만기 그룹
1.1
구성
11s/7s Ratio
3.058
단백질 13%
37.29
기름 13%
17.78
Sucrose db
5.5
Raffinose db
0.9
Stachyose db
4.9
Lysine
6.70%
필수 아미노산
14.53%
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.