만기 그룹
2.4
구성
11s/7s Ratio
2.525
단백질 13%
33.92
기름 13%
19.57
Sucrose db
5.7
Raffinose db
0.8
Stachyose db
4.1
Lysine
6.79%
필수 아미노산
14.89%
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.