Imprimer 
Groupes de maturité
1.2
Composition
11s/7s Ratio
2.71
Protéine 13%
33.985
Huile 13%
19.135
Sucrose db
4.595
Raffinose db
0.715
Stachyose db
5.99
Lysine
6.73
Acides aminés essentiels
14.605
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.
BS20493 Échantillons (2024)
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Goûter BS20493
202498002002
Goûter BS20493