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Groupes de maturité
0.7
Composition
11s/7s Ratio
2.18
Protéine 13%
34.45
Huile 13%
16.52
Sucrose db
5.4
Raffinose db
0.5
Stachyose db
3.3
Lysine
6.84%
Acides aminés essentiels
14.87%
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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