Imprimer 
Groupes de maturité
2.5
Composition
11s/7s Ratio
2.37
Protéine 13%
37.315
Huile 13%
17.595
Sucrose db
4.175
Raffinose db
0.925
Stachyose db
6.23
Lysine
6.6
Acides aminés essentiels
14.255
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.
Isoflavone Data
Daidzin
0.47
Glycitin
0.1
Genistin
0.53
Total Isoflavones
1.13
2.4 Échantillons (2024)
Développer les détails
Goûter 2.4
202498038001
Goûter 2.4