打印規格表
成熟度組
3.5
組成
11s/7s Ratio
2.157
蛋白質 13%
33
油 13%
20.33
Sucrose db
5.3
Raffinose db
0.7
Stachyose db
4.1
Lysine
6.86%
五種必需胺基酸
14.91%
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