打印規格表
成熟度組
0L,1.1
組成
11s/7s Ratio
1.818
蛋白質 13%
18.275
油 13%
9.98
Sucrose db
2.7
Raffinose db
0.75
Stachyose db
2.5
Lysine
3.41
五種必需胺基酸
7.465
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
4.72
豆漿產量
16.96
Brix index
7.55
牛奶色 L
82.67
牛奶色 A
0.03
牛奶色 B
13.47
豆腐產量
3.02
豆腐色 L
90.15
豆腐色 A
-1.49
豆腐色 B
15.02
豆腐堅定性
豆腐彈性
0.94
豆腐的凝聚力
0.58
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
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