만기 그룹
1.8
구성
11s/7s Ratio
1.67
단백질 13%
34.53
기름 13%
17.94
Sucrose db
7.1
Raffinose db
0.9
Stachyose db
4.6
Lysine
6.82%
필수 아미노산
14.60%
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.