Imprimer 
Groupes de maturité
2.6
Composition
11s/7s Ratio
2.04
Protéine 13%
37.69
Huile 13%
17.14
Sucrose db
5.9
Raffinose db
0.9
Stachyose db
4.2
Lysine
6.79%
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.
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