puhvri pudelisse, võtsime geeli aparaadist välja, eraldasime klaasplaadid teineteisest väga ettevaatlikult kasutades väikest spaatlit. 5. Panime geeli ööseks Coomassie G250 värvilahusesse. 6. Saime elektroforeesi tulemust : Lahtrites vasakust paremale : 1. Marker 2. BSA (Mw = 66,5 kDA) 3. Trypsin (Mw =23,8 kDA) 4. Lactate dehüdrogenase ( Mw = 35 kDA) 5. Tundmatu 6. Albumin (Ovalbumin) (Mw = 44,3 kDa) 7. Proteinase K ( Mw = 28,5 kDa) Migreerumistee Mw Valk pikkus (cm) (kDA) BSA 2.9 66.5 Albumine 4.6 44.3 Lactate dehydrogenase 5.2 35 Proteinase K 5.7 28.5 Trypsin 6.5 23.8 Tundmatu 6.2 ?
2003. Effects of oxidation on Penny, I. F. 1976. Effect of conditioning on myofibrillar beef tenderness and calpain activity. Journal of proteins of pork muscle. Journal of the Science of Animal Science 81:74. Food and Agriculture 27:1147–1155. Schafer, A., K. Rosenvold, P. P. Purslow, H. J. Andersen, Penny, I. F., C. A. Voyle, and E. Dransfield. 1974. and P. Henckel. 2002. Physiological and structural Tenderizing effect of a muscle proteinase on beef. events postmortem of importance for drip loss in pork. Journal of the Science of Food and Agriculture Meat Science 61:355–366. 25:703–708. Squire, J. 1981. The Structural Basis of Muscular Pfuhl, M., S. J. Winder, and A. Pastore. 1994. Nebulin, Contraction. New York: Plenum Press. a helical actin binding protein. EMBO Journal Stadtman, E. R. 1990. Metal ion-catalyzed oxidation of 13:1782
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