打印規格表
成熟度組
3.9
組成
11s/7s Ratio
2.031
蛋白質 13%
36.41
油 13%
17.89
Sucrose db
5
Raffinose db
0.9
Stachyose db
4.9
Lysine
6.76%
五種必需胺基酸
14.68%
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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