打印規格表
成熟度組
2.5
組成
11s/7s Ratio
1.90
蛋白質 13%
油 13%
Sucrose db
4.7
Raffinose db
0.7
Stachyose db
3.4
Lysine
6.83%
五種必需胺基酸
14.62%
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.
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