Results 11 to 20 of about 4,922,643 (264)

Comparison of American and European maize (Zea mays L.) protein profiles [PDF]

open access: yesJournal of Central European Agriculture, 2018
Maize is an important crop with great use in agriculture, food and other industries. The aim of this work was to compare 30 varieties of Zea mays L., that were grown in the USA and Europe in terms of nutritional quality and to genetically distinguish ...
Andrea ŠPALEKOVÁ, Zdenka GÁLOVÁ
doaj   +1 more source

Growth characteristics and dynamics of protein synthesis in callus cultures from Glycine wightii (Wight & Arn.) Verdc. Características do crescimento e dinâmica da síntese de proteínas em cultura de calos de Glycine wightii (Wight & Arn.) Verdc.

open access: yesCiência e Agrotecnologia, 2005
Cotyledon explants were first cultured on MS medium supplemented with 4.52 M 2,4-D and 0.46 mM kinetin. The development of the calli was followed (0, 4, 8, 12, 16, 20, 24, 28 and 32 days after) and the growth curve was determined, based in fresh and dry ...
André Luis Coelho da Silva   +3 more
doaj   +1 more source

The Carboxyl-Terminal Amino Acids Render Pro-Human LC3B Migration Similar to Lipidated LC3B in SDS-PAGE [PDF]

open access: yes, 2013
LC3 is widely used marker for macroautophagy assays. After translation pro-LC3 is processed by Atg4 to expose C-terminal glycine residue for downstream conjugation reactions to accomplish the conversion of LC3-I to LC3-II. SDS-PAGE based Western blot (Wb)
Wang, W   +22 more
core   +2 more sources

Karakterisasi Protein Lernaea Cyprinacea Dengan Metode Elektroforesis SDS-PAGE
[Characterization Of Protein Lernaea cyprinacea By Using SDS-PAGE Electrophoresis Method]

open access: yesJurnal Ilmiah Perikanan dan Kelautan, 2010
One of the diseases that often attack are fish is parasitic disease caused by Lernaea cyprinacea, called Lernaeosis. This ectoparasites could be detected on skin, gill, eyes, fin or inside of mouth and nostril of fishes.
Gunanti Mahasri   +2 more
doaj   +1 more source

HETEROGENEITY OF PROTEINS IN BIRDS’ EGG-WHITES

open access: yesBiotropia: The Southeast Asian Journal of Tropical Biology, 2019
Little is known about the comparative heterogeneity of protein compounds among a wide variety of birds’ egg white, particularly, an analysis of their detailed, in-parallel protein composition.
Hayder Obayes Hashim   +2 more
doaj   +1 more source

2D Diagonal Redox SDS-PAGE of Proteins

open access: yesBio-Protocol, 2013
2D diagonal redox SDS-PAGE of proteins is used to detect intramolecular or intermolecular disulfide bridges using Chlamydomonas in this example (Stroeher and Dietz, 2008; Schwarz et al., 2012).
Christian Schwarz, Joerg Nickelsen
doaj   +1 more source

SDS platform: Use the SDS Mosaic widget

open access: yes, 2023
In this self-help guide, you will learn:what the SDS Mosaic widget does;how to use the code generator and Mosaic editor to add the widget to a webpage.LinksSDS service: https://www.sds.ox.ac.ukFeedSax example page: https://www.sds.ox.ac.uk/feeding-anglo ...
SDS Admin (10042286)
core   +1 more source

SDS-PAGE analysis of protein expression.

open access: yes, 2023
SDS-PAGE analysis of protein induction times (in hours indicated at the top of every gel) at two temperatures for all four Fab fragments. The target protein (histag-mAb-scFab c.a. 55 kDa) is boxed in red. (JPG)
Grant Frahm (14799697)   +12 more
core   +1 more source

SDS-PAGE of purified recombinant proteins.

open access: yes, 2020
A) RiAFP-m9 appears at a larger apparent mass (~23 kDa) than the theoretical mass (17 kDa) on SDS-PAGE. The molecular weight of the purified protein is verified by ESI-MS (17 kDa). B) SBAFP-CT runs as expected at ~20 kDa on SDS-PAGE.
Maria D. R. Peralta (4568749)   +3 more
core   +1 more source

Comparison of low molecular weight glutenin subunits identified by SDS-PAGE, 2-DE, MALDI-TOF-MS and PCR in common wheat [PDF]

open access: yes, 2010
Low-molecular-weight glutenin subunits (LMW-GS) play a crucial role in determining end-use quality of common wheat by influencing the viscoelastic properties of dough.
Branlard, Gerard   +69 more
core   +1 more source

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