사양 시트 인쇄
만기 그룹
2.5
구성
11s/7s Ratio
1.87
단백질 13%
35.42
기름 13%
18.59
Sucrose db
5.2
Raffinose db
0.8
Stachyose db
3.8
Lysine
6.81%
필수 아미노산
14.72%
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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