打印規格表
成熟度組
0.1
組成
11s/7s Ratio
2.14
蛋白質 13%
32.04
油 13%
18.83
Sucrose db
6.3
Raffinose db
0.9
Stachyose db
4.8
Lysine
6.91%
五種必需胺基酸
15.22%
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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