Figure 4
From: Highlights on the capacities of "Gel-based" proteomics
Non-reducing 2DE for the study of disulfide-mediated interactions between proteins in raw milk. 2DE of proteins in raw milk separated under non-reducing conditions using a 7-cm pH 4-7 pI range strip for the first dimension, and a 10 to 18% gradient acrylamide gel for the second dimension. The specific/interesting spots as indicated by arrows were submitted to MALDI-TOF mass to identify proteins involved in polymers [69].