成熟度组
3.5
作品
11s/7s Ratio
2.35
蛋白质 13%
38.73
油 13%
17.26
Sucrose db
5.4
Raffinose db
0.9
Stachyose db
5
Lysine
6.66%
五种必需氨基酸
14.51%
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.