
17.6

Composition

11s/7s Ratio
1.93
Protein 13%
35.26
Oil 13%
18.44
Sucrose db
4.8
Raffinose db
0.8
Stachyose db
3.7
Lysine
6.89%
Essential Amino Acids
14.93%

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
4.68
Soy milk yield
15.05
Brix index
7.1
Milk color L
81.56
Milk color A
4.58
Milk color B
18.46
Tofu Yield
Tofu Color L
Tofu Color A
Tofu Color B
Tofu Firmness
5159.79
Tofu Springiness
0.94
Tofu Cohesiveness
0.67

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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SB712 Samples (2022)

Variety
Sample SB712

202298037015MN

Quality Attributes

Intended Use
soy milk
Type
non-GMO
Hilum Color
white, yellow, clear


Size
Medium
G/100 Seed
17.6
Protein 13%
35.26
Oil 13%
18.44

Composition

11s/7s Ratio
1.93
Protein 13%
35.26
Oil 13%
18.44
Sucrose db
4.8
Raffinose db
0.8
Stachyose db
3.7
Lysine
6.89%
Essential Amino Acids
14.93%