Imprimer 
Groupes de maturité
1.1
Composition
11s/7s Ratio
2.05
Protéine 13%
33.955
Huile 13%
17.48
Sucrose db
4.11
Raffinose db
0.675
Stachyose db
6.185
Lysine
6.7
Acides aminés essentiels
14.63
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
1.15
Glycitin
0.14
Genistin
1.16
Total Isoflavones
2.48
BS20492 Échantillons (2024)
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Goûter BS20492
202498002016
Goûter BS20492