成熟度组
2.6
作品
11s/7s Ratio
1.843
蛋白质 13%
38.89
油 13%
16.88
Sucrose db
5.7
Raffinose db
1
Stachyose db
5.2
Lysine
6.73%
五种必需氨基酸
14.36%
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.