Imprimer 
Groupes de maturité
2.5
Composition
11s/7s Ratio
1.83
Protéine 13%
34.335
Huile 13%
19.08
Sucrose db
4.1
Raffinose db
0.75
Stachyose db
3.5
Lysine
6.9
Acides aminés essentiels
14.84
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.
5025AD03-01 Échantillons (2022)
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Goûter 5025AD03-01
202298048066MN
Goûter 5025AD03-01