Effect of fatty acids on the movement and staining of membrane proteins in polyacrylamide gel electrophoresis
Biochemical and Biophysical Research CommunicationsPublished 1 February 1972
June M. Fessenden-Raden
Citations25
SJR quartileQ2
SJR score0.75
SNIP0.56
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TL;DR
The presence of fatty acids in preparation of membrane proteins can cause a change in the apparent mobility and staining characteristics of the proteins as well as induce the appearance of multiple bands in polyacrylamide gel electrophoresis.
Abstract
The presence of fatty acids in preparation of membrane proteins can cause a change in the apparent mobility and staining characteristics of the proteins as well as induce the appearance of multiple bands in polyacrylamide gel electrophoresis.
Keywords
ChemistryEngineering
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