打印规格表作品
11s/7s Ratio
1.9
蛋白质 13%
35.535
油 13%
18.21
Sucrose db
5.955
Raffinose db
0.86
Stachyose db
3.625
Lysine
6.775
五种必需氨基酸
14.87
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
0.71
Glycitin
0.08
Genistin
1.44
Total Isoflavones
2.23
豆腐 & 豆浆
吸水能力
4.41
豆浆产量
16.16
Brix index
7.5
牛奶色 L
81.92
牛奶色 A
-4.54
牛奶色 B
14.81
豆腐产量
2.93
豆腐色 L
88.55
豆腐色 A
-2.38
豆腐色 B
18.09
豆腐硬度
Tofu Springiness
0.944
豆腐的凝聚力
0.626
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
S20G7 样品 (2025)
展开详情
样本 S20G7
202598080061
样本 S20G7
202598080062
样本 S20G7
202598080063
样本 S20G7
202598080064
样本 S20G7
202598080065
样本 S20G7
202598080066
样本 S20G7
202598080067
样本 S20G7
202598080068
样本 S20G7
202598080069
样本 S20G7
202598080070
样本 S20G7
202598080071
样本 S20G7
202598080072
样本 S20G7
202598080086
样本 S20G7
202598080087
样本 S20G7
202598080088
样本 S20G7
202598080089
样本 S20G7
202598080090
样本 S20G7
202598080091
样本 S20G7
202598080092
样本 S20G7