品種
 品種

BG39a (2023)

Current Sample Year 2020 2021 2022 2023
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質量屬性

預期用途
Tofu, Miso, Soy Milk, Soy Sauce
 豆臍顏色
imperfect black
尺寸
Large
G/100 種子
21.3
成熟度組
3.9

組成

11s/7s Ratio
1.981
蛋白質 13%
39.05
油 13%
17.9
Sucrose db
5.4
Raffinose db
0.9
Stachyose db
3.9
Lysine
6.68%
 五種必需胺基酸
14.45%

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.

 豆腐 &  豆漿

水攝取能力
4.45
豆漿產量
17.5
Brix index
7.6
牛奶色 L
81.81
牛奶色 A
3.99
牛奶色 B
13.1
豆腐產量
豆腐色 L
豆腐色 A
豆腐色 B
豆腐堅定性
5658.67
豆腐彈性
0.95
豆腐的凝聚力
0.64

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




BG39a 樣品 (2023)

 品種
樣本 BG39a

202398001004MN

質量屬性

Intended Use
Tofu, Miso, Soy Milk, Soy Sauce
類型
non-GM
 豆臍顏色
imperfect black


尺寸
Large
G/100 種子
21.3
蛋白質 13%
39.05
油 13%
17.9

組成

11s/7s Ratio
1.981
蛋白質 13%
39.05
油 13%
17.9
Sucrose db
5.4
Raffinose db
0.9
Stachyose db
3.9
Lysine
6.68%
 五種必需胺基酸
14.45%