成熟度组
2.4
作品
11s/7s Ratio
2.131
蛋白质 13%
37.6
油 13%
17.73
Sucrose db
4.6
Raffinose db
0.8
Stachyose db
4.5
Lysine
6.69%
五种必需氨基酸
14.38%
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.