Imprimer 
Groupes de maturité
3
Composition
11s/7s Ratio
2.02
Protéine 13%
40.3
Huile 13%
16.69
Sucrose db
3.6
Raffinose db
0.7
Stachyose db
3.7
Lysine
6.70%
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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