The Recommended storage condition for this product is room temperature. Keep in a tightly closed, dry container; follow SDS general storage guidance.
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S9633
Soybean flour
Type I
Synonim(y):
Soy flour, Soybean meal, Soybean protein powder
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| Rozmiar/SKU | Dostępność | Cena netto |
|---|---|---|
500 g | Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności | 236,00 zł |
2.5 kg | Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności | 824,00 zł |
Informacje o tej pozycji
Form:
powder
Biological source:
Glycine max (soybean)
236,00 zł
Skontaktuj się z Obsługą Klienta, aby uzyskać informacje na temat dostępności
Pomoc techniczna
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Pozwól nam pomócbiological source
Glycine max (soybean)
Quality Segment
type
Type I
form
powder
composition
Protein, ~52% (85+% dispersible and 1% fat.)
application(s)
microbiology
General description
Soybean flour is produced from the leguminous plant, soybean. It is a source of nine essential amino acids and has lesser carbohydrates and fat. Soybean flour is an excellent protein source. It is highly bioavailable and its isoflavone content prevents cardiovascular problems.
Application
A defatted, slowly available protein nutrient.
Soybean flour has been used:
- for optimizing Triton X-114 (TX-114) based lipopolysaccharide (LPS) extraction
- as a protein supplement in the in vitro fermentation of rumen fluid
- as a protein supplement in batch culture of bovine digesta to assess its degradation
Biochem/physiol Actions
Preparation Note
Not roasted
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Ta pozycja | |||
|---|---|---|---|
| description Type I | description lyophilized powder, salt, essentially free | description Papaic Digested | description lyophilized powder |
| biological source Glycine max (soybean) | biological source Glycine max (soybean) | biological source soybean | biological source Glycine max (soybean) |
| form powder | form lyophilized powder | form powder | form lyophilized powder |
| Quality Level 300 | Quality Level 200 | Quality Level 200 | Quality Level 200 |
| type Type I | type - | type - | type - |
| composition Protein, ~52% (85+% dispersible and 1% fat.) | composition Protein, ≥80% biuret | composition total nitrogen (N), ≥7% | composition Protein, 70-90% biuret |
| application(s) microbiology | application(s) - | application(s) food and beverages | application(s) - |
Klasa składowania
11 - Combustible Solids
Co się dzieje?
WGK 3
Temperatura zapłonu (°F)
Not applicable
Temperatura zapłonu (°C)
Not applicable
PPE (środki ochrony indywidualnej)
Eyeshields, Gloves, type N95 (US)
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What is the temperature of storage of Soybean flour S9633 reference ?
1 answer-
Helpful?
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What is the shelf life of Soybean flour S9633 ?
1 answer-
This product is not assigned an expiration or retest date. Products that are robust in nature and extremely stable, in the original unopened container, are not assigned an expiration date or retest schedule. These products will have no dating reported on either the label or the Certificate of Analysis.
Products that are not assigned an expiration or retest date are covered by a warranty period of 1 year from the date of product shipment.Helpful?
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I want to knew percentage how many globulin and proportion of soy seed protein (globulin, albumin, prolamin, glutelin) in reagent
1 answer-
S9633 contains approximately 52% protein, with over 85% of that protein being dispersible. However, the exact percentage of globulin and the specific proportion of globulin within the total soy seed protein have not been tested. Therefore, this data is not available.
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