打印规格表
成熟度组
1.9
作品
11s/7s Ratio
2.716
蛋白质 13%
36.49
油 13%
18.62
Sucrose db
6.1
Raffinose db
1
Stachyose db
4.3
Lysine
6.71%
五种必需氨基酸
14.48%
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.
展开详情