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Groupes de maturité
2.1
Composition
11s/7s Ratio
1.76
Protéine 13%
36.80
Huile 13%
16.93
Sucrose db
5.7
Raffinose db
0.76
Stachyose db
6.02
Lysine
6.69%
Acides aminés essentiels
14.36%
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
0.83
Glycitin
0.16
Genistin
1.27
Total Isoflavones
2.29
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