Imprimer 
Groupes de maturité
4
Composition
11s/7s Ratio
1.70
Protéine 13%
34.21
Huile 13%
19.67
Sucrose db
4.2
Raffinose db
0.6
Stachyose db
3.3
Lysine
6.87%
Acides aminés essentiels
14.86%
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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