打印規格表
成熟度組
2.1
組成
11s/7s Ratio
3.26
蛋白質 13%
37.52
油 13%
17.05
Sucrose db
6.08
Raffinose db
0.92
Stachyose db
6.32
Lysine
6.70%
五種必需胺基酸
14.46%
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.
Isoflavone Data
Daidzin
0.57
Glycitin
0.08
Genistin
0.83
Total Isoflavones
1.53
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