Variety
Variety

Virtue 1621 (2022)

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Quality Attributes

Intended Uses
miso
Types
non-GMO
Hilum Colors
white, yellow, clear
Sizes
Medium
G/100 Seeds
17.5

Composition

11s/7s Ratio
2.19
Protein 13%
33.87
Oil 13%
18.57
Sucrose db
6.2
Raffinose db
0.9
Stachyose db
3.7
Lysine
6.93%
Essential Amino Acids
14.91%

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
4.48
Soy milk yield
16.19
Brix index
7.8
Milk color L
82.03
Milk color A
3.83
Milk color B
13.1
Tofu Yield
Tofu Color L
Tofu Color A
Tofu Color B
Tofu Firmness
3173.98
Tofu Springiness
0.91
Tofu Cohesiveness
0.6

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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Virtue 1621 Samples (2022)

Variety
Sample Virtue 1621

202298080008MN

Quality Attributes

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


Size
Medium
G/100 Seed
17.5
Protein 13%
33.87
Oil 13%
18.57

Composition

11s/7s Ratio
2.19
Protein 13%
33.87
Oil 13%
18.57
Sucrose db
6.2
Raffinose db
0.9
Stachyose db
3.7
Lysine
6.93%
Essential Amino Acids
14.91%