Imprimer 
Groupes de maturité
2.5
Composition
11s/7s Ratio
1.90
Protéine 13%
Huile 13%
Sucrose db
4.7
Raffinose db
0.7
Stachyose db
3.4
Lysine
6.83%
Acides aminés essentiels
14.62%
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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