打印規格表
成熟度組
3.6
組成
11s/7s Ratio
3.94
蛋白質 13%
19.95
油 13%
7.895
Sucrose db
1.75
Raffinose db
0.35
Stachyose db
3.2
Lysine
3.28
五種必需胺基酸
7.13
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.
展開詳情