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成熟度组
3.9
作品
11s/7s Ratio
1.93
蛋白质 13%
36
油 13%
19.01
Sucrose db
4.5
Raffinose db
0.8
Stachyose db
3.8
Lysine
6.83%
五种必需氨基酸
14.61%
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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