Variety
Variety

GL3510 (2022)

Current Sample Year 2020 2022
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Quality Attributes

Intended Uses
tofu, soy milk
Types
non-GMO
Hilum Colors
white, yellow, clear
Sizes
Medium
G/100 Seeds
19.2
Maturity Groups
3.6

Composition

11s/7s Ratio
2.18
Protein 13%
39.63
Oil 13%
17.56
Sucrose db
3.8
Raffinose db
0.5
Stachyose db
3.2
Lysine
6.74%
Essential Amino Acids
14.42%

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
4.42
Soy milk yield
16.86
Brix index
7.4
Milk color L
81.72
Milk color A
4.43
Milk color B
15.02
Tofu Yield
Tofu Color L
Tofu Color A
Tofu Color B
Tofu Firmness
9673.35
Tofu Springiness
0.91
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

To learn more about how these tofu/soymilk samples were analyzed, click here




GL3510 Samples (2022)

Variety
Sample GL3510

202298011003MN

Quality Attributes

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


Size
Medium
G/100 Seed
19.2
Protein 13%
39.63
Oil 13%
17.56

Composition

11s/7s Ratio
2.18
Protein 13%
39.63
Oil 13%
17.56
Sucrose db
3.8
Raffinose db
0.5
Stachyose db
3.2
Lysine
6.74%
Essential Amino Acids
14.42%