Imprimer 
Groupes de maturité
3
Composition
11s/7s Ratio
2.08
Protéine 13%
36.57
Huile 13%
19.18
Sucrose db
4.5
Raffinose db
0.9
Stachyose db
3.7
Lysine
6.73%
Acides aminés essentiels
14.55%
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.
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