사양 시트 인쇄
만기 그룹
3.9
구성
11s/7s Ratio
2.422
단백질 13%
36.29
기름 13%
18.02
Sucrose db
6
Raffinose db
0.9
Stachyose db
4.5
Lysine
6.72%
필수 아미노산
14.73%
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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