Imprimer 
Groupes de maturité
2.2
Composition
11s/7s Ratio
1.656
Protéine 13%
17.515
Huile 13%
8.21
Sucrose db
2.8
Raffinose db
0.35
Stachyose db
2.4
Lysine
3.415
Acides aminés essentiels
7.3
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.
9430 Échantillons (2023)
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Goûter 9430
202398038002MN
Goûter 9430